Club Release Weekend

SODO/Seattle Tasting Room
Friday, February 6th
4:00pm-8:00pm
 

We can't wait to celebrate with you at our Club Pickup Party in SODO. Come taste the new wines, pick up your allocation, and enjoy fresh tamales from Los Hernandez Tamales while you’re here. 

Seating will be first come, first served. As a reminder, 4x4 members receive up to two complimentary tickets, and 6x4 members receive up to four complimentary tickets.

5967 cs. made. $17/btl.

"A clean mouthful of fruit with a crisp bright finish,"

The words of Kris Chau, a magical artist, tattoo poker and conjurer of this label sum it up pretty well. In 2025, this direct-to-press intentional rosé is all from Oldfield Vineyard in Yakima Valley. This vintage is a blend of Mourvèdre and Grenache, it's bone dry wine is classically pale provencal style rosé with bright crispness. Notes of strawberry, watermelon rind, fresh tarragon, and citrus blossom abound.

We're inspired by taking the name KIND STRANGER quite literally and turning toward others around us. We've seen our national landscape shift a bit recently and we feel it's as important as ever to be a real kind stranger in the world. Proceeds from this wine benefit Mary’s Place at the local level here in Seattle and the International Rescue Committee on a broader scale, please click the links to see the important work they do. Cheers!

600 cs. made.  $25/btl.
93 Points - Owen Bargreen 

The grapes are all from Lawrence Vineyard, high atop the Corfu Crossing portion at 1500 feet of elevation. This is a younger block planted in 2009, off-axis over a rolling section of hillside on the eastern edge of the vineyard. We harvested this fruit and skin contacted it for 48 hours prior to pressing, then pressed to our brand new 20 hL conrete eggs and fermented the wine cool without malolactic fermentation. The wine then rested in concrete for another 11 months prior to bottling. Lawrence has long been an important site for us and we're excited to show a new facet coupled with new concrete eggs. 

Lucius Joseph Latta was my great-grandfather's name, one that always captured my imagination. My grandfather told tough tales of his hardworking father, a farmer & blacksmith in Virginia who took up machining as time marched on. Lucius is our space to adapt to new varietals, techniques and vineyards. A place to learn and explore Washington's incredible terroir with an eye on the horizon. These wines are made from sustainable sites with minimal intervention.

262 cs. made.  $25/btl.

Skin contact Viognier! The grapes are Lawrence Vineyard, near the top of the Corfu Crossing portion at 1450 feet of elevation. We hand harvested this fruit, foot stomped it and left it on the skins for 72 hours prior to pressing, then pressed to neutral barrels and fermented cool. The resulting wine's copper hue, exotic aromatics and crunchy textual complexity shows a new face of Viognier for us. 

Vinous 91 Points - Drinking window: 2025 - 2028

The 2024 Viognier Skin Contact wafts up with honied florals, sweet spice and nuances of green melon. It is deeply textural, round and enveloping, with tantalizing acidity and ripe peach and nectarine swirling under an air of sweet mint. The finish is wonderfully fresh yet still potent, leaving hints of young kiwi and citrus.
 

Lucius Joseph Latta was my great-grandfather's name, one that always captured my imagination. My grandfather told tough tales of his hardworking father, a farmer & blacksmith in Virginia who took up machining as time marched on. Lucius is our space to adapt to new varietals, techniques and vineyards. A place to learn and explore Washington's incredible terroir with an eye on the horizon. These wines are made from sustainable sites with minimal intervention.

192 cs. made.  $30/btl.

These grapes are from Upland Vineyard, a site I spent much time in for many many years. 2023 was a long late season that resulted in the classic dark expression I remember well. This hand harvested fruit was gently sorted into the fermenter and sealed with loads of carbon dioxide starting the carbonic maceration process. We didn't peak for 11 days, then opened it to foot stomp the whole clusters and kicked off primary fermentation with basket pressing four days later, much in the fashion of the elevated crus of Beaujolais but with the robust Rhone-esque Syrah from Stoneridge. A wild wine.

Lucius Joseph Latta was my great-grandfather's name, one that always captured my imagination. My grandfather told tough tales of his hardworking father, a farmer & blacksmith in Virginia who took up machining as time marched on. Lucius is our space to adapt to new varietals, techniques and vineyards. A place to learn and explore Washington's incredible terroir with an eye on the horizon. These wines are made from sustainable sites with minimal intervention.

128 cs. made.  $28/btl. 

