‘Bus 1’ and ‘Bus 2’ will leave Walla Walla Vintners at 1:00 pm ‘Bus 3’ and ‘Bus 4’ will leave Walla Walla Vintners at 1:30 pm
“No one can touch what’s happening in Washington State right now.”
— Craig Collins, Master Sommelier, Austin, TX
Cesar aguado | key account director - florida • winebow pompano beach, florida
25+ years of peddling libations to the world 1 glass at a time. Live to travel and experience the world one breathe at a time. 20 years with Winebow (Stacole Fine Wines) in Florida. Raised Cuban in Miami. Married to an amazing woman and 2 great beings to follow my footsteps. Always up for an adventure and getting to know more great humans. Knowledge seeker.
PJ ALexander | somerset club • sommelier
boston, massachusetts
I have been a Sommelier since 2007. Starting as a cellar man for the Oxford Colleges in England. I lived in Bordeaux and studied full time in 2013 before moving to the United States. Stints in Aspen, Vail and Rhode Island at award winning hotels followed and then restaurants in Florida and Houston. In 2021, I joined the Somerset Club in Boston as Sommelier and bought a wine shop in late 2023. I am always learning and developing myself and my understanding.
kimberlie beers | co wine director & wine buyer • efron restaurant group
jacksonville, florida
A life long lover of wine with a passion for knowledge and over 15 years in the hospitality industry. Born and raised in Minneapolis, MN. Relocated to Jacksonville, FL in 2015.
Jeffrey Bencus | Wine director of picasso in the bellagio • bellagio las vegas, nevada
A serendipitous encounter in college was the start of a wine career. This first glimpse into the world of wine at a retail store in Rochester, NY awakened a passion which continued to grow as he eventually became Whitehouse Wine & Liquor’s General Manager. The years spent in retail afforded numerous international buying trips and opened the door to working the floor at some of the best restaurants in Rochester. Finally, in early 2007 Jeffrey moved full-time to the restaurant side of wine when he was hired as a sommelier by Chef David Burke to open his first Las Vegas restaurant. In late 2009 Jeffrey joined Raj Parr and the wine team of Chef Michael Mina in opening American Fish in the new Aria Tower at City Center, Las Vegas. In 2011, he took over the Spanish wine list at Julian Serrano Tapas and in the spring of 2015 he opened Chef Serrano’s Italian concept on the Bellagio fountains, LAGO. Finally in 2021, Jeffrey took over the 20-time Wine Spectator Grand Award-winning wine list at Picasso, Julien Serrano’s Crown Jewel, where he is currently running the wine program. Picasso is a 2 Star Michelin awarded restaurant which in 2022 received the highly-coveted Forbes 5 Star Award, given to less than 100 venues worldwide. Jeffrey is an Advanced Sommelier. He has been a Ruinart Challenge winner and was awarded the silver medal in the national finals of the Top Somm competition.
GUEST BIOs
savannah billedo | bar manager • elliott’s oyster house seattle, washington
My journey into the culinary world began at Elliott’s Oyster House, where I landed my first restaurant job. From there I was hooked. I continued my journey at the Metropolitan Grill, Daniel’s Broiler, and Lola’s moving from Host to Server to Bartender. All the while, immersing myself with food, spirits and, most importantly, wine. The more I learned, the more I realized how little I knew and how expansive the world of wine is. In 2022 I received a call to see if I wanted to try my hand at Management, eventually moving to my restaurant alma mater Elliott’s Oyster House. Here I was able to work with Beverage Director Amanda Reed, who through her expertise and passion, has helped solidify my desire to continue expanding my knowledge in the enchanting world of wine. When I’m not wrapped up in the culinary world, I enjoy the challenges of hapkido and embracing the beauty of the outdoors. I am an avid gardner, book lover and art enthusiast. Home is with my Husband Paul Donovan and our two cats Bug and Pepe.
Stefano biscotto | sales manager • breakthru beverage richmond, california
North California Sales Manager for Breakthru Bev (Aspect) Previously at Chambers & Chambers wine merchants. Founding member Estate Group.
Lauren Blumenthal | owner / general manager • sorella
spokane, washington
I’m 35 years old, love all things culinary, wine + travel. I have been in the hospitality industry for 20 years in both Seattle and Spokane. Last year, I took the leap to open a restaurant of my own and it is the greatest accomplishment of my life thus far.
Tiffany bobbs | wine director / gm / sommelier • the manship wood fired kitchen jackson, mississippi
I grew up in Sumrall, Mississippi & moved to the Metro Jackson area in 1999 to attend Mississippi College. While studying premed, I began working in hospitality part-time at Char Restaurant, where I became introduced to wine. I worked at The TreeHouse Grill & Willows in Vicksburg as Assistant General Manager, at Del Sol in Jackson as bookkeeper & server, & at Tico’s in Jackson as bartender before moving to Table 100 in Flowood full-time. While there, I took the introductory sommelier exam with the Court of Master Sommeliers & took over their wine program. I moved to The Manship in 2018 as General Manager & Wine Director. I’ve done continuous wine study for the past 13 years. I hold a Certified Specialist of Wine & Certified Specialist of Spirits from the Society of Wine Educators & have passed the WSET2. I’m currently studying for the Oregon Wine Expert certification from Napa Valley Wine Academy & the WSET3 certification. I have participated with organizations/events such as Oregon Pinot Camp, TexSom International Wine Awards, TexSom Conference, SommCon Atlanta, GuildSomm, Society of Wine Educators, & many local events in Mississippi. Most importantly, I am mother to a 17-year-old daughter & two very spoiled dogs.
Owner and founder of Waterford Wine & Spirits, which over the last twenty years has grown into four retail locations across Wisconsin as well as three wine bars.
Corey Cline | director of sales for domaine & estates - CA • southern glazers
wine & spirits
Cerritos, california
I grew up in Los Angeles and studied Marine Biology and Evironmental Science at UC Santa Cruz. My all-time passion is the ocean, but I have now incorporated wine as well. I have worked with Southern Glazers for 12 years, but first got into wine in New Zealand where I worked a few harvests post university. I have a dog named Scully (named after Vin Scully not the X-Files, she’s a big Dodgers fan) and I also love to ski. That’s me in a nutshell!
Chris clodfelter | general manager • valley brook country club
mcmurray, pennsylvania
Chris is the General Manager of a Country Club in Pittsburgh, PA. His Hospitality background includes managing country club’s in VA, IN, IL, OH and KY. He is actively involved in several wine groups in Pittsburgh and enjoys learning, tasting and introducing wine to his membership and friends who are new to wine. His love of the hospitality industry led him to name his first two dogs, Riesling (Giant Schnauzer) and Brie (Finnish Spitz).
courtney conte | senior account executive • colangelo & partners
new york, new york
Courtney is a New York-based Senior Account Executive who has been with Colangelo & Partners since November 2020. Starting as a PR Assistant, Courtney has been able to interact and grow with many parts of the business including influencer marketing, digital integration, event execution, spirits media relations, as well as leading a strong presence in wine media relations and luxury lifestyle, where her current expertise lies. Courtney works with an array of West Coast clients from California, Washington State, and Oregon. Courtney is WSET Level 2 Certified.
GUEST BIOs
Evan Davis | regional wine educator • spec’s wine, spirits, and finer foods
austin, texas
Evan Davis is a Regional Wine Educator for Spec’s Wine, Spirits and Finer Foods in Austin, Texas. A classically trained chef, Evan cut his teeth working in some of Austin’s finest restaurants. His passion for wine blossomed through a passion for food, and a culinary exploration trip to California eventually sparked a full-on obsession and a career in wine. When not working with wine, (but often while drinking it) Evan spends his time working on his other love: music. In his spare time he plays guitar, piano and writes songs, and is currently working on recording a solo album under his band name Friends of the Snowman.
jennifer delgado | beverage manager • upward projects
phoenix, arizona
With more than 10 years of experience with Upward Projects, she’s their go-to gal for all things vino and ale. In addition to her charm and hospitality, Jenny is an exceptional teacher and shares her beverage knowledge with Upward’s next wave of wine and beer aficionados. When Jenny is not teaching about wine, she’s on the hunt to find the best Pinot Noir this side of the Mississippi to add to her personal collection.
Lauren denyer | diploma events & enrichment manager • wset school london
london, united kingdom
Wine has been a passion of mine for well over 10 years. I turned that passion into a job in 2017 when I joined WSET School London as an educator. In the same year I completed the WSET Diploma in Wine and following that, later became a Master of Wine student. I am a certified Cava, Rioja, Bordeaux and Sherry educator. My main role is to support the Diploma students at WSET School London to help them achieve their wine dreams!
John devine | president • michael j. devine and associates
deerfield, florida
I’ve been in the wine business for over 30 years. I’m the President of our family company MJDA...We sell wine to cruise ships and airlines.
I moved to Seattle in 2010 to attend the University of Washington and have worked at DeLaurenti Food & Wine in the historic Pike Place Market since 2013. I was fortunate enough to become the store’s wine buyer in 2018. I’m looking forward to the opportunity to learn more about wine from my home state on this exciting trip!
GUEST BIOs
Dimitri draves | chain director • winebow
lantana, florida
I have been with Winebow for 8 years. A graduate of Florida State University with experience from Total Wine and More before moving into Wine distribution.
Katie finn | owner • desert wine shop on 111
la quinta, california
Katie Finn drinks wine for a living. As a Certified Sommelier through the Court of Master Sommeliers and Certified Specialist of Wine, she has dedicated her career to wine education and sharing her passion with others. After 8 years in Napa, working with notable estates and winemakers, she returned to the desert with her husband and two children. In addition to writing a wine column for CV Independent, providing wine education to restaurants and hotel staff, Katie is also the owner of Desert Wine Shop on 111 in La Quinta. Recognized as one of Palm Springs Life Magazine’s 40 Under 40, she continually strives to connect with her community and loves sharing her latest wine discoveries!
