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2011 White Rabbit
52% Oregon / 48%Washington
Bottle, to go: $17 - Case price: $183.60
Our sixth vintage of White Rabbit continues to accelerate toward a fruit forward blend. Dry, crisp and medium bodied, with abundant aromas of ripe peaches, guava and tangerine. Cooler sites in the Willamette and Rogue valleys provide the bedrock fruit while warmer sites in the Columbia valley add more spice and floral aromatics.
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2009 Pinot Gris
79% Oregon/21% Washington
Bottle, to go: $17 - Case price: $183.60
Sourced from multiple vineyards in Oregon and Washington, the 2009 vintage of Pinot Gris is pale straw in color. It has aromas of ripe pear, stone fruit and melon complemented by hints of honey and spice. On the palate it is ripe and fruity, with flavors of honey and melon. It is light in body, with soft acidity, which makes it the perfect wine to enjoy as an aperitif.
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2009 Poor Farm Pinot Gris
Edgefield Estate Fruit, Willamette Valley, OR
Bottle, to go: $17 - Case price: $183.60
Produced exclusively from grapes grown on the Edgefield Estate, this Pinot Gris exhibits fruity aromas of pear, white peaches, and lemon zest, with hints of dried hay and almonds. Fermented in neutral oak barrels, it is light in body with a round, soft finish. Pairs nicely with shellfish and pasta.
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2009 Chardonnay
43% Washington/57% Oregon
Bottle, to go: $17 - Case price: $183.60
Light-golden in color, the 2009 Chardonnay is a lean and reserved food-friendly wine, with ripe pear, a light hint of biscuit, slightly oaky, apple blossom, and melon aromas. The fruit flavors finish with a hint of vanilla.
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2011 Vintage Select Chardonnay
Quadrato Vineyard, Willamette Valley Oregon
Bottle, to go: $22 - Case price: $237.60
Moderate straw yellow in color, the nose of the 2011 VS Chardonnay is moderately fruity, with notes of fresh pineapple and pineapple juice, along with baked apple and lemon. The fruit aromas are complemented by hints of oak spice, vanilla, and a bread like quality from aging the wine in contact with the lees. On the palate, it is dry, with a balanced acidity and alcohol. It is moderately full in body, with a lingering finish of minerality, oak and pineapple.
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2009 Viognier
McKinley Springs Vineyard, Columbia Valley, WA
Bottle, to go: $22 - Case price: $237.60
Dry and fruity, our 2009 McKinley Springs Viognier is intense, bright and fruit-forward, with aromatics of white peach and mandarin orange. On the palate it is bright, fresh and full in body and intensity. The finish is persistent and the flavors mirror those of the nose. Try it with rich white meats, Indian Curries and butter-based sauces.
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2010 Vineyard Select Riesling
Lonesome Springs Ranch, Columbia Valley
Bottle, to go: $17 - Case price: $183.60
Made with the best grapes of the vintage, the 2010 VS Riesling has fruit aromas of lemon and lime, white peach and green apple candy. On the palate it has a slight hint of residual sugar that is nicely balanced by the wine's refreshingly high acidity. the flavors mirror those of the nose, with citrus and green apple notes dominant.
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2009 White Riesling
90% Oregon/10% Washington
Bottle, to go: $14.25 - Case price: $153.90
Pale in color and star bright, the 2009 Riesling has intense aromatics of sweet lemon and lime, both juice and zest, as well as minerals and white flowers. On palate it is light in body with refreshing acidity. Although there is ample sweetness on the attack, the finish is light and refreshing.
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2010 Ice Block Pinot Gris - Natural Ice Wine
Dampier Vineyard, Columbia Gorge
Bottle, to go: $35 - Case price: $378
4 days of sub freezing temperatures culminated a gamble on an early winter arriving in the Columbia Gorge and Edgefield's first naturally produced ice wine. Made from Pinot Gris from Paul Huber's Dampier vineyard, which sits above White Salmon, WA with views up and down the gorge and across to Hood River. The grapes were picked November 24th with temperatures around the near perfect 20°f and trucked to Edgefield where temps were 35° to 40°. The fruit solids and dissolved sugars have a higher freezing threshold than the water contained in the grapes so the thick syrupy runnings originally came out of the press at 36° brix falling to 31° brix. In 24 hours, when we collected all of the juice for our ice wine. We fermented the juice to 12.4% alcohol and left 14.2% residual sugar to balance acid levels of 10.7 g/L and 3.2pH. The wine shows nice acidity, honey, apple crisp and pear flavors.
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