Tasting Notes This 2006 vintage marks our third year using grapes from the Conner Lee Vineyards - one of the premier Chardonnay vineyards in Washington State. Vines from the gentle south-facing slopes in central Washington produce some of the most intense Chardonnays the Pacific Northwest has to offer. The rich, buttery character seen in this wine is the result of a cool (50 F.) primary and a full secondary malo-lactic fermentations. Two months of French oak aging adds complexity to the wine's rich fruit and honey flavors as well as providing a long, toasty finish.
Winemaking Notes Harvest date: September 19, 2007 Brix: 23.5 TA: .70 pH: 3.23 Vineyard: Conner Lee Vineyards Yeast: D-47 Malolactic fermentation: 100% complete Oak aging: 2 months, French Bottled: August 20, 2008 - 764 cases
Awards and Accolades '90 Vintage - GOLD MEDAL '91 Vintage - The Wine Spectator BEST BUY '93 Vintage - GOLD MEDAL '94 Vitnage - The Wine Spectator BEST BUY '94 Vintage - 93 points and BEST BUY, Wine Enthusiast Magazine '95 Vintage - 88 points, The Wine Spectator '96 Vintage - 89 points, The Wine Spectator '97 Vintage - 85 points, The Wine Spectator '98 Vintage - 89 points, The Wine Spectator '00 Vintage - 87 points, The Wine Spectator '05 Vintage - GOLD MEDAL, 2007 Seattle Wine Awards
The Wine Spectator: "Ripe and exotic but not heavy, with delectable apricot, honey and spice overtones to the rich pear flavors. Offers plenty of character up front and a rich texture to on."
The Wine Spectator: "Crisp and bright. Brimming with citrus, green apple and pear flavors, its layered with nutmeg and vanilla grace notes that keep peeking through the long finish. Refreshing for its seductive fruit character."
Tasting Notes This wonderful, dry, perfumy wine has been a real dilemma for us. During our past 25 years of winemaking, we have periodically made both Semillon and Sauvignon Blanc. These two wines have very similar characteristics and when done in the same style, many consumers would have a hard time telling them apart. The biggest difference and challenge with Semillon is the fact that it can take on a very grassy character if not watched closely during fermentation. Two years ago Natalie and I decided to experiment with this variety further by adding a little Chenin Blanc juice to the Semillon juice prior to fermentation. Viola! No grassiness. What was achieved was a wonderfully fruity, lighter styled, refreshingly good Semillon. This very small production was so popular with consumers here at the winery that the decision was made to do it again for 2006. We hope you enjoy this delightful summer wine as much as we do here. It is the staff favorite!!
Winemaking Notes Harvest date: September 25, 2007 Brix: 22.0 TA: .80 pH: 3.35 Vineyard: Familigia Vineyards George, WA Yeast: D-47 Stainless steel fermentation Bottled: July 9, 2008 - 403 cases
Tasting Notes This Riesling is full of wonderful Washington State Riesling fruit characters - apples, pears, spices of clove. This wine finishes crisp and clean on the palate even though I did leave a little more residual sweetness in the wine than I normally do (about 2.5%) because of the high acid level of the vintage. (Most consumers might think this wine is actually less sweet than usual!) A slow, cold fermentation allowed the wine to retain its flowery, fragrant aromas and just a hint of "spritz". The crisp acidity perfectly balances out its deep, distinctly varietal flavors. This is a wonderful example of the great Rieslings that come from the Pacific Northwest.
Winemaking Notes Harvest date: October 23, 2008 - Hyatt October 28, 2008 - Familigia Average Brix: 21.85 Average TA: 1.02 Average pH: 2.91 Vineyards: 50% Hyatt Vineyards - Zillah, Washington 50% Familigia Vineyards - George, Washington Yeast: D-47 Stainless Steel Fermentation Bottled: June 4, 2009 - 1116 cases
Awards and Accolades Latah Creek's Johannisberg Rieslings have continually received high marks in local and national wine competitions along with a Northwest Palate "GOOD BUY" and a Wine Spectator "BEST BUY".
