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At Fielding Hills Winery we believe a glass of wine takes you on a journey. With one sip, the unique story of its land and its people unfold.

Combining a long rich history in agriculture with an equally enduring passion for the winemaking process, owner/founding winemaker Mike Wade and winemaker Tyler Armour produce limited quantities of hand-crafted, premium red, white and rosé wines

Chenin Blanc

This bright green-yellow wine is a bouquet of citrus and ripe passion fruit with a lingering notes of lemon crème brûlée. A Fielding Hills classic. Our 2020 Chenin Blanc was sourced from one of the oldest plantings in Washington State, Willard Vineyard, dating back to the late-1970's.  These old vines are grown at 1200 feet above sea level, on the hillside just North of Prosser, WA.  The vineyard is grown in well drained loamy fine sand that sits on weathered basalt bedrock.

Tasting notes

Bright yellow-green in color, with aromas of citrus blossom, vanilla bean, lime zest, and fresh pear.  A creamy mid-palate is balanced with bright acidity with flavors of green apple, Meyer lemon, and fresh ginger that finishes with a subtle minerality.

Production notes

The Chenin Blanc was hand harvested and gently whole cluster pressed. The juice was cold settled overnight, racked off of heavy lees, and inoculated the following morning with NT-116 yeast. Fermented and aged in 85% stainless steel, 15% neutral French oak, at a constant 55F to help retain the fresh fruit flavors and aromas. After fermentation was complete, the wine was racked clean off of solids (no lees stirring), and minimal sulfur was added. The Chenin Blanc was lightly bentonite fined and sterile filtered prior to bottling.

Chardonnay

The wine is aged for 1 year in combination of Oak barrels (60% French oak, 10% mixed European oak blend) and 7hL Concrete egg, this wine is deeply textured and full-bodied. 

Tasting notes

Bright pale yellow.  Aromas of toasted brioche, lemon zest, acacia, lees, and subtle tropical notes.  The pallet is deeply textured combining lemon custard, ripe peach, and candied pineapple that shows concentration well into the finish.

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2017 "Tribute" Red Blend

The 2017 Tribute – Red Wine is a near 50/50 blend of Cabernet Sauvignon and Syrah.  The Syrah gives the wine it's dark ripe fruit aromas and flavors, while the Cabernet Sauvignon provides well-balanced structure and richness.

93 pts James Suckling

92 pts Washington Wine Blog

91 pts Wine Enthusiast 

Tasting notes

Mesquite and dark earth aromas lead to notes of vanilla and pepper with a round finish

Production notes

Pick decisions are based equally on grape juice chemistry (Brix/pH/TA), as well as flavor and physical maturity of the grapes. Harvested early in the morning, the hand-picked grapes are promptly delivered to the winery for immediate processing. Whole-cluster sorted to remove any material other than grapes (MOG), before being destemmed and lightly crushed into 1-ton fermenters. The must is allowed to rest for 24 hours before inoculation with a selected yeast strain. The must is gently punched-down twice daily to ensure proper phenolic extraction. When fermentation is nearly complete the free-run wine is pumped directly into French and American oak barrels (225L). 68% French, 32% American; 77% new oak, 23% once-filled barrels. Barrel aged 22 months, followed by another year in bottle before release.

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2017 Cabernet Sauvignon

We have been producing a Wahluke Slope Cabernet Sauvignon since our inaugural vintage in 2000.  The sweltering days, balanced with the reprieve of cool nights on the Wahluke Slope produced some of the smallest most concentrated Cabernet Sauvignon berries, with unparalleled structure and richness.

 

91 pts Washington Wine Blog

91 pts Wine Enthusiast

Tasting notes

Begins with subtle floral aromas followed by delicate mid palette of mixed berries and plum. 

