The Rainier Ridge Winery Estate
Rainier Ridge Winery honors two of Washington State's greatest assets, world class wine and the striking Mount Rainier ( 14,410 feet). Rainier Ridge wines embody the rich Washington terrain responsible for producing some of the world’s finest vinifera grapes. Sourced from Washington’s famed Columbia Valley and bursting with dark berry and tropical fruit, Rainier Ridge Chardonnay and Merlot deliver grandiose flavors at a modest price.
The Rainier Ridge Winery Vineyard
Washington State is the nation’s second largest producer of premium wines. Recently recognized by Wine Enthusiast magazine as “Wine Region of the Year”, the high-quality premium wines have earned the state international recognition, critical acclaim and legions of loyal consumers. It’s a winning combination that translates into success in the marketplace. Washington’s success with vinifera grapes is due in large measure to the state’s unique geography. The vineyards are planted on the east side of the Cascade Mountains which serve to protect the region from marine weather off the Pacific coast and limit rainfall to just 6-8 inches annually. Low rainfall and free-draining soils allow vineyard managers to control vine vigor in order to promote flavor development. Warm daytime temperatures ripen fruit to perfection, while cool autumn nights protect the grapes’ natural acidity.
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Ghost Hull Cabernet Sauvignon is made of 100 percent Cabernet Sauvignon.
Aromas of blackberry, elderberry and ripe plum are accentuated by notes of mocha, fresh tarragon, vanilla and oak. The palate is full-bodied and offers a lovely balance of acidity and tannins accompanied by rich flavors of dark fruit and black currant, ending with a juicy and lingering finish
Croix Senaillet Macon-Davaye is 100 percent Chardonnay.
Pale brilliant yellow color. Fresh nose of citrus fruits (lemon, grapefruit). Mineral and salty notes on the palate. Fresh, supple and harmonious in the mouth.
Produced from 7 different parcels of vines spread over 3.77 hectares, planted on clay and limestone based soils. Average age of the vine is 28 years. Careful vinification. Minimal intervention in the vinification process. Modern equipment (pneumatic press, thermo-regulated tanks). Each parcel is harvested at full maturity. Destemming, slow press, slow fermentation, malolactic fermentation, aging on the lees.
Excellent as an aperitif and pairs well with grilled fish and Asian food.