2007 Washington State Vintage

Spring temperatures were ideal, and the Washington State Wine Commission credits them for an even, timely fruit set. Late spring ran warmer than usual. Summer was the uneven part of the year. Overall average temperatures were slightly lower than normal, but there were major heat spikes that shut the vines down, and Wine Spectator reported that the summer started out warm across the state with several heat spikes that temporarily stopped the ripening process. One consequence carried through to the finished wines: sugar levels remained slightly lower than usual. That hot summer weather gave way to cool conditions in mid-September. When temperatures stayed cool through October under clear skies, Wine Spectator wrote, 2007 became a vintage where hang time counted for flavor rather than alcohol. The Commission describes the fall as ideal, slightly cool but sunny and dry, allowing for very long hang time when it was needed, so flavor development, acid balance and phenolic ripeness all arrived without the threat of high sugars. Dave Hanson, a grower partner at Cougar Crest Winery in Walla Walla, told Wine Spectator that sugar levels were perfect and that they brought in a lot of fruit at 24 or 24 and a half Brix, which converts to less than 14 percent alcohol in the finished wines. On volume, the state harvested 127,000 tons, up from 120,000 tons in 2006.

• Ideal spring temperatures produced an even, timely fruit set; late spring was warmer than usual
• Summer averaged slightly below normal but carried major heat spikes that shut the vines down
• Sugar levels stayed slightly lower than usual because of the interrupted ripening
• Cool conditions arrived mid-September and held through October under clear skies
• Sunny, dry, slightly cool fall allowed very long hang time, with picking around 24 to 24.5 Brix
• 127,000 tons harvested, up from 120,000 tons in 2006

The signature of 2007 is ripeness reached at modest sugar. Because the fall stayed cool and dry, growers could leave fruit hanging without watching alcohol climb, so flavor and phenolic ripeness caught up to a sugar curve that had already been slowed by the summer heat spikes. Alcohols generally came in below 14 percent. Debbie Hanson, winemaker at Cougar Crest, told Wine Spectator that the wines have great balance already, with full-bodied mouthfeel and flavors but no aspect of the wines overpowering the others, which she said was just what they wanted. Bob Betz of Betz Family Winery, sourcing from the Columbia Valley, Red Mountain and Yakima Valley, characterized the year as one of generally fine ripeness and purity of fruit. He named Cabernet Sauvignon the best performer, explaining that they could wait for the grapes to lose their green, herbaceous flavors without worrying about them developing too much sugar, and that the wines have fresh fruit character without going toward pruny or raisiny even though the fruit hung an extra week or two.

• Alcohols generally below 14 percent, with balance rather than overripeness
• Cougar Crest reported full-bodied mouthfeel and flavor with no single element dominating
• Bob Betz named Cabernet Sauvignon the best performer, citing fine ripeness and purity of fruit
• Extra hang time removed green, herbaceous character without pushing the fruit toward pruny or raisiny

The Washington State Wine Commission rates 2007 an excellent vintage for most grape varieties and regions, with ripeness to enjoy now and the balance to allow a decade of aging for structured varieties, naming Cabernet Sauvignon, Merlot, Riesling and Syrah. Wine Spectator graded the Washington vintage A. The combination that earns the grade is the same one that defined the season: flavor and phenolic ripeness achieved in a cool, dry fall, with acid balance intact and sugar never running ahead.

• The Commission calls 2007 excellent for most varieties and regions
• Ripeness for early drinking with the balance for a decade of aging in structured varieties
• Cabernet Sauvignon, Merlot, Riesling and Syrah named by the Commission
• Wine Spectator graded the vintage A