A note from the Editor

I bid Adieu to the short lived Seattle summer and turn to welcome Fall. As much as I mourn summer's passing, the signs of Fall are all around and they make me feel cozy. Football has begun, chili is being served at my favorite deli, pumpkins and gourds abound at my local grocer and the Crush season is in process.

Thanks to winery owners and winemakers extraordinaire Tim and Kelly Hightower, I was able to witness and participate in the Crush process for the first time. As we prepared for our inaugural Wine Safari on Red Mountain at Hightower Cellars, the winery was bustling with friends from around the United States who'd arrived to help process the grapes. As soon as I asked "so what's going on with the grapes?" Tim escorts me into the winery to feel the heat rising off the steel tanks of fermenting grapes and then hands me a rod to do my first ever punch down. Talk about an upper body work out! It was an amazing experience and I left Red Mountain with a feeling that Fall is about preparation, making way for things that lie ahead in the not so distant future. Animals gather, trees shed their leaves and we . . . well . . . we slow down, we regroup after summers away and begin to congregate with one another again. We organize, we prepare, we break out the winter sweaters and contemplate fresh, baked breads. And, we drink more red wine or is that just me?


Salut!
Jackie Walsh
Communications Director
Washington Wine Country
jwalsh@winecountrywashington.org

A Weekend of Crush & Ballooning

Rather than alerting you to something up and coming, I decided to report on what was an absolutely amazing weekend in Washington Wine Country for the crush holiday. Several wonderful events were happening the last weekend in September including the Catch the Crush holiday throughout the Columbia Valley AVA , the Prosser Balloon Rally and Street Painting Festival, all of which I had the pleasure of attending.

Right now, the wineries are buzzing with excitement, literally! I discovered that the bees are plentiful on the crush pads and are doing their best to get their taste of the fruit. I was amazed to watch workers go along with their business of pouring large containers of grapes into the destemmer in the midst of the "buzz." I also learned quite a bit about the Crush process.

New grapes being delivered to a winery aren't something they can sit on. They must be processed right away. If they're handpicked they can last a little longer; nonetheless, time is of the essence. Often, white wine grapes are pressed "whole cluster," meaning they go directly into the press without being destemmed. Red wine grapes; however are first destemmed and then crushed. Normally a pump is used to transfer the grapes into tanks where they ferment for 7-10 days. During this time, winemakers perform "punch downs" three times a day to stir up the grapes, extract color and flavor from the skins and stimulate the fermentation process.

I caught up with friend and winemaker Charlie Hoppes of Fidelitas to learn more about the Crush process.

"I taste during fermentation to find the very best time to remove the skins from the fermentation," says Hoppes, "usually because I have found the ideal flavor profile that I am looking for." 

After fermentation, the juice is literally siphoned out of the tank and into the barrels where it will be aged and await bottling.

"Once we press the wine to barrel, the aging process starts," continued Hoppes. "We usually age wines for 18 – 24 months depending on the variety and style of wine we are trying to make. Much maintenance and upkeep are required during those barrel aging months."

This is the long and dutiful process that the Crush holiday celebrates. It's one of transformation, a labor of love that grows into a passionate art form resulting in Washington wines, some of the most magnificent wines in the world. And it is this time of year that brings visitors from near and far to visit their favorite wineries during Catch the Crush so they can possibly catch a glimpse of this magical time and maybe even take part in it.

On this same weekend each year, other festivities are underway as well. Prosser holds the annual Prosser Balloon Rally which is also tied into their downtown Street Painting Festival. This year I got up bright and early and headed to the airport grounds in Prosser before dawn. It was a chilly 43 degrees but it didn't keep those loyal ballooning fans from coming out to observe and hopefully help out. With coffee in hand, we walked the grounds as balloon crews readied for take off. We could catch a bit of warmth if we stood just behind the baskets while they pumped the envelopes full of hot air.

It was amazing to see the balloons at different stages, some being spread out on large tarps, others being held by lines as they slowly filled with air and rose from the ground. Just at the right moment, the pilot would topple back into the basket as the final push of air sent the craft upright. Crews would hold the lines while the pilot made adjustments, pulled guests into the basket and readied for take off. Then, off they went!  All around us balloons were ascending at different levels.

