The Rhythm of Life at Cadence Winery

For Ben Smith, a Boeing engineer, it happened in 1997, when he and his wife, Gaye McNutt, created Cadence Winery in Seattle. The couple produces small quantities of Bordeaux blends with big, luscious flavors, lots of fruit and spice.

Producing commercial wine was not in the plans for Smith, who went to work for Boeing in 1993. McNutt, a Microsoft attorney, was busy with litigation and traveling for the software company. Smith dabbled in making homemade beer, and he and McNutt enjoyed wine as consumers.

Colleagues at Boeing introduced Smith to the aeronautic company's wine club, where Smith became a member and quickly began making his own wine.

"I just got hooked," Smith said. "People liked the wine I produced and I was getting noticed at the annual Boeing wine competition. It became a passion."

The modest Smith was winning the top awards for winemaking at the Boeing gatherings, when someone planted the seed that he should make wine commercially. He was somewhat frustrated as an engineer and looking for ways to express more creativity.

As McNutt recalled, the couple decided to purchase 10.5 acres of land on Red Mountain, one of the state's finest regions for growing grapes.

"This happened before we got engaged or concretely decided that we were going to start the winery," McNutt said. "Over the summer of 1997, we developed a business plan. My experience as a business lawyer and earlier financial analyst experience turned out to be the perfect complement to Ben's knowledge of the (wine) industry."

Cadence took on life in 1998, as Smith produced two distinctive wine blends, released commercially last year. He produced a 1998 Tapteil Vineyard blend, featuring 49 percent of cabernet sauvignon, balanced with 26 percent of merlot, 21 percent cabernet franc and 5 percent of petit verdot. The 1998 Spring Valley Vineyard blend from Walla Walla is 70 percent merlot, with 17 percent petit verdot and 13 percent cabernet franc.

This year, Smith will release four wines - Spring Valley and Tapteil, along with Ciel du Cheval and a reserve. Release dates are in June, August and November.

The Spring Valley is very good, but best to drink now versus cellaring. The Tapteil is a balanced wine with depth, good tannic structure and a wonderful feel in the mouth. I would rate this very high in the atmosphere of Bordeaux blends, and I can't wait for the reserve blend due out in November.

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