WINES OF THE PACIFIC NORTHWEST TABLE OF CONTENTS

OREGON WINERIES WASHINGTON WINERIES ANDREW WILL WINERY THE EYRIE ST. INNOCENT WINERY CADENCE HEDGES FAMILY ESTATE PONZI VINEYARDS L’ECOLE NO 41 PATRICIA GREEN CELLARS LEONETTI CELLARS MAISON L’ENVOYÉ - QUILCEDA CREEK OREGON REVELRY VINTNERS LEMELSON VINEYARDS WILLIAM WEAVER KEN WRIGHT CELLARS WINES J.K. CARRIERE WINES WOODWARD CANYON WINERY GROCHAU CELLARS ELK COVE VINEYARDS DOMAINE SERENE COLENE CLEMENS VINEYARDS BETHEL HEIGHTS BERGSTROM WINES CUTTING EDGE SELECTIONS PRESENTS OREGON

PROFILES OF OUR OREGON WINERIES The Original Vines of Oregon.

“ pioneered both and its white wine cousin, , the two grapes that define today. But just as important, he established the very tone of Oregon winegrowing: artisanal, individualistic, even idiosyncratic…

You can look at Oregon’s 300-plus wineries and 17,400 acres of vines and trace it to Lett. But he left more than that. He bequeathed a uniquely Oregon ‘wine genome,’ one that others now seek to copy.” - Matt Kramer, The Wine Spectator.

In 1965, 25-year-old David Lett moved to Oregon with “3,000 grape cuttings and a theory.” He was determined to prove that stylistically pure Pinot Noir could be grown successfully outside of Burgundy, France. Dave planted his cuttings to root in a rented nursery plot, and began his search for the perfect vineyard site.

This was the first planting of Pinot Noir in the and the first Pinot Gris vines in America.

In 1966, Eyrie Vineyards was planted, named by Diana Lett for the red-tailed hawks who make their home in the vineyards fir trees. The first vintage was 1970. Five years later, the 1975 vintage would become the first America Pinot Noir to compete successfully against the renowned wines of Burgundy.

In 2005, Jason Lett took over as winemaker. He continues David and Diana’s pioneering legacy, while keeping production at the same small level as it was in 1983; approximately 11,0000 cases.

The vineyards of Eyrie are certified organic and embrace natural techniques such as native yeast fermentations and no-sulfur winemaking. St Innocent Winery Balanced, Food-Friendly, Oregon Wines of

“As a winemaker, I have a philosophy that guides the style of my wines. First, I make wines to enjoy with food… My goal is to create wines with balance. I want the aromas, flavors, and textures to integrate and create a complete “personality”. The fruit, spice, earth, acid, tannin, and alcohol interact with food producing an experience where both the wine and the food taste better together… One aspect of the personality in wine that fascinates me is the ability of wine, especially Pinot noir, to express the place where the grapes grow. The French call this “terroir”. It is mostly expressed in the secondary notes: spicy, floral, earthy, and savory facets. Texture is very important. The way a wine feels on your palate, where you taste it, how it lingers, its density or lightness are all an expression of a specific place.” — Mark Vlossak, Owner and Winemaker

St. Innocent Winery’s goal is to create wines that display their provenance: the site's terroir, the character of the vintage, and the personality of the winemaker. Entwined with this goal is winemaker Mark Vlossak’s commitment to providing wine at a price point that is accessible to all potential customers. He has had a longstanding love affair with food and wine and believes that this experience should be available to all.

Philosophically, the winery looks both to the New and Old World for inspiration. Each decision, from bloom to bottling, expresses itself in a wine. Winemaker Mark Vlossak oversees all stages of the wine’s evolution: the management of the grapes through their final ripening, the way the grapes are extracted during fermentation, and the maturation during aging.

Fermentation proceeds naturally for all the wines. While fermenting on the skins, Pinot Noir extracts flavor and tannin. When the intended balance of flavor and tannins is achieved, the grapes are gently pressed and then settled to remove most of the yeast solids. The fermenters are filled and the wine is bottled by gravity flow. The barrels then rest in an underground room with naturally controlled temperature and humidity. The barrels are never moved during their aging, nor is any machinery allowed in the barrel cellar; all work is done by hand.

Mark Vlossak believes that the simplicity inherent in this process is the best way to allow the wine's personality to be fully expressed. Ponzi Vineyards One of the Founding Families of Oregon Wine.

The Ponzi family is one of the founding families of the Oregon wine business, bringing more than four decades of experience, exploration and innovation to the wines of Willamette Valley.

