Debates rage about Chardonnay: oaky vs. all stainless steel…with this wine I give you a Chardonnay with balance. Fermentation in mostly neutral oak barrels preserves the fresh fruit aromas and develops a round silky texture. A tiny percentage of new oak barrels add a touch of vanilla and spice while respecting the smooth finish. This is a great sipping wine for relaxing after work and pairs well with creamy soups, seafood, creamy pastas, and rich cheese and meat platters.

Aromas of dried cherries and vanilla are followed by flavors of marionberry with a smooth dense texture. Harvesting grapes from four different vineyards for this blend creates a layered, nuanced effect. Each vineyard brings a different strength, Cab from Fraser has great mid-palate texture, Cab from Williamson lends the strong finish, Merlot from Skyline lifts the fruit aromas, and Merlot from Eckerts lends the ripe raspberries flavors. A blend of oak types continues the theme of nuances, with French oak barrels contributing the dense texture and American oak barrels adding sweetness and spice to the aromas. I recommend sipping a glass before dinner then another with dinner to appreciate how the flavors evolve through the night.

Last year we celebrated as this wine captured the gold medal for Best Rosé of the Northwest at the Northwest Wine Summit.

This year we bring you another wonderful Dry Rosé of Syrah that we are sure will win you over. You'll experience beautiful fruit flavors and aromas of strawberry and watermelon, while a touch of carbonation left from the fermentation leaves you refreshed on those hot summer days.

This is a surprisingly versatile wine for food pairings; it’s great with light meat and pasta dishes where you might choose a light red, or match it with salmon, (or our favorite sushi!), or smoky barbeque dishes. Salads are a good match too.

Go Pink!

Inside each glass we find intense blackberries and hints of espresso with an unbelievably silky finish.

We continue to work with three fantastic vineyards in creating our Cinder Syrah: Skyline, Sawtooth and Williamson. Each vineyard is dominated by one element and the blending we do creates a more complete wine. From Skyline comes intense berry aromas, from Sawtooth a full mid-palate texture, and from Williamson the strength of the finish. Adding to the intensity of the aromas is about 3% Viognier, which we ferment with the Syrah. About 50% of the barrels are new American oak and we removed the heads off of several to ferment directly in the barrel. This technique is labor intensive but pays off because the oak flavors integrate seamlessly into the wine.

This wine goes great with highly seasoned salmon, pork, lamb and it will stand up to a big steak too. Oh…and it loves being served with chocolate!

Each glass will bring you intense fruit aromas of orange blossom and pear. This is the Queen of white wines in the Snake River Valley. Sorry Riesling!

Since that first year of exploring in the Snake River Valley we’ve been in love with the Viognier of this region. The high elevation vineyards experience hot days and yet cool nights that produce Viognier grapes with immense, refined flavors yet enough acidity to keep the finish clean and refreshing.

We fermented this Viognier in neutral barrels and stainless steel to create a lively, clean finish. Rounding out the mouthfeel and adding texture to the wine is a smaller proportion of the blend that went through the second or malolactic fermentation. About 12% of this wine is grown organically in Emmett, about 40 minutes northwest from Boise (see Rocky Fence Vineyard). The remainder comes from Sawtooth and Williamson Vineyards.

Great parings for this wine include oysters and all manner of seafood, quiches, salads, pork, and Asian dishes.