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2018 Dauntless

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Tasting Notes

61% Merlot, 22% Cabernet Franc, 17% 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

The 2018 vintage was characteristic of Washington State with a mild winter and very hot summer. Temperatures in March and April were slightly above average, leading to bud break mid-April. A warm spring provided perfect growing conditions for the vines. Our meticulous viticultural practices allowed us to manage vigorous growth throughout the season so the plants reached optimal crop yield goals for each block. The hot summer allowed grapes to reach full maturity and ripeness levels far exceeding anything we saw in 2017 or 2016. White grape varietals received significant sun exposure creating bountiful aromatics with balanced acidity. The red grape varietals made wines that are luxurious with dark fruit aromas and silky tannins. The 2018 vintage will be one to enjoy for many years to come.

Winemaking Notes

Our 2018 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 malolactic 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: 738
  • Alcohol: 14
  • pH: 3.79
  • Acidity: 6.1
  • Ageability: Now through 2029

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