MikeL's Guide to WA Wineries
E. B. Foote Winery

The Wines: (Spring 1996)

1994 Chardonnay: 100% barrel fermented in French Limousin oak, and left sur lie for 8 months. After racking off the lees, the wine was put back into French Limousin oak for 3 more months until bottling. The wine is rich and buttery, with a butterscotch finish. The wine is smooth on the palate and medium to full bodied.
Varietal: 100% Chardonnay; Appellation: Columbia Valley; Vineyards: Conner-Lee; Cases produced: 92; TA: 0.69, pH: 3.69, Alc., 12.9%; RS: [dry].

1993 Merlot: 1993 saw a cooler than average growing season. The Merlot has subtle layers of black cherry, spice, and cedar with soft supple tannins, giving a pleasent, velvety mouthfeel. To get the right balbance of fruit and oak, this wine was aged 16 months in older French oak barrels to allow the elegance and finesse to marry with the structure and texture.
Varietal: 90% Merlot, 10% Cabernet Franc; Appellation: Columbia Valley; Vineyards: Conner-Lee; cases produced: 100; TA: 0.66, pH: 3.66, alcohol: 12.4%, [dry].

1994 Cabernet Sauvignon: With Cabernet from two vineyards, they joined together to make a very nice blend. This Cabernet is medium bodied with great balance and a sense of harmony between cherry and herb flavors. It has oak accents and moderate tannins. Varietal: 51% 1993 Graves Cabernet, 35% 1993 Conner-Lee Cabernet, 10% 1993 Conner-Lee Merlot, 4% 1994 Conner-Lee Cabernet; cases produced 390; TA: 0.64, pH: 3.59, alcohol 12.6%, [dry].

1993 Pinot Noir: Sold out.

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