Asian/IndianGinger and Fermented Black Bean Stir Fry
with Top Round
MediterraneanMerlot & Beet Risotto
with Goat Cheese
Pacific NorthwestPepper-Crusted Salmon with Tomato-Basil Beurre Blanc
Roasted Pepper, Fennel & Red Lentil Ragout
Pacific NorthwestHerb-Rubbed Grilled Pork Tenderloin with Grilled Plums
& Sweet Walla Walla Onion Salsa
Classic CuisineGrilled Flatiron Steak
with Chateau Cabernet Sauvignon Pan Sauce
Classic CuisineChateau “Chop” Salad
with Apple Cider Vinaigrette
We Also Recommend
2008 Limited Release Mourvèdre
This is a round and elegant red wine that exhibits flavors and aromas of Herbes de Provence with white pepper spice and a touch of Syrah for additional layers. There is an underlying meat and earthiness that is beautifully complex all on its own, with an interesting juxtaposition of very soft tannins. The 2008 Mourvèdre is sourced from Washington’s Yakima Valley and Wahluke Slope AVAs.
2008 Limited Release Stone Tree Vineyard Syrah
Our Stone Tree Syrah is what I like to call ‘Syrah in the raw’. Made with 100% Syrah fruit from the Wahluke Slope, this is a rich, powerful wine with an earthy nose and big fruit flavors. With a slightly higher elevation and a beautiful, southern slope, this site gives Syrah of depth, breed, and amazing peppery complexity. A “perfect” ripening season with full crop yields, and restrained sugar levels led to out- standing wines from Washington State in 2008. Enjoy this full-bodied wine with pepper-crusted steak.
2014 Limited Release Austral White Wine
This rhone-style blend of Marsanne (60%) and Rousanne (30%), delivers richness and structure showing stone fruit and ripe melon flavors. A touch of Viognier (10%) provides layers of peach and minerality. All wines were barrel fermented and aged for five months in neutral oak.
2014 Limited Release Extended Aging Chardonnay
Last year, while tasting through our best Chardonnay lots, we thought some would benefit from extended time in barrel. So we left ‘em to see what would happen, and we were right! We used 100% new French oak and the extended time in barrel gave the wine more complexity and great oak integration.