2011 Unoaked Chardonnay
Fermented in stainless steel tanks, the 2011 Unoaked Chardonnay is intended to express the true spirit of the variety through white fruit flavors, refreshing acidity and a complex silky texture. Fresh and crisp, with delicate flavors of Gala apple and pears. Sourced primarily from our vineyard at Canoe Ridge Estate, an ideal site for Washington Chardonnay.
LatinGrilled Sea Bass with Sauce Verde
and Black Beans with Mango
with Citrus Beurre Blanc
MediterraneanGrilled Copper River King Salmon with Greek Salad Salsa
Fresh Herbs & Feta
MediterraneanCauliflower, Pancetta, & Roasted Tomato Risotto
With Scallops & Lemon Butter
Pacific NorthwestFava Bean Patty
Classic CuisinePrawn Risotto
with Leeks, Fennel & Fresh Basil
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The 2010 Viognier has great body and exhibits fresh aromas and flavors of tropical fruit with spicy floral notes. It displays a touch of richness from aging in the Fuder for three months. The terroir of Washington State’s world-glass growing region produces Viognier that is incredibly aromatic and viscous. Rich and full on the palate, this white wine pairs well with scallops, cheese and seafood pasta.
2010 Waussie Riesling
The 2010 Waussie (Washington + Aussie) Riesling is made in a dry style, more typical of an Australian Riesling, with vibrant citrus flavors and a refined and delicate palate. The wine’s crisp acidity and elegant style also makes it very versatile with seafood. A cooler vintage allowed the 2010 Riesling to develop concentrated flavors and vibrant acidity.
2013 Cougar Vineyard Syrah
From its infancy at harvest to its maturity in the bottle, this wine from the Cougar Vineyard stood out as a shining example of everything I love about Wahluke Slope Syrah – an intricate interplay of rich fruit, subtle spiciness, smooth weighty tannins, and a long complex finish.
2014 Oak Oval Gewürztraminer
This dry style Gewürztraminer presents the celebrated spicy ginger and clove aromatics of a classic Gewürztraminer mixed with hints of rose, lychee and pink grapefruit. This wine was fermented in the Oak Oval and aged sur lie for four months adding texture and complexity.