Washington producers are crafting wines on par with the famous wine regions of Europe. Here’s a look at the top picks we reviewed in the Summer 2024 print issue that were inspired by White Burgundy, White Rhone, Super Tuscan, Red Bordeaux, Viognier and Rosé
Tsillan Cellars 2022 Estate Reserve Chardonnay
95 pts.
Suave and elegantly structured, this Lake Chelan-grown white wine dazzles with ripe yellow peach and fresh-picked pineapple. The rich and round midpalate is multi-layered with honeysuckle, lime citrus, butterscotch and roasted Macadamia nut flavors that build to a crescendo on the lasting and complex finish. $42
Pair with: Bucatini pasta with fresh asparagus and wild morel mushrooms.
Why it works: The nutty pasta and Parmesan flavors, combined with the meatiness but not heavy taste of the morels, perfectly complement this Chardonnay. Layer in asparagus, lemon, olive oil and garlic and this dish matches up to the bright citrus notes of the wine, built with an ultra-smooth body from being aged in barrels.
Jacob Williams 2022 Chardonnay
94 pts.
The grapes were harvested on Underwood Mountain at about 1,000-foot elevation in volcanic soils, imparting polished minerality. Supple in structure, offering smooth expressions of tropical pineapple, peach, apple and lemon crème fraiche that flow with nimble elegance. Custard and light toffee notes canvas the captivating finish. $45
Pair with: Butternut squash risotto with Parmesan and pine nuts.
Why it works: The Chardonnay mirrors the creamy texture of the risotto and butternut squash while its subtle oak influence resonates with the nuttiness of the parmesan and pine nuts. Add some crispy, fried sage leaves to give the pairing a real pop.
Bayernmoor Cellars 2021 Chardonnay Celilo Vineyard
92 pts.
Made with grapes from the oldest vines at Celilo Vineyard, the fruit is elegant and refined, offering an enchanting chorus of poached pear, lemon curd, apple blossom and limestone minerality, ending with a light kiss of oak and butterscotch. There’s an Old World purity on the finish. $30
Pair with: Seared halibut in Chardonnay and lemon-caper butter.
Why it works: While the halibut will lend itself to the gentler oak of this vintage, the salinity of the lemon and caper butter will pull out the honey crisp apple and fresh pear notes on the wine, creating a lovely balance.
Hard Row to Hoe 2022 “Rumours”
93 pts.
Creamy and zesty, this white blend of Roussanne and Marsanne represents the only plantings of these varietals in the Lake Chelan AVA. Inlaid with lemon and lime citrus that combine in unison with honeysuckle, melon and river rock, there is a brilliant surge of uplifting structure that brings all the elements into sharp focus, resonating long with vibrant complexity on the finish. $34
Pair with: Salad greens dressed in a classic red wine and mustard vinaigrette topped with slices of warmed, panko-fried goat cheese. Why it works: The minimal oak in the wine combined with vibrant citrus elements and earthen tones makes this incredibly food friendly across a wide spectrum of dishes.
Browne Family Vineyards 2022 Willow White Wine
92 pts.
A crisp yet richly complex and zesty-flavored blend of five white Rhone varietals: Grenache Blanc, Roussanne, Viognier, Marsanne and Picpoul. Aromas of Meyer lemon, Asian pear and white peach blossom pick up green apple and melon on the palate, with a spear of energetic, citrus-driven acidity running cleanly through the finish marked with stony minerality. $32
Pair with: Baked cod with peach salsa.
Why it works: This is a lighter-bodied wine that won’t overpower the mellow flavor of cod. The dish’s savory fruit and lime salsa complements the apple/peach/pear flavors in the wine and balances with the zesty acidity.
Story Cellars 2022 “The Lamb” White Wine
90 pts.
This balanced blend of Roussanne, Viognier and Marsanne displays pretty aromas of white stone fruit and lanolin, weighing in with a creamy body and fruity mouthfeel that delivers ample ripe apricot and honeydew melon streaked with Mandarin orange. Ends dry, with moderate acidity and lingering white pepper notes. $26
Pair with: Rich fish and poultry dishes.
Why it works: The fruity and peppery notes in the wine nicely complement a variety of rich cream sauces and spices used in fish and poultry dishes.
Chandler Reach 2020 Villa Rosso
93 pts.
Satiny and well-tailored, built predominately with Sangiovese fortified with small amounts of Merlot, Cabernet Sauvignon and Barbera. A nucleus of polished cherry and red currant are nuanced with cola, rose petal, bay leaf and tobacco. Hints of Italian plum reveal midway, backed with fine tannins that sway on the long finish. $35
Pair with: Bucatini pasta with Bolognese sauce, or pizza topped with red sauce, Italian sausage, porcini mushroom and red onions. Why it works: The rustic meaty flavors of these dishes meld beautifully with the red fruit and fresh acidity backing this Sangiovese-forward blend.
