" We don't sell the wine without touching the vine "
Wine from Flying Trout Wines
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Flying Trout Wines
Flying Trout Wines began years ago with original winemaker Ashley Trout's annual winemaking ventures in Mendoza, Argentina from February until May and in the Walla Walla Valley during the remainder of the year.
The brand was sold to TERO Estates in 2010, moving Ashley and her winemaking to the TERO Estates winery and production facility to Milton Freewater, Oregon. On February 11th, 2011, we opened our downtown Walla Walla tasting room. On Spetembter 27, 2014, we opened our newest tasting room on the southern end of Walla Walla.
From peppery malbecs out of Walla Walla to the more feminine and fruit forward styles of malbecs often reminiscent of Mendoza, Flying Trout Wines aims to bring you a little bit of the best of the world and nothing else.
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Organic/Free Shipping
Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.
Parcels of fruit for this wine were identified in the vineyard by the winemakers. Daily fruit inspection led to the fruit being harvested at optimum flavor ripeness. The fruit was harvested at night and quickly transported to the winery. The fruit was destemmed to 6T open fermenters for fermentation. A Shiraz specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily in the first half of fermentation to give the winemakers control of color, flavor and tannin extraction. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavor extraction of the wine. The cap was completely broken up on each pump over. The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels. The wine was topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.
Review:
Only made in top vintages, the 2019 Shiraz Ron Thorn is 100% Shiraz from the St. Kitts Vineyard in Barossa. Killer notes of blackberries, black cherries, smoked tobacco, chocolate, and subtle menthol all define the aromatics, and it hits the palate with full-bodied richness, a round, layered mouthfeel, huge mid-palate depth, and a salty, decadent style on the finish. This monster of a Shiraz stays balanced and light on its feet and is beautifully done.
-Jeb Dunnuck 96 Points
Shows personality and elegance, with accents of star anise and Szechuan peppercorn up front adding complexity and aromatics to the core of red currant, maraschino cherry and huckleberry, plus details of cinnamon, black licorice and sage. Offers a touch of rosemary and a hint of mint on the long, polished and velvety finish. Drink now through 2037. - MaryAnn WOROBIEC
-Wine Spectator 94 Points
Davila M100 White Blend Rias Baixas 2022 is made from Albariño, Caíño Blanco and Loureiro.
Adegas Valmiñor farms the O Rosal valley at the Atlantic edge of Rías Baixas, and the Davila range is where the winery showcases the native grapes of that corner of Galicia. The M100 is an O Rosal blend built around Albariño, rounded out with Caíño Blanco and Loureiro from the estate's older parcels.
The Albariño is cold-macerated and barrel-fermented in large French oak, aged three months on its lees with bâtonnage, then blended with the Caíño Blanco and Loureiro and given further time in tank. It is a richer, more structured Rías Baixas white — ripe orchard fruit and subtle spice over a firm mineral spine, deep and expressive on the palate.
Pairs beautifully with richer seafood, white meats, and creamy dishes.
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