2006 Washington State Vintage

Spring was mild but rainy. The Washington State Wine Commission reports that the mild, rainy spring led to a slightly late but uniform fruit set, and Wine Spectator noted the same conditions left tight bunches of small berries on the vines. Summer was warm to hot and completely dry. The diurnal shift, the swing between daytime and nighttime temperatures, was strong, which maintained balance between strong sugar development and acid presence. Wine Spectator described the summer settling into a consistent pattern of dry weather, hot days and cool nights, with growers in the state's warmer regions worried that sugar levels would soar while flavors lagged behind. September answered that worry. Temperatures cooled considerably, with some humidity and rain, which slowed sugar development and allowed phenolic and flavor development to occur. David Forsyth, general manager at Hogue Cellars, told Wine Spectator that the cooldown brought things to a screeching halt and that they kind of sat on their hands for seven or eight days. October then turned dry and sunny with moderate temperatures, which allowed longer hang time when growers wanted it. On volume, the state harvested 120,000 tons in 2006, up from 110,000 tons in 2005 and 100,500 tons in 2004.

• Mild but rainy spring; slightly late but uniform fruit set, with tight bunches of small berries
• Warm to hot, completely dry summer with a strong day to night temperature swing
• September cooled considerably with some humidity and rain, slowing sugars and letting flavors catch up
• October was dry and sunny with moderate temperatures, extending hang time where it was wanted
• 120,000 tons harvested, up from 110,000 tons in 2005 and 100,500 tons in 2004

Syrah and Merlot, the state's staple red varieties, had a banner year. Doug Gore, who led winemaking at Ste. Michelle Wine Estates, put it bluntly to Wine Spectator: no wimpy Merlots this year. Winemakers used extended maceration sparingly with Merlot, wary of producing tannic, overly extracted wines, and Forsyth said that if you were careful, the Merlots are very supple and nicely balanced. Cabernet Sauvignon split along the September temperature drop. Fruit that ripened before the cooldown showed excellent potential, while cooler-region Cabernet was generally more lean and herbaceous. Forsyth said they had to be very patient with Cabernet. Among the whites, Gore called Riesling solid and named Chardonnay the star, with flavors ranging from green apple to sweet tropical fruit.

• Syrah and Merlot had a banner year, with Gore telling Wine Spectator there were no wimpy Merlots
• Extended maceration was used sparingly on Merlot to avoid tannic, overly extracted wines
• Cabernet that ripened before the September drop showed excellent potential; cooler-site Cabernet was leaner and more herbaceous
• Chardonnay was the star of the whites per Gore, from green apple to sweet tropical fruit, with Riesling solid

The Washington State Wine Commission rates 2006 a very good to excellent vintage for both reds and whites, and points to combinations of tannic structure and higher acid as the reason structured varieties from the year have strong aging ability. Wine Spectator graded the 2006 Washington vintage A-. The shape of the season explains the verdict: a dry, warm summer built ripeness, and the September cooldown kept it from running away, so the wines carry both concentration and acid rather than one at the expense of the other.

• The Washington State Wine Commission calls 2006 very good to excellent for both reds and whites
• Tannic structure paired with higher acid points to strong aging ability for structured varieties
• Wine Spectator graded the vintage A-