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A 100% atypical Washington merlot from 4 vineyards in 3 AVAs (Columbia Valley, Horse Heaven Hills, Walla Walla Valley). The unique, small, famous blocks in Seven Hills and Pepper Bridge form the backbone of this wine. Elegance is added from Dionysis, one of the Sagemoor Vineyards on the gorgeous Hanford Reach free-flowing section of the mighty Columbia River. Aromatics from Wallula Vineyard, a fabulous piece of dirt, round out this wine into a plump mouthful with good acidity on the finish. This wine is a masterpiece of special blocks blended to perfection after three years of gentle handling and cool underground aging.
We make the wine in a really old-fashioned manner. Hand-picked grapes, simple crush, cold-soak for 3 days, ferment for another 18 at cool temperatures, hand-punch 3 times a day, hand-press on a wooden basket press, gravity feed to cellar (cool and open to the ground), 3 years aging including the final year blended in a 2000 gallon French Oak tank. Bottled in-house, waxed and labeled by hand. We love watching people taste this.
100% Malbec from the historic Gamache Vineyard. This malbec is one of the oldest malbec plantings in Washington State. Hand-picked at full ripeness in a cooler year before simple crushing leading toward an 18 day extended maceration and cool fermentation. Hand-pressed, impressive coming out of the press, gravity fed to a very cold natural cellar for 30 months of slow development in nearly neutral French oak. Full-bodied, the bomb. Predominant raspberry, rose petal, white pepper flavors follow the classic malbec nuances of cedar and dark secrets. Bottled in-house on our own Italian GAI line, unfined, unfiltered. Hand-waxed, hand-labeled. We like to use our hands.
Cab Franc and Sangiovese from the original Den Hoed plantings near Sunnyside in the Yakima Valley, co-fermented into a gorgeous fruit bomb....
This Syrah shows the remarkable balance achievable at Wallula Vineyard. 100% Syrah from Wallula Vineyard aged 36 months in mostly neutral French oak. I finally feel like I have the handle on how to make Syrah. I want Syrah to taste like Penfolds Grange 10-15 years old. Dark, brooding, violets, and leathers complicate this wine.
In the search for Pinot, I began tasting various wines from a slew of AVAs in Oregon. What I found was I am significantly impressed by the rich flavors being produced in the Chehalem Mountains literally on the outskirts of southside Portland. Miraculously, I found some fruit available from Madrona Hills Vineyards. The vineyard crowns a gorgeous hilltop, SE facing, with a remarkable view of Mount Hood. We are now cropping Pinot Noir there at 2.5 tons per acre and getting wonderful ripeness by early October. You are going to find deep raspberry and cherry flavors delivered by some medium weight juice with enough balanced acid to make your mouth water. I love this vineyard.
A marvelous concoction of aged 100% Cabernet Sauvignon from Champoux Vineyard and Leonetti Estate Loess Vineyard. The fruit from both Champoux and Loess have produced many great 100 point scoring, high tone Cabernets. Low yields dictate that we blend their intensities. We are, I love to tell you, the only winery that gets fruit from both these vineyards.