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2018 Sauvignon Blanc

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Tasting Notes

The 2018 Sauvignon Blanc displays bright aromatics of papaya, grapefruit and pineapple with notes of lemongrass and hints of minerality. On the palate, the wine opens with fresh tropical fruit flavors followed by a compelling element of cashew dust and lemon zest. The wine exits the palate with a crisp, refreshing acidity and a long, clean, balanced finish.


Best of Class Gold, 2019 Tri-Cities Wine Festival
Silver, 2019 Seattle Wine Awards.
89 | 2019 Wine Spectator.

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 Sauvignon Blanc comes from our estate vineyard allowing us to create the perfect balance of flavors and acidity from vine to bottle. It was harvested early in the morning with temperatures around 43ºF, which drew more fruit notes from the grapes while being pressed. The grapes were gently pressed and cold settled for 72 hours. After cold settling, the juice was clean racked to its fermentation tank where we inoculated the juice with our favorite yeast strain for Sauvignon Blanc. The fermentation was kept cold, about 58ºF, to preserve thiols and esters, which are the beautiful aromatics and flavors in the wine. The wine was fermented dry in about 42 days due to the nature of cold fermentation. After fermentation, the lees were stirred twice per month to help build texture and roundness of the wine.

Food Pairing

Calamari with Garlic and Peas
Grilled-Vegetable Pasta with Cumin
Bucheron or Cheddar (sharp)

  • Varietal Composition: Sauvignon Blanc
  • Appellation: Yakima Valley
  • Cases Produced: 4010 cases
  • Alcohol: 12.8
  • pH: 2.52
  • Acidity: 6.6
  • Ageability: Now through 2022

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