MikeL's Guide to WA Wineries

Whites:
1995 White Lace: Thurston Wolfe's proprietary blend of an off-dry Columbia Valley Johannisberg Riesling. Ripe fruit dominates the aroma with a touch of sweetness (about 1%) on the palate. Perfect as a before-dinner wine or with spicy or oriental food.
Cases produced: 112.

1995 Pinot Gris: Better known from Oregon, this variety is starting to make its way into the Yakima Valley with great promise. From the Kendall Vineyard north of Sunnyside, it was harvested at 23.4 Brix, lightly pressed, barrel fermented, and aged sur lees for six months.
Varietal: Pinot Gris; Appellation: Yakima Valley; Vineyard: Kendall.

Reds:
1994 Zinfandel, Burgess Vineyard: (sold out at the winery) Our second vintage of red Zinfandel table wine (but over 14% alcohol) from the Burgess Vineyard. An outstanding vintage for red wines, the 1994 is dark, full-bodied, and loaded with flavor and tannin for long aging. Bramble and black pepper aromas.
Varietal: Zinfandel; Vineyard: Burgess Vineyard; Cases produced: 49;

1994 Grenache: Produced from a blend of Cold Creek and Paterson Ridge vineyards Grenache, yields were limited to 4 tons/acre. Fermented to dryness on the skins and aged 10 months in American oak. A big, soft, complex red wine in the Rhone style for current consumption.
Varietal: Grenache; Vineyard: Cold Creek and Paterson Ridge; Cases produced: 140; Alcohol 13.9%.

Other:
1995 Sweet Rebecca: Our latest creation of Sweet Rebecca is a carefully crafted blend of 61% Chardonnay, 26% Muscat Canelli, and 13% Semillon, all late harvest and botrytis-affected. At an average harvest Brix of 34, the juice was slowly barrel-fermented and bottled on July 7, 1996 with a minimum of processing. Aromas of orange, honey, pineapple and apricot.
Varietal: 61% Chardonnay, 26% Muscat Canelli, and 13% Semillon; Cases produced: 113 (375ml); TA: 0.85%, Alcohol 13.9%, RS 12%.

1993 JTW's Port: Our sixth vintage of Port, starting with the 1988 Burgess Zinfandel Port. Named after our son Joshua, this vintage is a blend of 28% Cabernet Sauvignon (Burgess Vineyard) and 72% Lemberger (Red Willow). High proof grape brandy is added midway through fermentation to preserve the natural grape sugars and the wine is allowed to soak on the skins for one week for additional color and flavor extraction. Aged 32 months in oak, it was bottled in July of 1996.
Varietal: 28% Cabernet Sauvignon, 72% Lemberger; Vineyards: Burgess Vineyard, Red Willow; Cases produced: 140; Alcohol 19%, RS 9%.

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