Whenever there’s a discussion of Gewürztraminer in the Pacific Northwest, Chris Dowsett and his work Celilo Vineyard warrant a spot at the dining table. The Oregon State University product pulls his dry Gewürz from a 1982 planting at Celilo, and he ferments the juice in neutral barrels. Aromas of honeysuckle, lychee, dried orange and rosewater are matched on the palate, which offers a pleasing finish of grapefruit pith, dried apricot and lingering tangerine. These wines, produced at the historic Walla Walla airport complex, are distributed in Washington, Oregon and Massachusetts, and DFW also ships wine directly.
Production: 170 cases
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