Brian Fitzpatrick | Business manager • breakthru beverage richmond, california
I was born and raised in the Chicago suburbs and made my way West to the University of Oregon where I graduated and began my interest in the world of wine with vintage 2001 crush at King Estate Winery. Since that experience, I have wholeheartedly pursued a career in wine holding many roles in the distributor and supplier areas of the business. I have enjoyed working with many retail and restaurant partners over the years helping them meet their wine program goals. I am currently the Portfolio Manager for the Aspect Fine Wine Division at Breakthru California. In my spare time, I enjoy outdoor activities like hiking, golf, and skiing.
Kevin good | district manager / events team • twin liquors austin, texas
I’m on the Wine Category Merchant team for Whole Foods Market, as a Category Merchant Analyst. My team sources, authorizes, and maintains WFM’s best-in-class Wine core and promotional assortment. Additionally, I support Local wine programming. I love all sorts of wine, from Cru Beaujolais to commodity Sauvignon Blanc served in a tumbler. I love to cook for my friends and family.
Andrew hamline | operations manager • indian hills country club mission hills, kansas
I’m a proud Kansas Citian, born and raised, who loves to be a hometown ambassador while traveling. My partner Lizzie and I aspire to create a wine and cocktail education course in the coming years and both serve as sommeliers in Kansas City hospitality.
Lauren harris | wine director • tria philadelphia, pennsylvania
Lauren Harris has spent 20 years in the wine industry, most of it happily dedicated to Tria. She began her wine journey at 20, diving into learning to keep up with Tria’s vibrant opening team. Lauren’s adventures in wine took her to Sydney, where she worked as a sommelier while deepening her wine studies. This Aussie chapter added a delightful twist to her expertise. As Tria’s Wine Director, Lauren selects the wines and crafts the menus for their two wine bars, ensuring there’s always something exciting. She leads fun weekly training sessions to keep her team sharp on the classics and thrilled by new finds. Her favorite region is the Loire Valley for its diversity and energy, and she’s a huge fan of South African Chenin Blanc. One of Lauren’s most memorable escapades was a spontaneous tour through the Loire Valley with friends, discovering hidden gems along the way to La Dive. She’s also explored Tuscany, Oregon, the Finger Lakes, and even Mexico on wine adventures. Lauren loves hosting weekly guest classes at Tria, making wine fun and approachable. She enjoys sharing her passion and creating enjoyable experiences for both guests and team members.
GUEST BIOs
timothy holst | lead sommelier • the allison inn & spa newberg, oregon
I am an enthusiastic representative of PNW wines for visitors from around the world. After years in wine production I swapped to hospitality to share my love of wine with everyone who visits our restaurant.
ross jackson | wine manager • mike’s wine & spirits
kansas city, missouri
Ross is a Certified Sommelier through the Court of Master Sommeliers as well as a Certified Sake Professional through the Sake Education Counsel. He was previously the Wine Director of James Beard Award Winning The American Restaurant and Corvino Supper Club & Tasting Room. He is currently the Wine Manager of Mike’s Wine & Spirits with multiple locations in Kansas City, MO and sits on the committee for ShuttleCork, a wine-centric fundraiser for The Nelson-Atkins Museum of Fine Art.
kristina jacobs | general manager • waypoint seafood and grill williamsburg, virginia
Kristina Jacobs is the General Manager of Waypoint Seafood and Grill in Williamsburg, Virginia, renowned for its exquisite seafood. With a strong passion for wine, Kristina has meticulously developed the restaurant’s wine program, personally selecting each bottle to perfectly complement Waypoint’s culinary offerings. Her expertise and discerning palate ensure an exceptional dining experience for every guest. Originating from the quaint town of McColl, South Carolina, Kristina brings an authentic Southern charm and warm hospitality to her leadership, creating a welcoming and elegant ambiance that resonates throughout the restaurant. Her dedication to excellence and attention to detail have made Waypoint Seafood and Grill a beloved establishment among locals and visitors alike. Beyond her professional accomplishments, Kristina is a devoted mother to four children: Kayly, Tripp, Logan, and Lane. Balancing her dynamic career with her family life, she exemplifies grace and commitment in all aspects of her life. Kristina’s journey is a testament to her passion for fine dining, wine, and her unwavering dedication to both her craft and her family, making her an inspiring figure in the culinary world.
Chris james | beverage director & sommelier • lonesome dove western bistro austin, texas
GUEST BIOs
marcell keys | beverage director • chops lobster bar
boca raton, florida
I’ve been in the restaurant business since 2007 and this will be my first trip to Washington.
Jill Kidd | mid atlantic chain director • winebow
ashland, virginia
25+ years in the wine industry with extensive experience in Distributor Network and Supplier relationships. Proven manager with successful sales results over the past 20+ years. Manage $60+MM in sales across six states with multiple regional manager and directors. WSET 1 & 2 certifications and Winebow certified level 2.
Barking Frog Wine Manager and Sommelier, Torrey Lewis, has been in the hospitality business for over 12 years. His career began at South Seattle’s Pastry and Baking Arts program. After working in baking and pastry for several years before switching to hotel service and then ultimately catching the wine bug, Torrey takes a more relaxed approach to wine and beverage service. He guides guest experiences looking to create memories, and go beyond standard service, aiming to be relatable and knowledgeable. Torrey’s wine experience includes working at Purple Café and Wine Bar and Light Sleeper Wine Bar, both in downtown Seattle. He has also completed the Certified Sommelier accreditation with the Court of Master Sommeliers, as well as the Italian Wine Scholar certification. He is currently pursuing the Advanced Sommelier accreditation through the Court of Master Sommeliers. In his spare time, he pairs wine and music as well as being an avid but fairly unsuccessful fly fisherman.
amy loll | culinary director • high flying foods
sausalito, california
I have proudly called San Diego home for the past 15 years. Over the last decade, I have been managing operations and purchasing for High Flying Foods at our seven restaurants within SAN airport. More recently, I have assumed responsibility for the company’s purchasing program across 23 restaurants, specializing in the Food, Liquor, and Wine programs. We tailor these programs for each airport market, aligning with our philosophy of supporting local and small producers.
GUEST BIOs
tori long | bar manager • 2120
seattle, washington
I’ve been in the restaurant industry for 10 plus years. Originally from Tri-Cities Washington, I’ve found myself on the other side of the state in Seattle. Currently, I’m the bar manager for 2120 where I design seasonal menus, oversee daily operations, and through these have found a love for Washington wine. Outside of work, I enjoy attending concerts, trying new bars and restaurants, and unwinding with my two cats, Debbie and Randall.
neil loomis | vp of beverage • fine dining restaurant group
jackson, wyoming
I have lived in Jackson Hole for over 30 years. In 2001, I helped open the flagship restaurant for our group, The Rendezvous Bistro. Over time we have now become a restaurant group with 7 restaurants, 2 wine shops, 2 breweries, a catering company, a sausage business and an ice cream company. Beverage has always been my passion, specifically wine. A lifetime goal of mine is to spend time in every major wine region in the world. So far I’m doing pretty well! I think to truly understand a place, one must visit it, to soak up the culture and to get a real feel of the terroir. I feel extremely fortunate to live where I do, and to have created the job I have. As such, I seek to continually learn more about the beverage world and to share my knowledge with the staff we have in all our businesses. Cheers
harry luong | server / sommelier • capital grille
denver, colorado
I graduated from the University of South Florida with a degree in Hospitality management in 2016. My wine journey began while I was bartending and serving at the Ritz Carlton in Florida. Working in fine dining motivated me to learn more about food, beverage, and wine, so in 2018 I enrolled in the CMS Introductory course. Shortly after, in 2019, I became Certified. I currently live in Denver, Colorado, working at the Capital Grille and pursuing Advanced certification.
Cameron Mascia | Sommelier • coqodaq
new york, new york
From a young age, I was immersed in the world of hospitality, starting my journey in my father’s kitchen in Philadelphia at 11 years old. This early exposure sparked a lifelong passion for the industry. After spending a decade honing my skills in the kitchen, I transitioned to front-of-house roles, beginning as a barista at La Colombe. My time there expanded into a successful wholesale career, where I managed a $2.5m portfolio supplying coffee to some of NYC’s top restaurants and hotels. After 7 years with La Colombe, driven by a desire to deepen my beverage expertise, I ventured into bartending and wine study. I passed CMS Certified as well as my Q-Arabica Grader and began working under the leadership of Mia Van De Water and Victoria James at the flagship COTE Steakhouse, as well as contributed to the opening team at COQODAQ. Currently, I am preparing for the CMS Advanced exams, with plans to sit for them early next year.
GUEST BIOs
matthew mclaughlin | wine director • guard and grace
houston,
texas
Originally from Michigan but living in Houston since the summer of 2000, I have spent the past thirty years in the restaurant and wine industry. I have worked in a variety of restaurants, wine bars, and retail shops as well as wholesale wine distribution.
Meg norman | beverage manager • jf restaurants
new
york, new york
Deeply passionate about fermentation and the science of spirits and wine. My career is driven by a commitment to sustainability and supporting small businesses that aim to positively impact the industry. Blending innovation with respect for artisanal traditions to shape a sustainable future for the industry.
