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Airfield Estates


Yakima Valley, Washington


72% Syrah
18% Grenache
10% Mourvedre


Our winemaking begins with a pre-sort of the fruit to make sure only ideal clusters get vinified. After being destemmed, a gentle peristaltic pump is used to transfer the must to the fermentation vessel. The wine is fermented in 6 ton stainless steel tanks and 1 ton stainless steel fermentors. Pump-overs, Rack and Returns, and Punch-downs are used to extract tannin and color from the skin. Ideal peak ferment temperatures are 80-84 degrees. After the wine has finished fermenting it is pressed and settled for 48 hours before going to barrel. Barrels are typically 25%-35% new, and are composed of 60% French, 30% American, and 10% Eastern European. The wine goes through malolactic fermentation in barrel and then is racked. Blending occurs during the 2nd racking, usually in April. Racking continues every 3 months until the wine is finally bottled in September after 11 months in barrel. Prior to bottling, the wine is pad filtered and bottled using screw cap closures.

Tasting Notes

This Rhone style red blend lends complexity to both the nose and the palate. Concentrated flavors of dark berries emerge with underlying hints of white pepper, and toasted oak.

Food Pairing

Yielding soft tannins and a smooth, bright finish, this wine pairs impeccably with grilled meats, wild game, robust cheeses, and rich flavored pastas.