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W.T. Vintners Wine Event
Friday March 23, 2018 5-7pm
WT Vintners was selected as the Best Emerging Winery by Seattle Magazine for 2017 for being a young winery with fewer than five vintages that has made a distinct impression for its quality and style in a short period of time. Seattle Magazine says, “For more than a decade, Jeff Lindsay-Thorsen has led a double life in the wine trade. He’s been a sommelier/beverage director, with stints at Cascadia, Wild Ginger, Cafe Juanita and his current gig at RN74. But all along, he has been making wine as well—with a harvest from the Willamette Valley in 2005; with more harvests from Burgundy (2008) and New Zealand (2009); and with a Washington winery project called W.T. Vintners, which began with a single Syrah (called “Gorgeous”) in 2007, but really expanded and got rolling with the excellent 2012 vintage. Syrah has remained the core focus for Lindsay-Thorsen, who has made single-vineyard versions from Destiny Ridge, Stoney Vine, Les Collines and Boushey vineyards. He sees Syrah as “the vehicle to capture the nuance and essence of our desert terrain, and to echo our story far more than any other grape grown here.”
Jeff Lindsay-Thorsen describes their winemaking approach as, “The old adage “great wine is made in the vineyard” is at the root of W.T. Vintners. I strive to be the conduit from which our vineyards speak. Minimal additions are made in the winery beyond yeast and the occasional racking off solids. I choose to let time clarify our reds and exercise judicious additions to stabilize our whites. This allows the wines’ evolution from grape to glass echo the voice of the vineyard and the vintage. I avoid the use of new oak in favor of used barrels, which add a bit of texture and little else. It is about the grape and the place it is grown not the vessel in which it has been stored. I find inspiration in the wines of the Northern Rhone Valley, Burgundy, Germany and Austria. Foremost, I want our wines to serve as the champions of Washington’s extraordinary terroir.
By utilizing whole clusters (versus just berries) during fermentation I attempt to coax both greater structure and more savory flavors and aromas in our Syrah. With each vineyard we work closely with the vineyard’s manager and owner to reduce crop loads and find the optimal time to harvest, often weeks before our neighbors. By picking early I ensure the vineyard’s voice is heard and not lost to high alcohols and overtly fruity wines. Ultimately, I attempt to make the wines I want to drink; wines of place, wines that compliment a meal and wines that tell a story. I want them to be as delicious as they are interesting. Most importantly, I want our customers, our friends and our families to reach for another glass.”