Aged for 11 months in (33% new) French oak, this Old Wente clone Chardonnay is as soft and smooth as could be for all its spice. Entwined with linden flower, vanilla- and nutmeg-sprinkled scents of young pineapple and pear reconvene fluently on the palate with a dollop of lime curd.
Cinnamon red hots and spiced cedar ramp up the assertiveness of El Diablo himself. Thanks to a lithe mouthfeel and stirringly high-toned acidity, ripe red cherries and tomato leaf open the gates for a streamlined elegance. The earthy finish is perked up by salty cranberries.
Designed with focus and finesse. Rhubarb and cranberry meet up with basil and cherry pipe tobacco. There’s some tension between the lines – it’s a glorious tightly woven texture like suede chaps – with a salty mineral finish.
Cranberry and ripe cherry shine, thanks to crunchy acidity and a seasoning of Mediterranean herbs. Bright and poised, with rose petals steeped in red tea with an earthy, tilled soil finish.
Though this estate-grown rosé made from 100% Pommard clone Pinot Noir appears extremely pale in the glass, its profile is plenty colorful. On the nose, wild strawberry and grilled lemon are strewn with florals like lilac and apple blossom before a hint of petrichor emerges, setting the tone for a limpid palate of more strawberry, spiced red apple, and ruby grapefruit. However delicate, minerality gives the supple texture an edge, as does a touch of white tea on the finish.
Suede-lined tannins elevate the experience of melting dark chocolate, fennel, graphite, and Worcestershire sauce. Juicy boysenberry is a mid-palate stunner, rich and generous to the finish. A blend of 84% Cabernet Sauvignon with some Malbec, Petit Verdot, and Petite Sirah, aged for 10 months in mostly American oak, from vineyards in Walla Walla and Horse Heaven Hills AVAs.
Velvet-lined, charismatic red with licorice, dried violets, and umami. Bold with a regal presence, supple tannins unfolding gracefully. Sumptuous black fruit enters mid-point drenched in sweet soil.
Produced by Master of Wine/Master Sommelier Doug Frost and Winemaker Brian Rudin, this single vineyard Cab Franc opens with a field of lavender and herbs which converge for a dense, spicy profile. A ruby crown of red fruits and red tea holds resinous notes of fresh thyme and bay leaf. Tannins are present but not brazen, displaying the wine’s confident tone of black pepper steeped in mineral-rich soil.