750 ml

100% Cabernet Sauvignon

Alcohol: 13.7%
Residual Sugar: 0.0%
Total Acid: 0.62g / 100ml
pH: 3.74

Cabernet Sauvignon Grapes from Rosa Vineyard, Sulfites

Indigenous Yeast and malolactic bacteria for fermentation and 245 liter mostly neutral French and Domestic oak barrels for aging.

Bud break arrived on schedule in early April, but a cool, wet spring led to delayed flowering and reduced fruit set across many varieties. An unusually cool summer produced dramatic differences in ripening between warmer and cooler sites, with veraison extending well into September in some cooler areas. However, naturally low yields, combined with over a month of consistently warm weather from late September through late October, produced phenolic ripeness and flavor development with extraordinary natural acidity. Cool, wet weather returned in late October, an appropriate bookend to a challenging harvest. Overall, 2010 should produce balanced, elegant wines with lower alcohol and higher acidity.

88 Cases

750 ml

100% Cabernet Sauvignon

Alcohol: 13.7%
Residual Sugar: 0.0%
Total Acid: 0.55g / 100ml
pH: 3.54

Cabernet Sauvignon Grapes from Konnowac Vineyard, Sulfites

Indigenous Yeast and malolactic bacteria for fermentation and 245 liter mostly neutral French and Domestic oak barrels for aging.

This was a second consecutive warm year, with many growers reporting that it was their warmest year on record. Much like the year before, the warm temperatures advanced most markers of the growing season. July and August saw record temperatures in some locations, and the warm temperatures continued all the way into mid-October.

89 Cases

750 ml

50% Aglianico, 50% Sagrantino

Alcohol: 13.9%
Residual Sugar: 0.0%
Total Acid: 0.57g / 100ml
pH: 3.6

Aglianico and Sagrantino Grapes from Tanjuli Vineyard, Sulfites

Indigenous Yeast and malolactic bacteria for fermentations and 245 liter mostly neutral French and Domestic oak barrels for aging.

The 2017 vintage started out with a cool, wet winter and cool spring. As a result, bud break was behind historical averages and significantly behind the most recent warm vintages of 2013-2015. Bloom was also slightly delayed. The early part of summer saw average temperatures followed by above average temperatures in July and August. As a result, heat accumulation was a bit above average for the season, despite the cool start. Harvest began right on schedule but in the second half of September, temperatures cooled considerably, which delayed ripening. This allowed for luxurious amounts of hang time without the threat of increased sugar accumulation, stretching harvest into the first week of November. As a result, sugars were slightly down in 2017 whereas acid levels were up.

135 Cases

750 ml

100% Black Muscat

Alcohol: 20.0%
Residual Sugar: 7.5%
Total Acid: 0.61g / 100ml
pH: 3.5

Black Muscat Grapes, High Proof Grape Spirits, Sulfites

Indigenous Yeast and Bentonite.

Non Vintage

67 Cases

750 ml

100% Carménère

Alcohol: 13.8%
Residual Sugar: 0.0%
Total Acid: 0.53g / 100ml
pH: 3.71

Carménère Grapes from Tanjuli Vineyard, Sulfites

Indigenous Yeast and malolactic bacteria for fermentation and 245 liter mostly neutral French and Domestic oak barrels for aging.

The overwhelming factor in 2015 was the heat. The warm temperatures led to the advancement of all markers of the growing season, with bud break, bloom, and harvest occurring two to three weeks ahead of historical averages.

153 Cases

375 ml

100% Orange Muscat

Alcohol: 10.0%
Residual Sugar: 7.0%
Total Acid: 0.65 g / 100ml
pH: 3.75

Orange Muscat Grapes, Sulfites

Indigenous Yeast and Bentonite.

The 2019 growing season was unique. Late winter weather left snow in the vineyard in February into March, delaying pruning and other vineyard work. This also contributed to greater soil moisture, increased canopy growth, and slightly delayed bud break and bloom. Summer temperatures were cooler and considerably more even than in recent years, with a notable lack of heat spikes. Overall, temperatures across the growing season were slightly above 20-year averages but were nowhere near as warm as the years that preceded it. A minor frost event at the end of September was followed by a series of larger, statewide frosts and freezes in early to mid-October. As a result, tonnage was down from recent years. Cooler temperatures contributed to lower overall sugar accumulation and higher acidities.

138 Cases

500 ml

100% Orange Muscat

Alcohol: 20.0%
Residual Sugar: 9.0%
Total Acid: 0.62g / 100ml
pH: 3.65

Orange Muscat Grapes, High Proof Grape Spirits, Sulfites

Indigenous Yeast and Bentonite.

