Winemaker Pete Beaumont is on a roll

NORTH CENTRAL WASHINGTON

Best Dessert, Gold 2015 Commander’s Reserve Dessert Wine

Gold 2016 Tre Amori

2016 Provence – Best of Class

2016 Merlot – Best of Class

2016 Malbec

Julie Aynn Photography photo

From left, Chateau Faire Le Pont’s 2016 Provence, 2016 Tre Amori, 2016 Malbec, 2016 Merlot and 2015 Dessert Wine.

Don Seabrook photo

There’s never been a year since the North Central Washington Wine Awards started in 2011 that Chateau Faire Le Pont Winery hasn’t won multiple Gold Medals.

This year, judges awarded the Wenatchee winery five of them, including three Best of Class awards. Clearly, winemaker and co-owner Doug Brazil is doing something right.

Doug, a retired U.S. Navy helicopter pilot, and his wife Debé, have overseen Chateau Faire Le Pont’s winery, restaurant and event center since its opening in 2004.

The winery won Gold and Best of Class for Red Wine Blends with its 2016 Provence, a sumptuous, a reserve Rhône Valley-style red. The winery’s 2016 Merlot was also a Best of Class Gold medal winner, as was the 2015 Commander’s Reserve Dessert Wine, made from Primitivo grapes and brandy distilled from Cabernet Franc grapes. Also winning Gold was the 2016 Malbec and the 2016 Tre Amori, an Italian Super Tuscan blend of Cabernet Sauvignon, Sangiovese and Merlot.

Winemaker Doug Brazil answered a few questions by email that give insight to what’s behind his delicious wines.

It’s all about the balance. I try to ensure that the acids, tannins, alcohol and fruit don’t overwhelm each other and no one component stands out or gets lost.

I look at the heat units and the lay of the vineyard. I also look at the history of the region, the vineyard and the grower. I only deal with growers that consider themselves wine growers instead of just grape growers, and you can really taste the difference.

I try to stay true to the varietal and style. All my wines taste different as I try to achieve what most people consider a true example of the particular varietal or blend. For example, I fell in love with Bordeaux-style blends, super Tuscan blends and Rhône-style blends during my travels in the Navy. I pay homage to these blends and try to get as close to the original style with “Confluence,” our Bordeaux blend, “Provence,” our Rhône Blend, and “Tre Amori,” our super Tuscan blend.

The process is very similar with all our wines. Where you notice the difference is in the variables — yeast selection, percentage of the different varietals in the blend, amount and toast levels of new and used oak. These, plus a few trade secrets that I keep to myself make my wines interesting to the customers. F