There’s a growing contingent of Pacific Northwest wine experts who view Jim Holmes’ Ciel du Cheval Vineyard on Red Mountain as a Grand Cru-type site in our region for the decades of work with Bordeaux varieties. The winemaking tandem of Ron Coleman and Danny Gordon at Tamarack in Walla Walla also see the promise at Ciel du Cheval with Barolo’s famed late-ripening grape. These airport winemakers kept the oak program under the radar, allowing for aromas and flavors of black cherry candy, strawberry freezer jam, mint and a dusting of spices. Its structure carries a broad shoulder of tannins with rapsberry acidity, tar and Montmorency cherry in the finish. Enjoy with dishes such as prime rib, beef tenderloin or Pasta with Robiola and Truffles.
Production: 100 cases
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