Our Family of Wines
Click on one of the bottles to learn more.
If you haven’t yet tasted Framboise — our raspberry dessert wine — you don’t know what a truly transcendent treat you’re missing. Framboise is like drinking liquid raspberries. The taste experience is intense with fresh floral aromas and bright red fruit flavors. It’s unlike anything you’ve ever put in your mouth.
The raspberries for our Framboise are from bucolic Mount Vernon, Washington. With majestic Mount Baker in the distance, our raspberries are sourced for Pacific Rim from Mike and Jean’s Berry Farm. The clone, or variety, of the raspberry is grown exclusively for Pacific Rim Framboise — Called the Morrison variety, the raspberry is exceptional due to its low bitterness and abundant flavors.
Framboise is incomparable on its own or as a complement to any dessert. The bright raspberry flavors dance on your palate and serve as either a wondrous liquid dessert or complement to your favorite treat. We strongly recommend that you explore with Framboise — savor on its own, pour liberally over your favorite dessert (chocolate cake and cheesecake respond quite favorably) or mix into your preferred beverage (Framboise enhances all manner of cocktails). You can even use Framboise as a filling ingredient in your most excessive dessert recipes.
Alcohol: 16.5% Residual Sugar: 20%
Vin de Glacière
Our Vin de Glacière is sourced from our Wallula Vineyard which sits on ridge soaring 1,000 feet above the Columbia River. Because the vineyard is farmed with the highest sustainable standards, the wine beautifully portrays the characteristics of this unique piece of land in Washington State’s Columbia Valley.
We pick the Vin de Glacière Riesling grapes around 22.5% sugar in order to preserve the natural acidity of the grapes. The grapes are then frozen and pressed frozen, resulting in a concentrated press juice (about 36% sugar) and a low yield (about half our yield from non-frozen grapes). The concentrated juice is fermented until we reach 16.1% Residual Sugar. The wine’s aromatics portray an abundance of pear, jasmine and honey. On the palate, the wine is surprisingly light and aromatic but not cloying or syrupy — this has to do with the balanced acidity (1.01%) in the wine. The 8.9% alcohol makes the wine refreshing and quite food friendly.
Food Pairing: Fruit tarts and cheesecake are classic pairings, but the wine also pairs well with blue cheeses.
Alcohol: 8.9% Total Acidity: 1.01% pH: 3.31 Residual Sugar: 16.1%Buy Now
Thanks to a well-timed frost, this Riesling Ice Wine was harvested on St. Nicolas Day. Sourced from the beautiful Selenium Vineyard in Washington’s Yakima Valley, the south facing vineyard sits 1,200 feet above sea level and produces complex Riesling with bright acidity. This succulent wine expresses aromas of citrus blossom and apricot with rich flavors of stone fruit and honey.
Alcohol: 9% 375 ML Sugar at Harvest: 34˚ Brix Residual Sugar: 155 g/L
2012 brought the coveted noble rot to Washington’s Yakima Valley allowing us to craft a rare 100% botrytized Riesling. Selenium Vineyard’s south facing slope sits 1,200 feet above sea level and produces complex Riesling with bright acidity. This succulent wine expresses aromas of caramel and apricot while the flavors are rich with stone fruit and lush minerality.
Alcohol: 9% Sugar at Harvest: 29˚ Brix Residual Sugar: 170 g/L
This is a small crop from old vines planted in 1980, hand picked and fermented with its native yeasts. The grapes are more exposed at Solstice making the wine rich in phenolics.
The wine shows notes of peach and kiwi with a very subtle and delicate nose. This is a solid wine with broad shoulders on the palate and some pear and lemon flavors. The masculinity of this wine comes from a high phenolic content combined with a 13.5% ethanol and a 1.14% Residual Sugar. For all this, the wine is not sweet and shows perfect balance. The wine is truly cellar worthy and will age for a very long time (10 plus years).
