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Greg Powers, co-owner and winemaker at Badger Mountain/Powers winery, has always tried to think outside the box. That's why he puts a lot of his no-sulfite-added wine into a 3-liter carton.

His winery on the outskirts of Kennewick and Richland offers two distinct styles. The Powers label follows the traditional practice of using sulfites in making the wine, while Badger Mountain has carved out a niche making wines from organically grown grapes and no sulfites were added (NSA) in the winemaking process.

To commemorate its 25th anniversary, the winery is producing three bag-in-the-box wines.

However, the thinking outside the box comment was meant to honor the winery's introduction many years ago of wine made from organically-grown grapes and the sale of some of their wines advertised NSA.

Most wineries add sulfites to control and stabilize wine to lengthen its shelf life, especially to white wines. Technically, the sulfites inhibit or kill bacteria or wild yeast in the winemaking process and encourage a rapid and clean fermentation, according to The Oxford Companion To Wine by Jancis Robinson.

"If you are going to try an organic wine, remember the downside to low-sulfite wines: They are sensitive to oxygen," warns Wine and Health Magazine, which gave high ratings to Badger Mountain's organic wines.

This means the buyer shouldn't age them too long or open them and let them breathe.

"Once they are open, they are meant to be drunk," Powers told Wine and Health magazine.

The winery goes to great lengths to keep its NSA wine from oxidizing. Batches are sized to the fermentation tanks to decrease the amount of air in the tanks.

Powers said he treats his NSA wines like milk, with close attention to the date the wines are on the shelves and tries to only release a three-month supply at a time.

That's why two of those wines, a Pure Red and a Pure White, are in a 3-liter bag-in-the-box. No air can get to the wine, so it can sit around the house for about a month without losing much of its aroma and flavor.

Doing without sulfites makes it harder to control a wine's quality, and Powers admits he had to learn how to make a no-sulfites-added wine.

But he must have been successful, because the organic NSA wines are his biggest sellers.

Organic or not, Badger Mountain/Powers wines have one thing in common -- their prices are mostly in the $10 to $15 range.

The winery can be reached off of Leslie Road near the Badger-Interstate 82 interchange. Look for the signs.

Badger Mountain 2007 Pure White (NSA), $20-$22 for a bag-in-the-box -- A tasty blend of Muller Thurgau, Semillon and Sauvignon Blanc, this goes well with lighter foods and as a cocktail wine. Lots of clean, tasty citrus.

Badger Mountain 2007 Pure Red (NSA), $20-$22 bag-in-the-box -- A blend of Cabernet Sauvignon, Syrah and Merlot showing off raspberries, spice and a juicy finish.

Badger Mountain 2007 Riesling (NSA), $8-$9 -- Peaches and apples come to mind with this inviting semisweet wine in an attractive blue bottle.

Badger Mountain 2007 Merlot (NSA), $14-$15 -- Another blue bottle. Nutty aromas backed up by strawberries and currants.

Powers 2006 Cabernet Sauvignon, $20-$22 bag-in-the-box -- Think rich chocolate fudge with raspberries. A big wine for its type.

Powers 2007 Chardonnay, Columbia Valley, $10-$12 -- Nice oak, tropical fruit with golden delicious apples. Bright and tasty.

Powers 2007 Muscat Canelli, Columbia Valley, $10-$12 -- Delightful aromatics, honeysuckle and other blossoms with sweet Fuji apple flavors.

Powers 2004 Syrah, Columbia Valley, $12-$14 -- Smoky oak and earthy aromas lead to berry and licorice flavors.

Powers 2005 Merlot, Columbia Valley, $12-$14 -- A hint of tobacco and then cherries and ripe plums with a smooth long finish.

Powers 2005 Cabernet Sauvignon reserve, Champoux Vineyards, $25-$30 -- From a classic Cabernet Sauvignon vineyard that some folks charge $100 and more for its reds. Truffles and chocolate aromas with strawberries and more chocolate flavors, balanced with lean tannins.

Powers 2005 Meritage red table wine, $35 -- A blend of Cabernet Sauvignon, Merlot and Cabernet Franc that offers impressive oak beginnings and then berries and more yummy chocolate. It's silky smooth.

 
Bob Woehler, a retired Herald staff writer, has been writing a column about wines of the Pacific Northwest since 1978. Send him e-mail at bwoehler@charter.net.

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