Avennia
Justine
Yakima Valley
2023
Vintage
Varietal
Grenache
ABV
Where it is, July 2026
Approaching Peak: drinkable, but best years are ahead.
Cellared's conservative view places Avennia Justine 2023 in a practical drinking window from 2028 through 2035. Avennia describes this Yakima Valley Southern Rhône-style blend as 63% Grenache, 25% Mourvèdre and 12% Syrah, with dark raspberry, alpine strawberry, tangerine peel, herbs, meadow flowers and crushed slate. The producer says it is delicious now but should round out with three to five years in the cellar. Bottle condition, storage and personal preference can move the timing, so taste one bottle before committing the rest to a longer hold. This is Cellared guidance rather than a guarantee.
The ‘23 Justine.
Avennia Justine 2023 from Yakima Valley, United States.
Drinking window
As Cellared editorial guidance: this drinking window is a calculated cellar recommendation, not a claim about the bottle's documented facts.
Tasting note
Avennia's 2023 technical sheet describes Justine as a Southern Rhône-style blend from the Yakima Valley, built from 63% Grenache, 25% Mourvèdre and 12% Syrah. The winemaker notes dark raspberry, alpine strawberry, tangerine peel, herbes de Provence, meadow flowers and crushed slate on the nose. The palate is dense and fleshy, carrying concentrated dark red fruits, dried herbs and peppered cured meat into a dusty mineral finish. The sheet says the wine is delicious now and that three to five years in the cellar can help it round out. The blend was made with 20% whole cluster, native fermentation in concrete, 18 months in neutral puncheons, and unfined, unfiltered bottling. Cellared guidance is to follow the wine's balance and savory detail as it opens.
The 2023 vintage
The exact 2023 technical sheet identifies Avennia Justine as a Yakima Valley Southern Rhône-style blend. It lists 63% Grenache, 25% Mourvèdre and 12% Syrah, 14.6% alcohol, and 389 cases. It identifies Upland Grenache, Kiona Heart of the Hill Mourvèdre and Oldfield Syrah, with native fermentation, 20% whole cluster, 18 months in neutral puncheons, and unfined, unfiltered bottling. The producer's guidance says it is enjoyable now and may benefit from three to five years of cellar time, with a suggested 2028 through 2035 window.
About Avennia
Avennia is a Washington producer whose Justine bottling applies a Southern Rhône-style blend to Yakima Valley fruit. The 2023 sheet gives the wine a precise identity through its 63% Grenache, 25% Mourvèdre and 12% Syrah composition, vineyards, native fermentation, concrete component and neutral puncheon aging. The result is presented as dark, savory and mineral, with a fleshy palate and dusty finish. Cellared keeps those estate details separate from practical service guidance and does not add unsupported vineyard or cellar claims.
From the cellar: pair with
Herb-crusted lamb with roasted fennel
The savory herbs and roasted richness echo the wine's Grenache fruit, dried-herb detail and mineral finish without hiding its lift.
Duck breast with sour cherry and thyme
The fruit and acidity can meet the duck's richness while the cherry and thyme mirror the wine's red-fruited and herbal profile.
Braised pork shoulder with rosemary polenta
Slow-cooked pork and rosemary provide a savory bridge to the wine's dark red fruit, peppered meat note and dusty Yakima Valley finish.
Service & cellaring
- Serving Temp
- Cellared guidance: serve lightly cool, around 60-65F (16-18C), and let the glass warm slightly if the fruit and savory detail need more room.
- Decanting
- Cellared guidance: open 30-60 minutes before serving, taste first, and extend the air time only if the tannin and dark fruit remain tightly wound.
- Cellar Storage
- Cellared guidance: keep the bottle dark and stable around 55F (13C), away from heat swings and vibration.
Frequently Asked
What is Avennia Justine 2023?
It is Avennia's 2023 Justine, a Southern Rhône-style blend from Washington's Yakima Valley. The producer lists 63% Grenache, 25% Mourvèdre and 12% Syrah, with Upland Grenache, Kiona Heart of the Hill Mourvèdre and Oldfield Syrah named in the technical sheet. The wine is described as dark, savory and mineral, with a fleshy palate and lasting finish.
What does the 2023 bottling taste like?
Avennia's winemaker notes dark raspberry, alpine strawberry, tangerine peel, herbes de Provence, meadow flowers and crushed slate. The palate is dense and fleshy, carrying concentrated dark red fruits, dried herbs and peppered cured meat into a dusty mineral finish. The sheet also describes a wine that is delicious now but can round out with several years in the cellar.
When should I open it?
The technical sheet says Justine is delicious now and that three to five years in the cellar can help it round out, with a stated drink window of 2028 through 2035. Cellared treats that as guidance rather than a promise. Storage, bottle condition and your preference for primary fruit or more developed savory character should decide whether to open a bottle now or hold it.
How should I serve it and what food works?
Serve it lightly cool around 60-65F (16-18C), open 30-60 minutes ahead, and taste before adding more air. Herb-crusted lamb, duck with sour cherry and thyme, or braised pork with rosemary polenta can work with the wine's dark fruit, savory herbs, peppered meat note and mineral finish. Adjust the air time and dish after the first pour rather than treating the guidance as fixed.