{"title":"Charles \u0026 Charles","description":null,"products":[{"product_id":"charles-charles-post-no-35-cabernet-sauvignon","title":"Charles \u0026 Charles Post No. 35 Cabernet Sauvignon","description":"\u003cp\u003e\u003cstrong\u003eCharles \u0026amp; Charles Post No. 35 Cabernet Sauvignon\u003c\/strong\u003e is a Columbia Valley Cabernet Sauvignon–Syrah blend bottled at 13.9% ABV in a standard 750ml format. Awarded 92 points by James Suckling and 89 points from Wine Spectator, this red blend takes its name from the average 35 days the wine spends on its skins during fermentation and extended maceration—a deliberate choice that drives its dense, deeply extracted character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 13.9%  |  Origin: Columbia Valley, Washington  |  Cabernet Sauvignon–Syrah Blend  |  Producer: Charles \u0026amp; Charles, Benton City, WA\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCharles \u0026amp; Charles is a collaborative project based in Benton City, Washington, sourcing fruit primarily from Goose Ridge and Milbrandt Vineyards in the Columbia Valley. The blend typically runs roughly 60% Cabernet Sauvignon and 40% Syrah, though the exact ratio shifts with each vintage. What sets Post No. 35 apart is its fermentation protocol: the Syrah component undergoes whole-cluster fermentation with stems intact, while the Cabernet Sauvignon is whole-berry fermented without stems. The majority of fermentations start spontaneously via wild yeast, and each vineyard lot is vinified separately before blending. After primary fermentation, the wine rests on its skins for approximately a week of additional maceration, bringing the total skin contact to an average of 35 days—hence the name.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with ripe blackberry and black cherry before shifting into savory territory—olive, mesquite smoke, and black pepper. Deeper layers reveal tobacco leaf, dried herbs, and a whisper of cocoa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is plump and fruit-forward, with huckleberry, blackcurrant, and black raspberry flooding the mid-palate. A full, concentrated mouthfeel builds toward chewy tannins and savory undertones of earth and vanilla. The Syrah component asserts itself through smoky, peppery spice that threads through the ripe Cabernet fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and supple, with lingering blue- and red-fruit sweetness balanced by earthy tannin grip. Olive brine and smoked herbs echo on the fade.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Post No. 35\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe at 60–65°F in a large-bowled glass. A 20- to 30-minute decant softens the firm tannins and opens the aromatic complexity. Post No. 35 pairs naturally with grilled and smoked meats—its own smoky, peppery character mirrors char and spice. Try it alongside a dry-rubbed beef brisket, where the wine's dense fruit stands up to rich fat and smoke. Braised lamb shoulder benefits from the olive and herbal savory notes in the blend. A charcuterie board with aged salami, manchego, and oil-cured olives highlights the wine's Mediterranean-leaning aromatics without overwhelming its fruit core.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWeeknight dinners that call for a serious but affordable red\u003c\/li\u003e\n\u003cli\u003eBackyard grilling sessions with smoked ribs or burgers\u003c\/li\u003e\n\u003cli\u003eIntroducing adventurous drinkers to Washington State red blends\u003c\/li\u003e\n\u003cli\u003eGifting a wine lover who appreciates winemaking with a story behind it\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Post No. 35 taste like?\u003c\/strong\u003e Post No. 35 delivers a full-bodied profile dominated by ripe blackberry, blackcurrant, and huckleberry, layered with smoky, savory notes of olive, tobacco, mesquite, and black pepper. The tannins are firm and chewy, giving the wine a structured, concentrated feel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Post No. 35 compare to a pure Columbia Valley Cabernet Sauvignon?\u003c\/strong\u003e A straight Columbia Valley Cabernet tends to lean heavier on cassis and cedar with firmer, more angular tannins. Post No. 35's 40% Syrah adds smoky, peppery, and olive-toned complexity that gives the wine a rounder, more savory personality than a single-varietal Cabernet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Post No. 35 good for drinking on its own?\u003c\/strong\u003e Yes—its full body, ripe fruit, and supple finish make it satisfying as a standalone pour, especially after a brief decant to open the aromatics and soften the tannins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Post No. 35 made?