J. Bookwalter Conflict Conner-Lee Vineyard 2012

  • 94 Wine
    Spectator
3.6 Very Good (10)
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J. Bookwalter Conflict Conner-Lee Vineyard 2012 Front Bottle Shot
J. Bookwalter Conflict Conner-Lee Vineyard 2012 Front Bottle Shot J. Bookwalter Conflict Conner-Lee Vineyard 2012 Front Label J. Bookwalter Conflict Conner-Lee Vineyard 2012 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2012

Size
750ML

ABV
15.3%

Your Rating

0.0 Not For Me NaN/NaN/N

Somm Note

Winemaker Notes

Seamlessly balanced, this traditional blend matches cabernet sauvignon's dominance with 32% merlot and the 5% syrah. The warm long season of 2012 shows in the dark color, clarity of fruit and purity of perfumes. The palate is ripe and powerful with fruit and oak showing off together. Conner-Lee Vineyard cabernet's dark fruit pairs with merlot's smooth power in this vineyard's signature smooth body setting this wine apart in Washington's offerings . This 2012 Conflict shows off with a finish lasting for minutes.

Blend: 63% Cabernet Sauvignon, 32% Merlot, 5% Syrah

Professional Ratings

  • 94
    Supple, plush-textured and expressive, layering currant, plum, sage and white chocolate flavors on a polished frame, lingering deftly on the open-weave finish. Has tremendous presence. Cabernet Sauvignon, Merlot and Syrah. Drink now through 2022.
J. Bookwalter

J. Bookwalter

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J. Bookwalter, Washington
J. Bookwalter  Winery Image

The story of J. Bookwalter Winery is a story of family heritage, deep roots and a centuries-old commitment to the land. Ten generations of the Bookwalter family have been involved in American agriculture. But it was Jerry Bookwalter, generation nine and father of current company president John Bookwalter, who led the family into viticulture. After graduating from UC-Davis in 1963, Jerry spent 13 years farming in California’s San Joaquin Valley before moving his family in 1976 to the Tri-Cities in Washington State.

Once there, he firmly stamped the Bookwalter name on the state’s nascent wine industry. From 1976 through 1982, Jerry helped manage the plantings of three iconic vineyards – Sagemoor, Bacchus and Dionysus.

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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.

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Yakima Valley Wine

Columbia Valley, Washington

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As the first recognized wine-growing region in the Pacific Northwest, Yakima Valley is centrally located within Washington’s vast Columbia Valley. The region also includes Washington’s oldest Cabernet Sauvignon vines, Otis Vineyard, planted in 1957, and Harrison Hill Vineyard, planted in 1963. Yakima Valley contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain and is ideal for both red and white wine production. In fact, Yakima Valley is Washington’s most diverse region, boasting more than 40 different grape varieties over about one hundred miles.

The cooler parts of the valley are home to almost half of the Chardonnay and Riesling produced in the state! Both are made in a wide range of styles depending on the conditions of the vineyard site.

But its warmer locations yield a large proportion of Washington’s best Merlot, Syrah and Cabernet Sauvignon. The finest Yakima Valley reds are jam-packed full of red cherry, currant, raspberry or blackberry fruit, as well as cocoa, herb, spice and savory notes, and exhibit a supple texture, great body, focus and length.

YNG439324_2012 Item# 143546

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