Phil Cline of Naches Heights Vineyards introduced Doug McCrea to Tempranillo in 2006, and it prompted McCrea to change his focus from Rhône varieties to those of the Iberian Peninsula. Here’s his blend of Monastrell 43% (aka Mourvèdre), Garnacha (29%) and Tempranillo. It’s extremely expressive nose creates hints of black currant, black cherry, coffee, dried lavender, tobaccoa and black pepper. The drink carries a steady stream of blackberry and plum flavors framed by blueberry acidity and rounded tannins, which make for a finish of Marionberry and vanilla extract. These wines are available at the Salida Wine Bar in Yelm and now in the g.Cuneo Cellars tasting room in downtown Walla Walla.
Production: 160 cases