2013 was another excellent vintage in Washington State, made slightly unusual by 80 plus temperatures in April and 90 plus temperatures in May. This uncommon early season heat caused bud break and growth to be early and rapid, exceeding average by about ten days. An average summer meant veraison and harvest began early, which led to ripe fruit throughout the state. Once again, “average” in Washington is everyone else’s “great”. Production: Grapes come from the Columbia Valley vineyards Weinbau, Wooded Island, and Sagemoor (all part of Sagemoor Farms), and Goose Ridge and the Red Mountain Vineyards of Hedges and Rockwell Brown. Most of the wines were pumped over during alcoholic fermentation for 6 to 10 days while on American Oak. About 50% of the wine was racked to barrel where it completed malo-lactic fermentation and then aged for an additional 9 to 10 months. The other 50% completed M-L in tank, at the end of which it was racked onto French Oak and had SO2 added. About 60% French oak /40% American oak.