Ryan O’connor | beverage director • surrell
seattle,
washington
“I feel sorry for people who don’t drink. When they wake up in the morning, that’s as good as they’re going to feel all day.” -- Dean Martin
Megan Overman | wine buyer / manager • Island prime
san
diego, california
I have been a Sommelier and running wine programs for world class restaurants for the last 20 years. I started my career in Seattle, Washington and moved down to San Diego 8 years ago. I have studied all over the world, worked in France and make wine in Mexico.
GUEST BIOs
jade palmer | wine buyer / manager • hop city craft beer & wine atlanta, georgia
Jade found her way into the wine world as a Delta Air Lines flight attendant, where she became a “Sky Sommelier,” trained in wine pairings and wine service in premium cabins. During the pandemic, Jade pivoted into wine full-time by working at a local wine shop. A few certifications later, Jade is now a wine buyer and manager running a ~1,000 placementprogram. She is also a current WSET Diploma Candidate.
tommy pappas | general manager • flint creek cattle co. / bar sur mer
seattle, washington
I have been a hospitality professional since I was 15 years old, going on 29 years now. I was raised by a single mother in Memphis, TN. A traditional route to an education was not available to me. The hospitality industry gave me an avenue to learn how to be a good human being and how to be a thoughtful leader.
jim provance | manager • ascend prime steak and sushi bellevue, washington
I am a certified sommelier now, but I plan on going all the way to master sommelier eventually. I aim to perpetuate a cycle of learning and teaching about all things in the beverage world. I have had an obvious bias toward Washington wine since I moved to Seattle in 2016 and I can’t wait to learn more about a place I enjoy so much!
edgardo quanico | bar manager • maripili tapas bar
seattle, washington
Hello! My name is Edgardo Quanico Jr., but I go by Ed and I work at Maripili Tapas Bar in Seattle. I’m looking to delve more deeply into the world of wine. I have spent the last 15 years bartending. Having worked in places like Bazaar, The Cosmopolitan Chandelier Bar, Scotch80 Prime, and Majordomo exposed me to different styles of service and mixology and has allowed me to develop my skills. Speed of service, attention to detail, efficiency, and most importantly completing tasks with a sense of urgency while maintaining a welcoming yet fun persona are among those. These experiences opened up an opportunity to work with Plush Agency as a beverage trainer for Station Casinos. As the current bar manager at MariPili, I find that these skills are greatly benefitting my program here, but I am constantly working on pushing my wine knowledge. An experience like this road trip would be a huge honor and could kick start my growth into the next level of wine experience and knowledge, so that I can contribute that to my program at MariPili and help enrich the wine community in Seattle. During my free time I enjoy reading comics, playing video games, cooking, wine tasting, spirit tasting and traveling.
GUEST BIOs
artem
raetckii | sommelier • the polo bar
new york, new york
Born and raised in Vladivostok, Russia. Emigrated to USA in 2013. Been working in restaurants and studying wine since then. Certified with CMS since 2017, WSET-3 since 2021. Passionate about cigars, fine wines and spirits, thoughtful movies and being in nature.
Nicole ramirez | sommelier / server • alpana
chicago, illinois
Nicole Ramirez’ journey into wine was not an obvious one. This Bridgeport native grew up in a Puerto Rican family surrounded by the comfort of food and family but she always knew a more unconventional path awaited her. She was a film major at the University of Illinois at Chicago. While attending college, this proud Bridgeport native made her first foray into the hospitality business at the Stadium Club at Comiskey Park. Shortly after college, she moved to Seattle where she then discovered wine while working at a local wine bar and knew that she had found her calling. Wine combined all of her various interests – food, travel, history and story-telling. Growing up, Nicole did not see a lot of people who looked like her in the food and wine business. This inspired her to make her own mark in the world of wine and to be an example for others. She began working towards her wine certification and starting in 2019, passed the WSET Levels 1, 2 and 3. Always eager to learn and expand her horizons, in 2021 she began working at Porto, a one star Michelin restaurant specializing in Galician cuisine and Spanish wines. In 2022 she was invited by Sommelier Alpana Singh to join the opening team at her eponymous restaurant, Alpana in the Gold Coast. Nicole is currently working on her Court of Master Sommelier level 2. When she is not studying wine, she enjoys spending time with her partner Perry, and her beloved pets, Rigel the Blue Heeler and Gucci the house cat.
Jonathan Ramsey | director of sales - florida • breakthru beverage | aspect fine wine
jacksonville, florida
25 year beverage professional, sommelier, educator and wine lover. Over 18 years in supplier and sales management
janice shiffler | wine director • lazy betty
atlanta, georgia
My wine career started with Lazy Betty. I love working with such talented chefs, finding wines that sing in harmony with each delicious dish.
I am currently a buyer for a retail location in Nashville looking to further educate myself on wine after completing my WSET 3 examination. In my spare time I enjoy cooking, writing, or just a lazy afternoon enjoying a crisp glass of Pinot Blanc.
brooke smith | co-owner • the ruby tap wauwatosa, wisconsin
I am originally from Michigan, moved to Chicago after college and ended up in Milwaukee after that. I’ve always had a passion for wine and had a career in event planning while living in Chicago. When the opportunity came up to combine my two passions in Milwaukee, I jumped on it. Twelve years ago we opened my first wine bar with my sister and 9 years ago we opened our second. It’s not always easy but it’s been a fun challenge since day one.
Scott Tarwater | Corporate Director of wine • landry’s inc. houston, texas
Hotel/Restaurant Management Graduate: Paul Smiths College ‘79. The past 22 years have been spent with Landry’s Inc. who own and operate over 600 restaurants, 5 casino resorts, 9 hotels, with a strong international and domestic presence. My career has covered virtually all aspects of the restaurant industry, with heavy emphasis on wine, wine education, wine list architect, while also creating dynamic wine based special events. Our locations account for over $250 million dollars in annual wine sales and still growing.
Anna thorn | Bar director • Hogsalt
chicago,
illinois
Anna Thorn is the Director of Bars for Hogsalt in Chicago, where she oversees all things bars + spirits for the group. Prior to Hogsalt, she ran the cocktail program at Boka Restaurant for 6 years, after moving to Chicago from Salt Lake City.
Cynthia Tom is currently a Senior Category Merchant for Wine with Whole Foods Market specializing in promotions and chilled wine assortments. She has been with WFM for 14 years working in many different faucets of the Specialty department including cheese, coffee, beer, wine, and spirits but has ultimately landed in her dream role on the wine team. When Cynthia is not working, she is actively painting, drinking, and listening to podcasts about wine and food. She loves being environmentally conscious, staying healthy both mentally and physically, and raising her beautiful three children with her loving husband in Northern New Jersey.
Grew up in the restaurant business. Fell in love with wine. Became a certified somm, buyer, sales rep, supplier and sales and marketing manager for a number of wineries. Co-founder and operator at Colony Wine Merchant as well as wine buyer at The Meat Cellar.
Elizabeth wallace | Assistant General Manager / Bar Manager • V. Mertz omaha, nebraska
I’ve been in the hospitality industry for 20+ years, with experience in many facets. I love animals, music, traveling, alone time and creating. And of COURSE food and beverage. And binge watching Netflix on days off.
Chad welch | buyer • costco wholesale
issaquah, washington
Chad Welch was born and raised in San Jose, CA with both parents working in the Semiconductor industry. In 2001 Chad graduated college at San Jose State University with a Bachelor’s of Science degree in Business Administration. While attending college, Chad was hired at the Sunnyvale, CA Price Club pushing carts. 28 years later, Chad has worked in various roles throughout Costco including Operations, Regional Buying, Ecommerce and is now one of the Corporate Buyers responsible for Kirkland Signature wine and spirits. In his free time Chad enjoys playing golf, fishing the Puget Sound and home remodel projects.
devin yu | sommelier • cafe juanita
Kirkland, washington
I am a sommelier working at Cafe Juanita. I have worked on the culinary side of restaurants for a long time before diving into wine. I love eating and drinking anything I haven’t drunk or eaten before, as well as learning the nitty gritty details behind these foods and beverages.
Abe Zarate | head sommelier • contento
new york, new york
Abe began his career in wine after noticing the many shared parallels with his past experience in music publishing. He has gone on to run beverage programs at Corkbuzz, Intersect by Lexus, and Contento. Most recently, he worked as a sommelier at two Michelin-starred The Modern. Growing up between Guadalajara, Mexico and the bordertown of Laredo, Texas, Abe is very close to challenges in the bicultural experience. As a board member of Corporate Pero Latinos, he co-leads their English as a Second Language Program for hospitality workers in New York. This program is committed to help eliminate the barrier to entry that language is for a large part of the Latinx community. He hopes to create career opportunities and continue operating in the wine industry with a focus on education and equity.
mary zink | wine category merchant • wegmans food market
rochester, new york
23 years of business experience at Wegmans Food Markets based out of Rochester, NY. Currently, I oversee Domestic Wines. A wine enthusiast that is able to effectively create and execute strategic plans to meet our customers’ needs while improving results. I am motivated by driving innovation and transformative change while maintaining our organization’s culture and values. She is WSET Level 3 certified.
staff bios
Averyl Dunn Mooney
Senior Communications Manager
206.326.5764
admooney@washingtonwine.org
What is your ultimate comfort food? Excessive carbs or Pho, depending on the comfort needed.
When I am not drinking #WAwine, I’m drinking: That’s right.
What’s the weirdest food combination you enjoy? Peanut butter, bananas, sriracha on Dave’s Killer Bread.
Most useless word? “ Irregardless” Because it’s not a word.
