Go East Young Man: WA Wine Report Visits Spokane

“It’s definitely a ‘come to Spokane’ for me. The visit exceeded my expectations,” says Sean Sullivan of Washington Wine Report. “The people here are passionate about wine, a lot of interesting stories, a lot of interesting (wine) going on here.”

For months I’ve been trying to coax some west side writers to Spokane to experience the quality that I get to experience every day. In June, I was honored to be a part of a trip that included Joe Roberts (1WineDude), Ben Simons (Vinotology) and Eric Hwang (BricksofWine). For the last two weekends, I’ve had the privilege of drinking wine and touring wineries with Sean Sullivan (Washington Wine Report) and Bean Fairbanks (Wine Beer Washington). This weekend was my turn to play host here in Spokane.

Spokane IS a destination for wine and is earning recognition for quality and value production. 90% of Spokane wines are under $30 and are receiving many 90+ scores in trade magazines. Robert Parker recently called out Spokane’s Arbor Crest as one of the best in the state for value and quality. With 20 wineries pouring at 17 tasting rooms, you can experience a wide variety of styles.

For Sean and Bean’s trip, I was able to show them some key wineries and give them a tour of the area. In all, we explored 8 of the 18 wineries from Downtown to Liberty Lake.

DAY ONE:

Sean and Bean arrived in Spokane around 6pm and Sean hosted the first Spokane focused tasting for his monthly virtual tasting on twitter. A handful of people tasted through the Townshend Vortex NV Red Blend. As we drained that bottle, we moved on to wine from Smasne Cellars and Nodland Cellars before calling it a night around 1AM.

DAY TWO:

Bean’s focus was the Spokane Oktoberfest happening in Riverfront Park, but she joined Sean and me at Latah Creek. Sean, with clipboard and temperature pen in hand, is a machine when it comes to wine reviews; sipping, spitting, jotting down notes with every wine. Mike Conway and team were bottling their popular Huckleberry Riesling. Mike’s daughter, Natalie and wife, Ellena gave a grand tour of the wines and we even got a sneak peak at Latah Creek’s new label direction (see picture). Latah Creek was the 18^th winery in the state. Their leadership and direction has paved the way for all the other Spokane wineries. Our next stop was Arbor Crest for a chat with Jim van Löben Sels, director of operations and viticulture manager. Progress on restoring the Cliff House mansion after December’s fire is coming along quickly. The renovations should be complete in November. Arbor Crest is the city’s most majestic space to enjoy wine with views of the entire Spokane Valley. A stand out wine during the tasting was the 2008 Malbec and 2005 Dionysus Bordeaux style blend.

After lunch we headed to Robert Karl where we chatted with Joe and Rebecca about their focus on old world flavored Bordeaux wines. Joe and Rebecca Gunselman moved to Spokane in 1998 to open their family winery using the greatest grapes in the world, which they believe to be in Washington State. With grapes grown in Horse Heaven Hills, Robert Karl has garnered major acclaim for consistent quality being recognized with 90, 91, 92, and 93 point scores in Wine Enthusiast. One stand out wine was the 2006 Inspiration, a Bordeaux style reserve blend.

The final winery stop of the day, but far from the end of the evening activities, was Spokane’s newest winery, Overbluff Cellars. I wanted to make sure the trip included a variety of experiences that included heritage, majestic views, and fresh energy. John Caudill and Jerry Gibson shared their story and we tasted through what little of the wine they still have left (sold out of the Reserve Cab and the Duality Cab). While not quite ready for release, we did get to try their newest wine, Hip Hip Syrah.

As if these four stops were not enough, we ventured to Vino Wine Shop because we got wind that they were pouring Maison Bleue wines. Sean’s excitement about the wines meant that I had to experience them. The Rhone focused wines were incredibly well made. I was especially impressed with the white wines Chardonnay, Viognier and Roussanne. With my newly acquired Roussanne in tow we headed home for pizza and, presumably, more wine. Sean and I polished off the Roussanne while tweeting and chatting by the fire and then headed downstairs to watch a movie. Admittedly, I’ve never seen Sideways, so we tried to find it On Demand. With no luck, we settled on the classic Napoleon Dynamite and after my step-son beat Sean in two games of air hockey, we laughed our way through another bottle of Smasne Cellars wine.   Sleep.

