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theCompass mobile application is a winery, brewery, and distillery locator for North America. |
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Colvin Vineyards
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In 1982, winemaker Mark Colvin was a student at the University of Colorado pharmacy school in Boulder. While there, he tasted a 1978 Chateau Cheval Blanc that astonished his senses with its complex aromas, tastes, and textures. That one bottle of wine changed his life. Vowing to find out more about wine, he spent the next ten years learning as much as he could from books. As he did so, he became more and more convinced that he wanted to be a winemaker. He also knew that he and his family would have to relocate, since Steamboat Springs, Colorado isn't exactly wine country. The Colvins began to research suitable places for their winery. They briefly considered Napa Valley, where JoAnne had been born and raised. Then, in 1987, Mark read about the Walla Walla Valley and drove there to talk with one of the first winemakers. He returned to Colorado convinced that the Walla Walla Valley was the right place. In 1993, the Colvin family moved from Steamboat Springs, Colorado, to Walla Walla, Washington. Part Two: Walla Walla. After moving to Walla Walla, Mark began the more practical side of his continuing wine education by planting a vineyard in 1994. He spent four years learning about the vine from personal experience, other growers and winemakers-especially Rusty Figgins. After a few amateur vintages, Colvin Vineyards was ready for their first commercial crush. In 1999, Ron Coleman of Tamarack Cellars graciously offered the use of his facility to crush their meager thirteen tons of Syrah and Merlot. This first vintage with Ron honed Mark's skills as a winemaker, and provided the confidence to proceed with more ambitious plans. Colvin Vineyards crushed their 2000 vintage at Mill Creek Cellars, and, with two vintages under their belt, began making plans to build the winery Mark designed so long ago. The log winery they had always dreamed of became a reality. In 2001, at their newly completed facility, Colvin Vineyards crushed seventy tons of fruit comprised of Cabernet Sauvignon, Merlot, Carmenère, Cabernet Franc, and Syrah. They say chemists make great cooks. And certainly Mark's pharmaceutical and scientific side is fascinated by the amazing number of different flavors and aromas provided by the components found in a single bottle of wine. As a winemaker, he derives great pleasure out of both the mystery of great wine and also the science of winemaking, combining both in his efforts to produce fine vintages. Their humble beginnings have evolved into an aggressive pursuit of perfection consisting of vineyard plantings with growers committed to quality and to the future of the Walla Walla Valley wine industry. Colvin Vineyards is taking a strong position in developing clonal diversity in the vineyards and believe these efforts will be vindicated in the excellence of their wines.
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2001 Cabernet Sauvignon
Colvin Vineyards' first Cabernet Sauvignon offers complexity and approachability at a reasonable price. Loaded with layers of plum, currant and blackberry, the vanilla oak overtones compliments a long, lingering finish. Suitable for cellaring, this cabernet showcases the strength and finesse of Walla Walla Valley's finest vineyards.
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Allégresse
This release of our flagship blend consists of Cabernet Sauvignon (67%), Merlot (24%), Cabernet Franc (5%) and Carmenère (4%). Complex flavors dance on your palate and the finish is simply divine. If you like dark fruit, spices, chocolate, and other nice surprises, you will be delighted by the best the 2001 vintage had to offer.
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Allégresse
Fresh and bright nose of blackberries, blueberries and early morning roses start off this newest release of Allégresse, consisting of Cabernet Sauvignon (77%), Merlot (15%), Cabernet Franc (5%) and Carmenère (3%). Upon hitting your palate, the layered flavors of dark berries, Belgian chocolate and coffee roll on your tongue, bending well with the full and round mouth feel this wine provides. Feel free to take your time with this young but rich wine; splash-decant or lay it down for a few years for full enjoyment.
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Cabernet Sauvignon
A big wine with a combination of red plums, black raspberries, and other bright fruit that combines with sweet chocolate and fresh tobacco leaf to give it a truly amazing nose. Mouth-filling flavors of red cassis, graham cracker, nutmeg and a hint of powdered cocoa are followed by toasty sweet oak and a luxurious finish. Cabernet Sauvignon (91%), Merlot (4%), Cabernet Franc (4%), Carmenère (1%)
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Carmènere
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Chelle den Pleasant Cabernet Franc
Lusciously ripe raspberries dusted with dark bakers’ chocolate and hints of nutmeg and mocha open the nose on this newest vineyard designate. Juice raspberries and plums intermingle with coffee, chocolate and fresh hard-ground spices to tantalize your palate. A very young and vibrant wine, this certainly needs time to open, but once it does the fresh fruits come alive. We hope that if you’re willing to decant this and step back for a bit, you too will believe. Cabernet Franc (100%)
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Merlot
Opening with a deep and rich nose full of hints of fresh cut roses, crushed blue fruits and fine dark chocolate. The palate begins with plum and blueberry then smoothly glides into mocha wrapped cherries, emphasizing the well-balanced tannins and finishing with sliced strawberries and just the lightest hint of fresh whipped cream (easy on the sugar and vanilla). It ends with a clean and unhurried finish.
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Spofford Station Syrah
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Walla Walla Red
This vintage of the Walla Walla Red opens on floral and spice driven notes with aromas of rose perfume, nutmeg and molasses. The palate leaps and jumps into strawberry, bright red cherries, with hints of blue fruits and spiced mocha. It is recommended that you let this young but beautiful wine open prior to serving. Cabernet Sauvignon (76%), Merlot (17%) Syrah (5%), Cabernet Franc (2%)
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