Cold Springs Winery

Before meeting him, I had a general idea of who William “Bill” Ringert was. I knew his résumé included stints as a B-25 pilot for the U.S. Air Force, that he attended the University of Idaho obtaining a degree in agriculture, and later earned a law degree from Southern Methodist University and went on to specialize as a water-rights attorney, somehow finding time to be a state senator as well. Impressive indeed, but all that background bio stuff faded when I shook his hand and met his friendly eyes. Bill was busy getting ready to make the hour drive to Boise for a wine-tasting event and only had a few minutes. Still, my brief encounter with Bill was enough to convince me that he focuses on two things in life: devotion to family (especially his wife and winery co-owner, Bing) and passion for Cold Springs Winery.

Taking exit 112 off the I-84 freeway revealed the verdant rows of his 33-acre vineyard. Handmade signs tout the vineyard’s varieties of Vitis vinifera, including chardonnay, riesling, and syrah. As I approached, the winery dog, Rags, sauntered over to greet me. It was clear she had been enjoying a dip in the nearby reserve pond. While wondering what breed she was, the tasting-room door opened and, with broom in hand, Julia Heath welcomed me.

Every baseball team needs a utility player who can play various positions. For the Cold Springs “team,” Julia is that person. Today she was wearing her tasting-room hat, but on other days, she is the vineyard manager; those handmade signs for the vineyard are her creations.

At about that time, Bill arrived in the tasting room and noted that Jamie Martin of Hagerman, Idaho, is his winemaker and it is Jamie who is charged with creating about 4,000 cases annually of chardonnay, viognier, riesling, pinot noir, merlot, cabernet franc, cabernet sauvignon, and syrah. I found all his wines distinctive and enjoyable, but his best seller, Hot Rod Red, a blend of syrah, merlot, and cabernet franc, stopped me in my tasting tracks. As I was imagining this wine paired with a barbecued steak, Bill mentioned that “Jamie likes to do blends.” At only $15 a bottle, I sprung for two bottles, and while doing so wondered how I was going to pack these babies in my already crammed suitcase for the flight home. Life has its challenges — they should all be this sweet!