kolk 2021

shiraz rosé

Rattlesnake Hills, wa

angiolina Vineyard

Alc: 14.5% Final pH: 3.3

residual sugar: 1 g/l

Cases Produced: 855

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

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

LA ROBE 2023

enrobed wine

sauvignon blanc/malbec

Rattlesnake Hills, WA

angiolina Vineyard

alc: 14.5% final pH: 3.45

color index: 62 au

cases produced: 75

rock Flour 2023

semillon/sauvignon

rattlesnake hills, wa

angiolina farm vineyard

vineyard

Alc: 14.5% PH: 3.25

Cases Produced: 80

mars 2021

enrobed wine

sHiraz skins & marsanne

Rattlesnake Hills, WA

Alc: 15% PH: 3.7

color index: 46 au

Cases Produced: 55

Amberleigh 2022

shiraz 60% cabernet 40%

Rattlesnake Hills, WA

angiolina Vineyard

aged 12 months in NEW

and used French oak

alc: 13.5% final pH: 3.65

color index: 57 au

cases produced: 100

The skins from one ton of Malbec grapes were fermented with the juice of one ton of Sauvignon Blanc grapes - creating a new and unique combination of varietal flavors. The wine was aged for 8 months, unoaked in stainless steel. May be served chilled. La Robe is French for the color of red wine. $ 35

This wine is made using traditional, old-world methods to maximize flavors. At crush, we gave the grapes 24 hours of skin contact, and ferm- ented in a 500L stainless steel tank. The wine was aged in a new French oak barriques for 8 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 fruity, full bodied wine, made from theShiraz clone of Syrah, and Cabernet Sauvignon. We subtracted 20% of juice at crush (for rosé), cold-soaked, and fermented vigorously for 14 days. It was aged for 12 months in new and used French oak barriques. The eponym for our wine is the local sommelier, restaurateur and gourmand: Amberleigh Brownson.

$ 20