2012 Washington Red
 The 2012 Washington blend has aromas of ripe berries, cherry pie, and cola with hints of sweet oak. On the front of the palate rich black currant flavors are followed by a sweet mid-palate with soft tannins and a juicy finish.

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To make a well-balanced style red wine, we blended Merlot, Cabernet Sauvignon, and a small amount of Malbec from the Red Mountain and Wahluke Slope appellations located within Columbia Valley, a sought after location for red varietals. The growing season began with moderate temperatures, followed by an even, warm summer, allowing for fruit to reach optimal ripeness and maturity. The wine was aged for 14 months in new and 2-year-old American oak barrels, helping to complement the tannins and soften the mid-palate. The growing conditions, vineyard location, and the aging process helped to create a wine with good color, concentration, ripeness and well-balanced acidity.

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Varietal:
Merlot
Cabernet Sauvignon
Appellation:
Washington
Columbia Valley
Barrel:
76% new American oak
24% 2-year-old American oak
Alcohol:
14.2%

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RAPINI, RICOTTA & ROAST PORK SANDWICHES
Makes 4

1 bunch rapini or broccoli rabe, blanched for 2 minutes, shocked in ice water, drained & chopped into 1″ pieces
1 lemon, halved & zested
2 teaspoons chile flakes
2 tablespoons chopped parsley
Salt to taste (use kosher or sea salt)
Olive oil as needed
12 oz whole milk ricotta
4 ciabatta rolls, sliced in half lengthwise
8 to 12 oz roast pork (porchetta, pork tenderloin, shoulder or other)

  1. Drizzle the inside halves of the ciabatta rolls with olive oil and grill until toasted and golden brown alongside the halved lemons.
  2. Toss the rapini with the juice from one of the grilled lemon halves, lemon zest, chile flakes and parsley. Season with salt and lightly coat with olive oil.
  3. Spread 3 oz of ricotta on the bottom half of each roll and sprinkle with salt to season.
  4. Divide the rapini mixture between the four sandwiches, piling it on top of the ricotta.
  5. Layer the roast pork on top of the rapini, using as much or as little as you like.
  6. Place the tops of the rolls on the pork, slice in half, and enjoy!

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