The Times - Serving Waitsburg, Dayton and the Touchet Valley

Ash Hollow Winery of Walla Walla sits on 287 acres of high desert. At the time of land discovery, winemakers Spencer Sievers and Jennifer Gregory, both wine professionals of Walla Walla, toured the property on foot and the decision was made this would be where they would grow their estate grapes and establish the Ash Hollow Winery. That was 13 years ago.

Today, Ash Hollow produces a line of well-known white and red wines. If I said a label successfully launched a winery, I wouldn't be wrong. The genius of Jennifer and her marketing background produced a label representing the wineries newest line of red blended wines, "Legends."Soon after, a professional blog of cinema proportions was launched generating a cult-like following across the U.S. with ad copy; "Buy the Wine, Taste the Legend."

A regional wine at a great price, the Ash Hollow 2008 Legends Headless Red, is just $18 a bottle; a blend of 58 percent Merlot, 26 percent Cabernet Sauvignon, 13 percent Syrah and 3 percent Malbec.

I couldn't resist the Headless Red's fruit forwardness, nose buried deep in luscious dark raspberries. At first sip, a swoosh of Bing cherries taints the cheeks with hints of earth and heady spice filling the upper palate, ending in a luxurious ribbon of oaken finish wrapping a long and winding tongue.

In the case of the Headless red, Spencer and Jennifer admit to stuffing their mouths with grapes determining the ripeness of the grape before calling harvest. It's all about leaving the grapes to hang as long as possible before picking, this is what makes the rich flavor nuances in the Ash Hollow red blends.

Because you have the guts to bend over and take another little piece of your hide in this new marketing direction and because the ribbon effect on the Headless is exceptional, yours truly, Judith Henderson of Wine and Country Living, gives you 98 points of wine perfection for the Ash Hollow 2008 Legends Headless Red. Congratulations Jennifer, Spencer and Ash Hollow Team! 509 529-7565.

Readers, until next week, "Eat Art, Drink Imagination!"

Tuscan Foothill Herb Blend

1 tablespoon each: chamomile, sage, thyme,

rosemary

½ teaspoon each: fennel seed, cracked black

pepper, sea salt

In a mortar with pestle, blend all until roughly muddled. Lace skewers in tuna and red pepper cubes. Dry marinade in Tuscan Blend 2 hours before grilling to medium rare. Pair with mashed Yukon Gold's and a bottle of Ash Hollow 2008 Legends Headless Red wine.

Hear Judith's wine and food commentary at www.chefjudithhenderson.com Cook Book info: 509-52087