Wine Press Northwest, Fall 2000: one of four "Outstanding" ratings given in a tasting of 43 Rieslings from Washington, Oregon, Idaho, and British Columbia.
'04 vintage - 90 points, Wine Enthusiast Magazine "Very classy, and classic, WA Riesling, with just enough residual sugar to offset the zippy acids. Bright, fresh, crisp and clean, with a wash of honeyed sweetness underlying the ripe peaches and apple-flavored juice. Just a delightful bottle of Riesling."
'06 vintage - Outstanding Washington Riesling Award, Seattle Wine Awards '08 vintage - 5th place, Ray's Boathouse 23rd Annual Retrospective of Northwest Wines, Aromatic White Category - The top Washington State Riesling
Tasting Notes Huckleberries are small, blueberry-like fruit. Despite efforts to cultivate and commercially grow this delectable treat, the only source for the Huckleberry continues to be from the wild in the mountains of the Pacific Northwest. Those brave enough to compete with bears and other animals indigenous to the area are rewarded with a dark-blue berry that is uniquely Northwest. Typically used for jams, jellies, and pies, we have found that the blending together of the berry's tart juice and our Riesling to be a real taste sensation. The subtle blueberry-like flavors of the huckleberry add nice complexities to the wonderfully intense spice and floral characters of our Riesling.
Winemaking Notes Stainless Steel Fermentation First Bottling: March 17, 2009
Customer Comments "On our weekend trip to Seattle, we stopped at Thorp's and purchased our first bottle of your wine. We chose the Huckleberry d'Latah. We are in love! On the way back, we stopped for five more bottles. this wine is refreshing, joyful and has a delightful finish. Thanks so much for your careful work in producing this Washington Wonder. This wine is wonderful and we will recommend it to our friends. Thanks again for a special treat!"
Tasting Notes This continues to be one of Spokane's favorite blush wines. Its wonderful, crisp balance and exceptional fruit characteristics are achieved by the blending together of premium Washington State varietal wines - specifically Riesling, Chenin Blanc, Muscat Canelli, and a small amount of Sangiovese to achieve just the right "blush". The result is a wine with a bright fresh bouquet and flavors of berries and cherries.
Spokane Blush is an ideal accompianment to summer barbeques, today's lighter meals and also a delight by itself. If you enjoy "blush" wines but have grown tired of the sameness of White Zinfandels, then Spokane Blush is the "blush" for you.
Tasting Notes This wine continues to be one of my favorite wines and more than any other varitey, it shows off my flair with the light and fruity varietials. This wine differs from the norm when it come to Muscats in that it is finished with just under 4% residual sweetness and a relatively high acid.
A delight by itself, this wonderfully balanced wine is also a suitable compliment for any shellfish meal and goes especially well with food prepared with lots of garlic or spice. An exceptional "sipping and sniffing" wine.
Winemaking Notes Harvest Date: October 11, 2008 Brix: 22.5 T.A. .69 pH: 3.18 Vineyard: 100% Phil Church Vineyards Stainless Steel Fermentation Bottled: April 23, 2009 - 782 cases
Tasting Notes Maywine has been described as "Springtime" in a bottle. It has traditionally been used as a wine for festive occasions and signifies the coming of spring, often served from a large bowl. To create this delightful wine I blend together premium Washington white wines with fragrant woodruff herbs and natural strawberry concentrate. This wonderfully fruity wine was developed from a family recipe brought to this country years ago by a Hungarian winemaker who years later passed it on to me. The resultant wine, with the addition of the strawberry concentrate, is somewhat sweeter than the traditional German Maiwine.
Maywine can be served chilled or over ice as a wonderful apertif. The addition of a floating strawberry makes a striking presentation. Mix equal parts soda water and wine for a refreshing summer cooler. For a quick and easy wintertime mulled wine, heat with a cinnamon stick. Maywine also makes an excellent accompaniment to curry dishes.
Tasting Notes Muscat has always been one of my favorite wines. It’s intense fruit characters are second to none and it’s versatility with food is unmatched. But while traveling in the Piedmonte region of Northern Italy, my wife and I discovered Moscato. WOW—a Muscat finished sweeter and with less alcohol. I knew we would have a winner if we could reproduce this marvelous treat using our incredible Washington State Muscat grapes. Thus was born Moscato d’Latah. Great by itself or as an aperitif with light snacks or hors d’oeuvres.
