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Winemakers in Bordeaux select lots for the 'Chateau Grand Cru' during and following fermentation. The leftover picks are often blended together and referred to as a Claret. These wines are typically aged in once or twice used French Oak barrels for a period of 12-14 months, rather than 22-24 months, as are premium 'Grand Cru' wines. The lots chosen for the Matthews Claret resulted in a wine containing 52% Merlot, 44% Cabernet Sauvignon, 3% Cabernet Franc and 1% Malbec. Blended in January of 2003, the wine was then placed in French Oak barrels previously used for aging the 2000 Yakima Valley Red Wine. Following the fourteen months in barrel, this wine was bottled unfiltered and lightly fined in order to soften any harsh tannin.

The 2001 vintage takes the selection process to an entirely new level. Beginning in the vineyards, Matthew chose to work with only the most attentive winegrowers in the first phase of lot selection. He then sourced from only four vineyards in the Columbia Valley and Red Mountain Appellations, specific blocks and even rows were 'crop thinned' and 'micro-managed' to express only the best of each varietal's specific identity. During the winemaking process, each lot was fermented separately in small batches before the selection of the final blend took place. In December of 2001, just two months after harvest, the final blend was assembled in tank and then transferred to 60 gallon French oak barrels for two years of aging. The final blend consists of 63% Cabernet Sauvignon, 16% Merlot, 13% Cabernet Franc, 4% Malbec and 4% Petit Verdot. Bottled in August of 2003, this wine will have aged over a year in the bottle prior to its release in October 2004.

93 points, Wine Spectator, September 30th, 2004. In 2001 the harvest for the Elerding Vineyard Cabernet Sauvignon began in late September. From vineyard to barrel this wine was perfectly mature and stood out as a wine that would not need blending to show off. This has always been the basis for Matthew's decision as to whether or not a wine will be considered for a "Reserve" designation. As with past Reserve vintages (the most recent being the 1999) this wine is huge in the nose and may even be understated when comparing aromatics with what the flavor offers. Aged in 100% new Tonnelerie Saury French oak barrels for 22 months, the wine was lightly fined with egg whites and bottled in the first part of August 2003. As the wine ages in the bottle, we feel that this will be the most long-lived Elerding Cabernet that Matthews has produced to date!

The 2003 Syrah is of the same style as the past vintage which scored well and sold out within a month of release. Winemaker, Matthew Loso chose to use Hedges Bel' Villa vineyard on the top of Red Mountain for the excellent air drainage and sun exposure as well as what he calls "perfect soil composition.