2019 GRASS LAWN ALBARINO – DOUBLE GOLD 2 YEARS IN A ROW!!
Defending its double Gold Medal, this Albarino shows to be everything just as wonderful and elegant this year as well! Bouquets of perfectly ripe tree and tropical fruits, with delightful tastes of banana, Bartlett pear, golden delicious apples, accompanied with a slight touch of minerality, make this wine as universal as it is delicious! It can be enjoyed with a fish dinner or in the sun on the back patio.
Foods to Pair: Tuna, Seabass, Salmon
Suggested Dish: Marinated and Seared Asian Ahi Tuna Salad
2019 ROSE’ OF TEMPRANILLO
We are all waiting for spring to arrive, and it cannot come soon enough. In the meantime, our rose’ is a great stand in! Fresh scents of tropical fruit aromas, dragon fruit, and white pepper. Distinguished notes of cherries, red currants, and strawberries make this wine incredibly refreshing and well suited for all seasons!
Foods to Pair: Grilled seafood, baked poultry and roasted vegetables
Suggested Dish: Rice Noodle Salad with Grilled Lemongrass Chicken
NON-VINTAGE HERITAGE RED BLEND
In a true classic Bordeaux style, we have found the perfect medium between the right and left banks! Our Heritage blend is one that holds it own while still being very approachable. With smells of red cherries, blackberries melding into the intoxicating aromas of baking spices that showcases all the senses. All of which get your appetite going with tastes of fresh marionberries and red plums and a touch of vanilla accompanied with dark chocolate.
Suggested dish: Poached Salmon with Mousseline Sauce. Suggested Pairings: Grilled/seared seafood or light meat dishes.
2017 FOOTHILLS RESERVE TEMPRANILLO
Looking for something a little different? Maybe you are wanting something more old world and traditional (wine made in European style). The Foothills Reserve Tempranillo is the wine from a world away that is right here! Keeping with Spanish tradition from the RIoja region, this wine falls into the Reserva category. Aged for a minimum of 3 years with 1 in barrel, this Tinto Fino (Tempranillo in Spain) is matured to perfection! Beautiful fragrances of black fruits of black cherry, plum, dried currant with vanilla and spices. Savory tastes of prunes, dates, dry hibiscus, white pepper and a touch of minerality.
Foods to Pair: Heavy pasta dishes with meaty sauces
Suggested Dish: Sausage and lamb pasta ragu
2018 TERRACE TEMPRANILLO
Honing it from it’s roots in Rioja, Spain, Tempranillo has divulged its roots deep in Washington! A big and bold wine, that to the nose, nuances of red and black fruits are prominent. Accompanied with hints of vanilla and minerality. When on the palate, you are greeted with fresh red raspberry, red currant, and smoke with the perfect amount of tannins that are soft and excellently rounded.
Foods to Pair: Meats with high fat content such as lamb, pork and chorizo
Suggested Dish: Mexican Albondigas in Salsa Rojo
2018 MEDINA MALBEC
The high and picturesque vineyards of Argentina have always been an inspiration to us, and we vowed to make a Malbec that emulates such beauty and elegance! Decadent aromatics of blackberry bramble and cream, dried prune and vanilla give way to flavors of ripe red currant, red raspberry and cracked pepper make this wine as delectable as it is complex!
Foods to Pair: Cuts of beef, pork and powerful vegetables
Suggested Dish: Glazed beef shanks with Coffee and Peanuts
2018 HEAVENLY SYRAH
We all have our perception of what we taste and feel when we hear the benevolent word, Syrah. We assure you, that this is nothing like you are accustomed to! Our aim was to create a Syrah that would go lovely with food, but yet soft and approachable enough to just relax and have a glass! Aromas lush blackberry, currant, smoke, cigar box and a touch of chocolate, with tastes of dried black fruits, spices and baking dark chocolate.
Foods to Pair: Smoked or barbequed meats
Suggested Dish: Oven Braised Veal Stew
*All notes & pairings were created in conjunction with the winemaker and James Vazquez ( Certified Sommelier)
**All pictures credited to Evan Barnidge