411 cs. made.  $25/btl.

Meet the Chill-vedre! These grapes are from two long time Latta sites in Yakima Valley. Upland Vineyard, the oldest commercial vineyard in Washington (1917) and high elevation Oldfield. 2023 was an easy going classic Washington season that resulted in fresh wines with long hang times. One half went direct to press to capture freshness and energy, while we took the other half full carbonic (gently sorting whole clusters into the fermenter, sealing it with loads of carbon dioxide - no peaking for 10 days, then foot stomping those whole clusters kicking off primary fermentation and basket pressing just a few days later). The combined wine is wild, bouncing off the walls with bright fruitful energy and just enough savory notes. This wine will charm from firepit shoulder season through summer evenings and back again.

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.

618 cs. made.  $25/btl.

92 pts. Wine Enthusiast, 91 pts. Vinous 

New project, new Albarino! 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. 2022 was a long cool season that resulted in fresh wines with long hang times. 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.

192 cs. made.  $30/btl.

94 pts. Vinous, 93 pts. James Suckling

These grapes are from Stoneridge Vineyard, a site I spent much time in for many many years. 2022 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.

306 cs. made.  $36/btl. 

92+ Vinous | 92 pts. James Suckling

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.

43 cs. made. $140 bottle.

94 pts. James Suckling, 93+ pts. Vinous 

Andrew began working with Todd Newhouse and Upland Vineyard twelve years ago with Grenache for us and Syrah for another winery. These blocks are highly desired and never change hands. We finally talked Todd into a small section of the old Syrah block in 2018 and now the wine is finally here! Deep, dark color and matching brooding aromatics are the first impression. It continues with dark berries, sage, and grilled rare ribeye. This is serious broad-shouldered red wine, tannin and supporting freshness are firm and this wine has a long future ahead of it. 2.8 tons/acre. A lengthy maceration with 65% stems and 35% whole berries lend depth to the aromatics and a savory note to the finish. This 100% Syrah is aged in second-fill 500L puncheons for 22 months before bottling.

Upland Vineyard is a rolling extremely sloped site located in the Snipes Mountain AVA.  Snipes Mountain was named for Ben Snipes, an early Yakima County pioneer who built a house at the base of a mountain in the 1850s. The area was first planted in 1917 by Washington State wine pioneer William B. Bridgman, twice elected Mayor of Sunnyside. The vineyard on Snipes Mountain was the first to plant Vitis vinifera commercially in Washington. Snipes Mountain is a seven-mile-long anticline ridge created by fault activity. The "peak" is 1,290 feet high, rising from the floor of the Yakima Valley with unique, rocky alluvial deposits then forming aridisols on the hill. These rocky deposits are composed of gravels and sediments left by ancient river beds, the ubiquitous rocks range in size from a fist to a football.

110 cs. made. $52/btl.

94 pts. Vinous | 94 pts. James Suckling

100% Syrah sourced from Lawrence Vineyard (the longtime home of our Roussanne) in the Royal Slope AVA. All native, loads of whole cluster, hand punched down, and basket pressed; this wine carries Rhone aromatics coupled with Washington intensity. The nose opens with tapenade on grilled bread moving to macerated blackberry, rosemary, and cracked pepper that continues on the palate. A seamless wine with polished tannin and a finish that goes on and on. 

Lawrence vineyard is a cool site overlooking the Royal Slope and the Saddle Mountains to the south. The Syrah block sits at 1375 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 season at Lawrence gives us intense flavor and color while retaining freshness and vitality. 

199 cs. made. $75/btl.

95 pts. James Suckling | 93 pts. Wine Enthusiast

Claire Nesbitt starts her review, "Big, bold and concentrated, packed with black fruit, dark chocolate and espresso." I'm sure this will someday soon describe my first born daughter, Reese - for whom this special wine is named, as well as it articulates the wine today. Claire continues, "The wine counters massive black cherries and blackberries with vibrant tannins and good acidity to keep it fresh and focused. Aged in 20% new barrels. First vintage of this wine. Should age well for many years." 

158 cs. made. $60/btl.

94 pts. Wine Enthusiast, 93 pts. James Suckling

This blend is 75% Cabernet Sauvignon and 25% Syrah from Freewater Rocks Vineyard in Walla Walla. We co-fermented these grapes with the Syrah whole cluster and the Cabernet Sauvignon destemmed over the top. We have the framework and structure of Cab complimented by the flesh and funk of Rocks Syrah. A dark nose driven by graphite and black fruit peppered with a funky depth. The polished but firm tannin in the palate asks for venison.

Our Cab/Syrah is inspired by the illicit blending of Bordeaux and Rhone varieties that has been quietly going on for centuries. Arguably the most famous of these unholy unions (and certainly the most inspirational to us) are the wines of Eloi Dürrbach at Domaine Trevallon. When new rules sought to limit the inclusion of Cabernet Sauvignon within their certified growing area they simply walked away from the certification and kept making their wine their way. We applaud their wines and resolve and we hope to echo Eloi’s magic in our new blend. Cheers!