Walla Walla Valley
Dugger Creek, Andrews and Watermill Vineyards
Small open top stainless steel fermenters. The cap was gently punched down by hand three times per day. The wine was left of the skins for seven to ten days and then pressed and transferred to barrel to finish fermentation.
15 months in neutral French oak barrels and puncheons
Grenache plays a significant role in this Southern Rhône-inspired beauty. Twenty percent of the Grenache was fermented whole cluster, providing more complexity and depth in the aromatics, flavor, and textural profiles. The wine yields aromas and flavors of wild berry fruit, cherry, rosemary, leather, iron, charcuterie, and black pepper. The supple, smooth tannins lead to a savory, lingering finish. Pairs well with smoked ribs, venison stew, cassoulet, braised lamb shanks, or a mushroom and swiss smash burger. Enjoy!