What is winemaking but the act of taking what the earth gives you and transforming it into one of the world’s most cherished beverages. To that end, our philosophy is one of minimalism, coaxing the earth’s gifts into a liquid expression. We believe the best wine comes when the winemaker expresses reservation, and avoids at all costs any chemical intervention. Here, only sulfites and natural acids are used. Our wines are an expression of the earth’s gifts.
Our current offerings are available below:
The 2016 Lobo Hills Sauvignon Blanc is a wee-bit different. The fruit comes 60% from Lonesome Springs Ranch and 20% from Airport Ranch. This year we added 20% from Judkins Vineyard near the Yakima River. The wine was cool fermented and aged on the lees for seven months. The wine lifts with aromas of lemon peel, ruby grapefruit, hay and mint. The rich mouthfeel brings an updraft of acid with flavors of pink rose apple, grapefruit and peach. The wine was aged on the lees for months, stirred twice monthly, prior to bottling.
PRODUCTION: 502 cases
This dry Riesling was slow fermented on yeast cultivated from Alasce, France. This produced a range of lovely aromas: honeysuckle, peach, rose and stone. This dry wine fills the mouth, giving way to bright apricot, papaya and pineapple flavors.
PRODUCTION: 120 cases
The Cabernet Franc Rose is a rich and complex rose, aged on the lees. It opens with aromas of cherries, pepper, strawberries and anise. The palate blends food-friendly acid with gentle notes of cranberries, rose and cherries. As with our sauvignon blanc, this wine was aged on the lees for months, stirred twice monthly, prior to bottling.
Production: 377 cases
The 2014 Right Bank Blend is 83% Merlot, 11% Malbec and 6% Cabernet Franc. This wine, aged in mostly neutral oak, deliveries unadorned fruit rounded by soft wood tannin. Lobo Hills’ trademark acidity assures it can abide any succulent food pairing. Aging: Best in five years; consume in 15
Production: 377 cases
The 2014 Cabernet Sauvignon (blended with malbec – 5%, cabernet franc – 5% and petit verdot – 5%) has lovely aromatics of tea, cassis, anise and blackberry. On the palate, this cabernet sauvignon is carefully balanced with a refreshing acidity that will pair well with food. The wine leaves a lingering aftertaste that includes flavors of licorice, cherries and blackberries. The cabernet sauvignon came from Elephant Mountain and Lonesome Springs Ranch.
PRODUCED: 500 cases
The 2016 Lonesome Springs Ranch Sauvignon Blanc was fermented and aged in a concrete egg imported from France. This earthen vessel breathes into the wine softness, elegance and creamy textures unmatched by oak or steel vessels. The wine was cool fermented and then aged on the lees for seven months, stirred regularly. This wine exudes aromas of stone, honeydew melon, fuji apples and chamomile tea with after flavors of mango and kiwi.
Production: 73 cases
Lobo Hills is the only winery in the state of Washington to produce Auxerrois, a varietal often compared to pinot blanc and chardonnay. The grapes come from Inland Desert Vineyard, which is the nursery site that supplies cuttings and vines to vineyards in Washington and Oregon. This is the only site in Washington to grow Auxerrois. This wine, cool fermented and aged sur lie for 7 months, exudes aromas of pear, lemon rind, grapefruit and stone.
Production: 75 cases
This wine is an ode to the delicious French and South African style chenin blancs. This is a dry and lush Chenin Blanc, opening with aromas of honey, stones, white blossoms and lime. On the palate, it is rich and full with flavors of apricot skins, honey and lime. The wine was fermented cool in a 500-gallon-refrigerated tank, then aged on the yeast lees for 11 months. The tank was hand stirred every other week for four months then once a month for the next three months. At seven months, the wine was transferred by the bottom valve (a dirty rack) into a smaller stainless steel tank and a 187-gallon concrete egg. We continued to stir the wine by hand until it was prepared for bottling in August 2015.
PRODUCTION: 160 cases
The 2014 Dry Gewurztraminer is a gentle wine, softly floral with notes of allspice, lychee and gooseberry. The wine has a textural component with roundness and lingering flavors of gooseberry and white blossom. This wine started out as a wild fermentation but then the wine was inoculated with an Alsatian yeast. After the yeast flatlined in the tank, the wine was racked and then aged for another four months prior to bottling.
