Our tasting room is open Monday thru Saturday from 12:00 p.m. to 5:30 p.m. or by appointment.
Order Our Wine
Please click on the Buy Now button below to order and ship to the following states:
• New Hampshire
• New Mexico
• North Dakota
• Washington D.C.
• West Virginia
Shipping to Arizona, California, Kansas, Minnesota, or Washington?
Give us a call at the winery!
Basalt is excited to announce the following awards and reviews:
2011 Bacchus Vineyard Syrah- Gold
2012 Rim Rock Red, "Outstanding"
- Great Northwest Wine
2012 Syrah- 92 pts
2010 Cabernet Sauvignon-Double Gold
2009 Merlot- Gold
2009 Malbec & 2008 Cabernet Sauvignon- Double Gold
Double Gold Medal-96 pts
Gold Medal Savor NW Wine Awards
90 points Wine Enthusiast
2008 Cabernet Sauvignon
"Double Gold" & "Best of Class" at the 2013 Grand Harvest Awards in Sonoma County, CA.
"After a mild winter filled with enjoying great wine and food with great friends it is now time to begin the spring chores of bottling and preparing the vineyard for the next great vintage.
A brief recap of Winter activities at Basalt would include bottling our 2012 Ruby Port style Desert Wine. The wine is a blend of Syrah and Petite Verdot, both from Spofford Station Vineyard in Walla Walla, aged for 30 months in oak.
Basalt continues to garner great accolades and awards for our wine in the press and at domestic and international competitions. Our Syrah has lined up multiple gold medal vintages and 92 points in Wine Enthusiast Magazine. The 2010, 2011 and 2012 are very limited so get them while you can.
The warm temps of Spring have resulted in early bud break in the vineyards by about a week to 10 days. This can be good if we are spared a hard frost and the vines get a head start on the task of producing perfectly ripened grapes before the cold weather of late fall.
On a different note, are you familiar with a little sediment in wine? As wines age, small molecules of tannins, proteins and pigments tend to form larger molecules and colloids which eventually will settle out.
Tartaric acid combines with potassium to form crystals that will also settle out. These are natural phenomena that can be prevented or diminished through aggressive filtering, cold stabilization and additives. At Basalt, we believe less intervention helps to preserve the true character of the wine and allow the wine to age gracefully and perhaps improve with good cellaring. To remove sediment prior to filling your glass simply decant, let rest for a few minutes and serve. You may also consider an aerator with a screen designed for this purpose.
Here’s to the next great vintage!
Rick Wasem ~ Winemaker