Our 2018 Tempranillo is a shining example of how well varietals from around the world excel in Washington State. The aromatics display an abundance of blue fruits with complex aromas of savory spice and tea leaves. Secondary flavors of blackberry, cherry, and sea salted caramel. A smooth palate with very little acidity that lingers with a touch of toasted oak.
100% Estate Grown
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. An extremely 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.
Hand-harvested from our Estate Vineyard from Reserve Tier Grapes at optimal ripeness, our Tempranillo was 100% destemmed grapes but not crushed. After a 72-hour cold soak, the wine was warmed up and inoculated with three different yeast strains, one yeast strain for fruit aromas, one for complexity, and the other to make sure we go dry. When working with a high pH wine, the fermentation can struggle towards the end, and adding this yeast gives us a form of insurance that the fermentation will go dry on the skins. Each yeast has also been carefully selected to ensure they won’t compete with the other yeasts, a very important element in making a reserve tier wine such as this. A mix of extraction methods was used in order to create a wine of balance and one that showcases the unique traits of the Tempranillo grape. These methods included a gentle punch down in the morning, then a gentle pump over in the evening to incorporate more oxygen into the fermentation. Fermented dry on the skins lasting about 19 days with temperatures closely monitored as to not exceed 86 degrees. After fermentation was complete the grapes were sent to the press for a gentle pressing, then sent directly to French Oak barrels. This wine was aged in 10% New French Oak and 5% 2-year old French Oak and 85% Neutral French oak. The mix of new, newer and neutral French oak creates the perfect balance for this wine, allowing the exotic aromatics to be the star of the show while creating layers of creaminess and complexity with just a touch of new French Oak.
- Varietal Composition: 100% Tempranillo
- Appellation: Yakima Valley
- Aging / Barrel Program: 19 months in 100% French Oak
- Cases Produced: 147 cases
- Alcohol: 14.1
- pH: 5.4
- Acidity: 3.99
- Ageability: Now through 2028