Unique, terroir-driven wines from the best vineyards in Eastern Oregon and Washington

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2013 En Passant Merlot Magnum

2013 En Passant Merlot Magnum
2013 En Passant Merlot Magnum

Winemaker Notes: Our second version of En Passant, as luck would have it, is also a merlot. And what a merlot it is! Once again we decided to bottle the wine in magnums only. A captivating bouquet of rose petal, luscious plum, crème de cassis, lead pencil, and gravel. On the palate there is a great combination of vibrancy and richness with notes of black raspberry, black plum, cassis, aged cigar tobacco, nutmeg, and licorice. The finish is very long and precise with echoes of black plum, cassis, mint, and rose petal. Substantial fruit but perfectly balanced with the crisp acidity and underlying silky tannic structure. Properly cellared, this wine should hit maturity in 8-10 years and gracefully evolve for 15-20 years.

Fermentation: The wine had a pre-fermentation maceration of 168 hours and post-fermentation maceration of 75 hours. 100% Native fermentation. The wine was punched down by hand 2 times each day during maceration and fermentation. All individual wine components, including free run and press fractions, were kept separate until final blending. The wine achieved its sparkly brilliance from 4 judicious rackings, no fining agents were employed. The wine was very gently filtered using crossflow filtration.

Cooperage: Elevage was 30 months in 60% new French oak and 40% neutral French oak.

Magnums Produced: 390

AppellationColumbia Valley
VineyardBacchus Vineyard, DuBrul Vineyard, Firethorn Vineyard, XL Vineyard
Acid6.5 g/L TA
Aging15-20 years
Volume1.5 liter



93 Points



Silky, elegant and layered, with tons of plum, black currants, lead pencil shavings and graphite, the 2013 Merlot is seamless and impeccably balanced, with a terrific, silky texture, good mid-palate concentration and a killer finish. While it's certainly not a blockbuster, it shines for its purity, freshness and elegance, and it should cruise in the cellar for 10-15 years.

Jeb Dunnuck, Wine Advocate

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