Patterson Cellars Wines

 

Patterson Cellars 2009 Chardonnay

Straw colored, with lush pineapple, honeydew and nectarine followed by a bright acid finish. This Chardonnay has depth and balance with a hint of toasty oak and a crisp fruit finish.

  • Release: March 2010
  • Varietals: 100% Chardonnay—Columbia Valley
  • Vineyards: Sage Cliffe Vineyard
  • Cooperage: 20% New French Oak
    80% Neutral French Oak
  • Aged: Barrel Fermented 3 Months

 

 

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Patterson Cellars 2009 Rose’

Gorgeous light cherry hues, aromas of Strawberry and Rhubarb, this Rosé is light and elegant with restrained sweetness. It is balanced and crisp with a lingering mouthwatering finish.

  • Release: March 2010
  • Varietals: Saignée of 52% Cabernet Franc &
    48% Syrah

 

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Patterson Cellars WoodsLake Due Anni

Due Anni, meaning 2 years in Italian, is a blend of 2 vintages, 2007 & 2008. A very concentrated wine with dark ripe fruit, nicely balanced mid palate with the perception of sweetness, followed by a long acid and tannin finish

  • Release: March 2010
  • Varietals:
    2007— 56% Merlot | Cabernet Franc
    2008 —44% Merlot | Cabernet Sauvignon & Syrah
  • Vineyards:
    2007—45% New French Oak
    2008—40% New French Oak
  • Cooperage:
    2007– Barrel Aged
    2008— Barrel Aged
  • Aged: 22 Months
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Patterson Cellars 2006 Cabernet Sauvignon

 

Deep ruby-garnet color. Lush black cherry and dark chocolate with subtle aromas of oak, black currants and leather. This well balanced 2006 Cabernet Sauvignon is soft and smooth with a firm long finish.

  • Release: September 2009
  • Varietals: 87% Cabernet Sauvignon
    9% Cabernet Franc
    4% Syrah
  • Vineyards: Kiona Vineyard
  • Cooperage: New French Oak
  • Aged: 32 Months
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Patterson Cellars 2009 Late Harvest Roussanne

This dessert wine was made from Roussanne that was left to hang until mid November, this extended hang time allowed the fruit to dehydrate and concentrate the sugars. The fruit was whole cluster pressed, after pressing, the sugar was 38.5 Brix, the fermentation was carried out for four months in once used French oak barrels using Sauterne yeast. The fermentation was stopped when it was determined there was a proper balance of sugar and alcohol.
11.5% alcohol, 9.2 g/L TA, 3.51 pH, Residual sugar 18%
Enjoy the aromas of dried apricots, mango, and honeysuckle, followed by flavors of pear, nectarine, and honey, firm acidity with a long peach finish.

  • Release: April 2010
  • Varietals: 100% Roussanne
  • Vineyards: Willard Farms | Columbia Valley
    Yakima Valley
  • Cooperage: Barrel Fermented French Oak
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