From: Yakima Valley AVA, Washington, USA
Varietal: Grenache
Tasting Notes: Though named “Cluster F@*#!! Grenache,” you’d never know it from the glass! It’s immediately amiable and bright on the nose, which leads with a medley of fresh red raspberry, bing cherry, wild strawberry, and a distinct wet-stone minerality. Savory aromas of chocolate and touches of pepper, mint, and fresh thyme add balance to all that effusive fruit. These flavors also announce themselves on the palate, which shines with incredible purity and brambly freshness to a juicy but dry finish that lingers on thyme and minerality (chuggable but not headache-inducing!).
Pairing: This wine will pair well with a wide range of foods, from fresh to savory. For lighter fare, think of grilled vegetables, Teriyaki chicken or beef, ratatouille, and tapas— including Spanish tortilla, paella, braised meats and corn tortillas, tamales, and weeknight takeout favorites like smash burgers, gyro plates, and even pizza. Of course, a wide range of grilled meats pair like a boss; Kalbi is our favorite go-to. Pasta with meat sauces (check out the recipe below from the winery!), wood-fired pizzas, spicy sausages, braised short ribs, slow-cooked stews with a bit of spice like paprika or pimentón, slow-cooked recipes that incorporate herbs and spices like rosemary, pepper, and cinnamon, and alongside smoky or grilled meats.
Kalbi (Korean Barbequed Beef Short Ribs) by Judiaann Woo
About, from the winery. Growing up in agriculture was ingrained in both of us from a young age. Audrey started in Oregon later moving to Washington and Seth on his family’s farm in Eastern Washington. After meeting in college, a little luck, and agreeing on life’s simple views, the stars aligned. We got married and Seth went back to school for enology.A few years passed and we agreed to move from Seattle to take over our family’s vineyards (for Kitzke Cellars on Candy Mountain) and start Upsidedown Wine. From there, we farmed our vineyards and expanded into our own production space while opening a tasting room in downtown Hood River, OR. Now we have the best little baby girl Sage and just opened our second tasting room in Cle Elum, WA. Between raising a family and working with family there is never dull moment.
Farming: As vignerons we are only here for a short time, but carry a large responsibility to cultivate healthy soils for generations to come. Over the last decade we have transitioned to a combination of organic and regenerative farming. Every step in the vineyard is important as we do all of our work by hand while staying conscious of every tractor pass and herbicide that was once said to be “safe.” Our belief is we can encourage native flora throughout the estate which in turn will help create a natural healthy environment for biodiversity and bring balance to the vineyard.
Winemaking: Heavy hands in the vineyard and light hands in the cellar is our approach. Every year we push each site into a distinctive style that the terroir lends itself towards. We feel each vineyard has a unique personality and it is up to us to help it shine. We listen to the vine through the flavor of fruit for picking decisions and let native yeast express the wines. This is how we stay honest to ourselves and paint a picture of what we were given that vintage. That is how we believe in crafting the perfect wine.
About the Vineyard: Equus Vineyard. The high elevation Equus Vineyard sits above the Missoula flood plains north of Yakima Valley. This is one of the few vineyards in the cool temperatures of Moxee Valley. The site spans from 1400 feet to 1500 feet on a beautiful southern exposure that is filled with ancient riverbed stones and clay. Slow steady ripening and great acid retention drive one of the longest hang times in Washington State. This leads to wild brambly fruit profiles and aromatics that transcend you to wildflower meadows in the foothills of Cascade Mountain range.
About this wine: This wine was fermented with native yeasts and no sulfur additions. It underwent full carbonic maceration for two and a half weeks in closed stainless steel tanks followed by six months on its lees in 500L neutral oak. A small amount of sulfur (15 ppm) was added before bottling, and 125 cases were made this vintage.
