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Powers Red Wine Spectrum Columbia Valley 2016

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IT'S ALL IN THE DETAILS

2016 Spectrum – 38% Cabernet Franc, 29% Mourvèdre, 11% Syrah, 9% Cinsault 8% Carmenere, 5% Cabernet Sauvignon. “We created our proprietary blend Spectrum to reflect our solar project at the winery and to bring to light unique and interesting blends. The vineyard and varietals selected for the 2016 Spectrum were harvested from early September to mid-October. All of the varietals in this blend were fermented in our stainless steel upright fermenters with PDM yeast used on all lots. 100% malolactic fermentation was completed in neutral 59 gallon French Oak barrels. The wine was then aged for 26 months in 2nd and 3rd use French Oak barrels.” – From the Winery.

Tasting notes: Filled with focused aromas of cherry, red currant, and eucalyptus with a touch of black tea, this wine is very complex and intriguing on the nose. Layered flavors of red fruits, black cherry, a slight hint of huckleberry and chocolate lead into a finish that is balanced alongside fine integrated tannins with a touch of white pepper and dried cherry.

2016 Spectrum – 38% Cabernet Franc, 29% Mourvèdre, 11% Syrah, 9% Cinsault 8% Carmenere, 5% Cabernet Sauvignon. “We created our proprietary blend Spectrum to reflect our solar project at the winery and to bring to light unique and interesting blends. The vineyard and varietals selected for the 2016 Spectrum were harvested from early September to mid-October. All of the varietals in this blend were fermented in our stainless steel upright fermenters with PDM yeast used on all lots. 100% malolactic fermentation was completed in neutral 59 gallon French Oak barrels. The wine was then aged for 26 months in 2nd and 3rd use French Oak barrels.” – From the Winery.

Tasting notes: Filled with focused aromas of cherry, red currant, and eucalyptus with a touch of black tea, this wine is very complex and intriguing on the nose. Layered flavors of red fruits, black cherry, a slight hint of huckleberry and chocolate lead into a finish that is balanced alongside fine integrated tannins with a touch of white pepper and dried cherry.

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