The September Trio: Barbera, Syrah & Sandstone Riesling
What’s in Your September Release?
This release is all about range, balance, and pure drinking pleasure—from Italian-spirited zip to Rhône-ish depth to amphora-kissed elegance. Two wines hail from our organically farmed Glacial Gravels estate in Manson (Lake Chelan AVA), made to spotlight terroir with minimal fuss and maximum character.
2022 Barbera (Wahluke Slope)
Lavender, plum, blueberry, and a little wet-earth swagger. Medium to full-bodied with refreshing acidity and gentle tannin—Barbera doing Barbera things. Aged in 20% new oak to keep fruit center stage. Weeknight hero with wood-fired pizza, mushroom risotto, or herb-crusted lamb chops.
2022 Estate Syrah (Glacial Gravels, Lake Chelan AVA)
Rugged and refined: blackberry and plum layered with spice, smoked meat, olive, and a firm backbone for aging. 100% destemmed, 5-day cold soak, native fermentation in T-bins, twice-daily punch-downs, pressed at dryness. 24 months in 38% new French oak, bottled Nov 2024. Decant to watch it unfold. 191 cases made.
2023 Sandstone Riesling (Estate; amphora-aged)
Crisp, slightly off-dry, mineral-edged. Aged in a hand-crafted sandstone amphora—no oak, just purity, texture, and Lake Chelan’s stony nerve. The “why does this pair with everything?” wine.
Shop the release:
Vineyard News: Going Certified Organic (Officially)
We’ve farmed Salmon Safe for 15+ years; now we’re locking in WSDA Organic certification across our estate blocks.
Poverty Hill Vineyard is Certified Organic as of 2025 harvest (Syrah & Sauvignon Blanc will carry “Made from Organic Grapes”).
Glacier Gravel & Gary’s are on deck for 2026.
Muscadelle follows in 2027 after one non-approved spray reset the clock.
No more pressure-treated posts—hello steel, concrete, and custom-milled cedar from our family sawmill.
Same stewardship, tighter inputs, more record-keeping, and the wines still taste like Lake Chelan in a glass.
Upcoming Events (mark your calendar)
Hard Row to Horror – Haunted Vineyard Stroll — Sat, Oct 25. Twilight, torches, and tasteful terror. Check the website for details.
Westside Pop-Up Tasting — Sun, Nov 9 (tentative: Nov 16). Watch your email for invite & location.
Fall Barrel Tasting — Sat, Nov 15. Sip, swirl, and sample what’s aging—taste tomorrow’s wines today.
Artistry with Vines – Grapevine Wreath Workshop — Sat, Nov 22. Don shows you how to bend vines to your will (literally).
Red Hot Friday Case Sale — Fri, Nov 28. Cases 30–50% off, cash & carry at the tasting room. Club members can call in orders.
Cyber Monday Online Specials — Mon, Dec 1. Secret code lands in inboxes; insiders get first crack.
Risqué Recipes (because our name invites a little play)
Mushroom & Sausage Ragù with Pappardelle → Pair with 2022 Barbera
Barbera’s bright acidity slices through the richness; cherry-plum notes cozy up to savory mushrooms.
Ingredients
Pappardelle, olive oil, Italian sausage, onion, garlic, cremini/mixed mushrooms, Barbera (for the pan), crushed tomatoes, tomato paste, oregano, thyme, salt, pepper, parsley, Parmesan.
Method (abridged)
Brown sausage → add onion/garlic → add mushrooms and brown → deglaze with Barbera → add tomatoes & paste + herbs → simmer 20 min → toss with pasta and a little pasta water → finish with parsley & Parmesan.
Crispy Pork Belly with Spicy-Sweet Apple Slaw → Pair with 2023 Sandstone Riesling
Riesling’s acidity and mineral edge cut the richness; the slaw’s sweet-heat makes the flavors pop.
Ingredients
Pork belly (scored), kosher salt, pepper, Chinese five-spice; apples, green & red cabbage, red chili, apple cider vinegar, honey, olive oil, salt & pepper.
Method (abridged)
Roast low & slow at 300°F → blast to crisp at 450°F/broil → toss slaw → slice and serve.
Email us and we will send you copies of the full recipes