Jason Fox, product of Walla Walla Community College’s enology program, makes these wines at the Walla Walla airport, and he’s decided to chart a different course than most by focusing on white wines. The trained sommelier received this Sauvignon Blanc from venerable Sagemoor Vineyard before September began, and blended it with Muscat Blanc from Airport Ranches near Prosser. They combine to create aromas and flavors of peach and apple and muskmelon amid a structure of grassiness with lime acidity. It earned a silver at the 2014 Great Northwest Wine Competition and followed that up with a silver at the 2014 Walla Walla Valley Wine Competition.
Production: 275 cases