Red Mountain Ava Archives | Crushed Grape Chronicles

Exploring Wines of the Yakima Valley AVA with #WinePW

Mar 3, 2021

It’s been several years since my first trip to the Yakima Valley. I remember being so surprised at the landscape, it didn’t look so different from home, in the desert of Nevada. Of course in the Yakima Valley, there is a river, bringing water and with it, agriculture.

The State of Washington is agriculture forward. They lead the country in growing cherries, apples, pears, hops, potatoes, onions, and grapes.

There are plenty of grapes grown here for Welches grape juice and jelly. More than that, they grow the kind of grapes, that if you are reading this, you care about. Wine grapes.

#WinePW explores the Yakima Valley

This month the writers at #WinePW (Wine Pairing Weekend) are partnering with Wine Yakima Valley to dive into all those wine grapes. You might be surprised at the range of varieties that are grown in this Valley. We will add links to all the articles by this fine group of writers at the bottom of this piece.

You can join us on Saturday, March 13^th on Twitter to discuss the wines of this amazing region. You can join us, following and using the hashtag #WinePW at 8 am PST or 11 am EST.

The Yakima Valley AVA

The Yakima Valley AVA is a nested AVA inside theater Columbia Valley AVA in Washington State. Located in the Southern part of the state it spans over 70 miles from the city of Yakima in the west to the city of Richland to the east. At its widest point, you could fit the Napa Valley AVA from north to south.

Washington State Wine AVA Map Oct 2020 - courtesy Washington State Wine

Nested AVAs of the Yakima Valley

Within the Yakima Valley, you find 4 nested AVAs.

Rattlesnake Hills est. 2006
- In the Northwest part of the valley, this is the largest of the sub AVAs covering 74,380 acres with 1,832 under vine. Elevations here run 850 to over 3000 feet.
Snipes Mountain est. 2009
- Named for a rancher, Ben Snipes who live here in the 1850s, the AVA is 4,005 acres on both sides of the mountain. There are 859 acres under vine with more than 30 varieties.
Red Mountain est. 2001
- Nope, it’s not really a mountain. It is a steep southwest slope in the east end of the valley with elevations between 500 and 1500 feet. It gets its name from the cheatgrass that grows here that is deep red in the spring. It is home to some of the most well-thought-of Cabernets in the State.
Candy Mountain est. 2020
- Yep, this is the newbie! It’s just east of Red Mountain, covers only 815 acres, and has 110 acres under vine. (It’s so new that its not yet on the AVA map! But it would be just east of Red Mountain before you get to the Tri-Cities)

Map Yakima Valley 2019 courtesy of WineYakimaValley.org

Volcanos, Floods, and soils

This region was volcanic. Think about it, Mount Adams, Mount Ranier, Mount Hood…there are stunning peaks everywhere. More than mountains, these were volcanos active 15 million years ago. All that lava is the basalt that lies under the top soils here in the Yakima Valley. This soil includes a wide variety of minerals and it’s well-draining. This gives you small berries, high in acid and full of concentrated flavors and textures.

This is also the land of the Missoula Floods and many vineyards will tell you where they are in relationship to the flood levels. The floods came up to 1200 feet here, so it’s only the higher vineyards that sit in soils above the flood levels, they are happy to show you the difference in the soils. You find deep silt loam over gravel or basalt.

The Missoula floods rolled through this region 13,000-15,000 years ago at the end of the last ice age. An ice dam backed up the water in what is now Idaho. The water above it started to melt and the pressure built and the ice plug would get pushed up and release the water. The water would slow, the dam would reform….this happened over and over about 2000 years.

All those floods washed things downstream and you find boulders in vineyards on top of ridges and hills. Kitzke has one the size of a VW bus in their vineyard

The modern history of wine in the Yakima Valley

While the first grapes in the Yakima Valley were planted in 1869, it was the early 20^th century when things picked up. In 1917 an agricultural research site was started in Prosser in the middle of the Yakima Valley.

Today it is known as the Irrigated Agriculture Research and Extension Center. It was here that the wine grape growing in the state really kicked off, under the guidance of Dr. Walter Clore.

In 1962 Columbia Winery (at that time known as Associated Vintners) planted a 5.5 acres site in Sunnyside. In 1973 Mike Sauer planted his first Cabernet Sauvignon at Red Willow Vineyard, in 1975 Kiona on Red Mountain was planted. Now things were really rolling.

Associated Vineyards Winemaker David Lake, encouraged growers to plant Bordeaux varieties and in 1981 did the first vineyard-designate bottling from Red Willow Vineyard.

Yakima Valley’s Impact on Washington Wine

More than half of the grapes for Washington’s wines come from the Yakima Valley AVA. The region boasts 17,000 acres of vineyards, whose grapes go to both wineries within the region and further afield. Many of the tasting rooms in Seattle source fruit from the Yakima Valley.

This is a place where a vineyard name means something. 40 years ago David Lake did the first vineyard designate wine in the state. Red Willow, Klipsun, Boushey…these names are legendary here. The soils the weather, the people that grow the grapes…the more you know the more you want to know, and the learning is delicious.

