Previous releases of the Northwest Wine Academy wines can be found here. These wines are no longer available for purchase.

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2016 Duet Red

Washington State

Marquette is a complex hybrid, patented by the University of Minnesota in 2006. Currently planted from Vermont to Washington, we are just now starting to see fruit from mature vines. Named after Père Marquette, a Jesuit missionary and 17th century explorer in North America, Marquette has been said by to be a cousin of Frontenac and a grandson of Pinot Noir.

A classically South of France-styled wine, our Marquette sits somewhere between pinot-like red and merlot-ish blue fruits with aromas and flavors of black cherries, blackcurrants, and blackberries:  medium bodied yet lush in the mouth and accented by hints of smokiness. Great integration of flavors with spicy pepper notes on the finish.

A delightful food wine that could stand in for Pinot Noir. While Marquette has similarities to both Pinot and Merlot, it retains a distinctive personality, a mix of rustic adventure and refined style. Marquette lives up to its hype and should soon find its way into wine stores around the country.

75% Marquette, 20% Syrah, 5% Merlot

Suggested Food Pairings: Marquette pairs beautifully with lamb, roast duck, NY strip steak and even blackened fish. Goat cheese, brie, walnuts, and Crème Brûlée also pair well.

Alcohol: 13.5% by volume

Retail Price: $15.00



2015 Cabernet Sauvignon

Yakima Valley

Dark berry fruit with vanilla, licorice, mint, and eucalyptus aromas mingle with perfumed hints of lily.

The rich and mouth-filling palate has flavors of brown sugar, anise, and cedar with layers of robust fruit as well as oak-inspired notes of salted caramel and cardamom that carry through to a long, intense finish.

75% Cabernet Sauvignon, 26% Merlot

Suggested Food Pairings: Cabernet Sauvignon is one of the more complex and layered wines with higher tannins and a savory character often described as black pepper and tobacco. Look for foods high in fat and umami flavors. Cabernet is the red meat lover’s friend, but vegetarians should not despair. Those bridge ingredients will be your friend in pairing: garlic and basil are part of pasta marinara and walnuts cut tannin.

A charred gruyere burger, a mushroom pizza with tomato sauce or some marinated ribeye steak, braised short ribs, or mushroom stroganoff. Even chunky fish (think cod) will work beautifully.

For cheese? Try extra aged Dutch gouda, smoky blue, or Piave Vecchio.

Alcohol: 14.8% by volume

Retail Price: $18.00



2016 Blaufränkisch

Willard Vineyard, Yakima Valley

Aromas of black cherry, ripe plums, and rose petals contrasted with a note of earthiness. On the palate are strong tannins with high acidity, tasting of blackberries and dried cherries.

100% Blaufränkisch

Suggested Food Pairings: Garlic crusted rib-eye steaks and game meats.

Alcohol: 13.3% by volume

pH: 3.24

TA: 6.8 g/L

Retail Price: $18.00