Visionaries lead the way by seeing something others don’t. Meet Leah Jorgensen, a rising star in the wine world who recognized the unique potential of Cabernet Franc in Washington State’s Red Mountain District. Leah was inspired to make Cabernet Franc by her deep love for the wines of France’s Loire Valley, particularly the iconic blends and elegant reds from regions like Chinon and Saumur-Champigny where Cabernet Franc shines. Instead of following trends in saturated varietal markets, Leah trusted her instincts and focused on crafting wines that express both her personal vision and the distinctive terroir of Red Mountain. Her "Le Tourbillon" indeed captures the spirit of Loire wines—fresh, vibrant, expressive and balanced —while rooted firmly in the terroir of Washington’s Red Mountain District.
The Kiona Vineyard, located in Washington State’s AVA Red Mountain District, boasts the perfect combination of weather and soils that Cabernet Franc loves. Vines dig deep into sandy loam and gravelly soils with high alkalinity to foster concentration and depth, while intense sunlight and dramatic diurnal temperature swings contribute to growing intensely flavored grapes with small, thick-skinned berries that manifest into wines with bold dark fruit, vibrant acidity, and firm tannic structure.
Leah Jorgensen, the visionary behind this wine, operates with the simple philosophy of: trust the land, trust the fruit, and let the wine unfold naturally. She’s hands-on in the vineyard, gentle in the cellar, and fiercely devoted to authenticity. She is dedicated to working closely with trusted, like-minded growers to ensure fruit of the highest quality that lets the vineyard and vintage speak through the wine.
The 2021 "Le Tourbillon" Cabernet Franc is crafted with a minimal intervention philosophy and yet great attention to detail in the vineyards and cellar. After harvesting, the grapes are brought back to the cellar, hand-sorted, destemmed, and lightly crushed, with about 50% kept whole berry. The grapes then go through a four day cold soak to gently extract color, aroma, and tannins before a lengthy fermentation. Initial fermentation occurs over a three month period at controlled low temperatures, around 55°F, while the team performs daily manual punch-downs to ensure a careful, slow and steady process. After initial fermentation is completed, the wine then undergoes malolactic fermentation over a three month period in primarily neutral french oak, followed by 10 of aging prior to bottling.
Vibrant aromas of ripe cherry, violet, and subtle hints of vanilla, warm caramel and baking spice. An easy mouthfeel and smooth texture on the palate with layered notes of black tea, tobacco, and crushed herbs. Delicate parazene nuances mingle with ripe red and black fruit, balanced by bright refreshing acidity and firm tannins that provide structure. The finish is soft and lingering with dark fruit and spice.