After researching old-world grape varieties in Burgundy and Alsace, the Ponzi family brought their knowledge to the Pacific Northwest, hearts set on growing Pinot Noir. In the late 1960s, they purchased 20 acres in the north Willamette Valley. The climate, soil and vineyard sites were perfect for noble cool-climate grape varieties. In 1970, they founded Ponzi Vineyards with plantings of Pinot Noir, and Alsatian white varieties.

Since its founding in 1970, Ponzi Vineyards has practiced winemaking that is grounded in a remarkable balance between innovation and tradition. In the vineyard and the cellar, gentle handling and a deep respect for integrity are the foundation of their winemaking philosophy. While many Oregon wineries feature a balanced eco-system in the vineyard, Ponzi Vineyards also maintains a sustainable workforce through high wages, full-time employment and healthcare options.

A new modern winery was designed by and completed in 2008. Designed to be a showpiece for the Willamette Valley, this winery is a sustainable, four-level gravity-flow facility perched atop a Chehalem Mountains slope. The design maximizes the natural contours of the site for light, temperature control, gravity-flow processing, water retention and recycling. It was one of the first Oregon facilities awarded the LIVE Winery Certification, meeting LIVE specifications for an eco-friendly building and sustainable winemaking practices.

Today, the Ponzi family owns and farms over 120 acres of certified sustainable vineyards and produces nearly 40,000 cases annually. Thriving under the guiding hand of the second generation, the winery remains dedicated to producing world-class wines, while maintaining sustainable winemaking practices and committed leadership in the wine community. Patricia Green Cellars The Grace and Diversity of Oregon Pinot Noir.

“Wines are a lot of the personality of the people who make them and in Oregon we have a lot of personalities. If you put so much of your personal, mental and physical energy into making wine, I think it really translates into the wines.”

—Patricia Green, Founder and Winemaker. 1955-2017

“Do what needs to be done.” —Jim Anderson, Founder and Winemaker.

Patricia Green Cellars was founded in 2000 by Jim Anderson and Patricia “Patty” Green. At the time, it was a radical notion that a female winemaker would quit her day job, purchase an existing winery and vineyard and rename the winery after herself. For Patty and Jim, it was the inevitable result of a fruitful collaboration at one of Oregon’s most prominent wineries.

Patricia Green Cellars enthusiastically and unapologetically produces more individual bottlings of Pinot Noir than any other winery in America.

In each vineyard, a unique combination of geology, topography, elevation, aspect to the sun, degree of slope, type of water, age of vine, clonal material, flora and fauna that come together to make up the concept that is referred to as terroir. All the vineyards are either organically or sustainably farmed to produce textures, aromatics and flavors that are specific to the site from which they are born.

When Patty unexpectedly passed away in late 2017, she left behind an eponymous brand and a legacy of soulful, vineyard-based Pinot Noir.

Jim Anderson carries on their shared vision. This shows in the hard work and artisanal craftsmanship that was an important element of their partnership. The winery continues to make exceptional wines and explore “the interesting and hard to analyze sub-texts of wine by finding ways and methods to illuminate them.” Maison L’Envoyé - Oregon The Oregon Division of a Global Pinot Noir Project

“I will be fascinated to see how the project unfolds” — Neal Martin, The Wine Advocate

Maison L’Envoyé, “The House of the Messenger,” tirelessly explores the finest sites dedicated to the cultivation of Pinot Noir. They strive to craft wines that not only sing of their origins, but are also delicious in their own right.

Driven by this tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé traverses the globe. With winemaking footprints in Burgundy, Oregon, Central Otago, and Tasmania, they champion many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more famous neighbors.

Maison L’Envoyé’s approach in the vineyard combines tailored and vigilant diligence. Each growing season and unique block is taken into account. They consider the site, specific soil characteristics, elevation, aspect, rainfall, and vine age. The growers lean heavily towards organic and biodynamic regimes, with a strict mindset of growing Pinot Noir rather than farming grapes.

In Oregon’s Willamette Valley, Maison L’Envoyé carefully selects rows of Pinot Noir from both volcanic and sedimentary soils located primarily in Yamhill-Carlton, Ribbon Ridge and the Eola- Amity Hills.

