MikeL's Guide to WA Wineries

Red:
Chianti
The second release of our award winning Chianti, a blend of Italian varietals. Estate grown grapes of Sangiovese and Nebbiolo were blended with Zinfandel and Barbara from Yakima Valley vineyards to produce this medium-bodied, fruity table wine. It was designated non-vintaqe because grapes from 1993, 1994 and 1995 were used in the blend. This wine was made to go with food! Rich flavors of cherry and blackberry lead you into a spice and tar finish. The crisp acidity makes this an ideal wine to compliment any meal of pasta with red sauce, red meats, or spicy, white sauced dishes.
Varietal: Zinfandel 58%, Sangiovese 14%, Nebbiolo 14%, Barbara 14%
Appellation: Yakima Valley
Vineyards: varied
Harvest data: varied
Cases produced: 175
Bottling data: Alcohol: 11.9%, pH: 3.41, TA: 7.0 g/l, RS: 0.46g/l
Release date: April 15, 1996

1993 Cabernet Sauvignon
Our 1993 Cabernet Sauvignon was produced from the grapes of 3 distinct and different vineyards from the Yakima Valley. As with our prior award winning Cabernets, this vintage was fermented slowly in small open-topped fermenters and punched down twice a day to extract its deep color and classic Cabernet flavors. After 14 days of fermentation, the wine was racked to French and American oak barrels for aging. The wine aged in oak for 22 months. It was then blended with Cabernet Franc to enhance the rich flavors of this vintage.

With moderate tannins and forward fruit, this wine is very approachable in its youth, and will age well for some time. With todays' trend of few people cellaring wines for any great length of time we strive to make our wines drinkable in their youth, yet give them aging potential. Varietal: Cabernet Sauvignon, Cabernet Franc
Appellation: Yakima Valley Vineyards:
Harvest data: 14-Oct-1993, RS: 23.9 brix, pH: 3.55, TA: 6.9 G/L
Bottling data: Alcohol: 13.2%, bottled July 31, 1995, 226 CASES
Release date:

1994 Merlot
Our 1994 Merlot is our fifth vintage and our favorite so far. By pressing the grapes before dryness we believe we are capturing the rich fruit and lush jammy flavors that Merlot from Washington is known for.
The wine was aged in American oak, with the emphasis on newer barrels, for 14 months to balance the warm toastiness of the oak with the fruity character of this variety.
This wine will make a delicious companion with your favorite meat or pasta dish.
BRONZE MEDAL WINNER- 1996 NW DESSERT WINE COMPETITION!
Varietal: Merlot
Vineyards:
Harvest data: Date: 19-Sep-1994, RS: 23.5 brix, pH: 3.58, TA: 8.3 g/l
Appellation: Yakima Valley
Bottling data: Alcohol: 13.5%, pH: 3.56, TA: 5.6g/l
Cases Produced: 520, Release date: 01-Mar-1996

1994 Sangiovese
Our 1994 Sangiovese was produced from the first crop of our estate grown grapes. After crushing, the must was fermented in small open- topped fermenters and punched down twice a day to extract maximum color. After 14 days of fermentation, the wine was racked to French and American oak barrels for aging. The wine aged in oak for 9 months. It was then blended with 5% Cabernet Sauvignon to enhance the rich flavors of this vintage. With moderate tannins and forward fruit flavors of cherries and strawberries, this wine is very approachable in its youth, and will age well for some time. With today's trend of few people cellaring wines for any great length of time we try to make our wines drinkable in their youth. This wine has a flavor that cries out for rich pasta sauces and hearty meats. Varietal: Sangiovese, Cabernet Sauvignon
Appellation: Yakima Valley
Vineyards:
Harvest data: 25-Sep-1994, RS: 22.5 brix, pH: 3.25, TA: 9.4 g/l
Bottling data: Alcohol: 13.2%, bottled: 31-Jul-1995
produced: 27 cases
Release date: 05-Feb-1996

Other:
1993 Nebbiolo Champagne
Our second vinitage of champagne. The grapes of this Italian varietal of Nebbiolo were crushed and then put into the press, with only the free run juice being used to produce this cuvee. Fermentation took place like a typical rose' wine - cool and slow. In March of 1994 the wine was reinnoculated and bottled. The bottles were stored on their sides in the cellar to re-ferment until December of 1994 when I began the task of riddling the sediment into the neck of the bottle. In February of 1995 we prepared the dosage using 1993 Sauvignon Blanc to brighten the fruit and tone down tannins. A pinch of sugar livens the fruit of this true Methode Champenoise wine. In late February the wine was disgorged and ready for aging while the corks seated.
Our preliminary tastings show a very fine bubble structure, nice acidity and the great flavor of cherries and raspberries. This wine has a very rich mouthfeel and is definitely a sipping wine to go with your next gathering of friends.
Varietal: Nebbiolo
Appellation: Yakima Valley
Vineyards: Klipsun, Benton City, Estate grapes
Harvest data: 01-Oct-1993, RS: 19.5 brix, pH: 3.21, TA: 1.1 g/100ml
Bottling data: Alcohol: 13.2%, RS: 0.8%, Disgorged: Feb-1995
Cases produced: 99 cases
Release date: 18-Feb-1995

