KOLK 2020

Pinot Noir Rosé

Rattlesnake Hills, WA

Bonair Vineyard

Alc: 14.5% Final pH: 3.4

Residual sugar: 1 g/l

Cases Produced: 75

This is a dry, saignier rosé wine made from Pinot Noir from the Rattlesnake Hills. The harvest date was Sept. 28th, coincidentally the historical average harvest date in Beaune, France, from 1354 - 1987. A vigorous yeast and malolactic fermentation proceeded in stainless steel tanks, and the wine was bottled in April of 2021. $ 15

pinot noir 2020

Rattlesnake Hills, wa

Bonair Vineyard

Alcohol: 13%

Final pH: 3.7

color index: 66

Cases Produced: 55

Our first Pinot Noir is an experiment to test whether the unique and generous climate of eastern Washington could also produce superior cool-climate wines, like Pinot Noir. We cold-soaked the grapes, using one third of the juice for rosé, and fermented the remaining juice and skins for maximal extraction. The wine was aged for 12 months in new French oak hogsheads. It has a bold mouth-feel, quenching acidity, and ripe plum flavors. $ 25

kolk 2021

shiraz rosé

Rattlesnake Hills, wa

angiolina Vineyard

Alc: 14.5% Final pH: 3.3

residual sugar: 1 g/l

Cases Produced: 85

rock Flour 2021

marsanne

rattlesnake hills, wa

diamondback ridge

vineyard

Alc: 15% PH: 3.45

Cases Produced: 50

mars 2021

enrobed wine

sHiraz skins & marsanne

Rattlesnake Hills, WA

Alc: 15% PH: 3.7

color index: 46 au

Cases Produced: 55

Amberleigh 2021

shiraz 100%

rattlesnake hills, wa

angiolina Vineyard

alc: 14% final pH: 3.75

color index: 65 au

cases produced: 125

Kolk 2021 is a dry, saignier rosé wine, made from 100% Shiraz from Angiolina Farms, at the highest reaches of the Rattlesnake Hills. After concurrent yeast and malolactic fermentations in a stainless tank, the wine was bottled in April of 2022. A kolk is a water tornado that can bore holes in bedrock, that then can become kolk lakes. $ 15

This wine is made using traditional, old-world methods to maximize flavors. At crush, we gave the grapes 24 hours of skin contact, cold-settled the must and ferm- ented in a 500L stainless steel tank. After malolactic, half of the wine was aged in a new French oak barrique for 6 months. Rock flour is the very finely ground rock that makes glacial lakes turquoise, and is the essential ingredient in Washington’s loess soils. $ 25

This wine is made by fermenting Shiraz skins with Marsanne juice to make a mouth-filling red wine, that combines the flavors of both grapes. The puckering, peppery flavors of Shiraz meld well with the quenching succulence of Marsanne for a delicious and unique experience. Our winemaking method derives its name from La Robe, the French term for the color of red wine. $ 35

This is a luscious, full bodied wine, made from the (Australian) Shiraz clone of Syrah. We subtracted 20% of juice at crush (for rosé), cold-soaked, and fermented vigorously for 10 days. It was aged for 8 months in new French oak barriques. The eponym for our wine is our former salesperson and local restaurateur and gourmand. $ 25