Distinguishing marks of the Cabernet Sauvignon berry include it small size, its high ratio of pip to pulp and the thickness of its distinctively blue skins. The pips are a major factor in Cabernet Sauvignon’s high tannin level, while the skins account for the depth of color, which identifies a Cabernet Sauvignon in many blind tastings. The thickness of the skins also makes the grape relatively resistant to rot.

One of Washington’s two major black grape varieties, along with the hugely successful Merlot, Cabernet’s characteristics vigor, late ripening and ease of harvest make this varietal ideally suited to North Central Washington vineyards.

Cabernet Franc
Presumed to be a mutation of Cabernet Sauvignon, Cabernet Franc is used primarily to lend a sparkling aroma of spice when blended with other varietals. With its herbaceous elements and its distinctive aroma of raspberries, Cabernet Franc is more approachable than Cabernet Sauvignon, and also lower in acids and tannins.

Well-suited to cooler inland climates, it buds and ripens considerably earlier than Cabernet Sauvignon and is somewhat less susceptible to poor weather. As a wine, Cabernet Franc tends to be lighter in color and body with more immediate fruit and earlier maturation then Cabernet Sauvignon.

Merlot
This vigorous, productive varietal yields ruby-red, full-bodied wines of great distinction, yet can be blended comfortably with a variety of other wines. Although it has fewer tannins, less acidity and a correspondingly lower durability than Cabernet Sauvignon, wines made with Merlot tend to have higher alcoholic strength, presenting a rich, fruity and malty nose.

Although risky to grow in cold climates, Merlot vines do not require quite so favorably exposed a site and tend to bud early. On the other hand, Merlot responds well to damp, cool soils and North Central Washington’s hot dry summers with well-drained soils can leave the grapes underdeveloped. Also, although its yield is generally high, Merlot produces looser bunches of larger, thinner-skinned grapes that are more prone to rot than Cabernet Sauvignon. This varietal is rarely grown in North Central Washington.

Pinot Noir
Dating back to 14th century France, Pinot Noir is one of the world’s oldest vine varieties. Although it is difficult to grow, and prefers cooler growing conditions, this varietal has found a limited place in Oregon and Washington vineyards. Also, early budding and ripening make it vulnerable to spring frost. It produces clusters of remarkably small, closely set thin-skinned grapes, which are prone to rot. As Pinot Noir is also quite low in tannins, some winemakers press this varietal with the stalks as a means of augmentation.

Aside from a slight suggestion of sweetness and its relatively high alcohol levels, Pinot Noir is a wine of modest distinguishing characteristics. The color is a medium cardinal red and the aroma generally conveys a mellow fruitiness. In France, Pinot Noir constitutes the basis of Champagne, and European Pinot Noir is often vinified into a white wine. To date, North Central Washington vintners are bottling Pinot Noir as a pure varietal, rather than using it as a blend.

Syrah
Originally brought to the Rhone Valley by traders from the ancient Persian city of Shiraz, Syrah is considered among the noblest of the black grape varieties. Esteemed for its hardiness and resistance to disease, Syrah is easier to grow than Cabernet Sauvignon, but can create wines of comparable distinction, which are capable of great longevity.
Dry, dark, dense and tannic, Syrah wines need time to show their greatness. Long, cool fermentation followed by extensive ageing in oak brings out the concentration of flavors, which are typically described as “bittersweet, smoky and spicy berry.”

Sensitive to frost, rot and downy mildew, Malbec is not a particularly durable vine. The vine flowers are also susceptible to coulure, or failure to develop.

Gewurztraminer
A white grape with slightly reddish fruit, Gewurztraminer produces a pungent, aromatic golden yellow wine, often with strong alcohol content. Despite its relatively low acidity, these wines have a long life and are well-adapted to production of the sweeter, late-harvest designations.

Flourishing under cooler growing conditions, the “Traminer” grape is of German or Northern Italian origin (“Gewurz “means “spice” in German) and is notable at harvest for its variegated color. Too hot a climate can yield oily or bitter results, and the vine’s productivity can be low and uncertain. It retains popularity, however, due to its ability to produce – in good years – a deeply colored, opulently perfumed and fuller bodied white wine than almost any other vinifera.

Riesling
A late-ripening variety that delivers outstanding wines in cool growing regions, Riesling grapes have been grown successfully on many of North Central Washington’s steep, sunny slopes. The vines are demanding, rich in extracts and relatively durable. Grapes are resistant to rot, due to their thick skins, but retain a definite acidity, even if picked late.
Riesling has remained popular among white wine drinkers as it can be vinted at all levels of sweetness while keeping its characteristic flowery, steely, honeyed aromas intact. Late-harvest Riesling yields a sweeter, spicier, exuberant full-bodied wine which pairs well with fruits and desserts.

Chenin Blanc
Distinctive “off-dry” flavors of honey and damp straw with variable sweetness mark this crisp, versatile white wine. Chenin’s clean, refreshing bouquet has kept its popularity high among appreciators of greater austerity and a more acid structure. Possessed of great longevity, Chenin is also cultivated as a base for a wide range of fortified wines and spirits, such as sherry, port and brandy. Its high acidity makes it a useful base for sparkling wines as well.
Resistant to wind and disease, these vigorous grapes have a tendency to bud early and ripen late, both inconvenient attributes in cool climates.

Pinot Gris
The reddish-blue shimmer of this popular white grape attests to its descent from the Piont Noir varietal. Capable of producing soft, gently-perfumed wines with more substance and color that most whites, the sweetness levels of Piont Gris can very widely. Low in acid, with a certain spiciness of aroma, this is a wine much sought-after by drinkers of dry, full-bodied whites.

Favoring damp, cool soils and tending to yield an irregular or unpredictable crop, Pinot Gris has yet to gain popularity as a North Central Washington vineyard staple

Roussanne
Named for the delicate russet color of the grapes, Roussannes chief attribute is its refreshingly herbal aroma together with acidity, which allows it to age gracefully. It makes a fine blending partner with Marsanne and Chardonnay.
Roussanne vines have relatively irregular yield, poor wind resistance, and can suffer from drought conditions. It needs to be harvested at full maturity in order to reach its peak expression.

Semillon
A golden grape variety originating in southern France, this wine is the key ingredient in Sauternes and is often blended with its traditional partner Sauvignon Blanc. Yielding full-bodied, “fat” rather neutral wines, often lightly lemony when young, Semillon is high in alcohol but low in acidity. It responds well to oak ageing, whereupon it attains a golden, almost orange, color and a rich, waxy flavor.

The grape is thin-skinned and prone to rot, and vines need cool temperatures to attain their characteristic tart, grassy aroma. Although the vines are easy to cultivate, extra vigorous pruning is needed to prevent over-production of grape clusters, which ripen early to mid-season.