14 Hands Hot to Trot Red Blend 2012
Other Red Blends from Washington
Flavors of ripe red fruit, supported by a frame of refined tannins, give way to subtle notes of baking spice on a persistent finish.
Wine Spectator - "Fresh and open-textured, with prominent flavors of juicy plum and red berry, shaded with tea leaf notes as the finish lingers against lightly gritty tannins. Merlot, Syrah, Cabernet Sauvignon and others. Drink now through 2017."
14 Hands Winery
The inspiration for 14 Hands wines recalls a time when wild mustangs once freely roamed the hills of eastern Washington State. These small horses, measuring a scant 14 hands high - a “hand” being equivalent to a man’s palm width and how horses were measured then - would travel down from the hills every day to drink from the mighty Columbia River and graze upon the luscious waist high grasses along the riverbank, and then retreat back up into the hills to cool off at night. Strong and tenacious, these little horses became known for their endurance and were revered around the world.
This unique and beautiful landscape that gave these unbridled horses their spirit and tenacity now feeds our vines. With loamy-sand and gravel soils, these hills require a strong and determined grapevine, and our 14 Hands vines revel in this unique and world class terroir. With the fruit from these tenacious vines, 14 Hands wines are handcrafted into big, bold, juicy fruit forward reds and crisp, fruit forward white wines that are laced with the unbridled spirit and legend of the region.
14 Hands celebrates the spirit of these wild horses, and the rich and unique history of Washington wines not only in our wines, but also in the vibrant colors and images on our popular varietal labels and our new Hot to Trot red and white blend wines. Whether you enjoy 14 Hands by the glass in your favorite restaurant, or share a bottle with family or friends, our wines are the quintessential Washington wine experience – fruit-forward, easily enjoyable with any meal or on any occasion, and delivering a superb value for the price. Bringing this bottle of wine to the party is more than bringing just a wine – it’s a delicious wine with a unique story that’s sure to spark up a memorable conversation. View all 14 Hands Wines
About Other Washington
A few other appellations in Washington include:
Puget Sound, which grows some lesser-known grapes like Muller-Thurgau and Madeleine Angevine, is less known for quality wines and better liked for being a tourist attraction.
Red Mountainsub-appellation runs along the eastern part of Yakima Valley. It's best for red varietals and is constantly growing in quality and popularity.
About WashingtonRelated Links:Now the number two producer in the United States, Washington State has also grown in quality.
So how does a state known for rain and coffee produce high quality wines? They plant their grapes on the east side of the Cascade mountains, away from that ever-present rain cloud that sits along the coast. Perhaps wine grapes do well since the sandy loam soils east of the Cascade range give way to an almost desert-like land, saved from drought only by the helpful rivers that run through the area – and the good irrigation systems.
Thinking that the state would do best with typical northern growing grapes like Riesling and Gewurtztraminer, turns out the apple state is well-suited for reds, namely Merlot, Cabernet Sauvignon and, more recently, Syrah. Of course, whites have not been forgotten - Washington State Rieslings range from bone-dry to sweet, are well-structured and high quality, and Chardonnay dominates most of the other white plantings, making a range of wines. But the reds of the region, Merlot in particular, have made Washington State a quality force to be reckoned with.
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Alcohol By Volume Guide
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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