OK, this month's winery isn't actually located in Washington state itself (sorry Washingtonians) but all of the grapes that make up this club were grown there. Idaho itself has a growing wine scene, but this month we are focusing on the wonderful possibilities and terroir of the second-highest wine producing state in the country: Washington!
This month, Pend d'Oreille Winery is the star of the show, and their Meyers Reserve Cabernet Sauvignon 2015 is the exclusive "First Dibs" bottle available to club members for $35.95. This is a delicious red just begging for a steak or burger, with notes of cracked pepper and ripe red fruits.
Pend d'Oreille Yakima Valley Albariño 2019
Albariño: Spanish Legacy, New Washington Digs
Sandpoint is located in the panhandle of Idaho, but they source from vineyards in both Idaho and Washington state. Pend d'Oreille Winery has been producing wine since 1995, but it recently changed hands: Jim Bopp and Kylie Presta both worked at and with Pend d'Oreille before becoming partners and purchasing it from Steve and Julie Meyer.
We love Albariño for its heady aromas and mouthwatering acidity. What makes this release so cool is that there's so little of it being grown in Washington (maybe 50 acres or so!). This ebullient white is loaded with tropical fruit, lemon zest and tingly acidity. Try it with herbed chicken, grilled veggies or fish tacos for extra flavor teamwork.
Pend d'Oreille Columbia Valley Cabernet Franc 2018
Cab Franc: An Emerging Washington Star
Jim and Kylie make a great winemaking team, and they learned a lot of it from the Meyers, whose legacy they have vowed to uphold. Jim is now the lead winemaker at Pend d'Oreille, after learning directly under Steve Meyer. Kylie is more of the lab nerd (we mean that as a high compliment) but has recently been expanding her experience into harvesting and bottling as well.
Cabernet Franc has a rich legacy (it is the parent of Cabernet Sauvignon and Merlot, among others). Their delicious 2018 melds herbal and floral notes with strawberry and mild tannins, while staying light on the palate. Try with mustard-rubbed lamb, or a mezze platter for a delightful vegetarian pairing.