Emoji that you feel best represents yourself:
David Flaherty
Marketing Director
206.310.1236
dflaherty@washingtonwine.org
What is your ultimate comfort food? Anything that is spoon fed to me
When I am not drinking #WAwine, I’m drinking: Little league bleacher beers
In an alternate universe, I would go to the Olympics for...?
Packing the car for camping
If i wasn’t working in wine I’d be...? Relaxing in wine.
Emoji that you feel best represents yourself:
Kate Salisbury
International Marketing Manager
206.708.5506
ksalisbury@washingtonwine.org
What is your ultimate comfort food? Breakfast Burritos
When I am not drinking #WAwine, I’m drinking: Kalimotxo (cheap red wine + coca cola + lots of ice)
Hardest Road-Tripper question to answer: “Which mountain is that?”
In an alternate universe, I would go to the Olympics for...?
Running in the airport but only like half running so I still look cool.
Emoji that you feel best represents yourself:
Chris Stone
Deputy Director
206.326.5749
cstone@washingtonwine.org
What is your ultimate comfort food? Pizza! Where else can I get all the food groups in each bite?
When I am not drinking #WAwine, I’m drinking: Scotch, preferably from the Isle of Raasay.
What’s a movie you always recommend to people? The Sandlot
Least favorite word? Bespoke (just stop).
Emoji that you feel best represents yourself:
heather bradshaw
Communications Director
206.495.5844
hbradshaw@washingtonwine.org
What is your ultimate comfort food? Ruffles with French Onion Dip, or chocolate
When I am not drinking #WAwine, I’m drinking: Coffee, or if it’s after 4pm something in the ‘light caffeine’ category
What is the most useless word? “Clean up” in reference to my children. For example, “please clean up your room.”
Current show you are binging? Friday Night Lights
Emoji that you feel best represents yourself:
Kristina Kelley
Executive Director
206.669.7127
kkelley@washingtonwine.org
What is your ultimate comfort food? Irish Stew
When I am not drinking #WAwine, I’m drinking: A Gin and Tonic
What’s your coffee order? Dry Cappuccino
Current show you are binging? Pachinko
Emoji that you feel best represents yourself:
Mac Pedersen
Senior Marketing Manager
206.240.7102
mpedersen@washingtonwine.org
What is your ultimate comfort food? Apple pie or french fries.
When I am not drinking #WAwine, I’m drinking: Water, in desperate gulps to rehydrate
In an alternate universe, I would go to the Olympics for...?
Numbers of programs and web pages open on my computer at the same time without my computer crashing.
Do you collect anything? Dog hair, against my will.
Emoji that you feel best represents yourself:
mike thompson
finance and technology Manager
206.499.8249
mthompson@washingtonwine.org
What is your ultimate comfort food? Burgers
When I am not drinking #WAwine, I’m drinking: Energy drinks
What’s a movie you always recommend to people? Happy Gilmore
If I wasn’t working in wine I’d be...? A stuntman
Emoji that you feel best represents yourself:
Melissa Hansen
Research Program Director
206.669.7127
mhansen@washingtonwine.org
What is your ultimate comfort food? Slow-roasted short ribs with mashed potatoes
When I am not drinking #WAwine, I’m drinking: Tequila based drinks, paloma, ranch water
What is the most useless word? Peanut butter and mayonnaise sandwich
Do you collect anything? Vintage cowboy salt and pepper shakers
Emoji that you feel best represents yourself:
Renee Meadors
Office operations and technology Manager
206.601.1069
rmeadors@washingtonwine.org
What is your ultimate comfort food? Chips and salsa
When I am not drinking #WAwine, I’m drinking: (Bubbly) water #stayhydrated
What book do you own but have never read? The Silmarillion by J.R.R. Tolkien
What’s a movie you always recommend to people? Silence of the Lambs
Washington’s wild horses have become living symbols of the adventurous nature of the American West. The essence of these horses lives on in the vast landscape that has sustained those determined enough to work it for generations. Loamy sand and gravel soils require a strong and determined grapevine, and our acclaimed vineyards revel in Washington’s world-class terroir.
Abeja
Address: 2014 Mill Creek Road Walla Walla, WA 99362 (509) 420-0070
Contact: Dan Wampfler
Email: daniel@abeja.net
Website: www.abeja.net
Winery Biography:
Currently Distributed In: California, Colorado, Connecticut, Florida, Georgia, Idaho, Illinois, Maryland, Minnesota, Missouri, Montana, Nevada, New Jersey, New York, North Carolina, Oregon, South Carolina, Texas, Utah, Virginia, Washington, Wisconsin, Wyoming
Annual Case Production: 12,000
Year Established: 2000
Abeja founders Ken and Ginger Harrison came to Walla Walla Valley in the late 1990s in search of land suitable for planting world class Cabernet Sauvignon. It was while searching for an ideal vineyard location that the couple discovered an extraordinary historic farmstead that captured their hearts and sparked their imagination. The idea for Abeja began to take hold. Not only was the property suited for grape growing and winemaking, but by restoring the farmstead’s existing buildings, the Harrisons saw the opportunity to preserve the property’s rich heritage while creating a one-of-a-kind Walla Walla wine country destination.Today Abeja is the realization of the Harrisons’ vision. Winemakers Daniel Wampfler and Amy Alvarez-Wampfler craft Abeja’s acclaimed Cabernet Sauvignon, Chardonnay and Merlot as well as the winery’s sought-after, limited-release estate and reserve wines, offered exclusively to Abeja List members. The Inn at Abeja’s impeccable hospitality, renowned gourmet breakfasts and refurbished farm cottages all invite visitors to slow down and unwind. Gardens, vineyards and the vistas of Walla Walla Valley encourage guests to explore while marveling in the property’s history and savoring the modern comforts of a wine country retreat.
Alaska, Arizona, California, Colorado, Connecticut, Delaware, Florida, Georgia, Idaho, Illinois, Iowa, Kansas, Kentucky, Louisiana, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Montana, Nebraska, Nevada, New Jersey, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, Tennessee, Texas, Vermont, Utah, Washington, Wisconsin, Wyoming, North Carolina, South Dakota, South Carolina, Virginia
Airfield Estates is a four-generation family agriculture business. We planted our first wine grapes in 1968 and have been honing our craft ever since. Our farm founder, H Lloyd Miller, was waiting for the arrival of water from the Roza Canal in 1941 when he was approached by the Olympic Trasport Company looking for a site to train pilots as America was entering World War II. H Lloyd would lease his farm ground to them from 1942-1944 and 500 pilots would go on to learn how to fly on our property. After the airstrip closed our farm would inherit all of the buildings from the flight school. Today our farm headquarters is a World War II era hangar. Airfield Estate Vineyards are located in a cool pocket of the Yakima Valley northeast of Sunnyside WA. This location allows us to make wines that ripen later in the season, with fruit-forward aromatics and good acidity. Aromatic Whites in particular excel on our site. Today our best-selling wines are our Sauvignon Blanc, Cabernet Sauvignon, and Pinot Gris. We are excited to share our wines with you.
Ali and Jarrod Boyle are the founders of Alexandria Nicole Cellars, located on the southern border of Washington State overlooking Oregon. The winery was named after the winemaker’s wife, Alexandria (Ali). Syrah was the first vine planted at the estate vineyard, Destiny Ridge, which had previously been slated to be a rock quarry. 2001 was the inaugural vintage at Destiny Ridge. When the first harvest was leaving the vineyard, Jarrod held back some fruit to make a bit of celebratory wine. The wines were wildly popular! Shortly thereafter, the idea to open a winery was born. The state-of-the-art production facility was constructed in September, 2004 in the heart of Destiny Ridge Vineyard. Ten years later, the facility was expanded due to the growth of the vineyard and case production
Amavi cellars pepper bridge winery
Address:
1704 J B George Rd Walla Walla, WA 99362 (306) 359-8272
Contact: Katie Schneider
Current Distribution Area: Alaska, Idaho, Kansas, Minnesota, Missouri, Montana, Nevada, North Carolina, Oregon, Texas, Washington, Wisconsin, Wyoming, Ohio, Oklahoma
Annual Case Production: 15,000-17,000 (both brands)
Amavi Cellars & Pepper Bridge Winery represent the pioneering spirit of the Walla Walla Valley. Owned and operated by three families—the McKibbens, the Murphys, and the Pellets—the wineries are leaders in quality winemaking, hospitality, innovative technology, and vineyard development. Walla Walla took hold of our hearts the day we planted our first vines here and has never let go. Today, by sourcing our grapes 100% from the Walla Walla AVA, 100% from our estate vineyards, and by using sustainable practices, we have helped define the valley as one of the great wine regions of the world. We are committed to not only preserving, but also improving the land for future generations. And we insist on having a good time while we’re doing it all!
Current Distribution Area: Alabama, Arizona, California, Colorado, Florida, Idaho, Hawaii, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maryland, Massachusetts, Mississippi, Minnesota, Michigan, Montana, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, South Dakota, Tennessee, Texas, Washington, Virginia, Wisconsin, Wyoming
Year Established: 1989
Annual Case Production: 5,000
Since day one, this has always been a working winery, with no fancy tasting rooms or emphasis on Disney-like public tours, just outstanding winemaking year in and year out, and a single-mindedness to produce superb, age-worthy wines from some of Washington’s finest vineyards sites. The two original vineyards that Chris started with all the way back in 1989: Ciel du Cheval Vineyard and Champoux Vineyard along with their estate vineyard Two Blondes Vineyard, are three of his principal grape sources for his superb, claret-styled reds that must be ranked at the very summit of Washington state wines and amongst the very finest wines to be found from anywhere in America. His son Will now runs both the winemaking program and sales for the winery.
