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The 2003 vintage was the warmest vintage for Washington that we have experienced since we began making wine in 1981. We achieved extraordinary ripening with full physiological maturity achieved through rigorous cultural practices such as shoot thinning, leaf stripping and green harvesting. This cabernet sauvignon was fermented in small stainless steel tanks and was punched down or pumped over twice a day. Aging in predominantly new French Chateaux barrels has produced a complex and generous red wine.

This 2001 chardonnay is produced entirely from Wente clone chardonnay grown at the Celilo Vineyard near Underwood, Washington in the Columbia River Gorge. This is an elegant Celilo Vineyard chardonnay. Complex flavors range toward spiced apple, creamy vanilla, and toasted hazelnut. Thinning to primary clusters has given a richness and texture that I have not seen before! This wine will improve greatly with bottle age and should drink well for five to eight years. We recommend this crisp, lively wine with oysters on the half shell.

The 2002 Charbonneau Blanc, a proprietary white wine, is 62% Semillon and 38% Sauvignon Blanc. The grapes were grown by Charbonneau Vineyard owner Mickey Witherspoon and Woodward Canyon Vineyard owners, Rick and Darcey Small. The majority of fruit is from Charbonneau Vineyard, located in northwestern Walla Walla County, overlooking the Snake River. The remaining small amount of Sauvignon Blanc is from the silt loam soils of Woodward Canyon Vineyard located three miles north of Lowden, in the Walla Walla Valley. Lively taste of fruit, cream, and spice; the fruit is in delightful balance with oak, acidity, and alcohol. The texture is silky, but rich, and the finish is generous and long

This 2003 Charbonneau Red is produced entirely from grapes grown in Walla Walla County. All of the merlot and cabernet sauvignon (95.7%) were grown at Charbonneau Vineyard, owned by Mickey and Kevin Witherspoon. This vineyard is located in northwestern Walla Walla County, high on a bench overlooking the Snake River with gentle aspect toward the north. The very sandy soil is shallow and wind blown and of marginal productivity, rarely producing more than two tons per acre. The cabernet franc was grown at the Woodward Canyon Estate Vineyard in the Walla Walla Valley on shallow silt loam soils near Lowden, Washington.

Our 2001 Columbia Valley merlot was produced from Conner Lee, Canoe Ridge, Artz, Hedges, Sagemoor, and Klipsun vineyards, on or very near the Columbia River in eastern Washington. While 2001 was not quite as warm as 2000, merlot ripened beautifully at all of these vineyards. Flavors were fully mature, yet the wine comes across as slightly more elegant structurally than the 2000 vintage. This merlot was pumped over and punched down by hand two to three times per day in small stainless steel tanks. Some lots were fermented to dryness while others were pressed well before. After pressing, settling, and racking the various lots were moved to nearly new French barrels for aging and maturation. Following final racking, the wine was assembled and bottled in August of 2002 and laid down in our cellar for additional development.

The 2003 vintage was the warmest vintage on record for Washington State. The wine shows extraordinary complexity, definition and focus. The ability to blend with such fantastic vineyards has produced a red wine where the purity of Washington merlot simply explodes in the mouth! Firm mature tannins give this wine it's backbone; it will require some patience. I absolutely love the proportion of this wine and though it may be consumed now it will show even better with a year or so of bottle age.

This 2002 Merlot shows beautiful definition and focus. The ability to produce and blend with such incredible vineyards has allowed us to produce an impressive wine with deep red color, ripe black cherry fruit and subtle chocolate mocha flavors. Vanilla spice from new barrels is noticeable but not extreme; the finish is long and generous. With proper cellaring this wine should be enjoyable for six to eight years.

This 2003 'Old Vines' Cabernet Sauvignon is a rich and powerful red wine. It expresses the purity of fully mature Washington cabernet sauvignon from a warm vintage incredibly well. Flavors of dried black cherry and cassis marry with spicy new oak and vanilla toast coats the mouth. The texture is soft and silky yet there are firm mature tannins in the finish. The color is dark reddish purple; the complex aromas leap from the glass. This red wine will benefit greatly from additional cellaring and, with proper storage

This 2002 'Old Vines' Cabernet Sauvignon is a rich and powerful successor to the 2001 'Old Vines'. The 2002 vintage was warmer than 2001 and this wine reflects that. Flavors of ripe black fruits and cassis marry with spicy oak and vanilla. The color is dark purple and the flavor is concentrated, rich and long; the texture is supple and silky but still the wine has fantastic grip. This red wine will benefit greatly from additional cellaring and with proper storage should last fifteen years or more.