On March 12^th and 13^th, the writers of the #WinePW Crew will post pieces on the wines and wineries of the Yakima Valley. When these posts go live I will include links here! In the meantime feel free to check out their sites, listed below.

Participating writers include:

Camilla of Culinary Adventures with Cam shares “Yakima Valley’s Sin Banderas Rhone Roses Compliment Dishes with Asian Flair” and “Mediterranean-Inspired Dishes Paired with Yakima Valley Wines from Dineen Vineyards”
Linda at My Full Wine Glass invites us to “Meet Kerry Shiels: A Yakima Valley winemaker with Vision”
Terri of Our Good Life shares 2 posts “Fortuity…Taking Advantage of Life’s Great Wines!”, and “Two Mountain Rose and Fennel Wild Mushroom Tarts”
Payal at Keep The Peas shares “Yakima Valley Wines FTW!”
Wendy of A Day in the Life on the Farm is cooking up “Smoked Beef Brisket with Canvasback Cabernet”
Rupal the Syrah Queen gives us “Yakima Valley – Red Willow Vineyards Producing Some of Washington’s Finest Syrahs”
Jane of Always Ravenous makes our mouths water with “Filet Mignon paired with Washington Yakima Valley Cabernet Sauvignon”
Martin with ENOFYLZ Wine Blog is giving us “a Taste of Washington State’s Yakima Valley”
David at Cooking Chat has 2 posts for us also “Lamb Ragu Pasta with Red Wine from Dineen Vineyards” and “Sin Banderas Rosé with Corned Beef & More Yakima Valley Wine Pairings”
Nicole of Somm’s Table shares “Big, Beautiful Reds from Yakima Valley and Tasty, Meaty Fare”
Jennifer at Vino Travels tells us about “Italian Grapes of the Yakima Valley with Sleeping Dog Wines”
Gwendolyn the Wine Predator explores “Washington Syrah: Hedges, L’Ecole, VanArnam with Lamb Stew”
Susannah at Avvinare gives us “Malbec from VanArnam Vineyard in Yakima Valley”
Lori at Exploring the Wine Glass shares “Tasting the Soul of Wine in the Heart of Yakima Valley”
I’ll be here at Crushed Grape Chronicles with “Yakima Valley AVA – Blends of Friendship and History with wines from Eight Bells and Pearl and Stone Co.

Don’t forget to join us on Saturday, March 13^th on Twitter at 8 am Pacific or 11 am Eastern time (17.00 European Central Time), to discuss wines of the Yakima Valley! Just follow and use the hashtag #WinePW to join the conversation.

If you would like to join us and write a piece, there is still time. Email me at [email protected]!

Sources and Resources

As always be sure to follow us on Facebook, Instagram, Twitter, and sign up for our monthly newsletter to keep up to date on all of our posts.

Robin Bell Renken I have always loved people’s stories. I spent a career in Theatre helping to tell stories, as a Stage Manager. Daily enabling artists to freely and safely tell stories through their art. Then I fell in love with wine. There are so many details, so many nuances, not just in the glass, but in the vineyard, the region and the people. As I met winemakers and vineyard owners and even the people in the tasting room excited to pour me a glass and tell me the story of this wine, I knew these were stories I wanted to share. I completed my study and became a Certified Specialist of Wine and continue learning daily as I meet and interview people in this industry.

Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.

When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.

A tale of two syrahs

Feb 6, 2020

It’s no secret that I am a syrah lover. I love it’s wild side, it’s unpredictablility. Winemakers find it to be a malleable grape, one that can take off on tangents. Soil, climate and winemaking technique can affect this grape, making syrah from different regions dramatically different in the glass.

I listened to winemakers across the Santa Barbara region talk about their Syrah’s a few years ago. The difference in climate there can be a bit more dramatic than in other regions their size. The temperature increases by a degree each mile inland you go, making syrah grown in the Santa Rita Hills climatically different than that grown in Ballard Canyon or even further into Happy Canyon. We tasted these wines as they spoke with us about them and the differences were interesting to note.

Since then we have traveled further in California falling in love with the Rhônes at Tablas Creek, and discovering one of our favorite Rhône Rangers, Randall Grahm. We ventured further north into Washington and tasted syrah’s from Yakima Valley, including Red Mountain, which, while primarily known for Cabernet Sauvignon is turning out to be an exceptional place to grow syrah.

2013 Descendants Liegeois Dupont Red Mountain Syrah from Hedges Family Estate.

On a chili evening a while back, we pulled out a bottle of Syrah . This was the 2013 Descendants Liegeois Dupont Red Mountain Syrah from Hedges Family Estate.

wp 15810261968757584236047541247002 — 2013 Descendants Liegeois Dupont Red Mountain Syrah

We had picked this bottle up when we visited Red Mountain this last year and spoke with Sarah Hedges Goedhart.

