2008 Mason’s Red

Mason’s Red was created as a “food friendly” wine with generous acidity to complement all foods-except maybe breakfast cereal.  Enjoy Mason’s any night, whether you’re eating a fresh harvest from the farmers’ market, oven-fired pizza, or creamy sauces that demand a wine with a structure that cuts through with a pleasurable balance.  Mason’s is a Syrah-based blend that changes every year-picking up the flavors and the personality of the artist and the times.  “To me, it’s a very personal, creative exercise blending Mason’s Red,” says Bob.  “Like its namesake, I enjoy encouraging a wine’s natural greatness to emerge and shine.”

2007 Horse Heaven Hills Syrah

Full-bodied and spicy, this traditional Syrah makes a bold entrance and smooth, long finish.  An inviting nose of mocha, baking spices, and toast greets you.  With a tannic spine and heart of ripe marionberry, exotic chutney spices and subtle oak- it’s perfect with red meats, wild game and stews.  Bob co-ferments exceptional fruit from the Horse Heaven Hills-renowned for its long growing season-with a bit of Viognier to increase depth of color and character-in the traditional Cote-Rhone style.  The result is a delicious wine with succulent and bright fruit flavors and spice overtones that ages gracefully.

2008 Upland Vineyards Cabernet Sauvignon

If you think of most cabernets as a yellow cab, this one’s a limousine.  It’s luscious-rivaling the finest cabs of Washington State.  Bob hit this one out of the ballpark.  It’s elegant.  With some good mineral overtones and hints of flint, it’s both assertive and supple-with complex flavors that never seem to end.  You’ll want to savor each sip yet can’t wait for the next one.  It strikes an incredible balance between tannic structure and layers of black currant, ripe Bing cherry, chocolate and tobacco-complemented by a restrained touch of toasty oak.  Perfect with roasted meats, exotic cheeses, chocolate and a crackling fire.

2008 McKinley Springs Mourvedre

More velvety. More earthy. More peppery than cabernet. This wine’s known for its lusty smoothness.

Bob worked with grower Rob Andrews at McKinley Springs to grow Mourvedre grapes to blend into his Syrah-then was won over by the flavor of the fruit and chose to pursue a true, powerful red like the ones found in Bandol, France.

The result was the best wine he’s made to date. Quoting his father’s latin, Bob says simply: “De gustibus non est disputandum” - when it comest to taste, there’s not dispute.

Just one sip and your guests will surely smile that smile we’ve come to love and say “More please.”