As soon as their balloons were off and floating, crews loaded into their trucks, trailers and jeeps to follow their balloon for pick-up. If the winds cooperated, many of the more skilled pilots would take a dip into the Yakima River and quickly ascend again. Spectators lined the bridges to watch the exciting river dipping ritual while others stood back and simply observed the colorful morning sky display of some 50 balloons floating through the air just as the sun was fully risen. It was truly breathtaking!

Saturday night many of the ballooners once again congregated on airport grounds for Night Glow. A local band sets the tone as the balloons fill and show off their colors with each blazing pull of the cord.

That day also marked the start of Prosser's downtown Street Painting Festival where artists come from near and far to make their mark on the streets using chalk pastels. Local businesses sponsored a square on the street for each artist. Vendors lined the roped off streets with art, hand-made crafts, baked goods and pony rides. The artists' creations were done by the fair's ending on Sunday. By the end of the day, the work is washed away for a new work week.

Put this amazing weekend on your calendars for next year and join us for the Wine Safari on Red Mountain (read Washington Wine Country Collection below) while you're at it. You'll be glad you did.

Facts & Tidbits

The Grape Majors

Did you know?

Both Merlot and Cabernet Sauvignon grapes are said to have found their "spiritual home" in Washington state, a place where they can not only grow but can ascend what is merely good and be transformed into stunning wine. Merlot makes up the majority of our state's most lush, concentrated, beautifully balanced wines while the Cab Sav has proven capable of making powerful, tannic wines with great structure and depth. These two grapes are often blended together to create many of our state's beautiful Bordeaux style blends.

Source: The Wine Bible by Karen MacNeil



Blogging on Wine Press Northwest

Andy Purdue has a lively and informative community page going on the Wine Press Northwest Web site. His blog, "The Wine Knows," displays topics on anything from tasting fees to the great cork and screw top debate. Registered guests can find their own voice on the topics by adding comments with their two cents. Some of Andy's topics even stir up quite a debate. But be careful, it's addictive! Check it out at http://community.winepressnw.com.

Living Wine Country

Along The Wine Road

Coyote Canyon Sets Up Shop in Downtown Prosser

So last month we reported that Alexandria Nicole has moved from their downtown Prosser location to Thurston Wolfe's former spot in the Prosser Wine and Food Park. To complete the wine triangle, the newer winery of Coyote Canyon has taken over the downtown hot spot located at 717 6th Street.

Coyote Canyon Vineyard has been owned and operated in the Horse Heaven Hills AVA by Mike Andrews for nearly 12 years. He and his step-son Matt Gray are co-owners of the new Coyote Canyon Winery and Lounge. Here they showcase their wines within a relaxed “wine lounge” atmosphere of comfy couches and seats, gallery-quality artwork and a rotating live music series.

The Winery/Lounge also offers wine composition classes, food & wine pairing courses, seasonal events with several Yakima Valley area wineries and live music during special event weekends.

The winery is currently showcasing their 2004 Syrah, 2004 Best Red, a blend of 35% Cabernet Sauvignon, 35% Merlot and 30% Cabernet Franc, a 2005 Estate Viognier and a Rose.

Regular winery hours are Friday and Saturday from 11am to 7pm and Tuesday through Thursday by appointment. For more information on Coyote Canyon Winery, contact PR and Marketing Director Kathy Kongelbak at kathy@coyotecanyonwinery.com or call the winery at 206-890-7688.
 

Fidelitas Finds New Home on Red Mountain - Awaiting New Facility

Fidelitas just broke ground on the development of their new winery on Red Mountain, just across Sunset Road from Hedges Family Estate. Scheduled to open early of 2007, the property will include a 3,000 square foot contemporary building or what Hoppes lovingly refers to as "the modern shed." It will house a full tasting room and visitor center and small production facility. There will also be a small estate vineyard on site. For now, Fidelitas has found a home along side Sandhill Winery where they are sharing much of the space and seeing many visitors on Red Mountain. Stay tuned for the full report of Fidelitas' progress in a future issue of Juice. Meanwhile, visit www.fidelitaswines.com to stay abreast.
 

Get a Taste of the Destination

Garcia's Drive Thru Offers Tex-Mex in Grandview, WA

Ask most locals and they all have their favorite Mexican food joint or local taco stand that they swear makes the best tacos you'll ever have. Both Kelly Hightower of Hightower Cellars and Dave Minnick of Willow Crest Winery rave about Garcia's Drive Thru in Grandview. This little taco house specializes in Tex-Mex favorites like Fajita tacos where the meat is charbroiled to perfection and cut into strips. Tex-Mex also utilizes flour tortillas, as opposed to the more traditional corn.

