Club 2901

Wine Club Release

May 2020

VIDEO: Winemaker Dirk Brink comments on your club wines.

News from the Cellar

As we experience difficult and uncertain times, we think of those who have been affected by the Coronavirus and we keep everybody in our prayers. We still have a lot to be thankful for!

The green rolling hills of the majestic Blue Mountains are covered with precious winter wheat, a beautiful and exciting site during early spring. To live in the breadbasket of Washington State and experience farming day to day is an amazing feeling and a positive sign of hope and prosperity. The agricultural sector plays such an important role in our survival and the Washington Wine Industry is also a huge contributor to our State’s economy. Growing grapes and producing wine is close to our hearts and especially during these times we see it as a true gift from above!

In the vineyard, Ryan and the crew have completed all pruning duties, diligently shaping and preparing all trellising systems for yet another vintage, maintaining shape, vine growth and structure. I look forward to see how all of our distinctive blocks will shape up during the spring and summer. Constant evaluation of the vineyard, along with closely following specific weather patterns, are crucial for my winemaking decisions and ultimately my style, knowing what kind of fruit I’m actually working with at all times. It prepares and paves the “uncertain” road for every vintage!

In the cellar, our wines are maturing in barrel, and blending trials are off and running. This is an exciting time where our best wines are being selected, and getting a sneak preview of what these wines will become is always a promising and satisfying feeling. Sensory analysis of fruit and oak integration of each specific block are so crucial, to maintain freshness and intensity in our wines.

My biggest focus still remains to keep varietal characteristics, while also creating a wine that’s distinct and real, with depth and personality. One of the wines I’m excited about is our 2019 Double River Whole Cluster Syrah from Block 8. The character and expressiveness of this young wine is showing really well at this early stage, and I look forward to see how it will develop in barrel over the next few months. The stem inclusion in this wine provides it with life, substance and structure, making it a true stand-out in the barrel room.

In your May shipment you will receive two very special wines, a very intriguing Walla Walla Cabernet Franc that represents both new and old world qualities, and one of my favorite wines from the 2016 vintage. The next wine is our 2016 Walla Walla Valley Inspired - vivid and bright, yet intense and layered, delivering yet again a balanced “Right-bank style” from our own “Chateau!”

The versatility of the Cabernet Franc makes it suitable with your favorite lamb burger and the expressiveness of the Inspired will even be more evident with a delicious duck breast with plum and red wine sauce. We thank you for your continued support and we look forward to crafting and creating exclusive offerings for you. We are thrilled to have you be part of our “family” and we look forward to seeing you throughout the year.

All the best,




This is our first Inspired blend crafted from the Walla Walla AVA. The most elegant and complex barrels from our Merlot and Cabernet Franc lots were blended for our beloved “right-bank Bordeaux.” Picking at optimum ripeness, but manageable sugar levels helped us retain essential fruit qualities and varietal character during the fermentation process. Gentle methods of extracting were crucial to maintain tannin balance while preserving freshness and color during this time. These one-of-a-kind lots were gently pressed towards the end of primary fermentation and were transferred to new and second fill French oak barrels. Our Merlot in this blend aged in mostly medium toasted barrels, and helped us achieve proper fruit and oak integration. The pre-selected Cabernet Franc matured in medium-long and medium-plus toasted barrels, lifting the intensity of the fruit but also creating a beautiful accent behind the wine. After 20 months of aging, the most expressive barrels were chosen for the final blend.

The prominent nose will reveal a fusion of blue fruit and jammy aromas,with noticeable hints of ripe plum, blueberries and blackberry. An alluring fragrance with floral notes of lavender and rose petal will fill your glass after a little aeration. Warm, soft tones of oak, cigar box and tobacco marry elegantly with the fruit -driven nuances of the expressive bouquet.

The round and pleasant mouthfeel consists of fleshy red fruit, coating the mid-palate. The supple sensation with layers of berry fruit will linger until the finish, with balanced tannins framing the structure of the palate. The acidity is modest, but sufficient enough to complement and lift the vibrant fruit. This Inspired can definitely stand alone, but will show even more intensity and depth when paired with grilled lamb kabobs, farm raised pork shoulder roast with root vegetables or a braised duck breast with plum sauce and mushroom risotto.


