RED BLEND - COLUMBIA VALLEY, WASHINGTON

PASSPORT TO ADVENTURE

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Big, bold and warm-hearted, our Washington red blend is a wine of soul and structure, driven by a fruity minerality cutting through a firm, dense core. The viticultural potential of the Columbia Valley is being fully realized by a small cadre of forward-thinking winemakers, and this wine embodies this adventurous spirit. Bold and ripe, packed with generous dark fruit flavors and concentrated tannins, Passport to Adventure is your ticket to a wine of power while still retaining elegance and stylishness.

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WINE PROFILE

Passport to Adventure is a brooding, masculine wine that pours a deep ruby red color with a purple hue. There is a hefty, chewy edge to the cherry,  blackberry,  clove, and tea teaf flavors. Finishes with waves of dark fruit.

 

FOOD COMBINATIONS

Pepperoni pizza, BBQ spareribs, roasted meats, spicy cold cuts, Roquefort cheese, charcoal grilled vegetables.
 

BLENDING THE RULES

To stand out in the incredibly competitive world of wine, you have to be bold, skilled and brave, blessed with the ability to make a singular wine that expresses your particular vision and unassailable fortitude. We are so impressed with the depths this wine has achieved. To know Washington wines is to know the Columbia Valley.

Rather than being a carbon copy, however, of the typical red wines produced in this well-known region, Passport to Adventure red blend stands out - delivering a totally unique take as a result of the daring blending of classic varieties. The Passport to Adventure team is all about taking risks and trying new things, a spirit that is fully embodied in this expressive Columbia Valley red.

WINE SPECS

APPELLATION: Columbia Valley, Washington

VINTAGE: NV

VARIETAL COMPOSITION: 63% Cabernet Sauvignon, 26% Syrah, 9% Cabernet Franc, 2% Merlot

WINEMAKING PROCESS: Each of the grapes used in the production of this unique Washington wine has very different needs in the cellar, thus all the varieties are harvested separately and the wines are made focusing on each grape’s individual needs.

ALCOHOL: 13.9%

pH: 3.82

RESIDUAL SUGAR: 0.15 g/L

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