Most Roussanne in this country gets pressed off its skins right away, fermented quick, and bottled before it has a chance to show what it can do. Maureen and I went the other direction. We took the fruit from Conley Vineyard up at 1,600 feet in the Yakima Valley — certified organic, sandy loam — and gave it sixty full days of skin contact before pressing. That's the kind of maceration you usually see on a red.
The result is a white wine with weight. Native yeast ferment, neutral French oak aging, minimal sulfur, no fining or filtration. The skin time gives it a creamy, almost waxy texture without ever turning it into "orange wine" territory — it stays bright, stays fresh, and lasts on the finish for what feels like a minute. Trust us.
Tasting Notes
Pale gold with subtle green highlights. White peach, honeysuckle, and light citrus on the nose. Silky and textured with bright acidity, apricot, pear, and a hint of minerality.
Pairing & Serving
Roasted chicken, seafood, creamy pasta, soft cheeses. Serve chilled (50–55°F).
At a Glance
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Varietal: 100% Roussanne
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Vintage: 2022
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AVA: Yakima Valley, Columbia Valley, WA
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Vineyard: Conley
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Elevation: 1,600 ft, sandy loam
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Winemaking: 60 days skin maceration before pressing, native yeast
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Aging: Neutral French oak
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Farming: Certified organic
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Style: skin maceration · native yeast · no fining · no filtration · minimal SO2
