Sometimes you have to call it what it is. The composition of the arrowhead, shaft, and feathers work in harmony, much like the wine’s aromatics, taste and mouthfeel.
Grilled Oysters, Cheese Plate, Seared Ahi Tuna, Asian Cuisine, Figs
Stone Fruit, Melon, Apple Blossom
Whole cluster bunches were foot-tread in the picking bins to allow for skin contact of the juice. A low pressure pressing was made and the juice settled for 36 hours. Fermentation was carried out in 300L stainless steel barrels. This low-oxygen environment maintains the varietal aromas. Wines were aged on lees and settled for 8 months. The vessels were blended together for final integration prior to bottling.
Planted on the Washington side of the Gorge, the vineyard is perched at an elevation of1400 ft, just close to the edge of the precipitous drop down to the Columbia River. A sweeping Southern exposure provides ample heat from summer sun, while evenings are cooled by mountain air flowing into the Gorge. Ample snowfall in the winter and hot days in the summer, combined with the volcanic loam soils here intensify the aromatic profile of the fruit. Farming is done responsibly and in an organic way by the owner, himself.
Each of our wines is intentionally made as a single-varietal and from a single-vineyard. In crafting small-scale lots, we ensure every wine maintains its distinctive character and essential flavors of its originView our winery page