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Claar Cellars

Claar Cellars CLAAR CELLARS is our family owned Estate Winery. My parents, Audrienne and Russell Claar developed the first farm in 1950 and planted the first grapes in 1980. Bob and I were both Active Duty Naval Officers when in 1983, he retired and I transferred into the Naval Reserve. Since then we have developed over 300 acres into premium wine grapes,apples and asparagus. Our 80 acres of vineyards are on south and southwest facing hillsides above the Columbia River. In this distinct microclimate, located within the White Bluffs growing region, we are endowed with an almost ideal combination of climate and soil. This region receives more heat than growing areas to the west of us and avoids the more frequent frosts and killer freezes to the east. Also our south facing hillsides allow cold air to drain in the spring and collect more heat during the growing season. Our sandy, rocky soil is especially conducive to growing quality grapes and researchers have frequently stated that this region is one of the best in the state of Washington. After 13 years of selling our grapes to wineries throughout Washington, from New York to Mississippi to New Mexico, and of being told of their unique taste and quality from numerous Winemakers, we decided to take the steps necessary to become an Estate Winery. With the 1997 crush we became an Estate Winery processing and bottling all of our grapes in our own 10,000 square foot facility and in 1999 we added a 4,000 square foot Temperature and Humidity controlled Barrel Building. Our winemaker, Bruno Corneaux, is French by birth, having grown up in a family vineyard operation in Hautes Cotes de Beaune, and received his Degree in Enology from Universite de Bourgogne, Dijon France. He has many yearsexperience in wineries in France, South Africa, Oregon and California. We arepleased to have him join with us to produce quality Premium wines. We have award-winning Premium wines including: Riesling, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chardonnay and Sangiovese. They are available for tasting, daily from 10am to 6pm, in our Tasting Room in Zillah, WA. We will soon have in production Syrah and Cabernet Franc. We will produceabout 25,000 cases of wine annually.

Directions
Our tasting room, in Zillah, WA at exit 52 from I-82, is primary tasting room of Claar Cellars and will be open daily 10 am to 6 pm.


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Address Web Social
1081 Glenwood Road, Pasco, WA, US, Pasco Email: claar@claarcellars.com
Phone: 509-226-4449 Web: www.claarcellars.com
Fax: 509-266-4473
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Products



  Cabernet Sauvignon
Ripe, brimming with jam black cherry and currant flavors. Shows rich, firm and earthy tannins.
  Cabernet Sauvignon
Silver Medal -- Washington State Wine Competition. Tropical spices of cardamom, cinnamon, and black pepper with just a hint of wild mountain mushrooms. Loaded with powerful fruits and firm tannins that provide structure and a long, spice-filled finish. Pair with pepper steak, roast lamb, and Belgian chocolate. Cheese pairing: aged Gouda.
  Cabernet-Merlot
A luscious blend of 54% Merlot, 40% Cabernet Sauvignon and 6% Cabernet Franc featuring aromas of black cherries, dark currants, and spicy oak with flavors of blackberries, blueberries, and a quaint touch of sarsaparilla. Ample tannins and bracing acidity give this wine plenty of depth. Try with wild game, roast duck or lamb; hard Camembert cheese or aged Gouda.
  Chardonnay
A brilliant and elegant wine with delicate notes of honeydew, peaches, and exotic fruits that carry through to a crisp, clean finish. Full-bodied and beautifully balanced with just a hint of vanilla oak. Pair with baked salmon, chicken alfredo, Caesar salad, pickled asparagus and Cougar Gold cheese.
  Corneauxcopia
Gold Medal -- Tasters Guild. Our winemaker's hand-select namesake. Deep, inky red and full-bodied, this hedonistic wine delivers scents of cedar, vanilla, lightly roasted Jamaican coffee beans, pitted prunes and ripe black olives. A big round body and firm texture frames blackberries, white pepper, and a mocha-driven oak toast. Refined tannins promise long-term bottle development. Pair with roast beef or rack of lamb and hard Camembert.
  Johannisberg Riesling
Velvety texture with aromas of white flowers, pears and hawthorn followed by lemon touches on spring blossoms. A wonderful summer sipper. Crisp acidity and great structure ensure drinkability through 2006. Pair with fish in cream sauce, mild curries, sautéed scallops, roast turkey, sushi. Cheese pairings: Munster, Gruyere.
  Late Harvest Riesling
Silver Medal -- Los Angeles County Fair. Sweet and silky, a harmonious dessert-style wine that exhales aromas of dried fruit honey, orange zest, tangerine and cinnamon apple pie flavors. Racy acidity frames flavors of honey dew, pineapple and orange Marmalade. Sip by itself or match with poached pears, creamy cheeses (Munster, Gouda, Feta, Edam) and fruit. Drink now until 2010.
  Merlot
Bronze Medal - Los Angeles County Fair. Earthy aromas of rosemary and sage with bing cherry, blackberry and Caribbean spices. Firm and lively, showing flavors of black tea and licorice with a long, lean, muscular finish. Young, brash and bold, but will soften naturally over the next three to four years. Grilled breast of duck or lamb shanks is the ticket here. We recommend a nice medium Camembert, sharp Cheddar, or Baked Brie.
  Nouveau
The only Beaujolais Nouveau style wine in the State of Washington. Crisp and bracingly fresh flavors of blackberry-cherry jam with the slightest hint of residual sweetness. A harvest party quaffer in France, this perky little number covers a wide array of foodstuffs, including holiday dinners. Syrah grapes provide a fuller body and more intense flavors than your traditional Gamay-based Beaujolais Nouveau. A red wine for white wine drinkers--serve slightly chilled. Complements grilled burgers, pizza, cold cuts, and name your leftovers. Very limited production.
  Rendezvous Red
Our newest red table wine! Perfect for whatever Rendezvous you have in mind!
  Reserve Merlot
Silver Medal - Washington State Wine Competition. Not for the faint of heart. Deep garnet color, velvety texture, accentuated with a European smokiness and spicy overtones of leather and plums. Lingering cocoa, hazelnut and chocolate flavors are framed by gracefully softening tannins. This is an excellent accompaniment to big meat dishes; try Pan-Seared Breast of Duck, medium rare with a huckleberry-merlot glazing. Open thirty minutes before serving--this baby needs to breathe!
  Sangiovese
A delicate wine with moderate texture. It shows light mellow tannins and a ton of fruit - raspberry, cranberry and cherry. Capable of longer bottle aging 6-8 years.
  Sangiovese
Silver Medal -- Amenti Del Vino. Super Tuscan! The grape of Chianti fortified with 15% Merlot and 4% Cabernet Franc. Rich ruby color and aromas of deep forest cedar, green chocolate mint and luscious Mediterranean black olives. A subtle touch of oak frames falling-off-the-tree-ripe black cherries that sparkle mid-palate. Match with grilled meats, pizza, lasagna, and tomato-based spaghettis. Fontina cheese, if you please.
  Sauvignon Blanc
Beautiful white peach color. No grassiness here, just aromas of white flowers, ripe pears and apricot that give way to an abundance of tropical guava, mangos and passion fruit. Spicy Asian or Cajun fare works well, but nothing pairs better than Oysters on the Half-Shell--a classic wine and food match. Try it with Chevre (goat cheese).

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