Our 2017 Malbec has a mesmerizing, inky color. Aromatics of dark cassis, black licorice, dried Juniper berry and hints of boysenberry dominate the senses. The palate is remarkably smooth with secondary flavors of eucalyptus, clove, pipe tobacco, and white pepper with an elegant, lengthy 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. 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.
Our 2017 Malbec comes from our vineyard in the Yakima Valley from our Reserve tier blocks. We carefully select these blocks and crop them to lower yields to obtain more ripeness and concentrated flavors. Harvested towards the end of October at optimal maturity, the grapes were sent directly to small 2-ton fermenters and cold soaked for 72 hours before inoculating with a specific yeast strain for alcoholic fermentation. Our extraction protocol was balanced between aerated pump-overs and gentle punch downs to extract the complex flavors from our Malbec. Fermented on the skins for 16 days, the grapes were then sent to the press before being sent to exclusive French Oak barrels. The wine was aged in 50% new French oak and 50% 2-year-old French oak for 19 months.