Winemaking Notes Harvest Date: October 11, 2008 Brix: 22.5 T.A. .69 pH: 3.18 Vineyard: 100% Phil Church Vineyards Yeast: D-47 Stainless Steel Fermentation Bottled: March 2, 2009 - 392 cases
Tasting Notes Everyone who has tasted our Sangiovese is as excited about it as we are. Just saying the word "Sangiovese" conjures up thoughts of the wonderfully fruity Chianti wines produced in the Tuscany region of Italy. This extremely versatile red is a relative newcomer to the wine scene of Washington State having only been in production the last few years. The grapes for our wine come from the same vineyards as our Cabernet, Merlot, and others - the Wahluke Slope Vineyards in central Washington. This vineyard region continually produces some of the best wine in the state. The components seen in this Washington State Sangiovese are very typical of its Tuscan cousin; wonderful berry-like fruit flavors combines with subtle Italian herbs, nice bright red/purple color, and aromas of cherry and cassis. Light oak aging adds complexity to the wine and softens the feel on your palate. Enjoy this wine as an everyday "house red". It is a wonderful accompaniment with everything from game birds, pasta dishes and pizzas to pork roasts. I am especially intrigued by the lingering clove sensation that remains in the mouth long after the wine is gone.
Winemaking Notes
Harvest date: October 10, 2008 Brix: 23.6 T.A.: .65 pH: 3.25 Vineyard: 100% Fox Vineyards Yeast: Prie de Mouse and French Red Malolactic fermentation: 100% complete Fining: none Oak aging: 3 months Bottled: June 5, 2009 - 842 cases
Customer Comments "We recently found your Sangiovese and have fell in love with it - hands down, the best Sangio for the money we've tasted to date..."
Tasting Notes Year after year we produce one of the best Merlots in the state and this year is no exception. This 2008 vintage marks a new vineyard for our Merlot. It is marvelous. This wine's dark, inky indigo color promises great things to come and its full-bodied, intensely varietal blackberry aromas and jammy flavors deliver. French oak aging adds vanillin complexity making it enjoyable now, or watch it soften gracefully with a few additional years of cellar aging. To preserve the intense fruit characteristics of the grape, no cellar fining was done - only minimal filtration prior to bottleing. Some sediment is to be expected.
Winemaking Notes Harvest date: October 7, 2008 Brix: 23.9 T.A.: .69 pH: 3.39 Vineyard: 100% Pheasant Vineyards Yeast: Prie de Mouse and French Red Malolactic fermentation: 100% complete Fining: none Oak aging: French oak 6 months Bottled: June 5, 2009 - 842 cases
Awards and Accolades '83 Vintage - The Washington Wine Writers pick as the best Washington Merlot from the Vintage 1982 through 1985. "This wine shows the age-ability of Merlot and its potential in the of a skilled wine-maker. '86 Vintage - 89 Points The Wine Spectator '87 Vintage - 90 Points The Wine Spectator among the Wine Spectator's 1989 TOP 100 Wines '89 Vintage - 91 Points The Wine Spectator among The Wine Spectator's 1991 TOP 100 Wines '91 Vintage - 87 Points The Wine Spectator '93 Vintage - 88 Points NW Wine Palate '98 Vintage - 89 Points The Wine Spectator
Tasting Notes I'm sure your first reaction is "what the heck is VINOSITY?" Well, VINOSITY is something that happened almost by accident. In our search for round two of Cabernet-Syrah, Natalie and I came across some much-sought-after, highly-touted Washington State Zinfandel. After tasting some previously bottled wine from these particular grapes, our creative juices went into overdrive. All of a sudden, our Cabernet-Syrah developed into a Cabernet-Syrah-Zinfandel blend. This caused us a major problem though - we could no longer call the wine Cabernet-Syrah. After days and days of brain storming, searching the internet, and looking through the thesaurus, we came up with the name VINOSITY.
vi-nos-i-ty: from the Lation vinous; the distinctive body, color and taste of wine.
