Gorgeous aromas of black currant, cassis, and raspberry jam with intriguing layers of roasted sage and cocoa. The palate is robust with flavors of dried cranberry, smoked fig, dark espresso, and a hint of savory spice that finishes with smooth, silky tannins.
100% Estate Grown
The 2019 vintage started off with a very mild winter, then out of nowhere, we saw record snow accumulations in late February that lasted until early March. Thankfully, this did not affect buds on the dormant grapes, but it did delay bud break by approximately 2 weeks, which had some residual affects on the overall ripening process. We did see a decent amount of heat accumulation, but the 2019 vintage will go down as a cooler vintage for Washington State. Our typically amazing Octobers was very trying for us with not just one but two freezing periods that made our winemaking decisions ever more challenging. The first frost we saw we were happy with the results thinking we have escaped a terrible outcome in the vineyards, and then 9 days later we were hit very hard and we saw considerable frost damage to all our grapes. As we are seasoned winemakers, we took this challenge head on and decided to purchase brand new state-of-the-art equipment including an optical sorter that would eject bad and damaged grapes before any of these grapes went into a fermenter or press. The new equipment worked as amazing for us and the results in the wines are more than pleasing for us as well. Challenging vintages like 2019 really let you know as a winemaker what you are made of, and we at Airfield Estates not only took this challenge head on, but we excelled and the wines we produced from this vintage are going to be more consumer-friendly with higher acidity and lower alcohols but the fruit aspect is exceptional.
Our goal when creating this wine was to see a bounty of fruit flavors and aromas, a nice touch of well-integrated 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 soaked for 48 before being inoculated with several different strains of yeast. Our extraction approach was to be aggressive at the beginning of fermentation, which allowed us to extract the color and flavors we look for in each of these varietals. Once alcohol levels start to increase, we then took a more gentle approach to avoid harsh tannins and achieve our end goal of a soft, lush finish while 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 four months, this process helps build structure and roundness while enhancing the mouthfeel and acting as a fining agent to naturally soften the wine. The final blend consisted of aging in 100% French oak for 18 months, with 27% being new French oak, 30% 1 to 3 year old French oak, and 43% neutral oak.
Note: This was made in a Vegan manner meaning no animal byproducts were used in the production of this wine.
Grilled Flat Iron Steak with Blue Cheese Butter
Spiced Venison with Wild Mushroom and Truffle Sauce
Gouda or Comte
- Varietal Composition: 40% Merlot, 36% Cabernet Sauvignon, 15% Syrah, 5% Malbec, 2% Cab Franc, 2% Sangiovese
- Appellation: Yakima Valley
- Cases Produced: 1,450
- Alcohol: 14.2%
- pH: 3.76
- Acidity: 6.0