Mission Mountain Winery

Note: Hover your mouse pointer over a medal to view the vintage and competition!

2009 Riesling – $9.99

Vintage: 2008
Appelation: Washington, Montana, Idaho
Vineyard: Tri-state source of Yakima Valley, WA; Dayton, MT; Caldwell, ID
Winemaker: Tom Campbell
pH: 3.25
Total Acidity: 0.86 g / 100 mL, measured as tartaric
Residual Sugar: 1.65%
Alcohol: 12% by volume
Notes: A consistent winner of national and international awards, this wine exhibits apricot and honey aromas to compliment its delicious semisweet fruit flavor. Great with many foods, from crab and chicken to Szechwan Chinese and everything in between.

Sundown – $8.99

Our answer to White Zin with 10x the flavor.

Appelation: American
Vineyard: A proprietary blend of grapes sourced from Yakima Valley, WA and Montana.
Winemaker: Tom Campbell
pH: 3.25
Total Acidity: 0.86 g / 100 mL, measured as tartaric
Residual Sugar: 2.65%
Alcohol: 12% by volume
Notes: This unique blush is much more flavorful and slightly sweeter than a White Zinfandel. Sundown has a light berry aroma and flavor that compliments pork and chicken. It’s also a great picnic and hot tub wine!

Gewurztraminer – $40.00 (sold out)

Limited production. Totally dry with a classic spicy flavor.

Appelation: Montana
Vineyard: Partridge Hill and Tavvener
Winemaker: Tom Campbell
pH: 2.9
Total Acidity: 0.96 g / 100 mL, measured as tartaric
Residual Sugar: 0%
Alcohol: 12% by volume
Notes: This dry, spicy wine exhibits hints of lychee and sandal wood aromas. Great with many types of Asian cuisine and rich sauces.

Vin Gris – $9.99 (Sold Out)

Totally dry. Made from Pinot Noir, Pinot Gris and Gewurzstraminer.

Appelation: Montana
Vineyard: Partridge Hill, Tavenner and Dayton
Winemaker: Tom Campbell
pH: 2.9
Total Acidity: 0.96 g / 100 mL, measured as tartaric
Residual Sugar: 1.15%
Alcohol: 11% by volume
Notes: This dry wine exhibits dried stone fruit and melon aromas with a high acidity to compliment its delicious fruit flavor. Great with sushi or to wash down oyster shooters.

2008 Muscat Canelli – $12.99

Great with asian cuisine and seafood.

Vintage: 2008
Appelation: Rattlesnake Hills
Vineyard: Estate in Zillah, WA
Winemaker: Tom Campbell
pH: 3.3
Total Acidity: 0.85 g / 100 mL, measured as tartaric
Residual Sugar: 2.7%
Alcohol: 11% by volume
Total Production: 250 cases
Notes: Our classic style Muscat Canelli with loads of muscat aroma and fruit. Finished with just a touch of sweetness. This is a great all-around table wine that goes with a Zillion foods! Tom’s preference is with crab, his wife enjoys it with curry, his brother loves it with turkey, and the list goes on and on.

Huckleberry Mountain – $9.99

Grape wine with natural huckleberry juice.

Appelation: American
Winemaker: Tom Campbell
pH: 3.25
Total Acidity: 0.75 g / 100 mL, measured as tartaric
Residual Sugar: 3.5%
Alcohol: 12% by volume
Notes: This unique blend of grape wine and natural huckleberry juice is a fun Montana favorite. Like eating sweet huckleberries.

2007 Monster Chardonnay – $14.99

International medal winner. Touch of oak and tropical fruit.

Variety: 100% Chardonnay
Appelation: Rattlesnake Hills
Vineyard: Horizon’s Edge Estate
Vinter: Mission Mountain Winery
Winemaker: Tom Campbell
pH: 3.32
Total Acidity: 0.72 g / 100 mL, measured as tartaric
Residual Sugar: 1.10%
Alcohol: 13.3% by volume
Notes: This non oaked Chardonnay was slow cold fermented then given a brilliant filtration and bottled to capture its complex character and rich fruit. The resulting wine is light straw in color with an excellent balance of tropical and lemony fruit flavors. This Chardonnay has a long lingering finish that makes it a joy to savor. Highly recommended with most rich seafood, especially salmon, prawns, crab and lobster.

Pinot Grigio – $28.00

Rich, ripe, refreshing. One of Montana’s treasures.

Appelation: Montana
Vineyard: Partrigde Hill and Tavenner
Winemaker: Tom Campbell
pH: 3.14
Total Acidity: 0.86 g / 100 mL, measured as tartaric
Residual Sugar: ?
Alcohol: 13% by volume
Notes: Rich, ripe and refreshing, this Montana treasure is perfect for those dry white wine lovers that seek an escape from Chardonnay. Amazing fruit and rich, round flavor.

