COVID-19 (Coronavirus) Update: Our Tasting Rooms are open in Phase 2 for wine tasting and bistro service
at limited capacity with normal business hours (see footer for hours).
We are NOT taking reservations at this time.
Indoor tables are limited to guests from the same household (no more than 5).
Outdoor tables are not limited to same household but must be no more than a group of 5.
We currently have a no-cash policy to reduce transmission.
Live music events are currently postponed. Read More
Summer fruits hit the nose with hints of dried leaves and subtle oak spiciness. The palate yields soft tannins, with dried herbs, chocolate, and cocoa, finishing with a graceful waltz.
Sourced from a collection of award-winning vineyards in Washington state’s Columbia Valley
AVA including 51% Tudor Hills and 24% McKinley Springs.
Throughout harvest, Winemaker Richard Batchelor worked closely with local growers and visited each vineyard to taste for maturity and ripeness to determine the precise moment to pick the fruit. Grapes were hand-harvested during the cool hours of the morning to preserve bright fruit notes. Each lot underwent a five day pre-fermentation cold soak before the tank was allowed to go through a native fermentation to dryness lasting roughly 21 days. Each lot was fermented separately and then blended before bottling to allow the tannins to meld together. To craft this wine, only the free run juice was collected and no press fraction was blended. The wine was then barrel aged for 20 months in new French oak. For the first year this wine was stirred in barrel on its lees and racked when necessary to soften the tannins. After the first 12 months the wine was racked off the lees for clarity before blending and bottling.