2013 Pinot Grigio-Crawford
Wilridge winemaker Paul Beveridge crafts Pinot Grigio in the classic Northern Italian style to emphasize the fresh citrus aromas and flavors of the grape.
2013 Muscat Blanc- port style
Wilridge's Estate Muscat Blanc is made in the style of a classic French Muscat de Beaumes-de-Venise dessert wine. The Muscat grapes were crushed by foot and pressed by hand. Fermentation proceeded until October 30th when brandy was added to stop the fermentation at 6 degrees brix residual sugar. The resulting wine hints of orange blossoms on the nose while the mid-palate is rich and satisfying. A delicious sweet wine, it will accompany many desserts and cheeses, or may even serve as dessert on its own. Bon appetite!
For the first time since making Grâce we have blended all five Bordeaux varieties, namely: about 60% Cabernet Sauvignon, about 20% Merlot, and 15% Cabernet Franc, and 3% Malbec and 2% Petite Verdot.
2011 Pinot Gris
Pinot Gris, also know was Pinot Grigio and perhaps the most nuanced mutation of the noble Pinot Noir, produces flavorful wines with notable substance and color. This wine was fermented entirely in steel tanks. Early October storms in Vintage 2013 resulted in a grape harvest about two weeks earlier than usual, resulting in a wine with food-friendly acidity and citrus notes on the finish. It serves well as an aperitif or with fall salads, sliced fruits, a wide variety of cheeses and moderately seasoned fish.
2012 Estate Sangiovese
Sangiovese, “The Blood of Jove”. This Italian varietal has taken happily to the high terrain of Wilridge Vineyard in Naches Heights. This ancient varietal, known in 16th century Rome, is becoming a standard player here in Washington. The mineral and earth notes will take your senses to the windblown Cowiche Canyon, on top of which Wilridge Vineyard majestically thrives. We recommend inviting a hot date over to watch Sofia Loren movies, share a bowl of pasta and slowly sip this seductive wine.
2012 Estate Red Dessert- port style
Considering how long it will age and develop in the bottle, it's truly amazing how good the Wilridge Port tastes right now. The grapes were picked on October 20, 2012, and allowed to naturally ferment for 9 days. At 11 degrees residual sugar, fermentation was stopped by using the traditional Portuguese method of adding brandy to the fermenting must. The wine tasted good almost immediately after it was put in barrels, so Wilridge winemaker Paul Beveridge decided to treat it as a "Vintage Port" and bottled it on April 13, 2012. Only 127 cases were produced, so order yours today.
2012 Estate Zweigelt
The Zweigelt varietal was developed in 1922 by Fritz Zweigelt by crossing the St. Laurent and Blaufränkisch varietals. It is the most planted grape in Austria. Wilridge Vineyard received it on accident, as the original plantings were believed to be Pinot Gris. This chance meeting proved a match made in terroir heaven. The low nutrient high elevation vineyard also has the cool nights that Zweigelt favors. The wine’s body is light but fruit and spice notes are bold.
Triomphe is a blend of extra-aged Cab Franc, and co-fermented Malbec & Petit Verdot from the Meek family vineyard near Benton City in the Yakima Valley. The three wines had enough "umph" to warrant the extra aging and we think you will appreciate the resulting depth, richness and complexity.