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Tasting Notes Current notes on wines available for purchase.
	Claire Red What greater love than for a father to name a wine after his daughter, Claire. She wanted something less heavy, smoother. So I blended 70% Semillon to 30% Tramp Harbor Red. It is red, a bit lighter, and it fulfils the smoother character and becomes a special wine. Serve as an aperitif wine, or with poultry and enjoy the nice raspberry hints.
	2005 Cabernet Sauvignon, Washington State Classic Vashon Winery Cabernet Sauvignon with lots of fruit aromas and deep penetrating Bordeaux character. Good acidity and sufficient tannins ensure a long life but also making it very drinkable right now. Serve with pretty rich flavored dishes to help tame some of the acidity.
	2006 Cabernet Franc Classic Cabernet Franc character: lighter than Cabernet Sauvignon and Merlot with more of a floral and tea leaf character than rich fruit. Dry yet smooth. Serve with pork, roast chicken, sausage and grilled vegetables.
	2006 Merlot A classic, combining fruitiness with earthiness. It has good acidity but with nice ripe flavors. Serve this with turkey, or sausage, or lamb shanks.
	2003 Reserve Red This a balanced and equal blend of three grapes: Cabernet Sauvignon, Merlot and Cabernet Franc. Each grape contributes to the wine’s completeness. The Cab Sauv gives it structure and acidity, the Merlot, fatness, and the Cab Franc a bit of flower and fruitiness at the back of the palate. It has a wonderful nose, a bouquet of aromas from all three grapes. Serve this with more elegant cuts of meat and nutty, sharp cheeses.
	Tramp Harbor Red, Columbia Valley A terrific blend of grapes and vintages. Each batch includes a barrel from the previous batch for continuity. Great for drinking now. Serve this with pizza with sausage, mozzarella, pesto and tomatoes, or burgers or any full flavored dish.
	2006 Semillon Great matching acidity with good fruitiness. This is a dry wine but has a wonderful full rich (and smooth) middle palate. Serve this with white fish, tomato-based dishes, or most shellfish.
	Irvine’s Vintage Cider, Vintage Blend This is a blend of European cider apples made from a variety of sources. It is crushed and pressed at the winery using a cheese press, then fermented to dryness, settled, then racked into oak barrel where it sits for a year aging. It is then racked again, sugar and yeast are added, then the cider is put into 500ml bottles and capped with a wired porcelain cap. It is dry and creamy and not too unlike a good champagne (definitely a small c).  Open Sundays also, 2-5pm, during the summer months until September 1.