MikeL's Guide to WA Wineries
E. B. Foote Winery
The Wines: (Spring 1996)
100% barrel fermented in French Limousin oak, and left sur lie for 8
months. After racking off the lees, the wine was put back into French
Limousin oak for 3 more months until bottling. The wine is rich and
buttery, with a butterscotch finish. The wine is smooth on the palate
and medium to full bodied.
Varietal: 100% Chardonnay;
Appellation: Columbia Valley;
Cases produced: 92;
TA: 0.69, pH: 3.69, Alc., 12.9%; RS: [dry].
1993 saw a cooler than average growing season. The Merlot has subtle
layers of black cherry, spice, and cedar with soft supple tannins,
giving a pleasent, velvety mouthfeel. To get the right balbance of
fruit and oak, this wine was aged 16 months in older French oak
barrels to allow the elegance and finesse to marry with the structure
Varietal: 90% Merlot, 10% Cabernet Franc; Appellation: Columbia Valley; Vineyards: Conner-Lee; cases produced: 100; TA: 0.66, pH: 3.66, alcohol: 12.4%, [dry].
1994 Cabernet Sauvignon:
With Cabernet from two vineyards, they joined together to make a very
nice blend. This Cabernet is medium bodied with great balance and a
sense of harmony between cherry and herb flavors. It has oak accents
and moderate tannins.
Varietal: 51% 1993 Graves Cabernet, 35% 1993 Conner-Lee Cabernet, 10% 1993 Conner-Lee Merlot, 4% 1994 Conner-Lee Cabernet; cases produced 390; TA: 0.64, pH: 3.59, alcohol 12.6%, [dry].
1993 Pinot Noir:
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