Barnard Griffin
Founded in 1983 by Rob Griffin and Deborah Barnard, Barnard Griffin has been producing Award Winning wines for over 20 years. Barnard Griffin Winery is situated in south-central Washington at the confluence of the Yakima, Columbia, and Snake rivers, in the heart of Washington's wine country. www.BarnardGriffin.com
2003 Merlot Reserve
Winemaking, Vineyards & Growing Season:
The 2003 growing season was a hot and dry one that developed red grapes with high sugars and moderate acids. All the reds from 2003 will show good structure and depth. Our Merlot has great weight and is excellent depth. The mouth feel is full of "chunky" blackberry fruit with hints of chocolate. On my Reserves my winemaking philosophy is to always choose the finest lots from my finest vineyards and give these wines the best treatment. Here is the breakdown of my Reserve Merlot vineyard sources used in the 2003 vintage: Wahluke Slope Vineyard - Columbia Valley/Wahluke Slope 40%; Conner Lee Vineyard - Columbia Valley/Wahluke Slope 30%; Ciel du Cheval Vineyard - Red Mountain 30%. Bordeaux yeast was used at a Max fermentation of 87 degrees F. Pump-overs 2 to 3 times daily until fermented to dryness. Aged in 100%
New French oak barrels for 19 months.
Score: 92. "Rich, round and spicy, with a strong mocha character wrapped around currant and plum flavors as it all whooshes through the finish. Has style, needs to shed some of the oak character. Best after 2007". - HS
2004 Syrah Port
Winemaking, Vineyards & Growing Season:
The 2004 growing season was hot with even deep ripening fruit
that did give us Syrah with great sugars and depth. Sugars were very high at harvest and acids were balanced. I believe that Syrah achieves best results in our climate if allowed to begin its characteristic dehydration. Fruit sources for our 2004 Syrah Port: 100% Desert Air Vineyard - Columbia Valley/Columbia Basin. Traditional partial fermentation for Port production. High Quality Beverage
Brandy used to halt fermentation. Aged in both American and French oak barrels.
2005 Cabernet Sauvignon
Winemaking, Vineyards & Growing Season:
The 2005 growing season was quite warm with late season ripening fruit that gave us wines of excellent structure and depth. Color extraction was not a problem with any of our reds in the 2005 vintage. Ripe fruit and extended contact led to excellent color. Vineyards that were again stressed for water in the later parts of the growing cycle showed Cabernet with good weight. Here is the breakdown of my Cabernet vineyard sources used in the 2005 vintage: Wahluke Slope Vineyard - Columbia Valley/Wahluke Slope; Alder Ridge Vineyard - Alder Ridge; Crawford Vineyard - Yakima Valley; Caroway Vineyard - Columbia Valley/Columbia River. Pasteur Red yeast was used at a Max fermentation of 88
degrees F. Pump-overs 2 to 3 times daily until fermented to dryness.
Score: 90. "These grapes come from a variety of vineyards scattered widely across the state, but they add up to a 98% pure Cabernet Sauvignon, intense, dark, plummy, rich and full-bodied. It's got all the grape's key component flavors on display: olive, light herb, and juicy purple fruits. The oak is still coming into focus, with strong notes of vanilla and clove. Give it a few hours breathing time". - P.G.
Score: 87. "
Smooth and round, showing pretty plum and currant fruit, with hints of spice on the silky finish. Lingers well. Drink now through 2012. 5,316 cases made". - HS
2004 Cabernet Sauvignon Reserve
2006 Chardonnay
Winemaking, Vineyards & Growing Season:
The 2006 growing season was again a long can consistently hot vintage. A warm spring and hot summer followed by a long fall was ideal. Sugars were high but the acids looked
excellent throughout the Chardonnay fruit that I saw in the vineyards. The vineyard sources are as follows: Conner Lee Vineyard - Columbia Valley/Columbia Basin; Wahluke Slope Vineyard - Columbia Valley/Wahluke Slope; Caroway Vineyard - Columbia Valley/Columbia Basin; Crawford Vineyard - Columbia
Valley/Yakima River. 52% Barrel fermented using M2, and Pris de Mousse yeasts. Aged on the yeasts in a mix of Vosges, Nevers and older Alliers barrels.
2006 Rosé of Sangiovese
Winemaking, Vineyards & Growing Season:
100% Sangiovese. 2006 vintage year was another perfect ripening Washington state vintage. That meaning a warm summer followed by a cool but dry fall for longer ripening. The wines from 2006 are incredibly full with both great acidity and sugars at harvest. The 2006 Rose of Sangiovese is the perfect example of what can happen with a great vintage and a great idea!! There was only 1 vineyard used in the making of my 2006 Rose of Sangiovese. Cool stainless steel fermentation as you would a white wine.
Score: 87. A Best Buy. "From the Maury Balcom vineyard, this is a dry, fruit-forward rosé, finished at a pleasing 12.4% alcohol. It’s a forward, fruity, lightly spicy springtime quaffer, packed with strawberry flavor. Slightly bigger and bolder, but perhaps less detailed, than the 2005 version." - P.G.