- New Alliance of Women in Washington Wine already stands at 200 strong
- Bullocks bid goodbye to Eye of the Needle Winery in Woodinville
- VineLines Dispatch #7: That’s a wrap
- Former Oregon car dealer gears up with Jachter Family Wines
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- L’Ecole Nº 41 to create wine bar at Marcus Whitman Hotel
- VineLines Dispatch: Harvest surrounding Lake Chelan
- Northwest restaurateurs purchase Basel Cellars in Walla Walla
- Hayden Homes CEO buys interest in Pepper Bridge, Amavi wineries
- Walla Walla Community College to receive $15 million gift from MacKenzie Scott
Red Rooster Winery 2013 Reserve Merlot, Okanagan Valley, $26
Here’s another reason for one of the oldest wineries on British Columbia’s picturesque Naramata Bench to “crow about.” Alluring aromas of sweet dark plum and black currant include five-spice powder, moist earth and portobello mushroom. On the palate, it features more plum, backed by black currant juice, plum skin tannins and a finish of pomegranate enrobed with milk chocolate. Chef Darin Paterson, who heads up 35-yar-old Bogner’s of Penticton and The Pecking Room Patio Grill at Red Rooster, suggests pairing this with grilled lamb chops, bean stews, mushroom-influenced risotto or lasagna, duck breast with red wine cherry sauce, steak and kidney pie or wedges of Asiago and aged cheddar. This merited a gold medal at the 2015 British Columbia Wine Awards.
Rating: Outstanding!
Production: 336 cases
Alcohol: 14%
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