Day Three:

I’m a fan of each of the areas I took Sean and Bean, but I was particularly excited about Saturday’s visits to Barrister, Nodland and Liberty Lake. Each winery was buzzing with fun activities. Before starting our day, I took Sean on a tour of downtown pointing out the wineries we were not able to visit, key restaurants and other tourist spots. A highlight for Sean was the Davenport Hotel. The beauty cannot be captured on film. Sean, obviously a wino rock star, was spotted by an adoring fan in the lobby. “Are you Sean Sullivan?” Slightly embarrassed, but mostly flattered, Sean chatted with the blog reader for quite some time.

At Barrister Winery, the first grapes of the season had arrived. Volunteers were helping de-stem the Merlot to prepare it for fermentation. Greg and Michael treated us to barrel tasting in their amazing barrel room and a host of wines including a “sold out” library wine, the 2005 Syrah. A-MA-ZING. Probably one of the 10 best wines I’ve ever had. In chatting with Sean, it was obvious that Barrister made an impression on him.

After a long visit at Barrister, we headed to the Valley for a stop at Nodland Cellars. Tim and Tracy Nodland have made a name for themselves with their one red wine, the Red Blend. The Bordeaux style wine includes all six of the original varietals, including Carmenere. The Nodland’s also produce a classic Riesling and are branching out into very small productions of reserve Cabernet, 100% Carmenere, and a new Rockin’ Red Blend. Tracy was in the middle of punching down their Merlot and let Sean get in on the action. Luckily, Sean didn’t embarrass himself by falling in and ruining the 2010 vintage.

The final stop of the weekend was Liberty Lake Wine Cellars. This small 500 case production winery is on the edge of beautiful Liberty Lake and makes for a fantastic destination to enjoy wine. Impressed with their Red Mountain fruit, Sean chatted with Doug and Shelly Smith about their story and wine making philosophy. The Smith’s were celebrating the release of their first reserve wine, a blend of Cabernet and Syrah, called the Heritage. At $28, the wine is an over achiever at its price point and a stand out wine.

I was honored to share my home with Sean and Bean and extend an offer to any wine writer to come enjoy the beautiful surroundings, fun activities and quality wine that Spokane has to offer. While Spokane may not have the number of wineries that are in Walla Walla or Woodinville, it certainly is deserving of adding to your day or weekend trip plans.

From the Grape to the Glass: Pt 2 Science of Grapes

There is a geeky side to grape farming. A little bit of science is blended with hard work to create each artistic glass we drink. As we follow the 2010 Barrister Winery Sagemoor Cabernet Sauvignon from the grape to the glass, we dive into the science inside the grape. In part one of the series (From the Grape to the Glass Pt1 Progress Reports) Greg Lipsker, co-owner and winemaker of Barrister winery, visits the vineyard for a status check on the 2010 fruit. The grapes are undergoing veraison (a process where the green fruit turns purple) and vineyard manager, Derek Way is thinning the shoots to direct more energy to the grape clusters. As harvest nears, Greg makes several trips to Sagemoor, and watches stats online, to monitor the ripening of the fruit and determine the perfect time to harvest.

Part 2 – The Science of Grapes

PH, total acidity, refractometer, and pyrazines; these are not the typical sexy or romantic words you associate with wine, however, they are important terms monitored and used in the process. Sagemoor Vineyard group, north of Pasco, WA, works with 70+ winemakers, including Spokane’s Barrister Winery, in this process. Planted in 1972, the 900 acres along the Columbia River contain some of the oldest vines in the state. General Manager Kent Waliser, and Vineyard Manager Derek Way, provide lab services as the grapes near harvest. The measurements are tracked and made available online so that every winery and winemaker can stay informed on the progress.

During this visit, Greg has his eye three key measurements that will help determine when to harvest the block 9 Cabernet; sugar levels, total acidity, and PH. These three measurements work together and affect the flavor and balance of the wine we enjoy. “In the end it’s all about balance and flavor,” Greg says. 2010 has been unseasonably cool. Way has worked hard to ensure good ripening fruit through aggressive shoot thinning, and cutting out hanging fruit. These efforts allow maximum sunshine on the clusters and drive more energy to the remaining grapes.

