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Madrona Bay Cabernet Sauvignon Jumping Rock 

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

Varietal 85% Cabernet Sauvignon, 15% Merlot

Location Columbia Valley

Drink Now or Cellar? Drink now or cellar through 2035

Tasting notes from the winemakers:

This Bordeaux-style blend has a very dark color in the glass. on the nose this wine has aromas of boysenberry, black currant, and cedar on the palate this wine has a great structure with bright acidity, full body, and chewy tannins. Flavors of blackberry, tobacco, and woodsy spice lead to a long finish.

Food pairings!

The Madrona Bay “Jumping Rock” Cabernet Sauvignon is the kind of Washington Cabernet that shines with rich, savory dishes. Its dark-fruited profile—think cassis, blackberry, Bing cherry, and baking spice—along with structured tannins and vibrant acidity make it a natural partner for grilled ribeye, New York strip steak, smoked brisket, or rosemary-crusted lamb. The wine’s depth also complements hearty mushroom dishes, braised short ribs, and aged cheeses such as sharp cheddar, Gouda, or Parmigiano-Reggiano. For a Northwest-inspired pairing, try it alongside cedar-planked beef tenderloin or a wild mushroom and caramelized onion tart. The wine’s balance of fruit, spice, and tannin allows it to elevate both classic steakhouse fare and rustic comfort foods.

From Them to You!

Production: 3.1 Tons per acre, D21 yeast, 100% whole berry fermentation, 20 days on skins, 50% New oak barriques 50% Neutral oak Barriques, 30 months aged on lees, 50 cases produced

Vineyards

Heart of the Hill

Situated in the very middle of the AVA, Heart of the Hill has quickly developed a reputation as a power player on Red Mountain. Winemakers turn to Heart of the Hill for deep, brooding, and assertive wines. Cabernet is king, but smaller plantings of top-notch Carmenère, Mourvèdre, Malbec, and Petite Sirah have proven popular with boutique producers as well. -Kiona Vineyards

Two Blondes

The 30 acre vineyard was planted in 2000 and is located in the Yakima Valley AVA. It is planted with Cabernet Sauvignon, Merlot, Cabernet Franc, and Malbec. The vineyard manager is Chris Hoon. The soils are a complex mix of Harwood – Burke – Wiehl series. They are silty loams formed in a silty loess eolian mantle over a lime-silica-cemented durpan. The vines are trained on bi-lateral cordons and the rows are mostly spaced at 5X8 and run due north and south. The angle block is planted differently, however, 6X3 spacing and 32 degrees NE by SW. Each vine supports 8 positions with approximately 16-18 clusters per vine.

Madrona Bay Syrah 

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

Varietal 100% Syrah

Location Walla Walla

Drink Now or Cellar? Drink now or cellar through 2034

Tasting notes from the winemakers:

On the nose, Intense blackberry, sandalwood, plum, and violets. On the palate, salted black plum, olives, fresh basil, smoked meat and dried oregano. Bright acidity carries this beauty into a long finish.

Food pairings!

The Madrona Bay Syrah is a natural companion to bold, savory dishes. Its dark fruit, spice, and peppery character pair beautifully with grilled lamb chops, smoked brisket, beef short ribs, and rosemary-rubbed pork tenderloin. The wine’s savory side also makes it exceptional with dishes featuring mushrooms, olives, and herbs, such as wild mushroom risotto or braised lamb shanks. For cheese pairings, look to aged Gouda, Manchego, or smoked cheddar. If you’re serving it at a gathering, Syrah’s classic combination of black fruit, pepper, and smoky notes makes it a standout alongside barbecue and wood-fired foods. Washington Syrahs are often prized for balancing rich fruit with savory complexity, making them particularly versatile at the table.

From Them to You!

Production: 3.0 Tons per acre, Syrah yeast, 50% whole cluster fermentation, 18 days on skins, 100% Neutral oak Barriques, 30 months aged on lees, 45 cases produced

Vineyard

The Ancient Stones Vineyard

The vineyard, like most others in the district is strewn with volcanic stones that have been shaped by millions of years of riverine action in an ancient riverbed that has now dried up. The soil in between the stones is a mixture of sand and silt. The impact of the basalt stones has turned the soil dark. The combination of the well draining soils and stones that go down as much as 60 feet create a truly unique environment for grape growing and produce wines that are distinctive and obvious in their “rocks” character.