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theCompass mobile application is a winery, brewery, and distillery locator for North America. |
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Robert Karl Cellars
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Although Joe Gunselman is a physician by day, his passion is winemaking. He views winemaking as an art but draws on his science background and applies it to winemaking science. Joe is a self taught winemaker but continues his education through classes at Walla Walla Institute for Enology & Viticulture and UC Davis. Joe makes every effort to preserve the varietal flavors in his wine. When young, the classical flavors beam through. As the wine matures in the cellar, the flavors of cedar, tobacco, and leather will develop. Dr. Gunselman chose Washington because he believes the terrior, with the variable of irrigation, combines to give one of the best (if not THE BEST) places in the world to grow vitis vinifera. He feels there are 4 major components to the terrior. The first is the number of sunny days coupled with the length of the day, the second is the unique east-west ridges of the Columbia Valley which provides an excellent south facing slope. Third is an ideal diurnal variation (night to day temperature variations) and the 4th is our unique soil composition. Joe is assisted in the winery by his wife, Rebecca and his 3 sons, Joe (16), Sam (15), and Karl (11). Family & friends frequently lend a hand. Dr. Gunselman is aware that classical teaching does not include wine as one of the basic food groups. He does believe, however, (wholeheartedly) that wine is an essential part of every meal.
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Directions
From I-90, take exit #281 (Division Street) north 3 blocks, turn left (west) on Pacific. The winery will be on your left.
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Columbia Valley Cabernet Sauvignon
The 2003 Columbia Valley Cabernet Sauvignon is 100% Cabernet Sauvignon. The fruit was sourced from McKinley Springs and Phinny Hill vineyards. It was aged in 100% new French oak for 24 months. The alcohol by volume is 15%. It was bottled January 17, 2006.
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Columbia Valley Cabernet Sauvignon
The 2002 Columbia Valley Cabernet Sauvignon is a blend of 90% Cabernet Sauvignon, 5% Merlot and 5% Cabernet franc. The fruit was sourced from Alder Ridge, DuBrul, Phinny Hill, and Tapteil vineyards. It was aged in 100% new French oak for 19 months. The alcohol by volume is 14.8%, pH is 3.65, and titratable acidity is 0 .6g/ml. It was bottled January, 2004.
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Columbia Valley Claret
The 2004 Columbia Valley Claret (red wine) is a blend of 50% Cabernet Sauvignon, 14% Merlot, 11% Cabernet Franc, 14% Petit Verdot, and 11% Malbec. The fruit was sourced from our estate vines at Andrews Horse Heaven Ranch, McKinley Springs and Phinny Hill vineyards. It was aged in 70% French oak and 30% American oak for 23 months, 50% of the oak was new. The ideal consumption is 2 to 5 years from release date, but this wine will develop for another 5-7 years. The alcohol by volume is 14.5%. It was bottled September 7, 2006.
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Columbia Valley Inspiration Reserve Claret
The 2003 Columbia Valley Inspiration Reserve Claret is 50% Cabernet Sauvignon, 22% Merlot, 11% Petit Verdot, 11% Malbec, 11% Cabernet Franc from our vines at Phinny Hill and McKinley Springs Vineyard in Washington’s newest appellation, Horse Heaven Hills. It was aged in 100% new French oak for 25 months.
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Columbia Valley Merlot
The 2004 Columbia Valley Merlot is 100% Merlot The fruit was sourced from our vines at Andrews Horse Heaven Ranch in Horse Heaven Hills. It was aged in 70% French oak and 30% American oak for 14 months, 60% of the oak was new. The ideal consumption is 5 to 7 years from release date, but this wine will develop for another 10 years. The alcohol by volume is 15.5%. It was bottled January 17, 2006.
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Columbia Valley Reserve Cabernet Sauvignon
The 2002 Columbia Valley Reserve Cabernet Sauvignon is 100% Cabernet Sauvignon from McKinley Springs Vineyard in Washington’s newest appellation, Horse Heaven Hills. It was aged in 100% new French oak for 25 months. The alcohol by volume is 15.1%, pH is 3.51, and titratable acidity is 0 .6g/ml. Only 75 cases, bottled January, 2005.
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Columbia Valley Sauvignon Blanc
The 2002 Columbia Valley Sauvignon Blanc was released August 2003. It is a blend of 76% Sauvignon Blanc from Andrew’s McKinley Springs Vineyard and 24% Semillon from Yakima River vineyard. Fifty percent of the Sauvignon Blanc was fermented in 100% new French oak, 50% in stainless steel. The alcohol by volume is 13.9%, pH is 3.2, and titratable acidity is
0. 75g/ml. It was bottled May 3, 2003.
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Columbia Valley Syrah
The 2004 Syrah is a full bodied, rich red with wonderful integration of flavors. It is big and spicy with aromas of bacon, earth and chocolate followed by silky tannins on a mouthful of plums, blueberries and blackberries finishing with that trademark mocha. The 2004 Syrah is 100% Syrah. The grapes were sourced from McKinley Springs vineyard in Horse Heaven Hills. It was aged in 100% French oak for 14 months, the oak was one vintage old. The ideal consumption is 3 to 7 years from release date, but this wine will develop for another 10 years. The alcohol by volume is 14.7%. It was bottled January 17, 2006.
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McKinley Springs Sauvignon Blanc
The 2005 McKinley Springs Sauvignon Blanc is 100% Sauvignon Blanc from Andrew’s McKinley Springs Vineyard. This wine is crisp with vibrant lemon curd, citrus, and green apple, finishing with cleansing lively acidity. Ninety percent of the Sauvignon Blanc was fermented in 100% new French oak, 10% in stainless steel. The alcohol by volume is 13.7%. It was bottled February 2006.
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McKinley Springs Sauvignon Blanc
The 2004 McKinley Springs Sauvignon Blanc is 100% Sauvignon Blanc from Andrew’s McKinley Springs Vineyard. This wine is crisp with a hint of citrus & green apple; the solid acidity allows this wine to stand up nicely with seafood. Fifty percent of the Sauvignon Blanc was fermented in 100% new French oak, 50% in stainless steel. The alcohol by volume is 12.7%, pH is 3.2, and titratable acidity is 0. 75g/ml. It was bottled April 2004.
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