Avennia
Address:
18808 142nd Ave NE Ste 2B Woodinville, WA 98072 (206) 390-9087
Contact: Marty Taucher
Email: marty@avennia.com Website: www.avennia.com
Winery Biography:
Current Distribution Area: Arizona, California, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Michigan, Missouri, Ohio, Oregon, Pennsylvania, North Carolina, Washington, Virginia
Year Established: 2010
Annual Case Production: 11,000
Founded in 2010, Avennia is a partnership between Chris Peterson and Marty Taucher. The two met at DeLille, where Chris was assistant winemaker and Marty was a harvest intern. Together they had a shared passion to showcase Washington as a unique and compelling place for great wines. Avennia’s priority is to acquire fruit from renowned vineyards and allow them to express themselves. The focus is on Bordeaux and Rhône varieties, as their similar latitude to Washington allows them to excel here. In the winery, our winemaking is based on doing less to let the fruit speak for itself. We use native yeast to ferment the wines and bottle them unfined to preserve the most complexity and expression. Blending trials are used extensively to achieve the finest texture and balance possible. In 2021, Avennia acquired its first estate vineyard, located on Red Mountain. Varieties grown here are Cabernet Sauvignon, Merlot, and Cabernet Franc. The first estate wine was released in spring 2023, receiving great acclaim and selling out quickly.
Baer winery
Address:
19501 144th Ave NE Ste F-100
Woodinville, WA 98072
(206) 235-3638
Contact: Lisa Baer
Email: lisa@baerwinery.com
Website: www.baerwinery.com
Winery Biography:
Current Distribution Area: Illinois, New Jersey, New York, Ohio, Oregon, Pennsylvania, Texas, Washington
Year Established: 2000
Annual Case Production: 2,700
Winemaker Lance Baer founded Baer Winery in 2000 with a single passion—to bring something unique to Woodinville. After years of working with some of the most prestigious wineries in the area, Lance wanted to take his winemaking skills in his own direction. Lance succeeded in handcrafting blends distinctly his own, and in April 2003 the first vintage of the winery’s signature blend, Ursa, was released. Ursa, a feminine expression of red wine, predominantly Merlot and Cabernet Franc, was soon followed by Arctos, a bolder Cabernet Sauvignon-based blend. As operations moved from an apartment in Redmond to a converted property on six rural acres in Woodinville, the winery was able to grow in production. Lance’s passion went from just 200 cases in 2003 to over 3,000 cases now. In late 2007, Baer Winery moved into the popular warehouse wine complex near downtown Woodinville – a move which has allowed us to grow to producing approximately 3,500 cases per year, with a view to continuing to increase to 5,000. Sadly, our founder, son, brother and friend, Lance Baer, passed away in May of 2007, at the age of 39. But the Baer family, Lisa and Les, with the expertise of consulting winemaker Erica Orr, are continuing to produce the wines that Lance was devoted to creating, as well as continuing to evolve and add new blends to the winery’s line-up.
Barnard Griffin
Address:
878 Tulip Lane Unit C108 Richland, WA 99352 (509) 539-5232
Current Distribution Area: All 50 States Year Established: 1983
Barnard Griffin has pioneered quality wine production in Washington State since 1983. With Rob Griffin as Head Winemaker and his wife Deborah Barnardas Co-Owner, Barnard Griffin is a family operation, continuing to this day with their daughter, Megan Hughes as Second Generation Winemaker and Enologist. Barnard Griffin’s success builds off of Rob’s forty-plus years of direct experience in Washington State wine; his long-term relationships with different vineyard sites and sub-regions makes Barnard Griffin uniquely positioned to source premium grapes state-wide. Barnard Griffin produces wines of quality, consistency, and character for you and your family to enjoy now and for years to come. For nearly four decades, Barnard Griffin has been working to share the very best of Washington State wine, accomplished through an unfaltering vision and unparalleled experience.
betz winery
Address:
600 University St, Suite 902 Seattle, WA 98101 (206) 920-7828
Current Distribution Area: California, Colorado, Georgia, Illinois, Nevada, New York, Oregon, Texas, Washington
Year Established: 1997
Annual Case Production: 10,000
At Betz Family Winery, we have a guiding philosophy; there is no substitute for quality. We believe the art of winemaking is a continuous learning adventure that requires us to look at the law of cause and effect to create wine well worth drinking. We live in a constant state of possibility and our best wines are always still to come. Each bottle is a celebration of our Washington wine community, we call home.
Current Distribution Area: Washington, Oregon, Idaho
Year Established: 2004
Annual Case Production: 6,000
Open any bottle of Brian Carter Cellars wine and you’ll discover both an inspiration and a story. Our handcrafted wines reflect classic elegance and the centuries-old tradition found in true European-style blends. Balanced and well-rounded, each wine speaks anew to the art of blending and showcases Brian’s personal passion for making exemplary Europeanstyle blends from Washington State’s unique terroir. Just as an artist ponders each color possibility, winemaker Brian Carter deliberates long and hard over his broad palette of grape varietals, blending around the edges to create an inspired new world representation of each European style he makes. Brian didn’t set out to be a blender. His art grew out of science and agriculture, and in fact, one wasn’t possible without the other. Since coming to Washington State in 1980, Brian has been at the forefront of the Washington wine industry. By encouraging growers to plant different varietals, he influenced both the quantity and quality of Washington State varietals, and tremendous improvements in the industry. In turn he was able to develop the concept for Brian Carter Cellars and his passion for blending.
Browne Family Vineyards
Address: 1910 Fairview Ave E, Ste 400 Seattle, WA 98102 (530) 306-2392
Browne Family is a thoughtful collection of brands in and outside the adult beverage space that follow the guiding principles of William Bitner Browne, late grandfather of proprietor Andrew Browne. Browne Family Vineyards is a familyowned winery committed to world-class wine production in the heart of Walla Walla, Washington. For twenty years, every decision made – from vineyard to the bottle – has reflected a commitment to premium wine of uncompromising quality, assuring cellar-worthy vintages that stand the test of time. Browne Family Spirits: Launched in select Browne Family tasting rooms in 2022, Browne Family Spirits is a collection of spirits crafted & distilled in the Pacific Northwest by Kentucky-native master distiller Aaron Kleinhelter. 2023 marks the initial roll-out of Browne Family Spirits to the wholesale market, the twentieth anniversary of when the first cases of Browne Family Vineyards were shipped. Battle Creek by Browne Family has allowed the Browne Family brand to showcase a twofold selection of quality-driven Pacific Northwest Wines since early 2023. True to the very essence of Oregon’s pioneering spirit, Battle Creek wines are crafted to showcase the simple approachability, dedicated farming and winemaking and a transparency of terroir in every bottle.
cadence
Address:
1420 Lake Washington Blvd S Unit CF Seattle, WA 98144 (206) 790-8736
Contact: Ben Smith
Email: ben@cadencewinery.com
Website: www.cadencewinery.com
Winery Biography:
Current Distribution Area: California, Colorado, Michigan, Ohio, Oregon, Washington
Year Established: 1998
Annual Case Production: 1,200
Cadence Winery has focused on vineyard-designated, Bordeaux-style blends for the past 25 years, very much putting them at the forefront of showcasing terroir-specific expression in Washington state. While Cadence is a small urban Seattle winery, its fruit is sourced exclusively from its 10-acre estate, Cara Mia Vineyard, on Red Mountain. Originally planted in 2004 and interplanted beginning in 2019, the vineyard is managed using state of the art farming and best practices from organic, Salmon Safe, and collective Red Mountain knowledge under the guidance of Dick Boushey.The owners of Cadence, Benjamin Smith and Gaye McNutt, were selected as the honorary vintners of the 2023 Auction of Washington Wines, particularly for their role as champions of Cabernet Franc grown on Red Mountain. In 2023, Wine & Spirits Magazine has designated Cadence as a Top 100 Winery in the World, the sixth time Cadence has earned this honor.
Chateau Ste Michelle
Address: 14111 NE 145th St Woodinville, WA 98072 (425) 492-4580
Chateau Ste. Michelle founded a wine region and we’re not done blazing trails yet. We honor our 55-year legacy of making world-class Washington wine, while taking bold steps to building our future with 2,600 acres of sustainably-farmed estate vineyards, state-of-the art cellar technology and talented, passionate winemaking team led by head winemaker Katie Nelson, with 30-years of Washington winemaking experience. Chateau Ste. Michelle continually strives to delight wine drinkers with an array of wine styles and immersive winery experiences, while staying focused on crafting award-winning, flavorful wines that are the ultimate expressions of Washington state.
In 1996 I came to Washington as a winemaker after obtaining my master’s degree at UC Davis and seven vintages in the Napa Valley. I was floored by the quality of the wines I found here; and I was drawn to the pioneering spirit of this emerging world-class region. In my 28 vintages in Washington I have worked with some of the best vineyards in the state and know the growers and vineyards well. In 2013 combining my years of training, expertise and knowledge of the Washington’s varied terroirs, I founded Co Dinn Cellars. I have chosen to live and make wines in the Yakima Valley: a region of incredibly varied slopes, soils and mesoclimates. The Yakima Valley offers moderation of temperature and wind extremes: grapes grown here can be made into wines with exceptional balance, finesse and character. I believe that to express the character of a singular vineyard is the apex of artful winemaking. The defining elements once identified become the touchstones which draw us back to the wine year after year. The winemaking traditions developed and passed down over the millennia have stood the test of time. I seek to honor those traditions in my winemaking. I also acknowledge that some modern techniques have allowed us to make wines that are consistently better than the ancient originals. Knowing when and how to use both ancient and modern practices, always with the classical ideal in mind, is key.