Many precise and specific winemaking techniques are employed that together produce a soulful and generous expression of the fruit flavors while avoiding any heavy tannin, rough edges or alcoholic extraction. Picking physiologically ripe berries, often later than much of the valley, consulting winemaker Louis-Michel Liger-Belair’s infusion technique is more akin to steeping rather than an aggressive extraction process. Lemelson Vineyards Innovation and Sustainability for Expressive Pinot Noir

“Our intention is to allow you to experience the pure, expressive flavors of our Pinot Noir and other wines, unclouded by homogenizing influences, while we work to protect the beautiful gift we’ve inherited that is a small bit of Oregon … When you drink our wine, you are not only drinking an elegant expressive Oregon Pinot, you’re taking part in our journey to protect our earth for generations to come and we thank you for that.” - Eric Lemelson

Lemelson Vineyards began as a dream to create a winery that celebrated innovation in technology, sustainability in agriculture, and traditional winemaking.

Eric Lemelson, Vice Present of the Lemelson Foundation and Founder of the Karuna Foundation, has spent his life dealing with environmental concerns. So it is no surprise that Lemelson Vineyards has farmed its vineyards organically from the beginning. Knowing that great wines ultimately come from healthy vineyards, he sensed that wine-grapes would develop their full flavor potential from vineyards managed without synthetic chemical inputs and with the use of techniques and practices that support living, healthy soils. In this view, synthetic chemicals are short-term solutions that may make farming less-expensive and less labor intensive in the short term, while often damaging the complex biological relationships that support healthy vines over the long run. In addition, synthetic chemicals can obscure the unique attributes of each vineyard site (called terroir by the French). All Lemelson wines are made with only native yeasts to allow for the purest expression of their terroir.

Lemelson believes that what’s good for their vineyards and their wine is also good for the entire community. They employ composting, cover cropping, and other time-tested agricultural techniques that support a living, healthy soil and prevent damage to the ecosystems that surround the vineyards. Lemelson takes extra care to prevent soil erosion, limit water use to protect the aquifers they share with neighbors, and respect wildlife habitat. Ken Wright Cellars Source is Everything.

“Our approach to farming is nutritionally based. This doesn't apply only to the vine. Of equal importance is "feeding" the microbial life that exists throughout the soil profile. Vibrant populations of microorganisms provide the vine with needed minerals from the soil and parent material for healthy performance and give volume to the expressions of aroma and flavor by the fruit and ultimately the resulting wine. We believe in a very hands-on approach, which includes analyzing the nutritional status of our soils and plants. Further, we take deep samples of the soil and parent material interface, to determine the health of the microbial populations. With the information from these analyses we can tailor our farming approach to achieve balanced nutrition at each of our vineyard sites.” - Ken Wright, Owner and Winemaker

40 years of winemaking have taught Ken Wright one simple truth: source is everything.

The seed of a career in wine was fermented in the Bourbon country of Lexington, Kentucky. Waiting tables to put himself through college, Ken Wright was exposed to fine wines from around the world.

Ken Wright Cellars was founded in 1993 and its first vintage was produced in 1994. Located in rural Carlton, Oregon, Ken Wright Cellars is devoted to showcasing the inherent quality of selected vineyard sites. Ken Wright Cellars produces 13 single vineyard Pinot Noirs sourced from 13 different vineyard sites. Each single vineyard Pinot Noir is made with exactly the same winemaking approach so that the consumer can truly taste the specific terroir in which it was grown.

With his deep appreciation of sense of place, it was a given that Wright would contribute to the locations and industry near and dear to his heart. Instrumental in organizing the six new American Viticultural Area (AVA)’s in the Northern Willamette Valley that define in detail the distinct terroir within the region, he wrote the proposition for the Yamhill-Carlton AVA and served as the association’s first President. J.K. Carriere Wines Handcrafted, Boutique Wines, at the Highest End of the Acid Spectrum for Domestic Pinot Noir.

“We like our wines, like our friends and our dinner guests, to be vibrant in character, generous in spirit, acidic in wit, balanced in consideration of opposing tastes, and above all else, real.” - Jim Prosser, Winemaker

J.K. Carriere makes primarily Pinot noir (and a bit of Chardonnay), producing classic, vivid and ageable wines with fruit on the first uptake, movement on the palate and elegance throughout. The wines are classically built and substantial, residing at the highest end of the acid spectrum amongst domestic Pinot Noir.

Jim Prosser established J.K. Carriere in 1999. The name for the winery is the combined names of his grandfathers. For the label Jim chose to feature a wasp prominently on all J.K. Carriere labels. This family of wasps, also known as Vespidae, has twice nearly killed him.

