Walla Walla Valley
Walla Walla simultaneously commands respect and compels us to explore. Formalized in 1984, this cross-border American Viticultural Area spans southeast Washington and northeast Oregon to trace the natural contours of the valley. Some of Washington’s oldest wineries are here and they continue to make an indelible mark on American expressions of Bordeaux and Rhone-oriented reds. Winegrowing dates back to the 1850s but began in earnest in the 1970s. We believe there is still more to unearth within this valley’s diverse soils, elevations, and weather patterns—particularly at the cooler eastern end, where our Skysill Vineyard emerges as a profound expression of the new Mill Creek subregion. Beyond the land and climate shaping the wines we make, we hope to reflect the people and spirit of this place—the wisdom, boundary pushing, and joyful tenacity.
Horse Heaven Hills
Windy, arid, and warmer—this is what you notice about the Horse Heaven Hills region, after first being struck by its remoteness and wide-open beauty. Strong winds help shape smaller canopies, thicken the grapes’ skins, and prevent disease. The nearby Columbia River moderates temperatures, protecting from frost both early and late in the growing season. We source Cabernet Sauvignon from Andrews Family Vineyard at 1,400 feet elevation and Phinny Hill Vineyard at 700 feet, both family-owned sites on south-facing inclines looking down toward the river. These “hills” are asymmetrical wrinkles of the Yakima Fold Belt, raised by complex tectonic compression that is still not well understood. Vines thrive in deep silty loam over basalt bedrock. Phinny Hill soil includes sediment from the ancient Missoula Floods, while Andrews Family sits above the floodplain and is dominated by soil deposited by wind. Horse Heaven HIlls fruit is capable of producing headturningly aromatic wines that balance grace and power. A polished shape to the tannins sets them apart.
Red Mountain
The wine tastes like the land: dusty, red-toned, desert sage, rocky minerality. Red Mountain is one of Washington’s smallest growing areas and has a feeling of impossibility. Vines strive through hot days in low-nitrogen, high-alkaline dirt. (The earth here is not red—Red Mountain was named for the hue we see in the spring when the cheatgrass turns color.) Temperatures can drop 40 degrees at night, blessedly preserving acid. We source Cabernet Sauvignon from Quintessence Vineyard, a gentle south-facing slope at 800 feet elevation. Our vines are in rare Hezel soil, a fine mixture of sand, silt and clay not found in any other AVA in the state. We also work with Cabernet grapes from Shaw 32 Vineyard, just 700 feet above sea level but steep and west-facing. The soil type is Kiona, a silty loam peppered with stones. Red Mountain’s austere soils and sparse annual rainfall restrict growth, concentrating the fruit. The air moves constantly, with wind from the Yakima River prodding the small grapes to develop tough skins—later in the cellar revealing plush textures concealed by the harsh landscape.