COL SOlare
Address: 50207 Antinori Road Benton City, WA 99320
Col Solare is the partnership between two influential wine producers who are recognized leaders in their respective regions: Tuscany’s Marchesi Antinori and Washington State’s Chateau Ste. Michelle. Col Solare, Italian for “shining hill,” represents the first and most significant investment to date in Washington State by an European wine company with a winery and an estate vineyard located on Red Mountain. Col Solare’s mission is to unite two unique viticultural and winemaking cultures to produce ultra-luxury Cabernet Sauvignon.
Columbia Crest
Address: 14111 NE 145th St Woodinville, WA 98072 (206) 295-2876
Aptly named after the highest peak on Mount Rainer, Columbia Crest represents the pinnacle of Washington State Wine. Nestled alongside the Columbia River in eastern Washington, Columbia Crest was the very first winery in the acclaimed Horse Heaven Hills AVA. Since opening our doors in 1982, the winery has maintained its commitment to quality, our Washington State heritage and craftsmanship.
Côte Bonneville Winery &
DuBrul Vineyard
Address:
1413 E Edison Ave Sunnyside, WA 98944 (509) 305-6179
Current Distribution Area: California, Colorado, Washington, Idaho, Maryland, Virginia
Year Established: 2001
Annual Case Production: 2,500
Vineyard & Winery Biography:
“Iconic. It is the first word that comes to mind when I think of DuBrul Vineyard.” - Washington Wine Report Hugh and Kathy Shiels planted DuBrul Vineyard in 1992. The steep south-facing hillside yields grapes with unique flavors and structures, earning it recognition as a Grand Cru site of Washington State. Sustainable farming practices cater to the various microclimates to provide for the needs of each vine. In 2001, the Shiels founded Côte Bonneville to produce classically styled age worthy wines that express this spectacular site. Winemaker Kerry Shiels has a Master of Science in Viticulture and Enology from UC Davis and global experience. She brings exceptional attention to detail to each and every lot, ensuring consistent quality and award-winning wines. From Riesling to Cabernet, the best way to make wines of distinction is with one foot in the vineyard. With the addition of the Train Station second label in 2013, the winery now offers an exceptional range of styles, overdelivering in quality at every price point. “Winemaker Kerry Shiels is a master of her craft, creating brilliant wines of great complexity.” – Wine Advocate
Damsel Cellars
Address: 18746 142nd Ave NE Woodinville, WA 98072 (206) 465-2433
Not all Damsels are in distress. In fact, our Damsel has things pretty well in hand. Winemaker and owner, Mari Womack began her love affair with wine while working in Seattle restaurants. She caught the wine bug early when food and wine pairings captured her heart and her imagination. In 2010, she began working in nearby Woodinville tasting rooms, including Obelisco Estate and volunteering at Baer Winery during harvest. Becoming a part of the Woodinville wine community fostered her enthusiasm for winemaking and encouraged her to dream big. Through these efforts, Mari was able to meet several winemakers in Woodinville and became the assistant winemaker at Darby Winery in 2011. Now completing her eleventh vintage, her wines continue to impress and she’s amassing a loyal following.
Darby Winery
Address: 14260 NE 193rd PL Woodinville, WA 98072 (425) 233-7879
Current Distribution Area: Washington, Pennsylvania
Year Established: 2005
Annual Case Production: 5,500
I am a 1st generation Washington grown winemaker and proud 20+ year resident of the incomparable West Seattle. My passion lies in the Rhone varietals, think Syrah, Grenache, Mourvèdre, Viognier, Roussanne and Marsanne; but I enjoy making a killer Cabernet and Cabernet blends.I believe in low intervention and minimalistic wine making; and I believe in winemaking as an art form, not just by the numbers. I believe in starting with the best fruit, and I don’t compromise on fruit quality so I put a lot of of energy into sourcing fruit from the best vineyards in WA for the specific varietals that I want to work with, fruit that has a sense of place. I love and believe in Washington wine. My first commercial vintage was 2005, and I still touch and have a hand in processing each bin of fruit that comes through our doors; I am happiest when my hands and feet (yes, we still foot stomp all our Red Rhone varietals) are purple and my eyes still light up when someone tells me about a new vineyard in The Rocks District producing killer Syrah. I believe wine is meant to be enjoyed and not overanalyzed. I also believe wine is meant to be shared and enjoyed with family, friends, food, music, in an unpretentious way, for the sheer pleasure of it. We have grown to focus on Rhone as well as Bordeaux varietals, concentrating on sourcing the best fruit the state has to offer with old world French winemaking techniques, minimalistic and low intervention. Maintain boutiquesque feel, with sweet spot of production at 6-7k cases. We love making fine wine that’s approachable and focus on enjoying it with food and family and friends, especially in the outdoors.
DeLille Cellars
Address: 14300 NE 145th St, Suite 101 Woodinville, WA 98072 (425) 286-8987
Current Distribution Area: Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, Ohio, Oregon, Pennsylvania, Rhode Island, South Carolina, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wyoming
DeLille Cellars is regarded as a top American producer of Bordeaux-style blends, showcasing a tradition of quality and excellence over its 30-year history. DeLille remains a principal influence in establishing Washington State as a premier viticultural region, with a focus on the Red Mountain AVA and other prestigious vineyard sites throughout the Columbia Valley. Founded on the concept of crafting world-class wine from Washington State, DeLille Cellars was founded by Chris Upchurch, Jay A. Soloff, Greg Lill, and his father Charles Lill. The four founders believed that all good blends transcend the sum of their individual parts, and this principle and company philosophy of “always seeking” guides the winery’s commitment to constant improvement, continuous discovery in the cellar, and ultimately the creation of exceptional wines and experiences.
Doubleback
Address:
3853 Powerline Rd Walla Walla, WA 99362 (509) 525-3334
Current Distribution Area: Arizona, California, Idaho, Illinois, Kansas, Massachusetts, Minnesota, Michigan, Montana, Nevada, New Hampshire, New York, Ohio, Oklahoma, Oregon, Rhode Island, Tennessee, Texas, Utah, Washington, Wyoming
Year Established: 2007
Upon his retirement from the NFL in 2007, Drew Bledsoe “doubled back” to his hometown of Walla Walla, Washington to realize a long held dream. Drew and his Wife, Maura, purchased a piece of property on the southern edge of the Walla Walla Valley AVA and subsequently launched Doubleback as an estate focused winery with the goal of crafting America’s best Cabernet Sauvignon in an elegant, true to varietal way. Drew had long been planning for this moment during his years playing football and success came immediately as the very first vintage earned a spot in Wine Spectator’s Top 100 List. Drew hired Josh McDaniels, now CEO & Director of Winemaking, away from Figgins Family Wine Estates where he had trained for almost a decade under their longtime mentor and friend, Chris Figgins. Josh, also a Walla Walla native, has been named a “Washington Prodigy” and a “Game Changer of Washington Wine” by Wine Enthusiast Magazine. The collaboration between Drew and Josh is a competitive partnership that pushes them to continue the pursuit of perfection in Cabernet Sauvignon every day. Doubleback remains a small, family owned winery located on the southern edge of Walla Walla in its new home that was completed in 2018. The winery has five estate vineyards all located in the Walla Walla Valley and all unique to the other. Each vineyard is sustainably certified and farmed by its own incredible farming crew that is an integral part of the team.
Dunham Cellars
Address:
150 E Boeing Ave. Walla Walla, WA 99362 (509) 529-4685
Dunham Cellars was founded in 1995 as the 10th winery in Walla Walla. Family-owned and operated for two generations, it sources the majority of it’s grapes from two estate vineyards, Lewis in the Yakima Valley and Kenny Hill in Walla Walla. The winery makes it’s home in a rustic, remodeled World War II era airplane hangar where it produces a wide variety of white, pink, and red wines that are highly regarded by both critics and consumers.
Dusted Valley
Address:
1248 Old Milton Hwy Walla Walla, WA 99362 (509) 525-1337
Arizona, California, Colorado, Connecticut, Delaware, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Montana, Nebraska, Nevada, New York, North Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, South Dakota, Virginia, Texas, Washington, Wisconsin Year Established: 2003 Annual Case Production: 5,000
Dusted Valley was founded on the notion that when family works together the American Dream can turn into a living reality. This year Dusted Valley proudly celebrates their 21st anniversary of growing and crafting spectacular Washington State wine under the Dusted Valley and Boomtown by Dusted Valley labels. With strong roots in agriculture, brothers-in-law Chad Johnson and Corey Braunel focus their wine growing philosophies in the vineyard with sustainable practices, low or modest yields and minimalistic winemaking. The resulting wines offer a sense of place and showcase their three estate vineyards in the Walla Walla Valley and other premier vineyards throughout the state.
Current Distribution Area: California, Colorado, Florida, Illinois, Idaho, Kansas, Missouri, Nebraska, New York, North Carolina, Ohio, Kentucky, Oregon, Washington
Year Established: 2018
Annual Case Production: 5,500
Echolands Winery was founded in 2018 by Doug Frost, one of three persons in the world carrying both the Master Sommelier and Master of Wine titles, and conservationist Brad Bergman. We produce Walla Walla Valley wines with an emphasis upon moderated alcohol, vibrant acidity and utter drinkability.
