In our blending sessions we were surprised at how much Cabernet Sauvignon enriched the Merlot base; it added complexity and weight without detracting from Clos de Betz's traditional suppleness. The final blend ended up 44% Cabernet Sauvignon and 6% Cabernet Franc, with the 50% majority made from Merlot. Vineyard selection was fundamental to this decision.

In 2001 our lots of both Merlot and Cabernet Sauvignon from the Seven Hills Vineyard in Walla Walla developed a rich, ripe, supple mouthfeel. The Cabernet was plumier and less currant-like than normal and combined seamlessly with the Merlot. The final blend of the Clos de Betz depended heavily on this sweet fruit character, with 57% of the fruit coming from Walla Walla. Alder Ridge Vineyard played a strong supporting role, especially in the Merlot fraction, making up 22% of the blend. Eleven percent Yakima Valley fruit added soft tannin and berry-like aromas, and Red Mountain grapes played a minor role at 10% of the final wine.

Clos de Betz is a ripe mouthful of wine, with lots of viscosity and still plenty of tannin to give it backbone. Aromas of very sweet cherries, licorice and chocolate have an added dimension of spice. Chocolate and cola flavors mingle with ripe berries and cherry on the palate. As with so many Washington Merlots, this vintage is capable of growing more complex with age, and would reward a few years in the cellar.

Blending Detail:

• 50% Merlot
• 44% Cabernet Sauvignon
• 6% Cabernet Franc

AVA & Vineyard Detail:

50% Walla Walla

• Seven Hills Vineyard

22% Horse Heaven Hills

• Alder Ridge Vineyard

17% Red Mountain

• Klipsun Vineyard

11% Yakima Valley

• Boushey Vineyard

​Case Production:

• 480 cases produced
  $28/750 mls
  $58/1.5 liter magnum       ​

Acclaim

Steve Tanzer's description (International Wine Cellar): 90 (+?)

"Currant, black cherry, licorice, meaty, graphite and smoky on the nose. Sappy on entry, then tight and minerally in the middle..."