We’ve crafted Cinsault Red off and on for the past decade, and it remains a perennial favorite. Sourced from a 1.7-acre block perched on one of the fractured basalt benches of Wallula Gap Vineyard, these mature grapes overlook the Columbia River and deliver remarkable character. At the winery, they’re foot-stomped whole cluster and fermented in stainless steel for twelve days before aging in mostly once-used barrels for twelve months. Pale ruby in color, the wine surprises with aromas and flavors of fresh blueberry, wild rosemary, and brambly red fruit, layered with a subtle savory note. Soft tannins, bright acidity, and a mineral-driven backbone bring balance and finesse—making this wine a joy to drink now and one to cellar through 2035 (or beyond). It also makes a wonderfully refreshing chilled red for warmer seasons, offering a vibrant and versatile option for spring and summer sipping.

80% Cinsault

20% Grenache

In the spring of 2024, Peggy and I had the opportunity to tour through Piedmont and Sicily in Italy. During our Sicily time we stopped at a small winery, Tenuta Valle delle Ferle, in a town called Caltagirone. They made three different wines: white, Rose, and Red, from one type of red grape, Frappoto. The white wine is made by pressing the whole cluster Frappoto grapes and draining the juice into a stainless-steel vat with no “skin” time. The skins of the grape contain anthocyanin, the element that gives red wine it’s color. The Rosé version of the Frappoto was soaked on skins for twelve hours prior to pressing into a separate vat for fermentation. The red wine was destemmed, foot stomped and fermented in a stainless-steel tank on skins for twelve days. The three wines each tasted very different and delicious even though each was made with the same grape. I was intrigued.

When the harvest of 2024 began last fall, I decided I would try the three different vinification techniques with our Cinsault grape. We used the exact technique described above and I am very proud of the resulting wines (see below). To our wine club members, I want to thank you for coming along for the ride on all our new adventures!

Cin Cin,

JB