WAY too cold

"Our unoaked Dundee Hills Chard is a mix of all the Chard clones on our property. Whole cluster pressed to mitigate phenolics; 13.8% ABV, 6.6 g/L T.A., & 3.18 pH; Bottled January 2019;"

N: Apples, poss pears, with notes of flowers

P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish, applish frt BEAUTIFULLY counterbalanced by an acidity which fairly seamlessly evolves into a LONG, balanced, attractively TANGY/swt (55:45) finish. VERY nicely made for NOW & into '22! My EXC-/EXC, the higher VERY likely for the QPR of this vendor's $16.99, which is $2.33 < the lowest of wine-searcher's LIMITED postings. 90 pts WS

WAY too cold

"Barrel fermented in FR oak (about 10% new) with yeast that blew in the door, & bottled (unfined & unfiltered) after 11 mos of aging; 910 cases produced @ $45 sugg retail."

N: Burnt matchstick & smoke

P: LM body; RNDISH entry with NICE, almost swtish "frt"/oak counterbalanced by an acidity which subtly sets the parameters into the LONG, balanced finish with an elegant tangy/swtness. For now & probably through '20. IMHO the P "rescues" the N. 13.3% ABV; My EXC-. 95 pts, "Editors' Choice", & #25/Top 100 for '18 from WE @ $45, + 9 other scores of 90 or higher, per the winery's site! [This vendor's (closeout?) $24.99 is a STUNNING $15 < wine-searcher's lowest!]

WAY too cold

"Most of the fruit comes from warmer Chard vyds on the Wahluke slope & from our Cold Creek Vyd. Ripe grapes were lightly pressed & inoculated with yeast designed for accentuated, fruit-forward flavors. 100% sur lie aged for 6 mos; Barrel aged in 35% new AM & FR oak barrels; Malolactic fermentation also took place to add softness, balance, & depth. 13.5% ABV, 0.59 g/100 ml T.A., & 3.49 pH;" 137,000 cases made.

N: An intriguing melding of funk/butter, then the latter with undertones of lemons

P: Med body; RNDISH entry with ALMOST swtish OAK/frt met by crisp acidity which becomes the driving force into & through the LONG, poss very, VERY slightly bitterish finish with a deft tangy/swtness. Drink now & into EARLY Summer '20 'fore the oak on this wood-driven wine potentially goes beserk. My VG+, *poss* EXC- *if* QPR @ this tasted price is the focus. 90 pts WS, & 88, then 86, WE @ $17. [This vendor's (closeout?) $8.99 is 1/2 outliers @ that price, everyone else on wine-searcher being at LEAST $3 > !]

"100% estate grown fruit, vines 5-42 yrs old, harvested @ 23° Brix, from all 6 of our vyd sites: The Winery Estate, Mount Richmond, Five Mountain, Clay Court, Goodrich, & Windhill. These sites are comprised of both Pommard & Dijon plant material, with multiple clones represented. Fruit from each vyd block is fermented separately in small, temp controlled, open top, steel tanks, hand punched down 2x/day, & barreled in 20% new FR oak barrels for 10 mos of aging, after which the wine we choose for our Willamette Valley P.N. is carefully blended. 10,528 cases bottled August 2017. 13.5% ABV, 5.5 g/L T.A., & 3.55 pH;"

N: Fragrantly RIPE blk frts, poss plums?

P: MF body; RNDISH entry with nice, ALMOST swtish frt (threshold R.S.?) met by an astringent pucker which pretty much resolves by the LONG finish with a tangy/swtness to the FAIRLY unobjectionable, yet firming, dusty tannins. DESERVES another 6-12 mos, then drinking through '22, I'd suspect. My EXC- in an approachable, flirting with R.S. style. 92 pts Suckling, 91 Vinous, 90 ea WA & WE @ $29, 89 ("Very Good") kenswineguide.com , and the ff'ing '19 Contest results: Gold @ S.F. Chronicle, + Silvers @ Rodeo Uncorked! & Cascadia Int'l. [This vendor's $22.99 puts them in the TOP quartile of wine-searcher's postings.]

