Our first vintage at Barons was in 2001, and since day one we have been dedicated to producing world class, premium wines from the finest vineyards in Washington state. We are committed to the classic red and white grape varietals of Bordeaux, and strive to make the best expressions of them possible.
Barons’ state-of-the-art winery and barrel aging facility is located in the Woodinville Wine Country, and our vineyards are located in the dry, desert lands of Eastern Washington. We ferment our reds in a combination of temperature-controlled stainless steel tanks and 1000 gallon Nomblot concrete vessels. After fermentation, each lot is gently pressed and racked into a combination of new and used barrels. Our winemaker Matthew Loso, works with the top cooperages in Bordeaux, and each barrel is made specifically for Barons, with our choice of wood, grain and toast level. The Barons flagship Cabernets spend nearly two years in barrel, and are then bottle-aged for at least an additional year prior to being released. We ferment our white wines in a combination of temperature-controlled stainless steel, 185 gallon Nomblot concrete eggs and French oak barrels. They are aged sur-lies for a minimum of 5 months prior to bottling.
Matthew’s vast experience affords us the finest grapes Washington has to offer, and we take great pride in the wines we produce from them. Delicious upon release, each wine is crafted with balance, ample acidity to age gracefully, and have a fine polish.