J. Bookwalter Couplet Chardonnay/Viognier 2014

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    J. Bookwalter Couplet Chardonnay/Viognier 2014  Front Bottle Shot
    J. Bookwalter Couplet Chardonnay/Viognier 2014  Front Bottle Shot J. Bookwalter Couplet Chardonnay/Viognier 2014 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2014

    Size
    750ML

    ABV
    13.9%

    Features
    Screw Cap

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    Somm Note

    Winemaker Notes

    Our eleventh year of producing this outstanding 100 percent stainless co-fermented blend offers aromas of fresh lemons, honeysuckle, peaches, Asian pears and honeydew melons. The symphony of fruit on the palate echoes the aromas and is accented by subtle hints of minerality, quince and cashews. The wine enters the palate sweet, has a generous, mouth coating mid palate, and remains seamless to the finish. With a heightened sense of freshness, a touch of sweetness and balanced acidity this wine is sporty enough to go anywhere.

    Blend: 68% Chardonnay and 32% Viognier.

    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 white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. 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.

    Image for Columbia Valley Wine Washington content section
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    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.

    MTIBWR_CPT_14_2014 Item# 157165

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