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2018 Hellcat

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Tasting Notes

This well-balanced blend of Tempranillo and Syrah showcases bright aromatics of fresh marionberries and tart blueberries with a hint of red currant and fresh fig. Secondary flavors of black truffles and roasted herbs linger on the palate with lush, silky smooth tannins on the finish.


90 Points by Owen Bargreen, Certified Sommelier, Formerly the Senior Editor at the International Wine Report

Vineyard Designation

100% Estate Grown

Vintage Notes

The 2018 Vintage was a classic Washington State Vintage with a mild winter and very hot summer. The winter leading to Spring was mild and temperatures in March/April were slightly above average leading to our Estate’s Vineyard bud break in middle April. A warm Spring provided perfect growth for the grapevines. Our meticulous farming practices allowed us to manage vigorous growth throughout the growing season so the plants reached our crop size yield goals for each block. A very hot summer with cool nights during 2018 advanced the ripeness and growth in the vineyards that we haven’t seen in the last few years providing for an optimal vintage. The hot summer allowed grapes to reach optimal maturity and ripeness levels far exceeding anything we saw in 2017 and 2016. White grape varietals saw a lot more sun exposure creating bountiful aromatics with balanced acidity. The red grape varietals made wines that are lush with dark fruit aromas and silky tannins. The 2018 Vintage will be one to enjoy for many years to come.

Winemaking Notes

Each element of our 2018 Hellcat from our Estate Vineyard is sourced from our Reserve designated blocks. Each lot was fermented in small 2-ton fermenters, our extraction for our Tempranillo was gentle with only punch-downs 2-3 times per day. The Syrah portion received more frequent punch-downs and pump-overs for optimal extraction. The wines were then aged exclusively in French oak with 30% being new French oak, 20% 2-year-old French Oak and 50% neutral oak, this allows for complex layers that showcase the beautiful fruit notes from the wine. For the 1st 3 months of aging, the lees were gently stirred in each barrel to help create roundness and balance of the wines. Aged for approximately 19 months, the wine was gently racked from barrels to a concrete tank for two weeks before being prepared for bottling.

Food Pairing

Cajun Filet Mignon
Roast Leg of Lamb with Rosemary
Jambalaya Pasta
Manchego or Dubliner

  • Varietal Composition: 68% Tempranillo, 32% Syrah
  • Appellation: Yakima Valley
  • Aging / Barrel Program: 19 months in 100% French Oak (28% new, 20% 2-year, 52% neutral oak)
  • Cases Produced: 418
  • Alcohol: 13.9
  • pH: 3.99
  • Acidity: 5.2
  • Ageability: Drink Now through 2030

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