Christopher Michael Red 2016
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2016 was one of the earliest growing seasons on record. April and May were warm and dry with temperatures hitting above 100 by early June. Not only did the growing season start out early, but it was also one of the longest harvests on records. Grapes started rolling in by mid-August and there were still pickers out in the fields well into November. This long season allowed grapes to ripen slow and steady. Finally some cool temperatures arrived midsummer and continued through harvest which helped preserve freshness and balance in the resulting wines. The base of this blend is Merlot which lends fresh red and blue fruit to the aromatics and bring a lushness to the palate. The Cabernet Sauvignon adds layers of cassis and currant to the nose and adds length to the palate while the Syrah ties it all together. There’s a touch of Tannat that gives the wine a structural framework. It was aged on 25% new French oak which plays a nice supporting role in the background of this wine from the nose through the palate.
Blend: 46% Merlot, 36% Syrah, 11% Cab Sauvignon, 7% Tannat
In 2009, Ryan and Eric Harms started Christopher Michael Wines. The idea was simple; to use their home base in Oregon’s Willamette Valley to craft outstanding wines. They live and love what Oregon is: a place for doers, makers, explorers, artisans, and entrepreneurs who craft authentic, real, honest, quality goods they are proud of. These values live within them as they explore the awe-inspiring regions across the Pacific Northwest. They believe geographic boundaries shouldn’t define the wines. The wines are created to be fresh, approachable, and ready for any occasion anywhere.
What makes the Pacific Northwest so unique? The fact that dense forests, winding waterways, and snow-packed peaks are all in our backyard? Or is it that no matter how far you go and how many sights you see, there's always more to explore? Each wine is crafted with this reverence of place—but their goal is to never stop exploring new regions and new wines.
They're creating wine for those who cherish the wonder in wandering, who understand that the best places to explore are sometimes right around the corner, and for those of us who opt for the long way home. Inspired by the Pacific Northwest, and #MadebyOregon.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!
Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.
Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.