Production notes

Pick decisions are based equally on grape juice chemistry (Brix/pH/TA), as well as flavor and physical maturity of the grapes. Harvested early in the morning, the hand-picked grapes are promptly delivered to the winery for immediate processing. Whole-cluster sorted to remove any material other than grapes (MOG), before being destemmed and lightly crushed into 1-ton fermenters. The must is allowed to rest for 24 hours before inoculation with a selected yeast strain. The must is gently punched-down twice daily to ensure proper phenolic extraction. When fermentation is nearly complete the free-run wine is pumped directly into French and American oak barrels (225L), and French oak puncheons (500L). 78% French, 22% American; 79% new oak, 21% once-filled barrels. Barrel aged 22 months, followed by another year in bottle before release.

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2017 Syrah

The growing conditions on the Wahluke Slope produce a Syrah that is spicy, yet rich and complex with dark fruit flavors and aromas, an excellent expression of varietal character.

90 pts Washington Wine Blog

90 pts Wine Enthusiast

Tasting notes

Aromas of dark chocolate lead to an earthy palette of dark fruit and pepper. 

Production notes

Pick decisions are based equally on grape juice chemistry (Brix/pH/TA), as well as flavor and physical maturity of the grapes. Harvested early in the morning, the hand-picked grapes are promptly delivered to the winery for immediate processing. Whole-cluster sorted to remove any material other than grapes (MOG), before being destemmed and lightly crushed into 1-ton fermenters.  Approximately 15% of the Syrah was fermented whole-cluster, adding complexity to the wine.  The must is allowed to rest for 24 hours before inoculation with a selected yeast strain. The must is gently punched-down twice daily to ensure proper phenolic extraction. When fermentation is nearly complete the free-run wine is pumped directly into French and American oak barrels (225L), and French oak puncheons (500L). 85% French, 15% American; 57% new oak, 43% once-filled barrels. Barrel aged 22 months, followed by another year in bottle before release.

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2018 Cab Franc

The soil profile on the Wahluke Slope is a thin layer of loamy fine sand on top of a deep layer of gravelly glacial outwash. The resulting wines are deeply concentrated and complex.  The 2018 Cabernet Franc shows this concentration and complexity well into the finish.

Tasting notes

Bright macerated strawberry, tobacco, firm tannins, cocoa

Production notes

Pick decisions are based equally on grape juice chemistry (Brix/pH/TA), as well as flavor and physical maturity of the grapes. Harvested early in the morning, the hand-picked grapes are promptly delivered to the winery for immediate processing. Whole-cluster sorted to remove any material other than grapes (MOG), before being destemmed and lightly crushed into 1-ton fermenters. The must is allowed to rest for 24 hours before inoculation with a selected yeast strain. The must is gently punched-down twice daily to ensure proper phenolic extraction. When fermentation is nearly complete the free-run wine is pumped directly into a combination of French and American oak barrels (225L).  Barrel aged 22 months, followed by another year in bottle before release.

Our Cabernet Franc block (planted in 2000) is located on the Northwest corner of our Estate Riverbend Vineyard. 

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2018 Malbec

This is the fifth vintage of our Estate Riverbend Vineyard Malbec.  As the Malbec vines have matured over the years the resulting grapes, and wines, have become darker and inkier in both color and flavor.  The 2018 vintage is an exquisite example of true Malbec varietal character.

Tasting notes

Bright plum with notes of black licorice, cocoa dust

Production notes

Pick decisions are based equally on grape juice chemistry (Brix/pH/TA), as well as flavor and physical maturity of the grapes. Harvested early in the morning, the hand-picked grapes are promptly delivered to the winery for immediate processing. Whole-cluster sorted to remove any material other than grapes (MOG), before being destemmed and lightly crushed into 1-ton fermenters. The must is allowed to rest for 24 hours before inoculation with a selected yeast strain. The must is gently punched-down twice daily to ensure proper phenolic extraction. When fermentation is nearly complete the free-run wine is pumped directly into a combination of French and American oak barrels (225L).  Barrel aged 22 months, followed by another year in bottle before release.