40% Merlot, 35% Syrah, 10% Cabernet Sauvignon, 6% Grenache, 5% Malbec, 4% Mourvèdre
This vintage displays a wide array of bramble fruit aromatics ranging from blackberry to ripe raspberry. A hint of strawberry preserves leads into an intriguing layer of exotic spice. The palate is round and displays rich secondary flavors of boysenberry and pomegranate that exits with a silky, lingering finish and a lively burst of fresh fruits.
100% estate grown
To begin 2017, Eastern Washington was in the midst of a brutal winter that lingered on into early March. Our concerns of winter damage to the vines were alleviated towards the end of April when our vineyards came back to life with bud break. Bud break was a bit behind a normal Washington vintage, but not by much. Spring of 2017 was warm, and this led to rapid growth in the vineyards. The spring led into a perfect Eastern Washington summer with warm days and cool nights that we are keen on for a great growing season. Veraison happened around the first of August, and with all the last-minute adjustments to crop size we were very pleased. Wildfires were a great deal of concern for us, but as damaging as these fires were, thankfully our estate vineyard was not impacted by the excessive smoke we experienced in the state. Very similar to the 2016 vintage, we had a much cooler than average September that slowed the ripening process down quite a bit. This allowed the grapes to hang on the vines much longer to achieve optimal ripeness for flavor development and sugar content. This meant a later harvest season for us as we brought in the last of our grapes in early November.
Each element that goes into our Bombshell blend has been carefully crafted to showcase each varietal’s fruit element. In order to maintain these fresh fruit aromatics, light extraction and proper temperature management is key. Each of these elements had only 2 pump overs per day during fermentation at a maximum temperature of 86 degrees. Each varietal was fermented dry on the skins, and once they were dry the juice was immediately drained. The skins were then sent to the press to extract any remaining juice. Press wines typically show more tannins, and for each of these varietals the press wine was not added back into the free run in order to maintain the silky texture achieved during fermentation. Each lot was aged in in French oak with 15% new French Oak and 85% neutral French Oak barrels. The addition of new French Oak helps create more structure and exotic spice, the Neutral barrels allow the wines fruit aromatics to really be the star of the show.
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||Red Blend - Bombshell
||Now through 2026