MikeL's Guide to WA WineriesThe Wines: (Fall 1997)
Whites:
- Chardonnay:
Our estate bottled Chardonnay is barrel fermented in French and American oak and aged 'sur lie' 8 to 10 months. We strive for a big, rich fruity style to complement meals of chicken and seafood. - Chardonnay Reserve:
- Johannisberg Riesling:
Fermented to dryness, our estate bottled riesling is back blened with a small amount of Late Harvest Riesling to enrich the sweetness and flavors of this classical styled wine. A great wine as an apertif or with your next meal or picnic.
- Merlot:
Our flagship wine. Grapes from premier vineyards throughout the Yakima and Columbia Valley are used to make our intensely flavorful, supple Merlot wines. - Merlot Reserve:
- Cabernet Sauvignon:
Fruit from one of Washington's oldest Cabernet vineyards is used to produce our award winning Cabernet Sauvignon. Aging in French and American oak barrels for two years adds vanilla and spice to the great fruit flavors of blackberry and cherry. A full bodied wine to compliment and meal of beef or lamb. - Cabernet Sauvignon Reserve:
- Cabernet-Merlot:
A blend of Cabernet Sauvignon and Merlot. Chewy tannins surround intense berry and spice flavors, making this wine a great compliment with hearty pasta dishes.
Other:
- Black Muscat:
This uniquely styled "rose'" wine is fermented on the skins to extract it's beautiful color. A residual sugar of 3% and the great floral and perfume characters of the muscat grape combine to make this the perfect picnic wine. - Late Harvest Riesling:
This estate bottled wine is styled after traditional German dessert wines. The combination of a solid acid backbone with 4-8% residual sugar makes a wine that really shows off the high quality of Yakima Valley Riesling. Botrytis is usually evident. - Black Muscat Ice Wine:
Made from grapes frozen "on the vine", this process intensifies the juice which accounts for the tremendous flavors in this 12% residual sugar wine. (Subject to weather conditions each year.)
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