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A red blend from the Columbia Valley AVA of Washington State. The wines of Washington State are often characterized by their bright fruit flavors and crisp acidity. In recent years, the state's red wines have leaned towards riper, more fruit-forward flavors, noticeable tannins and oak influence with moderately high alcohol levels. [7]
The winery was founded in 1962 as Associated Vinters by several former professors at the University of Washington. In 1979, the winery hired David Lake as head winemaker and under his stewardship, Columbia Winery was the first winery in the state of the Washington to produce varietal wines of Cabernet Franc, Pinot gris and Syrah. [2]
Therefore, the Columbia Valley appellation encompasses 18,000 square miles (11,520,000 acres). [1] Columbia Valley viticultural area is the largest wine region in Washington containing about 99% of the state's viticulture acreage of over 59,000 acres (23,876 ha) and seventeen appellations currently within its boundary.
A glass of 2007 Quilceda Creek red blend from the Columbia Valley AVA along with two other Washington wines. The current winery facility at Quilceda Creek was built in 2003 and opened on January 1, 2004. [9] Located on 11 acres (4.5 ha) in the town of Snohomish, the winery has 15,000 square feet (1,390 m 2) of space for fermentation and barrel ...
The Burn of Columbia Valley was established by the Alcohol and Tobacco Tax and Trade Bureau (TTB), Treasury on July 17, 2021, after reviewing a petition received from Kevin Corliss, Vice President of Vineyards for Ste. Michelle Wine Estates, Joan R. Davenport, Professor of Soil Sciences at Washington State University, and John Derrick, Vice ...
The petition was received by TTB from Joan R. Davenport, a professor of soil sciences at Washington State University, and Cameron Fries of White Heron Cellars, on behalf of the vintners and grape growers in the Ancient Lakes region in central Washington, proposing the establishment of the "Ancient Lakes of Columbia Valley" viticultural area.