Super Tuscan-style wines continue to gain traction on Red Mountain, and this young Woodinville, Wash., winery turned Sangiovese (60%) from Ranch at the End of the Road, Cabernet Sauvignon (25%) from Scooteney and Shaw, Merlot (12%) off Kiona Vineyard and a bit of Petit Verdot from beyond the AVA at Dionysus. A barrel program of 63% new barrels sets the mood with cocoa powde, smoky plum, dusty cherry and dried oregano. The tasty drink is nicely balanced with black cherry and plum, backed by good acidity, enjoyable tannins and crushed hazelnut in the finish. Co-winemakers Derek Berger and Scott Heinrich suggest serving it with filet mignon, rack of lamb, risotto and rich pasta dishes.
Production: 102 cases
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