I posted about this wine on Instagram that evening…

The geeky bits…
These grapes are from their Les Grosses Vineyard on Red Mountain. Destemmed, partial crush, stainless steel fermenters…pressed to barrel, malo-lactic fermentation, racked off lees. Barrel aged 11 month in 40% new American and French Oak.
14.5% abv $29.00 srp
My notes
It opens with great Syrah funk that I adore! Earth smoke barnyard leather cocoa….my nose was in heaven! The fruit on the palate is blueberries, blackberries and figs, with dark cherries and chocolate and then a bit of lovely baking spice on the end.
Intense without being overpowering, we sipped this for a while (working on videos) before pairing (you’ll have to watch for the pairings)
Crushedgrapechron on Instagram January 15, 2020

At the time I promised to share the pairings. Well, as we started with the pairings, Michael got up, he came back with a bottle of 2013 Le Pousseur Syrah from Bonny Doon. There is a little sadness as I write this. I went to the website to check some of the production notes on this wine…they are gone. Bonny Doon, a legendary California winery helmed by Randall Grahm was sold to Lapis Luna Wines on January 1st. Randall will still be involved, but he will be able to spend more time focusing on his Popelouchum project in San Juan Bautista. (You should read about that, because it’s really fascinating)

None the less…on to the wine.

2013 Le Pousseur Syrah from Bonny Doon

wp 15810260272071458562976537011275 — 2013 Le Pousseur Syrah from Bonny Doon

Here’s a snipet I found on the web about this wine

If the ’12 Pousseur bore an uncanny resemblance to Crozes Hermitage, our ’13 Syrah definitely shades slightly in the direction of a St. Joseph. With a (gulp) substantial (63%) percentage of Bien Nacido Syrah in the mix, we certainly recognize the contribution of the mostly coolish (global climate change adjusted) Santa Maria climate to the natural acidity and freshness of this wine, as well as to the correctness of varietal expression. Wild plums, blackberries, Griotte cherries and licorice (of course). The tannins are soft and supple, but the wine has so much persistence, there is every indication that it will greatly benefit from cellaring. But for now, the Pousseur will enormously benefit from decantation and the investment in large balloon Burgundy glasses. Excuse me, a lamb chop with a bit of a minty chimichurri is calling my name.
Winemaker notes from (from Randall Grahm) Wine.com

Let it be known that I am indeed a sucker for Bien Nacido. I have waxed poetic before about wines from this vineyard. Recently, I listened to a wonderful interview (from a while back) with Bob Lindquist about the planting of Syrah in this vineyard. (I highly recommend diving into the “I’ll drink to that” podcasts with Levi Dalton). The Bien Nacido Vineyard imparts something to a wine, the nose…I can put my nose in a glass and if it is from Bien Nacido I can tell. So..to begin I knew I was in love with this wine.

Pairings

2013 Descendants Liegeois Dupont Red Mountain Syrah from Hedges Family Estate with gouda, bleu cheese, prosciutto and seaweed snacks
2013 Descendants Liegeois Dupont Red Mountain Syrah from Hedges Family Estate and Bonny Doon 2013 Le Pousseur syrah, mostly from Bien Nacido

We paired these wines with bleu cheese, gouda, proscuitto and some dried seaweed snacks. Then we did a simple dinner of peas, potatoes in herbs de provençe and bbq beef. Why peas and seaweed? The umami in these pulls up the umami in the wine.

Comparing the two…

So the Le Pousseur gave me barn, wet hay, leather and smoke on the nose, followed by Eucalyptus and mint. Red and black fruits and barbeque spices. This wine as compared to the Red Mountain was more red fruit, less smoky. It was brighter and a little less brooding.

Both wines were delicious, but the differences were noticeable. While the both had barnyard, earth, smoke and leather, there were nuances between the two even in those notes. The Hedges gave me darker fruit; blackberries, blueberries, dried fig, dark cherries while the Bonny Doon was red and black currents, brighter fruit. The Hedges finished with notes of chocolate and baking spice, while the Bonny Doon pulled in notes of eucalyptus and mint and finished with bbq spices.

It’s something I love about syrah, the nuances. These were great wines that both checked in at under $30 a bottle. The Bonny Doon runs between $20 and $27, depending on where you pick it up. I recommend getting your hands on both of these bottles if you can. Try a side by side, like we did and share with us your thoughts!

Want more on Syrah?

Well we can help you out with that. Here are just a few of the other pieces we have done on this grape!

https://www.crushedgrapechronicles.com/wine-secrets-syrah/
(the above link has additional links at the bottom to all of the conversations with Santa Barbara Winemakers on syrah)
The Syrah clones at Larner Vineyard
A Trio of Syrahs from the Central Coast
The Secret to Syrah Wine pairings
Dedication Syrah from the Larner Vineyard & Winery
12 days of Wine 2019 – Owen Roe Chapel Block Syrah

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Robin Renken CSW (photo credit RuBen Permel)

When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.

