2016 Whistle Punk

Red Blend

Merlot 45%
Cabernet Sauvignon 27%
Malbec 15%
Petite Sirah 13%

2016 was a splendid growing season. I rated it a solid 9.0 on a scale of 0 to 10. Our grape growers really dialed in the proper amounts of fruit left on their vines which were able to fully ripen come September and October. The grape varieties Cabernet Franc, Cabernet Sauvignon, Malbec and Merlot performed exceptionally well. Great – ripe red and black berry flavors, fine grained tannins and modest acidity were what characterizes the fruit which ultimately was utilized in our 2016 Whistle Punk.

Whistle Punk was made using grapes from three Washington State vineyards. The Phinney Hill vineyard located in the Horse Heaven Hills AVA region supplied the Cabernet Sauvignon fruit. Phinney Hill is located in the middle third of its AVA. The terroir is amazing for growing red wine grape varieties possessing impressive depth and structure. Deep loam top soil exists prior to encountering fractured calcareous basalt and finally basalt bedrock. The Merlot fruit was harvested from the Lake Chelan AVA vineyard Amos Rome. Decent south – southwest slope, deep sand – gravel soils and proper elevation make for an excellent future. The Malbec and Petite Sirah came from none other than Bob Buoy. His vineyard is located in the Yakima Valley AVA just northwest of the town of Benton City. Shallow clay – sand topsoil some two feet deep on average lies above fractured calcareous basalt. Bob is one of our state’s top growers.

All fruit was carefully handpicked into ½ ton bins. Within hours, the fruit arrived at the winery to ensure the highest quality possible. All of the grapes were sorted by hand to glean out any damaged fruit or MOG (material other than grapes) such as leaves. The grapes clusters were destemmed and the berries lightly crushed into one – ton fermentation bins. The yeast fermentation proceeded on the grape skins at temperatures ranging from 56 – 88 degrees Fahrenheit over a twelve to fourteen day period. Once the yeast fermentation reached a Brix reading between 4 and 6, the wine was pressed off. The malo – lactic fermentation was permitted to occur while the wine was in barrel utilizing native ML bacteria. Twenty-three months of barrel aging in new French and American oak barrels was deemed perfect. The wine was tightly filtered at bottling.

The color is a striking purple – red. The nose offers blackberry, raspberry aromas plus a light clove note. Vanilla bean and toasted coconut compliments of the French and American oak barrel aging add additional aromas and flavors. The mouthfeel is very soft – almost plush. The body is what I would rate medium – plus. Fine grained tannins are in sync with the generous fruit. This wine may be aged a good 6 to 8 years. Suggested pairing would be with a delicious plate of eggplant parmesan or grilled lamb kebab seasoned with Moroccan spices (marjoram, cumin, coriander and Harissa paste), rice and dates. Athena and I thank-you for your friendship and support. We hope you enjoy our winemaking efforts!

Wine Specs

Specification Value
Alcohol Percentage: 14.7%
pH: 3.59
Acidity: 5.4 grams per liter
Residual Sugar: 2g/liter
Cases Produced: 498
AVA: Columbia Valley

Non-Member Pricing

Bottle Price: $35.00
Case Discount: 15%

Club Member Pricing

Bottle Price: $28.00
Case Discount: 30%