One of the Pacific Northwest’s most quenching wines continues to slake our thirst and marry so well with much of our indigenous foods. A handful of select picking dates across the 12 acres of Albariño vines — first planted in 2000 — began on Sept. 24 and concluded Oct. 19. Thanks in part to the target of 22 Brix ripeness at crush, longtime winemaker Andrew Wenzl kept the alcohol in check and preserved the freshness of the approach that gathers up white peach, quince, fresh mint and a hint of shortcake. A touch of salinity adds to the mouthwatering profile that’s finishes with a bite of Asian pear. It’s ideal with anything pulled from the Pacific.
Production: 1,550 cases