Sarah Hedges Goedhart on her journey to winemaking and biodynamics

Jan 29, 2020

When we planned our trip to Washington, I was specifically looking for biodynamic vineyards. Biodynamics in wine is a subject I find fascinating and quite honestly, I find I really like speaking to the people who are into this practice. They feel like my kind of people.

These people are passionate, care deeply about the planet, they are detail people who are not looking to cut corners just to make a profit. They believe strongly in doing things the right way.

Choosing Hedges Family Estate on Red Mountain

As I looked at the Red Mountain AVA, I searched for a vineyard that was using biodynamic practices. Hedges Family Estate was the only one that came up, so they were kind of a shoo-in.

I continued to look into the property (and it’s stunning) and came across a video on their site, that was warm and a bit enchanting.

Then I read a bit about Sarah Hedges Goedhart and her approach…and well that pushed it over the edge, I knew I wanted to speak with her.

Red Mountain AVA, I searched for a vineyard using biodynamic practices. Sarah Hedges Goedhart and Hedges Family Estate

Sarah’s journey to winemaking

We spoke with Sarah about the history of the winery. It’s come along way from the days when her father started buying and selling bulk juice. Back then, her 12 year old self had no interest in the business and no desire to live in eastern Washington.

They came every summer from Seattle, where they lived and as she got older, she got into wine. But her true passion was to be a veterinarian. Her father insisted that she get a business degree. She got that degree in San Diego and then went to Santa Barbara to get the pre-reqs for vet school. It was there that she met her husband. Okay…actually they met in high school, but they reconnected in Santa Barbara.

Getting hooked on wine in Santa Barbara

While going to school she got a job as a tasting room manager at the Santa Barbara Winery. Her future husband was working there in production. It was there that she got hooked. They would pick 2nd harvest grapes and make bathtub wine. They had the bug, and were on the journey to start their own winery.

On to Preston in Healdsburg

They ended up in Healdsburg working at Preston, where she learned biodynamics, organics, in addition to breadbaking and olive production. This was about the entire culture of working with the land.

Preston is a kind of magical place. We visited in 2011, I remember feeling like I’d taken a step back in time. This is simple beautiful Americana with home baked breads and olives in the tasting room. This is a farm and an enchanting one at that.

Returning to the Tri-Cities

California is an expensive place to live for two people just starting out and her brother suggested they come work at the family winery. Sarah started out working on the garden and hosting people and a year later became the assistant winemaker to her uncle, when the position opened up.

When she started as assistant winemaker, Hedges was making about 100,000 cases a year. That’s quite a jump from the 8,000 cases she assisted with at Preston.

Biodynamics at Hedges

In 2007 they started the biodynamic conversion. At this point 3 of their vineyards are biodynamic and 2 are organic. Bit by bit they add livestock. Right now they have chickens and a turkey and they want to add sheep. It’s a gradual process and she wants to be sure that they understand and adapt to each part before moving on.

Native ferments

The first wine they tried to make biodynamically was in 2011, with a native ferment. Native ferments can seem simple, just leave the tank alone right? Nope. Since then they have been using the pied du cuvee method. You get a bucket of grapes and get your fermentation started there.

Soothing tunes for the wines

She has also incorporated music in the cellar. She had a white wine that was a little reductive. It seemed to her that the wine was stressed and struggling, so she asked the cellar crew to play mellow spa music. Of course they thought she was a little crazy, but tasting the before and the after…they became believers.

The Goedhart label

The label had been their dream when they lived in California, but with California costs, it was just not possible. In 2005 they moved to the Tri-Cities and started their label with a winery in the basement of the ranch house they were living in. They both had full time winery jobs and would do this in all their free time as a labor of love.

Their focus was Syrah. Not a fruit bomb, but not an old world overly lean wine either.

This wine was to be elegant with a bit of restraint. They ran the label for 6 years. On weekends they would be open for tastings and she would make wood fired breads and panini’s.

Kids, a full time job and running their own winery became too much, so Hedges took over the label. Once the kids are raised, perhaps they will try this again. In the meantime, she can continue to make their Syrah in the style they like here.

Sarah on Syrah

Sarah and I spoke about the Syrah they are growing here. They have the Joseph Phelps clone, which was the first clone available in Washington. This clone tends to be lean with herbal characteristics. Then they have the Tablas clone. This is the clone that Tablas Creek brought over from Chateauneuf-de-Pape.

She describes this clone as “Wild, savage, and fruity”. They do multiple picks over a few weeks, keeping clones and picks separate and then she can blend these to create that elegant style of Syrah that they enjoy best.

We have recently opened up two different Syrah’s from Hedges and both were pretty exceptional. My palate obviously is in line with the style of Syrah that they are making.

Sarah on the reason for biodynamics

I asked Sarah what was most important to her in biodynamics…

Preserving land for the future, for kids, for everybody. I think that’s the one thing on this planet that we’re screwing up and we really need to turn it around. What do we call ourselves? Stewards of the land it’s our responsibility to keep it around.
Sarah Hedges Goedhart, July 2019

The property is beautiful. That is reason enough to come. In addition the wines we tasted here were delicious and their was quite a portfolio of wines to taste. Sarah even brought in a couple of barrel samples for us to taste. The topper here is the people. Sarah was a joy to speak with, her father Tom said a hello as he came through the tasting room.

