Whole cluster natural co-fermentation. Wild ferment started with a pied de cuve, with a 7-day partial carbonic fermentation (with a hint of foot-stomping!). After that week, the fruit was pressed and immediately went into neutral oak barrels to complete fermentation. It aged for 6 months prior to bottling in neutral oak and stainless steel. This is a no-additive wine,with only a small amount of sulfur (SO2) used before
Conley's high elevation (average 1600') growing conditions yield berries with thicker skins, producing intensely flavored wines. The vineyard soil is dense, rocky, sandy, and hardpan, with not much topsoil, translating to wines notable for their mineral characteristics.
Vineyard: Conley Vineyard (certified organic), Columbia Valley Aging: 15 months in 20% new American and French oak Aromatics: White peach, fennel seeds, vanilla bean Palate: Tarte Tatin, cardamom, tarragon, crisp acidity
The 2013 Merlot is sourced from our two estate vineyards, Stonemarker and Pheasant Run. Aged in select tight-grain French oak barrels that add a soft and structured mouthfeel while showcasing the unique terroirs of our estate vineyards. The merlot has features of bright berry, hints of leather and velvet cake.
The Artisan Blend series is produced from grapes selected from some of the finest and most highly regarded vineyards in the Walla Walla Valley. For each vintage, we reserve the highest quality fruit from our partner growers in order to create a unique and exciting Bordeaux-influenced blend. Every year, our Artisan Blend label art is intended to commemorate the artists that have worked with us at the Walla Walla Foundry, and artists that have inspired us. For 2018, we featured Keiko Hara’s painting “The Field and the Sky,” which was dedicated to our founder and father, Mark Anderson, in May of 2020. This vintage is also dedicated to him.