Wine Library

The YVV Wine library is where we house information about our past vintages. The winery maintains a very small lot of each vintage stored in our facility. These wines are used as a reference for our students and consumers. The links below will take your through our notes and information on our past vintages. Occasionally will have a special tasting of these wines in our Grandview Teaching Winery Tasting Room.

Displaying 1–10 of 43
  • 2008 Campus Blend White Table Wine

    SOLD OUT This white blend is full of fruity and floral aromas. You will find notes of peaches, honeydew and apple. Its smooth finish is accompanied with flower blossoms and lemon.   Technical Information 82% Chardonnay, 12% Gewurztraminer, 6% Pinot Gris Fermentation: Stainless Yakima Valley AVA pH: @Bottling 3.24 Only 32 cases produced TA: 0.60g/100mL Alcohol: Read More …

  • 2008 Cap N’ Gown Cabernet Sauvignon

    $19.00 The “King of Grapes” as some may say, is at it again. You will find bold fruit flavors, and the structure that begs for a steak or even chocolate. Aged in French oak barrels. BRONZE MEDAL WINNER: 2011 Tri-Cities Wine Festival and Bronze at the 2013 NW Wine Summit.   Technical Information Fermentation: French Read More …

  • 2008 Class Project Viognier

    SOLD OUT You will discover in this wine notes of rose and violet, as well as a hint of strawberry. With its balanced acidity expect this wine to pair well with food. SILVER MEDAL WINNER: 2009 Washington State Wine Competition   SILVER MEDAL WINNER: 2009 Tri Cities Wine Festival   Technical Information Coyote Canyon Vineyards Read More …

  • 2008 Graduates Last Hyrah Syrah

    SOLD OUT $17.00   You will find aromas of blackberry, dark chocolate and coffee. The smooth finish and hint of spices will keep you coming back for more. Aged in French oak barrels for 18 months. GOLD MEDAL WINNER: 2011 Seattle Wine Awards   Technical Information Coyote Canyon Vineyard Fermentation: French Oak 100% Syrah pH: Read More …

  • 2009 Campus Blend Red Wine

    SOLD OUT $12.00 This intriguing blend has notes of dark berries, plums and spices.  It’s silky and velvety mouthfeel leads to a smooth chocolaty finish. SILVER MEDAL WINNER: 2012 Washington State Wine Competition Technical Information pH: @Bottling 3.59 Columbia Valley AVA TA: 0.60g/100mL Only 63 cases produced Alcohol: 14.6% vol   Cabernet Sauvignon, Primitivo, Syrah Blend

  • 2009 Class Project Viognier

    SOLD OUT  Known for its fruity and floral aromas this wine is no exception, with notes of dried banana and honeysuckle. BRONZE MEDAL WINNER: 2010 Tri Cities Wine Festival     Technical Information Coyote Canyon Vineyards Fermentation: Stainless 100% Viognier pH: @Bottling 3.42 @Harvest 3.48 Horse Heaven Hills AVA TA: 0.48g/100mL Only 43 cases produced RS: Read More …

  • 2009 Dean’s List Reserve Cabernet Sauvignon

    $22.00 4 Bottles Remaining This traditional style Cabernet has been aged in French oak for 30 months, developing toasted aromas of French vanilla and caramel, while maintain its fruity structure of dark berries, raspberries and black currant.

  • 2009 Dean’s List Reserve Syrah

    SOLD OUT $22.00 At the beginning, you will find cranberry, blueberry and toffee flavors.  As you explore more, you will notice aromas of caramel, vanilla and buttered toast.  Enjoy the firm tannins and candy finish.

  • 2009 Graduates Last Hyrah Syrah 3-pack

    SOLD OUT $42.00 Three 750ml bottles Silver Capsule The barrel used for this wine was toasted at a medium plus level (200 degrees C). This adds hints of vanilla, coconut and toffee to the cranberry and blueberry flavors of the wine. Red Capsule The barrel used for this wine was toasted at a heavy level (240 degrees C). Read More …

  • 2009 Midterm Merlot

    SOLD OUT $14.00 Featuring aromas of cherry, cranberry and a pleasant note of dill, which is derived from aging for 18 months in American oak, this wine has a balanced mouthfeel and a flavorful finish of crème brûlée. SILVER MEDAL WINNER: 2012 Washington State Wine Competition Technical Information 100% Merlot pH: @Bottling 3.64  @Harvest 3.68 Read More …