Learn about our Gravity Wine Club and sign up here.
All grapes are handpicked and handsorted to ensure that only the best grapes are used. We ferment the fruit in small open-top containers no taller than they are wide to extract greater flavor and color by having more juice in contact with the grape skins. After gently pressing the wine from the skins, the wine ages in small oak barrels for twenty months. During barrel aging we gravity rack the wine off its lees with a siphon.
Currently available wines are below, read about previous vintages in our wine library.
2006 Red Mountain Red Wine
This wine, which is our 4th release of a Red Mountain appellation wine, is 100% from Red Mountain grapes. In 2006 one of our Red Mountain vineyards had a very low yield. Scott Williams of Kiona Winery, very generously offered us a couple of tons from the oldest (and first) planting on Red Mountain. We think the age of the Kiona grapes adds interesting nuances to the wine. Although is has the typical Red Mountain mineralness on the nose and good structure, it has the mellowness and palate of a well aged wine.
The grapes for this wine were handpicked and handsorted to ensure that only the best grapes were used. We fermented the fruit in small open-top containers no taller than they are wide to extract greater flavor and color by having more juice in contact with the grape skins. After gently pressing the wine from the skins the wine aged in small oak barrels for twenty months. During barrel aging we gravity racked the wine off its lees with a siphon. Separate lots were blended and bottled in the spring of 2008. We produced 234 cases
-
78% Cabernet Sauvignon
- 44% E. & E. Shaw Vineyard, Red Mountain
- 34% Kiona Vineyard, 1975 Planting, Red Mountain
-
22% Merlot
- 11% Artz Vineyards
- 11% Red Mountain Vineyards
2005 Cabernet Sauvignon
The 2005 vintage in Washington has proven itself to be one of exceptional quality. This wine is further proof. Our 2005 Cabernet shows cassis, dried cranberries, and black cherries on the nose with a hint of licorice. In the mouth the wine is round and full with dark fruit flavors and chocolate laced with a hint of floral pepper and spice.
The grapes for this wine were handpicked and handsorted to ensure that only the best grapes were used. We fermented the fruit in small open-top containers no taller than they are wide to extract greater flavor and color by having more juice in contact with the grape skins. After gently pressing the wine from the skins the wine aged in small oak barrels for twenty months. During barrel aging we gravity racked the wine off its lees with a siphon. Separate lots were blended and bottled in the spring of 2007. We produced 355 cases.
- 88% Cabernet Sauvignon
- 4% Merlot
- 7% Cabernet Franc
- 61% Red Mountain, 35% Horse Heaven Hills, 4% Pepper Bridge Vineyard
2006 Merlot
Our 2006 Merlot won best of Varietal at the local Tri-Cities Wine Festival. It has all of the characteristics of a great Merlot - lovely bright fruit, medium weight structure, silky tannins and a pleasing finish that leaves one wanting more. A wine with this structure makes an excellent food wine. We hope you enjoy it!
The grapes for this wine were handpicked and handsorted to ensure that only the best grapes were used. We fermented the fruit in small open-top containers no taller than they are wide to extract greater flavor and color by having more juice in contact with the grape skins. After gently pressing the wine from the skins the wine aged in small oak barrels for twenty months. During barrel aging we gravity racked the wine off its lees with a siphon. Separate lots were blended and bottled in the summer of 2008. We produced 296 cases.
- 82% Merlot
- 9% Cabernet Sauvignon
- 9% Cabernet Franc
- 73% Horse Heaven, 27% Red Mountain
2007 Pepper Bridge Vineyard Walla Walla Valley Red Wine
The grapes for this wine were handpicked and handsorted to ensure that only the best grapes were used. We fermented the fruit in small open-top containers no taller than they are wide to extract greater flavor and color by having more juice in contact with the grape skins. After gently pressing the wine from the skins the wine aged in small oak barrels for twenty months. During barrel aging we gravity racked the wine off its lees with a siphon. Separate lots were blended and bottled in the summer of 2009. We produced 199 cases.
- 75% Merlot Pepper Bridge Vineyard
- 25% Cabernet Sauvignon Pepper Bridge Vineyard
2007 Murray Cuvee
Our 2007 Murray Cuvee is a lovely lighter bodied table wine. What is so exciting for Hightower Cellars is this is over half the grapes in this wine are Estate fruit from our vineyard on Red Mountain. Although the Murray Cuvee is a little bit lighter in body than the Hightower Wines, it still has Red Mountain dark fruits and lovely acidity.
The grapes for this wine were handpicked and handsorted to ensure that only the best grapes were used. We fermented the fruit in small open-top containers no taller than they are wide to extract greater flavor and color by having more juice in contact with the grape skins. After gently pressing the wine from the skins the wine aged in small oak barrels for twenty months. During barrel aging we gravity racked the wine off its lees with a siphon. Separate lots were blended and bottled in the spring of 2009. We produced 552 cases.
- 65% Cabernet Sauvignon
- 26% Merlot
- 9% Cabernet Franc
- 70% Red Mountain, 30% Horse Heaven Hills
2007 Murray Syrah
2007 Murray Syrah is our first Hightower crafted Syrah and our first estate bottled wine. The grapes were harvested from the Mother Block (Tim's mom's vineyard) in late September 2007. The Syrah's nose has this beautiful dark red raspberry with a classic leather tinge. The spice on the nose seems to a subtle cinnamon like spice. On the finish there is bitter sweet chocolate.
The grapes for this wine were handpicked and handsorted to ensure that only the best grapes were used. We fermented the fruit in small open-top containers no taller than they are wide to extract greater flavor and color by having more juice in contact with the grape skins. After gently pressing the wine from the skins the wine aged in small oak barrels for twenty months. During barrel aging we gravity racked the wine off its lees with a siphon. Separate lots were blended and bottled in late winter of 2009. We produced 249 cases.
- 95% Syrah
- 5% Viognier
- 100% Red Mountain