They had just finished a morning meeting before Sarah came to speak with us. The volume here is high. They do make quite a bit of Columbia Valley wine in addition to the Estate wines that Sarah focuses on, but it’s still a family business. It has that blend of Washington practicality with the elegance of a French Château, blended with the relaxed biodynamic style that Sarah brings.

Panorama of the Hedges Family Estate Tasting Room

Tasting at the Château at Hedge Family Estate on Red Mountain

2017 Biodynamic Syrah Barrel Sample at Hedges Family Estate Red Mountain Yakima Valley Washington

As always be sure to follow us on Facebook, Instagram, Twitter, and sign up for our monthly newsletter to keep up to date on all of our posts.

When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.

Hedges Family Estate – Red Mountain Washington – the history

Jan 22, 2020

Hedges Family Estate

I had heard of Red Mountain. It is on the East end of the Yakima Valley AVA in Washington and was all the buzz. I had even heard it called “Washington’s Napa”. I was skeptical, not of the wines, but of the buzz. So on our first trip to Washington for a wine conference in Walla Walla, we focused our extra time elsewhere.

Returning a little less than a year later, we had a little more time to spend and time to research. As we have been focusing on biodynamic vineyards, we looked for one in the Red Mountain AVA, and came across the Hedges Family Estate.

Hedges Family Estate

The history, the beginnings

As I started exploring their site and learning about the Estate and the family I was anxious to see the property and speak with Sarah Hedges Goedhart, the daughter of the owners and their winemaker.

The property is beautiful. Upon arriving you feel as if you have been swept away to a French Château. This is no accident. Sarah’s mother Anne-Marie, is originally from Champagne….but wait….let me tell this story in order.

Tom Hedges & Anne-Marie Liégeois

Sarah’s farther Tom is from the Tri-Cities area. His family arrived in Washington back in 1888, settling first in the Waterville area and farming wheat, then moving to Wenatchee to grow apples. Her grandfather got a job in Hanford, so the family moved to this area.

Sarah’s mother, as I said before is from Champagne. It was at a party in Mexico, that her parent’s met. Her mother, there studying language, her father, studying tequila production, while getting his masters in International Business. 3 months after the party they were engaged, a year later married. It’s a romance that is coming up on 45 years.

The beginnings of the Hedges Brand

They traveled the world with her father, Tom, working in International Produce sales, spending time in South America, North East Canada and finally ending up in Seattle, with Tom looking for a new direction. West Coast wines were becoming a thing, so they started brokering wines, starting with bulk wines internationally, then getting more specific when they started getting requests for Washington wines.

The first Hedges wine was sold to the government of Sweden. 5000 cases blended from the bulk wine they sourced from Washington. It was popular and inexpensive compared to European wines. The 2nd year they doubled their volume and decided to try selling this wine in the states. This is when the Hedges Brand was born. They moved from buying bulk wine to buying grapes.

The decision to build on Red Mountain

Then came a trip to Vin Expo in Bordeaux where they were continually asked where their vineyard was. Her father was confused, but her mother explained. In France you are nothing without land. So then the decision to be made was, build a winery or buy land? Her father went to a High School reunion in 1989 and heard that Red Mountain was going to be big, with the best fruit in the state. So decision made, they bought 40 acres at somewhere around $1,200 an acre, and they got the last private water rights ever granted in the area.

The Château

Hedges Family Estate the garden with the fountain Red Mountain Yakima Valley Washington

Chateau is on Red Mountain in Washington. Hedges Family Estate.

View from the Hedges Family Estate on Red Mountain

In 1995 they broke ground on the Château. This is a place that with it’s attention to detail, transports you to France. Vines line the circular driveway leading up to the Château. You enter through the cobbled walkway shaded by Umbrella Calabra trees, with stone benches and lanterns that you can invision lit at evening. When you reach the entrance you arrive in a courtyard with seating under the trees and a large fountain. The large winery doors beckon, but so does the view of Red Mountain the other direction.

We will continue with our interview with Sarah, discussing the biodynamic practices they have chosen to employ on the estate.

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.

Red Mountain AVA Yakima Valley Washington

Jan 9, 2020

Red Mountain. If you have not heard of it, it perhaps conjures thoughts of red earth, or red trees covering a towering mountain. If you have heard of it, your brain defaults straight to Cabernet Sauvignon.

Red Mountain is an AVA in the Yakima Valley of Washington State. Here is a quick reminder on Washington State and it’s nested AVA’s.

Washington-AVA-Map-courtesy-of-Washington-State-wine

That large brownish area at the center and east is the Columbia Valley AVA. You see it, the Columbia Gorge and Walla Walla AVA’s dipping over into Oregon. The Yakima Valley AVA encompasses a strip there in the center that includes Rattlesnake Hills AVA, Snipes Mountain AVA and then on the eastern edge of the AVA, the tiny little triangle labeled as Red Mountain.

