the Associated Vintners and the industry they founded in the Northwest, at precisely the same time that California and Australia were awakening to the possibility of making high quality wine.

Columbia Winery has grown steadily over the past three decades, along with Washington’s burgeoning wine industry. The winery’s production in 1999 reached 125,000 and its distribution now includes exports to Canada, Europe and the Pacific Rim.

Described as the "Dean of Washington Winemakers" by Wine Spectator, David Lake began his career in the wine industry in 1967 with the celebrated British wine shipper, Saccone and Speed. In 1975 David became a Master of Wine, passing the combination of tastings and written tests that is widely recognized as the world’s most rigorous professional examination in the art and science of wine.

David then came to California to further his knowledge of Viticulture and Enology with a year of study at the University of California, Davis. In 1978, he moved to Oregon to work with David Lett at Eyrie Vineyards. He also worked with Amity and Bethel Heights Vineyards, acquiring invaluable practical experience.

Joining Columbia Winery in 1979, David took over the winemaking duties from Dr. Lloyd Woodburne. In his own words: "I came to Washington to explore the distinctive fruit qualities and remarkable natural balance I had noted from this state." For 20 years, he was the only Master of Wine making wine in North America. This past year David celebrated his twentieth anniversary with Columbia Winery, and was honored for his achievements in the wine industry by being featured a museum exhibit at Seattle’s Museum of History and Industry.

Among his accomplishments in the wine industry, David is most renowned for his experimentation with new varietals and for his commitment to creating a series of award-winning vineyard-designated wines. He was the first winemaker to produce several varietals in Washington State, including Syrah, Cabernet Franc, Sangiovese, and Pinot Gris. Today, David continues to experiment with new varietals, and maintains the same commitment to producing the highest quality wines.

David formerly served as a Director of the Washington Wine Institute and is an experienced judge of wine. He has served for many years on the judging panels of several major wine competitions across the United States and in Australia, and has been the Chief Judge at the San Diego National Wine Competition for the last ten years.

Although he was born and primarily raised in England, David is a fourth generation Canadian and received his Bachelor’s Degree from McGill University in Montreal

At the present time, there are approximately 5500 barrels stored in the Columbia Winery barrel room. We use both French and American oak barrels. Each barrel holds 59 gallons or 24 cases of wine. The average life of a barrel is six to ten years.

White wines, such as chardonnay, can spend up to six months in the oak barrels and red wines can spend up to two years, depending on the varietal and vintage. The oak barrels allow the wines to age though slow oxidation, helping to create layers of complexity as well as adding flavors which enhance the wines.

Several times a year each barrel goes through a process known as racking. During this process, the wine is removed from the barrel to separate it from the sediment that naturally accumulates at the bottom of the barrel. After the barrel is cleaned, the wine may be racked back into the barrel for more aging or stay in the tanks in preparation for bottling.

Wines from Columbia Winery exhibit the rich fruit flavors indicative of Washington from the refreshing Cellarmaster Riesling to the rounded berry filled Merlot to the smoky Syrah, you will find that each wine has a superb balance of fruit and acidity to compliment any meal or occasion.

•1995 Cabernet Sauvignon Otis Vineyard
•1995 Cabernet Sauvignon Red Willow Vineyard
•1996 Cabernet Sauvignon Otis Vineyard
•1996 Cabernet Sauvignon Red Willow Vineyard
•1996 Cabernet Sauvignon Sagemoor Vineyard
•1997 Cabernet Franc Red Willow Vineyard
•1997 Cabernet Sauvignon Sagemoor Vineyard
•1997 Milestone Merlot
•1998 Cabernet Franc
•1998 Sangiovese Red Willow Vineyard
•1998 Syrah Red Willow Vineyard
•1999 Sangiovese Red Willow Vineyard

The Wine
This small select bottling (475 cases) is a selection that we are proud to call Peninsula. From 18 individual vineyard lots we have picked 20 barrels, 49% Cabernet Sauvignon was joined with 34% Cabernet Franc and 17% Merlot.

The People
Peninsula is much more than the name of a wine. It is the result of eighteen growing seasons and vintages. The insight and experience of a Master of Wine were enhanced by the skill and imagination of Mike Sauer, a Master of Vine. Together we forged a vision of exploring the potential of a great vineyard, while at the same time pioneering untried classic grape varieties for the entire region.

1995 Peninsula
Columbia Winery
This is a quintessential "first growth" of Washington. It is a perfect marriage of talents of a master vineyardist and a master winemaker. Peninsula is the stunning result of eighteen vintage years of friendship, experimentation and a total commitment to wine perfection. The name Peninsula describes a unique land formation of the Red Willow Vineyard, developed and owned by Mike Sauer. Red Willow is the states most famous red wine vineyard in remote and beautiful setting in the Northwest corner of the Yakima Valley.

Tasting Note:
Peninsula represents wine artistry at its finest - a skillful and imaginative Bordeaux-styled wine that demonstrates the significant relationship between winegrower and winemaker. Taste the distinctive flavors that have made Red Willow the most cherished vineyard in Washington State, captured in this creative blend of Cabernet Sauvignon, Merlot and Cabernet Franc.

Tasting Note:
Ruby, good depth. Fine aroma of black cherry, smoked meat and herbs. Ripe and mouthfilling, tightly-wound with a velvet texture. This wine has great promise as well as early appeal and charm.

Oak:
22 months in mixed barrels