2015 SEMILLON BOUSHEY VINEYARD TAURO BLOCK
The opportunity to work with any of Dick Boushey’s fruit is a dream come true. The Boushey Vineyard name in Washington is synonymous with quality and expressiveness. Dick himself is a wonderful man and a terrifically dedicated grower, and it is a real thrill to be working with his Semillon. He has two blocks of Semillon, and we have chosen the Tauro Block (planted in 2008), which has more northern exposure and therefore ripens later and retains loads of beautiful natural acidity.
Our stylistic goal bends more towards a Hunter Valley (Australia) Semillon than a Bordeaux version. What that means is limey acidity, and (hopefully) the ability to age in profound directions. To achieve our style, we harvested the grapes nice and early, on September 1, which kept acids fresh and bright and alcohols low (13.3%) despite the warmer year (it also helps that Dick’s vineyard is in the cooler part of the Yakima Valley). We then cold soaked the grapes on their skins for 48 hours to help build texture and mouthfeel. We used three neutral French barrels, and then just a little bit of stainless steel for the extra juice that wouldn’t fit in those barrels. After seven months in barrel (with weekly battonage and partial malolactic conversion), this went into bottle.
One of the things I love most about our Semillon is how it pairs with the summer cuisine of the Pacific Northwest. Pan-seared spot prawns, Dungeness crab cakes, sockeye salmon shioyaki-style; the list goes on. Crack a chilled bottle of this with northwest seafood for some serious northwest nirvana. It kicks off with a layered-fruit nose: citrus (lime), tree (pear), and more exotic notes like date and fig. Subtleties of hay and crème fraiche complete an inviting nose. That extra skin contact works wonders on the palate, offering just-right textural heft, a pleasing sense of plumpness, especially in the mid-palate. The lovely finish lingers with notes of chamomile.
Tech Sheet for the 2015-Semillon