Washington: Sage Rat
Based in the Yakima Valley “Sage Rat” was founded in 202 by winemaker Dusty Jenkins, also the current Winemaker for Gilbert Cellars. Dusty has chosen to work mostly with Italian grape varieties, with some Cabernet Franc and Syrah, all which grow very well in the Yakima Valley. Sourcing from sustainable and organic vineyards. Often bottles unfined and filtered to let the wines show off the terrior.
Humble Vine
Wednesday, March 19th
2-8 PM
Wine Tasting: $25
Sage Rat, "Ratto Bianco" Yakima Valley $26
Lemon-lime zest right off the bat, popping amongst aromas of granny smith apple, juicy nectarine, green pear, orange blossom, and lemongrass. Bright, mouth-watering flavors of candied lime, ripe apricot, crisp apple, and jasmine. A blend of 50% Riesling, 25% Pinot Grigio and 25% Orange Muscat, fermented together in stainless steel, aged on the lees for four months and bottled unfined and unfiltered.
Sage Rat, “Scrublands” Yakima Valley $26
A Washington Super Tuscan! Grown in Yakima, but utilizing the Sangiovese grape native to Tuscany with half of the wine being Cabernet Franc, not native to Tuscany. Deep ruby color. The nose is raspberry, blackberry and a hint of vanilla. Palate of raspberry, smoke, blackberry and a hint of cedar. The palette is dry, heavy tannins, and medium body. 50/50 split Cabernet Franc & Sangiovese aged 14 months in neutral French oak.
Sage Rat, “Ditch Rider” Yakima Valley $30
Aromas of wild strawberry, brambles, mineral, and underbrush, and a whiff of chocolate! On the palate we find plum, dried straw, tart blackberries, blueberry, and black cherry stones. Well balanced. 60% Syrah, 40% Cabernet Franc Aged 11 months in neutral French oak.
Sage Rat, Barbera Yakima Valley $30
I really love this Yakima Barbera. The 2020 Barbera is an absolute delight. It is surprisingly reminiscent of its ancestral roots in the foothills of Piedmont, Italy. Full-bodied with juicy acidity and soft dusty tannins. Leading with blend of red fruit and spice, blackberry and black cherry laced with mint. Fermented whole cluster with native yeast and aged for 14 months in neutral French barrels. 100% Barbera Unfined, unfiltered.