Production: 60 cases
We release a very limited quantity of 100% cabernet franc each year. We approach this grape very gently, limiting our punchdowns during fermentation, aging the wine in neutral wood (to minimize wood spice flavors) and using lees work to soften the mid palette. This wine exudes flavors of raspberries, blueberries, white pepper and black olives. It was bottled unfined and unfiltered.
Production: 85 cases
Our attempt, with this wine, was to deliver a classically fashion blend ala the Right Bank in Bordeaux, France. This Lonesome Springs Ranch blend is 71% Merlot and 29% Cabernet Franc, aged in 50% new French oak, for nearly two years. This wine delivers dark clay notes in the beginning then opens into a rich jammy nose with elements of dark cherries, dried raspberries, licorice and pepper. In the mouth, the wine has a full and rich mouthfeel, lingering well after the wine has been swallowed. Truly drinkable but exceptional in 2017.
Production: 102 cases
The 2013 Left Bank Blend signals a return to a classic French treatment of cabernet, using only cabernet franc as a blending component. The wine is 65% Cabernet Sauvignon, 35% Cabernet Franc. This wine exudes flavors of cassis, anise, violets, molasses and baker’s chocolate.
Production: 68 cases
24 cases of Cabernet Sauvignon from Tapteil Vineyard on Red Mountain are available from Lobo Hills in 2017. The Cabernet Sauvignon received four punchdowns per day during a fermentation that lasted more than two weeks. The wine was then aged in for two years before being bottled unfined and unfiltered. The wine brings depth and smoothness without jammy or high alcohol overtones. The wine opens with aromas of anise, blackberry, cassis and dark cherry. On the palate, the wine is rich and full bodied with flavors of cherry, dark chocolate and cranberries, and a framing acid often found only in French Bordeauxs.
Production: 24 cases
The 2013 Petit Verdot vanished quickly. Petit Verdot is a rare Bordeaux varietal that packs an incredible amount of flavor inside of its little (petit) green (verdot) body. They call it little green because it is usually one of the last grapes to ripen in the field. This wine received four punchdowns a day and then was aged in new and used French oak for two years. The first year, it was lees stirred monthly to enrich the wine and balance. The wine has flavors of blackberries, golden raisins, black tea, molasses and cedar. It was bottled unfined and unfiltered.
Production: 88 cases
The 2012 Syrah-Cabernet Sauvignon is a rich, lush and opulent wine that coats the mouth and tongue and lingers long after you have swallowed. The syrah comes from the Wahluke Slope’s famed Stonetree Vineyards and the Cabernet Sauvignon from Aranises Vineyard. Fermented in small one-ton fermenters, the wine was punched down three times a day before being pressed and racked into barrels for two years. The wine is full of aromas and flavors of figs, mint, cigar tobacco, dates and creamy chocolate.
PRODUCTION: 99 cases
he 2013 Syrah from Spilya Vineyard is rich, opening with aromas of tobacco, sage lavender, fig and blackberry. Spilya Vineyard is farmed by world-class grower, Larry Pearson of Tapteil Vineyard. He has provided grapes to some of the state’s more famous producers over the years.
PRODUCTION: 121 cases
This wine comes from one of Washington state’s top vineyards: Stonetree. The wine was fermented in a one-ton fermenter and pressing was done after the cap had dropped. The wine was then aged in new and used French-oak Saury barrels at the medium toast level. After 20 months of barrel aging, the wine was bottled without filtration or fining to preserve the flavors of the soil, the year and winemaking style. This wine exudes flavors of blackberries, olives, tobacco and mushrooms.
PRODUCTION: 121 cases
Barbera is an Italian varietal famous for its ageability or quick drinking quaffability. Ours is the former – it is layered, rich and very age worthy. This is 100% barbera from the acclaimed Stonetree Vineyard. It was aged in 50% new French oak and 50% neutral oak. It is big, rich and jammy with loads of raspberries, hazelnuts, black cherry and chocolate. It was bottled unfined and unfiltered.
PRODUCTION: 74 cases