Our winemaking techniques are “old world”. They include barrel fermentation, malolactic (secondary) fermentation, whole cluster pressing and all native yeasts. Oak treatment includes new French barrel use ranging from 22- 30%. Our barrel producers include Francois Frere, Dargaud & Jaegle, Seguin Moreau, and Quintessence.
2014 Celilo Vineyard
Quite different than our other wines. Very cool Columbia Gorge site with old vine Wente (California) clones. Crisp and Chablis like with bracing acidity. Lemon/ citrus aromas and flavors with a saline/ mineral note to the finish. “Tight” in its youth, opens nicely with decanting and cellaring. One of the most ageworthy Northwest chardonnays.
Stephen Tanzer, Vinous, 89 points
$32
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2014 “Dijon Clone”
A single plot of old vine Dijon Clone 76 grapes was sourced from the wonderful Otis Harlan Vineyard in the Yakima Valley. Distinctive Burgundian character: bold honeyed marzipan character with a vanilla overlay and firm acidity in the finish. Shows richness and depth. Fine aperitif, but mates well with most seafoods.
Stephen Tanzer, Vinous, 91 points
$32
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2014 “Nina’s Reserve” Chardonnay
A unique chardonnay, both in winemaking and flavor profile. Select barrels of our Dijon Clone chardonnay were stirred on lees, and in the barrel, for 22 months. Deep and ripe, showing most profoundly on the mid- palate and finish. Not more oaky, as the barrel time might suggest, but richer and with a silky finish. Drinks well now, but with good expectations for cellaring.
Stephen Tanzer, Vinous, 90+ points
$36
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