Estate Sparkling Wines

At almost the same latitude as those grown in Champagne France, the grapes we grow here on Whidbey Island are typically higher in acid and lower in sugar — perfect for a sparkling wine. We have considered the idea for years but after finally completing the winery last year, it seemed like the right time to make something to celebrate and commemorate the long years of effort that have gone into this new facility. As far as we are aware, this is the first "commercial" attempt within the Puget sound to make a sparkling wine out of these locally grown varietals — the results are promising. Enjoy!

2016 Sparkling Siegerrebe

Despite the floral fruitiness of the Siegerrebe grape, the higher acidity and low residual sugar make this a wonderful and unique sparkling wine experience. People always ask what it pairs with? Put a few bottles on ice, a couple of Dungeness crabs, garlic bread and a pound of melted butter with Old Bay Seasoning - tell me that doesn’t work!

2016 Sparkling High TIde White

High Tide White is our blend of the Madeleine Angevine and the Madeleine Sylvaner. This blend yields a remarkably traditional flavor profile, most suited to those who LOVE old world Champagne. Try a couple bottles of this with a bucket or two of those Penn Cove Mussels, garlic bread, and a caesar salad.


Dessert Wines

2017 LATE HARVEST SEMILLON

When we can get our hand on it, we like to make something special for our guests. These grapes hung on the vine until January of 2017. Loads of ripe peach and apricot on the pallet, with honey and Melon on the Finish. Enjoy with Cheesecake or a decadent Crème brûlée.