A hot growing season followed by a cool fall created a longer harvest, resulting in Washington wines with full, rich flavors. Winemakers across the state reported small berry sizes with concentrated, quality fruit. The cool fall extended hang time with final berries picked in early November.

33 Cases

375 ml

100% Orange Muscat

Alcohol: 20.0%
Residual Sugar: 7.0%
Total Acid: 0.64g / 100ml
pH: 3.65

Orange Muscat Grapes, High Proof Orange Muscat Grape Spirits, Sulfites

Indigenous Yeast and Bentonite.

This was a second consecutive warm year for Washington, with many growers reporting that it was their warmest year on record. Much like the year before, the warm temperatures advanced most markers of the growing season. July and August saw record temperatures in some locations, and the warm temperatures continued all the way into mid-October.

81 Cases

750 ml

100% Picpoul Blanc

Alcohol: 12.9%
Residual Sugar: 0.0%
Total Acid: 0.61g / 100ml
pH: 3.9

Picpoul Blanc Grapes from Tanjuli Vineyard, Sulfites

Indigenous Yeast and Bentonite.

2018 was another warm vintage that was marked by ideal weather during the harvest season. April was cool, delaying bud break slightly. Then May was one of the warmest on record, advancing bloom. This was followed by a cooler-than-average June. July and August temperatures were quite warm and then it cooled considerably in September, creating ideal conditions for ripening. October temperatures were average with moderate days and cool nights. The result of it all was a long, drawn-out season. Warm days during harvest continued sugar accumulation while cooler nights preserved acidity. As a result, Brix levels were slightly above average in 2018, while acid levels were higher than anticipated for a warm vintage.

66 Cases

750 ml

100% Pinot Noir Pommard Clone

Alcohol: 13.8%
Residual Sugar: 0.0%
Total Acid: 0.56g / 100ml
pH: 3.5

Pinot Noir Grapes from Tanjuli Vineyard, Sulfites

Indigenous Yeast and malolactic bacteria for fermentation and 245 liter mostly neutral French and Domestic oak barrels for aging.

Wine grape growers were pleased to see a return to “normal” weather for the 2012 harvest. Warm, sunny and consistent weather during the growing season with no rain lead to fruit ripening on schedule and helping winemakers avoid a compressed harvest as some had seen in 2010 and 2011. Winemakers were thankful that the warm days cooled off significantly during the night. This dramatic diurnal shift allowed the grapes to retain their natural acidity, which will balance out the plush, ripe flavors that will result from the 2012 vintage.

103 Cases

750 ml

100% Pinot Noir Pommard Clone

Alcohol: 13.7%
Residual Sugar: 0.0%
Total Acid: 0.56g / 100ml
pH: 3.5

Pinot Noir Grapes from Tanjuli Vineyard, Sulfites

Indigenous Yeast and malolactic bacteria for fermentation and 245 liter mostly neutral French and Domestic oak barrels for aging.

The overwhelming factor in 2015 was the heat. The warm temperatures led to the advancement of all markers of the growing season, with bud break, bloom, and harvest occurring two to three weeks ahead of historical averages.

140 Cases

750 ml

Viognier and Pinot Noir

Alcohol: 12.5%
Residual Sugar: 0.2%
Total Acid: 0.58g / 100ml
pH: 3.85

Viognier and Pinot Noir Grapes from Tanjuli Vineyard, Sulfites

Indigenous Yeast and Bentonite. Whole berry fermentation of Viognier percolates through Pinot Noir pomace.

2021 was a warm growing season marked by a record-shattering heat event in late June and historically low yields at harvest. The extreme heat contributed to a significant reduction in berry size and cluster size. The rest of the growing season continued to be warm, and 2021 is considered to be either the second warmest vintage on record behind 2015 or the warmest. Veraison began in mid-July, aligned with recent years though early by historical standards. Temperatures cooled down in September and October, allowing for extended hang time.

56 Cases

750 ml

100% Viognier

Alcohol: 12.9%
Residual Sugar: 1.2%
Total Acid : 0.59g / 100ml
pH: 3.6

Viognier and Pinot Noir Grapes from Tanjuli Vineyard, Sulfites

Indigenous Yeast and Bentonite.

