The 2017 Malbec was crafted from vineyards including Indian Wells (48%), Canoe Ridge Estate (34%) and Lawrence Vineyards (18%). This year’s Malbecs are on the pure, almost elegant side. Sublime flavors of black cherry and spice intertwine with a delicate, pure fruit finish.

One of the top 10 most planted grape varietals in the world, Grenache is an exciting varietal to work with. This 100% Grenache showcases aromas of strawberry, raspberry and spice. The silky tannins and dark fruit lend a generous roundness to the wine, leading to a soft, supple finish.

By Adding 12% Syrah to our Cinsaut fermentation, we brought it to a whole new level. We retained the bright strawberry, anise, citrus, and characteristic freshness of Cinsaut, yet added depth and softness that make the wine more versatile and smooth.

Classic Zin characters of light raspberry jam and toast, I added just a touch of Syrah to fill out the palate but still keep the wonderful Zinnyness. Enjoy!

Surrounded by a moat of hops, apples, and cherries, the vineyards of Snipes Mountain stand up amongst the rest of the landscape. Select rows from an exposed ridge were hand-picked and co-fermented with Viognier to produce a lifted, jammy wine with velvet tannins and a rich finish.

2016 marks the most complex Austral to date with 5 varieties in the blend: Syrah, Grenache, Mourvedre, Cinsaut, and Counoise. Couple this with utilization of winemaking techniques such as stem inclusion and concrete fermentation, and it’s like baklava in a bottle, there’s so many sensory layers.

Sometimes it's great just to give it your best shot with one mixed fermenter! This entire blend is a co-fermentation of one of our best Merlots (76%) and our one jammy block of Malbec (24%). The Merlot had to hang out awhile and wait for the Malbec to be perfect, but it is worth the wait. Enjoy!

Inspired by a Northern Italian wine blend, I was intrigued by their combination of Barbera and Syrah; Barbera for its high-toned cherry notes and brisk acidity and Syrah for its deep jamminess and sweet finish. Our Washington state version has this kind of wonderful point/counterpoint combination.

Instead of fortifying the grapes for a sweet wine, these are fermented to create a dry red wine. The result is an interesting duality; the Touriga Nacional, Tinto Cão and Tinta Madeira grapes bring an earthy depth to the wine while the Souzão layers acidity with bright fruit on top.

This wine highlights the broad range of wine that can be made with Syrah. These Syrah (90%) grapes were co-fermented with Viognier (10%) in the style of Côte-Rôtie in Northern Rhône region of France. The Viognier brings a delicate character to the Syrah and together they create a wine with notes of orange blossom, raspberry brambles and red currants.

Using the yeast naturally occurring on the grapes in the vineyard allows this wine to show the complexity and depth that slower and more diverse fermentations can yield. Bright berry notes jump out but give way to cucumber and herbs.

The techniques used to create this Syrah added layers of flavor and texture to the iconic profile of Cold Creek Estate Vineyard and created a wine that will evolve in your glass and your cellar.

Like an annual rendition of a classic ballet, each vintage brings new stars to the stage while filling in the corps with a mosaic of up-and-comers and vetted performers.
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In France, Counoise is one of the 13 allowed but lesser known Rhône Valley varietals. Larger, yet dark berries yield a light, balanced wine that has nice acidity, bright pepper notes and a lively, fruity finish. It is commonly blended in Châteauneuf du Pape, but is a fun yet interesting wine all on its own! Enjoy!