Burgundian-style Pinot packed with flavor, texture and vibrancy, with fine ripe tannins and restrained use of French oak. Perfect pairing with roasted salmon, mushrooms and poultry.

A special vintage of this orange wine which was fermented on the skins for 15 days. This is our 7th vintage of the wine. Picked a little later than the 2021 vintage, this wine is dry but shows a little more of the honeyed and spicy notes of the varietal. It's been a Thanksgiving favorite for a couple years now (also pairs well with left-over Turkey Tikka Masala). Beautifully pronounced aromatics.

Estate-grown, Certified Organic, dry-farmed and own-rooted grapes. Wonderful and complex flavors coming from mixed skin-contact and whole-cluster pressed portions, along with zippy lime-zest-like acidity. 100% natural fermentation and unfiltered. Pair with Basil Pesto and Pasta, Brussels Sprouts or halibut with lemon.

A Riesling from a relatively new vineyard on Underwood mountain, lower in elevation than our past vineyard source, with slightly lower acidity, but still a serious food-pairing wine. Pair this with sushi, roasted mushrooms and seafood. Versatile white wine for the holidays.

Red Willow vineyard is the most Western vineyard in Yakima Valley and where the first Syrah in Washington state was planted, over 40 years ago, at a steep hillside site called the Chapel Block, inspired by a famous Chapel in Hermitage in northern Rhone. Syrah grown there produces a very distinctive and powerful style of Syrah. The 2020 vintage is our favorite so far from the vineyard, showing the distinctive Red Willow aromatics of floral and game on the nose, along with a structured, blackberry and chalky minerality on the pallet. Its a graceful wine that shows how we use our lower alcohol approach to the pick, along with a whole-cluster fermentation, to retain the grape's natural acidity and bring a spicy intensity to the wine. 100% whole-cluster and aged 12 months in neutral French oak barrels. Native fermentation. Unfiltered.

Red Willow Vineyard is located at the far western end of Yakima Valley AVA. This unique Cabernet Sauvignon is made with only neutral oak barrels (no new oak). Intense, opulent, elegant, and meaty with red and black cherry fruit. Balanced, with good acidity and beautiful concentration of flavors, ripe tannins, no bitterness, along with some weight and richness. Native fermentation. Unfiltered.