Ron Coleman launched this Walla Walla winery in 1998 and made his debut with 300 cases of Merlot. His latest release produced at the historic airport from a spectacular vintage ranks among his best. It begins with a pedigree of some of region’s top vineyards — Bacchus, Ciel du Cheval, Dionysus, Gamache, Taptiel, Seven Hills and Weinbau. He and winemaker Danny Gordon worked with a barrel program of primarily new American oak, which helps present aromas of black cherry, blackberry, white mocha, dark chocolate and fresh-brewed espresso. Its dark and delicious fruit profile offers tones of Marionberry and cherry jam, backed by black currant skin tannins and brownies just pulled from the oven, leading to a smooth and plush finish.
Production: 600 cases