We would recommend food that allows the palate to explore the wine: cheeses with fresh bread or a risotto
Alcohol: 13.5% Total acidity: 0.71% pH: 2.89 Residual Sugar: 1.14%.Buy Now
Sustainability from Vine to Bottle
99.7% of all components for our Riesling are organic. We even use native—not commercial— yeast to best present the natural character of our vineyard. We use no pesticides and every element within our sustainably farmed vineyard is native to the vineyard. Our winery is centrally located within fifty miles of all our vineyards, reducing freight demands. Our winery was built to optimize efficiency of both electrical and water usage. And we use lightweight glass which significantly reduces our carbon footprint. Our package is 100% recyclable.
Purity and Winemaking
Our Riesling Made with Organic Grapes is the purest expression of Riesling. For all our wines, we exclusively use stainless steel tanks to preserve the complex character of the Riesling grape. No oak barrels or malolactic fermentation are used in our winemaking. Our Riesling Made with Organic Grapes displays aromas of jasmine and citrus. The subtly sweet profile is balanced by bright and refreshing acidity. We’ve crafted a wine to pair with the fresh, local foods that today’s wine lovers enjoy. Our Riesling beautifully complements all manner of Asian cuisines, spicy and flavorful foods.
Alcohol: 11% Total Acidity: 0.74% pH: 3.51 Residual Sugar: 3.34%Buy Now
“A fresh and textural wine, this puts a spicy spin on citrus rind, peach and apricot flavors. There’s an intriguing hint of white pepper as well, and an overall sensation of density, intensity and exceptional length.” — Wine Enthusiast P.G.
To make our Dry Riesling, we pick our grapes relatively early (22-23 Brix). The Riesling juice is fermented at cold temperatures for 30 days and then aged in stainless steel tanks. We leave our dry wines sur lie (which means that we keep the wine on the yeast lees to increase the mouthfeel of the wine) post fermentation for five months and we stir the lees once or twice a week. We use no oak and no malolactic on this wine – it’s as pure and unmanipulated as it gets.
Our Dry Riesling comes from Washington’s Columbia Valley – principally from the cooler Yakima Valley.
The wine is crisp, dry and lush with flavors of citrus, jasmine and minerals. Our Dry Riesling is endlessly versatile and harmoniously complements the world’s most vibrant and flavorful cuisine – from Asian to European to a wide variety of seafood, cheeses and cold meats.
Alcohol: 12.5% Total Acidity: 0.76% pH: 3.00 Residual Sugar: 0.9%Buy Now
“The sweetness gauge on the back label indicates this as medium dry, and at 3.2% residual sugar, there is more than a hint of sweetness. It’s all in fine balance, full flavored, fruity and round. A mix of peaches, apricots and Mandarin oranges makes this an interesting Riesling with some complexity.” — Wine Enthusiast – P.G.
Because of the popularity and demand of our Dry Riesling and Sweet Riesling, we thought it made perfect sense to craft a Riesling in a taste profile that was directly between our other popular Rieslings.
As wine lovers crave alternatives to heavy and oaky white wines, Riesling is experiencing a true revival (like a phoenix rising from the ashes; the inspiration for our label artwork). Portraying bright crispness, subtle sweetness and aromas of jasmine, pear and apple, the wine exemplifies the harmony of Riesling. The sweetness plays wonderfully with fiery fare (from Thai to Mexican), while the natural acidity stands up to richer foods (from French to German).
Alcohol: 11.5% Total Acidity: 0.72% pH: 3.16 Residual Sugar: 3.2%Buy Now
We pick our Riesling grapes early (20-21 Brix). We use only native yeast and ferment at low temperatures in stainless steel tanks – there is no use of oak barrels or malolactic fermentation. We stop the fermentation at about 7% residual sugar, and we clean the wine rapidly to retain as much freshness and fruitiness as possible. We leave a fair amount of natural carbon dioxide in the wine to create a lively mouth feel.
The resulting wine is moderately sweet and refreshingly low in alcohol – less than – with flavors of pineapple and peach. Our Sweet Riesling brings perfect balance to all fiery fare – especially Thai, Szechwan and Caribbean cuisine… or simply enjoy as an aperitif.
