Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | $49.00≈ €43.60 · £36.83 | vinoshipper.com ↗ |
| Producer priceRecommended retail price | 2021 / 750ml | $49.00≈ €43.60 · £36.83 | vinoshipper.com ↗ |
| Producer priceRecommended retail price | 2019 / 750ml | $52.00≈ €46.27 · £39.09 | vinoshipper.com ↗ |
| Producer priceRecommended retail price | 2018 / 750ml | $54.00≈ €48.05 · £40.59 | vinoshipper.com ↗ |
2022 Technical Specifications
Alcohol 13.9%
Grape Varieties 100% Chardonnay
Region Columbia Gorge
Soil Volcanic soils
Elevation 365.76 meters
Harvest Dates 2 Oct 2022 to 10 Oct 2022
Brix at Harvest 22.7°
Estate Grown Yes
Grape Clone Dijon 75 and 76; Wente
Fermentation Vessels French oak barrels and 500 L puncheons
Oak Details 44% First Fill New Oak
First Fill New Oak44%
Oak Types French oak
Barrel Size 500
Bottling Date 9 Jul 2024
Production Details Barrel-fermented, then aged for 20 months in 100% French-oak puncheons, 44% new, with bâtonnage and lees aging. Only partial malolactic conversion was allowed. Production was 238 cases.
Tasting Notes Rounded mouthfeel and balancing acidity, with lemon, yellow apple, almond custard, minerality, volcanic spice and toasted oak.
Food Pairing Crab, roast chicken, summer corn, winter squash or risotto
Critics Ratings 92
2021 Technical Specifications
Alcohol 14.2%
Grape Varieties 100% Chardonnay
Region Columbia Gorge
Soil Volcanic soils
Harvest Dates September 2021
Sites Lower-elevation estate fruit and higher-elevation Underwood Mountain fruit from Washington
Grape Clone Dijon 75/76 and 96; Wente
Pressing Method Gentle Whole-Cluster Pressing
Oak Types French oak
Barrel Size Puncheon
Bottling Date August 2023
Production Details The fruit was gently whole-cluster pressed and the wine matured for 20 months in six puncheons with bâtonnage and approximately 50% malolactic conversion; 255 cases were produced. The sheet contains an unresolved new-oak conflict: its narrative says 33% new French-oak puncheons, while its bottle notes say 40% new.
Tasting Notes Rich but balanced, with refined minerality, Meyer lemon, orange zest and cardamom, followed by a seamless lingering finish.
Critics Ratings 91
2019 Technical Specifications
Alcohol 13.3%
Grape Varieties 100% Chardonnay
Region Columbia Gorge
Soil Volcanic soils
Harvest Dates October 2019
Sites Lower-elevation estate fruit and higher-elevation Underwood Mountain fruit from Washington
Grape Clone Dijon 75/76 and 96; Wente
Pressing Method Gentle Whole-Cluster Pressing
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Oak Types French oak
Barrel Size Puncheon
Bottling Date August 2021
Production Details The fruit was gently whole-cluster pressed and the wine matured for 20 months in six French-oak puncheons, 33% new, with bâtonnage and approximately 50% malolactic conversion. Production was 337 cases.
Tasting Notes Rich but balanced, with refined minerality, Meyer lemon, orange zest and cardamom, followed by a seamless lingering finish.
Critics Ratings 92
2018 Technical Specifications
Alcohol 13.8%
Grape Varieties 100% Chardonnay
Region Columbia Gorge
Soil Volcanic soils
Harvest Dates 1 Oct 2018
Sites Lower-elevation estate fruit and higher-elevation Underwood Mountain fruit from Washington
Grape Clone Dijon 75/76 and 96; Wente
Pressing Method Gentle Whole-Cluster Pressing
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Oak Types French oak
Barrel Size Puncheon
Bottling Date August 2020
Production Details The fruit was gently whole-cluster pressed and the wine matured for 20 months in six French-oak puncheons, 33% new, with bâtonnage and approximately 50% malolactic conversion. Production was 308 cases.
Tasting Notes Rich but balanced, with refined minerality, Meyer lemon, orange zest and cardamom, followed by a seamless lingering finish.
Critics Ratings 92
2016 Technical Specifications
Alcohol 13.8%
Grape Varieties Chardonnay
Classification Columbia Gorge AVA
Region Columbia Gorge
Soil Volcanic soil
Brix at Harvest 23.0°
Grape Clone Dijon 75 and 76
Pressing Method Whole-Cluster Pressing
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French oak
Bottling Date 14 Sep 2017
Production Details Aged for 10 months in all-French-oak Cadus vessels: 45% new puncheons and 55% regular barrels between one and four years old. The wine was whole-cluster pressed and matured sur lie with bâtonnage; 255 cases were produced.
2015 Technical Specifications
Alcohol 13.9%
Grape Varieties Chardonnay
Region Columbia Gorge
Soil Volcanic soils
Brix at Harvest 23.9°
Grape Clone Dijon 75 and 76; Wente
Fermentation Vessels French Cadus barrels
Pressing Method Whole-Cluster Pressing
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date 3 Sep 2016
Production Details Whole-cluster pressed and fermented in French Cadus barrels, 20% new, with bâtonnage as required; 239 cases were produced. The sheet also reports “Total Acidity .64” but supplies neither a unit nor an acid-equivalent basis, so that figure was not normalized as total_acidity_gl.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2480219 | — | — | wine-searcher.com ↗ |