Worth buying by the case if you can find it (only 270 cases were produced), as this wine is underpriced relative to its quality. Blackberry fruit is accented by hints of dried spices, pepper, licorice, mineral and smoke. Picks up vanilla notes on the lush, captivating palate, then finishes long.
— W.E.
(9/1/2005)
Co-fermented with 20% Viognier, this fresh and lively Roussanne is a standout in the lineup of new releases from Whidbey Island. Mix of citrus rind, mineral, wet stone and plenty of lime.
— P.G.
(9/1/2009)
Puget Sound is the smallest and least-well-known appellation in Washington State, but among the dozen or so wineries that actually grow grapes here, Whidbey is the standout. Their Siegerrebe (a relative of Gewürztraminer) is an off-dry white wine, rich with citrus, spice, honey, pear, apricot and pine tar. The overriding impression is one of fresh-squeezed…
— P.G.
(6/1/2006)
Scents of cherry, crackers and milk chocolate lead pleasantly into a light, bright strawberry and cherry candy-flavored Sangiovese. Just a touch of spice adds life to the tannins, but it’s the balance overall that makes this a standout.
— P.G.
(6/1/2006)
Fragrant and ripe, this brightly colored cab franc mixes flavors of pomegranate, red currant, spicy cherry and red apple. Forward and nicely fruity, it leaves out the new oak and finishes clean and crisp.
— P.G.
(6/1/2006)
Here is a good value effort, smoky, chewy and dense, with strong flavors but solid Merlot varietal character. There is unusual smokiness in the wine—presumably from barrel toast—but enough ripe fruit to offset that and the substantial tannins. The spicy finish suggests American oak barrels were used.
— P.G.
(9/1/2009)
From the estate vineyard, this bone-dry white wine shows very tart citrus flavors, with a lightly bitter pear skin edge. The alcohol clocks in at just 11%; it’s almost Germanically austere, but what a match for crab cakes.
— P.G.
(6/1/2006)