Sugar (Brix)

While in the vineyard, Greg takes several sugar level readings with a refractometer. The refractometer measures the sugar level (brix) in the grape juice. During fermentation the sugar is converted to alcohol. A grape that is harvested under-ripe can have poor flavor and feel astringent or taste more vegetal. Greg typically harvests his Cabernet Sauvignon at 25 brix. Today’s readings range from 18-20. More sun and more hang time over the next 2-3 weeks will help ripen the grapes to the desired level.

TA (Total Acidity)

Greg collects several clusters of grapes from various sections of the block to be taken back to the lab to measure TA and PH. As grapes ripen, acidity levels drop helping to create a balance in the sweetness and tartness of a wine. These acidity levels also play a large part in balancing the alcohol feel in your mouth. If a wine is high in ABV (alcohol by volume) and low in acidity it can come off feeling hot and disjointed.

At the lab, Horticulture Technician Eddie Garcia presses the collected clusters and uses a sample of the juice to measure the TA. Eddie takes a solution of distilled water and five milliliters of juice and slowly adds sodium hydroxide until the pH meter reads 8.2. Reading the total amount of sodium hydroxide used and multiplying by .15 provides the total acid reading. During this visit TA was still over 1. Greg is looking for this number to be under 1 and preferably in the .80-.89 range.

pH

The final measurement is pH. As the grape ripens, winemakers are looking for the right balance of pH in relation to the acidity. pH can play a role in the longevity of a wine as well as how it feels in the mouth. To get this reading, Ramirez takes a new sample of juice, and uses a pH reader to measure the sample. The pH reading is just over 3. This number will rise to between 3.5 and 3.7 providing the balance that Barrister Winery is looking for in their wine.

Overall, Greg is pleased with how the grapes are progressing. The flavor is nice and the sugar levels are coming along, in spite of the cool year. The 15 day forecast is calling for an extended period of temperatures in the mid and upper 70’s. The grapes love the sun.

•  Barrister Winery Website – http://www.barristerwinery.com
• Sagemoor Group Website – http://www.sagemoorgroup.com/index.html

Cabaret or Cabernet? Both Sound Like Fun

 

Ahhh, Cabaret…what’s not to love about a good French Cabaret? Singing, dancing, fishnet stocking…some Cabarets even tease with a hint of nudity…the whole thing can be quite a fun experience…

What? Cabernet…oh…that’s a completely different thing! Let’s try this again!

Attention, cows! Run in fear! Thursday, September 2 is the official international Cabernet Day. For 24 hours thousands of people across the world will celebrate with the king grape of Bordeaux. Left Bank lovers will longingly lap up the thick juice and their food accompaniment of choice will be a perfect cut of filet mignon or NY strip steak.

Cabernet Day is happening wherever you and Cabernet Sauvignon can be found. You can join at hundreds of Morton’s Steak Houses, dozens of participating wineries, or open your favorite Cabernet and join the online conversation using Twitter or Facebook. Visit the event site for specifics and additional information.

Participate using Twitter:

• Sign in to Twitter
• Talk about your wine
• Make sure your tweet uses the #cabernet hashtag
• Follow the conversation by using http://search.twitter.com/ ( or a program like Hootsuite or Tweetdeck) and search the hashtag #cabernet
• Engage, connect, learn, and have fun

Participate using Facebook:

• Sign in to Facebook
• Go to www.facebook.com/tasteandtweet “like it”
• Talk about your wine by writing on the wall and commenting on others wall posts
• Engage, connect, learn and have fun

Cabernet is so much fun. If you have enough you just might end up with some singing, dancing, fishnet stockings and a chance of nudity too…

Spokane Cabernet Sauvignon

For those of you in the Spokane area, 12 of our local wineries have you covered with 16 different big full bodies Cabernet Sauvignon. I’ve had the privilege of enjoying 13 of these wines and Spokane does Cabernet right! I encourage you to drink local for #Cabernet day and together we can show the world what Spokane winemakers are doing! If, for some reason you need another reason, check out “Eleven Reasons to Participate in #Cabernet Day” from my friend Ben Simons of Vinotology.

