The aroma of this Cabernet Sauvignon tells you the moment you pour it into the glass, the grapes were grown on Red Mountain. Intense dark fruit and hints of vanilla on the nose. On the palate, blackberry, ripe cherry, and caramel on the finish.

100% Cabernet Sauvignon from a small five acre vineyard on Red Mountain named Dalee Vineyard. Dalee Vineyard is owned and managerd by Roger Gamache, a long time farmer and grower in the Columbia Valley. The vineyard is only 1.5 miles from Frichette Winery. 

Cabernet Sauvignon is the most widely grown grape on Red Mountain. This big, bold wine boasts ripe blackberry, cherry and baking spices. There's a hint of caramel on the finish of this wine. The tannins are assertive and show up on the sides and back of the palate. With a medium plus body and full of flavor, this Cab is fabulous with braised beef ribs and pork chop with a dark berry chutney.

This 100% Cabernet Sauvignon is from Quintessence Vineyard, which is a part of the Shaw Vineyards WA Family. Quintessence Vineyard is the largest conitiguous vineyard in the Red Mountain AVA. Led by Dick and Wendy Shaw and managed by Marshall Edwards this site is home to several red Bordeaux varietals and also a small amount of Sauvignon Blanc.

A blend of Cabernet Sauvignon from three different vineyards on Red Mountain that brings bright, red raspberry and sweet tobacco leaf on the nose. Bright cherry with the first sip that evolves into mocha, caramel, and valnilla notes on a long finish.  

Black cherry and a hint of licorice on the nose. You'll enjoy different layers of cherry and blackberry on the plalate with a touch of vanilla on the long finish. 

This Cabernet Sauvignon is terrific with anything off the grill. 

The biggest, baddest grape on Red Mountain, Carmenere. If you like blackberries and jalapenos, this wine is for you. Enjoy our 2018 Carmenere when you want to spice up any evening or if you are enjoying street tacos, one of our favorite foods to pair with this wine. We love even with small plantings of this variety on Red Mountain, we get to source a couple ton from Heart of the Hill Vineyard (owned and farmed by Kiona Vineyards and Winery), one of the only vineyards on the mountain planting this wine grape.

Right when this wine pours into your glass, you'll know it means business. Deep, dark purple color with blackberry and blueberry on the nose. On the first sip, you may be overwhelmed by the boldness of the blackberry flavors which quickly take a turn to a ripe raspberry, and finally a hint of caramel on the finish. 

As the wine sits in your glass, black pepper develops a little bit on finish. 

Not a fan of Merlot? You need to try a Merlot from Red Mountain. You'll quickly be won over with red fruits, easy tannins and a soft finish.

Blueberry and caramel on the nose. Dark cherry, ripe raspeberry, and baking spices on the palate with a hint of caramel on the long finish.

Enjoyable on it's own while visiting with family and friends. Food pairing idea: Greg's favorite food pairing is a BBQ chicken smoked gouda cheese burger with all the fixins. 

Right out of the bottle, you'll see the intense dark purple color and smell floral notes telling you this is everything a Red Mountain Petit Verdot should be. On the palate, bing cherry, ripe raspberry, and blackberry greet you with an long finish that has a hint of caramel. 

If you think bigger is better, Sashay Syrah is for you. Boysenberry, blackberry, a hint of blueberry, tobacco, and vanilla in every sip of this medium tannin wine.  

Pair with barbeque, slow cooked pork bbq ribs and beef

Big blackberry and spiced plum on the front of the palate. A fruit forward yet bold red that's delicious as a stand alone varietal and pairs exceptionally well with any BBQ dish. This wine is a club exclusive wine due to the rarity of this wine grape on Red Mountain. 

Strawberry, raspberry, and vanilla on the nose. Intense, ripe strawberry, cherry, and blueberry on the palate with caramel and baking spices on the finish.

The Reserve was paired with chicken and waffles with a light maple syrup drizzle at our annual Soul Food Dinner in October and it was incredible.