Pedestal 2016 Merlot

LS - Pedestal - LabelPEDESTAL 2016 Merlot

(75% Merlot, 21% Cabernet Sauvignon, 4% Petit Verdot)

Columbia Valley, Washington

WINEMAKER – Michel RollandLS - Pedestal - Winemaker Pic - Michel Rolland
Michel Rolland is considered by many to be one of the most influential winemakers in the field.  A graduate of the esteemed Bordeaux Faculty of Oenology, he continues to build upon this practical source of knowledge through observations in his own laboratory in Pomerol, France.  He consults for over 100 vintners and vineyards on every continent, producing wines with an alluring style recognized as the “Rolland Method”. Rolland also maintains partnership interests in far-flung regions of the globe, including his partnership in Pedestal at Long Shadows.  His home, however, is in Pomerol, where he owns and manages a number of holdings and fine wine estates: Chateau Le Bon Pasteur in Pomerol, Chateau Bertineau Saint-Vincent in Lalande-de-Pomerol, Chateau Rolland-Maillet in Saint-Emilion, and Chateau Fontenil in Fronsac.  In addition, Michel manages the Chateau La Grande Clotee in Lussac-Saint-Emilion under a vineyard lease system.

VINEYARD
The 2016 Pedestal is a blend of one-third Wahluke Slope grapes that give Pedestal its bright, vibrant character, along with pretty violet and red cherry aromas and flavors.  Dionysus and Bacchus Vineyard vines, planted in the late 1980s and early 1990s, comprise another third of the blend, adding black cherry and spice.  Grapes from the Red Mountain area vineyards (25%) bring structure and complexity, and a small selection of top Horse Heaven Hills vineyards (11%) contribute refined tannins and layered complexity.

CELLAR
Hand-harvested grapes were double-sorted before fermentation to remove any green materials that might impart harsh tannins.  Afterwards, most lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 1,500 gallon upright wood tanks.  Oak fermenters were used to craft a big, balanced wine with well-integrated oak, fruit and notable richness on the palate.  The finished wine was aged 22 months in French oak barrels, 85% new.

ACCOLADES
95 points – Jeb Dunnuck
94 points – Robert Parker’s Wine Advocate
94 points - James Suckling
91+ points – Antonio Galloni’s Vinous Media

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Posted on

October 27, 2014