ARBOR CREST

2007 Cabernet Sauvignon; $20 – This complex and full-bodied Cab is a delicious blend from five unique vineyard sites in the Columbia Valley. A great value at $20. 3+/5

2007 Sillwater Creek Cabernet Sauvignon; $32 – Fruit from the well- regarded Stillwater Creek Vineyard lends intense concentration and depth to this wine’s black cherry, current, chocolate and cedar flavors. A nicely layered wine that doesn’t go over the top with tannin and pairs well with full bodied food. 4/5 (Recommend)

2006 Kipsun Cabernet Sauvignon; $32 – From one of the warmest, driest and most respected vineyards in Washington State. Sadly I have not experienced this wine.

*This wine is on Paul Gregutt’s “Best Varietally Labeled Cabernet Sauvignon” for Washington State list.

BARILI CELLARS

2008 Cabernet Sauvignon; $22 – Made from grapes from Dineen Vineyards and Seth Ryan Estate Vineyards, this 2008 Cabernet Sauvignon is the good blend of fruit and structure. Boasting chocolate, black raspberry, and a hint of cracked pepper, this wine delivers. Enjoyed this wine during release weekend. Comes across as a big sipper would recommend with food. 3+/5

BARRISTER WINERY

2007 Sagemoor Cabernet Sauvignon; $33 – This Cab is 75% Cabernet Sauvignon from  Sagemoor’s Weinbau Vineyard blended with 15% Merlot and 10% Syrah, both from Sagemoor’s Bacchus Vineyard. The wine has a nose of black cherry, red raspberry and dark cocoa with a hint of vanilla in the background. The Cab has a soft but full mouth feel, a nice mid palate and a finish that will last until your next sip. One of my favorite Cabernet offerings. 4/5 (Strongly Recommend)

*This wine is on Paul Gregutt’s “Best Varietally Labeled Cabernet Sauvignon” for Washington State list.

CATERINA WINERY

2007 Cabernet Sauvignon; $19.95 – This elegant Cabernet Sauvignon sets out a smorgasbord of flavors: plum, cassis, smoke, loam, a hint of the barnyard. It’s nicely balanced, with polished but astringent tannins that carry the flavors into a lingering finish (Wine Enthusiast 90 pts). An incredible Cabernet value. Open and decant to smooth out the finish and aroma. 3+/5 (Value buy)

*This wine is on Paul Gregutt’s “Best Varietally Labeled Cabernet Sauvignon” for Washington State list.

GRANDE RONDE

2008 Bridgepress Cabernet Sauvignon; $39.99 – Seven Hills Vineyard, Walla Walla Valley. 60% New French Oak, 40% one year old French barrels. I have not had the opportunity to try this wine.

2005 Pepperbridge Cabernet Sauvignon; $29.99 – An intense Cabernet that competes with the big boys from Walla Walla. I really enjoyed the full bodied fruit on this wine. It is aging nicely and could see an additional 2-3 years in the bottle before reaching its prime. Recommend decanting. 3+/5

LIBERTY LAKE WINE CELLARS

2006 Cabernet Sauvignon; $28 – This bold Red Mountain Cabernet is loaded with blueberries, plums and cherries. Ample acidity and tannins of green tea strike balance and there is a finish of milk chocolate and more cherries. Love Red Mountain fruit. Big and bold with a little bit of chewiness on the finish. 3+/5 (Recommend)

NODLAND CELLARS

2006 Walla Walla Reserve Cabernet Sauvignon; $45 – This is a classic Walla Walla Cabernet Sauvignon with big upfront fruit, an amazing mouth feel, and a long finish. Two years in French oak. Only 50 cases made. Limited quantities remain available. One of the finest offerings out of Spokane. It may be pricy for most, be definitely worth it. Drinking well now but will drink even better in 5-10 years. 4+/5 (Strongly Recommend)

OVERBLUFF CELLARS

2007 LaTour Cabernet Sauvignon; $24 – This is a single vineyard, 100% Cabernet Sauvignon. Made in the new world style, your palate will sense cherry, caramel, chocolate and spice. Exhibits bold front and mid-palate with an elegant and lingering finish. Nicely done. 3+/5

