Awards & Accolades
Chris Upchurch has dedicated his life and career to creating world class wines having always said, “…scores aren’t everything. To be included in the great wines of the world, that is the goal.” Since its establishment in 2007, Upchurch Vineyard has developed a habit for greatness and a strong history of acclaim to support it.
Cabernet Sauvignon
2018
96 points – Robert Parker
95+ points – Jeb Dunnuck
98 points – Vinuous
2017
94+ points – Jeb Dunnuck
94 points – Vinuous
2016
97 points – Jeb Dunnuck
96 points – Robert Parker
94 points – Wine Enthusiast
Counterpart
2018
94 points – Jeb Dunnuck
94 points – Vinuous
2017
Best Splurge Bordeaux Red Blend – Seattle Wine Awards
91 points – Vinuous
2016
93+ points – Wine Advocate
93 points – Jeb Dunnuck
93 points – Vinuous
Southwest Facing
2019
94 points – Vinuous
2018
91 points – Wine Advocate
91 points – Jeb Dunnuck
92 points – Vinuous
2017
92 points – Wine Advocate
92 points – Vinuous
LTL Cabernet Sauvignon
2018
92 points – Vinuous
91 points – Wine Advocate
2017
92 points – Jeb Dunnuck
2016
Best Everyday Cab – Seattle Wine Awards
91 points – Vinuous
LTL Merlot
2019
92 points – Vinuous
LTL Rosé
2018
90 points – Vinuous
90 points – Wine Advocate
Upchurch art
Our Labels
Our label art is intimately created by some of the Upchurch Family’s favorite artists. Learn more about who they are and the art they’ve made.
Cooking With Chris
Ratatouille
A #throwbackthursday episode! Back in August, Chris harvested vegetables from the UV garden and used them to make Ratatouille. He pairs it with the 2019 LTL Grenache Rosé whose crisp acidity Chris…
Cooking With Chris
Deconstructed Guacamole
Chris prepares his signature deconstructed guacamole over pan seared scallops and serves it with the 2018 LTL Grenache Rosé. Download a pdf version of the recipe Ingredients: 2 dozen fresh scall.
Cooking With Chris
Muscles with Chorizo
Using mussels from Taylor’s Shellfish in Seattle, Chris whips up a funky dish that pairs perfectly with our Southwest Facing Sauvignon Blanc. Download a pdf version of the recipe Ingredients: 2lb…