OUR WINES

The grapes are handpicked at each vineyard and shipped by refrigerated trucks to the winery in Seattle, Washington.

Time-honored, gentle cellar techniques are employed and all of the wines, with the exception of the Nebbiolo and Syrah, are aged in new French oak barrels. Filtration and other adjustments are kept to a minimum so that the terroir of each vineyard is emphasized. Our current releases and older vintages are described below.

Click on any year to learn more about a particular vintages of Wilridge Wine.

2004 | 2003| 2002 | 2001 | 2000 | 1999 | 1998 | 1997-Before

2003-04

Winemaking: The grapes were picked on October 18 at 24.3° brix, .63 TA and 3.36 pH. The grapes were hand harvested, delivered to the winery in a refrigerated truck, and hand sorted at the winery. The wine was aged for 16 months in 2 and 3 year old French-oak barrels. 137 cases were bottled May 5, 2005.

Wilridge Winemaker Paul Beveridge represented Washington State at the Consorzio di Nebbiolo in Valtellina, Italy, in 2004.

Winemaker Comments: "Nebbiolo is the most prized red grape variety in Northern Italy but is still relatively rare in the United States. In Italy, Nebbiolo is the vine behind the great Barolos and Barbarescos of the Piedmont region. Each year, my Nebbiolo comes closer and closer in style to its Italian counterparts, but with a distinctive Northwest fruitiness. When I was in Italy recently, several Italian vintners who tried my Nebbiolo commented that it was very true to its varietal character and flavor. Try my Nebbiolo with your favorite Italian foods, especially any dish with truffles."

Tasting Notes: Brick red in color. The aroma is classic Nebbiolo, with violets and rose petals in the nose. Do not be deceived by the light color, the wine is surprisingly powerful and finishes with strong tannins, indicating long aging potential.

Trivia: "Nebbiolo" is old Italian dialect for "Noble." In Italy, Nebbiolo is called the "Wine of Kings."

Past Reviews: "91 Points" -Wine Enthusiast Magazine

Status: Available

Winemaking: The grapes were picked on September 16 at 21.3° brix, .62 TA and 3.17 pH. The grapes were hand harvested, delivered to the winery in a refrigerated truck, hand sorted, and gently pressed in whole clusters. The wine was cold fermented in stainless steel tanks to preserve the fresh, clean aromas of the Pinot Grigio grapes. 109 cases were bottled on May 5, 2005.

Winemaker Comments: "Pinot Grigio is Italy's most popular white wine grape varietal and was a logical choice when I decided to make an Italian white to complement my Italian red, Nebbiolo. I made this wine in a truly Italian style by harvesting early, using a cold fermentation and eschewing oak barrels. The result is a crisp and refreshing wine that emphasizes the citrus fruit aspects of Pinot Grigio. It's a very different style of wine from the Pinot Gris (same grape) made in France (and Oregon) with oak aging. The lemony flavors make it a perfect seafood and summer sipping wine."

Tasting Notes: Light gold in color with hints of green. The lemon flavors start with the aroma, continue in the mid-palate and linger on the finish. The wine is bone dry and light in body -- very refreshing.

Status: Available

Winemaking: The grapes were picked on October 8 at 24.5° brix, .70 TA and 3.38 pH. They were hand harvested, delivered to the winery in a refrigerated truck, hand sorted, and gently pressed in whole clusters. The wine was cold fermented in stainless steel tanks to preserve the fresh, fruity aromatics that characterize Viognier. 134 cases were bottled on May 5, 2005.

Winemaker Comments: "Viognier is the great white grape of the northern Rhone Valley of France. I love it for its depth of flavor and exotic aromas of stone and citrus fruits. I sometimes describe it as like a cross between Riesling and Chardonnay -- it has strong aromatics like a Riesling, but also the richness and fat of a Chardonnay -- but it really has a completely unique flavor profile. I made the 2004 in an off-dry style to highlight the fruity aromas of the wine. It's a versatile food wine (try it with Asian cuisine) but also has the flavor and structure to stand on its own. Take it on a picnic with a fruit salad on a warm summer day."

Tasting Notes: Straw yellow in color. The nose is redolent with aromas of white peaches and grapefruit. Slightly sweet on the attack, it finishes with refreshing acidity. Medium bodied and meant for immediate enjoyment.

"Wilridge's Secret is the quality of its raw materials" -The Wine Spectator

Status: Available

Winemaking: The grapes were hand harvested on September 12 at 24.0° brix, .63 TA and 3.19 pH. They were delivered to the winery in a refrigerated truck, hand sorted, and gently pressed in whole clusters. The wine was fermented in stainless steel and aged for 6 months in brand new French-oak barrels. Twenty percent Sauvignon Blanc was added to make the final blend. 97 cases were bottled May 5, 2005.

Winemaker Comments: "Semillon may be Washington State's best white varietal. My 2004 is rich, flavorful, and designed to improve in the bottle for several years. I made this version in classic white Bordeaux style, including blending in 20% Sauvignon Blanc, and aging the wine in new French-oak barrels. Malolactic fermentation was prevented to preserve the crisp acidity of the wine. It's not quite as dry as the 2003 vintage, so it goes well with a wider range of foods. Try it with your favorite seafood; the toasty oak notes make it especially good with smoked scallops or salmon.

Tasting Notes: Classic gold in color, which will deepen with time. The flavors are rich and complex, with hints of apple and melon with a touch of smoky oak. Medium bodied, the wine will continue to gain richness with a year or two of aging.

Status: Available

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