57% Merlot
43% Cabernet Franc


Walla Walla Valley


Double River Vineyard
Les Collines Vineyard


283 cases
Print Tasting Notes


Cabernet Franc

Crafted from the best blocks of Cabernet Franc in the Walla Walla Valley,this wine is a beautiful marriage of two unique vineyards. The higher elevation site of Les Collines delivered dark, structured fruit,where our Double River Estate Vineyard brought bright, vivid andelegant nuances to this Walla Walla cuvée.

Hand-harvested fruit from Double River was crushed, destemmed and fermented on the skins in small 1.5 ton fermenters for an extended amount of time to enhance color and complexity. Les Collines fruit was destemmed and lightly crushed, and whole berries fermented on the skins to ensure proper tannin management during the extraction period. These wines aged in the best suitable French and American oak barrels for 20 months. Only the most elegant and expressive barrels were chosen for the final blend.

The initial aromas of warm oak and butterscotch will elegantly transform to fruitful hints of dark plum, red brambly fruit and rhubarb. Striking notes of black currant, licorice and cedar will be more noticeable with time. Dried thyme and oregano bring a beautiful herbal dimension to the bouquet, with slight nuances of cured meats and spices in the background. Soft, velvety layers of red fruits will take stage in the mid-palate, with ample tannin and fair acidity creating the equilibrium in the mouthfeel. The lingering finish is supported by the alcohol content, delivering structure and complexity in this Cabernet Franc, considering that it normally represents a medium bodied wine throughout the world.

The balance in this wine makes it very versatile and suitable with food pairings. Pork belly tacos, quiche, lamb burgers or meatballs will be a favorite alongside this exclusive offering.


100% Cabernet Franc


Walla Walla Valley


Double River Vineyard
Les Collines Vineyard


287 cases
Print Tasting Notes


Wine Pairing Recipes

Duck Breast with Plum and Red Wine Sauce

Pairing: 2016 Inspired
Serves: 4
Total Time: 35 Minutes
4 medium skinless duck breasts
1 tablespoon of olive oil
100 ml red wine
1 shallot
4 plums, pitted and sliced
1 teaspoon brown sugar
200 ml chicken broth
1 pinch of ground allspice
1 gram freshly ground pepper
Preheat oven to 400°F

Remove skin from duck breasts with sharp knife

Preheat iron skillet on stove on medium high heat

Add olive oil and cook breasts on each side for 2 minutes over medium-high heat

Transfer to roasting dish and roast for 10 minutes

Adshallots to frying skillet and cook for 2 minutes until softened

‍Add the wine and allow tobubble, add plums, sugar, allspice and chicken broth

Simmer for 10 minutes until thickened

Allow duck breasts to rest for 5 minutes, slice and serve with plum sauce

Serve with lightly cooked vegetables

Rosemary Lamb Burgers

Pairing: 2016 Cabernet Franc
Serves: 4
Total Time: 30 Minutes
1 egg
1 clove garlic, minced
15 ml balsamic vinegar
15 ml Dijon mustard
2 ml each salt, pepper
90 grams of sharp cheddar cheese
60 ml of dry breadcrumbs
15 ml finely chopped rosemary
500 grams of ground lamb
4 burger buns
4 leaves lettuce
4 slices tomato
4 slices red onion
In a bowl, beat egg, garlic, vinegar, mustard, salt and pepper

Stir in cheese, breadcrumbs and rosemary

Mix in lamb, shape into 2 cm thick patties

Grill patties over medium-high heat, turn once

Grill until internal temperature reads 160° F, about 15 minutes

Split and toast buns on grill

Top with lettuce, patty, tomato and onion

Walla Walla

2901 Old Milton Hwy
Walla Walla, WA 99362


15029 Woodinville-Redmond Rd #400
Woodinville, WA 98072
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