All Varietals Offered

Light in color, but full of flavor.  Our Pinot Noir Rose is bright and cheery, ready for our summer weather.  With notes of strawberry, watermelon and raspberry, but dry with a subtle acidity.

Complex and intriguing, this food friendly estate grown wine is semi-dry with hints of apple, pear and apricot.  Pinot Gris is also known as Pinot Grigio, both meaning the "gray" member of the Pinot family.  

 Light to medium body, our newest Riesling is off-dry with a silky texture.  Crisp and refreshing, with flavors of citrus, apple and honeysuckle. With a softer acidity, this Riesling will pair nicely with lighter bodied foods such as summer salads, and grilled fish. 

This Estate Blend of Gewurztraminer, Pinot Gris, Early Muscat and Riesling is sweet and fruity.  A great summer sipping wine that pairs well with fresh fruits and summer salads.

Sourced from Rattlesnake Hills AVA in Yakima Valley Washington, neutral oak aging and malolactic fermentation gives this Chardonnay a creamy, buttery texture with subtle fruit notes.  This richer body wine pairs especially well with seafood or chicken.

Our Estate Gewurztraminer is presented Dry.  A flavorful white wine with notes of floral, grapefruit and tangerine with spice such as ginger.

 Willamette Valley clones of Pommard, Wadenswil and Dijon clone 828, this bold and zippy Pinot Noir boasts notes of dark cherry, blackberry and subtle spices.  Bright acidity with light tannins, our 2021 Pinot Noir will pair nicely with your summer grilling. 

A French/American hybrid grape named after WWI French field marshal, Ferdinand Foch, this grape featured darker red fruits with notes of blackberry, current, cranberry, and raspberry.  Minerality and a strong influence from the terrior help to make this lighter bodied red feel bold and robust.

The distinctive rich and peppery flavors of this wine showcase the unique soils and climate of central Washington.  The combination of low yields, meticulous vineyard management and late picking when the flavors are ripe create a bold and concentrated wine with a lush, lingering finish.

A cool climate Willamette Valley Tempranillo from Aumsville, OR.  Boasting prominent fruit flavors of cherry and dried fig.  A well balanced and smooth presentation of the Tempranillo grape, this wine is medium bodied and ready to drink.

Known best as a blending grape used with the more robust Bordeaux, this lighter peppery varietal is a great stand-alone wine.  Its fruit forward style, with raspberry and blueberry flavors, produces the same intensity and richness as the more familiar Bordeaux wines.  Enjoy with red meats or bold cheeses.

 This full bodied, Rhone wine comes from the southern slope of the Rattlesnake Hills AVA, in eastern Washington. Dark purple in color, it has flavors of dried fruit, raspberry and blackberry. Pair with meat or soft cheeses.It will continue to age well in the bottle. 

Named after our beloved springer spaniel and chief greeter (winery dog) Tannin, this blend of Malbec and Petit Verdot showcases the red plum, blackberry and vanilla of the Malbec with black cherry, violet and sage.  Combined they show a smooth and interesting bold red that can pair well with roasted meats or even a burger with blue cheese. 

A traditional Bordeaux blend of Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot.  Fruit sourced from Columbia Valley, Washington, but produced at Vitis, it is co-fermented and aged in French and American Oak.  This fan favorite brings interest and boldness to any occasion. 

Dynamic.  Complex.  The Petit Verdot grape, used extensively in Bordeaux blends, is enjoying increased popularity as a varietal wine.  This fruit, grown in the warmer climate of central Washington, is rich in tannins and acidity, with a hint of spicy black cherry.  Enjoy this full-bodied wine with the heartiest and most robust of red meats and aged cheeses.

Sourced from the warm climate of Washington's Columbia Valley, this full bodied red wine, is high in tannin. Originating in Spain, it begs for rich food to absorb the tannin. Serve with beef, pork shoulder, veal or barbeque. Spices such as lavender, rosemary and thyme compliment the floral character.