Joshua Neely farms 40 acres along the Enumclaw Plateau, grows grapes, makes wine and operates the tasting room near the White River Amphitheater. In 2014, the University of Washington grad’s 3 acres of Pinot Noir had no problem achieving ripeness at 2.5 tons per acres by early October, and he invested 14 months in 50% new French barrels from Leroi. Stylish aromas of Bing cherry, dried strawberry, cranberry, lilac and wood smoke lead to flavors of high-toned red fruit. The approach of red currant and strawberry/rhubarb compote lead to a structure that pushes tannins in the background. Its finish of dried sage, celery salt and fresh cranberry create thoughts of a charcuterie platter joined by smoked cheddar and Gouda. This wine is available at the Devorah Creek Vineyards tasting room and in Seattle at Miller’s Guild, the restaurant operated by James Beard Award-winning chef Jason Wilson inside Hotel Max.
Production: 143 cases