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Dossier Wine Collection Red Blend

(Carefully curated notes below are taken from the Producer’s website)

Varietal Composition: Cabernet Sauvignon, cabernet franc, merlot, malbec, petit verdot

Location: Columbia Valley

Cellar Aging: Drink now or cellar until 2034

A Few More Details: 

Vineyards: Ciel du Cheval, Conner Lee, Kiona, Firethorn, Solaksen, PineBrake, Stoneridge

Tasting Notes 

Lucid, deep purple color with intense aromatics of cassis, huckleberry, black plum, leather, incense, aged cigar tobacco, and gravel-like minerality. Subdued violet and wild sage tones are also present. On the palate the texture is rich and

supple, the seamless tannins and high levels of fruit extract are framed with lively, crisp acidity. Notes of decadent black cherry dominate with supporting notes of blackberry, crème de cassis, espresso, dark chocolate, forest floor, and minerality. The finish is elegantly long with notes of cassis, black cherry, and minerality. A compelling wine that punches well above its weight, showing elements of both grace and power. Delicious and hard to resist now, it should reach a lovely phase of maturity in 6-8 years and drink beautifully for 12+ years.

Food Pairing

• Red meats (grilled steak, roast lamb, venison): Robust tannins soften against protein, while firm acidity keeps things lively.
• Game meat (venison, duck): Complex fruit and spice from the wine accentuates the umami and richness.
• Think aged cheddar, Gouda, or Comté: Bold flavors and texture harmonize with the wine’s tannic structure and layered fruit.
• Mushroom risotto, truffle pasta, wild mushroom tart, or grilled porcini: The wine’s dark fruit and earthy notes stand up to mushroom’s savory depth.
• Beef stew, meatloaf, or braised short ribs: Rich, slow-cooked dishes align perfectly with the blend’s structure and spice-driven complexity.

From them to you:

A NEW GENERATION OF WASHINGTON WINE

Dossier offers a modern approach to luxury wine inspired by the region’s great potential, incredible local talent, and distinctive terroir. We are pursuing world-class wines, built from the ground up, with the intent of creating an elevated and engaging experience for sophisticated wine enthusiasts.  Cheers, Sidney Rice & Tim Lenihan

Terra Blanca  Cabernet Franc Arch Terrace Red Mountain

(Carefully curated notes below are taken from the Producer’s website)

Varietal Composition: Cabernet Franc

Location: Red Mountain

Cellar Aging: Drink now or cellar until 2030

Tasting Notes from the Producer:

Aromas of boysenberry, plum and blackberry with notes of rose petal, toffee, graphite and violet waif out of the glass. On the palate red fruits lead into a ripe blackberry, black current and dark plum core with hints of lavender, spice, ancho pepper and toffee. A lively acid profile elevates the fruit flavors and the finely integrated tannin structure creates long smooth finish.

Food Pairing!

• Beef ribeye with green peppercorn sauce —echoes the wine’s graphite/pepper undertones.
• Herb-crusted lamb rack (thyme, rosemary) —enhances floral and herbal notes.
• Stuffed bell peppers (with garlic, thyme, tomatoes) & mashed potatoes —comforting, herb-forward match.
• Eggplant parmigiana or grilled asparagus drizzled with herb vinaigrette —the wine’s berry and floral elements highlight the veggies

From them to you:

Keith, a University of California, Davis-trained geologist and student of viticulture and enology, set about clearing the land by hand, drilling wells and planting vines. ReNae, who studied accountancy, would make the long treks from the their home in Redmond, Washington each weekend to battle the wind, heat and snakes and learned to fit irrigation pipes.

Together, they figured out how to grow grapes, make wine, sell wine and stay married. That’s the version of the story we tell to most people. To you, we’ll tell the real story.

To begin, you need to know a few things about them. Keith grew up in Napa, running through the caves at Beringer, spending his pocket money on new releases (that his parents would safeguard until an appropriate age) and generally thinking wine was a pretty remarkable thing. Living so close to the Pacific, he also loved being on the water whenever possible, sailing. ReNae? She’s pretty much fearless and as long as she’s actively pursuing a new idea, she’s happy.

When they were first married, Keith’s career as a consulting geologist meant that he travelled a great deal. For a young married couple, the separations were a lousy way to start a new life together.

So one night, Keith suggested he quit and that they start a business together. He presented ReNae with two ideas. The first? They would operate a charter sailing business. Not an avid sailor, ReNae pressed him to define her role in that venture. He jokingly said, “Ah, you could cook and clean for the guests.”

“What’s your other idea?,” she asked. Turned out to be Terra Blanca.

300 acres of Red Mountain property were purchased in 1992. Development of the winery and estate vineyard began in 1993. Transformation of what was once arid land featuring solely soil, sagebrush and bunch grass was officially underway.

Source:  https://terrablanca.com/