Lewis-Clark Valley winemaker Lisa Grigg works with several varieties for the whites she and her husband, Michael, producer under their young brand, but she readily admits Roussanne is the one that “speaks to my soul.” The inspiration is evident with this finesse-filled bottling from last year’s vintage, which signaled their 11th pulling from Konnowac Vineyard just south of Yakima, Wash. The ton of clusters harvested during the evening of Sept. 18 never saw any oak, and that allows for sweet aromas of jasmine, dried pear and starfruit with secondary notes of fresh-mowed grass and a lemony biscuit. There’s a silkiness to the texture that hints at lemon curd and finishes with dried apple. It’s a delicious alternative to Chardonnay, and suggested pairings include Asian dishes, roasted mustard pork tenderloin, fattier poultry (thighs/legs, turkey, duck), pork carnitas, meaty seafood (salmon, lobster, crab) roasted vegetables and even dark chocolate cashew clusters.
Production: 31 cases