2009 Nouveaux Riche – $14.99

Nectar of the gods.

Variety: 100% Muscat Canelli
Appelation: Columbia Valley
Size: 375 mL
Winemaker: Tom Campbell
pH: 3.25
Total Acidity: 0.86 g / 100 mL, measured as tartaric
Residual Sugar: 10%
Alcohol: 8% by volume
Total Production: 114 cases
Notes: Sold only at the winery. Compliments medium-sweet desserts like pound cake or crème brûlée.

2005 Ice Wine – $24.99 (Sold Out)

Very sweet and ultra-delicious.

Variety: 100% Chardonnay
Appelation: Columbia Valley
Size: 375 mL
Winemaker: Tom Campbell
pH: 3.35
Total Acidity: 0.76 g / 100 mL, measured as tartaric
Residual Sugar: 18%
Alcohol: 8% by volume
Notes: Sold only at the winery. Compliments the sweetest desserts or can be sipped and savored slowly by itself.

2003 Pinot Noir – $28.00

Bronze Medal Florida International Wine Competiton. Beautiful, deep and complex. Extreme Montana climate builds great character.

Appelation: Montana
Vineyard: Dayton, Page Vineyard and Partridge Hill
Producer: Mission Mountain Winery
Winemaker: Tom Campbell
pH: 3.42
Total Acidity: 0.7 g / 100 mL, measured as tartaric
Residual Sugar: 0%
Alcohol: 12.5% by volume
Total Production: 300 cases
Notes: The grapes were crushed whole and stems were left in to add tannic backbone to the wine. After a light pressing, the wine was aged in 225 liter French Limousin oak barrels for two years, then bottled.
This is a very complex Pinot Noir with elements of style recognized in the best Oregonian, Californian and French Pinot Noirs. It has a deep garnet color with violet highlights. The flavor and bouquet are a weave of cherry, spice and oak. This is a wine to be savored with your favorite veal, spring lamb, wild game or even rich, red salmon.

Sweet Red – $14.99

Meduim sweet made from Montana Pinot Noir. Goes great with hamburgers and bratwursts.

Variety: Pinot Noir
Appelation: Montana
Winemaker: Tom Campbell
pH: 3.3
Total Acidity: 0.75 g / 100 mL, measured as tartaric
Residual Sugar: 4%
Alcohol: 12.5% by volume
Total Production: 200 cases
Notes: This meduim sweet red wine can be served and enjoyed at room temperature or chilled. It has just the right balance of sweetness and tartness.

2007 Monster Red – $14.99

A blend of Merlot and Cabernet, worthy of the Flathead Lake Monster. A bold delicious red that goes great with grilled foods and Italian dishes.

Variety: 97% Merlot, 3% Cabernet Sauvignon
Appelation: Columbia Valley
Winemaker: Tom Campbell
pH: 3.4
Total Acidity: 0.72 g / 100 mL, measured as tartaric
Residual Sugar: 0%
Alcohol: 12.5% by volume
Total Production: 750 cases
Notes: This hearty red blend with its complex character and rich fruit was aged 12 months in French and American oak barrels. The resulting wine is brilliant red in color with violet highlights. This is a great wine with bold black cherry fruit, and extra depth is added by the oak and Cabernet. Enjoy it with steaks, lasagna or a big, juicy cheeseburger.

2007 Merlot Reserve – $18.99

Bright cherry and spice flavors make this a very food-friendly red. Gold Medal Winner Florida International Wine Competition.

Variety: 79% Merlot, 15% Cabernet Sauvignon, 6% Malbec
Appelation: Rattlesnake Hills
Winemaker: Tom Campbell
pH: 3.37
Total Acidity: 0.68 g / 100 mL, measured as tartaric
Residual Sugar: 0%
Alcohol: 12.5% by volume
Total Production: 310 cases
Notes: Winner of a gold medal at the Florida International Wine Competition. This Merlot, with its complex character and rich fruit, was aged 22 months in French and American oak barrels. The resulting wine is a brilliant garnet red in color with an excellent balance of toasty oak, rich cherry and subtle cigar box aromas. This Merlot has tremendous richness, great depth and a long lingering finish that makes it a joy to savor. Highly recommended with prime rib, rack of lamb, or your favorite Italian dish.

2005 Cabernet Sauvignon – $24.99

Silver Medal Tasters Guild International Wine Competition. Dark, smooth and delicious. Great balance of fruit and oak in this full-bodied red.

