Wine in Walla Walla Valley Oregon

The Wine Advocate - "I confess that my heart sinks a bit whenever I read the name of this grape variety on an American wine label because I've tasted one disappointment after another, but the Leonetti 2009 Sangiovese transported me smilingly straight to Tuscany before gently reminding me that it had a distinctly delicious personality, thank you, needing no Old World validation. (Its 8% Syrah component is not novel, though not all growers of Sangiovese would own up to that.) I don't think there is much mystery about what makes this wine so expressive and successful. Gentle fermentative extraction in open-top wooden uprights is followed by maturation in large ovals and demi-muids rather than barriques...and not too many of them new, either. This cepage had been in the Leonetti line-up since 1995, so when the decision was made to move into estate-bottling mode, a place was found for it both in the Seven Hills and Loess vineyards. Roasted chestnut, game, violet, and lightly-cooked cherry rise from the glass, then inform a palate whose sense of tannic grit is not at all coarse but sufficient to add invigoration and almost certainly enhance this wine's adaptability at table. While I strongly suspect that low-level brett is responsible for some of the personality on exhibit here - and in consequence I'd monitor stocks carefully if planning to cellar any - it, for now, in no way lacks for lip-smacking primary juiciness that extends all the way through a vibrant, saliva-liberating finish. And the liveliness here, incidentally, isn't on account of any acid adjustment (though Figgins did add tartaric to selected lots of Cabernet and Merlot in this vintage, as he says he typically will one year in three). "We love what Sangiovese does," says Gary Figgins, "but viticulturally it's a challenge. We found, for instance, that interior berries weren't getting good exposure, so now we go through right after bloom with a hair comb" to remove one third or more of the embryonic fruit within each cluster. "

Discover K Vintners Guido Sangiovese Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Washington State, especially the Walla Walla Valley, grows Merlot with density and complexity of flavors not achievable anywhere else. This world class Merlot from our vineyards shows classic varietal character of black cherry, olive, and red currants. Balanced acidity and supple tannins compliment the rich mouth feel. The finish languishes with toast, vanilla, and mocha notes. Experience Merlot as it was meant to be.

Sourced from the southeast corner of Washington State, our Walla Walla Red Blend is full-bodied with an opulent color combination of dark purple and indigo blue. The nose swirls with scents of crushed violets, wild berries, allspice and hazelnuts. A rich palate boasts flavors of briary blackberry, dark cherry and boysenberry with layered hints of clove and spiced nuts on a smooth finish. WINEMAKER NOTES Cool winter and spring months lead to a warm summer and temperate fall weather during the 2017 growing season. These conditions allowed for grapes to hang on the vines and to properly ripen. After the grapes were harvested, sorted and fermented, the wine was then aged in French oak barrels for 22 months. This blend is ready to please from the moment the cork is pulled. FOOD PAIRINGS A rich and juicy, food-friendly blend, this is a great wine to pair with hard cheeses, eggplant parmesan, wild mushroom raviolis, chicken cordon blue, slow-roasted stews or a rack of lamb. VARIETAL BLEND 45% Merlot, 30% Cabernet Sauvignon, 15% Petit Verdot, 5% Grenache, 5% Cabernet Franc ACCOLADES 92 Points, The Tasting Panel (2016 Vintage)

Aromas of red fruit and cassis with floral and spice hints. Rich, smooth and vibrant.