Leonetti Cellars & FIGGINS
Address: 1859 Foothills Lane Walla Walla, WA 99362 (360) 265-6597
Alaska, Arizona, California, Colorado, Connecticut, Florida, Georgia, Hawaii, Idaho, Illinois, Kansas, Kentucky, Maine, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Montana, Nebraska, Nevada, New Jersey, New Mexico, New York, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Washington, West Virginia, Wisconsin, Wyoming
Since 1978, Figgins Family Wine Estates has been dedicated to growing, producing, and marketing wines of world-class pedigree, sustainability, quality, and place. The portfolio includes seven distinct vineyard sites in the Walla Walla Valley AVA and one in the Chehalem Mountains of Willamette Valley. The three wineries are Leonetti Cellar, FIGGINS and Toil Oregon. Leonetti Cellar was founded in 1977 by Gary and Nancy Figgins and is the oldest winery in Walla Walla. FIGGINS is a single-vineyard estate wine brand focused on Bordeaux varieties. Toil Oregon is the family’s venture afield exploring Pinot Noir and Chardonnay in Oregon’s Willamette Valley.
force majeure
Address:
52274 Pleasant View Road
Milton Freewater, OR 97862 (509) 526-8040
Contact: Carrie Alexander
Current Distribution Area:
Arizona, California, Connecticut, Florida, Georgia, Idaho, Illinois, Kentucky, Maryland, Michigan, Montana, New York, Ohio, Oregon, Pennsylvania, Tennessee, Texas, Virginia, Washington
Force Majeure is an ultra-premium winery located in the Walla Walla Valley, specializing in estate-grown, single-vineyard Bordeaux and Rhône-inspired wines. Our wines are meticulously crafted by former Bryant Family Vineyard Winemaker, Todd Alexander. From its inception, Force Majeure has been defined by unwavering commitment to outstanding viticulture and exemplary winemaking. Our original estate vineyard is located in the famous Red Mountain AVA and we have added two new vineyard sites over the past couple of years in the Walla Walla Valley. Our estate vineyards are painstakingly farmed by a stellar team.“Force Majeure” describes the relentless, powerful elements of Nature that form the terroir of our vineyard. It also identifies the “unstoppable force” initiated when the highest level of viticulture is combined with the highest level of winemaking talent. We proudly continue the tradition and pursuit of producing top-quality, hand-crafted wines that are true and ultimate expressions of their terroir.
four feathers
Address: 101 Benitz Road Prosser, WA 99350 (509) 945-6446
Contact: Rebecca De Kleine
Email: beccadk@fourfeathers.com
Website: www.fourfeathers.com
Winery Biography:
Current Distribution Area: Arizona, Alabama, Arkansas, Colorado, Connecticut, Louisiana, Florida, Oregon, Texas, Washington
Year Established: 2012
Annual Case Production: 500,000
Four Feathers Wine Services enables partners to create and build Washington brands at scale by offering best-in-class custom winemaking, grape sales, and packaging services. We are a vertically integrated, family-owned winemaking company that farms 3,500 acres of wine grapes and makes and packages custom wines for nearly 300 clients nationwide. We manage the process of custom winemaking from vine to bottle and offer a full range of services within our state-of-theart facilities in Washington State. Whether you’re a start-up winery producing your first vintage or an established national brand producing thousands of cases annually, Four Feathers Wine Services can help you create a finished wine you are proud to call your own.
frichette
Address: 39412 N. Sunset Rd. Benton City, WA 99320 (509) 492-8463
Contact: Shae Frichette
Email: shae@frichettewinery.com
Website: www.frichettewinery.com
Winery Biography:
Current Distribution Area: Oregon, Washington
Year Established: 2011
Annual Case Production: 2,000
Greg is from Pasco, Shae from South Carolina. Both were living in Southern California when they met, married, and had their son Jayden. They wanted to move closer to family in either South Carolina or Washington. With a flip of a coin, the coin toss determined they would relocate to Washington. Both agreed when they moved, they wanted to create a business that would give them goosebumps. With a little research and cheerleading from friends, they decided to go into wine, opening their tasting room in 2013 and offering their first vintage of 2011 with 650 cases of wine. Today, Greg and Shae produce nearly 3000 cases and enjoy hosting events for wine club members and guests from all over the world.
Goose Ridge Estate
Address:
63615 E Jacobs Road Benton City, WA 99320 (509) 627-6249
Current Distribution Area: All 50 States, except for Kentucky, Vermont, Wyoming
Year Established: 1999
Annual Case Production: 60,000
Goose Ridge Estate Vineyard, located in the Goose Gap AVA, is a premier wine-growing region in Washington State. Spanning 2,200 acres, it is the largest contiguous estate vineyard in the state. Our certified sustainable vineyard benefits from long, sun-filled summer days and cool nights, ideal for producing grapes with vibrant acidity and rich flavors. Planted on original rootstock, the vines are managed for low yields, with thinning practices ensuring optimal grape quality at harvest.The Monson family’s farming legacy dates back to the early 1900s, beginning with orchards and cattle ranching. Their journey into wine began in 1998, and today, the third and fourth generations manage Goose Ridge Estate Vineyard and Winery, committed to sustainable farming practices that preserve the land for future generations. Goose Ridge produces wines that capture the essence of the Goose Gap AVA. These wines are crafted in the estate’s state-of-the-art winemaking facility, where winemaker Andrew Wilson collaborates with the vineyard team to produce wines of exceptional quality. Consulting winemaker Peter Devison, a respected figure in Washington State winemaking, further enhances the wine programs. Nationally available wines from Goose Ridge Estate Winery include: G3 by Goose Ridge: Estate-grown wines like Chardonnay, Red Blend, Merlot, and Cabernet Sauvignon, paying tribute to three generations of family farming and winemaking. Revelation by Goose Ridge: These wines, including Rosé, Sauvignon Blanc, Chardonnay, and Riesling, are inspired by strong, confident women. StoneCap: Iconic estate wines from the Columbia Valley since 1998, offering value selections like Cabernet Sauvignon, Chardonnay, Merlot, Syrah, and Riesling. Among The Giants: Crafted from vineyards with ideal elevation and soils, these estate Cabernet Sauvignon, Merlot, and Chardonnay wines stand shoulder to shoulder with the best in Washington. Benton Hills: Value estate wines from a premier region in southeastern Washington, including Cabernet Sauvignon, Chardonnay, and Red Blend. Cascadian Outfitters: An outdoor essential wine brand with eco-smart packaging, available in Tetra Pak and cans.
GORMAN
Address: 9206 200TH ST SEA4 Snohomish, WA 98296 (206) 605-2125
Current Distribution Area: Washington, Tennessee, Pennsylvania, Oregon, Ohio, North Carolina, Michigan, Kentucky, Kansas, Idaho, Florida, Colorado, Alaska
Year Established: 2002
Annual Case Production: 15,000
Chris Gorman descended into the wine business after graduating from university in 1991. Apparently too affected to climb out, he made the best of it. Cutting his teeth on world class Barolo and Barbaresco, he spent 3 years working for a small Italian importer and never looked back. For the next decade, as a main stay in the Seattle wine trade, Chris was lucky to represent some of the finest wines in the world. He traveled extensively in the wine areas of Italy, Spain and Germany. His is a simple philosophy: to make wine, it is imperative to understand it. Those early years found him producing small batch wines, using premium grapes and creating some of Wvashington’s most engaging wines.
Gramercy Cellars
Address: 635 N 13th Avenue Walla Walla, WA 99362 (509) 876-2427
Current Distribution Area: Alaska, Arizona, California, Colorado, Delaware, Florida, Georgia, Idaho, Illinois, Kansas, Maryland, Michigan, Minnesota, Missouri, Montana, Nebraska, Nevada, New Jersey, New York, North Carolina, Oklahoma, Oregon, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Washington, Wisconsin, Wyoming
Year Established: 2005
Annual Case Production: 8.000
Gramercy Cellars is an 8,000-case winery founded in 2005 by Master Sommelier Greg Harrington to make Rhône and Bordeaux style wines in Washington State. We believe that great wines share common traits: great vineyards, small production, minimalist winemaking, time, and patience. Gramercy’s philosophy is simple: to develop or partner with the best vineyards, harvest ripe, not overripe, grapes, intervene minimally in the winemaking process, and use as little new oak as possible. The resultant wines display balance, intense fruit notes, strong earthiness, restraint, and elegance. Our wines often require time to develop, but reward that with patience. We seek to produce wines that complement food, provide great pleasure, and stand out as uniquely made in Washington.
grosgrain vineyards
Address:
2158 Half Acre lane
Walla Walla, WA 99362 (323) 251-1385
Contact: Kelly Austin
Email: Kelly@grosgrainvineyards.com
Website: www.grosgrainvineyards.com
Winery Biography:
Current Distribution Area: California, Florida, Idaho, Minnesota, Montana, New Jersey, New York, Oregon, Pennsylvania, Washington Year Established: 2018
In 2014, Matt and Kelly Austin left their careers in California as an attorney and fashion designer for a new life in the Pacific Northwest. After Matt returned to school to study enology and spent time working with several Washington wineries, they stumbled upon a small vineyard on the Southside of the Walla Walla Valley. Planted with uncommon grape varieties, these 5 acres became Grosgrain Vineyards, a wine company dedicated to organic farming and the exploration of a wide range of varieties and wine styles, including crisp whites, sparkling wines, and restrained reds. With the addition of an 80 acre property on the Oregon side of the Walla Walla Valley, which began development in 2019, Grosgrain will soon be largely estate sourced and has planted 16 different grape varieties, many of which are new to the region.