So to begin, Red Mountain AVA is nested inside the Yakima Valley AVA which is nested inside the Columbia Valley AVA, like Russian dolls.

Red Mountain – not really red – not really a mountain

Red Mountain AVA is on Red Mountain, but it is not the entire mountain. We are talking grapes here right? In order to catch the best sun, the vineyards are on the southwest facing slope of the mountain. And then there is the term mountain, which indicates a landmass above the earth surface that typically rises above 2000 feet. Red Mountain is actually part of the fold belt that makes up the Yakima Valley and at it’s highest point sits at 1410 feet. As to the red? There is cheatgrass that in the spring is reddish. The vineyards here sit between 540 and 1400 feet. The whole AVA only covers 4,040 acres, the smallest in Washington State.

The Yakima River flows by, moderating temperatures and keeping away the threat of frost. It also provides water for irrigation. With only 5 to 6 inches of rainfall annually, irrigation is necessary.

Vines at Hedges Family Estate in Yakima Valley's Red Mountain AVA — Vines at Hedges Family Estate in Yakima Valley’s Red Mountain AVA

Vineyard History

The first vineyard was planted here in 1975, by Jim Holmes and John Williams. These two met when their desks got pushed together working at General Electric. Some things are kismet. The vineyard that grew from this friendship was the Ciel de Cheval Vineyard. Just a few years before, the land on Red Mountain was nothing but sagebrush, grass, cougars and snakes. Power and irrigation had been brought in. They planted Cabernet Sauvignon, which is what the AVA has come to be known for, and the site is still revered for the quality of fruit it produces.

John & Jim started Kiona Vineyard & Winery, the first winery on Red Mountain. The Williams, John & Ann, built a house and opened Kiona’s tasting room. Their son Scott helped with planting the vineyard and eventually took over. Scott’s son JJ now works for Kiona.

The buzz for Red Mountain spread, first with other friends and co-workers jumping on the bandwagon. Today there are around 2,200 vineyard acres planted in this small AVA. There are over 15 wineries in the AVA with loads of others jostling to get in line for some of the prized fruit that comes from these vineyards.

What makes Red Mountain fruit so good?

Well, the soil here, has a decided lack of nutrients. It also has a high pH. This combines with the wind to cause small berries with thick skins which give you a greater skin to flesh ratio, as well as higher tannins. That gives you much more intense juice.

Wines from Red Mountain are some of the most well thought of and highly rated wines in Washington State.

For More information visit

More to come

We visited with Sarah Goedhart, winemaker at Hedges Family Estate, while we were in Red Mountain and look forward to bringing you our conversation with her soon. In the meantime, you can see a few photos and a bit of our conversation with her, as well as a bit on the Goedhart Family Syrah at the links below.

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.

12 days of Wine 2019 – Day 1 Hedges Family Estate

Dec 13, 2019

We kick off our 12 days of wine this season with a wine from Red Mountain Washington from the Hedges Family Estate. We had a wonderful visit with Sarah Hedges Goedhart this summer and after a lengthy tasting through many of their wines we left with a bottle of this wine.

Syrah on Red Mountain

Yes I know. If you know Red Mountain, you immediately think cabernet sauvignon. Don’t get me wrong, the cab is good here, but I love syrah and the syrah here is pretty amazing. You will get lush bold dark fruit and a distinctive minerality.

When Sarah & her husband Brent started Goedhart Family Wines in 2006 they wanted a singular focus. That focus was on syrah from Bel’ Villa Vineyard. They blend both early and late fruit to get a balance. This gives you bright red fruit notes and acid from the earlier picked fruit and lusher darker fuller notes from the later picked fruit.

Bel’Villa Vineyard

Planted in 1997 this vineyard sits above the Hedges Estate vineyard. It is one of the highest vineyards on Red Mountain. This is the Joseph Phelps clone on it’s own rootstock and the vineyard sits at 959 feet in elevation.

Here is a link to their vineyard map. Click on the top right vineyard section to find the block for this wine. (It’s a pretty cool map)

https://www.hedgesfamilyestate.com/the-land

2013 Goedhart Family Red Mountain Syrah from the Bel’ Villa Vineyard

This wine is 100% Syrah from the Bel’ Villa Vineyard on Red Mountain. Goedhart is Sarah’s married name.

Their harvest notes for 2013

Harvest Notes: 2013 was another excellent vintage in Washington State, made slightly unusual by 80 plus temperatures in April and 90 plus temperatures in May. This uncommon early season heat caused bud break and growth to be early and rapid, exceeding average by about ten days. An average summer meant veraison and harvest began early, which led to ripe fruit throughout the state. Once again, “average” in Washington is everyone else’s “great”.
http://hedgesfamilyestate.orderport.net/product-details/0138/2013-Goedhart-Family-Red-Mountain-Syrah

Details on the making of this wine

destemmed
partially crushed into stainless steel fermenters
punched down three times per day
pressed to barrels
malo-lactic fermentation
racked off lees
100% barrel aged for 11 months in 26% new American & French oak.
Abv sits at 13.4%
they made 504 cases of this wine.
SRP $29.00

2013 Goedhart Family Red Mountain Syrah Bel Villa Vineyard from the Hedges Family Estate

Tasting notes

This wine is a rich dark garnet with a bit of a rim (this is a 2013 after all). It started with full fruit then backed off as it opened. I did get the dried blueberries and cherries they mentioned (side note, dried blueberries have a slight macha note to them, who knew?). Notes of mocha, cherry and orange peel. It does have a whiff of vanilla and spice from the oak.

