Fresh apricot, pear, butter, and toasted hazelnut
Silver Medal at the 2018 Cascadia Wine Competition
Bronze Medal at the 2018 Seattle Wine Awards
In its past lives, this vineyard was a pear orchard, and before that; a sheep paddock. The soil is composed of Burke silt loam and sits on a Southeastern aspect. At the base of the Rattlesnake hills, this site experiences warm days, cool nights, and an intermittent breeze that helps retain acidity. Copeland yields exquisite fruit that produces acid driven and complex wines.
Barrel fermented with 30% new French oak, sur lie & bâtonnage, crossflow filtered
I made this wine on my 30th birthday and extremely happy with the final product. I'm excited to hide a few bottles from myself and see how it evolves in the next 5 years.
Food Pairing Notes
This wine pairs well with Alfredos pasta, chèvre, quince paste, and pesto.