Varietal(s): 60% Merlot, 16% Cabernet Franc, 16% Cabernet Sauvignon, 8% Malbec
Vineyard Management: Sustainable practices
Winemaking: Indigenous yeast fermentation, Unfiltered/Unfined, aged in 25% new French Oak for 18 months
Vegan: Yes
Typicity: Typical for a Bordeaux style blend from Yakima Valley. But man, it's pretty special juice.
Bio: Chris Camarda began in Washington's Yakima Valley in 1989, in a what should have been called a shanty. They moved the entire operation in two trucks to Vashon Island in 1994 from Seattle and have remained ever since. The wines are all meant to be blends that represent their respective vineyards a vow that Chris took in 2003, as he believes that Washington's geography is its best attribute.
Indigenous yeast is used for all fermentations.
