This elegant expression of Chardonnay was fermented in concrete and stainless tanks producing a bright and fruit forward wine. Peachy aromas greet you on the nose and hints of wet stone jump out of the glass. Enjoy this scrumptious food friendly wine in the sun with some yummy sushi.

The 2015 vintage was the warmest and earliest on record, however our cool Harvest evenings kept the natural acidity intact, so all of the lush, ripe fruit has a tight framework. Dark cherry fruit, ripe berry notes, and a long seamless mouthfeel define this wine.

Syrah might be my favorite red variety – it proudly trumpets its terroir, and also responds to any technique orchestrated by the winemaker. I chose three cool Yakima Valley vineyards that retain acidity and fresh red fruit, and treated each with Viognier co-fermentation or whole cluster additions.

This dry style of Gewürztraminer presents the celebrated spicy ginger and clove aromatics of a classic Gewürztraminer mixed with hints of rose, lychee and pink grapefruit.

A blend inspired by the wines of Austria with a distinctive Washington flair. Pinot Blanc lends delicate citrus notes, Grüner Veltliner adds crisp granny smith apple, white Riesling rounds out the palate with juicy peach. Fermented in stainless steel to showcase fresh fruit character, depth and balance.
Lacey Steffey, winemaker

Once again Cabernet from Block 99 and 9B of the Indian Wells Vineyard stood out as special wines that required their own stage. We blended them together to create a wine with bright, juicy blackberry and tasted spice flavors and a smooth, weighty palate that is versatile enough to enjoy alone or with a hearty meal.