2002 Helix Pomatia

2002 Helix Pomatia
Columbia Valley

Technical Information2002 Helix Pomatia Columbia Valley

Clifton Hill
62% Merlot
20% Syrah
15% Cabernet Sauvignon
3% Cabernet Franc
72% American Oak
28% French Oak
Bottled April 2004
pH 3.8
Total acidity 0.61 g/100ml
Cases Produced 1,400

Tasting Notes
Helix Pomatia’s blend of Bordeaux varietals and Syrah pair well with a diversity of meats – beef, pork, duck, sausage and even turkey.  The Merlot’s plum and herb dominate the nose along with a touch of Syrah’s classic tar, melded with a wisp of roasted coffee.  Thyme and a hint of rosemary spiral around blueberry, black currant, and plum against a background and finish of cherry espresso with a splinter of cedar.  With a little breathing time the herbs and tar evolve into a mellow black olive that integrates beautifully with the fruit.

Gold Medal San Francisco Chronicle Wine Competition 2005
Wine Spectator, 89 points
Northwest Palate, Highly Recommended

Background History
The name Helix honors our Grandparents and a family farming tradition that dates back to the late 1800’s.  Marvin and Erva Tucker met at Helix High School, fell in love, married and began farming on their own.  Our generations’s goal of building a new winery was made possible by the sale of land near Helix in 2003.  Without our Grandparents’ and our Parents’ love and support, we could not have realized our dream.

Helix pomatia (Eng. Roman or Burgundy snail) is commonly served as Escargot de Bourgogne.  A snail’s pace can be a good thing – especially in winemaking and wine appreciation.