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Very nearly our fastest selling wine every year. Why? The Baby Poux block of Paul Champoux's vineyard combines great Cab intensity with a remarkable approachability that Cabernet just doesn't often deliver. We've gotten fruit off Baby Poux since it's first year of production and it has always had that approachable quality. Much to our delight, as the vineyard ages (it is now 14 years old) it is growing in depth and complexity. Where will it all lead to? We don't know, but it's fun going along for the ride!

A blend of five grape varietals: Gewurztraminer, Pinot Blanc, Riesling, Pinot Gris and Chardonnay. The wine is aromatic, complex and very drinkable. And too cheap!

A joint effort of two Oregon winemakers, Aron Hess and Peter Rosback. This wine is a steal of a deal. Black-fruited like a Pinot twice its price, this is serious, but affordable Pinot Noir.

We pulled juice from the fermenters right after de-stemming in order to further concentrate an already very concentrated must. We wanted to see if we could increase the intensity of a wine that routinely delivers a strong blackberry character. You'll find we succeeded.

That's right, Blend. I don't want to say we named this wine "Blend" just to add the letter "B" to our front labels. The wine is a blend of wines made from grapes grown by Lonnie Wright in the Columbia Valley near The Dalles, OR. It is made up of Syrah, Merlot and Cabernet.

The Columbia Valley Cab is a blend of 3 vineyards: McDuffee, Rosa and Block 3 of the Champoux Vineyard. Each brought something good to the blend. Rosa delivers its foursquare fruit, McDuffee adds its long, elegant finish and Block 3 packs a powerful fruit punch.

CJ gets its name from the winemaker's energetic and spicy daughter, Casey Jane. It is a port-style wine made by using very ripe Zinfandel and an artisan made eau-de-vie. It is wonderfully aromatic, very rich and smooth, truly a remarkable wine. Women go nuts over this stuff

The Celilo has markedly higher acid and a distinct minerality, one of the best whte wines I've made.

The Oak Ridge steers a course between the other two, having some of Resonance's rich mouthfeel and some of Celilo's stone fruit and acidity.

The Resonance has great intensity and its customary rich, mouthcoating quality. It is the driest of the trio.

Dark and concentrated. The crop size is kept small, 2.1 tons per acre, and it pays. These wines are dark, aromatic with chocolate overtones and complex, silky tannins.

Dark and concentrated. The crop size is kept small, 2.1 tons per acre, and it pays. These wines are dark, aromatic with chocolate overtones and complex, silky tannins.

Dark and concentrated. The crop size is kept small, 2.1 tons per acre, and it pays. These wines are dark, aromatic with chocolate overtones and complex, silky tannins.

Our flagship wine. It is the oldest producing vineyard in the Pacific Northwest at nearly 100 years old. Every year it makes either the best wine we put out or very close to it. In 2004 we picked at 26 Brix, cropping at under two tons per acre. The wine is dark and immensely concentrated. To those who wonder if Zinfandel can be ripened outside of California, we offer this example. Not only does Zinfandel ripen on this old vineyard, it maintains balancing acidity to produce a wine that ages beautifully.

Just another vintage of intense, well balanced, food-friendly white wine. The Oregon is a blend of about 80% Wyeast Vineyard, 20% Covey Ridge Vineyard fruit. We bottled in screwcaps.

A stunning blend of our best vineyards. When first assembled, the wine shocked us with its strength of character. The finish of this wine is very, very long and deep.

(Formerly known as Reed & Reynolds) This vineyard produces our best Pinot Noir - one of Oregon's best Pinot Noirs - every year. 2003 is no exception. The growers, Kevin and Carla Chambers, are fully biodynamic as of this year. The fruit off the oldest block of grapes was the best Pinot I've ever tasted off the vine. The wine is incredible: deep color, full, rich taste and a remarkable mouth-filling texture. I like to say our growers achieve the potential of their respective vineyards. Kevin exceeds his.

Another wonderful example of what severely limiting crop size can accomplish. Deep black fruits define this wine. Black fruits framed by ripe, luscious tannins. The wine clearly shows the character of the Willakenzie soils in which it is grown.

Can't say enough good things about this wine - one of the real thrills of the vintage. We expect Resonance to shine. Covey Ridge and Phelps Creek are automatic. To have this vineyard step up to that level of quality is very exciting. Located at fairly high elevation in the Hood River Valley, 1600 feet, the grapes are able to retain higher natural acidity. The higher acidity gives the wine brightness in its youth and a better ability to age gracefully. That and great concentration of fruit (from 1.5 ton per acre crop sizing) have produced a delicious wine.

Try to find a better red wine value! The RTW is a proportional blend of all the reds we make in a given year. Don't hesitate if you are inclined to try this wine. It flies out the door.

Again one of the best wines we made in 2004. A pretty strong statement when one considers the extremely high quality of the wines we have sitting in barrel in the winery at this time. The Resonance Pinot, the Old Vine Zin, the Block One Cab and others are just fantastic. It has beautiful floral aromatics; rich, complex flavors that evolve on the palate; lively acidity to lighten the flavors. The vines are almost 30 years old, are cropped and tended like Pinot Noir and were left to hang late into October of 2003, long enough for nearly half of the clusters to be botrytis-affected.

Sweet Sydney is a Zinfandel Icewine named for the winemaker's beautiful and, well, sweet daughter, Sydney. Freezing Zinfandel effectively removes water as ice crystals concentrating sugars, flavors and aromas. In 2005 we pulled the juice off at 49 brix! After fermentation the wine ended up with 9% alcohol and 35% residual sugar. We use this wine as dessert with strong, flavorful cheeses.

Good news: we made a late harvest Gewurz. we call "The Precious". It is made from partially dried grapes. It is a wine in the same mold as the Sweet Sydney; a rich dessert wine (24% residual sugar).