Skagit Food Co-op blog:

CV, the wine guy

Wines Handpicked, Handsorted, and Handmade from Hightower Cellars

“Get the best grapes and don’t screw them up.” It seems like a simple wine making philosophy, but like most things, is easier said than done. It’s this philosophy that led Tim & Kelly Hightower to Red Mountain, the source of some of the best grapes, and wine, in Washington. In addition to great grapes, the Hightowers believe dogs are an integral part of the winemaking operation, like Murray, the eponymous yellow lab of many of their wines. The Hightowers believe a dog’s playful energy, eagerness, and spirit inspire us all to love work and enjoy life (and delicious wine).

Murray Syrah
Producer: Hightower Cellars
Varietal: 95% Syrah, 5% Viognier (co-fermented with the Syrah)
Region: Red Mountain, Washington
Price: $19.99

The Murray Syrah is made solely from estate-grown fruit, on a section of the winery affectionately known as the Mother Block. Tim Hightower’s mother moved to Red Mountain shortly after Tim and Kelly, and planted a couple acres of her own. Her grapes give this Syrah its dark ruby and purple color. Enchanting aromas of ripe berries, white pepper, and wild game all mingle together and linger on the tongue with a lush, silky finish. Pair with bold flavors, namely meats.

2012 Murray Cuvée
Producer: Hightower Cellars
Varietal: 45% Merlot, 40% Cabernet Sauvignon, 5% Petit Verdot, 5% Malbec
Region: Red Mountain, Washington
Price: $14.99

If the adorable yellow lab on the label doesn’t coax you into buying a bottle of the Murray Cuvée, the flavor will. Named after the dog on the front, this red blend is growing in popularity. It’s an excellent value and epitomizes the the rich, ripe reputation of Washington reds. With cedar and dark fruits and complexity, the Murray Cuvée is smooth on the tongue, best paired with rich meats like beef or venison.

By: CV, The Wine Guy

CV, The Wine GuyCV is our resident wine guy and our newest cheese specialist. And he’s here to give you generous, succinct, friendly advice on wines (and cheese). CV is quick to say that he’s not a wine “expert” — he’s not the person to go to for fancy terminology — but he does know wine, and approaches it with robust energy and a desire to match wine with people, food, and experiences.