93 pts. James Suckling, 92 pts. Vinous

Codenamed "LVCB" in the cellar, LV for Lawrence Vineyard and CB for Chignin-Bergeron. This is a single vineyard Roussanne from Andrew inspired by the winemaking of the Savoie region in the French alps. Roussanne there goes by the local name of Bergeron and is grown around the town of Chignin, hence CB. The wines grown there are acid driven, fresh and mineral in nature. We achieve this at Lawrence by cropping these rows a tad higher, picking several weeks earlier, fermenting in stainless steel and not allowing any malolactic conversion. The CB is an energetic white is full of orchard blossom, chalky minerality, fresh cut honeycrisp with a focused bright palate and clean finish.

Lawrence vineyard is a cool site overlooking the Royal Slope and the Saddle Mountains to the south. The Roussanne block sits at 1450 feet of elevation in Taunton silt loam soils that give way to broken basalt. The sloped elevation of Lawrence gives it protection from frost that wreaks havoc in vineyard sites lower on the slope. The long cool growing season is ideal for serious white wine.

396 cs. made.  $36/btl. 

Bright yellow gold white wine, with meyer lemon, notes of hay, pronounced salinity, and petrichor. We sprawled the west side of the vine rows to keep sunburn out and freshness in. A cropload of 3.6 tons/acre kept acid and sugar in balance with Lawrence vineyard’s trademark intensity. The Roussanne was whole cluster pressed and fermented native in barrel, a mix of barriques and puncheons with 15% new French oak from Jupille. The wine rested in barrel for 16 months until bottling.

Lawrence vineyard is a cool site overlooking the Royal Slope and the Saddle Mountains to the south. The Roussanne block sits at 1450 feet of elevation in Taunton silt loam soils that give way to broken basalt. The sloped elevation of Lawrence gives it protection from frost that wreaks havoc in vineyard sites lower on the slope. The long cool growing season is ideal for serious white wine such as this Roussanne.

630 cs. made.  $40/btl.

94 pts. Wine Enthusiast (Cellar Selection) | 93 pts. James Suckling | 92 pts. Vinous

The 2020 is 62% Grenache, 25% Syrah, and 13% Mourvèdre from Upland, Lawrence, and Freewater Rocks vineyards with 55% whole cluster/45% whole berry. Garnet hued blend with aromatics of black cherry macerated with black pepper, gun metal, sanguine. Crackling palate with solid acid and polished tannin. Grenache gives the red fruited framework and garrigue, Syrah the gamey depth and expansive mouthfeel, Mourvèdre holds down the bottom with bloodied blackberry and spice. 

Fermented on native yeast and punched down by hand for an average 28 days before pressing. This blend is aged in neutral 500L and 228L barrels for 22 months before bottling. 2020 gives us tremendous freshness and tension in our "Latta Latta" blend, this is one to enjoy for years to come.

132 cs. made.  $60/btl.
93 Points - Jeb Dunnuck 

The 4th iteration Mayor Bill is 69% Grenache, 17% Mourvèdre, and 14% Syrah all from Upland Vineyard. This micro-production single vineyard GSM leads with piercing aromatics of bright bramble fruit, garrigue, and incense. An intense palate with balanced acidity and refined long tannin. We selected our most robust Grenache puncheons as the center here with Syrah and Mourvèdre supporting a blend built to age. Fermented on native yeast and punched down by hand for an average 27 days before being basket pressed to neutral 500L puncheon for 22 months.

Who is Mayor Bill again? Upland Vineyard in Sunnyside, WA was planted in 1917 by William “Bill” Bridgman making it the first commercial planting of Vitis vinifera in our fair state. Bill is the visionary grandfather of Washington wine and all of us that make wine here now owe a debt to the twice elected former Mayor of Sunnyside. We are honored to work with the Newhouse family farming the same hill of rocks and dirt that “Mayor Bill” saw potential in over 100 years ago.

156 cs. made. $52/btl.

Our Mourvèdre is all Upland Vineyard as well, albeit a very different block from the Grenache. One of the most exposed parcels on Snipes Mountain, our Mourvèdre block soaks up the sun on the thinnest rocky soil. This block requires the most attention from Andrew and Todd Newhouse, our grower partner here, of any block we farm. Notoriously finicky, Mourvèdre requires just the right combination of carrot and stick to get to its sweet spot for harvest. Many long hours have been spent staring at the canopy while climbing the extreme slopes of Upland trying to divine what these vines need next. We hope the wine delivers as much mystery and depth as it provides us throughout the season.