(75% Merlot, 21% Cabernet Sauvignon, 4% Malbec)
Columbia Valley, Washington
WINEMAKER – 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.
The 2019 Pedestal Merlot was predominately grown at Weinbau Vineyard on the Wahluke Slope, a warm area of the Columbia Valley that produces Merlot with layers of fresh, dark fruit and beautiful aromatics. Red Mountain Cabernet Sauvignon gives the wine its structure. A small amount of Malbec from Sonnet Vineyard in the Horse Heaven Hills contributes concentration and subtle violet aromatics.
Vintage Notes: The 2019 vintage produced excellent red wines of exceptional quality and consistency. The season started slowly. Unexpected late winter snow held on until mid-March, and as a result, soils were slow to warm; April bud break was delayed, but by May, the temperatures climbed to accelerate bloom. Summer weather was mild with no heat spikes, and the temperatures stayed moderate into the fall. Grapes ripened slowly, but the pace allowed the fruit to reach full physiological maturity, resulting in a vintage notable for its fresh, elegant style.
Hand-harvested grapes were double-sorted before fermentation to remove green materials that might impart harsh tannins. Afterwards, lots were cold soaked to build richness and flavor, then underwent whole-berry fermentation in 1,500-gallon upright French oak tanks. Gentle pump-overs throughout fermentation, enhanced the wine’s color and added richness on the palate. Aged 22 months in all French oak barrels, 85% new.
94 points – Robert Parker’s Wine Advocate
94 points – Vinous Media
94 points – Jeb Dunnuck
93 points – Wine Spectator
92 points – James Suckling