The old adage “great wine is made in the vineyard” is at the root of W.T. Vintners. From our inception I strive to be the conduit from which our vineyards speak. Minimal additions are made in the winery beyond yeast and the occasional racking off solids. I choose to let time clarify our reds and exercise judicious additions to stabilize our whites. This allows the wines’ evolution from grape to glass to echo the voice of the vineyard and the vintage. I avoid the use of new oak in favor of used barrels, which add a bit of texture and little else. It is about the grape and the place it is grown not the vessel in which it has been stored. I find inspiration in the wines of the Northern Rhone Valley, Burgundy, Germany and Austria. Foremost, I want our wines to serve as the champions of Washington’s extraordinary terroir.
By utilizing whole clusters, versus just the berries, during fermentation I attempt to coax both greater structure and more savory flavors and aromas in our Syrah. With each vineyard we work closely with the vineyard’s manager and owner to reduce crop loads and find the optimal time to harvest, which is often weeks before our neighbors. By picking early I ensure the vineyard’s voice is heard and not lost to high alcohols and overtly fruity wines.
Ultimately, I am attempting to make the wines I want to drink, wines of place, wines that compliment a meal and wines that tell a story. I want them to be delicious as they are interesting. Most importantly, I want our customers, our friends, and our families to reach for another glass.
À votre santé!