Washington State

• COMPOSITION: 100% Petit Verdot
• ALCOHOL: 13.7%
• BOTTLED: May 2018


2015 kicked off early in Spring that jump started the growing season in Eastern Washington. Couple that with the hottest Summer on record and the result was the earliest harvest start to date. Three weeks earlier than average, bud break occurred on the 20th of March and we were already enjoying consistent daily highs in the mid 70s. Like 2014 the heat built quick from there and by mid-May we saw our first day over 100 degrees. Summer was dry and hot, the hottest on record and with that harvest arrived as we picked the first of our Chardonnay on August 26. As we rolled into September the summer heat gave way to a wonderfully dry and warm fall that carried us through until harvest end on October 26th. That cooling trend allowed our reds extra hang time to develop and refine tannin structure and deepen flavor profiles.

Winemaker Comments

The origins of Petit Verdot trace to the wine growing region of Bordeaux where it is generally used as a blending grape for its firm tannins and generous acidity. In a unique terroir such as our estate vineyard, this elusive varietal can ripen to showcase a balance of tannin, fruit and acid. Pour this wine and let it breathe for a bit; with time and air in the glass it reveals its lovely dark fruit, spice and violet character wrapped in traditional Petit Verdot tannins. Light acidity leads to a clean finish. Pair with steak in a chimichurri sauce, rosemary rack of lamb, Cornish game hen with garlic and rosemary or balsamic marinated portobello mushrooms with Stilton cheese crumbles.