The vineyards that are chosen for the J.K. Carriere wines are some of the best in the state. Jim has four criteria that he applies to his selection in order of importance: #1 - the site including exposition, soil etc. #2 - the farming-essentially the people who are working the land. #3 - vine age and #4 - the clonal selection or mix in the vineyard. Nearly all of the sites that he works with are organic or biodynamic as well. He also employs a very hands off approach to winemaking. He works with native yeasts for primary and secondary fermentations and uses oak very judiciously. The focus on the winemaking is to enhance the natural acidity and create wines that are made for food.

From the start J.K. Carriere wines have received critical acclaim.

Jim will tell you his success stems from great vineyards, focused winemaking and the willingness to go right through the middle of the work. Grochau Cellars The Willamette Valley: Diverse, Expressive, and Sustainable

John Grochau was first introduced to wine and the winemaking landscape in his early 20’s, while racing bicycles for a French team. For several years, he raced through some of France’s most revered winemaking regions including Champagne, Burgundy and the across the Loire Valley. When he returned to his hometown of Portland, Oregon, he went to work in the restaurant business and quickly discovered an even greater appreciation for wine.

After more than decade selling wine in some of Portland’s finest restaurants, including a stint at Higgins, Grochau plunged into winemaking. He spent a year making wine in Sonoma before returning to Oregon to work at Erath Winery, and then worked alongside winemaker Doug Tunnel at Brick House Vineyards for four years. His first vintage as owner and winemaker at Grochau Cellars was 2002.

John Grochau’s restaurant experience inspired him as a winemaker that crafts food-friendly wines that enhance a meal. Grochau strives to make wines that are balanced, textured and expressive of place. Drawing inspiration from the diversity of the Willamette Valley’s soils and microclimates, Grochau sources fruit from organic and sustainably-farmed vineyards. The grapes are hand-harvested and wines undergo a slow, natural fermentation.

Grochau work with both traditional grapes of the Willamette Valley - Pinot Noir and - as well as emerging varieties and Gamay

Revised 8.22.18 Elk Cove Vineyards A Pioneering Family and World-Class Pinot Noir

“High quality wine really starts in the vineyard. The time I spend stomping through our 350 acres of vines not only helps us make good decisions in viticulture, it also informs our winemaking decisions. Good winemaking is a mixture of art and science… But at the end of the day I need great vineyard sites and impeccable farming to make phenomenal wines.” - Adam Campbell, Owner & Winemaker

In 1974, Pat and Joe Campbell purchased a small overgrown homestead in what would become the Yamhill Carlton AVA of the Willamette Valley. With their young children, they lived in a trailer, spending weekends turning a homesteader’s barn into a winery and building a home. When a herd of 40 elk bedded down beside their trailer, the winery’s name was obvious.

Over the next decade, the Campbells were quietly winning awards in the Pacific Northwest for exceptional quality. When Oregon wine was “discovered” by Robert Parker in 1985, the wines of Elk Cove Vineyards were already known as some of the very best.

Adam Campbell took over as winemaker in 1995 with a mission to bring the winery to a new level of quality while elevating the sustainability in the vineyards that had always been his home. Adam oversees six vineyards with a combined size of 380 acres, which is larger than the entire Oregon wine country in 1974.

Elk Cove works with a selection of Pommard and Dijon clones of Pinot Noir that are farmed with rigorous sustainable techniques: cover crops, organic treatments, zero chemicals, and extremely limited irrigation (only for the first three years of a vine’s life).

Elk Cove Vineyards has always been a true pioneer. When the winery was founded, there were less than 10 wineries in all of Oregon. Today, there are over 700 in just the Willamette Valley. Domaine Serene The Foundation of Oregon’s Luxury Wine Industry

Winner of the 2018 Distinguished Service Award - The Highest Honor Given by Wine Spectator

Grace and Ken Evenstad first arrived and settled in the Dundee Hills of the Willamette Valley in 1989. At that time, the couple had spent over 20 years together in Minnesota building a successful business, a loving family, and a deep appreciation for the wines of Burgundy. The Evenstads had faith in Oregon early on, before there was a national market for domestic Pinot Noir. When the time came to pursue their longtime dream of growing and producing world-class Pinot Noir, they invested in a 42-acre hilltop estate in the beautiful Dundee Hills of Oregon. With the support of their family - and to the surprise of many of their friends in Minnesota – the Evenstads established Domaine Serene, effectively creating Oregon’s luxury wine industry.

Today, Domaine Serene produces wines from six individual estate vineyards, planted exclusively to Pinot Noir and Chardonnay. Each estate offers a diversity of soils, clones, rootstocks, microclimates, slopes and elevations that add distinguishing complexity and elegance to the wines.

