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Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett

Spinona Bricco Faset Barbaresco is made from 100 percent Nebbiolo.

This single-vineyard Barbaresco comes from Pietro Berutti's 8 hectares of coveted vineyards on the top of the historic hill, Faset. It is 270 meters above sea level with a south, south-east exposure. The vines are an average of 35 years old. Only organic farming practices are used. The natural fertilizer comes from the 100 head of cattle that they have and no herbicides or pesticides are used.

Barbaresco shows a deep ruby red color with garnet reflections. An intense bouquet with hints of ripe cherries, wild berries and spice. White pepper, licorice and mint blend with enticing floral notes. Mouth-filling and well-structured with a full, velvety body and an austere and long finish.

HARVEST: late October. The grapes are harvested by hand in perforated baskets to allow air to pass through the bunches. The pressing is soft. Cold maceration for 24 hours at 12°C (for certain years).

WINEMAKING: Soft pressing with an initial cold maceration on the skins for 24 hours at 12C. Specially selected yeasts are used. Fermentation takes place for 12 to 14 days in stainless steel at 28-29 °C under temperature controlled conditions. There is a pumping over on the skins. After malolactic fermentation, the wine is racked and goes through a delicate pressing to obtain only the best wine.

AGING : 12-15 months in large 25 hectolitre wooden barrels of Allier and Slavonian oak.

REFINING: in the bottle for 12-15 months in a temperature-controlled environment.

Excellent with game, red meats, truffle dishes and aged cheeses.

 This single-vineyard Barbaresco comes from Pietro Berutti's 8 hectares of coveted vineyards on the top of the historic hill, Faset. It is 270 meters above sea level with a south, south-east exposure. The vines are an average of 35 years old. Only organic farming practices are used. The natural fertilizer comes from the 100 head of cattle that they have and no herbicides or pesticides are used.

Barbaresco shows a deep ruby red color with garnet reflections. An intense bouquet with hints of ripe cherries, wild berries and spice. White pepper, licorice and mint blend with enticing floral notes. Mouth-filling and well-structured with a full, velvety body and an austere and long finish.

Review:

Tamarack Chardonnay is made from 100% Chardonnay.

Bright aromas of ruby red grapefruit, mango and stone fruit are found in the bouquet while on the palate, the bright acidity of this wine showcases flavors of guava, crisp Granny Smith apples and Asian pears. Combing the best of both cooperage techniques, the combination of aging in stainless steel highlights the fruit while the aging in neutral French oak provides an added complexity to the wine.

Aged 60% in neutral premier French oak and 3% in new premier French Oak 37% stainless steel.Dropped by gravity straight to the press, the juice is pumped directly to barrel or tank and chilled, inoculated with Chardonnay 3079 yeast, primary fermentation started and finished, secondary fermentation started but completed to preferred taste, typically around 50% completion. All fermentation is done in a 58 degree Fahrenheit barrel room.

Walla Walla Valley Appellation: Alderbanks Vineyard
Columbia Valley Appellation: Bacchus and Gamache Brothers Vineyards
Yakima Valley Appellation: Olsen Brothers and French Creek Vineyards

This wine reveals a complex and elegant bouquet that combines ripe fruit, leather and a fine woodiness. Round and warm on the attack, the palate is supported by solid tannins and a pleasant freshness in this harmonious and well textured wine.

The Merlot bring fruity notes and minerality from the clay-limestone terroir, enhanced by the incredibly expressive and spicy Cabernet Franc.

Review:

"A terrific effort from this large and immaculately maintained property on the clay-limestone slopes of the Côtes de Castillon, the 2019 d'Aiguilhe exhibits aromas of cherries and cassis mingled with notions of burning embers, licorice and warm spices. Medium to full-bodied, layered and concentrated, with lively acids, powdery tannins and a mineral finish, it's intelligently matured in tank and large-format oak as well as small barriques. - William Kelley"

- Robert Parker's Wine Advocate (April 2022), 92 pts

"The 2019 d'Aiguilhe has a really lovely bouquet of ample black cherry, mulberry and light floral scents, very pure and delineated. The palate is medium-bodied with cedar-infused red fruit. While not as exuberant as the aromatics, this is nicely detailed and quite poised on the finish. No, I still cannot pronounce its name, but this Castillon Côtes de Bordeaux is well worth seeking out. - Neal Martin"

- Antonio Galloni's Vinous (February 2022), 92 pts