Wines of Substance

Flavors & Aromatics: Blackberry, black raspberry, black currant (cassis), bell pepper, eucalyptus, mint, black olive, green olive, earth, mushroom, chocolate, cocoa, molasses, smoke, plum, cedar, tobacco, licorice, graphite (pencil box).

Similar to Cabernet Sauvignon, but “softer”, rounder when very ripe, focus on herbal and “green” flavors.

Similar to Cabernet but with more herbal, sometimes vegetal notes.

Enjoyment Warning: The chemical found in the Walla Walla grape packs the wine with flavor -- definitely a food-lover's wine. Food pairings: rare grilled beef is the perfect partner for our Substance: 2008 Mb, and we couldn’t have asked for a better match than a locally produced, grass-fed t-bone.

Does anyone really drink this by itself?

Flavors & Aromatics: Peach, pear, melon, fig, cream, honey, cinnamon, lanolin, vanilla, apricot (in sweeter styles), floral, beeswax.

Flavors & Aromatics: Blackberry, black currant (cassis), black raspberry, black plum, white pepper, black pepper, cinnamon, anise, prune, oak, soy, chocolate, smoke, sausage, toast, violets.

Flavors & Aromatics: Grape, jam, red berry, cranberry, cinnamon, prune, tea, soy, pepper, violets, rose petal.

Flavors & Aromatics: Pot roast, black fruits, game, leather, truffles.

Blending varietal in the Southern RhĂ´ne Valley. See Grenache.

Primarily used as a blending grape due to its high acidity and hints of spices and pepper in the Southern RhĂ´ne Valley of France. See Grenache.

Flavors & Aromatics: Viognier tastes like fruit loops.

Flavors & Aromatics: See Viognier. But slightly more muted.

Flavors & Aromatics: See Viognier. But slightly more muted.

Flavors & Aromatics: Cherry, raspberry, strawberry, prune, plum, pomegranate, coffee, spice, coriander, ginger, cloves, cinnamon, earth, smoke, mushroom, 'barnyard', caramel, allspice, violets, lavender, jasmine, cocoa, sausage, citrus.

Flavors & Aromatics: Lemon, lime, grapefruit, nectarine, pear, apple, pineapple, guava, melon, banana, smoke, steel, cream, vanilla, butter, butterscotch, toast, chalk, yeast, mint, coconut, mineral.

Flavors & Aromatics: Red apple, peach, pineapple, guava, chalk, lemon, vanilla, cream, apple blossom, chamomile, melon.

Flavors & Aromatics: Grapefruit, lemon, lime, melon, apple, grass, hay, straw, alfalfa, bell pepper, asparagus, green olive, artichoke, stemmy, honey, smoke, apricot, mint, menthol, wet wool, catty, mineral, flint, gooseberry.

Flavors & Aromatics: Apple, pear, cloves, cinnamon, honeysuckle, geranium, pepper, orange, earth, anise, smoke, sauerkraut, pine, nutmeg, mace.

Flavors & Aromatics: Cherry, raspberry, red plum, blackberry, cinnamon, dried flowers, vanilla, pepper, truffle, smoke, chamomile, rose petal, tar, coffee, and anise.

Flavors & Aromatics: Cooked berries and jam.

Flavors & Aromatics: Violets, black fruits, licorice and coffee.

Flavors & Aromatics: See Pinot Noir, less elegance and predominant red fruit.

Flavors & Aromatics: Cherry, tea, tobacco, mushroom, raspberry, smoke, black fruits.

Flavors & Aromatics: From our experience there are two distinct styles – a style that has a tropical lychee nut flavor and one that has a distinctly orange, caramel flavor.

Flavors & Aromatics: lemon, apple, pear, lime, stone, mineral, oil, almond.

Flavors & Aromatics: Red berry, spice, leather, tea, tobacco.

Flavors & Aromatics: Apricot, peach, nectarine, green apple, honeysuckle, geranium, rose, licorice, petrol, asphalt, smoke, cream, earth, flint, slate.

Flavors & Aromatics: It’s the quintessential summer wine. Hints of fruit and somewhat low-ish acidity. In other words, if you’re stuck on a desert island and this is the only bottle of wine, consider saltwater.

Flavors & Aromatics: Similar of Gamay (Beaujolais) sweet red fruits, strawberry, raspberry, black currant, licorice, hint of game.