\u003c\/strong\u003e Post No. 35 is produced by Charles \u0026amp; Charles in Benton City, Washington, using fruit sourced from Goose Ridge and Milbrandt Vineyards in the Columbia Valley AVA.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Post No. 35?\u003c\/strong\u003e Grilled ribeye steak matches the wine's dense tannin structure. Smoked brisket mirrors its mesquite and char aromatics. Braised lamb shanks echo the herbal, savory layers. Aged hard cheeses like manchego complement its earthy mid-palate. Mushroom risotto highlights the wine's earthy, umami-driven undertones.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Post No. 35 come in?\u003c\/strong\u003e Post No. 35 is available in the standard 750ml bottle format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Post No. 35 worth the price?\u003c\/strong\u003e Post No. 35 positions as an accessible, value-driven red blend that punches above its price tier, supported by a James Suckling score of 92 points and a wild-yeast, extended-maceration production approach typically found in more expensive wines.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Post No. 35?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 35-day skin contact that gives this wine its name is not a marketing gimmick—it is a deliberate extraction strategy that yields measurably deeper color, tannin, and flavor intensity than the standard two- to three-week maceration used for most wines at this price point. The split fermentation technique—whole-cluster Syrah against whole-berry Cabernet—creates textural contrast within the blend, marrying the Syrah's aromatic lift and spice with the Cabernet's structural backbone. Wild-yeast fermentations and vineyard-specific lot handling further distinguish Post No. 35 from conventional Columbia Valley reds. With 92 points from James Suckling, it represents one of Washington State's stronger value propositions in the Cabernet-Syrah category.\u003c\/p\u003e","brand":"Charles \u0026 Charles","offers":[{"title":"Default Title","offer_id":44837592105129,"sku":"27316","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Charles--Charles-Post-No35-Cabernet-Sauvignon__01575.jpg?v=1730487540"},{"product_id":"charles-charles-rose","title":"Charles \u0026 Charles Rose","description":"\u003cp\u003e\u003cstrong\u003eCharles \u0026amp; Charles Rosé\u003c\/strong\u003e is a Columbia Valley, Washington rosé blending Rhône grape varieties in a 750ml bottle at approximately 13% ABV. Awarded 90 points from James Suckling (2023 vintage), Wine Enthusiast, and Wine Spectator across multiple vintages, this wine has earned consistent critical praise for its vibrant fruit and refreshing acidity.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: ~13% (varies by vintage)  |  Origin: Columbia Valley, Washington  |  Style: Dry Rosé  |  Producer: Charles Bieler \u0026amp; Charles Smith\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCharles \u0026amp; Charles is a collaboration between two respected figures in American winemaking: Charles Bieler, who comes from a multi-generational winemaking family rooted in Provence, and Charles Smith, the iconoclastic Washington State vintner behind Wines of Substance and K Vintners. The rosé is built from a Rhône-inspired blend — the 2021 vintage comprised 44% Syrah, 25% Grenache, 24% Mourvèdre, and 7% Cabernet Sauvignon. All fruit is sourced from vineyards above 1,100 feet in elevation within Columbia Valley, placing the grapes in the top 10% of Washington plantings by altitude. That elevation allows gentle ripening, preserving natural acidity and developing complex flavors without excessive alcohol. Grapes are harvested at night to minimize color extraction, then put through a direct press to keep the wine light and fresh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with bright wild raspberry and watermelon, followed by delicate floral tones of rose petal and lavender. Yellow strawberry and a subtle citrus note add vibrancy as the wine opens in the glass.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e On entry, the palate is light-bodied yet full-flavored, with red plum and strawberry fruit arriving immediately. Mid-palate reveals a streak of minerality and earthy spice, supported by lively acidity that keeps the wine taut and refreshing. A hint of orange peel and smoky spice adds dimension without weight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is crisp and clean, with lingering raspberry and a gentle tangy quality. It closes dry and bright, encouraging another sip without fatigue.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Charles \u0026amp; Charles Rosé\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe well chilled, between 45–50°F, in a standard white wine glass to focus the aromatics. This rosé is built to be an effortless warm-weather pour but has enough structure to hold attention at the table.