Produced & Cellared in Montana
2012 Merlot— The silty soils left by the ancient Lake Missoula flood provide the terroir for this Merlot. Aged in French and American oak, find black cherry, currant, and burnished leather aromas leading to plum, currant, and toasted oak with hints of chocolate on the finish. We advise serving with grilled steaks, venison, hamburgers, strong cheeses, or a red meat casserole. Drink now or in 2-5 years.
2014 Malbec— This Malbec is produced with grapes from Yakima Valley vineyards that have been supplying small, artisan wineries for years. It represents a classic medium-bodied Malbec with pronounced and well-rounded flavors of dark cherry, blackberry and plum layered over a slew of high profile spices. This makes for an interesting medley of aromas and flavors. Malbec may be Argentina’s signature grape, but nothing is lost in the smooth tannins and earthy essence of this wine that’s been aging in French and American oak barrels for two years. It’s definitely a red meat wine adaptable enough to stand up to spicy Mexican or Cajun foods or saucy Italian fare. Consider giving this Malbec a go with meatloaf, barbecue ribs or hamburgers off the grill.
2012 Syrah — “For me, Washington state is the second-best place in the world for Syrah, after the Rhône Valley. I really do believe it’s that amazing. I’ll take it over [Australian] Shiraz or California Syrah any day.” – Chris Miller, sommelier at the Wine Spectator Grand Award-winning Spago restaurant in Beverly Hills.
Our spicy, big-hitting Syrah has aromas of blackberry, currant, cinnamon, vanilla, and anise. Co-fermented with about 3% Viognier in the old French tradition, this red wine ends in firm but smooth and supple tannins creating a soft & lingering finish. Aged 2+ years in new French oak barrels, it shows bold, smokey wood flavors consistent with fine oak cooperage. Enjoy now or at it’s best in 2-4+ years. 100% crushed, fermented & aged at our winery & in our cellar here in Billings.
2012 Cabernet Sauvignon — Our Cabernet Sauvignon is a special treat for “Cab” lovers. Young, big, bold and dark! The grape’s naturally high tannins, the unique wood flavors of vanilla and spice complement the natural grape flavors of black currant and tobacco. The grapes for this release (45 cases)were born from the micro-climate of eastern Washington’s river valleys and the silty soils left by the ancient Lake Missoula flood. Aged for 30 months in French and American oak it’s a candidate for an added 3-5+ years of aging. We advise setting out a bottle (let it breathe for at least 30 minutes before pouring) the next time you serve grilled steaks, hamburgers, a red meat casserole – it’s also perfect when paired with strong-flavored cheese, and chocolates (especially dark chocolate).
2012 Petit Verdot — Another grape used primarily for blending, this “spice box” wine is anything but “petite.” Notes of molasses, cocoa, and coffee bean mingle with mature flavors of violet and leather, which are further enhanced through aging in French and American oak barrels. Pair it with rich cuts of red meat (beef, bison, lamb or wild game) and well-aged cheeses, especially aged smoked cheddar. This full-bodied wine is a perfect choice as a gift for experienced red wine drinkers. This is a great candidate for 2-5 years of cellaring.
2012 Barbera — This Barbera is a medium-bodied wine suggesting flavors of pie cherry, raspberry, and early plum. The lingering finish is a testament to its balance. Barrel-aged for two years, its natural acidity and tartness makes this a versatile food wine. Great with zesty tomato-based pasta sauces accented with chorizo or Italian sausage. It’s perfect with classic pepperoni pizza. Drink now or age 2-4 years in your wine rack.
2012 Tempranillo — Our Tempranillo is made from grapes grown in a premier Yakima Valley vineyard located just north of Benton City, WA. The Tempranillo grape is the dominant grape varietal of Spain’s Rioja region. Ours has characteristic and vibrant red fruit flavors of plum, cherry and strawberry – mixed with an earthy minerality. This release is traditional of the Spanish-style Tempranillos — medium-bodied with mild acidity – making a very food friendly wine. Pair with simple meats like chicken, leg of lamb, and pork loin and it works especially well with Mediterranean tapas, bolder meat dishes or an aged Spanish cheese like Manchego or Idiazabal. This release was aged in neutral French & American oak barrels for two years prior to bottling. Drink now — or better yet, let it age in your cellar or wine rack for at least a year.
2012 (406) — This blend of Merlot, Cabernet Sauvignon, and Syrah is a big, bold and softly tannic creation that takes the palate on a journey. Start with aromas of pipe tobacco and over-ripe current. Then dial up flavors of blackberry layered with burnished leather and wood smoke- finish with lingering earthy and herbal notes touched with an array of kitchen spices. This is the ultimate red meat wine. Drink now or age 3-5 years.
2012 Rimrock Red — The 100+ mile run of unique sandstone cliffs carved over the centuries by the Yellowstone River is the inspiration for this signature red wine. Not for the faint of heart, this blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot is loaded with the flavor of chokecherries, wild current and blackberry – finishing with layers of smoked wood and burnished leather. Enjoy now, or age 2-5 years in your cellar.
2011 Vincognito — A mix-up after fermentation left us scratching our heads… So, we’re not exactly sure what red wines make up this blend. We know there is Merlot, Petit Verdot, & Syrah in the blend that my buddies Martin & Steven selected in crafting this wine – along with the “mystery” red wine. Aged in French and American barrels, find big tannins and bold black fruit flavors that pair well with any red meat.
2014 “Summer Blend” — This wine is a summer evening in a bottle- a treat to every sense… A blend of Riesling, Muscat, Pinot Gris, and Gewuztraminer, it’s an off-dry, zesty and refreshing white wine that suits all levels of wine drinkers. Our Summer Blend is great by itself or paired with food. Use as an after dinner cocktail!
2013 Chardonnay — A secret is just getting out: The small family vineyards of the sun-soaked Yakima Valley produce some of the world’s best Chardonnay grapes. In fact, this Chardonnay received a score of 85 in the prestigious rankings of Wine Spectator magazine!
This crisp and very lightly oaked wine is testament to that honorable award. It provides mild notes of butterscotch, vanilla and very light buttery flavors with firm acidity and a mild apricot finish. Chardonnay pairs with roast poultry, pork, shrimp or Caribbean fare along with an array of mild cheeses and cream sauces. Serve this Chardonnay “cool” (50-55 degrees) — not refrigerator cold — to enhance its fruit flavors.