Walla Walla Valley.

Aged 28 months in 30% new French oak. 

Smooth and medium-bodied with a vegetal melange of tomato vine, fresh peppers, thyme, and oregano.

Red Mountain. 

Sturdy tannins and a mouthful of black cherries with a lingering backdrop of oak and savory spices. 

Walla Walla Valley.

100% Mourvèdre. Aged 28 months in 30% new French oak. 

Walla Walla Valley.

Aged 18 months in 30% new French oak. 

Ripe Bing cherry, stewed plums, cinnamon, and vanilla round out this luscious medium bodied red with silky tannins.

Columbia Valley.

57% Sangiovese, 29% Merlot, 14% Cabernet Sauvignon.

This wonderful, food friendly Super Tuscan is perfect for enjoying an Italian feast with or a slice of pizza.  The mouth watering acidity is balanced with soft tannins.  Aged 22 months in French oak, this is one earthy Super-Tuscan style red that plays to bright berry fruits and warm spices.

Olsen Vineyard, Yakima Valley.

Whole-cluster cold-pressed, then aged for 10 months in French oak. An elegantly toasted Burgundy style white with golden hues of apricot and a hint of clarified butter. Pairs nicely with tomato-based dishes.

Columbia Valley.

Cold pressed, then aged in stainless steel. 

Light minerality sets the pace for a vibrant celebration of fresh citrus, white peach, and crisp apple.

Rattlesnake Hills

100% Barbera (Fortified Dessert Wine) 500ml

Luscious, beautifully balanced, with bright flavors of cranberry, cherry, and chocolate crafted and blended for Dancing Fish Vineyards by Greg Osenbach of the legendary Whidbey Island Winery.

Columbia Valley.