The Garcia family began their family restaurant business in 1979 in a small town in Texas just south of San Antonio. One of 12, son Paul Garcia moved to Eastern Washington where he worked as a translator vowing never to enter the family business. But in 2002, he decided his family Tex Mex was just what the area needed.

Definitely a no frills establishment, Garcia's has a few picnic tables outside for those who want to have their tacos al fresco but many utilize the drive thru window. Made from fresh ingredients and family recipes, Garcia's offers beef and chicken fajitas, "Big Burritos" with carne asada and their special Gordita, a Northern Mexico favorite where the corn tortilla puffs up in the deep fryer providing a pouch to stuff your favorite ingredients. Opening at 6:30 AM until 9 PM each day, Garcia's also has delicious breakfast tacos like egg, chorizo and potato.

Check out Garcia's the next time you're in wine country at 1027 W. Wine Country Road in Grandview and for more information, call them at 509-882-0239.

Tacos and Vino What do you pair with your tacos? Below, here are some of our suggestions on how to marry the great tacos of wine country with some great wine fun. Riesling The sweet flavors of a nice Riesling often pair well with the spice of Mexican food. A few favorites would be LongShadow's Poet's Leap and Chateau Ste. Michelle's Eroica. Margaritas We all have our traditional Margarita recipes, but try a fun version mix a bottle of your favorite white wine and a can of frozen concentrated lime blended with ice. Simple yet yummy! Sangria Try a bit of this traditional Spanish drink with your tacos! 1 gallon Red wine 1/2 cup brandy 1/4 cup Cointreau 1 quart orange juice 1 cup lemon juice 1/2 cup superfine sugar 1 quart chilled club soda 1 orange & 1 lemon, thinly sliced Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juice with the sugar until sugar has dissolved. Then add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices. Serve in 4-ounce punch glasses or wineglasses.

Washington Wine Country Holds Inaugural Crush Event
Wine Safari on Red Mountain

During crush, Washington Wine Country held the first annual Wine Safari on Red Mountain, our tribute to the harvest season, in a grand style of days gone by. Like African safaris, this one follows a migration but of a different sort - the migration of the grapes from vine to wine.

Forty people gathered on Red Mountain at Hightower Cellars on Saturday, September 23th. Dressed in their best safari garb, they began their trekking in the tasting room to observe the Crush activities, taste the run-off juice, help out with punch downs and sample wines right from the barrel. Tim and Kelly Hightower led guests through their journey while Charlie Hoppes from Fidelitas and Sarah and Brent Goedhart from Hedges Family Estate also served as guides for the evening.

The festivities moved to the lawn on the outskirts of the vineyard where a beautifully decorated tent awaited. Lanterns marked the path and lit the tent while red and gold silk draped from ceiling to floor. A 40 foot table stood in the middle like an oasis of breathtaking style, candles as far as the eye could see. Seattle designer Kevin Bradford had made his mark by providing guests with the perfect atmosphere for their evening's feast.

After a welcome from both Janet Leduc of Washington Wine Country and the Hightowers, Chef Jarrett Messenger of Columbia Hospitality and Seattle's new WaMu Bank Center led guests through the exciting menu that awaited them. He described each delectable course from the Bay Scallop starter to the Venison and Misty Isle Beef Tenderloin entree and the delicious Peach Tart dessert.

Guests enjoyed each course as winemakers stood to lead them through the evening's wines and talk about the pride and unique terroir of Red Mountain. In the background, there was African drumming and tribal tunes and distant cries of the natives growing restless. Midway through dinner, guests were sent out into the wild and treacherous vineyards on a scavenge for more wine. Half the group braved the vineyards which were rustling with the sounds of the beasts: wild chipmunks and ferocious jack rabbits. The other half ventured over to Tapteil to rescue stolen wine from the natives where they were pelted with corks and branded with labels. They were brave and returned to camp having successfully retrieved more wine. The night went on.

As the guests grew merrier and full of food and libations, the tent filled with a buzz that mixed with the night sounds of their remote location. A giant sky full of stars as far as the eye could see blanketed the distant lights below the vineyards of Benton City.  The evening ended with toasts and laughter and promises to return year after year.