Produced, Cellared and Bottled 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 SORRY SOLD OUT— 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.
2013 Tempranillo — The Tempranillo grape is the dominant grape varietal of Spain’s Rioja region. Our wine from this vintage has characteristic and vibrant red fruit flavors of plum, cherry and strawberry – mixed with an earthy minerality. This release is 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. We aged it 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 SORRY SOLD OUT— 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 with barrels during pressing 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.
2013 Primitivo — Our Primitivo is a deeply colored, rich full-dry red wine with concentrated flavors of dark cherry, wild blackberry, cloves, and nutmeg. We find an earthy mid-palate, laced with a finish of anise and fresh-cut tabacco. Best when paired with spicey tomato-based pasta sauces, grilled beef or baby back ribs. This wine a great canidate for aging 2-5+ years in your cellar.
2013 Mourvèdre — (also known as Mataró or Monastrell) This release is a full-bodied dark, meaty red wine with initial aromas of violet, jasmine and chokecherry blossom. We find notes of black pepper, dark plum and clove in the taste, leading to a lingering soft finish of sassafras and black cherry. Food pairing with this wine is easy. Mourvedre is perfect when served with lamb, grilled meats, game of all types, veal, duck and pork and beef. With its fresh spicy character, Mourvedre works well with a wide variety of different hard and soft cheeses. Aged in 2-yr and neutral French oak barrels. Drink now or cellar age 3-5 years. We advise 30 minutes of proper decanting before serving at 65 degrees.
2014 Petite Sirah — (also known as Durif) Our Petite Sirah starts with aromas of pie cherries, mint and Asian spices, leading to initital flavors of mulberry, star anise, and mocha. Mid-range flavors of blueberry, chocolate, plums and black pepper characterize this standout release. The big tannins in this wine help it pair with big, dark meaty food dishes and meat off the grill. Try it with your home-made chili, enchiladas and beefy taco salads. Aged 26 months in a blend of French and American oak barrels, this wine is great to drink now, but will start showing its stuff in 4-6 years. Petite Sirah with such high tannin is the perfect red wine to pour in a decanter and let it evolve for 2–4 hours (if you can wait!) – but try to serve it at about 65 degrees.
2014 Carmenere — Quite often used in blending Bordeaux-style releases, we have chosen to keep with our tradition of producing and exemplary 100% Carmenere – and leave its blending to other winemakers. This smoky and sultry release is notable for its supple red-and-black berry flavors (in a similar style to Merlot) and herbaceous notes of green peppercorn, forest floor touched with traces of anise. We find raw tobacco and burnished leather flavors mid-palate, that lead to a long and soft cocoa butter finish. Carmenere naturally matches well with smoked, grilled or roasted meats, chicken, pork, lamb, beef and veal. Due to its bold character, it also holds up with and matches perfectly with some spicy dishes and strong, hard cheeses. We’re fortunate to have happened on to some of the best of a very limited supply of U.S.-produced Carmenere. It was aged 2-years in French oak barrels. This recently-bottled, very young release should be aged in your cellar for at least 2 years. If you choose to serve it before 2 years, please let it decant for up to an hour and pour at 70 degrees.
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.