Fly-in to Airfield Estates new tasting room in Woodinville!!! Passport to Woodinville is an annual event held each Spring that provides a great opportunity to taste new releases, meet the winemakers, and enjoy a wide range of Washington wines. The video clip above is a quick glimpse at the recent 2010 Passport Weekend.
Due to popular demand, Airfield Estates Winery decided to host its 2nd Mardi Gras Winemaker’s Dinner. It was an evening of delicious foods and phenomenal wines.
On the MENU was.. • Deep-Fried Okra & BBQ Alligator paired with the ’08 Thunderbolt • Louisiana Sunburst Salad paired with the ’08 Unoaked Chardonnay • Shrimp Jambalaya paired with the ’08 Dolcetto • Dungeness Crab Pot paired with the ’08 Spitfire • King Cakes paired with the ’08 Late Harvest Riesling
Today was the first day of reds for harvest 2009 here at Airfield Estates. With Dolcetto and Tempranillo paving the way. These two varietals are demonstrating amazing flavors and we have high high hopes for the wines that they will produce. Listen below as Marcus provides a recap of the day and stay tuned for more fruit hitting the crush pad!
Learn to make delicious Grilled Pineapple Mojitos! They can serve as a delicious appetizer or refreshing dessert. This was the first course at Airfield Estates 2009 Grilled Food & Wine Seminar.
GRILLED PINEAPPLE MOJITOS
(Serves 8 people)
• 1 Fresh Pineapple (cut in long wedges)
• 1/4 cup Sugar
• 1 Lime (Zest)
• 8 Mint Leaves (cut in small pieces)
• ½ cup Pinot Gris
Pre-heat barbecue and mix the sugar, lime zest, and mint in a small plate or bowl for dipping. Lay the pineapple flat side down, grill for 5-6 minutes on one side. Pull pineapple off grill and cut in to pieces. Dip the pineapple in the Pinot Gris, then dip in sugar mixture. Great for a nice hot day.
The recipe is complements of Chef Roger Hazzard from Bon Vino’s Bistro in Sunnyside, WA.
Thanks to all of you who participated in Airfield Estates 2nd Annual Grape Stomp festivities! This year we stomped a total of 5 tons of grapes- 4 tons of Syrah and 1 ton of Grenache. The day was beautiful as the sun shone bright through the crisp air. The festivities included delicious treats from Diane’s Market Kitchen, Apres Vin, Chukar Cherries, and musical accompaniment by seasoned musician Clarence Werdon. Winemaker Marcus Miller also led several Winemaker 101 sessions to aspiring novice vintners. Watch our video below to see clips from the days events.
Foot-Stomped 2008 Syrah will be available in April 2009. This year’s blend will consist of 80% Syrah, 20% Grenache. Early sales for the 2008 blend will be available soon through our online store.
After a long couple of weeks pulling many late nights, Airfield Estates is back and ready to share the latest harvest happenings. Despite this years harvest being a bit later than last, Washington Association of Wine Grape Growers expects a record yield. This forecast appears no different for Airfield Estates, as things have shifted into high gear.
With all of the whites in except Riesling and Marsanne, the focus has shifted to the reds. Merlot hit the cellar today, proving to be as consistent as ever. Merlot is a Bordeaux variety. It is one of the most heavily planted varieties in the state of WA. Airfield’s block, planted in 1996, consistently produces top quality fruit offering flavors of currant, blackberry, and plum, with notes of clove and peppercorn. Winemaker Marcus Miller believes this years crop may just be the best yet. Listen below as Marcus discusses today’s events
Though a late harvest can raise nerves as season’s changes become a greater risk factor, there is tremendous potential as well as the fruit obtains better acidity and bolder color. Stay tuned for more harvest news and updates as the early mornings and late nights continue on here at Airfield Estates.
Anticipating and preparing for Mother Nature led Winemaker Marcus Miller and Grape Grower Mike Miller to the decision of harvesting and crushing Roussanne and Semillon varieties at Airfield Estates on Oct. 2nd, 2008.
Roussanne is a Rhone style, late ripening variety which is often blended with Marsanne. The Roussanne variety can be temperamental at worst and outstanding at best. Great care and attention must be given to this variety both on the vine and during the Winemaking process. At its peak performance Roussanne adds aromatics, elegance and acidity with the potential to age and further develop in the bottle. This year Airfield Estates may blend the Roussanne harvest with Marsanne and Viognier.
Semillon is a thin-skinned grape often blended with Sauvignon Blanc. Both varieties originated in Bordeaux. Sauvignon acidity is often used to coax fuller flavors to life from the Semillon. Though often blended for added balance, this years Semillon juice is tasting so good it may just find itself bottled alone as a single varietal.
Listen below as Winemaker and Grape Grower elaborate on the day:
Stay tuned, we’ll keep you posted as the harvest continues to come off the vine. Next week may bring news of Pinot Gris, Merlot, and possibly Chardonnay.
