Harvest

Stems on co-fermentation of Viognier and Syrah harvested in late October from the Double River estate vineyard.

Bottling

The finished wine was blended with estate Sémillon and put into a Brite tank where the carbonation process began before bottling.

Aging

Fermented in stainless steel followed by pressing into neutral French and American oak to hold on to the deep color associated with Walla Walla Syrah.

Food Pairing

Shaved Root Vegetable Salad, Smash Burger, Black Bean Burger.