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Airfield Estates


Yakima Valley, Washington


60% Sangiovese
20% Cabernet Sauvignon
15% Merlot
5% Cabernet Franc


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

Made in the style of a Super Tuscan blend, this wine imparts aromas of cherry, spice, and toasted oak. Lively acidity stimulates the mid-palate while dark concentrated flavors and firm tannins round out the finish.

Food Pairing

This blend is a perfect match for tomato-based dishes, such as pizza or pasta, and other hearty Italian fare.