2018 Tri*Umph

Red Blend

Malbec 40%
Merlot 30%
Cabernet Sauvignon 30%

The 2018 vintage was a growing season rates a solid 8.0 on a scale of 0 to 10. Grape growers were able to hang decent amounts of fruit and have the grapes fully ripen come September and October. All in all, 2018 was a very good growing season.

Click to Read More About the Vintage Year

The fruit harvested for this fine red wine blend came from two exceptional vineyard sites. The Malbec and Merlot grapes were grown in none other than one of the finest vineyards in North America namely the Stone Tree Vineyard. This site planted in the 1990’s, is located on the south facing Wahluke Slope perched above the Columbia River. Elevation is around 950 feet above sea level. The soils are composed of calcareous basalt and sandy – silty loam with small pieces of petrified tree peppered throughout the hills. It is one of the warmest sites in Washington State. The Horse Heavens Hills AVA Mercer Ranch vineyard provided the Cabernet Sauvignon. The Mercer Family has found a much better use for this piece of their wheat growing land by producing some of our State’s finest red grapes. Warm and not touched by the great Missoula flood. Great ground!
  • Harvest:  All fruit was hand-picked, sorted and destemmed – crushed into one ton fermentation bins.

  • Fermentation:  EC118 yeast was utilized for the primary fermentation.  The must was fermented for 8 to 11 days on the skins prior to pressing.

  • Malo-lactic Fermentation:  Malo – lactic fermentation was fully completed while the wine was in barrels.

  • All wines were aged for 22 months in French oak (50%) and American oak (50%) barrels.  The French oak forests we sourced was “Center of France”.  Oak forests in Pennsylvania, Missouri and Tennessee were source for the American oak barrels.

  • Filtration Level:  Very tight at bottling.

Not for the weak of heart. This wine is packed with substance. What kind of substance? Brooding purple plum, ripe black cherries and currants. Ripe red raspberries notes are couched between toasted coconut and caramel notes compliments of the French and American oak barrels. Plush acidity and tannins play nice together. Hungry? Try a pan seared duck breast with a Port reduction sauce and chewy artisan bread. We thank-you for your friendship and support. Enjoy!!

See the recipe we paired specifically for this release.

Pan Seared Duck Breast w/Port Reduction Sauce

 – Winemaker, Ray Sandidge 

Wine Specs

Specification Value
Alcohol Percentage: 14.6%
pH: 3.67
Acidity: 5.1 grams per liter
Residual Sugar: 1g/liter
Cases Produced: 218 & 4 Bottles
AVA: Columbia Valley

Non-Member Pricing

Bottle Price: $110.00
Case Discount: 15%

Club Member Pricing

Bottle Price: $88.00
Case Discount: 30%