Columbia Valley, Washington

Pamplin Family Winery was founded to pursue a singular goal – to craft the very best Bordeaux varietal red wines from the top vineyards in the State of Washington. The vision for this winery is a collaborative effort of Bob Pamplin and his son-in-law Art North, who both share a passion for great wine. We are, first and foremost, wine enthusiasts. As a result, we approach winemaking from a consumer perspective – handcrafting wines for true wine fans, not from a business-directed approach with specified annual production goals. The vineyards we source from are fundamental to the success of Pamplin Family Winery. We have the pleasure of working with growers who lead the industry in quality. Most of our fruit is purchased on a per acre basis which allows us to strategize on winemaking decisions for the upcoming harvest in June, rather than when the fruit arrives at the winery in September. Crop level adjustments, leaf removal strategies and select cluster removal at specific times are essential tasks in the process to ensure that we are addressing quality concerns in the vineyard, rather than at the winery. We aim for a collaborative relationship with our growers, sharing strategies and barrel samples, with the goal of always pushing to raise the quality level of the fruit in terms of the style and character we want for our wines. It all starts with well-developed, small berry fruit. Once it arrives at the winery, it is cluster sorted, destemmed and then sorted again – berry by berry to remove any raisins, stems and green berries. This can be a very laborious process (around 1/2 – 1 ton per hour) depending on the condition of the fruit. After a prescribed cold soak, the fruit undergoes native fermentation and is pressed off when the structure of the wine is in proportion to the fruit intensity. The wine finishes its primary fermentation in tank and is then put to barrel where it completes spontaneous malolactic fermentation. An exhaustive number of decisions have to be made during the course of each fermentation, which ultimately determine the personality and character of the wine. We strive to use intuition, rather than a set recipe, as our guide. Each fermentation is unique and specific for the given vintage, vineyard and variety. We use 100% French oak and average approximately 30% new wood for each vintage – slightly more for Cabernet Sauvignon and slightly less for Merlot, and minimal new wood for Malbec and Petit Verdot. This is a deliberate and methodical approach that helps define the style of the winery. We believe that overt use of oak detracts from the overall quality of a wine. We want the high-quality fruit that we source to be the highlight. The choice of cooperage, as well as the use of new barrels, single-use barrels and neutral barrels, are extremely critical decisions, trumped only by vineyard picking decisions and when to drain/press. Our barrel program is evolving. It’s a challenge to experiment with new coopers when we have such small lots (8 barrels at most, with 4 barrels on average) and use relatively low percentages of new wood each year. Every vintage reveals new choices and options that we try to capitalize on in the upcoming vintage.
Red I.Q., Columbia Valley
91 points, Best Buy - Wine Enthusiast

"Aromas of herb, berry, cherry and toasty spices give way to clearly high-quality fruit that has seen a lot of love and care. It's a big time winner at this price."

A blend from some of the best quality vineyards in the area: Canoe Ridge Estate, Champoux, Seven Hills, Tapteil and Wallula. Appellations include Horse Heaven Hills, Red Mountain, and Walla Walla. The wine spends 21 months in a mix of new, single use and neutral French oak barrels. From winemaker Robert Henry - 509 cases made.
pamplin-jrgJ|R|G Red Blend
Due to the high quality of all our vineyard sources, we also produce a small quantity of a declassified bottling each year under the J|R|G label, which is a tribute to Bob Pamplin’s three grandsons – Justin, Robert and Grant. This blend is typically a more broad-based Bordeaux blend, incorporating Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. The fruit 74% sourced from Horse Heaven Hills vineyards, with an additional 15% from Red Mountain and 8% from Walla Walla. Twenty-two months in oak, 36% new. Winemaker is Robert Henry.
2010 PFW TTB BackCabernet Sauvignon
Sourced from vineyards in the Rattlesnake Hills (49%) Horse Heaven (48%) and Walla Walla (3%) appellations. Contains 3% Petit Verdot. 21 months in oak, 33% new and 67% neutral French oak barrels. 149 cases produced. Winemaker Robert Henry,