Pairing

We had some bleu cheese and gouda (always a good bet with a big red). We laid out dried blue berries and cherries, plus some other cherries (cooked). Michael made a chili with beef, turkey and bison (adding game to pair with the wine.) We also did some adorable little potato stacks with butter, thyme and parmesean that baked in the oven and were the perfect little flavor bombs to pair with the wine.

More on Red Mountain

We visited with Sarah last July and you can catch a bit of our visit in our post The Scenic Route Flash Tour 2019 Part 5 One Day 3 Washington AVA’s

You can also visit the Red Mountain AVA site for details on the area.

11 more days!

And we’re off! Day 1 for 2019 is in the books…on to Day 2! Join us tomorrow for the reveal of our 2nd wine for our 12 days of Wine!

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

The Scenic Route Flash Tour 2019 Part 5 – One day 3 Washington AVAs

Sep 4, 2019

Roskamp Vineyard in the Snipes Mountain AVA

Vines on the top of Snipes Mountain at Roskamp Vineyard in Washington's Yakima Valley — Vines on the top of Snipes Mountain at Roskamp Vineyard in Washington’s Yakima Valley

After a good nights sleep, we were up early, but not too early, (not pre-dawn like the day before!) to meet Co Dinn up at Roskamp Vineyard on Snipes Mountain.

As you are driving through the Yakima Valley, Snipes Mountain is hard to miss. It bubbles up in the middle of the Valley on the south side of the highway. Snipes Mountain, named for Ben Snipes who had a cattle ranch here in the 1850’s, is it’s own AVA.

Meeting Co Dinn on Snipes Mountain

The View from Roskamp Vineyard on Snipes Mountain Yakima Valley Washington — Roskamp Vineyard View on Snipes Mountain Yakima Valley Washington

We were scheduled to meet Co Dinn of Co Dinn Cellars here early in the day. There was plenty of time, as we headed out early and followed the GPS. But the %/&*#$* &% GPS led us astray, trying to take us in the back way, where there are locked gates and dirt roads. We called Co and got back on track and eventually met him off the mountain, which gave him an opportunity to stop and show us some of the soil strata on our way up.

Syrah with a view. Co Dinn's block at Roskamp Vineyard on Snipes Mountain in Washington's Yakima Valley — Syrah with a view!

At the top of the mountain we visited a beautiful block of Co’s Syrah, while he filled us in on the soil and we took in the expansive views. He got pretty detailed on the soils and geology, so we will save that for our in depth interview with him later.

Chardonnay vines on Roskamp vineyard Snipes Mountain AVA Yakima Valley Washington — Chardonnay vines on Roskamp vineyard

We also visited his Chardonnay block that looks north toward Sunnyside and across to DuBrul Vineyard. We look forward to doing a comparitive tasting of these two Chardonnays later this year.

After a great morning we looked at the clock and realized it was time to get moving. Luckily would be back this way so we scheduled to join him at his tasting room in a couple days. Now it was back on the road, we had to continue our journey east to Red Mountain.

Hedges Family Estate in the Red Mountain AVA

We drove east and passed Red Mountain to the North of the highway. The entrance to the area is on the east side of the mountain. As we were running just a bit early, we headed toward Richland to find some coffee. We found a great quaint coffee shop, with a friendly staff, good coffee and bags of cherries for sale on the counter. After a cup of joe we were back on the road to Red Mountain and to Hedges Family Estate.

The Red Mountain AVA has been getting quite a bit of press lately. The AVA is not actually the whole mountain, but the South facing slope. This is (currently) the smallest AVA in the state at 4040 acres. The Cabernet Sauvignon, Merlot and Syrah here are bold and powerful and are thought to be some of the finest examples of these varieties in the state.

Sarah Hedges Goedhart – Hedges Family Estate Winemaker

When we were deciding on a winery to visit in this region, we were drawn to the fact that Hedges Family Estate is biodynamic on their vineyard. (You know biodynamics is my jam!). We reached out and Sarah Hedges Goedhart, the winemaker for Hedges Family Estate was able to meet with us.

Hedges Family Estate in the Red Mountain AVA of Washington's Yakima Valley — Hedges Family Estate in the Red Mountain AVA of Washington’s Yakima Valley

The property is stunning. You drive up the the beautifully landscaped French Chateau and enter another world. Sarah’s mother is French and had a great influence on the design. I could have happily spent the day reclining in the garden.

