Wine Article
2006 Fidelitas Optu Columbia Valley
Last edited on 10/23/2011 by Eric
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WINEMAKER’S NOTES
OPTU – translation for “the best”- Our 2006 OPTU blend unites together six of Washington State’s most prestigious growers of Columbia Valley with Fidelitas’ traditional Bordeaux winemaking style giving you the ultimate experience of deep concentrated black fruit and licorice. Many may consider this the true art of winemaking.
VINTAGE
A perfect combination of warm summer months, cool autumn temperatures and a mild winter, yield quality grapes rich in flavor. The moderate winter temperatures allowed grapes the extra hang time needed to develop vibrant aromatic qualities in the finished wine. Concentrated flavors due to smaller berry sizes and cluster weights continued to set 2006 apart as a stand-out quality vintage for yet another year.
VINEYARDS
Champoux Vineyard, Kiona Vineyard, Weinbau Vineyard, Stillwater Vineyard, Conner-Lee Vineyard, Boushey Vineyard
FERMENTATION AND AGING
All the fruit for this blend was hand picked and sorted in the vineyard. Upon arrival at the winery, the fruit was destemmed and crushed directly to a small fermentation tank where the wines were punched down three times daily. Average primary fermentation was seven days in length. Upon completion of fermentation, the wines were gently pressed off and were put into barrels immediately. Once fermentation was complete in barrel, the wine was put through malolactic fermentation immediately. While aging in oak barrels, the wines were racked quarterly to naturally clarify the wine.
68% Cabernet Sauvignon, 23% Merlot, 9% Cabernet Franc
OPTU – translation for “the best”- Our 2006 OPTU blend unites together six of Washington State’s most prestigious growers of Columbia Valley with Fidelitas’ traditional Bordeaux winemaking style giving you the ultimate experience of deep concentrated black fruit and licorice. Many may consider this the true art of winemaking.
VINTAGE
A perfect combination of warm summer months, cool autumn temperatures and a mild winter, yield quality grapes rich in flavor. The moderate winter temperatures allowed grapes the extra hang time needed to develop vibrant aromatic qualities in the finished wine. Concentrated flavors due to smaller berry sizes and cluster weights continued to set 2006 apart as a stand-out quality vintage for yet another year.
VINEYARDS
Champoux Vineyard, Kiona Vineyard, Weinbau Vineyard, Stillwater Vineyard, Conner-Lee Vineyard, Boushey Vineyard
FERMENTATION AND AGING
All the fruit for this blend was hand picked and sorted in the vineyard. Upon arrival at the winery, the fruit was destemmed and crushed directly to a small fermentation tank where the wines were punched down three times daily. Average primary fermentation was seven days in length. Upon completion of fermentation, the wines were gently pressed off and were put into barrels immediately. Once fermentation was complete in barrel, the wine was put through malolactic fermentation immediately. While aging in oak barrels, the wines were racked quarterly to naturally clarify the wine.
68% Cabernet Sauvignon, 23% Merlot, 9% Cabernet Franc