14 Hands Hot to Trot Red

This polished red wine offers aromas of cherry, red currant and
tea. Flavors of cherries, ripe berries and plums, supported by
a frame of refined tannins, give way to subtle notes of baking
spice on a persistent finish.

Keith Kenison, Winemaker
VINTAGE
• After warmer than average 2012 and 2013 vintages, 2014
in Eastern Washington was one of the warmest seasons in
decades with favorable temperature conditions extending
into fall.
• Overall, 2014 was a pleasant growing season; ripening was
excellent for all varieties in all locations.
WINEMAKING
• Red varieties including Merlot and Syrah were gently
destemmed into traditional upright fermenters where
fermentations took place for 5-7 days on the skins.
• Pumpovers occurred twice daily to extract color and flavors.
• Aging took place in a combination of stainless steel tanks
and neutral French and American oak for over ten months to
preserve fresh fruit flavors and further soften the wine.
• The final blend was assembled just weeks prior to bottling.
RECOMMENDED FOOD PAIRINGS
BBQ Pork, Grilled Portabella Mushrooms, Gourmet Cheeses,
Lasagna Florentine
TECHNICAL DATA
Appellation: Columbia Valley
Alcohol: 13.5%
Total Acidity: 0.53 g/100 mL
pH: 3.73
Blend: Predominantly Merlot and Syrah with other varieties
including Petit Verdot and Petite Syrah.

Region Description

Most of the wineries in this state are located east of the Cascade Range, where the climate is desert-like, with hot days and cool nights. The irrigated vineyards produce high yield, but the flavor is nevertheless very good. Traditionally Rieslings have been the most successful here, but currently Sauvignon Blanc and Chenin Blanc are doing well. Chardonnay is successfully fermented in new oak barrels, yielding distinctively crisp and delicate flavors, like fresh apples. Washington Merlot, with its cherry flavors and aroma, tends to be more full-bodied, moderately tannic and slightly higher in alcohol than its Bordeaux cousins and higher in acidity than those from California. Acreage for the Syrah grape has increased substantially in the past few years, and in Washington it turns into big, dark, intensely concentrated wines with aromas and flavors of blackberries, black currants, roasted coffee and leather. A little-known German grape, Lemberger, does very well here. It produces a fruity but dry red wine in the Beaujolais or Dolcetto style.