This wine comes from a trio of renowned vineyards, each with ideal microclimates for their varieties. To preserve freshness and natural acidity with richness and a silky texture, we keep the grapes partially shaded from the summer sun. Planted in 1982 on the Wahluke Slope, we source sémillon from the oldest block of Rosebud Ranch, in an area that benefits from diurnal swings of up to 50 degrees. We also source sémillon from legendary winegrower Dick Boushey’s Boushey Vineyard—a cooler site in Yakima Valley. Our aromatic muscadelle and sauvignon blanc come from nearby Lonesome Spring Ranch.
Vintage & Harvest:
2015 began with a very warm February and March, followed by abundant heat from mid-May to late June. To address the early season heat, which spurred the vines to an early start, we tailored our irrigation, crop size and shading to the needs of the vineyards. From July on, the weather returned to seasonal averages, allowing us to fine-tune our viticulture in the run-up to harvest. Though harvest was our earliest ever, thanks to knowledge gained from other warm vintages, the quality of the fruit was exceptional. With an eye toward acid levels (as opposed to sugars) we harvested our Lonesome Spring sauvignon blanc on August 24th at 22.5 ̊ Brix, with the site’s muscadelle coming in on September 2nd at 24.5 ̊ Brix. Our old-vine sémillon from Rosebud Ranch was picked on August 20th at 24.5 ̊, while our sémillon from the famed Boushey Vineyard was picked on August 26th and September 4th at 24.3 ̊ and 22.8 ̊ Brix.
Each small harvest was sorted by hand at the winery after hand picking and vineyard sorting. To preserve acidity, fresh fruit and floral purity in the warmer 2014 vintage, 95% of the grapes were whole-cluster pressed. Fermentations were done in both Nomblot concrete tanks and old Bordeaux barrels, with aging on lees to enhance texture and aroma. The wine was blended in the early summer from our best barrels and tank wine, and represents 45% barrel aging and 55% concrete, with a very modest 3% new oak. To further preserve acidity and varietal character, only 60% of the wine underwent malolactic fermentation, and the wine was not cold stabilized. As a result, if stored exceedingly cold, it may shed natural tartaric crystals.