15 FOR 15: ROUSSANNE CASE

12 bottles of 2022 Latta Roussanne. A full case of our Roussanne for the table, the cellar, and everything in between.

15% off + $15 Ground shipping.

Wine Club: Your 15 FOR 15 discount is added to your regular Club discount
— 30% off for 4x4 and 35% off for 6x4.

15 FOR 15: LATTA LATTA CASE

12 bottles of 2021 Latta Latta GSM.
Our everyday red built for drinking now, with plenty of life ahead.

15% off + $15 Ground shipping.

Wine Club: Your 15 FOR 15 discount is added to your regular Club discount
— 30% off for 4x4 and 35% off for 6x4.

15 FOR 15: MIXED CASE

6 bottles of 2021 Latta Latta GSM + 6 bottles of 2022 Latta Roussanne.

Drink some. Cellar some. 15% off + $15 Ground shipping.

Wine Club: Your 15 FOR 15 discount is added to your regular Club discount
— 30% off for 4x4 and 35% off for 6x4.

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.

200 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. 

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.

1000 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. 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.

80 cs. made.  $28/btl.

Meet the Tastee Moustache! 10% Mourvedre went direct to press and Grenache (90%) full carbonic (sorting whole clusters into the fermenter, sealing it with loads of carbon dioxide - no peaking for almost 2 weeks, then foot stomping those whole clusters kicking off primary fermentation and basket pressing just a few days later). 

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.

193 cs. made.  $28/btl. 

402 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.