In 2001, the Evenstads completed construction of their current state-of-the-art, five-level, gravity flow Pinot Noir winery. This past Spring, they completed a new white winery dedicated to the production of Chardonnay and Sparkling wine, the first of its kind in Oregon. The wineries, located on the prestigious Winery Hill Estate, were built as a statement to the quality of Pinot Noir and Chardonnay that can be produced from the world-class Dundee Hills AVA.

Since the first vintage in 1990, Domaine Serene has produced award-winning wines, Through the continuous pursuit of quality and innovation, Domaine Serene has garnered global recognition and is now considered a icon of American Pinot Noir. Cristom Vineyards The Reference Point for the Eola-Amity Hills AVA.

The Wine Advocate "Best Oregon Winery": 2017

#1 Oregon Pinot Noir in America's Top Restaurants: 2017, 2016

Top 50 Wine Brands in America's Top Restaurants: 2017, 2016, 2015

Wine & Spirits "Top 100 Wineries of the Year:" 2017, 2016, 2015, 2012, 2011

Cristom Vineyards began in 1992 as a collaboration between an engineer and a biochemist who each possessed a deep-rooted respect for the land, the natural winemaking process, and Pinot Noir. Almost three decades later, second-generation winegrower and owner Tom Gerrie leads winemaker Steve Doerner and a tenured viticulture team in tending Cristom’s Estate vineyards, and producing elegant, dynamic wines, recognizable by the hallmark style of whole-cluster fermentation by native yeasts.

The four estate Pinot Noir vineyards - Eileen, Jessie, Louise and Marjorie, named for Gerrie family matriarchs - each possess natural variances in soil, elevation and exposition. With minimal intervention during the winemaking process, Steve Doerner strives to craft wines that are an honest recording of both the vineyard and the vintage. Recognized globally as a leading producer in the Willamette Valley, Cristom wines continue to be a unique blend of tradition, modernity and finesse.

Cristom is proud to be Certified Sustainable by Low Input Viticulture & Enology (LIVE), both in the winery, and in the fields, that are thoughtfully and meticulously farmed with a focus on quality. Colene Clemens Vineyards Elevated Vineyards with Elevated Results

Located where the Chehalem Mountains converge with Ribbon Ridge, the 122-acre property was acquired in 2005 and first planted in 2006. Originally an abandoned farmstead and orchard, with an elevation of 350 to 650 feet, this rocky, south-facing hillside is composed of marine sedimentary and volcanic basalt soils. The site consistently makes its way onto lists of “Most Beautiful Wineries,” as well as often earning a spot on the “Top 100 Wines of the Year.” Completely dry-farmed, the 54-acre vineyard consists of five different clones: Wädenswil, Pommard, Dijon 115, Dijon 667, and Dijon 777. This vineyard’s farming practices can best be described as sustainable, and they utilize organic farming whenever possible. Winemaker Stephen Goff is a firm believer in taking care of the soil, practicing crop reduction for low yields (2 tones/acre,) and hand harvesting fruit at its optimal physiological ripeness. Rooted in Family for More than Forty Years

Forty years ago Ted and Terry Casteel - along with partners Pat Dudley and Marilyn Webb - were looking for a place just big enough to support two families, and small enough to let them do all the work themselves. What they found was a living landscape – a geological mosaic of benches and slopes covered with healthy living soils, a crystal clear stream running down the middle through a deep, wooded ravine, and a rich diversity of wildlife to share it all.

They concocted a utopian plan, just practical enough to work. It involved enough open ground to accommodate two households on opposite sides of a pond, a quarter-mile (400m) apart. "Our expectations, the reasons we did this, weren't about the Pinot Noir," Ted says. "They had to do with lifestyle and family and living where you work. This was what we wanted to do with our lives. Raise our kids together. Be outside a lot."

The first vines were planted at Bethel Heights between 1977 and 1979. That was before the discovery of phylloxera in Oregon, so they just stuck un-rooted cuttings in the ground and let them make their own roots in place. Forty years on, these are some of the last own-rooted Pinot noir and Chardonnay vines surviving anywhere in the world, still going strong and producing some extraordinary wine.

"When bankers talk about the health of our industry, they talk about profitability," Pat Dudley says, “but if you want to talk about just staying here and continuing to exist and not worrying about justifying it, we're fine. We can keep the old vines and bring in the sheep and try to figure out a way to do our vineyard without machines, because we're trying to survive, not to be profitable. And that's all that we want to do.”

