Floral aromas jump out of the glass. In addition to rose petals, there are notes of ripe blueberries and wet stone minerality. Concentrated fruit is round and full with powdery tannins. The bright acidity provides a lift on the finish that elevates the floral notes once more. This powerhouse of a wine can be enjoyed now or safely cellared for years to come.
San Francisco Wine Chronical - bronze
Tasting Room Magazine - 90
The fruit for this wine is grown in our acclaimed Spice Cabinet Vineyard in
the Horse Heaven Hills. This vineyard sits on a southeast slope above the
Columbia River. The orientation of the block allows for morning sun
exposure of the fruit, while avoiding the intense afternoon rays.
These grapes were double sorted, first in the vineyard with the selective
harvest tool on our Pellenc harvesters, then again at the winery on our
sorting table. The fruit was not crushed in order to preserve as much
whole-berry as possible. We fermented the wine in small open top
fermenters with twice daily punch downs. After draining the wine and
pressing the skins, the wine was racked to a blend of new and used French
and American oak barrels for malolactic fermentation. The wine was aged
in barrel for 20 months before being blended together.
Food Pairing Notes
duck, pork, beef, lamb, BBQ, vegetarian, pasta, cheese and chocolate