Red Jolly Rancher explodes from the glass immediately after the first pour. Pomegranate
molasses and Bing cherry follow along with hints of bay leaf and roasted beets. Light to
medium bodied, there’s a shocking pop of minerality on the palate similar to granitic
wines. The finish is easy and simple, reflecting the fresh style of EZY TGR.

This certified organic vineyard was established in 1983, deep in the Columbia Gorge. The
own rooted Cabernet vines grow in a thin, top layer of loess, but maintain their life cycle in
the 5-6 feet of Pilocene ash that was deposited 7700 years ago after the collapse of Mount
Mazama (now known as Crater Lake). The climate is similar to Rioja – 15-20 inches of
rainfall is collected in the winter/spring, while the summer growing season is hot, arid,
mostly clear skies, with very cool nights. Harvest typically begins in early to mid October.
Destemmed Cabernet was placed into a stainless steel tank where native fermentation
began. Daily remontage (pump over) was used to maximize fruit aromas while minimizing
tannin extraction. After 60% of fermentation was complete, we took the free run juice and
allowed it to finish fermentation off the skins. The idea is to enhance the aromatic
complexity – in a sense, this is halfway between rose and red wine.

Made from organic grapes.

Varietal: Cabernet Sauvignon and Pinot Noir

Region: Columbia Gorge, Oregon