The wines are equally full-of-life; highlighted by vivid flavors of fresh cherries. The wines are fresh and juicy in their youth with great potential for aging as well. Bergström Wines “Once-in-a-Lifetime” Snapshots of a Year and a Terroir

When John and Karen Bergström created Bergström Wines, they wanted to create something that would become a legacy for their children and also pay tribute to John’s agricultural upbringing in Sweden. With these dreams in mind, the couple moved from Portland to Dundee, where they planted the Bergström Vineyard on a gentle, 13-acre, south-facing slope overlooking the wide expanses of the Willamette Valley.

Today, Bergström Wines consists of five estate vineyards totaling 84 acres that span across the Willamette Valley: The Bergström Vineyard, Silice Vineyard, Winery Block, Gregory Ranch and Le Pré du Col.

In 1999, Josh Bergström, the fourth of five children, returned home to Dundee, beginning the modern era of Bergström vineyards. He began to apply the viticultural techniques that he had learned while studying in Burgundy, France.

The Bergström family believes that world-class wine from the Willamette Valley can only be produced through non-industrial artisanal winemaking applied to exceptional terroir. For that reason, each estate vineyard is farmed Biodynamically without the use of harsh chemicals, systemic or fertilizers. They have always been a leader in the sustainable farming of wine grapes in Oregon.

Terroir is not just a buzz-word. It exists if you let it shine through. That is why not all of the Bergström wines taste, smell or age the same way. Each vinous expression of a vineyard’s site is guided by the winemaker’s hand into a “once in a lifetime” snapshot of a year and a terroir that cannot be duplicated or standardized. At Bergström Winery, each wine is unique to the vintage and the vineyard.

THE WINES OF WASHINGTON 2019 Andrew Will Winery Defining the Terroir of Washington State

“I am not interested in the similarities of my wines but the differences. The different identities of our vineyards and which explore the identity of Washington State as distinct from California or Bordeaux.” Chris Camarda, Owner & Winemaker

"[Chris Camarda] makes a bevy of incredible wines that will stand toe to toe with Bordeaux's 3-4+ times their going rates.” - Jeb Dunnick, The Wine Advocate

"...These single vineyard bottlings are amongst the most superb wines made in the US today and are built to age long and gracefully in the cellars and only reveal their entire complement of aromatic and flavor complexities in the fullness of time." John Gilman, View From The Cellar

Working out of a humble 60’ by 10’ winery, winemaker Chris Camarda launched Andrew Will Winery (Named after Chris’s son Will and Nephew Andrew) with his inaugural 1989 vintage. He has spent the last two decades producing some of Washington’s most well respected wines. Structured, elegant, and age worthy, they are a singular voice that has never adjusted in an attempt to chase scores or suit trends.

Although always a focus, Chris’ attention to terroir has only intensified over time. Since 2001 he almost exclusively produces single vineyard blends as he feels this shows the terroir more clearly than a single varietal bottling. Currently he only sources from four vineyards that he feels provide the finest fruit: Champoux, Discovery, Two Blondes, and Ciel du Cheval.

All Andrew Will wines are treated more or less the same in the cellar; 25-35% new oak barrels, aged for around 21 months, followed by a year of aging in bottle. Production is around 4500 cases. Cadence Soaring High: From Boeing to the Vineyards of Red Mountain

Washington’s newest cult winery” – Richard Neill, Decanter

Ben Smith and Gaye McNutt continue their run of brilliant Bordeaux-inspired efforts from their tiny Seattle label. – Jon Bonné

Ben Smith had a fantastic job as a flight control systems specialist for Boeing when he was introduced to the Boeing Wine Club, a group of brilliant people having fun making “garagiste” wine in what became an incubator for Washington’s young wine industry. Smith excelled at winemaking, winning the club’s top trophy a handful of times and in 1998, embarked on his new career.

All the grapes for Cadence come from Red Mountain, where Smith crafts Bordeaux-style blends that are vineyard-designated wines. His first vintage was made from the legendary Klipsun Vineyard and in the late 1990’s, he began sourcing grapes from the exceptional vineyards of Tapteil and Ciel du Cheval.

The style of Cadence tends to emulate the Left Bank, an area of Bordeaux that uses Cabernet Sauvignon, Cabernet Franc and Merlot. The emphasis on Cabernet Franc in Smith’s blends gives the wines a distinctive Old World feel, a style that tends to accentuate the aromas of sage that are typical of Red Mountain.

