From: Rattlesnake Hill, Washington
Varietal: Roussanne

Taste: This wine shows aromas of ripe stone fruits like apricot and peach, delicately accented by hints of floral blooms and subtle herbal nuances. It beautifully echoes its aromatic complexity on the palate, offering layers of dried apricots, luscious honey, and a gentle nuttiness that adds depth.

Pairing: Its herbal undertones and nutty flavors make it a perfect match for Moroccan-spiced roasted vegetables, featuring warm spices like cumin, coriander, and cinnamon. Grilled salmon with herb butter also complements the wine, as its acidity balances the richness of the fish while enhancing the dill and chive-infused butter. Whether made with tofu or chicken, Thai green curry pairs with the wine’s fruity and floral elements, with its structure standing up to the dish’s coconut milk and lemongrass flavors. Apricot and almond-stuffed pork loin mirror the wine’s dried apricot and nutty characteristics. Butternut squash ravioli with sage brown butter highlights the wine’s nutty and herbal notes, with its acidity cutting through the dish's richness. Lastly, a savory tagine with chickpeas and preserved lemon pairs wonderfully, as the wine’s bright acidity complements the dish’s zesty and spiced flavors while enhancing its layers of complexity.



Loin of Pork With Peaches and Apricots
By Moira Hodgson

About: Esja Wines, pronounced "Es-Ya," is a boutique winery based in Washington State, founded by Tanya Bjornsson, a first-generation American born to Icelandic immigrants. The winery's name is inspired by Mount Esja, a prominent mountain range situated north of Iceland’s capital, Reykjavik. Mount Esja provides peaceful and stunning views, symbolizing a delicate yet powerful presence—qualities Tanya aims to reflect in her wines.

Tanya’s winemaking began in 2015 when she took sommelier classes at South Seattle Community College. After graduating from Western Washington University with a degree in French, she moved to Portland, Oregon, initially aiming to enter the restaurant industry. Facing challenges, she secured a harvest internship at Union Wine Company in Tualatin in 2015. Her dedication quickly transitioned her from an intern to a full-time position, where she gained invaluable winemaking experience.