2011 Walla Walla Valley Dwelley Vineyard Dolcetto
Our one-hundred percent Dolcetto is a “rare bird” for Walla Walla Valley, yet it is a star of the Dwelley Vineyard. This is our second vintage of this lovely, youthful quaffer. It starts with beautiful fruit with notes of strawberry, red raspberry, dried black cherry, hints of lavender, violets and toasted almond. With those balanced fruit notes this wine is ready to drink now. You can also age it for a year or two to enjoy more of its complex, spicy flavors. This is a value wine that will quickly sellout. Get some now.
Food pairing and recipe:
This spring-summer wine cries out for a delicious penne pasta dish. Start with reducing cream with some butter. Add a handful of grated pecorino, a dash of nutmeg, salt, white pepper, crispy bacon and peeled fresh asparagus cooked al dente. Mix together with the pasta and enjoy. |
2011 Columbia Valley Sangiovese
This wine is a nod to Gordy Venneri’s Italian roots and an impressive example of how well we craft wine from this important Italian grape. It contains 83% Sangiovese from: Seven Hills, Dwelley, Sagemoor and Kiona vineyards. To provide color, harmony and complexity we added 10% Lewis Vineyard Syrah and 7% Dwelley Vineyard Malbec. The saddle nose and the enchanting ripe fruit mid-palate continues with an ending of roasted fresh tomatoes, red peppers and zucchini that will thrill your palate.
Food pairing and recipe:
Risotto is the dish we recommend with our wonderful Sangiovese. Get a heavy sauce pan to handle the job of sautéing one chopped Walla Walla Sweet in two tablespoons of butter. After the onion is soft, add 1 1/2 cups of Arborio rice and coat it with the onion and butter. Then add ½ cup white vermouth and stir until all of it is absorbed. Add one cup of chicken broth or stock and stir until absorbed. Repeat this step until 3 or more cups of broth has been added, stirred and absorbed. The risotto should be creamy but al dente. Then add about ½ cup of pecorino and some chopped parsley. If you want to dress it up, stir in a pound of your favorite mushrooms sautéed in butter and serve. |
2011 Columbia Valley Cabernet Franc
We have earned a proud reputation for producing one of the very best Cab Francs in the state—this vintage is no exception. This seductive wine is anchored by 85% Cabernet Franc from Weinbau, Sagemoor, Cordon Grove and Dwelley vineyards. Additions of 13% Merlot from Sagemoor and Spring Creek vineyards and 2% of Carmenere from Dwelley Vineyard give it an incredible flavor lift. This Franc being our 17th has earned the title of our Grand Dame. It is age worthy, lush and rich with notes of sweet dark cherries, ripe strawberry with a dazzling finish of cheese Danish, and buttered croissant. Tasting this wine will give you a true peak experience. This wine is even better if opened a little early and allowed to breathe before serving.
Food pairings:
This Cabernet Franc goes perfectly with rich foods that contain a lot of butter. Ideal pairings include: mizithra cheese, brown butter and spaghetti, a gruyere cheese soufflé or a creamy mac and cheese. Serving it for brunch with your favorite apple turnover or cheese Danish will bring delightful pleasure and an afternoon nap. |
2010 Washington State Cuvée
Our 2010 Cuvee is a knockout. Friends of Walla Walla Vintners who have traveled to Bordeaux will recognize the Left Bank flavors of this astounding wine. Ten of the best vineyards we source were selected for this magnificent blend. This wine drips with jammy fruit—loganberry, blackberry, black cassis followed by Australian black licorice. This compelling wine will get your attention with the first sip.
Food paring and recipe:
Consider buying a magnum and inviting friends over for some delicious salmon chowder. Start with ½ lb. of cooked red potatoes that have been cubed, ½ lb. of crispy bacon cut in small pieces and drained. Add one tablespoon of bacon fat, one large chopped onion, three chopped garlic cloves, two teaspoons thyme, a bay leaf, a dash of red pepper flakes, three cups of whole milk, one cup of cream, salt, black pepper, a dash of nutmeg and finally 1 1/2 lbs. of smoked salmon without the skin. Simmer for 45 minutes and adjust seasoning as needed. Serve with chopped chives, a glass of Cuvee’ and garlic toast. This is a meal and wine your friends will relish. |
2010 Walla Walla Valley Syrah
The grapes from our Vintners Estate vineyard influence the mouth feel and texture of this bold Syrah. Sixty percent comes from Vintners Estate, embracing two clones – Joseph Phelps and Tablas Creek. The remaining 40 percent comes from Morrison Lane vineyard. This memorable Syrah is jammed-packed with black pepper from nose to finish. The center of the flavor profile is all about Madras curry, allspice and clove with an ending of spicy chutney. This remarkable Syrah is a testament to our own estate vineyard and Walla Walla. A word to the wise---because of limited production our popular Syrah’s consistently sellout quickly and this excellent wine will be no exception.
A delicious food pairing:
Patricia Wells has a wonderful recipe for fricassee of chicken with chorizo and peppers from her book The Provence Cookbook. Her fricassee dish is a perfect pairing with this Syrah along with a side of buttered egg noodles. We recommend looking up this recipe---and it only takes about 90 minutes to prepare from start to finish.
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2010 Walla Walla Valley Merlot
This compelling wine starts with 89 percent Merlot from Chan, Dwelley, Pepper Bridge, Seven Hills and own Vintners Estate vineyards. We then blended 7 percent Cabernet Sauvignon from Dwelley and Pepper Bridge vineyards and 4 percent Cabernet Franc from Weinbau vineyard to give the wine added structure and complexity. We cradled this lovely Merlot in oak for 18 months adding a subtle nose of grilled steak. The dried fruit character, especially ripe cherry, grabs your palate and takes you on a delicious and joyful flavor journey. We recommend decanting this age-worthy wine to enjoy its full power and expression.
A delicious food pairing:
Pasta and bean soup is an excellent companion with this Merlot. Combine three 15 oz. cans of white northern beans with one 28 oz. can have diced tomatoes, 2 bay leaves, 2 crushed garlic cloves, 3 cups of chicken broth, 3 Tbsp. of olive oil along with salt and pepper. While simmering, cook 1 ¼ cups of small penne pasta until al dente then drain and add to the soup. Add three Tbsp. of chopped parsley. Simmer for another 30 minutes. Serve with grated Parmesan and sliced baguettes. Don’t forget a glass of Merlot.
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