WASHINGTON
WAugust is Washington wine month! We celebrate our neighboring farmers and vintners by tasting 2 fun whites and 2 deep reds. We start with bright and racy Grenache Blanc from 2 Vintners, then a unique Picpoul from Gramercy! For reds we have a Bordeaux style blend from Dineen, and Abeja Cabernet!!!
Humble Vine
Wednesday, August, 6TH
2-8 PM
Wine Tasting: $25
Two Vintners, Grenache Blanc Columbia Valley, Washington $23
In 2010 Morgan Lee wanted to start with something that was truly unique for Washington State, and with so many delicious examples of Chardonnay and Riesling already on display, he knew that it would be hard to make something special in that arena. He crafted a Grenache Blanc. Morgan honestly believes that this wine put Two Vintners on the map more than any other in our history.
Aromas of chilled Granny Smith apple, wet slate and lemon zest. Crisp acidity makes flavors like lime zest pop.
Gramercy, Picpoul Walla Walla, Washington $26
Very cool Picpoul by very cool Gramercy! Citrus, grapefruit, white peach, apricot, Meyer lemon zest, fresh lime, nectarine, white flower, tarragon, chalky soil, wet stone mineral, sea breeze salinity. Makes you want to just keep smelling it. Light and lean on the palate but the acidity lingers invoking again that feeling of salinity that leaves you craving more.
Dineen Vineyards, “Vintner’s Blend” Red Yakima Valley, Washington $25
A bouquet of dark red fruits such as cherries and cranberries, accentuated by subtle hints of raspberries and apple pie filling. Delicate notes of vanilla and tobacco add depth. The flavor profile presents a delightful combination of blackberry, stone fruit, and fig. A Bordeaux style blend of 42% Cabernet Sauvignon, 27% Cabernet Franc, 12% Merlot, 8% Syrah, 6% Malbec and 5% Petit Verdot.
Abeja, Cabernet Sauvignon Columbia Valley, Washington $60
A dusty yet understated mix of crushed violets, lavender and black cherries complemented by exotic spice. It's silky-smooth, displaying wonderful finesse, with a blend of blueberry and blackberry fruits motivated by brisk acidity. This tapers off long and staining to the senses, leaving a primary concentration of fruit and a buzz of residual acidity that maintains fabulous freshness.