\u003c\/p\u003e\n\u003cp\u003eIn a \u003cstrong\u003eFrosé\u003c\/strong\u003e, the watermelon and strawberry notes translate beautifully into a frozen format. A \u003cstrong\u003eRosé Spritz\u003c\/strong\u003e — rosé topped with elderflower liqueur and sparkling water — plays off the wine's natural floral character. For a \u003cstrong\u003eFrench 75 variation\u003c\/strong\u003e using rosé instead of Champagne, the wine's acidity and citrus undertones provide a clean, dry backbone.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSummer entertaining on patios, rooftops, and poolside gatherings\u003c\/li\u003e\n\u003cli\u003eBringing a reliably crowd-pleasing bottle to a dinner party\u003c\/li\u003e\n\u003cli\u003ePairing with a Mediterranean or charcuterie spread\u003c\/li\u003e\n\u003cli\u003eIntroducing Rhône-style rosé to someone accustomed to Provence\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Charles \u0026amp; Charles Rosé taste like?\u003c\/strong\u003e It delivers bright strawberry and raspberry fruit with watermelon, a thread of minerality, and lively acidity that finishes crisp and dry. Subtle earthy spice and floral notes distinguish it from simpler rosés.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Charles \u0026amp; Charles Rosé compare to Whispering Angel?\u003c\/strong\u003e Whispering Angel is a Provence rosé built primarily on Grenache, Cinsault, and Rolle with a very pale, delicate profile, while Charles \u0026amp; Charles is a Washington State Rhône blend with slightly more body, berry intensity, and spice. Both are dry and food-friendly, but Charles \u0026amp; Charles typically sits at a lower price point with comparable critical scores.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Charles \u0026amp; Charles Rosé good for sipping on its own?\u003c\/strong\u003e Absolutely — its balance of fruit, acidity, and minerality make it a satisfying stand-alone pour, especially when served well chilled on a warm day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Charles \u0026amp; Charles Rosé made?\u003c\/strong\u003e It is produced in Columbia Valley, Washington, from vineyards situated above 1,100 feet in elevation. Columbia Valley is Washington's largest American Viticultural Area, known for its warm days, cool nights, and long growing seasons.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Charles \u0026amp; Charles Rosé?\u003c\/strong\u003e Grilled shrimp or salmon benefit from the wine's acidity cutting through richness. A charcuterie board with prosciutto and aged cheeses complements the earthy spice. Greek salad with feta mirrors the wine's tangy freshness. Roasted chicken with herbs aligns with the Rhône character of the blend. Strawberry-topped desserts echo the wine's dominant fruit notes without overwhelming its dryness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Charles \u0026amp; Charles Rosé come in?\u003c\/strong\u003e The standard offering is a 750ml bottle, which is the most widely available format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Charles \u0026amp; Charles Rosé worth the price?\u003c\/strong\u003e It positions squarely as a value-driven rosé that punches above its weight — multiple 90-point scores from major publications place it alongside wines that cost significantly more, making it one of the stronger values in American rosé.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Charles \u0026amp; Charles Rosé?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat separates this wine from the crowded rosé market is specificity of place. The dedicated high-elevation vineyard sourcing — above 1,100 feet, in the top 10% of Washington State plantings — is a production detail that virtually no other American rosé producer can claim, and it directly shapes the wine's natural acidity and restrained alcohol. The collaboration between Charles Bieler's Provençal winemaking heritage and Charles Smith's deep knowledge of Washington terroir produces a rosé that bridges Old World elegance and New World fruit generosity. Consistent 90-point scores across Wine Enthusiast, Wine Spectator, Wine \u0026amp; Spirits, and James Suckling over more than a decade confirm this is not a one-vintage success story but a reliably well-made wine.\u003c\/p\u003e","brand":"Charles \u0026 Charles","offers":[{"title":"Default Title","offer_id":44837743493289,"sku":"31100","price":11.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Charles-Charles-Rose__89371.jpg?v=1730492929"}],"url":"https:\/\/theliquorbarn.com\/collections\/charles-charles.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}