COVID-19 (Coronavirus) Update: At this time, Maryhill Winery tasting room locations
will still remain open for bottle and case sales only with limited hours from 12pm-5pm daily.
(Goldendale location is closed Mondays and Tuesdays.) Curbside pick up and shipping
available. Read More
Best of Class, 2018 Washington State Wine Competition
18 months in 30% new French and American Oak
Delicate red fruit notes are framed by warm cedar. The palate has a richness of fruit accompanied by mild tannins and huckleberry, allowing this wine a smooth jammy finish.
Gold/Best of Class, 2018 Cascadia Wine Competition; Gold/Best of Class, 2018 Washington State Wine Competition; Gold, 2018 Seattle Wine Awards
Sourced from a collection of award-winning vineyards including 57% Tudor Hills Vineyard and 43% Gunkel Vineyard (Estate).
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 18 months in new French and American 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.