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Wilridge Generic Label

2013 Melange Blanc Off-Dry

 60% Roussanne, 40% Viognier

Melange Blanc means "white blend" and is the premier white wine grown and produced by Wilridge Winery & Vineyard.  To make Estate Melange Blanc, Wilridge winemaker Paul Beveridge blends organically and biodynamically grown Viognier and Roussanne grapes from Wilridge Vineyard.  The result is a complex dry white wine that pairs well with food and rewards a year or two of aging in the cellar.  Try it with some grilled pork chops or Columbia River sturgeon

Wilridge Generic Label

2013 Melange Blanc Dessert

 62% Semillon, 38% Sauvignon Blanc

Melange Blanc means "white blend" and is the premier white wine grown and produced by Wilridge Winery & Vineyard.  To make Estate Melange Blanc, Wilridge winemaker Paul Beveridge blends organically and biodynamically grown Bordeaux varieties of Semillon and Sauvignon Blanc grapes from Wilridge Vineyard.  The result is a complex sweet white wine reminiscent of a nice Sauternes that pairs well with fresh fruit and hard cheese or raspberry cheesecake.

Wilridge Generic Label

2012 Malbec

This is one of the classic grape varieties used in many red Bordeaux wines.  However, it is Argentina, not France, that has created Malbec's sudden rise in popularity.  And if Argentina can grow great Malbec, Washington State should as well, since the two regions are mirrors of each other in different hemispheres.  The wine growing areas of Argentina and Washington are the same distance from the equator; so both get the same long days of sunshine during the growing season.  Further, Argentina is protected by the Andes and Washington is protected by the Cascades.  Therefore, it's no wonder why both regions produce exceptional Malbec.

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2012 Estate Barbera

Wilridge winemaker Paul Beveridge loves working with Italian grape varietals.  Barbera is from the Piedmont region of northwest Italy where Nebbiolo and Dolcetto are also grown.  The Piemontese sometimes say that they drink Barbera while they are waiting for the Nebbiolo to mature in the cellar.  Barbera has wonderful fruity notes and bright acidity, making it a great wine for pastas with red sauces or traditional pizza.

 
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2010 Nebbiolo Six Prong Vineyard

2010 Nebbiolo of Six Prong Vineyard in Horse Heaven Hills AVA.

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2012 Tempranillo

Wilridge sources the fruit for this wine from two Yakima Valley vineyards. Tempranillo is the great red grape of the Rioja region of Spain and grows well in the oldest American Viticulture Areas in Washington, Yakima. This Tempranillo is oak aged in French Barrels, but the body remains light and the acid in balance. Grab your flamenco dress, amigos y amigas and espadrilles for a beach paella party. Bring multiple bottles of this exotic single-varietal to wash down the great times.

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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. 

Wilridge Generic Label

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.

 
Wilridge Generic Label

2010 Estate Nebbiolo

The 2010 Naches Heights Estate Nebbiolo is the second from Wilridge Vineyard.  2010 was a challenging year for many Washington vineyards.  However, some late warm weather in the fall favored those who were not afraid to leave the grapes hanging as long as possible.  Nebbiolo loves a long cool growing season like 2010 where it has time to gain ripeness but also maintain acidity from cool nights.  The result is a delightful wine that will gain complexity for many years to come.

Wilridge Generic Label

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.

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