This Brut was made in the traditional Méthode Champenoise style.
A sweet liquid dosage was added to the bottle just before corking to balance the delicate, natural high fruit acids and to provide viscosity, giving this Brut its unique style.
14 Hands is inspired by the unbridled spirit of the wild horses that once freely roamed eastern Washington and the Columbia River Valley. Measuring a modest fourteen hands in height – a “hand” equivalent to the width of one’s palm – these tenacious horses would travel down from the hills every day to drink from the mighty Columbia River and graze along the riverbank 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 their vines. Loamy sand and gravel soils require a strong and determined grapevine, and their acclaimed vineyards revel in Washington’s world-class terroir. With the fruit from the hardy vines, their Prosser winery handcrafts big, fruit-forward reds and crisp, juicy whites that pay tribute to the legend of the region. Like the untamed horses, they honor with their name, their wild and wonderful wines pack a lot of character into each bottle.
A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!
Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.
Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.