This 2000 Orange Muscat is produced entirely from grapes grown at Champoux Vineyard along the Columbia River in southeastern Washington, some 20 miles west of the thriving metropolis of Patterson, Washington. The fruit was harvested by hand at 26.4 degrees brix which is the highest ever achieved. Flavors of ripe peach and nectarine explode on the palate and the pure essence of orange blossom leaps from the glass. This wine smells wonderful. A residual sugar this high gives the wine incredible richness and viscosity. It is a delight to sip, well chilled, at the end of a great meal with good friends. No dessert required.

Woodward Canyon is delighted to introduce our third bottling of Columbia Valley Syrah. This red wine was produced from grapes grown by Dubrul Vineyard (73%) near Sunnyside, Washington in the Yakima Valley and Pepperbridge Vineyard (27%) in the heart of the Walla Walla Valley. This Syrah continues the trend towards a richer and bolder style. Flavors of ripe mountain blackberries, vanilla, and spice marry beautifully showing great balance. This wine is fuller in the mouth with a silky texture, great structure and a delightfully long finish. The wine cries out for Mediterranean food and apple wood roasted loin of beef. This wine may be consumed now but it will benefit substantially from additional cellar time. Cellared properly, this wine should age well for five to seven years from vintage.

This wine expresses richness of ripe peach and nectarine yet is balanced with great natural acidity. The aromas follow the same fragrant line and the finish is crisp, fruity and long. The pure expression of fully mature Riesling fruit allows this wine to perfectly accompany Pacific Rim cuisine or seafood from the Pacific Northwest. While drinkable now, this exceptional Washington Riesling will continue to develop over the next several years.

This wine has a deep, dark magenta color and a nose of ripe black fruits; flavors of vanilla and crisp red fruits add complexity. This Barbera shows fantastic balance, great concentration of fruit and good tannin integration leading to a long, silky finish. Given the balance and proportion of this wine I expect that it could age for perhaps six to eight years but the amazing purity of barbera fruit says 'drink immediately'. You decide.

With yields still under three tons per acre, this wine would/could be classified as a premier or grand cru wine based on yield alone if were it produced in Bordeaux. The resulting wine is concentrated with black fruits and cassis. Nuances of cumin and thyme along with spice and vanilla integrate beautifully with rich and opulent fruit. The nose develops in the glass for hours. The texture is supple and the finish is generous and long; it shows strength but still exhibits restraint. This is a sophisticated red wine. With proper cellaring, this wine should age for ten years from vintage.

With such low yields, the resulting wine is deeply concentrated with black fruits and cassis. The warmer vintage of 2003 gave deep complex flavors of fruit from perfect physiological ripeness. The nose while slightly restrained at first develops greatly in the glass. Spice and vanilla from new oak integrate beautifully with cabernet franc-merlot dominated fruit. The texture, while firm initially, transitions to complex suppleness; the finish is rich, layered and long. With proper cellaring, this wine should age for ten years from vintage

This is our first Woodward Canyon Estate Vineyard Sauvignon Blanc. The 2003 vintage was the warmest I have experienced in Walla Walla. The yield was around three tons per acre from this south facing vineyard. Harvest took place on September 3rd. Hand harvested grapes were then sorted before crushing and subsequently pressed in our smallest basket press. Settled juice was cold fermented in a very small stainless steel tank. This wine did not go through malolactic fermentation nor was it aged in oak barrels. Nothing but pure sauvignon blanc character was allowed to show. This wine has a beautiful, light straw color and is brilliantly clear. The nose is of fresh mown timothy hay, pear and white peaches. There is a lively taste of ripe peach and spice; the fruit is in delightful balance and the texture is crisp and rich. The finish is long and generous. This wine should be served well chilled and may be enjoyed now.

