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.
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.
Campfire woodsy notes, espresso, and dark, shadowed black fruit envelop the palate with poise and determination. The wine possesses a muscular presence, with great structure from a pedigreed site. Aged 18 months in new and neutral oak.
With fractional amounts of Syrah and Cinsault, this Grenache has a texture of a billowy, goose down pillow, arriving on the palate as a whisper. Notes of cinnamon rhubarb, tomato leaf, red licorice, and orange peel demonstrate a distinct style with a thread of mineral dust and a herbaceous lift.
Aged 10 months in concrete egg, oak oval cask, and stainless steel tank, this beauty is from Master of Wine/Master Sommelier Doug Frost and Winemaker Brian Rudin. Crunchy acidity offers up a fresh, crisp white with on-going aromas and flavors of pear blossom, vanilla-laced pineapple, and hibiscus. Scintillating opulence, with kiwi and apple skating on an ice rink of glossy minerality.