As it turns our, this unique blend is much like our family: Cabernet Sauvignon brings richness and strength to the relationship while Syrah adds finesse and support. The addition of Zinfandel brings an exciting youthful exuberance. This incredible dark, intensely fruity, full-bodied red is a pleasure to drink now, but don't hesitate to lay some away.
Winemaking Notes Three wines, six different vineyards - mostly in the Horse Heaven Hills AVA Cabernet Sauvignon: picked October 18, 2007 Brix: 24.3 TA: .72 pH: 3.45 Syrah: picked October 19, 2006 Brix: 24.8 TA: .63 pH: 3.50 Zinfandel: picked October 24, 2007 Brix: 25.0 TA:.60 pH: 3.55 Vineyards: Cabernet: 52% Bacchus Vineyards 22% Weinbau Vineyards 13% Alder Ridge Vineyards 13% Roza Hills Vineyards Syrah: 35% Bacchus Vineyards 35% Alder Ridge Vineyards 30% Sagemoor Vineyards Zinfandel: 100% Zephyr Ridge Vineyards Yeast: Prie de Mouse and French Red Malolactic fermentation: 100% complete Fining: none Oak barrel aging: 12 months new French oak Bottled: May 1, 2009 - 809 cases
Tasting Notes Our first Winemakers' Reserve Red, features a grape that is not very well known and ypically not bottled by itself: Petit Verdot. In Bordeaux, this thick-skinned grape produces wines with mouth-gripping tannins that are so powerful that they often leave the palate with a puckering sensation. but when grown in the Northwest, wonderful things happen. this remarkably intense 2006 Petit Verdot is a gorgeous blend of deep crimson, violet and ripe plum colors. A swirl of the glass and the nose is immediately greeted by its sweet black cherry and delicate violet floral notes followed by robust spicy fruit flavors of blackberries and blackcurrants.
Total production for this limited Reserve release is only 12 barrels: less than 400 cases.
Winemaking Notes Harvest date: October 7, 2006 Brix: 25.3 T.A.: .62 pH: 3.58 Vineyard: 100% Alice Vineyards Yeast: Prie de Mouse and French Red Malolactic fermentation: 100% complete Fining: none Small French oak cooperage for 6 months Bottled: August 9, 2007 - 340 cases
Tasting Notes After months of being without this deliciously sweet, intensely fruity, red nectar, we are extremely happy to report it's back and it's great! As you may remember, this wine was first released two years ago and marked the first winemaking collaberation between myself and my daughter, Natalie. This also was Latah Creek's first venture into the world of red dessert wines. During our trip to Italy in Spring 2003, Ellena and I discovered the marvelous Recioto wines of Northern Italy and decided right then that we needed a similar wine at Latah Creek. So upon our return, Natalie and I took 4 barrels of our 2003 Cabernet Sauvignon and blended it with unfermented Cabernet juice. The resultant wine was perfect and was released to rave consumer reviews here at the winery. The first release, planning to be a two year supply, sold out in just one year. We were consiquently out of this wine for nearly 6 months before we released our second vintage. For this release we decided to "kick it up a notch", as Emeril would say. We made this new Natalie's Nectar with Syrah. The result is a stunning, spectacular wine full of rich sweetness and Syrah varietal flavors. Can you tell I like this wine? Everyone here thinks this is even better than the first. So hurry and get your bottle while it is still here!
This wine is sold only at the winery.
Winemaking Notes Harvest Date: Octover 19, 2006 Brix: 24.8 TA: .63 pH: 3.50 Vineyard: 35% Bacchus Vineyards 35% Alder Ridge Vineyards 30% Sagemoor Vineyards Yeast: Prie de Mouse and French Red Malolactic fermentation: 100% complete Fining: none Oak barrel aging: 12 months new French oak Bottled: April 30, 2009 - 143 cases
Customer Comments "Wow! ! ! ! I just opened Natalie's Nectar. I LOVED IT! I've died and gone to Heaven. I don't usually email you but after I tasted this wine I just had to let you know how I liked it. Keep up the good work and I will advertise across this nation the best winery around."