Ashton Troy Wines is a fun off-shoot of Lauren Ashton Cellars (LAC). Fun because the wine is inspired by, Ashton (whose middle name is Troy), the 8 year old son of LAC winemaker Kit Singh and wife Riinu Rammal. Ashton wanted his own label so Kit and Riinu ran with the idea. Ashton Troy wines are created and marketed exclusively for restaurants with intentions to draw in a new fan base. Distribution is currently in Washington with plans to expand across the United States. If you hang out in Woodinville, you may see these wines make rare appearances at the Lauren Ashton Cellars tasting studio. One white and four reds make up the labels profile. The wines are purposefully bold to pair with restaurant fare. I had the opportunity to taste two of these wines and true to the Lauren Ashton reputation, they were a pleasure to drink.
Ashton Troy Bisou 2014, Columbia Valley
Grapes picked from Stillwater Creek, Upland, Quitessence, Les Collines and Dineen Vineyards located throughout the Columbia Valley AVA in Washington. A blend of 64% Merlot, 27% Cabernet Sauvignon and 9% Petit Verdot with 50% of the berries left whole and uncrushed for an initial partial fermentation. The wine was drained and pressed then fermented in French oak, undergoing malolactic fermentation before being racked and returned to the barrel to age for 28 months. The wine was then blended and bottled. Bisou was a luscious mouthful of boysenberry, plum, black cherry and black currants tailed by red pepper and masculine notes of earth and meat. Full bodied with a whole lot of character. This wine was lovely to drink on it’s own but would pair well with meat dishes.
Ashton Troy Cabernet Sauvignon 2014, Columbia Valley
Grapes harvested from Quintessence, Ambassador, Dineen, Sagemoor and Upland Vineyards in the Columbia Valley. A single varietal wine undergoing it’s makeover the same way Bisou did with bottling occurring after ageing 28 months in French oak. This wine is a powerhouse with emboldened flavors of juicy cherry, ripe plum, black currant and candied crab apple preserves integrated with baking spices. Sweet tobacco, vanilla, violet and mint are pleasing subtletys that sneak in as the wine sits on the palate before ending in a gratifying, drawn out finish. It drank very well and shows potential for even more rounding out in another 6-12 months. Restaurants (and their guests) will have the opportunity to see this wine improve with age.
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