This Year's Featured Wines

Adams Bench Reckoning will be paired with Chef Kaspar Donier's (Kaspars Special Events and Catering) poached red snapper with exotic mushroom sauce.

We experienced an unusually cool spring in 2008 which translated into a late bloom and harvest, as most of the grapes came in about 7 to 10 days later than usual. The Gewurztraminer benefited, as it is an early to midseason grape, and the slow ripening during the cool days of mid autumn made for optimal conditions. The 2008 Columbia Valley Gewurztraminer is primarily a blend from two hallmark Columbia vineyards – Red Willow and Phil Church. The grapes were fermented at cool temperatures in stainless steel tanks to maximize the fruit’s freshness. It has a light straw color with delicate aromas of spice and lychee flavors with hints of cinnamon and flowers gives way to a good balance between sweetness and acidity on the palate.

Columbia Winery's Gewurtztraminer will be paired with Chef Steve Whippo's sweet and savory Napoleans.

Imagine a cool, crisp winter night. Fresh snow is on the ground and the grapes are frozen on the vines. That’s when these grapes are harvested. Pressed while still frozen, the grapes grudgingly yield a rich, concentrated juice that is fermented both in-tank and in new barrels. Our Covey Run Semillon Ice wine shows intense aromas of ripe mango and pineapple, with floral notes of honeysuckle, and honey. These aromas are balanced with zippy acid (think lemon vanilla cream sandwich cookies) and a long, lingering finish. While this wine is a complete dessert in itself; it also lends itself to pairing with other desserts, preferably those less sweet than the wine. Try crème brulee, bread pudding with apricots, cream-based pastries or fresh fruit. Also enjoy this wine with a sampling of rich, creamy chesses such as Roquefort or Stilton.

Covey Run's Semillon Ice Winec will be paired with Chef James Gibson's (Salty's on Alki) "Cupcakes Galore!"

60% Merlot, 26% Cabernet Sauvignon, 9% Malbec, 4% Cabernet Franc and 1% Petit Verdot

Davenport Cellars' R.H.D. red blend will be paired with Chef Philippe Thomelin's (Olivar) flamenquin, a stuffed pork loin with Serrano hame and Manchego cheese.

85% Sauvignon Blanc, 15% Semillon

Davenport Cellars' Snowflake will be paired with Chef Dan Ratigan's (The Fireside at The Resort at Port Ludlow) wild white shrimp Provencal with heirloom tomatoes, garden herbs, white wine and lemon.

This vintage of Chaleur Estate Blanc features grapefruit, gooseberry, orange blossom, and a bit of straw on the nose, with hints of grilled brioche and toasted almonds brought in by the barrel fermentation. Spring citrus notes of ruby grapefruit and gooseberry lead the rich and unctuous palate, supported by Sémillon-inpired notes of honey and fig. The finish echoes on with honey, crème brulée, and grilled nuts, along with subtle tropical fruits.

DeLille Cellar's Chaleur Estate Blanc will be paired with Chef Robert Spaulding's (Elliott's Oyster House) black cod with wild mushrooms and Brussels sprouts.

DiStefano's Sauvigon Blanc will be paired with Chef Jeff Maxfield's (Space Needle) raxor clam fritters with Phocus Farms saffron and herbed remoulade.

In 2008, the fruit ripened slowly in the cooler temperatures of that summer and fall, and by mid-October the grapes achieved an amazing level of complexity and concentration of flavor without overblown sugar ripeness. Vineyards in both the Willamette and Rogue valleys were harvested October 18th-31st and with each passing day it became apparent that 2008 might be Firesteed’s finest white wine vintage to date. Brimming with the same intense Riesling varietal character of the grapes at harvest, the wine is overflowing with aromas of Mandarin orange, Honeysuckle, lemon zest and melon. Each sip is light and refreshing with increasing weight and texture that is quickly balanced by the wine’s focused, vibrant acidity and modest alcohol. With time, like eyes adjusting to a dark night sky, the wine’s elusive mineral quality slowly reveals itself and the potential for added complexity over time.

Firesteed's Oregon Riesling will be paired with Chef Eric Banh's (Monsoon) razor clams (or geoduck) with sugar snap peas.

Oregon’s tremendous 2006 vintage began with beautiful weather at flowering, allowing grapevines to set a normal-sized crop for the first time in several years. The near-perfect conditions all through the growing season led to a smooth harvest in September and October. Select lots of prime Willamette Valley Pinot Noir grapes were chosen to be fermented in small vessels with a high percentage of berries remaining whole. After fermentation the young wine was gently pressed into new, one, two and three-year old French oak barrels for 12 months of aging. The top-quality barrels were then selected and blended together for this cuvee. This wine is packed with aromas of fresh, wild blueberries, cinnamon and marionberries. The layered flavor profile includes blackberries, clove, orange zest and boysenberries. On the finish, the wine is complex, pleasing and delicious…the quintessential qualities of a fine Willamette Valley Pinot Noir.

Firesteed Wines' Willamette Valley Pinot Noir will be paired with Chef Russell Lowell's salmon with pan jus.

Gilbert Cellars' unoaked estate Chardonnay will be paired with Chef Jeremy McLachlan's (Salty's on Alki) sushi, nigiri, sashimi.

Hightower's Semillon/Sauvignon Blanc blend will be paired with Chef Nick Musser's (icon Grill) Szechuan peppercorn seared sea scallop with fresh papaya and sake butter sauce.

