Red Jolly Rancher explodes from the glass immediately after
the first pour. Pomegranate molasses and Bing cherry follow
along with hints of bay leaf and roasted beets. Light-to medium-bodied, there’s a shocking pop of minerality on the palate similar to granitic wines. The finish is easy and simple.

• 95% Cabernet Sauvignon, 5% Field Blend
• Certified organic vineyard planted in 1983 in the Columbia Gorge AVA
• Own rooted vines grown in a thin, top layer of loess
• 300 ft. elevation
• Native yeast fermentation in stainless steel
• Daily pump overs to accentuate fruit aromas
• After 60% of fermentation was complete, the free run juice was allowed to finish fermentation off the skins
• 13% abv