This unusual blend of 52% Sangiovese, 36% Syrah and 12% Mourvèdre is appropriately named as it is a riot in a glass. A nose of fresh cherries and berries jumps out in your face. There is youthfulness in the palate-read more-
A smoky and meaty wine with a mouthful of blueberries and just as dark and dense as ink. Believe it or not, I was served this wine with a dessert of cheesecake with a sweet cherry sauce on top. It-read more-
L’Ecole has been producing Merlot since 1983 and after all of these years, they still have the “touch.” With the addition of 12% Cabernet Franc, 5% Petit Verdot, 3% Cabernet Sauvignon the nose is spicy showing a palate of dark-read more-
A classic Bordeaux-style white blend of 69% Sémillon, 26% Sauvignon Blanc and 5% Muscadelle. I believe this was the first time I had ever tasted Washington State wine with Muscadelle. The nose on this white wine was of honeysuckle and-read more-
Walla Walla, Washington, was known as a college town long before it was ever known for its wine. In the mid-1800s, the Washington Territorial Legislature granted a charter to Whitman Seminary, established by Christian missionaries Marcus and Narcissa Whitman. Twenty-four-read more-
A blend of 75% Tempranillo and 15% Grenache, and 10% Syrah from the Walla Walla Valley at Les Collines Vineyard, located at the foot of the Blue Mountains. I definitely knew it was Walla Walla fruit from the smoky nose-read more-
If you were visiting the rich agricultural community of Walla Walla and were told, "visit the incubators" on Piper Avenue at the Walla Walla Regional Airport and Industrial Park, you would typically think of a controlled environment that is hatching-read more-
From the Walla Walla Valley: In July and August over 1,800 acres of grapes were basking in 90 to 100 degree temperatures, making it an early harvest the first week of September in the Walla Walla Valley. And by the-read more-