Brian Carter Cellars 2020 Tuttorosso
94 pts.
Umami aromatics and exotic spice notes combine with waves of rich blackberry layered with dried blueberry and vibrant cherry. The stand-out structure is apparent, inlaid with tertiary notes of vanilla bean and cigar wrapper marked with a slate of well-burnished tannins that glide easily through the long, complex finish. $45 Sangiovese, Cabernet Sauvignon, Syrah
Pair with: Classic baked Salmon
Why it works: With its higher acidity and lower tannins, the Sangiovese gracefully cuts through the rich, buttery texture of the fish, creating a harmonious balance that allows the flavors of both wine and salmon to shine. “While Pinot Noir is often the classic choice for pairing with salmon, this is a delightful alternative that elevates the dish,” adds owner Brian Carter.
Coyote Canyon 2021 Sangiovese Horse Heaven Hills
94 pts.
Aromas of leather, cherry, plum and herbal tones echo on the concentrated palate embedded with deepening flavors of violet, cedar and cocoa powder. A tiny amount of Cabernet Sauvignon (5%) adds oomph to the tannic mouthfeel, rounding out this New World version with an underlay of fresh acidity that boosts the food-friendly factor. $39
Pair with: Pizza, pasta with marinara sauce, or a curated charcuterie board.
Why it works: The underlying acidity and toasty oak flavors make this a winner with hearty red sauce-based dishes and earthy salumi.
Maryhill Winery 2019 Cabernet Sauvignon Proprietor’s Reserve
95 pts.
This blend of three vineyards from renowned AVAs—Horse Heaven Hills, Walla Walla and Red Mountain—surges with dark black fruit, revealing cassis and wild blackberry infused with a dusting of cocoa powder and stony slate. A sinewy backstop of ultra-fine tannins relays a muscle-bound boost to the finish, with hints of vanilla and cedar lingering on the aftertaste. $55
Pair with: Bacon-wrapped filet or ribeye appetizer served with a blue cheese dipping sauce.
Why it works: Aside from the classic steak pairing, “this steak appetizer is rich and decadent but the Cabernet Sauvignon cuts through all that fat, and the wine’s dark fruit is a beautiful accompaniment,” says co-owner Victoria Leuthold.
Dineen Vineyards 2021 Heritage Red Blend
93 Pts.
This flagship proprietary Bordeaux style blend is earthy with a sophisticated feel, showing good depth to the vibrant cherry and plum flavors mingled with dark cocoa, baking spices and loam. An edge of refined yet firm tannins roll across the midpalate, extending the finish. $42 Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec
Pair with: Hearty pastas with red sauce or mushrooms; roasted or braised beef, lamb, salmon and chicken; strongly flavored cheeses like blue cheese, cheddar, or gorgonzola.
Lone Point Cellars 2019 Last Point Reserve
96 pts.
Rich, concentrated and equally as complex, this Red Mountain AVA red offers an irresistible profile of jammy raspberry, blackberry and cassis deftly layered with crushed rock, cocoa and dried herbs. The depth is cavernous, with beguiling agility and freshness, cut with an elegant yet powerful grip of fine-grained tannins that pummel the finish with formidable length. $75
Pair with: Steak or Gorgonzola Steak Bites.
Why it works: Choose richer cuts like ribeye or New York strip where the wine’s tannins will cut through the marbling of the meat. “We offer Gorgonzola Steak Bites on our tasting room menu, a wonderful complement to our Reserve red wine,” adds chef and co-owner Dana Divis.
CR Sandidge 2021 Triumph Red Blend
95 pts.
Graceful and fluid, yet punctuated with underlying power, this rich red is sourced from StoneTree and Purtteman Estate vineyards. The mesmerizing structure delivers a veil of crushed black fruit, dark cherry and raspberry that work in concert, draped over layers of vanilla bean, coconut, dried herbs and coffee bean accents. Finessed with well-buffed tannins, this is a world-class, food-friendly wine but completely satisfying all on its own. $55 Cabernet, Merlot, Malbec
Pair with: Grilled beef tenderloin served with a black currant sauce and braised leeks.
Why it works: “A few of the major components of this Bordeaux-style wine are black currant, blackberry and black sweet cherry with moderate tannins and acidity,” says vintner Ray Sandidge. “The currant sauce is not overly sweet focusing primarily on the fruit of the black currants, and dovetails with the acid/tannin profile of the wine beautifully. The mild flavor of leeks braised in butter, garlic, white wine, bay leaf, salt, black pepper and thyme meld perfectly with beef tenderloin.”
Caprio Cellars 2021 Red Label Cabernet Sauvignon
94 pts.
Crafted from premium estate-grown fruit from vintner/owner Dennis Murphy’s three vineyards, this flagship red is impeccably sculpted, delivering a plush structure enveloped by velveteen tannins that wrap endlessly around a seamless core of red, black and blue fruit. Harmonious details of roasted coffee, crushed stone and baker’s chocolate up the ante. Ends with brilliant concentration and length. $48 Cabernet Sauvignon, Malbec, Cabernet Franc, Merlot
Pair with: Pate de Campagne.