The precision of an engineer is at work at Cadence. The single vineyard wines from Red Mountain are balanced, yet powerful; tannic yet juicy. Energetic and built to age. Hedges Family Estate A Biodynamic Family Winery in the “Red Mountain Dust”

In 2015, Hedges Family Estate released the first Demeter-certified Biodynamic Cabernet Sauvignon from Washington State. This should have come as no surprise for anyone following the history, Hedges has always been a pioneer of .

Hedges Family Estate was founded in 1987 as a brand for export to Sweden, but soon found customers stateside as well. The winery grew rapidly and by 1989 Hedges had purchased 50 acres in the Red Mountain District of Yakima Valley. At that time, there were only a few dozen wineries in the entire state of Washington.

It wasn’t long before the awards starting coming in. Gold medals at Seattle wine festivals and wines that ranked in the Top 100 Wines in the World from Wine Spectator became routine for Hedges.

The Hedges family - a marriage of “a French mother and a cowboy father” - has a deep belief in the beauty and unique character of their terroir, which they call “the Red Mountain Dust.” This is frontier winemaking with traditional European style.

Born of a desire for the truest possible expression of their vineyard and a safe natural homestead on which their family could live, Hedges began an aggressive transition to Biodynamic agriculture 2008. Hedges has achieved the coveted Demeter Certification for and are active proponents for this style of wine production.

Hedges Family Estate continues to be a leading winery in Washington State, pressing towards the future while staying firm rooted in family and the Red Mountain Dust. L’Ecole No 41 One of Walla Walla’s Most Honored Wineries.

“…what has been proven beyond a doubt is that anyone who values tradition, continuity, and a track record of excellence, will eventually find their way to L’Ecole’s wines. A lot of wineries succeed at making a few barrels of something good in their first or second vintage. The real challenge is to make consistently fine wine, over many years and vintages, across a wide number of varietals and blends.” –Paul Gregutt, Wine Enthusiast

“a great reference point for the State of Washington… stacked with quality and value. -Jeb Dunnuck.

“one of Walla Walla’s flagships…making wines that represent the region, the wines that signify Walla Walla. -Patrick Comiskey, Wine & Spirits Magazine

L’Ecole N° 41 is a third generation family-owned, artisan winery located in the historic Frenchtown Schoolhouse depicted on the label. Founded in 1983, they were the third winery established in the Walla Walla Valley of Washington.

There focus is to produce ultra-premium, distinctive wines that reflect the unmistakable unique terroir of Walla Walla Valley. 100% of L’Ecole’s wine is estate grown, each bottle is handcrafted with a commitment to quality in the vineyard and the winery.

Today L’Ecole is at the forefront of sustainable farming in the Walla Walla Valley, notably with the Estate Ferguson and Estate Seven Hills Vineyards, both of which are certified sustainable and certified Salmon Safe.

L’Ecole is one of the most honored wineries in Washington State and has garnered national and international accolades over the years for producing superior quality wines. Wine & Spirits Magazine has recognized L’Ecole as a Top Winery of the Year fourteen times. Leonetti Cellar The Original Winery of the Walla Walla Valley.

"Leonetti Cellar is unquestionably Washington state's finest Cabernet Sauvignon producer." —Robert Parker, Wine Advocate

Gary Figgins established the Walla Walla wine industry out of the back of a 1967 Chevy pickup truck in 1974. He planted a few hundred cuttings of bare root Cabernet Sauvignon on a small south-facing hillside; a mere acre-and-a-half of land. Figgins drew upon a lifetime of experimental basement fermentations to create quality wine. In 1977, Leonetti Cellar was founded, taking its name from Franceso and Rosa Leonetti, first-generation immigrants from Italy who first purchased the property in 1906.

For almost four decades, Leonetti Cellar has produced exceptional wines that set the standard for excellence in Washington State. These wines are firmly in the ‘New World’ style with rich overflowing fruit flavors, but the use of high elevation sites allow for balanced acidity.

Leonetti produces four estate wines: Merlot, Sangiovese, Cabernet Sauvignon, and a Reserve blend. The wines are bold and expressive but also balanced and structured. Although delicious on release, the wines age beautifully. All of the wines are aged in a mix of old and new French oak for 15-22 months and total production is around 5500 cases.

Leonetti Cellar is one of the most limited and allocated wineries in Washington. They are in high demand from the top restauranteurs around the world. Due to the long relationship between Leonetti and Cutting Edge Selections, we are proud to be able to ofter small allocations of these wines in every vintage. Quilceda Creek The Cult Icon of Washington State Cabernet Sauvignon

“The Best Washington State Winery” - Robert Parker

“Best Washington State Winery” - the Michelin Guide Extraordinary Winery Awards

Rated a Perfect 100 points by Robert Parker! (SIX TIMES - FIVE TIMES since 2001.

