2017 Dauntless

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Tasting Notes

65% Merlot, 20% Cabernet Franc, 15% Cabernet Sauvignon
This fine Bordeaux blend presents an array of black cherry, blackberry, and toasted oak with firm tannins that carry through to a long finish.

Vineyard Designation

100% Estate Grown

Vintage Notes

To begin 2017, Eastern Washington was in the midst of a brutal winter that lingered on into early March. Our concerns of winter damage to the vines were alleviated towards the end of April when our vineyards came back to life with bud break. Bud break was a bit behind a normal Washington vintage, but not by much. Spring of 2017 was warm, and this led to rapid growth in the vineyards. The spring led into a perfect Eastern Washington summer with warm days and cool nights that we are keen on for a great growing season. Veraison happened around the first of August, and with all the last-minute adjustments to crop size we were very pleased. Wildfires were a great deal of concern for us, but as damaging as these fires were, thankfully our estate vineyard was not impacted by the excessive smoke we experienced in the state. Very similar to the 2016 vintage, we had a much cooler than average September that slowed the ripening process down quite a bit. This allowed the grapes to hang on the vines much longer to achieve optimal ripeness for flavor development and sugar content. This meant a later harvest season for us as we brought in the last of our grapes in early November.

Winemaking Notes

Our 2017 Dauntless comes from our Estate Vineyard in the Yakima Valley. We carefully select each varietal that goes into this blend from blocks that are the best suitable for each grape varietal, our goal when creating a blend of this caliber is to see a bounty of fruits, a nice touch of balanced oak and soft tannins to create a well-balanced wine. Harvested towards the end of October at optimal maturity the grapes were sent to various size fermenters, the grapes were then cold soak for 48 before being inoculated with several different strains of yeast. Our extraction was fairly aggressive at the beginning of fermentation, this allows us to extract the color and flavors we look for in our Merlot, Cab Franc’s Cabernet Sauvignons. Once alcohol levels start to increase throughout fermentation, we then take a much gentler approach to our extraction as to not overly extract tannins and harshness with our end goal being a soft and lush finish, yet still maintaining balance and structure. After fermentation, each lot was then sent to a variety of New and Neutral French Oak Barrels and inoculated for malo-lactic fermentation. After malo-lactic fermentation is completed, each barrel had its lees stirred twice a month for up to five months, this process helps build structure and roundness while enhancing the mouthfeel and also acting as a fining agent to naturally soften the wines. The final blend consisted of aging in 100% French Oak for 18 months, with 30% being new French oak and 20% 2-5-year-old French oak and 50% Neutral Oak.

Food Pairing

Beef Wellington
Turkey with all the trimmings
Beef Stroganoff with Cremini and Porcini Mushrooms
Brie or Colby

  • Varietal Composition: Bordeaux Style Blend
  • Appellation: Yakima Valley
  • Aging / Barrel Program: 18 months in 100% French Oak (30% new, 20% 2-5 year, 50% neutral)
  • Cases Produced: 869
  • Alcohol: 14.1
  • pH: 3.80
  • Acidity: 6.4
  • Ageability: Now through 2028

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