During our last trip to Walla Walla, we had the good fortune to stop by the Figgins wine studio, where we enjoyed some wonderful wines expertly crafted by Chris Figgins.
“Crafted” might not be the best word — the Figgins’ website clearly states: Figgins wine is “grown” not “made” and as such, the wine quality is achieved through meticulous, sustainable farming practices and carefully controlled, yet “hands-off” winemaking.
This is the second post in a two-part series about our recent trip to Barrister Winery in Spokane. The first post tells the story of Barrister’s unique “train-settling style” of winemaking, the signature style of soft mouthfeel and gentle tannins, and other information. Now here are some details about the beautiful wines that we tasted at Barrister.
2016 Sauvignon Blanc, Klipsun Vineyard ($19)
This single-vineyard Sauvignon Blanc is crisp and refreshing, with notes of citrus and the minerality that you might expect from wine fermented for two months in 100% stainless steel. We’ve always said that we never met a grape from Red Mountain that we didn’t like, and this is no exception. This Sauv Blanc captures the power of Red Mountain fruit, which comes from old vines planted in 1982. A true summer sipper! Continue reading →
Murrieta’s Well is one of California’s original wineries, propagated in 1883 with vineyard cuttings from Chateau Margaux and Chateau d’Yquem in France. Need we say more? Oh, one more thing: The winery is owned by Philip Wente of Wente Vineyards, the country’s oldest, continuously operated family-owned winery.
We were recently invited by Snooth to a virtual tasting with Murietta’s Well talented winemaker Robbie Meyer. Unfortunately we couldn’t make it, but we thankfully received some of his wines to taste.
Murietta’s Well is well known for its popular blends, The Spur (red), and The Whip (white). But the Livermore Valley brand offers other wines in its portfolio too. Continue reading →