2018 was another warm vintage for Washington that was marked by ideal weather during the harvest season. The Columbia Valley cycled through cool and warm months at the start of the growing season. April was cool, delaying bud break slightly. Then May was one of the warmest on record, advancing bloom. This was followed by a cooler-than-average June. Bloom was notably fast and even, contributing to a larger crop size that required extensive thinning. July and August temperatures were quite warm, so much so that heading into veraison, 2018 was shaping up to be among the warmest vintages on record – and it still was based on Growing Degree Days. However, temperatures cooled considerably in September, creating ideal conditions for ripening. “It was the best September that I’ve ever seen in terms of growing grapes,” one winemaker said. October temperatures were average across the Columbia Valley, with moderate days and cool nights. The result of it all was a long, drawn out harvest season that started for sparkling wines in mid-August due to the warmth of the season but then ended in early November for some growers at larger sites. Warm days during harvest continued sugar accumulation while cooler nights preserved acidity. As a result, Brix levels were slightly above average in 2018, while acid levels were higher than anticipated for a warm vintage.

68 Cases

750 ml

100% Malbec

Alcohol: 13.5%
Residual Sugar: 0.0%
Total Acid: 0.56g / 100ml
pH: 3.61

Malbec Grapes from Rosa Vineyard, Sulfites

Indigenous Yeast and malolactic bacteria for fermentation and 245 liter mostly neutral French and Domestic oak barrels for aging.

Cool spring temperatures and high wind conditions led to late bud break and a small quantity of poor fruit set. A very hot, dry summer (the hottest July on record for many sites) accelerated the ripening of sugars and a need to pick most grapes by early October, earlier than generally practiced in the past 15 years. Night-time temperatures were slightly higher than normal, as well. An even, warm, dry September helped balance the sugars/acids and allow phenolic ripeness/flavor development to occur. Colors were deep, tannins developed quickly. Early frost hit vines on October 11, damaging 15% of the harvest. Overall, 2009 was a compressed harvest with little uniformity but good to very good overall quality.

112 Cases

750 ml

100% Nebbiolo

Alcohol: 13.9%
Residual Sugar: 0.0%
Total Acid: 0.57g / 100ml
pH: 3.81

Nebbiolo Grapes from Tanjuli Vineyard, Sulfites

Indigenous Yeast and malolactic bacteria for fermentation and 245 liter mostly neutral French and Domestic oak barrels for aging.

The overwhelming factor in 2015 was the heat. The warm temperatures led to the advancement of all markers of the growing season, with bud break, bloom, and harvest occurring two to three weeks ahead of historical averages.

113 Cases

750 ml

100% Petit Verdot

Alcohol: 13.9%
Residual Sugar: 0.0%
Total Acid: 0.63g / 100ml
pH: 3.67

Petit Verdot Grapes from Rosa Vineyard, Sulfites

Indigenous Yeast and malolactic bacteria for fermentation and 245 liter mostly neutral French and Domestic oak barrels for aging.

Bud break arrived on schedule in early April, but a cool, wet spring led to delayed flowering and reduced fruit set across many varieties. An unusually cool summer produced dramatic differences in ripening between warmer and cooler sites, with veraison extending well into September in some cooler areas. However, naturally low yields, combined with over a month of consistently warm weather from late September through late October, produced phenolic ripeness and flavor development with extraordinary natural acidity. Cool, wet weather returned in late October, an appropriate bookend to a challenging harvest. Overall, 2010 should produce balanced, elegant wines with lower alcohol and higher acidity.

112 Cases

750 ml

100% Picpoul Blanc

Alcohol: 12.9%
Residual Sugar: 2.0%
Total Acid: 0.62g / 100ml
pH: 3.8

Picpoul Blanc Grapes from Tanjuli Vineyard, Sulfites

Indigenous Yeast and Bentonite.

The 2019 growing season was unique in Washington in a number of respects. Late winter weather left snow in the vineyard in February into March, uncommon for the state, delaying pruning and other vineyard work. This also contributed to greater soil moisture, increased canopy growth, and slightly delayed bud break and bloom. Summer temperatures were cooler and considerably more even than in recent years, with a notable lack of heat spikes. Overall, temperatures across the 2019 growing season were slightly above 20-year averages but were nowhere near as warm as the years that preceded it. Unusual for Washington in recent years, phenolic maturity came earlier than sugar ripeness, and many winemakers waited for Brix to accumulate and acids to drop. Cooler than average September temperatures delayed picking for many. A minor frost event at the end of September was followed by a series of larger, statewide frosts and freezes in early to mid-October.. As a result, tonnage was down from recent years. Despite these challenges, growers and winemakers alike were excited about the quality of fruit they picked 2019. Cooler temperatures contributed to lower overall sugar accumulation and higher acidities, which many welcomed.

90 Cases