All 2,550 pounds of grapes in 2015 were about a month earlier than normal.

White wine (Pinot Grigio) and Rose wine (Malbec and Meritage) sold out.  The red wines (Malbec, Cabernet, Meritage) were bottled September 2, 2017 and are for sale.

MERLOT came from Konnowac Vineyard on 8/29/15.  Brix was 26, Ph 3.65, TA 4.8, Yeast BDX supported by GoFerm and Opti Red, no enzymes.  Added FT Rouge for tannin, and Fermaid-O after a few days to encourage the yeast.  Pressed on 9/19/2015 and it all went into the Meritage blend.

2015 MALBEC came from Konnowac Vineyard on 9/5/15.  Brix was 25, Ph 3.23, TA 6.4, Yeast was BDX and 4×4 supported by GoFerm and Opti-Red, no enzymes.  Added Ft Rouge for tannin, and Fermaid-O after a few days to encourage the yeast.  Pressed on 9/24/15, pumped into a barrel, added ML, kept one barrel out and the rest went into the Meritage blend.  MLF finished 11/22/15.

2015 CABERNET SAUVIGNON came from Konnowac on 9/11/15.  Brix was 23.5, Ph 3.46, TA 6.0, Yeast was BDX and 4×4 supported by GoFerm and Opti-Red, no enzymes.  Added FT Rouge and Fermaid after a few days to encourage the yeast.  Pressed on 9/26/15, pumped into a barrel and carboys, and the rest went into the Meritage blend.  MLF finished 11/8/15.

CABERNET FRANC came from Konnowac on 9/11/15.  Brix was 27, Ph 3.69, TA 5.2, some juice was set aside for Rose.  Yeast was BDX supported by GoFerm and Opoti-Red, then added FT Rouge and FermAid after a few days.  Added MLF 10/4/15, and this all went into the Meritage blend.

PETIT VERDOT came from Konnowac on 9/8/15.  Brix was 25.5, Ph 3.76, TA 5.2; yeast was BDX supported by GoFerm and Opti Red, this all went into the Meritage blend.

4/22/17- Tasting event at the winery was very positive for the 100% Cab from the barrel, as well as blends that were 80% and 60% Cab.  In general, the higher the Cab % the more people liked it.  Feedback was also very positive for the 100% Malbec from the barrel, as well as blends that were 78% and 53% Malbec, but less consistent than response to the Cab.  It might have been too many wines in one day.

2015 MERITAGE RED BLEND started out as 28% Merlot, 28% Cab Franc, 20% Cab Sauv, 12% Malbec, 12% Petit Verdot but after topping and blending it ended up a little different at 26, 25, 24, 15, and 10%.

2015 MERITAGE ROSE blend ended up being 37% Cab Sauv, 25% Malbec, 21% Cab Franc, 12% Petit Verdot, and 5% Merlot. Lysozyme added 10/4/15 to discourage MLF, stabilized with Bentonite 5/8/16 to remove the Lysozyme, bottled 6/2/16 and sold out.  This wine had a little spritz to it, and I think that came from bottling it too soon.  Lesson learned.

2015 MALBEC ROSE was a last minute addition made from grapes that came from Fruitland Valley Vineyard (north of Spokane, cooler temps so grapes are later) on 10/14/15.  We crushed same day, then pressed after 10 hours on the skins.  Ph 3.67, TA 4.8 and Brix 25, added tartaric acid, GoFerm, and then fermented with five different yeasts, one in each carboy and supposed to give different results:
T306 (#22) concentrated, elegant fruit-driven white wine with good mouthfeel
D47 (#6) full bodied, complex, superior quality white wines with tropical and citrus notes
RHST (#8) crisp, premium white wines, retains fresh varietal character and transparency between fruit and finished wine, while contributing body and mouthfeel
4×4 (#10) enhanced varietal character and mouthfeel, with flavors of jam, rose petals, and cherry liquor 
BDX (#25) for quality red wines, focuses on the structural components, not so much the mouthfeel
The BDX gave off more sulfur initially, and fermented the slowest.  D47 was the fastest to finish.

12/13/2015- Tasting event at the winery, we had 17 people (mostly from PSAWBC) taste the five samples.  All were wonderful, each was a little different, and we didn’t do very well at blind guessing which was which.  But the consensus was that 4×4 was our favorite, and we liked what happened when they were all blended.  Aging was in tanks, we bottled on 6/4/2016 and sold out.

PINOT GRIGIO came from  Crawford Vineyard 9/9/2015, crushed and pressed the next night.  Added Opti White, oak cubes, C-Max, and T306 yeast with Go-Ferm.  Brix was 24. Ph was 3.33. TA was 7.2 so no adjustments were made.  Fermaid O was added to support the yeast and fermentation finished in 5 days.  Added Lysozyme to block MLF, aged in stainless tank, stabilized with bentonite in the spring, bottled 6/4/2016 and sold out.