A singular Sauv Blanc coming from a Field Blend of 8 clones of the grape. Inspired by Sancerre, but reflecting the unique terroir at Red Willow vineyard. Neutral French oak barrel fermented. More lemon than grapefruit. Crisp, medium-bodied and textured by the skin contact and barrel fermentation. We've been working with the vineyard since 2011 and the 2023 is one of our best vintages. Delicious. Pairing suggestion: Asparugus soup, oysters, salads.
White wine from Cabernet Franc. Whole-cluster cabernet franc given a brief period of skin-contact and pressed into tank for fermentation on indigenous yeast. Medium acidity with flavors of pear and thyme. Reminiscent of the 2021 vintage.
Estate-grown, Certified Organic, dry-farmed and own-rooted grapes. This is our pride and joy, and where we spend a lot of time working during the growing season. Fermented in neutral French oak barrels, with a few hours of skin contact, it has a little more heft and complexity than the more citrusy 2022 vintage. Pair with turkey, roasted Brussels sprouts, and Basil Pesto.
Grower-champagne-level Pet Nat with incredible acidity, flavor and minerality. A food-pairing delight. This sparkling wine made with Côt (aka Malbec) grapes from the same vineyard as our Dineen Côt red wine. It's made using an ancient process called Méthode Ancestral, where juice is whole-cluster pressed with brief skin-contact, and bottled just before primary fermentation is finished. Fermentation finishes in bottle, producing natural CO2. After 12 months the wine is disgorged to remove yeast sediment. 100% naturally made, no yeast or SO2 added, unfined, and unfiltered.
This is our second vintage of Chardonnay from Oak Ridge vineyard (dry-farmed and Certified Organic) which sits at 1,400' elevation in the Columbia Gorge. This vintage was fermented entirely in neutral French oak barrels and shows vibrant lemon and a stony minerality. Medium bodied and Chablis-like.
Estate-grown, Certified Organic, dry-farmed and own-rooted grapes. Wonderful and complex flavors coming from mixed skin-contact and whole-cluster pressed portions, along with zippy lime-zest-like acidity. 100% natural fermentation and unfiltered. Pair with Basil Pesto and Pasta, Brussels Sprouts or halibut with lemon.
