Clay pigeon wines
Clay Pigeon focuses on traditional, food friendly wines that are given time to evolve. We love wines when they show primary fruit (cherry, blueberry, blackberry) and hints of secondary notes (cedar, mushrooms, tobacco). Each wine is based on an homage to the wines that were seminal to building our philosophy of wine and our desire to carry on these traditions.
This is the latest iteration of our love letter to the wines of Jura France; the oxidized style is fantastic with cheese, cream sauces and game. The 2020 is lighter and brighter than our 2016, with more citrus and honeycomb on the palate. We aged ours for two years without topping up - giving the nutty, maderized notes.
Our inaugural Cabernet Sauvignon comes from Upland Vineyards in Yakima Valley. Even though 2019 was a typically warm year in Yakima, the cooler climate notes jump out: mint, mineral and currants dominate. There is a bit of pencil lead and tobacco with cedar that lingers in the glass. Aged for 24 months on 50% new French oak. We styled this wine after the 1980 and ‘90s Bordeaux we grew up on. This wine will continue to evolve in the bottle for the next 5-8 years.
Our 2016 Syrah was aged 24 months in neutral French oak, and cellar aged for an additional 6 years in bottle. This wine shows primary fruit notes (blackberry, blueberry & cassis) along with secondary notes of cedar, smoke and tobacco. This will age for another 6-10 yrs easy.
Our 2017 Syrah is the “parent” to our 2017 Croze Syrah. This wine was aged 24 months in neutral French oak, and cellar aged for an additional 36 months in bottle. This wine shows more primary fruit notes (blackberry and blueberry) and is just starting to show secondary notes of cedar, smoke and pepper. This will age for another 5-10 yrs.
93 - Wine Enthusiast
We love the wines of Jura France; the oxidized style is fantastic with cheese, cream sauces and game. It is more like a light Sherry than a California Chard. We aged ours for four years without topping up - giving the nutty, maderized notes.
The 2016 Cabernet Franc is everything you love in a Franc: pepper notes, bright acidity, easy finish. This years cooler fall make it more old world than new world. Native ferment, no filter, minimal sulfur. Like we always do! Oh, and we have a new label from our friend Ginny Maki!
The 2013 was aged for 22 months, showing cherry, cranberry with spice and cedar on the finish.
We love the wines of Jura France; the oxidized style is fantastic with cheese, cream sauces and game. It is more like a light Sherry than a California Chard. We aged ours for two years without topping up - giving the nutty, maderized notes.
Unfortunately, we are not legally able to ship wine to all 50 states. To check whether we can ship to your state, and for more information on our shipping practices, read our SHIPPING POLICY. You must be over 21 to order, all shipments require adult signature at delivery.
For more info please contact us at info@claypigeonwinery.com