For Bookwalter Conflict, hand-harvested Merlot (60%) and Cabernet (35% Sauvignon, 5% Franc) is hand sorted and de-stemmed into open top fermenters. Chilled and cold soaked for color and freshness, the wine is then inoculated and fermented below 84F. After extended skin contact, the free run juice is put into barrel to complete fermentation and is aged on the lees for body and savory complexity. The wines continue to age in barrel until blending, fining, filtering and bottling. It is a wine that will age well for over ten years.
Located in the heart of Washington wine country, J. Bookwalter Winery has been producing high-quality red and white wines since 1982. It was established by Jerry Bookwalter, the 9th generation of the Bookwalter family to have been involved in American agriculture.
Jerry had years of experience in California farming and has helped managed the plantings of three iconic vineyards – Sagemoor, Bacchus and Dionysus – before eventually becoming vineyard manager of the famed Conner Lee Vineyard which remains the largest source of grapes for J. Bookwalter wines.
In 1997, John Bookwalter joined the winery with a keen understanding of its heritage and a clear vision for its future. He proceeded to make sweeping changes to improve and expand the J. Bookwalter brand. He hired world-renowned consulting winemakers Zelma Long and Claude Gros to support the company’s winemaking efforts. In 2014, John turned over most of the winemaking responsibilities to Caleb Foster, who is recognized as one of the top winemakers in the United States.
The winery’s flagship tasting room in Richland, named one of the best tasting rooms in the United States by Sunset magazine, now includes a renowned, full-service restaurant, Fiction. J. Bookwalter also operates an attractive, modern tasting studio in Woodinville.