Produced & Cellared in Montana
2012 Merlot— The micro-climate of Washington’s Horse Heaven Hills and the silty soils left by the ancient Lake Missoula floods provide the terroir for this Merlot. Notes of chocolate and coffee bean are being enhanced through aging in French oak barrels. A mild natural acidity gives this wine great balance and a complex palate. This easy-to-drink-alone wine pairs well with meat loaf, Italian-style sausages, beef stew or even smoked salmon and tuna. Try it with pasta dishes, pizza and cheeses like Gouda, cheddar, Monterrey Jack or smoked provolone. This is a great candidate for 2-5 years of aging.
2013 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 Sangiovese — Our version of the the trademark wine from Italy’s Tuscany region comes from the sunwashed vineyards of the Yakima Valley. Remarkable aromas of light-red berry, allspice, tobacco and cedar can be found in this Sangiovese. A medium-body and medium-soft tannin structure allow flavors of red cherry, plum, strawberry, cinnamon and vanilla enhance your the palate for a wide range of foods. It’s very versatile and matches-up well with the flavors of Italian sausage, marinara, lighter red meats, grilled fish, lamb, pork, stews and well-aged cheeses. Very drinkable now — this wine will age well for 1-3 years.
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.
2010 (406) — The name speaks the origin of the silty soils left by the ancient Lake Missoula floods, and that helps provide the terroir for this blend of our Cabernet Sauvignon, Cabernet Franc, and Merlot. Aged in French and American oak barrels, find big tannins and bold black fruit flavor so that pair well with any red meat, hearty red pasta sauces, and well aged, robust cheeses. Drink now or age another 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 Docetto Rose’ — This dry rose has exotic aromas of raspberries, strawberries, and notes of lilac and violets. A well-balanced mouthfeel provides succulent strawberry, rhubarb, and cinnamon flavors before it finishes with soft textures of fresh cream and vanilla. Great as a stand alone wine, it pairs well with light salads, baked or broiled chicken, and an array of seafoods.
2014 Riesling — If you’re looking for a no-fail white wine for the table or the patio, this off-dry (3.2%residual sugar) wine will fit perfectly. With a sensible balance of sugar and acidity, it has aromas and flavors of tropical fruit, orange peel, peach and honey. Full-bodied but crisp on the palate, it can be enjoyed with chicken recipes, a wide range of salads, seafood dishes, light meats, cold cuts and BLTs. Perfect alone after dinner – or with apple pie or caramel desserts. Drink lightly chilled (50-55 F).
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.