2007 Duality Cabernet; $31 – The Walla Walla Valley terroir shines through in this incredibly complex 100% Cabernet Sauvignon. Chocolate, coffee, cherry, spice, toffee and blackberry notes in perfect balance. A well made wine that is still showing a little young. If opening now, decant for 30 minutes or buy and hold for 3-5 years. 3+/5 (Recommend)

ROBERT KARL CELLARS

2006 Horse Heaven Hills Cabernet Sauvignon; $30 – Pure varietal, this captures the house style perfectly, with a ripe blend of brambly berries set against crisp natural acids. Almond candy and chocolate graham cracker flavors appear, reflecting 28 months in 75% new oak barrels. The transition to the silky finish brings a refreshing minerality. -P.G. (Wine Enthusiast, 92pts). Loved this wine. 4/5 (Highly Recommend)

*This wine is on Paul Gregutt’s “Best Varietally Labeled Cabernet Sauvignon” for Washington State list.

TOWNSHEND CELLARS

2002 Cabernet Sauvignon; $27.95 – Aromas of black cherry cola & blackberry introduce flavors of bright plum, blackberry & cherry with an earthy, smokey lingering finish. The oldest “new release” I’ve had. After spending 30 months in oak and FIVE years in the bottle the wine is showing beautifully with several years of life still to come. 4/5 (Recommend)

VINTAGE HILL CELLARS 

2006 Cabernet Sauvignon; $25 – I have not had the privilege of having this wine.

WHITESTONE WINERY

2007 Cabernet Sauvignon; $28 – Spokane’s only fully estate vineyard operation, Michael Haig grows and produces a well balanced Cab that offers medium body, dark cherry fruit, coffee, and a slight minerality. The wine reminds me of an old world presentation of Cab. 3+/5

Celebrating Life With Mountain Dome Winery

Nestled in the foothills of Mount Spokane is a family of gnomes that is hard at work making bubbles. These bubbles are enjoyed across the state and beyond to celebrate life’s precious moments. If you look closely you can catch a glimpse of the curious creatures as they work their magic to turn an ordinary bottle of wine into something sparkling and full of life.

Mountain Dome was born in 1984 and was named after the Geodesic dome that was built shortly after the Manz family moved to the area in 1980. Situated on 85 acres in Northeast Spokane, Mountain Dome was started by Michael and Pat Manz. The 9500 square foot production facility and 4,000 square foot dome were built by the family. Dr. Michael Manz was a child psychologist at Sacred Heart Children’s Hospital until his passing in 2006. Manz built a legacy that lives through Mountain Dome and through the Children’s Hospital’s BEST program. Erik Manz, along with his uncle John Mueller carry on Michael’s legacy of celebrating life with every glass. “I love being a part of people’s celebrations,” says Erik, “every day you’re alive is worth celebrating.” Still a true family operation, each family member is represented on the label of gnomes.

Retail sales began at Mountain Dome in 1992 with their 1988 vintage. For 18 years, Mountain Dome has been the only ‘bubble maker’ in Spokane. They also sparkle wine for other wineries like Townshend, Lone Canary, and Arbor Crest. Mountain Dome makes sparkling wine in the méthode champenoise style. With this method the bubbles for more complex wines are produced by secondary fermentation in the bottle. As the name suggests, this is used for the production of Champagne and other quality sparkling wines, but is slightly more expensive (and well worth it). The process is very involved and Erik is hands on from riddling (turning of the bottles) to a special freezing machine that assists with removing the lees before disgorging.

The current line-up at Mountain Dome includes their non-vintage “gnome” label, non-vintage dry sparkling rose, vintage sparkling and their elegant Cuvee Forte. Each wine contains the traditional champagne grapes using approximately 66% Pinot Noir and 33% Chardonnay all from Washington vineyards. With case production of about 3000 each year Mountain Dome is the state’s second largest bubble maker (behind Chateau St. Michelle). Erik is excited to be releasing a Blanc de Blanc (sparkling wine using 100% Chardonnay) in the Fall. The winery is open Saturday and Sunday from 11-4pm. Bring a picnic lunch and enjoy the beautiful view from the outdoor patio. If you’re lucky you may catch a glimpse of those magical bubble making gnomes in action.

