to produce a variety of styles from light bodied claret-style blends, higher bodied more alcoholic "Zinfandel-like" wines to port style fortified wines. The grape was a favorite of Dr. Walter Clore, the "father of Washington wine". He encouraged the grape's planting throughout the Yakima Valley AVA in the 1960s and 1970s. In 1976, John Williams of Kiona Vineyard in what is now the Red Mountain AVA planted a few hectares that would be used in 1980 to make the first commercial Lemberger wine produced in Washington.<ref name="Seattle pi">Richard Kinssies "Wine Pick of the Week: 2001 Kiona Lemberger"' Seattle Post-Intelligencer June 17th, 2003</ref> As of 2011 there were of the variety planted throughout the Columbia Valley AVA, including Red Willow Vineyard in the Yakima Valley AVA, Champoux Vineyard (which along with Kiona and Red Willow has some of the oldest Lemberger vines in the state) and Destiny Ridge Vineyard in the Horse Heaven Hills AVA, with additional plantings in the Rattlesnake Hills and Columbia Gorge AVAs. Despite the grape's history, winemakers have had a difficult time marketing the grape due to consumers' association of the name Lemberger with the smelly cheese of a similar name. Some winemakers have taken the approach of California winemaker Jed Steele who, in partnership with Chateau Ste. Michelle, makes a Washington Blaufränkisch that he labels under the proprietary name "Blue Franc" to avoid using the names Lemberger or Blaufränkisch which have also not fared well among consumers.Frank Prial "WINE TALK; And Now for Something a Little Different" The New York Times April 25th, 2001 According to wine expert Paul Gregutt, Washington Lembergers are characterized by their "blood red" color, with light peppery spice aromas and flavors of ripe berry fruit. Wines and food pairings Blaufränkisch wines have aromas of dark ripe cherries and dark berries, are spicy, have medium tannin levels and sometimes very good acidity. Young wines are deeply fruity and become more velvety, supple and complex with age. According to wine expert Oz Clarke, well made examples of Blaufränkisch will have notes of red currants and blackberry fruit. The grape does have the potential to have high tannins and acidity levels which can be moderated by harvest decisions and some oak aging. However, Clarke notes that wines from Blaufränkisch can take on too much oak flavoring and come across as excessively oaky. When blended with other varieties, Blaufränkisch often contributes acidity and structure to