The Milbrandt family—grandparents, parents, aunts and uncles of brothers Butch and Jerry—were farmers in Minnesota and Nebraska who moved to Oregon in the dust bowl days. Their Dad worked on Liberty ships during World War II, and after the war, he went back to farming in Oregon. He bought a tractor in Portland and drove it 135 miles over the Cascades to his homestead! Uncle Gerald was given land in Washington as a veteran, and the family visited him. The availability of water, the well-drained soils, and the long growing season were attractive, so the family moved to Quincy, Washington in the early ‘50s. In those days, the area was barren and desolate, a place of sagebrush, sand, and wind. The family staked out their 160-acre homestead and planted trees for shade and protection; they spent the first winter was in an army surplus trailer and a tent. They loosened the soil and made things grow. Moving forward to April 1997: Butch and Gerry were contemplating their futures—neither was professionally happy. They’d both worked in agriculture and real estate, wholesale and retail; they both loved food and wine. Today, Butch and Gerry are still involved but leaving the leadership to their offsprings
Grapes are estate-grown in the Ancient Lakes. After harvest 60% of the juice goes through malolactic fermentation and it is aged in a stainless steel and neutral oak barrels.
Tasting Notes
From the Winery: This wine delights with floral notes of lilies and lemon zest on the nose, and apple and pear on the palate. Accented by hints of vanilla and crème brûlée, this medium-bodied wine is full of flavor, with a lingering finish of vanilla custard and apple crisp.
Enjoy with roasted poultry, pasta with cream sauces, and baked salmon. Vegetarian quiches, frittatas, leek and potato soups or risotto are good options too.
Brunch Foods, Chicken/Turkey, Cream Sauce Pasta, Fish-full flavored (salmon/tuna), Fondue, Lobster & Crab
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