The very warm 2004 vintage gave beautifully ripe fruit with flavors of dried black fruits and bing cherry. Aromas of herb, spices and vanilla integrate with the fruit leading to a nice generous finish. The wine is dark red-purple in color. The wine was bottled early to retain fruit and is quite drinkable for a wine so young.

The 2005 vintage was another very warm one for Washington State and this 2005 Merlot reflects that. This wine offers beautifully ripe fruit with flavors of dried ripe cherries and subtle aromas of spice, cut leaf tobacco, mocha and vanilla. The texture is soft and silky and the finish is sweet, generous and long.

This non-vintage blend is fast becoming a favorite among Woodward Canyon wine lovers. A great everyday red blend, this wine is only available through the tasting room or the website.

This wine shows beautiful richness of ripe peach and nectarine yet is very nicely balanced. It definitely shows the characteristics of the warm 2005 vintage. And though predominantly Champoux Vineyard fruit, the very small portion of DuBrul fruit brings a complex richness to this wine, making it the perfect wine to enjoy well chilled just before dinner. My 85 year old mother loves this wine! Well, actually, I like it too. Enjoy!

This 2005 Walla Walla Valley Cabernet Sauvignon was produced from grapes grown at Woodward Canyon Estate Vineyard (73%) and Seven Hills Vineyard, Block 25 (27%), all in the Walla Walla Valley. All of the grapes were harvested by hand and sorted prior to crushing. Only perfect clusters were used.

This very unpretentious variety produces a fruity, easy drinking red wine that is a staple in Northern Italy. The grapes were fermented with native yeast. The wine was punched down three times per day. After pressing, this wine went directly to our oldest 500-liter Italian puncheons and was stored at very cool temperatures to preserve the fruit. The wine has a deep, almost black magenta color and a big forward nose of black fruits. Flavors of concentrated blackberry carry through into the mouth. The finish is long and generous. This wine is an absolute fruit bomb and the perfect summer red. It was produced with lighter Mediterranean food in mind or you can simply enjoy it this afternoon with friends.

This Chardonnay was 100% barrel fermented in new and older French barrels. Fermentation on native yeast and natural malolactic fermentation entirely in barrel, lees contact and stirring by hand are unique to our Estate Chardonnay. Rich flavors of ripe peach and apricot marry with vanilla, spice and toasted hazelnut offering a literal explosion of flavor in the mouth. At the same time however, there is a more refined side that I don't usually see from such a warm vintage.

This 2001 Woodward Canyon Estate Red is produced from the finest lots of cabernet sauvignon, merlot, and cabernet franc from our vineyard. The Woodward Canyon Estate Vineyard produced less than two tons of fruit per acre. The 2001 vintage was more moderate than 2000 and the fruit ripened more slowly. Average brix was near 24 degrees The wine was fermented in small, open top tanks with native yeast and was punched down or pumped over two or three times a day. After pressing in our basket press, this wine went straight to new French chateau barrels for maturation. In early August, the wine was racked from barrel, assembled, and bottled unfiltered and unfined later that same month. With such low yields, the resulting wine is deeply concentrated with black fruits and cassis. The nose leaps from the glass. Spice and vanilla from new oak integrate beautifully with cabernet-dominated fruit. The texture is supple and the finish is rich and long. With proper cellaring, this wine should age for ten years from vintage.

This Pinot Noir was produced from grapes grown by Michael and Chris Banks in the foothills of the Blue Mountains, overlooking the Walla Walla Valley. Under conditions of low vigor, the vineyards produced just over 1/2 ton per acre which helped produce a rich and deeply colored red wine. Flavors of raspberry and cherry marry beautifully with the vanilla and graham of Francois Freres, Louis Latour and Sirugue burgandy barrels. The finish is long and clean. We feel this wine needs time to open up at present. It will also age gracefully for at least five years. We recommend enjoying this wine with Northwest salmon.

Fully mature Chardonnay fruit shows in the mouth; the texture is smooth and silky. The finish is complex, generous and long. This wine may be consumed now but it will benefit substantially with another year in bottle and should continue to improve for perhaps another year or two with proper storage.