98.9 points in the Wine Advocate! (Average Score since 2001)

Top Ten Wines of the World - Wine Spectator. (THREE TIMES in the last decade!)

Since its founding in 1978, Quilceda Creek has earned constant critical acclaim and has become one of the most sought after wines in America.

Quilceda Creek has always been a small family operation. The wines are made in a state-of- the-art production facility in Snohomish, next door to the original family home where Alex and Jeannette Golitzin crushed their first grapes.

This is a wine that creates a sense of harmony with all of the elements seamlessly combining. This purity is found all of the world’s greatest wines and Quilceda Creek shows this quality in every vintage. Like other great wines, this wine is enjoyable upon release but shows its true greatest after a little time in the cellar.

The winery operates like a Bordeaux estate with the production concentrating its resources on one flagship wine. This wine is their 100% Cabernet Sauvignon.

Other grape varieties and younger Cabernet vines are used for the CVR, a value-priced bottling designed for near-term consumption. Revelry Vintners Value, Honesty, and Pleasure from Columbia Valley

In 2005, only two years out of college, Jared Burns founded Revelry Vintners with the objective of creating high quality Columbia Valley wines that were as good or better than those being offered at higher prices. Since that time, the winery has dramatically expanded its’ offerings and experimented with new formats. Each wine in the Revelry lineup today is a pure representation of its Columbia Valley origins, from the single vineyard Aerials Series to the Columbia Valley Collection where it all began. Through all this they retain one simple goal - to provide the finest wines possible whether the wine costs “fifteen bucks or fifty.” In 2018, Revelry moved from an old production facility near the airport to a large modern winery and tasting room just outside of Walla Walla. At this location, Jared blends traditional winemaking with modern technology, Individually, the wines are very different, yet they all share the common qualities of balance, moderate structure, and dynamic flavor. Tattoo Girl by William Weaver Washington Wines with a Focus on Millennials

William and Jean Weaver became fascinated by the “mystery and science behind winemaking” during a trip to Italy. It was this interest that would inspire Jean to create the William Weaver brand. Jean partnered with winemaker Frederique “Frenchie” Leiritz and scoured the state of Washington seeking the grapes for their new endeavor.

Jean and French were targeting the warmest place that made highly rated wines and so they decided on an area in the Columbia Valley known as the Walhluke Slope, named after a Native American word for “watering place.”

In their travels together they found more than a land to grow grapes. Jean and Frenchie found a strategy for their new winery. William Weaver Wine would make wines for the growing Millennial generation.

Kim Williams describes the focus of William Weaver Wines. “Millennials are a segment of the population driving the increase in wine sales nationwide, making a large impact on the industry. They are a unique consumer group who value authenticity. We wanted to create a new brand of wine that would deliver a memorable consumer experience and knowing that our wines were going to be priced to compete against some of the more established brands, we knew we needed to do something that would make our wines stand out from the crowd … Original art on our labels seemed like a great way to be authentic and connect with consumers.” Woodward Canyon Winery Distinctive, Old-World Inspired Wines with Deep Washington Roots

Woodward Canyon Winery was established in 1981 by Rick Small and wife, Darcey Fugman-Small. The winery was named for the canyon where Rick's family farmed for multiple generations and where the Woodward Canyon Estate Vineyard is now located.

Woodward Canyon was the second winery in the Walla Walla Valley, and the Smalls were instrumental in the process of obtaining federal approval of the Walla Walla Valley Appellation in 1984.

Rick planted the first of forty-one acres of the Woodward Canyon Estate Vineyard in 1976 on his family’s dryland wheat ranch. The hillside vineyard now includes Cabernet Sauvignon, Merlot, Cabernet Franc, Sauvignon Blanc and Chardonnay as well as several Italian and Rhone varieties.

The Smalls are also experimenting with organic and bio-dynamic farming practices and the Estate Vineyard is Certified Salmon Safe. Woodward Canyon also sources fruit from a small number of esteemed vineyards. From the outset, it was determined that quality would take precedence over quantity.

Woodward Canyon has a strong belief that the quality of the wine starts in the vineyards; grape-growing and winemaking after all, are still agriculture.

In the last four decades, Woodward Canyon has built a reputation for consistently produceing premium, age-worthy Cabernet Sauvignon and Bordeaux-style blends. WWW.CUTTINGEDGESELECTIONS.COM