One of the more clever names in the Northwest for a proprietary blend is Chuck Reininger’s use of Pomatia. The roots of this Columbia Valley brand by the Walla Walla Valley winemaker stem from a family farm in the town of Helix, Ore. The scientific Latin name for the Burgundy snail is Helix pomatia. The blend changes slightly each vintage between Syrah (39%) and Cabernet Sauvignon (36%), and this time Merlot (18%) and Cabernet Franc (7%) fill in nicely. The fruit sourcing is impeccable – Sagemoor’s Bacchus and Weinbau, StoneTree on the Wahluke Slope and Phinny Hill in the Horse Heavens. Moments after decanting, there are engaging aromas of Marionberry, toasted marshmallow and black tea that lead to flavors of Montmorency cherry and blackberry. Brooding tannins slowly emerge within a finish of Graham cracker and pomegranate. These wines are available not only at the Walla Walla Valley tasting room, but also at the Helix tasting room near The Davenport Hotel in Spokane. Recommended pairings with include steak, pork and barbecue fare. Year after year, it ranks among the top value reds produced by a Walla Walla Valley winery.
Production: 1,384 cases
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