"The Bolt is made predominantly with fruit from own-rooted vines growing at approximately 1,200 feet above sea level in the Goose Mountain block of Goose Ridge Ranch. It is graceful and balanced, with juicy acidity, sturdy tannic structure and restrained alcohol. With its aromas and flavors of Bing cherries, salted black licorice, orange blossoms, freshly cut grass and a savory note of pan-seared steak with fresh ... read more
"The Bolt is made predominantly with fruit from own-rooted vines growing at approximately 1,200 feet above sea level in the Goose Mountain block of Goose Ridge Ranch. It is graceful and balanced, with juicy acidity, sturdy tannic structure and restrained alcohol. With its aromas and flavors of Bing cherries, salted black licorice, orange blossoms, freshly cut grass and a savory note of pan-seared steak with fresh rosemary, this is a stunning value."
The wine is led with dark chocolate, black cherry, melted licorice, alder, forest floor, cassis, and cigar box. On the palatte its chewy and dark, but not heavy and soupy. It has a lot of energy to it; a really vibrant, raw, honest Cabernet.
We have been waiting for the right vintage to make a straight Cabernet Sauvignon and decided that the small, concentrated berries this vintage made it the perfect year to start. All the fruit for this wine comes from sustainably farmed Goose Mountain vineyards which is a spectacular vineyard contiguous with the renowned Red Mountain AVA (though we think our fruit is better!). The higher elevation and steeper slopes mean cooler nights and poorer soils relative to Red Mountain, which is ideal for world class grape growing. The Cabernet Sauvignon was de-stemmed and then fermented with native yeast, followed by the wine being on its skins for 35 days (fermentation being about half that time). We make this wine without any intervention to preserve the honesty and integrity of the fruit and place. We had access to some beautiful Goose Mountain Syrah that we thought would add complexity and spice. We fermented the Syrah with native yeast and whole cluster and blended it together with the Cabernet Sauvignon right before we blended and moved all the wine to old barrels. In the barrels, we were looking to soften and concentrate, not to add toast and vanilla thus the choice of used neutral barrels. The resulting wine has intense black currant, espresso, black olive, and dusty herbs with broad shouldered structure.
All the fruit is largely grown on the Goose Mountain portion of the Goose Ridge Ranch in the Columbia Valley, AVA. The soils for this beauty of a vineyard are composed of alluvial sands deposited by the Missoula Floods that sit over volcanic soils deeper beneath. The ranch is contiguous with the Red Mountain AVA which many consider to be the premiere Washington Cabernet Sauvignon spot though of course we would argue that the cooler, hillside location of our fruit is superior. You can be the judge.
We believe that in additional to being visually striking, a label should set the tone for what the wine tastes like. We are very proud of the low intervention and high integrity approach to our winemaking and wanted the label to reflect the pure, raw, natural power of the process and resulting wine. We feel that the lightning bolt perfectly captures the essence of the naturally made, pure, and bold red wine.
About 15,000 years ago the Columbia Valley was flooded by a series of ice age floods that deposited silt and sand over the entire area. The sediments deposited by the floods now make up the areas present-day sandy and gravelly soils. These conditions are ideal for grapevines and fruit development and allow all our vineyards to be planted on their own roots. The northerly latitude means more sunlight during the growing months which allows extended phenolic development, embodying unusual texture and naturally soft tannins. Large diurnal swings (30+ degrees on average between high and low temperatures).
Charles Bieler and Charles Smith have teamed up on a delicious offering. Their collaboration--aptly named Charles and Charles--has yielded a single vineyard dry rosé and a red blend from the Wahluke Slope of Washington State.
Bieler has been making rosé in Provence, France with his family since 1992 and was one of the early champions of the category in the US. "In the late 90's it was only top tier shops that would carry any rosé at all," says Bieler, "and it took serious explanation to convince people that in fact not all pink wine was sweet. Now, every good restaurant and retailer loads up on at least a few for the warmer months. We've come a long way, baby."
- 2020 — 750mL (wine)(currently viewing)