Rosey Outlook
Rosey Outlook is a blush wine that we produce by blending dry Sauvignon Blanc, late Harvest Sauvignon Blanc, and Merlot. With a residual sugar of 2.2% the great fruit flavors are enhanced by crisp acidity to make this the perfect wine for your next picnic or gathering of friends. Varietal: Sauvignon Blanc, Merlot
Appellation: Yakima Valley
Vineyards:
Bottling data: Alcohol: 12.5%, Bottled 15-Feb-1996, pH: 3.24, TA: 6.6 G/L, RS: 2.2%
Cases produced:

1995 River Mist
Silver medal winner -- NW Dessert Wine Compettition
The grapes for this vintage were picked on November 8, 1995 at a brix of 28. It was whole cluster pressed, allowed to settle overnight and then racked to new French Oak barrels and barrel fermented with Wadenswil 27 yeast. After a long, slow fermentation of 35 days the wine was filtered and racked to a stainless tank to age until it was bottled on February 8, 1996.
Lush flavors of peaches and cream mingle with faint traces of coconut and pineapple to produce a wine with a tremendously long finish. If it behaves like previous vintages this wine will age gracefully for many years and slowly the flavor will go tropical with the candied feel of a "Sauterne".
Varietal: Sauvignon Blanc
Appellation:
Vineyards:
Harvest data: 8-Nov-1995, RS: 28 brix, pH: 3.3, TA: 7.4 G/L
Bottling data: Alcohol: 11.5%, RS: 7.5%, bottled 08-Feb-1996, produced: 132 cases 12x375mL only
Release date: 24-April-1996

1995 Black Ice
Silver medal winner -- NW Dessert Wine Compettition
The grapes for this vintage were pressed frozen on December 8, 1995. The brix of the juice that dripped from the press 35. It was whole cluster pressed, allowed to settle ovenight and then racked to stainless and fermented with Wadenswil 27 yeast. After a long, slow fermentation of 25 days the wine was filtered and racked to age until it was bottled on January 11 1996. The late harvest yeast helps us capture the great floral qualities of the muscat grape along with enhancing the lush fruit flavors of this variety. Flavors of apricot and peach abound in this thick, copper-colored wine. Our use of the square 500ml bottle with the bartop cork completes the package ofthis unique wine. Varietal: Muscat Hamburg
Appellation:
Vineyards:
Harvest data: RS: 35 brix, pH: 3.6, TA: 7.4 G/L
Bottling data: Alcohol: 11%, bottled 11-Jan-1996, produced: 188 cases 12X500mL only
Release date: 15-Feb-1996, RS: 13%

Cabernet Port
Cabernet Sauvignon and Northwest Brandy were combined to produce this drier styled Port. Intense fresh Cabernet fruit flavors make this a perfect after dinner wine.
TEFFT CELLARS YAKIMA VALLEY CABERNET PORT Our Port is produced from superb Caberenet grapes grown at a small vineyard north of Zillah, Washington. The grapes are crushed into small open top fermentors and allowed to begin fermenting. At just the right moment in the fermentation we add a calculated amount of grape brandy to halt the yeast and bring the alcohol level of the wine to 18%. After pressing, the wine is drawn off into small oak barrels to begin the aging process. This wine shows great Cabernet flavors with noticeable tannins and a sweetness that adds to the rich character. This Port is made in a drier style to enhance the flavors of the varietal. Varietal: Cabernet Sauvignon
Appellation: Yakima Valley
Vineyard: Slusser/Konnowac vineyard
Harvest data: RS: 24.5 brix, pH: 3.24, TA: 6.8 G/L
Bottling data: Alcohol 18%, TA 6.6 G/L, RS: 7.08%
Cases produced: 75 cases

Starboard
STARBOARD Huckleberry Port Starboard is produced by gently crushing freshly picked mountain huckleberries and beginning the fermentaion in late July. At just the right moment (seems like it is always very late at night) we add a pre-determined amount of grape brandy to stop the action of the yeast and to leave us some unfermented sugars. The brandy also brings the alcohol level of the wine to 21%.
After pressing, the new port is drawn off into old oak barrels to begin the process of aging. Flavors of huckleberry, blackberry, and blueberry are everywhere in this wine.
Varietal: n/a Appellation: n/a Vineyard: n/a Harvest data: 35 brix, pH 3.6, TA: 9.4 G/L
Bottling data: Alcohol 21%, bottled 11-Jan-1996, 400 bottles 500mL only
Release date: 22-Dec-1995, RS: 10%

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