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2012 J. Bookwalter Foreshadow Merlot

2012 J. Bookwalter Foreshadow Merlot

Washington State
Columbia Valley

In Stock
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SKU: jbkwltr-mer12

90 points - "Lighter in color, this blend of Conner Lee, Red Mountain Vineyard and Elephant Mountain fruit has aromas of freshly brewed coffee, dark chocolate, toasty barrel spices and red fruit, with the barrel notes taking the lead. It's silky-soft in feel, with generous raspberry flavors that show a pleasing sense of balance, all backed by a light squeeze of tannins." Sean Sullivan, Wine Enthusiast

89 points – "Lithe and generous, this is deftly balanced to let the dark cherry, licorice and spice flavors bounce easily into a lively finish. Shows presence and directness. Drink now through 2017" Wine Spectator

Deep ruby red-black color, clear. Ripe rich fruit with showy inviting oak aromas. Ripe pure fruit flavors refreshingly clean. Long lasting fresh fruit and oak are framed by smooth tannins. Built for a wide menu, this wine drinks invitingly well now.

Wine Specs
Columbia Valley
.57 g/100mL
Aged for 20 months in new and used French oak barrels.
Bottling Date
Summer 2014
Alcohol %
Wine Profile
Vineyard Notes
The stars were aligned and something pretty special happened in 2012. After two decidedly challenging vintages in 2010 and 2011, Mother Nature herself dressed up in her Sunday best and showed us all she had during the growing season of 2012. A slightly cool spring blossomed into one of most even growing seasons we have experienced in Eastern Washington in decades. Heat spikes even during the warmest of summer months were very manageable. The fall brought near perfect conditions of warm sunny days coupled with our signature crisp, cool evenings. With little to no frost present until well into November, extended hang times were possible where merited. Overall, balance is the calling card for the 2012 vintage in both red and white varieties.
Production Notes
All the grapes were hand harvested at optimal maturity and hand sorted over a conveyor belt before de-stemming and then post sorted over a shaker table to remove all debris other than grapes. The grapes were only de-stemmed and gently moved to our red wine fermentors with a high percentage of whole berries. All the wine lots were cold soaked in open and closed top fermentors for four to five days prior to fermentation. Once inoculated with three types of yeast, the wine was allowed to ferment at a peak temperature of 80 degrees Fahrenheit. Daily punch downs coupled with aerative pumpovers precipitated gentle extraction. After approximately 5–7 days of fermentation, the wines were gently pressed between 2 and 5 Brix. All the free run and press wines were separated and aged independently from one another. Primary and malolactic fermentations were completed in new and used French oak barrels. During the barrel aging process, the wine lees were stirred weekly for the first three months in addition to topping the barrels once to twice per week throughout the entire aging cycle of the wine.
Winemaker Notes
92% Merlot, 5% Syrah, 3% Cabernet Franc
1,009 cases
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