2022 Runway Red Blend
$28.00 - Wine Club Price
Tasting Notes
Our 2022 Runway is a refined co-fermented Right Bank–style blend of 58% Merlot and 42% Cabernet Franc.This full-bodied wine opens with aromas of dark candied plum, blackberry purée, and vanilla bean, complemented by notes of salted caramel. The mid-palate reveals velvet-like tannins and layered flavors of fresh fig, smoked dates, blueberry, and subtle hints of eucalyptus. The finish shows both elegance and strength, with balanced acidity, soft tannins, and lingering notes of seared beechwood and roasted spice. Enjoy now through 2035, with optimal maturity anticipated around 2030.
Awards
2022 Vintage
91 Points, Vinous
91 Points, Paul Gregutt
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2021 Vintage
90 Points, Wine Enthusiast
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2020 Vintage
91 Points, James Suckling
88 Points, Robert Parker Wine Advocate
Vineyard Designation
100% estate grown
Vintage Notes
The 2022 vintage in Washington State presented both challenges and opportunities for grape growers and winemakers. A mild winter extended into spring, with frost events and cooler, winter-like conditions lingering through April. These temperatures delayed bud break several weeks beyond the regional norm and slowed early vineyard development. In response, careful vineyard management—including cluster thinning and canopy adjustments—was implemented to support optimal ripening. By mid-July, temperatures increased significantly, leading to near-record growth and contributing to one of the warmest autumns on record in Washington. The region also experienced minimal smoke impact from wildfires. The extended warmth of late summer and fall allowed grapes additional hang time, even though harvest began approximately three weeks later than average. With no significant fall frost events, fruit reached optimal ripeness and flavor development. Wines from the 2022 vintage show ripe fruit character, expressive aromatics, balanced acidity, and soft, integrated tannins. These wines are approachable upon release while also possessing the structure to age gracefully for years to come.
Winemaking Notes
Harvested at peak maturity in early October from Reserve-tier blocks of our Estate Vineyard, both Cabernet Franc and Merlot were handpicked simultaneously. The fruit was destemmed and sorted using optical technology before being transferred to concrete tanks for co-fermentation, a process that enhances complexity and roundness while highlighting the wine’s fruit character. After a 72-hour cold soak, the must was inoculated with two complementary yeast strains—one selected to build structure and varietal expression, and the other to enhance fruit-driven aromatics. Extraction was intentionally assertive during the early stages of fermentation, employing délestage to maximize color, aroma, and structure prior to elevated alcohol levels. As fermentation progressed and alcohol approached 9–10%, the extraction regimen shifted to a gentler approach with reduced pump-overs and punch-downs. The wine fermented on the skins for approximately 16 days before being separated through free-run and gentle pressing. It was then transferred to premium French oak barrels (66% new, 34% second- and third-fill) for 22 months of maturation. Following malolactic fermentation, lees stirring was conducted bi-monthly for three months to enhance mouthfeel and provide natural softening. A final month of maturation in concrete preceded bottling, further refining the wine’s complexity and aromatic profile.
* Produced in a Vegan Manner (No animal byproducts used in the production of this wine)
Food Pairing
Spanakopita
Herb Crusted Rack of Lamb
Beef Wellington
Manchego or Pecorino
- Varietal Composition: 58% Merlot, 42% Cabernet Franc
- Appellation: Yakima Valley
- Cases Produced: 647
- Alcohol: 14.1%
- pH: 3.85
- Acidity: 5.8 g/L
- Ageability: Now through 2035 (optimal maturity in 2030)