"100% Grenache (2.8 tons/acre yield) from a 30-acre estate vyd [Powerline] planted in 2012 to cobblestone river rocks with underlying layers of sand & gravel deposit soils in the foothills of the Blue Mtns @ over 1,200 ft elevation; 100% whole cluster pressed, native yeasts, & 42 days on skins; 18 mos barrel-aged on lees in 100% neutral FR oak puncheons; 14.0% ABV, 'No residual sugar', 4.43 g/L T.A., & 3.93 pH;"

N: Smoke slightly atop funk, cherries underneath. Unusual, but with a CERTAIN appeal

P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish, straw frt (with hints of grapefrt?) which stays in contact with the init frt as it seamlessly, QUITE resolves its BIT of astringent pucker -- & transitions into a LONG finish with a delightful tangy/swtness to the very, VERY fine tannins. VERY nicely (& distinctively) made for now & through '21! My EXC/EXC+ (92-95/100 on that metric). 97 pts Dunnuck, 93 WS, & 91 Vinous (Tanzer). [This vendor's $36.99 is as good as ANYONE on wine-searcher, comparing favorably to the winery's $50.]

78% Syrah, 15% Mourvedre, & 7% Grenache

N: SMOKE/toast atop RIPE berries

P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by the barest hint of astringent pucker which pretty much works itself out by the LONG, balanced finish with a tangy/swtness to the MINIMAL, unoffensive, dusty tannins. Nicely done for now & through '21. 14.2% ABV; My VG+/EXC-, the higher arguably for the QPR of this vendor's $14.99, which is $4.35 < the lower of wine-searcher's 2 postings.

Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.

N: Ripe berries slightly atop pyrazines with notes of toast

P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by a smidgin of astringent pucker which, while staying within hailing distance of the init frt, pretty much works itself out as it evolves into a LONG, BALANCED, very, VERY slightly spicy finish with an alluring tangy/swtness to the few, innocuous, dusty tannins. For now (though could improve for 6 most or so) & through '22 min. My EXC-/EXC, the higher arguably for the QPR of this vendor's $12.99, which is AS good as anyone on wine-searcher!

Note: Also tasted on 3/9, 4/20, & 4/27/19, TNs consistent with today's, itself QUITE the achievement for a wine produced in THESE quantities!

"62% Merlot, 26% Syrah, & 12% Malbec from the Skyfall, Blackrock, CVR, Pepper Bridge, Sagemoor, Taylor Mag, Doval, WB Estate, Willard, Art Den Hoed, & 7 Hills Vyds; Aged 19 mos; 14.22% ABV, 5.3 g/L T.A., & 3.79 pH; 5,995 cases produced."

N: NICE melding of smoke & berries

P: Med, poss LM, body; NICE, ALMOST swtish frt (approaching threshold R.S.?) met by the BAREST hint of astringent pucker which QUITE resolves by the LONG finish with an enticing tangy/swtness to the FEW, dusty tannins. VERY nicely done for NOW & through '22 in an almost elegant style. My EXC, *slightly* > the '17 Substance C.S. tasted immediately prior! 92 pts & a "Smart Buy" from WS. [This vendor's $13.99 is as good as anyone on wine-searcher.]

80% C.S. & 20% Syrah from a "30-acre estate vyd [Powerline] planted in 2012 to cobblestone river rocks with underlying layers of sand & gravel deposit soils in the foothills of the Blue Mtns @ over 1,200 ft elevation; Both the C.S. (whole berry) & Syrah (whole cluster) were co-fermented with 40 days on skins; Aged 20 mos on the lees in FR oak barriques (65% new);" 13.5% ABV, "No residual sugar", 5.5 g/L T.A., & 3.88 pH;

N: A funk which somewhat blows off to pyrazines, smoke, berries -- & other unparsables

P: LM body; NICE, ALMOST swtish frt met by a modicum of astringent pucker which, while staying within hailing distance of the init frt, fairly seamlessly morphs into a very LONG, balanced finish with an elegantly enticing tangy/swtness to the few, firming, unoffensive, very, VERY fine tannins. For now with food, could improve for 6 mos or so, then drink through '22, poss more. My EXC-/EXC; 97 pts Dunnuck & 92 Suckling. [This vendor's $45.99 comes in @ $1 < wine-searcher's lowest!]

Note: Today, when the wine had SIGNIFICANTLY < air, the structure was < apparent than when I tasted it on but 7/20/19.