Variety: 80% Cabernet Sauvignon, 15% Cabernet Franc, 5% Merlot
Appelation: Yakima Valley
Vineyard: Konnowac Vineyard and Horizon’s Edge Estate
Winemaker: Tom Campbell
pH: 3.45
Total Acidity: 0.65 g / 100 mL, measured as tartaric
Residual Sugar: 0%
Alcohol: 12.5% by volume
Total Production: 200 cases
Notes: This medium garnet colored Cabernet, with its complex character and rich fruit, was aged 23 months in American oak barrels, suggesting a hint of dark chocolate wrapped in raspberry and cherry. Soft oak, currants and plum with underlining richness give it a smooth, satisfying finish. We highly recommend this forward-fruit masterpiece with a rack of lamb.

2003 Syrah – $35.00

Limited production. Giving you the best of the Rhone and Australia.

Variety: 100% Syrah
Appelation: Rattlesnake Hills
Winemaker: Tom Campbell
pH: 3.5
Total Acidity: 0.65 g / 100 mL, measured as tartaric
Residual Sugar: 0%
Alcohol: 13% by volume
Notes: Best of the old-world and new-world styles. A great match with brazed lamb shank and garlic mashed potatoes.

2005 Malbec – $24.99

Limited production. Gold Medal Winner Florida International Wine Competition .

Variety: 100% Malbec
Appelation: Rattlesnake Hills
Winemaker: Tom Campbell
pH: 3.5
Total Acidity: 0.65 g / 100 mL, measured as tartaric
Residual Sugar: 0%
Alcohol: 13% by volume
Notes: Winner of a gold medal at the Florida International Wine Competition. A dark dense wine with hints of coffee and chocolate that linger in its long finish.  It’s a perfect match for any steak..

1990 Blanc de Noir Champagne – $50.00 (can not be shipped.)

Method Champanoise from Pinot Noir grapes, bottle fermented 16 years to perfection.

Variety: 100% Pinot Noir
Appelation: Montana
Vineyard: Dayton and Page
Vintner: Mission Mountain Winery
Winemaker: Tom Campbell
pH: 3.0
Total Acidity: 0.8 g / 100 mL, measured as tartaric
Residual Sugar: 0.72%
Alcohol: 12.5% by volume
Total Production: 100 cases
Notes: This Pinot Noir was French oak aged six months, then placed in Champagne bottles to ferment in the traditional Methode Champagnoise. This batch was riddled and disgorged after eight years to make it extra complex.
The resulting wine is light salmon and straw in color with an excellent balance of toasty oak, light smokey strawberry and pear flavors with very fine bubbles. This Champagne has a crisp, lingering finish that makes it a joy to savor. I recommend it highly with most rich seafood, especially lox, prawns, crab and lobster.

Cream Sherry – $18.99

Made from Orange Muscat and strengthened with Brandy.

Variety: Orange Muscat
Appelation: Columbia Valley
Size: 375 mL  bottle
Producer: Mission Mountain Winery
Winemaker: Tom Campbell
pH: 3.6
Total Acidity: 0.67 g / 100 mL, measured as tartaric
Residual Sugar: 9.5%
Alcohol: 19% by volume
Notes: Orange Muscat grapes were crushed whole and high proof brandy was added during fermentation. This is a very rich and fragrant Cream Sherry that can be enjoyed after a big meal or while relaxing in a favorite easy chair.

Port – $18.99

A rich, full-bodied Ruby Port.

Variety: Tinta Franchesca
Appelation: Columbia Valley
Size: 375 mL
Vineyard: Horizon’s Edge Estate
Producer: Mission Mountain Winery
Winemaker: Tom Campbell
pH: 3.6
Total Acidity: 0.67 g / 100 mL, measured as tartaric
Residual Sugar: 7.5%
Alcohol: 20% by volume
Notes: The grapes were crushed whole and stems were left in to add tannic backbone to the wine. High proof Brandy was added during fermentation. After a light pressing, the wine was aged in old 225 liter French Limousin oak barrels, then bottled.
This is a very rich, deep, dark Port with elements of style in the Ruby and Vintage Port traditions. A great addition to sauces and a great joy to savor after a hearty meal with a great cigar (so smoke ‘em if you got ‘em).

Cocoa Vin – $18.99

A fantastic pairing of two major food groups.

Variety: Port with chocolate extract
Appelation: Columbia Valley
Size: 375 mL
Winemaker: Tom Campbell
pH: 3.6
Total Acidity: 0.67 g / 100 mL, measured as tartaric
Residual Sugar: 10%
Alcohol: 20% by volume
Notes: Great on top of vanilla ice cream.