Alcohol: 8% Total Acidity: 0.83% pH: 3.08 Residual Sugar: 7%Buy Now
Our Gewürztraminer is crisp with a slight residual sugar of 2.2%, offering flavors of lychee, melon and tangerine. We put the juice and the grape skins in contact to extract and unleash the exquisite Gewürztraminer aromas locked in the skin. The juice is then cold temperature fermented over 20 days. We do not use any oak and do not put the wine through malolactic fermentation.
Our Gewürztraminer is an exceptional match with spicy Indian food, lemon chicken and blue cheeses.
Alcohol: 12.4% Total Acidity: 0.51% pH: 3.36 Residual Sugar: 2.2%Buy Now
Dry Riesling -Single Vineyard
Our Selenium Vineyard Dry Riesling is crafted exclusively with ungrafted Geisenheim clone 239 Riesling grapes, famous for their citrus characteristics. We pick our grapes relatively ripe (22-23 Brix) in late October. The Riesling juice is fermented with native yeast at cold temperatures for thirty days to dryness, and then aged on lees in stainless steel tanks. We stir the wine on lees once or twice a week for five months to create a textured and full mouth feel. To preserve the wine’s fresh and bright profile, there’s no oak or malolactic fermentation.
The lion symbolizes strength of character. Our Dry Riesling portrays complex character balanced by bright citrus flavors and aromas of pear and jasmine. Ideal with Asian & European cuisines and a wide variety of seafood, cheeses and cold meats.
Alcohol: 12.9% Residual Sugar: 5 g/L pH: 3.15 Total Acidity: 8.5 g/L
Our Grüner Veltliner is sourced from the cool Yakima Valley at our Spring Creek Vineyard. The grapes are picked at 22.5 Brix and fermented with native yeasts at cold temperature. The wine is then aged on lees in old German wood casks and the lees are stirred for five to six months.
The fox symbolizes curiosity. Grüner Veltliner is perfect for wine lovers with a curious spirit. This wine portrays floral and white pepper aromas, balanced by flavors of white peach and citrus. Ideal with slow cooked lentils, shellfish and pork.
Alcohol: 12.9% Residual Sugar: 0.3 g/L pH: 3.4 Total Acidity: 7.7 g/L
Our Chenin Blanc grapes come from the Columbia Valley. We produce only a small number of cases of this delicious white wine. Grape sourcing is limited, but this wine is simply too good not to make. The juice is fermented in stainless steel tanks (No oak, no malolactic) and we usually work toward 1.2% of Residual Sugar to balance the slight natural bitterness of Chenin (look for the grapefruit rind finish).
The wine is vividly bright with flavors of pear, quince and grapefruit essence with an eruption of floral aromas. An inspired complement to shellfish, grilled fish, soft cheeses and Middle Eastern food.
Alcohol: 12.9% Residual Sugar: 9 g/L pH: 3.65 Total Acidity: 6.8 g/LBuy Now
White Flowers - Brut
This special edition White Flower Riesling is a dry sparkling wine sourced and produced in Eastern Washington. After its prise de mousse in bottle, the wine is left sur lie for nine months adding a creamy texture to the lovely floral aromas of Riesling.
Enjoy Pacific Rim Sparkling Riesling with any special occasion, especially those involving soft cheeses and decadent desserts.
Alcohol: 12.5% pH: 3.14 CO2: 8.9 g/L 22 g/LBuy Now
At nearly 1,000 feet of elevation and with crystalline views of Mount Adams, our Selenium Vineyard – located north of Washington State’s Yakima River – is where we grow the grapes for our White Flowers Sparkling Riesling. Presenting beautiful floral aromatics and a clean finish, this sweet sparkling wine is aged sur lie for a balanced and textured profile. White Flowers is a refreshing change from other sparkling wines.
Alcohol: 12% Total Acidity: 0.75% pH: 3.17 Residual Sugar: 7%Buy Now