WINE ADVENT CALENDAR

Sometimes the system needs a shock, an unforeseen circumstance that forces it to return an entirely unexpected result. A few short decades ago, Washington State began to appear like a glitch in the global viticultural landscape. Who could have dreamed that world-class red wines could be grown in this dry, extreme landscape? From dream to reality, glitch to feature, Washington wines are now firmly in the conversation of the world’s great red wines.

WINE PROFILE

Glitch pours a vibrant red color, and on the nose it features ripe red fruit preserves along with dark cherry, accompanied by hints of black tea leaf and orange blossom. The red fruit notes are repeated on the palate, along with elements of sweet leather and cigar box. Soft, caressing tannins pave the way to a long, smooth finish.

PAIRINGS

Pair Glitch Red Blend with:

Pasta with spicy red sauce
Steak Chimichurri
Roast beef
Gorgonzola walnut ravioli
Braised rabbit
Country pâté

RECIPES

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GLITCH FROM SCRATCH

From the cool air tumbling from mountain peaks to the wild river valleys below, pulled in a never-ending tide by the influence of the mighty Columbia River, perpetual movement is the signature of the Columbia Valley viticultural landscape. This unique merging of natural forces leaves its imprint on the wines it produces by their wild, vibrant character.

The result of this geological mishmash is the creation of an exceptional Terroir – one that provides its wines with complexity, minerality and enhanced structure. As yet relatively unknown, Columbia Valley is a rummage sale Picasso - a viticultural masterpiece, hidden in plain sight.

WINE INFORMATION

APPELLATION: Central Coast, California
VARIETAL COMPOSITION:
WINEMAKING PROCESS: The different grape varieties that comprise Glitch all have very different needs in the cellar, thus all are harvested separately and the wines are made focusing on the grapes’ individual needs. A combination of oak and stainless steel are used during the elevage process, and Glitch is expertly blended before bottling.
ALCOHOL: 13.7%
pH: 3.75
RESIDUAL SUGAR: 2.5g/L