Sparkling & Special

Pinot Meunier Sparkling Wine

The grapes for our Pinot Meunier Sparkling Wine are crushed and allowed to rest on the skins for 24 hours prior to being put into the press, where only the free run juice is used for the cuvee. Fermentation takes place like a typical rose’ wine – cool and slow. Several months later, the wine is re-inoculated and bottled to begin the second fermentation. In September we begin riddling, a process to move the sediment to the neck of the bottle for disgorgement, and in November the wine is disgorged.

The wine shows a very tight and fine bubble structure, nice acidity, and the great flavors of cherries, strawberries, and raspberries. The wine has a rich mouthfeel and is definitely a sipping wine to go with your next gathering of friends or family.


  • 20.5 Brix
  • TA 9.1 g/l
  • pH: 3.32
  • Alcohol: 12.9%
  • TA: 6.1 g/l
  • Residual Sugar: .11%

Black Muscat Ice Wine

A special yeast helps us capture the great floral qualities of the Muscat grape along with enhancing the lush, fruit flavors of this variety. Flavors of apricot and peach abound in this thick, copper colored wine.

Cabernet Port

Our Port is produced from superb Cabernet grapes grown east of our winery north of Sunnyside, Washington. The grapes are crushed into small open top fermenters and allowed to begin fermenting. At just the right moment in the fermentation we add a calculated amount of grape brandy to halt the yeast and bring the alcohol level of the wine to 18%.

The juice and skins are allowed to rest on the brandy for three to five days to help extract more flavor and color from the skins. After pressing, the wine is drawn off into small oak barrels to begin the aging process. This wine shows great Cabernet flavors with noticeable tannins and a sweetness that adds to the rich character. Our Port is made in a drier style to enhance the flavors of the varietal.

Starboard Huckleberry Port

Starboard is produced by gently crushing freshly picked mountain huckleberries and beginning the fermentation in late July. At just the right moment (seems like it is always very late at night), we add a pre-determined amount of grape brandy to stop the action of the yeast and leave some unfermented sugars. The brandy also brings the alcohol level of the wine to 21%.

After pressing, the new port is drawn off into old oak barrels to begin the process of aging. Flavors of huckleberry, blackberry, and blueberry are everywhere in this wine.

“River Mist” – Late-Harvest Chenin Blanc

Lush flavors of peaches and apricot mingle with faint traces of pineapple to produce a wine with a tremendously long finish. If it ages like previous vintages, this wine will age gracefully for many years, and will thicken and have a candied feel, like the great Sauternes of France. This wine Should be a delight to finish any meal.