This resort winery at Suncadia brought in fruit from the Horse Heaven Hills (42%), Walla Walla Valley (33%) and Red Mountain, then dropped the juice in a barrel program of 60% new French oak for 18 months, which makes for aromas of blackberry, plums and cherry juice that also pick up toast, white pepper and bacon. There’s a rich entry of blackberry and plum, followed by boysenberry acidiy and elderberry skin tannins. That medium structure with pleasing length should make for a pairing with grilled meats, game or stew at the on-premise Hoist House restaurant. This earned a silver medal at the 2014 Capital Food and Wine Festival Wine Competition.
Production: 500 cases