73% Stainless 27% French Oak (25% New 75% Neutral)
This vintage displays vivid aromatics of fresh bananas and ripe pears followed by honeysuckle and layers of crushed roasted almonds with a hint of wet stone. The palate is generous with balanced acidity and flavors of white peach and jasmine. The wine finishes off with subtle layers of sweet barrel spice and a balanced finish with a burst of freshness and a smooth finish.
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, our vineyard team was quick to manage excessive growth, so our vines met our winemaking goals. The spring led into a perfect Eastern Washington Summer with warm days and cool nights that we are keen to 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 about what we would see in 2017. Wildfires were of a great deal of concern for us, as damaging as these fires were, our Estate vineyard was not impacted by the excessive smoke we saw in the state creating a huge sigh of relief from the vineyard and winemaking teams. Very similar to the 2016 vintage, we saw a much cooler than average September that slowed the ripening process down quite a bit. This allowed the grapes to hang on their vines much longer allowing them to achieve optimal ripeness for flavors and sugar content. This did mean a later season for us as we brought in the last of our grapes in early November. Overall, we are pleased that we were not affected by all the smoke and are more than pleased with all the extra efforts and arduous work our vineyard team accomplished in making our fruit of exceptional quality which in turn created wonderful wines.
Our 2017 Viognier is 100% Estate grown and was harvested at optimal maturity in early October. Hand harvested, then sent directly to the press as whole clusters for a gentle pressing. The juice was cold settled for 72 hours; after cold settling a portion was sent to stainless steel tanks and the rest to French Oak barrels. Both lots were fermented cool with max temperatures in the 60-degree range allows the wines fruit to be the star of the show. After fermentation, the barrel portion was inoculated for Malo-Lactic fermentation and was closely monitored and only allowed to undergo about 15% Malo-Lactic to preserve the fruit aromatics of the wine and still have a perfect balance of acidity. After fermentations were completed both the barrels and tanks had their lees stirred twice a month for 2 months to help build texture and naturally soften the wine. This wine was then stabilized and prepared for bottling, this wine was produced in a vegan manner as well meaning no animal byproducts were used in the production of this wine.
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