Tasting Notes

Surprised to find a Sangiovese from Columbia Valley? We were too (not many are made in Washington), and even more surprised at the quality. The flavors of faded rose petals, strawberries, and sweet cherries layer together with a distinctive structured chalkiness. Winemaker Bruno Corneaux crafts Sangiovese at the behest of the winery owner Bob Whitelatch (Chianti being a house favorite), and they blend the wine together. The result is a fresh, fruit-forward styled red with Washington character. Drink now.

Winery Story

Food and wine experts say asparagus and wine don't mix, but don't tell that to Bob and Christa Whitelatch. Since 1983 and their retirement from active Naval duty, the Whitelatchs have brought 330 acres of wine grapes, apples, and, yes, asparagus to life. Their farm, originally homesteaded by Christa's parents, Audrienne and Russell Claar, is located adjacent to the Columbia River; here, bodies of water provide beneficial microclimates, tempering the temperature fluctuations. Their estate vineyard, about 80 acres of grapes, is strategically south-facing, closest to the river.

Claar Cellars also benefits from their vineyard's proximity to the winery building. Bruno Corneaux, Claar Cellars' winemaker, can "blend in the vineyard, which is what winemakers like to do," says Christa Claar Whitelatch. This means that each row can be picked and crushed within minutes, not hours, of optimal ripeness. With this high level of control, Corneaux can time the harvest for best selection-and the result can be tasted in the glass.