The fruit was hand picked and sorted prior to being whole cluster pressed. The juice was chilled for several days then racked off its lees and fermented at 54 degrees Fahrenheit in a stainless steel tank. By tank fermenting, at cool temperatures, we were able to preserve the natural fruit flavors of the Pinot Gris grape. The tiny rusty-red colored berries yielded a crisp clear liquid that was transformed into a dry aromatic gem. Hopefully, you will find the resulting wine clean, crisp and refreshing. The color of the wine is almost clear; there is just a hint of greenish-yellow to it. The aromas are clean and crisp with overtones of citrus, nectarine, Asian pear, honeysuckle, mandarin orange, dried hay, perfume, Meyer lemon, dried guava and the characteristic minerality of Kestrel Vineyards. The flavors echo the aromas. The wine is light bodied, crisp and clean, with bright fruit and crisp acidity.

Kestrel's Pinot Gris will be paired with Chef Thomas Small's (Armondo's) late summer caprese.

In 2008 we experienced a hard freeze between Christmas and New Years. It was our golden opportunity to produce Ice Wine. We closed the winery down and while the Northwest was hunkered down under a bitter cold front we picked frozen grapes for two days with a high of 9°F. This sweet nectar is vibrant and bursting with clean ripe fruit flavors such as mandarin orange, lychee, baked peaches, apricots preserves, clover honey, dried pineapple, golden raisins, orange blossoms and honeysuckle. On the palate the wine is full bodied and balanced, the finish lingers for minutes. You will wonder how anything could be so deliciously decadent. This wine would be ideally served with fresh fruits, fruit desserts, select cheeses, or on it’s own as dessert.

Kestrel's Semillon Ice wine will be paired with Chef Dylan Giordan's (Serafina/Cicchetti) Moscato Zabiglione with fresh fruit.

Chardonnay grapes from our estate Sunnyside Vineyard, one of Mike Hogue’s first plantings, supply half the grapes in the blend. Sunnyside Vineyard sits at 1,100 feet and is our most Western vineyard up the long Yakima Valley. Its sandy loam soil and south facing slope has produced reserve Chardonnay on a perennial basis. The remainder of the blend comes from growers that the family has worked with for decades. A complex Chardonnay, the 2009 suggests poached pear, crème brûlée, toast and caramel over Bosc pear and pineapple. Fresh and full bodied on the palate, the crisp fruit core is layered with baked complexities and has a long balanced finish.

Mercer Estates' Chardonnay will be paired with Chef Perry Mascitti's (Tulalip Resort Casino) Dungeness crab and brie autumn squash blossom, red curry sauce.

Fruit was sourced from our own Brooks Vineyard. The estate vineyard is located in the cooler Yakima Valley appellation which gives this early ripening variety more time on the vine to develop ripe fruit flavors while maintaining good acidity and lower alcohol. Our 2009 vintage yields fresh melon and peach aromas and flavors enhanced by herb and orange peel components, a rich mouth-feel and great acidity. This fruit driven wine was made in the vineyard with grapes picked as they moved from slightly under-ripe to ripe; much like picking a peach as it transforms from delicate peach flavors to riper, richer, more complex flavors. The result is a sophisticated, refreshing, mouth-watering Northwest version of the Alsatian classic; a consistent summer-time pleaser by itself that is nicely paired with seafood, poultry and Cajun cuisine throughout the year.

Mercer Estates' Pinot Gris will be paired with Chef Gabe Cabrera's (Salty's at Redondo Beach) poke salad.

2008 was a strange season. It was a very cold spring resulting in late blooms. This pushed out the pick dates for some varietals. The cool season kept the volatiles intact and heightened acidity levels resulting in a delicate style. O Wines Chardonnay has lively, ripe, zesty fruit flavors that make it an ideal accompaniment to a wide range of food. It is crisp, rich, soft and complex with lemon cream and Graham cracker pie crust on the finish. This fine wine was fermented primarily in stainless steel in order to preserve fresh fruit aromatics. Oak aging for a portion added toast, spice and a bit of vanilla.

O Wines' Chardonnay will be paired with Chef Alvin Binuya's (Ponti Seafood Grill) lobster lumpia.

The 2007 “Red Label” Barbera displays traditional Barbera aromas of cherry, raspberry and plum. On the palate the wine has soft tannins that we normally see in Barbera, with a smooth core of red fruit flavors. Crisp acidity is Barbara’s signature trait which makes this wine so mouthwatering. A finish that lingers, with flavors of plum and cassis, balances the wine.

Renwood's Barbera will be paired with Chef Josh Henderson's and Chef Brian O'Connor's (Skillet Diner) variations of poutine.

The 2007 Viognier displays aromas of kiwi fruit, guava and pumello. On the palate, the wine is crisp, with a medium texture and flavors of Granny Smith apples, yellow grapefruit and pineapple. A crisp finish makes this wine very food friendly and the lingering tartness helps balance the wine. While primarily from the Lodi Appellation and the Mohr-Fry Ranch, a small amount of Sierra Foothill Semillon wine was included in the final blend. It has an attractive pale green color and is great with food on its own. The wine is again packaged in the traditional Rhone bottle; wider with a gently sloped shoulder.

Renwood's Lodi Viongier will be paired with Chef Wayne Johnson's (Andaluca) seared scallop salad.

The 2008 Syrah has classic aromas of berry jam and truffle. On the palate, the wine has medium tannins, a refreshing acidity and a long finish. The fruit flavors dominate and the oak character is subdued. This is a nice example of Syrah and especially one grown in the Sierra Foothills.

Renwood's Syrah will be paired with Chef Jim Drohman's (Le Pichet/Café Presse) Washington state natural beef tartare served with Walla Walla onion and sweet pepper confit and butter-fried baguette slices.

Sparkman Cellars' Lumiere will be paired with Chef Peter Levine's (Waterfront Seafood Grill) poached halibut with potato salad and salsa verde.