2016 Bookwalter Proprietary Red Blend Conflict Conner-Lee Vineyard

Year: 2016
Appellation: Columbia Valley
Country: USA - Washington
James Suckling: 94
Jeb Dunnuck: 93
Red Wine
Alcohol by Volume: 14.8%
Price :


50% Cabernet Sauvignon, 48% Merlot, 2% Malbec

"There is a very fresh, upbeat and floral style on the nose with a wealth of earth, bracken and leafy nuances on offer. The palate has a beautifully composed core of fresh blue-fruit flavors, carried on fresh and fine tannins. A blend of 50% cabernet sauvignon, 48% merlot and 2% malbec. Drink or hold." (JS)

"The 2016 Conflict checks in as a blend of 50% Cabernet Sauvignon, 48% Merlot, and 2% Malbec that spent 20 months in 300-liter puncheons. Deep purple/ruby-colored, it’s a full-bodied, ripe, polished beauty that has loads of black fruits, spring flowers, underbrush, and mint-laced aromas and flavors. It's a beautiful, elegant, seamless wine from this estate." (JD)

Winery Notes:
Tasting Notes:
Our classical blend of Merlot and Cabernet Sauvignon displays the terroir of Conner Lee Vineyard in gorgeous form. Our outstanding 1992 Merlot block we blend with our old block 1987 & 1988 Cabernet in this reserve selection. Warm vintages for Conner Lee Vineyard are our favorites, showing off big ripe flavors balanced by the cool site’s fresh acidity. Expect this wine to last for ten to twenty years and show its best from one year after release. Suave and complex with classical aromatics of currants and dark berries married to new French oak and savory earthiness. Supported by 2% Malbec bring spice and pepper notes with aromatic brightness. Cabernet Sauvignon’s tannic intensity vies with the voluptuous Merlot for attention in this dynamic wine.

Production Notes:
"Pellenc Selectiv machine harvested Merlot and Cabernet fruit swiftly and on time across our acres. The Pellenc Selectiv sorted and destemmed the harvest into small open top fermenters used for punch down and pump over mixing. Pressed after three weeks of fermentation mixing, free run was chosen for this wine to age in new French oak puncheons. Finishing ferment in cooperage, we aged on lees for body and savory complexity. Aged for 18 months until blending for bottling, the wine was vibrant and youthful. Egg white fined for clarity, this wine will age for over ten years. Age and enjoy with a host of foods throughout the season of many years ahead." Caleb Foster, Winemaker