$35
WASHINGTON : COLUMBIA VALLEY
Cabernet Sauvignon
FULL-BODIED, DARK FRUIT, HERBAL, ESPRESSO, CASSIS, VIOLET, OAK
Classically Cabernet! Layers of bittersweet chocolate, espresso, barrel spice, and bright cherry are well-balanced by significant dusty tannins and a persistent finish in this precise and focused wine from Washington State.
FARMING : Sustainable
PAIRING : Dry Rubbed Grilled Ribeye Steak
$24
UNITED STATES: WASHINGTON: Columbia Valley
Cabernet Sauvignon
MEDIUM-FULL BODIED, BLACKBERRY, CASSIS, TOBACCO, SPICE, OAK
Firm, dense, and focused, with old world structure. This approachable and quality Cabernet excels, not only are the grapes sourced from some of the only organically certified vineyards in all of Washington state, there are also no additions or corrections made on the cellar.
FARMING: Organic
PAIRING: Cervelle de Canut (Herbed Cheese Spread)
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Washington State
Merlot, Cabernet Sauvignon, Syrah, Malbec
DRY, MEDIUM BODIED, RED FRUIT, VELVETY, SPICE, OAK
$17
WASHINGTON STATE : COLUMBIA VALLEY
Grenache, Cinsault, Cabernet Sauvignon, Syrah
LIGHT-BODIED, CITRUS, APRICOT, BLOOD ORANGE, JUICY, NO OAK
A delicious blend of Rosé wine, botanicals, blood orange, and happy terpenes by Charles Bieler of Bieler Family Wines. It's a fully flavored yet delicately balanced combination of high-tone red fruit, ripe blood orange, a touch of botanical bitterness, and a hint of sweetness. The "happy" terpenes, including Beta-caryophyllene, linalool, and D-limonene, are derived from fruits and vegetables (not hemp or cannabis) and are known for creating a gentle euphoric lift and mood-boosting experience. ABV of just 9% and is carbonated to frizzante level. Natural fruit. Unfined/unfiltered.
Ecology : Organic
Pair With : Fruits & Friends & Sunshine
$16
WASHINGTON : COLUMBIA VALLEY
Cabernet Sauvignon
FULL-BODIED, BLACKBERRY, PLUM, LEATHER, EARTH, SMOKE, PEPPER, OAK
WINEMAKING : Primary and secondary fermentation in neutral barrels; minority portion of the blend was pressed into 100% New American Oak barrels through MLF; both portions of the blend matured for approximately 13 months in barrel on lees
FARMING : Sustainable