The Stats:

• 16315 E Temple Rd
• Open 11-4 Sat-Sun
• 509.928.BRUT
• www.mountaindome.com
• Facebook/MountainDome

Mountain Dome has two external tasting rooms. The first is located at 906 W. 2^nd in Downtown Spokane and the other is located in Seattle’s Pike’s Place area 1924 Post Alley.

The NectarView

Mountain Dome Brut Rose – NV

• The Stuff: 85% Pinot Noir, 15% Chardonnay fermented and aged in neutral oak barrels, skin contact for 10 hours, 1.2% residual sugar, 12%ABV
• The Swirl: Very pale salmon color with hints of orange. Bubbles are medium size and quickly move to the top of the glass
• The Sniff: Subtle yeast and strawberry aroma with a hint of smoked bacon. Lively aromas, if you’re not too careful, the bubbles may tickle your nose
• The Sip: A wonderful delight in the mouth with a soft berry flavor that is graced by a firm body that indicates that this wine would pair well with all kinds of food. There is a great added layer of fruit that comes from the short time with the skins.
• The Score: At $25, this may not be an everyday bubbly for me, but I love the balance of fruit, a touch of sweetness for an off dry flavor and a fantastic acidity that cleanses the palate. 3+/5

Spokane’s Vintage Hill Cellars

What do you get when you cross a commercial Realtor and a political consultant? Potentially, the need to drink a lot of wine. Both professions are fraught with frustration, let downs, and quite a bit of finesse. After a long day at the office, wine wields its wonders on the weight of the workday. Enter Cody George and Brian Murray. As friends, their long time hobby acted as a creative way to express their passion and provide a release from their hectic day jobs. From the early days of knocking on vineyard doors saying, “Do you have any grapes” to 1300 plus cases, Vintage Hill has always been about friendship.

Bonded for their first production in 2006, Vintage Hill Cellars jumped right into the business producing 450 cases with a lineup that included Viognier, Sauvignon Blanc, Riesling, Merlot Rose, Cabernet Sauvignon, Cab Franc and Merlot. 100% of their wine is produced on site from crush to consumer. They also distribute everything from their storefront on 2^nd Ave. Cody and Brian have transformed the old brick building into an eclectic and comfortable urban art vibe. Vintage Hill contracts their grapes from vineyards that include Pepper Bridge, Stillwater Creek, River Wine, and Milbrandt.

While, I’m not a green freak or a tree hugger (not that there is anything wrong with that), I do appreciate the effort a creative effort to recycle. Brian and Cody observed a lot of waste in the wine business ranging from grape skins to grape seeds and even $1000 oak barrels. They turned that waste into products like Orange Clove Cabernet and Lemongrass Merlot infused soaps. Vintage Hill also offers soft soaps and even crushed grapes seed products used to exfoliate. For the true wine die hard, there is wine soaked chipped oak barrels for the BBQ.

Vintage Hill has grown steadily by word of mouth over the years. While Cody says his favorite part of wine making is the late light laughter with friends during crush or bottling, he admits that “winemaking is 90% cleaning.” Vintage Hills is excited for the upcoming release of the 07 Syrah in the fall with a 07 Malbec to come after that. When talking about the future Cody expressed the desire to continue slow steady growth with a more immediate need to establish regular store hours. Currently Vintage Hills is open during occasional First Friday events and other special occasions. It’s always best to call ahead before stopping by.

The Stats:

• On the web: www.vintagehillcellars.com
• On Facebook
• On Twitter
• On the Street: 319 W 2^nd Ave
• On the Phone 509.624.3792

NectarView

2007 Syrah

• The Stuff: 100% Syrah from Burgess and Milbrandt Vineyards; aged in new and used French oak (regiment not disclosed)
• The Swirl: Deep plum color with nice color to the edge of the glass. Cloudy and slightly unfiltered (of course it did just come out of the tank prior to filtration and bottling)
• The Sniff: Very saturated aromas of stewed cherries, and pepper. Quite a unique nose that is slightly difficult to pin down. It’s like an unwieldy greased pig rolling around in a prune, cherry filled pit.
• The Sip: Good creamy dark berry and cherry flavors with undertones of oak, baked bread and toasted almonds.
• The Score: Not Yet Released – I score this wine 3+ out of 5. Certainly a departure from a traditional Syrah or even a new world Syrah. I encourage you to go down to Vintage Hill for a sampling of this before you buy it just to be sure you enjoy their style of wine making.

