Flavor Profile
"This refreshing white blend displays intense aromas of peach
compote with tropical and floral nuances. On the palate, flavors of
fresh apple, pear and melon are balanced by juicy acidity and ends
with a bright, vibrant finish." Keith Kenison,
Winemaker
The Vintage
The 2010 vintage was cooler than past vintages; bud break arrived
on schedule in early April, but a cool, wet spring delayed
flowering and reduced fruit set across many varieties. An
unusually cool summer produced dramatic differences in ripening
between warmer and cooler sites, with veraison extending into
September in some cooler areas. However, naturally low yields,
combined with over a month of consistently warm weather from late
September through late October, produced ripeness and flavor
development with extraordinary natural acidity.
Winemaking Process
Grapes were sourced from vineyards throughout Washington state,
including the Horse Heaven Hills, Wahluke Slope, Columbia Valley
and Yakima Valley. A number of white varieties, including
Chardonnay, Pinot Gris and Viognier, were fed directly into
pneumatic presses where the juice was quickly liberated from the
skins and seeds. After 24-48 hours of cold settling, the juice was
clean racked away from the grape solids and inoculated with yeast
to initiate temperature controlled fermentations lasting 14-20
days. Each variety fermented separately, mostly in stainless steel
to promote fresh flavors and aromatics. A small portion was
fermented in neutral barrels and aged on the lees to enhance
mouth-feel. The final blend was created just a few weeks prior to
bottling. Light fining and filtration ensure stability and
freshness.
Technical Data
- Blend: Predominantly Chardonnay, Pinot Gris & Viognier
- Total acidity: 0.67 g/100ml
- pH: 3.42
- Alcohol: 13%