Inspired by White Pinot Noir, this unique wine gets its name from its delicate style. We whole-cluster pressed the Cinsault and fermented the juice in stainless steel for thirty days, resulting in a luminous golden hue. On the palate, it offers vibrant notes of white peach and honeydew melon, balanced by bright acidity and a rich, juicy, and textured finish, leaving a lasting impression. This special, limited production wine is crafted from fully mature Cinsault grapes, sourced from Wallula Gap (The Benches) Vineyard in the Horse Heaven Hills.
 

100% Cinsault

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