2007 Bookwalter Protagonist Proprietary Red

Year: 2007
Appellation: Red Mountain, Columbia Valley
Country: USA - Washington
Wine Spectator: 93
Wine Advocate: 90
Red Wine
Price :
Sorry, this product is not currently for sale.

"Polished and round, offering a juicy mouthful of plum, black cur- rant, wet earth and hot stone flavors that push right through a fine layer of refined tannins. Impressive for its minerality, expres- siveness and length. Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah and Petit Verdot. Drink now through 2017." (WS)

"The 2007 Protagonist Red Mountain is made up of 69% Merlot, 13% Cabernet Sauvignon, 13% Cabernet Franc with the balance Syrah and Petit Verdot. Notes of cedar, spice box, violets, cassis, and black cherry lead to a savory but slightly less concentrated wine than the Conner Lee cuvee. It has plenty of tasty fruit, ripe tannins, and good balance. Give it 2-3 years to fully blossom and drink it from 2012 to 2022.

J. Bookwalter is one of a number of wineries who have opened tasting rooms in the Seattle area, particularly Woodinville, to be near their customers, an especially important consideration in difficult economic times when direct sales can make a significant difference on the bottom line." (WA)

Winery Notes:
As much as we and the major wine publications liked the first release of this wine from the 2006 vintage, the 2007 vintage “kicks it up a notch” by showcasing more concentrated dark fruit. The classic dusty minerality from Red Mountain is wrapped with cherries, blackberries, dried herbs, spice and the structure you would expect from Red Mountain Vineyards. Tasting notes
The 2007 vintage of Protagonist delivers classic, structured Red Mountain fruit with the hallmark dark fruit characteristics of the vintage. The always-present dusty minerality from Red Mountain is wrapped around flavors of cherries, blackberries, dried herbs, spice and the spine you would expect from the two most notable vineyards on Red Mountain, Ciel du Cheval and Klipsun. A very age-worthy wine, recommended cellaring 8–15 years.

All the grapes were hand harvested at optimal maturity, hand sorted over a conveyor belt before de-stemming, then post- sorted over a shaker table to remove all debris other than grapes. The grapes were 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 top fermentors for four to five days prior to fermentation. Once inoculated with Bordeaux Red yeast, the wine was allowed to ferment at temperatures between 80 and 90 degrees Fahrenheit. Two to three 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 aging process, the wines on occasion were gently racked from barrel to barrel and fined if necessary.