Tangy red fruits mix with berries and unusual hints of banana and coconut in this 100% varietal Mourvèdre. The tannins are light and proportionate. This is a very good depiction of both the grape and vintage.
— P.G.
(7/1/2012)
Dusty and detailed, this pure Viognier incorporates notes of lemon-pepper; tart, fresh lemon pulp and rind; plus a hint of curry powder. This should make an interesting accompaniment to raw clams or oysters.
— P.G.
(4/1/2013)
This small planting at Celilo can stand as the textbook example of what Washington Pinot Noir should be: elegant, refined, aromatic, svelte and graceful. It’s definitely a feminine wine, in all the best senses of the word. Though light, it’s not thin or wimpy. The tart red fruits lead into streaks of earth and metal in the finish, which has surprising length and grip.
— P.G.
(10/1/2008)
The blend is 44% Cinsault 30% Grenache, 17% Mourvèdre and 9% Counoise; done as saignée, in stainless steel with no malolactic fermentation. Fresh and pretty, with tangy strawberry and rhubarb fruit, great acidity, zest, and spice.
— P.G.
(9/1/2009)
This is a penetrating, ripe style. It’s a nice effort with this difficult grape, big but not blowsy, with nuances of orange peel, citrus, apricot and honeysuckle.
— P.G.
(9/1/2004)
It’s 100% Viognier, a light blush/tawny color, and all neutral barrel fermented. Winemaker James Mantone calls Viognier “the white Pinot Noir” due to the difficulty of making it well, without bitterness or what he terms “muskiness.” This is round and fruity, with scents of fig and peach and apricot, and the flavors follow. It sets a consistent note that it holds…
— P.G.
(3/1/2007)
This is a pretty, pale purple/rose; bright, peppery and rather delicate. It shows excellent floral aspects, like a good Beaujolais - it’s somewhere between Pinot Noir and Gamay, with big fat grapes and heavy clusters that somehow produce a real finesse wine. The acids keep it lively, the peppery notes add a lot of spice and the floral qualities turn the tart…
— P.G.
(5/1/2008)
Loaded with ripe peaches and apricots, honey and jasmine, this was picked at 42 brix and is technically an ice wine though not labeled such. It’s just this side of syrupy, but quite luscious and silky smooth.
— P.G.
(5/1/2008)