Every grape from Kestrel View Estate is tended to and intended to be blended into our Signature Series in a first growth Bordeaux House mentality. This presents the perfect canvas to create and design a multiple tiered system. From the Signature Series and Winemaker's Select Series our premier fruit can then be declassified to our Falcon Series; wines made at an everyday price point. With the Falcon Series, our consumers can purchase full varietals, or our Tribute blend for less than twenty-five dollars.
2013 was a warm vintage in Washington and should produce some amazing wines in the years to come. Cabernet Sauvignon is a varietal that enjoys warmer weather so we are excited to share this wine with you. The color is reminiscent of bright red currant or garnet. Nice toasty oak notes, a mild earthiness, spicy heat and some dried fruit flavors are noticeable on the nose. The flavor profile starts off with a kind of crispy currant and sweet acid profile before giving way to some silky tannins. Overall this is a very smooth enjoyable Cabernet Sauvignon.
2012 was a slightly cold year for Washington standards but that didn’t stop us from making some exceptional wines. This Merlot is an excellent example of how versatile Washington vineyards can be. The color is a deep burgundy. In the aroma and on the palate there are multiple layers of ripe fruits, oak, acid and tannin. Raspberry, blueberry pie, oak, perfume and spice are just some of the aromas in the wine. The flavors are big and bold on the palate giving way to a long finish. The Malbec component adds a nice aroma and gives the wine a little more punch on the finish. The wine is full bodied, complex, has exquisitely smooth tannins and a lingering fruit finish.
The wine is clear with just the faintest hint of green and sunshine yellow. In the nose you will find citrus aromas, lemon grass, straw, distinctive floral notes and minerality.
Beneath the layers of citrus you will find passion fruit, gooseberry, melon, pear and fresh cut grass. The wine is heavy on aromatics with good mouth feel and structure. The result is a refreshing wine with crisp acidity.
This wine is garnet in color with deep red accents at its margins. It possesses aromas of cherry, cassis, elderberry, pomegranate, and dried herbs. On the palate you will experience an extremely full bodied, balanced Sangiovese with notes of vanilla, cedar and toast. The naturally high acidity of Sangiovese makes this wine the perfect accompaniment to food.
We employ a number of different techniques to increase color and intensity of our Sangiovese. We use a fan training system to spread the fruit out over a larger area and improve sun exposure. We leave one bud per spur and one cluster per shoot to reduce the yield and keep the fruit spread out over the vine. As the days start getting shorter, we do extensive leaf removal from around the clusters to allow even better sun exposure. After we hand harvest and crush the fruit we employ one last practice, saignee, which involves drawing off 20% of the juice. This increases the skin to juice ratio of the remaining wine and intensifies the color and flavors.
The wine is black with dark crimson edges. In the aroma you will find ripe dark fruits such as cherry, pomegranate, and blueberry. These fruit flavors are accompanied by dried herbs, cola, caramelized fruit, white pepper and floral aromas.
On the palate you will receive bright flavors of cherry, berry, spice and plum jam. The body of the wine is full, yet sweet and smooth. It is deliciously balanced with a lingering finish, and supple tannins.
The Viognier was hand picked and whole cluster pressed. The juice was chilled for several days before being racked off its lees. Simply put racking is siphoning your wine off of the dead yeast, known as lees, into a clean container. There are two reasons to rack your wine. First it helps clarify your wine but it can also prevent off flavors from the decomposing yeast. Over time yeast and other sediment will precipitate out of your wine and settle to the bottom. The cloudiness will dissipate with each successive racking until you are left with a nearly clear wine. Next it was fermented at 53 degrees until nearly dry.
By fermenting in stainless steel at very cool temperatures we were able to preserve the natural fruit characteristics of the Viognier grape.
This pretty wine possesses delicate spice notes and a floral perfume. In the nose you will find hints of citrus blossom, clover honey, baking spices, and honeysuckle. In the mouth there are tantalizing flavors of citrus, pear, allspice and honey. These sweet flavors linger for some time, and are clean and balanced by firm acidity.
The Gewürztraminer for this semi sweet German varietal come from Kestrel View Estate Vineyards. The fruit was hand harvested and whole cluster pressed to a stainless tank. The juice underwent a cool slow fermentation using Cote de Blanc yeast. The combination of these factors helped to preserve the fine fruit and floral qualitites. This in combination with the spicy character of Gewürztraminer, and a residual sugar of 1.2%, results in a wine which is delicate and fruit driven with subtle sweetnes.
The 2015 growing season was very hot and picking at the optimal time was critical. This wine has a lot of character and depth. The aromatics are unique yet still true to the varietal - pear, lemon rind, baked apple and oak. The flavors are big, starting off with crisp fruit, (think lemon and peach). Then the oak kicks in adding some flavor and a little texture creating a nice long tangy finish with a touch of cream. The combination of tank wine and barrel wine comes together to create a Chardonnay that is very versatile; great on its own or paired with food. I hope you enjoy drinking this as much as we did making it. Three cheers for Chardonnay!