I have been wanting to work with this vineyard since the moment I started making wine. I have waited patiently on their waiting list until the summer of 2018 when I got the opportunity to purchase fruit. It was worth the wait. The Ciel is such a meticulously cared for vineyard and it shows in the quality of the fruit. The vines are young but I still felt like the wine was special enough to create a vineyard designate.
So in 2018 our fruit was hand harvested September 28, 2018. The grapes were destemmed and crushed leaving ~20% whole berries. The wine was cold soaked for approximately 72 hours at about 12oC and native yeast began fermenting after about 72 hours. The wine was gravity racked and bottled unfined and unfiltered on August 12, 2020.
We made 123 cases and this wine sold out in less than three months. We were so pleased by how much everyone enjoyed this Cabernet. We are sold out now except for wine club members and are really excited to release our next vintage of Ciel du Cheval in the fall.
This is the best wine I can make. Every winter I taste through all my barrels and pick out the absolute best ones. Those chosen barrels get blended together to make the Old Goat. The grapes were hand harvested October 10, 2017. Cold soaked for 3 days and fermentation started with native yeast after 2 days. The wine was gravity racked and bottled unfined and unfiltered on March 31st, 2020.
The label art was done by Nikki McClure. She is a PNW artist who creates her work using an X-Acto knife and one black piece of paper. The name Old Goat was my nickname in college as my friends and I climbed all over the northwest, like old mountain goats.
The wine is 100% from Red Willow vineyard. I think this may be my favorite vineyard in WA state. The flavors that come from this vineyard are like no other I have ever worked with. 2017 was the first year I was able to get fruit from here and it is no surprise to me that it ended up becoming the Old Goat. Last night Brooke and I sat down with a bottle to deep dive into its nuances. It is a young wine that was made with the intention of laying down for a few more years. But still there are bright red fruits on the mid-palate and finish, good acidity, and woodsy flavors. I am really excited to release this wine in the fall, unless you are wine club and you have the chance to pick up a bottle in the spring! Thank you for enjoying wine with us!
Four of my favorite vineyards all along the Yakima Valley in one wine. This wine highlights the interesting aromatics from cool vineyards in the upper valley and a long finish, from grapes grown in hot sites in the lower valley. We think this wine shows the best of Cabernet in the Yakima Valley.
It was made with 20% whole berries and cold soaked for 4 days. Fermentation began with native yeast after 3 days. The wine was kept in separate oak barrels until the final blending.
Bottled unfined and unfiltered on August 12th 2020.
100% Cabernet Sauvignon
- Artz Vineyard
- Two Blondes
- Dineen Vineyard
- Red Willow Vineyard
21 months in 51% New French Oak Barrels
Tasting Notes: cherry, graphite, baking spices. Round tannins and plush mouthfeel.
I made this wine for my wife. Brooke loves a nice crisp Sauvingon Blanc on a warm summer evening. She also moved from an island in the Puget Sound to the desert of Yakima to be with me. So, I asked Nikki McClure (an amazing PNW artist) to create a label that was reminiscent of the beaches Brooke grew up on.
100% Sauvignon Blanc
100% Schmidt Vineyard in the Yakima Valley. This vineyard is certified sustainable
Tasting Notes: lime, grass, green apple. Clean with juicy acidity.
This month is WA Wine month and the entire first week is dedicated to Cabernet & Casseroles! I will be honest I LOVE our Cabernet (or really any rich/layered red wine) with a delicious Cassoulet. But with work and 3 kiddos I never seem to have time or energy to even find all the ingredients.
My second favorite comfort food to enjoy with Cabernet absolutely involves pasta. Here is Anna Gilbert's recipe for The Best Lasagna (that is actually the name of her recipe) and it does not disapoint. Anna not only has a degree in wine studies but she is an incredible cook and is married to the founder of Gilbert Cellars and wine grape farmer. So she knows all about creating a hearty and delicious meal that pairs perfectly with WA grown Cabernet. She kindly gave me permission to share her recipe here! Please let us both know how it turns out. Remember tastes best with Cabernet (while cooking & eating). Cheers & Bon Apetit.
The Best Lasagna
- 2 TBL Olive Oil
- 1 lb Spicy Italian Sausage
- 1 cup chopped onion
- 3 garlic cloves
- 2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 28oz crushed tomatos
- 1 14.5 oz can diced tomatos
- 1 1/2 cup fresh basil leaves
- 1 15oz container + 1 cup of ricotta cheese
- 1 1/2 cup grated mozerella
- 3/4 cup parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/4 tsp pepper
12 lasagna noodles, 3 cups grated mozzerella, 1 cup grated parmesan
Step 1 Sauce: Heat oil in heavy pot over medium high. Add sausage, onion, garlic, oregano, red pepper flakes. Saute until sausage is cooked. About 10 minutes. Add crushed and diced tomatoes. Bring sauce to boil and season with salt and pepper.
Step 2: Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, and 1/2 teaspoon salt.
Step 3: Spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese and 1/3 basil leaves. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Step 4: Bake in preheated oven at 375 for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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