2022 Hellcat
Tasting Notes
Our 2022 Hellcat is a full-bodied, Spanish-style blend of 64% Tempranillo and 36% Syrah, showcasing dark blue-fruit aromatics and a smooth, silky texture. Rich notes of blueberry jam and huckleberry intertwine with layers of dried boysenberry, accented by hints of black truffle and charred cedar. A plush, rounded mouthfeel reveals flavors of sweet plum and subtle black olives, evolving into deeper tones of blackberry purée, smoky, peppered meats, and a hint of wet stone. The finish is remarkably smooth and lasting, with silky tannins and perfectly integrated oak.
Vineyard Designation
100% Estate Grown
Vintage Notes
The 2022 vintage in the Yakima Valley brought some challenges. A mild winter extended into a cool spring, delaying bud break and vineyard growth. Careful management reduced cluster numbers and increased sunlight exposure, ensuring ripeness by harvest. Mid-July brought warmer temperatures, spurring rapid growth and extending the season. Thankfully, there were no fall frosts, allowing grapes additional hang time for optimal ripeness and flavor. This vintage showcases ripe flavors, vibrant fruit aromas, and balanced acidity, offering wines enjoyable now or suitable for cellaring.
Winemaking Notes
Each component of this blend was sourced from reserve tier blocks on our estate vineyard. The Tempranillo was harvested in late September and fermented in a concrete tank, while the Syrah, harvested in mid-October, fermented in small 2-ton fermenters. Both varieties had a similar extraction program, with a 3-day cold soak, then inoculated with a unique yeast strain. With these varietals, we aimed to get as much extraction as possible before 9 to 10% alcohol. Once we achieved our extraction, we took a gentler approach to not over-extract the wine. Fermented until dry on the skins, each lot was drained, gently pressed, and sent to various French oak barrels for malolactic fermentation. Once this process was complete, the wine’s lees were stirred in each barrel twice a month for three months to help create a rounder, softer mouthfeel and act as a natural fining agent. A blend of this nature naturally has a high pH and low acidity, so extra care was taken to ensure the health of the wine during aging. Each barrel was topped twice a month to ensure minimal headspace and constant chemistry check-ups were also performed. The wine was aged for 21 months exclusively in French oak barrels (45% new French oak, 30% 2-year-old French oak, and 25% neutral French oak). After barrel aging, the wine was returned to a concrete tank and aged for another month before being prepped for bottling.
* Produced in a Vegan Manner (No animal byproducts used in the production of this wine)
Food Pairing
Braised Short Ribs with Creamy Parmesan Polenta
Paella with Chorizo and Saffron
Sausage and Mushroom Risotto
Moroccan-Spiced Lamb Meatballs with Tzatziki
Manchego or Dubliner Cheese with Fig Jam
Dark Chocolate with Sea Salt and Almonds
- Varietal Composition: 64% Tempranillo, 36% Syrah
- Appellation: Yakima Valley
- Aging / Barrel Program: Aged for 18 months in French oak (35% new, 30% 2 year-old, and 35% neutral) followed by 1 month in concrete
- Cases Produced: 407
- Alcohol: 14.4%
- pH: 3.98
- Acidity: 5.1 g/L
- Ageability: Enjoy now through 2038, with optimal maturity in 2032