2014 Stolen Horse

Stolen Horse

Winemaker Notes

A first for Stolen Horse is the co-fermenting of 4% Viognier – a traditional practice from Côte-Rôtie, in the Northern Rhone Valley of France. Our picking dates were early, to maintain natural balance. From Loess Vineyard in the Walla Walla Valley on September 13th, to Echo Ridge Vineyard in the Columbia Valley on September 26th. The wines were destemmed and lightly crushed and fermented in multiple lots ranging from five ton closed top tanks, to one ton open top bins. The resulting wines were put to barrel and aged for 16 months in French oak, without racking, until bottling. Tasting this wine, I am superbly excited about the implementation of Viognier as it seems to bring such depth and mid-palate roundness. Aromatically exploding with red raspberry, freshly picked cherries and blueberries – all balanced by anise, tobacco and a really enjoyable black tea aroma. The mouthfeel is lush and balanced with just ripe, not overripe fruit. Sticking true to the Doubleback style, this is a very elegant, complex wine with a very lengthy finish. A bit tight at first but opens up nicely with lovely structure – a true sign of the ability to age over the next 7-10 years. Hands down my favorite Stolen Horse we have produced.

Columbia Valley
Vineyard Sources
Echo Ridge
Blend Profile
96% Syrah
4% Viognier (co-fermented)
Barrel/Aging Program
45% new, 55% once filled French oak, 16 months.
Bottling Date: January 2016
Release Date: September 2016
Alcohol: 14.1%
Cases Produced: 404

"Sometimes the greatest adventure begins when you return home."

Drew Bledsoe, PROPRIETOR