REININGER Winery

The color is medium to dark red with a nose of exotic spice, earth, and fruit. The wine is awash with intriguing flavors of sour cherry, pomegranate, and blueberry interlaced with fascinating spices of cardamom, dried rosebud, cola nut, and sandalwood layered with smoke, cocoa, and a nuance of coffee followed by a lingering essence of framboise. The wine is dry with fine to medium tannins with complimentary notes of loamy earth. It is truly a wine for meditation.

An homage to Washington’s iconic Mount Rainier, Tahoma is the sister wine to our famed Cima. Cellared nearly eight years in barrel, this wine ascends the pinnacle of expression.

Adventurous scents ascend its glass through measured deliberation. A profound melding of black raspberry reduction, cassis, macerated black cherry, sundried tomato, leather and umami ride on a sheer stream of exotic wood spice. With blessings from the wine’s wonderful acidity, a racy, glass like, juicy texture immediately elevates laser focused fruit flavors that mirror the nose but are fresher in character. This stunner has downy soft tannins with a long- vibrant finish.

A fragrant nose introduces gentle scents of Asian spice melding with hints of eucalyptus, red plum, brambly fruit, young cherry and violet. The wine has a foundation of soft tannins and ample acidity which supports an elegant mouthfeel with elevated fruit character of dark cherry, plum and loganberry, with pinches of shaved wood, tobacco, vanilla and coconut with a lingering taste of cassis.

Originally a Bordeaux-centric winery, Norm McKibben, then managing partner of Seven Hills Vineyard offered Chuck a ton of Sangiovese in 1999. Chuck’s drive for exploring and learning new things lead him to accepting the offer and that’s where the adventure begins. Cima, Italian for “peak” or “mountain” is an homage to Chuck’s mountaineering days on Mt. Rainier. Crafted in the Super-Tuscan style made famous by Italian winemaker Piero Antinori in the 1960s, Cima is a blend of Sangiovese with Bordeaux varieties. Since our first vintage in 1999, the Cima has become one of our most sought after wine club wines. This wine sells out almost exclusively to our wine club. To guarantee access to our Super-Tuscan style red blend, please join our wine club.

We’ve been making Walla Walla Syrah since 1999. For our REININGER label, we currently source Syrah from Pepper Bridge and Seven Hills Vineyards, but historically also sourced Syrah grapes from Ash Hollow Vineyards.

A wine possessing deep, rich color. The nose reflects aromas of baking spices and blueberries while the mouth hints of raspberries and apricots. The very light influence of oak allows the true essence of the fruit be revealed. The wine is very soft in the mouth with well-integrated tannins that define a very balanced wine with an elegant, seamless finish.

The first vintage of Helix Merlot was in 2003. Since that vintage, Helix has been producing a Merlot from Stillwater Creek and Bacchus Vineyard fruit.

2018 had us believing it was going to be another record-breaking year. The hot months of May, July and August forced some early picks but then, September moderated the vintage and normal picking dates resumed. Smaller berries and moderate yields prevailed.

Scents of crushed berries, potpourri, violets, dark fruit, and soft background notes of spice play in the glass. The first taste strings a layer of caramel/coconut toasted oak between black cherry, plum, black currant, and strawberry-raspberry jam. The tannins have a fine, round soft texture accompanied by agreeable acidity leading to an enduring finish of dark fruit

The big dark fruit that is the backbone of this wine is developed from the staggering heat units Phinny Hill Vineyard received throughout the 2018 growing season, while at night this well-drained vineyard drops in temperatures to preserve a lively acidity.

Aromas of blackberry pie, black currant and sweet tobacco greet the nose with hints of oak and eucalyptus. Silky in mouthfeel and medium-plus in body, its fine-grained tannins carry flavors of black currant and blackberry to a complex mid-palate of meat, herbs and a dash of pencil shavings. A splash of new oak lengthens the palate and helps exude that varietal character Phinny Hill Cabernet is known for.