The grapes for our 2004 Marina Piper Pinot noir come from Cottonwood Vineyard (5%), Durant Vineyard (59%), Vista Hills Vineyard (18%) and Winter’s Hill Vineyard (18%). This wine is medium bodied and packed with flavors that develop over a long period in the glass. The grapes from all four vineyards were carefully picked and then, after being chilled to 40 degrees Fahrenheit, were gently destemmed and allowed to cold macerate for four days. Once fermented dry they were lightly pressed and the wine transferred to barrels for aging. The wine was racked a total of three times to achieve clarity, it is unfined.

516 cases produced.

This wine is sold out.

The grapes for our 2006 Kira Skye Sauvignon blanc come from the Yakima Valley of Washington. When we decided to make Sauvignon blanc we knew we wanted to make something different that would stand out for its quality. To achieve our goal of making the wine different we started by picking the fruit at flavor maturity, following the destemming we allowed the juice to remain in contact with the grape skins for eight hours in order to extract even more flavor from them. The juice was allowed to clarify and was then transferred to French oak barrels for fermentation. Each barrel was inoculated with a different strain of yeast to encourage complexity of flavor. Temperature during fermentation was kept between 14 and 18 degrees Celsius to prevent aromatic compounds from volatilizing. Kira Skye is a medium bodied Sauvignon blanc with a complex, fruity nose. Aromas of gooseberry, quince, peaches and mangoes are evident. The aromas carry through to palate and are backed up by great minerality and a balanced finish. Once fermented the wine was allowed to age on its lees in barrel for three months. 229 cases produced.

The grapes for our 2005 Raya Jade Syrah come form Crawford Vineyard. Crawford Vineyard is located just north of Prosser, Washington in the Yakima Valley. Crawford is perhaps the best Syrah vineyard in the Yakima Valley and this wine is another faithful expression of that quality. In this wine you will find aromas of black cherries, leather and pepper along with flavors like raspberry, blackberry and chocolate followed by vanilla and fresh aromatic herbs on the finish. The grapes were carefully picked and then were gently destemmed, and allowed to cold macerate for four days. After 34 days of skin contact and about 2% sugar remaining in the grapes they were lightly pressed and the wine transferred to French oak barrels (25% new) to finish fermentation. This wine aged for 14 months in barrel. It will cellar for a decade or more but is delicious now. The wine was racked a total of four times to achieve clarity and stability. It is unfined. 289 cases produced.