Sarah was in a meeting when we arrived, but soon joined us on the patio under the trees, next to the fountain, overlooking the vineyard. It was a pretty enchanting spot. She shared with us her story and her family’s. We dove into their going biodynamic, moving to native ferment, the old world philosophies in the vineyard and winery as well as about slowing down. Sarah has been known to play meditation and yoga music in the winery to assist fermentation. The staff looked at her skeptically at first, but they couldn’t deny the results.

Into the Tasting Room

Hedges Family Estate Red Mountain Washington

After our interview we moved into the tasting room for a tasting with Sophia. This winery has multiple labels and the selection we tasted through was vast and included some barrel samples that Sarah brought in for us. We look forward to sharing all those details with you later.

We headed out to grab some vineyard shots and then jumped back in the car to make our way east to Walla Walla.

Walla Walla “The city so nice they named it twice”

We spent time in Walla Walla last year for WBC18, so we knew a little of the lay of the land coming in. We stopped for a really delicious lunch at the Walla Walla Bread Company. I will throw out a high recommendation here, for if you ever find yourself in this town.

Walla Walla AVA

While we spent time in Walla Walla on our last trip, we really have yet to “dig into” this AVA. The area has the highest concentration of wineries in the state. Rainfall in the valley varies, but some vineyards on the east side have the ability to dry farm, which is rare in Washington. The eastern side also gets into the foothills of the beautiful Blue Mountains.

The region is known for reds with Syrah and Cabernet Sauvignon dominating the plantings.

Valley Grove Vineyard in the Walla Walla AVA

Rolling fields of wheat surround Armstrong's the Valley Grove Vineyard in Walla Walla Washington

Armstrong's Valley Grove Vineyard Barn Walla Walla Washington

We had time to check into the hotel, before heading north of the city to visit Tim & Jennifer Armstrong of Armstrong Family Winery at their Valley Grove Vineyard. The drive took us through vast wheat fields, rolling as far as the eye could see. The hills rolled and sometimes you were engulfed in nothing but wheat. Eventually we came to a green patch near a creek and turned into the vineyard. The old red barn is an iconic landmark.

Tim and Jennifer met with us at a picnic table on the back patio overlooking the vineyard. We talked about their journey into wine, their Seattle winery and then walked the vineyards talking about their plans for this place.

Off to the Walla Walla Tasting Room

Armstrong tasting room door in Walla Walla Washington

All too soon it was time for us to leave. They were packing up to fly out on a well needed vacation to the East Coast in the morning. We determined we had not had enough and headed downtown to their tasting room. It was jazz night, so they were open late with live music. Carl runs the tasting room and it also happened to be his birthday. We arrived early and grabbed a table in the back and watched as every table filled up. Carl did an amazing job of keeping up with the busy room.

Time to rest for the next great day

We were a little tired, so we looked for a pizza spot nearby and grabbed a pizza to go. I’ll send a shout out to Sweet Basil Pizzaria for great service and a great pie!

Off to bed to rest up. Our morning stop would be the beautiful Valdemar, followed by some time in Walla Walla and dinner at the Gas station.

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Red Mountain Ava

#WinePW explores the Yakima Valley

The Yakima Valley AVA

Nested AVAs of the Yakima Valley

Volcanos, Floods, and soils

The modern history of wine in the Yakima Valley

Yakima Valley’s Impact on Washington Wine

Sources and Resources

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2013 Descendants Liegeois Dupont Red Mountain Syrah from Hedges Family Estate.

2013 Le Pousseur Syrah from Bonny Doon

Pairings

Comparing the two…

Want more on Syrah?

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Choosing Hedges Family Estate on Red Mountain

Sarah’s journey to winemaking

Getting hooked on wine in Santa Barbara

On to Preston in Healdsburg

Returning to the Tri-Cities

Biodynamics at Hedges

Native ferments

Soothing tunes for the wines

The Goedhart label

Sarah on Syrah

Sarah on the reason for biodynamics

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Hedges Family Estate

Hedges Family Estate

The history, the beginnings

Tom Hedges & Anne-Marie Liégeois

The beginnings of the Hedges Brand

The decision to build on Red Mountain

The Château

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Red Mountain – not really red – not really a mountain

Vineyard History

What makes Red Mountain fruit so good?

More to come

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Syrah on Red Mountain

Bel’Villa Vineyard

2013 Goedhart Family Red Mountain Syrah from the Bel’ Villa Vineyard

Details on the making of this wine

Tasting notes

Pairing

More on Red Mountain

11 more days!

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Roskamp Vineyard in the Snipes Mountain AVA

Meeting Co Dinn on Snipes Mountain

Hedges Family Estate in the Red Mountain AVA

Sarah Hedges Goedhart – Hedges Family Estate Winemaker

Into the Tasting Room

Walla Walla “The city so nice they named it twice”

Walla Walla AVA

Valley Grove Vineyard in the Walla Walla AVA

Off to the Walla Walla Tasting Room

Time to rest for the next great day

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