Episode #77 Whitestone Wine Reviews

“Red wine, that’s what I like, that is what we make,” says Michael Haig of Whitestone winery. The Whitestone vineyard is located on the shores of Lake Roosevelt 60 miles west of Spokane. The vineyard microclimate is perfect for growing Bordeaux style grapes (Cab, Merlot and Cabernet Franc). For a full history of Whitestone and my previous interview with Michael Haig, see the DrinkNectar review.

I’m a huge fan of Bordeaux style blends. I feel that each grape brings individual characteristics to a wine that when properly done create a symphony of flavor and character. Whitestone is known for their Pieces of Red blend (reviewed here) and has recently released a Meritage blend using the best from their vineyard and highest quality French oak barrels. Whitestone holds the distinction of being the only estate grown, produced and bottled winery in Spokane.

Reviewed here are the Merlot, Cabernet Franc and the Lake Roosevelt Red non-vintage blend.

The NectarView

2006 Whitestone Merlot

• The Stuff: 100% Merlot from Lake Roosevelt Shores estate vineyard; 14.6% ABV
• The Swirl: Light plum with ruby edges and about 60% opaque. The wine is beginning to show some browning due to aging.
• The Sniff: A moderate bouquet of thin sour cherry fruit with hints of tobacco and oak
• The Sip: Thin on the front palate with the fruit coming late to the party. There is a cranberry / pomegranate flavor that starts tart then goes to a nice elegant finish. Slightly hot on the finish but has good acidity. Not a full flavor sipping wine but a nicely made wine to pair with food (grilling).
• The Score: The lack of structure and flavor at the $22 price point leads me to score this wine as 3 out of 5. I would hold off on buying this wine just to sip but would certainly recommend it with dinner.

2006 Whitestone Cabernet Franc

• The Stuff: 100% estate grown Cabernet Franc; 14.5% ABV
• The Swirl: Light plum with a browning aged color. A bright bluish hue can be detected. The wine is about 60% opaque.
• The Sniff: A mild presentation of under-ripe raspberry and blueberry tickles the nose and contains subtle hints of black tea and a dash of pepper
• The Sip: The mouth feel is similar to the merlot with a thin front palate with fruit that shows up toward the mid and back. A little more multi-dimensional with medium bodied old world earthiness, spice and subtle under-ripe blueberry flavors. There is a good amount of tannin strength that leaves the finish slightly chalky.
• The Score: At $20, I score this wine 3 out of 5. There is nothing off-putting about the wine, it leaves me longing for a little more flavor but would be a nice pairing with beef, and pasta dishes.

NV Whitestone Lake Roosevelt Red

• The Stuff: 40% Cabernet Sauvignon, 40% Merlot and 20% Cab Franc from the estate vineyard; 14.9% ABV
• The Swirl: A tawny plum that is about 70% opaque. Color is good out to the edges
• The Sniff: Once you get past the hot perfume smell of the alcohol, there are very nice aromas of red raspberry, cranberry and dark dark chocolate. The smell is bright and fragrant.
• The Sip: This shows why I like blends. Cabernet Sauvignon shows up and joins in the Franc and Merlot party providing a great sweet cherry flavor and a bold middle palate flavor of spice, wood, and tobacco. There is a good tannin structure but doesn’t feel chalky. The only off piece of the wine is the strong alcohol heat when you swallow.
• The Score: At $17 retail this is a very good value red blend and I score it a 3+ out of 5. It shows good drinkability now with an additional 3-5 years in the cellar.

Whitestone Winery is open from Noon – 6pm Thursday – Saturday at 111 S. Cedar in downtown Spokane. They have live music most weekends and are participants of the First Friday festivities. Their wine club gives members 10% off of single bottle purchases, 15% off of case pricing and merchandise and complimentary tastings for up to four people.

Whitestone on the Web – Twitter – Facebook

*Wine was provided as industry sample with the intention to review

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