Why it works: The Cabernet’s velvety tannins and balanced acidity match the smoothness of the pâté, while the wine’s structure and mouthfeel enhance the overall texture of the earthy and savory pate enhanced with herbs and spices, creating a harmonious balance. Add a dollop of fig jam on top for a hint of sweetness.
Kiona Winery 2021 Red Mountain Reserve
94 pts.
Pillowy in structure, with good grip from a sheen of powder-fine sweet tannins fronted by ethereal black cherry and blueberry expressions. An underlay of clay and loam add earthen character to the purity of fruit, with dusty sage, bay leaf and tobacco notes on the far reaches of the lingering finish. $65 Cabernet Sauvignon, Merlot, Cabernet Franc
Pair with: Braised Short Ribs.
Why it works: “Grilling gets all the glory, but our favorite way to eat beef is when a bay leaf is involved,” says JJ Williams. This red wine has more than enough power to stand up to the intense, layered umami and fat flavor of a quality braise.
Tinte Cellars 2022 Viognier
94 pts.
Fermented in a combination of concrete and stainless steel vessels, this appeals with heady aromatics of honeysuckle, white peach and distinct rocky minerality. The structure is invigorating, leading with citrus zest-infused acidity and a textural mouthfeel that fills the palate with engaging tropical flavors of lively grapefruit, pear and starfruit. $38
Pair with: Lemongrass, ginger and soy pulled pork.
Why it works: The rich palate of tropical and stone fruit notes pair amazingly with the umami present in this dish. The acidity of the wine balances the denseness of the food and the wine drinks with a boldness ensuring that both the food and wine are equally enjoyed on the palate.
Adrice Wines
2023 Voyagers Viognier
93 pts.
Well structured, with aromas of pear, white peach and vanilla wafer that waft across the tropical-scented nose and echo on the firm and textural palate. Honey and yellow grapefruit expressions add complexity, mingling with warm earth, shaved almonds and spice notes on the long, dry finish. $32
Pair with: Seared cod with butter and lime.
Why it works: The Viognier has a higher acid with pear and roasted nut flavors; the butter and lime that the Cod is marinated in creates a buttery flavor while the lime adds a complexity to the wine with its higher acid.
Kinhaven
2022 Viognier
94 pts.
Cleanly structured, this white wine is cloaked in silky and harmonious flavors of lemon zest, pear, honeysuckle, apricot and kiwi that go the distance, unfurling with complementary accents of slivered almonds, lemon verbena and river rock. Superbly balanced from front to finish. Sourced from Les Collines and Girasol vineyards in the Walla Walla Valley. $42
Pair with: Spiced chicken tagine with saffron couscous, preserved lemon, Castelvetrano olives, and honey poached apricots with almond slices.
Why it works: The floral notes of the Viognier play nicely with the warm, sweet spices of the cinnamon, ginger, allspice, cardamom and saffron. The acidity of the Viognier and lush mouthfeel pairs beautifully with the richness and complexities of this dish, jumping from sweet, savory and salty with every bite.
Hedges Family Estate 2022 DLD Le Rosé
91 pts.
A very light-hued pink color, this Rhone-varietal version is crisp and delightfully refreshing, offering lip-smacking acidity sharply balanced with delicate expressions of dried strawberry, melon and lemon citrus with river rock minerality that shines through the finish. $22
Pair with: Salmon with peach barbecue sauce and fennel salad.
Why it works: Because the peach and fennel play off the aromatics of the Rosé and the dry, fruity, acidity of the wine matches perfectly with the richness of the salmon.
SuLei Cellars 2022 Sangiovese Rosé Yakima Valley
91 pts.
Made with grapes from Canyon Vineyard in the Yakima Valley, this dry, stainless-steel fermented Rosé is brisk, offering cranberry-like acidity that refreshes with wet stone and reserved notes of cherry, wild strawberry and watermelon rind on the lively finish. $22
Pair with: Cheesecake.
Why it works: The bright acidity in the Rosé cuts though the rich texture and flavors of the cheesecake. The fresh strawberry, watermelon and spun sugar wrap around the graham crust for a savory finish.
Arbor Crest Wine Cellars 2022 Estate Rosé
91 pts.
This Rosé is a proprietary blend consisting of co-fermented Chardonnay, Pinot Noir, Pinot Meunier and Pinot Gris, all hand harvested from vines in the Spokane Valley. Floral, with aromas and flavors of white flowers and red roses, exuding strawberry and honeycrisp apple with delicate lychee and dried spice notes. $25
Pair with: This wine partners well with Mediterranean inspired cuisine; pork and chicken dishes, fish and crustaceans, or grilled halloumi cheese or feta, complemented by fresh aromatic herbs and warm spices.