Wenatchee native Doug Nierman and the Zerbas have enjoyed lots of success over the years with this fun proprietary blend, and this latest vintage is no exception. Nierman took Merlot (52%) and Cabernet Sauvignon from Winesap, Kelly and the estate Cockburn vineyards then dropped it into American oak for 21 months, creating aromas of cranberry, toasted marshmallow, coconut, cloves and tar with a pinch of dill. There’s much more fruit on the robust palate, which features black currant and boysenberry, backed by fine-grained tannins, tar, tea leaves and more dill. These wines are poured in their three tasting rooms — Woodinville, Wash.,; Dundee, Ore., and in the Walla Walla Valley town of Milton-Freewater, Ore.
Production: 747 cases