Hedges Family Estate
Address:
53511 N Sunset Road Benton City, WA 99320 (509) 588-3155
Current Distribution Area: All 50 States except for Delaware, Mississippi, Vermont, West Virginia
Estate grown. Family operated. Biodynamically farmed. These concepts lay the foundation for Hedges Family Estate, a family-owned property in the heart of Washington wine country. With more than thirty years of vintages behind them, Tom and Anne-Marie Hedges can proudly look back at their pioneering efforts to help establish the modern Washington wine industry, and specifically, their efforts in establishing the renowned Red Mountain American Viticultural Area. Beginning as negociants selling their first Hedges-branded Columbia Valley wine to the Swedish government in the late eighties, the Hedges quickly realized the importance of site for producing world-class wines. Scraping together enough cash for a down-payment, they purchased a fifty-acre parcel on the dusty southwest slope of Red Mountain, a barely-known growing region at the time. The Hedges then dedicated their lives to spreading the great wines of Red Mountain around the world and have now acquired another seventy acres and built a stunning French Chateau at the center of their organic farm and vineyards. More than thirty years later, the second generation, Christophe and Sarah, continue their parents’ vision. With an equal amount of passion for the land, they spearheaded the transition to Biodynamic and organic farming. Now, all 5 estate vineyards, gardens, and the winery are Demeter- certified Biodynamic. In 2023, Hedges was awarded the prestigious Robert Parker Green Emblem for sustainability.
Hightower Cellars
Address:
19418 E 583 PR NE Benton City, WA 99320 (206) 550-6419
Current Distribution Area: Washington, Idaho, North Carolina, Virginia
We founded Hightower Cellars in 1997. At that point, we were about the 75th - 100th winery in the state. In 2002 we purchased 15 acres of beautiful, evenly sloped land in the revered Red Mountain AVA. Since 2002 we have been living the life of old school vignerons where we live on the estate, grow the grapes, and make the wine. Our goal is to make life more joyful through our thoughtful and truly down to earth wines.
J. Bookwalter Winery
Address: 894 Tulip Lane Richland, WA 99352 (509) 378-6475
California, Colorado, Connecticut, Delaware, Florida, Georgia, Hawaii, Idaho, Indiana, Iowa, Kansas, Kentucky, Massachusetts, Michigan, Maryland, Missouri, Montana, Minnesota, New Jersey, New York, North Carolina, Nebraska, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Washington, Wisconsin, Wyoming
Year Established: 1983 Annual Case Production: 75,000
Ten generations of the Bookwalter family have been involved in American agriculture. But it was Jerry Bookwalter, generation nine and father of current company president John Bookwalter, who led the family into viticulture. After graduating from UC-Davis in 1963, Jerry spent 13 years farming in California’s San Joaquin Valley before moving his family in 1976 to the Tri-Cities in Washington State. Once there, he firmly stamped the Bookwalter name on the state’s nascent wine industry. From 1976 through 1982, Jerry helped manage the plantings of three iconic vineyards – Sagemoor, Bacchus and Dionysus. He eventually became vineyard manager of the famed Conner Lee Vineyard which remains the largest source of grapes for J. Bookwalter wines. And in 1982, he leveraged his vineyard connections and industry knowledge to start J. Bookwalter winery. Jerry’s son John quite literally grew up in the vineyards of Eastern Washington, but left in the late 1980s to pursue a successful 10-year sales and marketing career with E&J Gallo, Winterbrook Beverage Group and Coors Brewing Co. In 1997, he returned to Richland with a keen understanding of the winery’s heritage and a clear vision for its future. Since then, John has made sweeping changes to improve and expand the J. Bookwalter brand. Today, J. Bookwalter is one of Washington’s most recognized wine brands with multiple awards and honors from multiple publications as well as distribution and sales in 35 states and Canada.
januik | novelty hill andrew januik wines
Address: 14710 Woodinville-Redmond Rd. NE Woodinville, WA 98072 (425) 894-9226
Alaska, Arizona, California, Connecticut, Delaware, Florida, Georgia, Idaho, Illinois, Kansas, Louisiana, Maryland, Minnesota, Montana, New Jersey, New York, North Carolina, Oregon, Ohio, Pennsylvania, South Carolina, Texas, Virginia, Washington, Wisconsin
Year Established: 1999
Annual Case Production: 50,000
Novelty Hill and Januik are two independent wineries that share a destination tasting room and state-of-the-art winery under the direction of Mike Januik, one of Washington State’s most acclaimed winemakers. From the start, it has been a family-run operation. In the fall of 2009, Andrew Januik joined his dad in the cellar full-time. Today, he collaborates with Mike and winemaker Scott Moeller on all aspects of production in addition to crafting his own label, Andrew Januik Wines, launched in 2011.
Kiona Vineyards
Address: 44612 N. Sunset Road Benton City, WA 99320 (206) 403-8898
Current Distribution Area: Alabama, Alaska, California, Colorado, Connecticut, Delaware, Florida, Idaho, Illinois, Indiana, Iowa, Kansas, Maine, Maryland, Massachusetts, Michigan, Minnesota, Montana, Nebraska, Nevada, New Hampshire, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Tennessee, Texas, Utah, Vermont, Virginia, Washington, Wisconsin, Wyoming
Year Established: 1975
Annual Case Production: 22,000
For three generations we’ve called Red Mountain home, and our unique approach helps ensure we’ll be here for generations to come. After planting the first vineyard here in 1975, we’ve grown to over 272 planted acres at five estate vineyards.
Klipsun vineyard, a terlato family estate
Address:
200 Rutherford Hill Rd Rutherford, CA 94573 (510) 561-3788
Contact: Scott Nava
Email: navas@twg.com Website: www.klipsun.com
Winery Biography:
Current Distribution Area: All 50 States
Year Established: 2017
Annual Case Production: 8,000
Revered as one of WA’s 1st Growth Vineyards, Klipsun Vineyard began with Napa’s famed winemaker, Andrew Tchelistcheff, known as “the Maestro,” who arrived in Washington. He saw potential in the region’s untapped land and dedicated 20 years to nurturing the fledgling wine industry. Working closely with locals, he identified a specific site on Red Mountain as the “greatest Cab land in WA.” Inspired by his vision, a local couple, Patricia and David Gelles, raced to purchase the land and planted the Klipsun Vineyard. Over the next 35 years, they transformed the vineyard into a worldrenowned site, celebrated for the highest quality fruit suited only for the most critically acclaimed wines. The vineyard’s reputation attracted the quality driven Terlato Family, who, eager to contribute to the site’s rare sense of place, seized the opportunity to acquire the Klipsun Vineyard. They activated a family vision to drive improvements, enhance the quality of the fruit, and perpetuate the vineyard’s legacy with a goal of introducing a luxury winery and curating a collection that stands shoulder to shoulder with the finest wines of the word. Today, Klipsun Vineyard stands as a testament to the passion and dedication of its founders, caretakers and faithfuls.
L’ Ecole N° 41
Address:
41 Lowden School Road
PO Box 111
Lowden, WA 99360 (206) 550-0579
Contact: Ryan Pennington
Email: ryan@lecole.com
Website: www.lecole.com
Winery Biography:
Current Distribution Area: All 50 States except for North Dakota
Year Established: 1983
Annual Case Production: 50,000
L’Ecole № 41 is a third-generation family-owned, artisan winery located in the historic Frenchtown School depicted on our label. Founded in 1983, we were the third winery established in the Walla Walla Valley. We have become one of the most prominent and visible Walla Walla Valley wineries with national and international distribution. Our focus is to produce ultra-premium, distinctive wines that reflect the unmistakable typicity of Washington State and the unique terroir of our Walla Walla Valley vineyards. Each bottle is handcrafted with a commitment to quality in the vineyards and the winery. More than four decades of winemaking experience, ongoing investments in our Walla Walla Estate Ferguson and Seven Hills Vineyards, and long-term relationships with many of the most prominent vineyards in Washington State are central to our well-known reputation for quality and consistency across our wine portfolio. Today we are at the forefront of sustainable farming in the Walla Walla Valley, notably with our Estate Ferguson and Estate Seven Hills Vineyards, both of which are certified sustainable and certified Salmon Safe. L’Ecole is one of the most honored wineries in Washington State and has garnered national and international accolades over the years for producing superior-quality wines. We are proud to be recognized by Wine & Spirits Magazine as a Top 100 Winery of the Year seventeen times.
LATTA Wines
Address:
3933 1st Ave S Seattle, WA 98134 (513) 258-5687
Contact: Andrew Latta
Email: andrew@lattawines.com
Website: www.lattawines.com
Winery Biography:
Current Distribution Area: California, Colorado, Kentucky, Maryland, Minnesota, Missouri, Idaho, Georgia, Delaware, North Carolina, Ohio, Oregon, South Carolina, West Virginia, Washington, Virginia, Utah, Montana, Arizona
Year Established: 2011
Annual Case Production: 19,500
Owner/Winemaker Andrew Latta started making wine in Washington in 2005, founding LATTA WINES in 2011 and Kind Stranger in 2016. The highly acclaimed wines under LATTA are small production, mostly single vineyard expressions of predominantly Rhone varieties. Kind Stranger seeks to put tremendous value in the bottle at accessible everyday pricepoints. Andrew has received over 360 scores of 90+ and more than 75 scores of 95+ points in his 19 years in Washington. We love WA, cheers to harvest number 20!
Lobo hills
Address: 18506 142nd Ave NE
Woodinville, WA 98072 (206) 240-9009
Contact: Tony Dollar
Email: tony@lobohills.com
Website: www.lobohills.com
Winery Biography:
Current Distribution Area: California, Colorado, Idaho, Montana, Ohio, Oregon, Washington
Year Established: 2010
Annual Case Production: 4,000
Founded in 2010, Lobo Hills crafts premium food wine with minimal intervention and no chemical additives; we strive for superior craftsmanship through diligence, innovation and experimentation, including using natural materials in our fermentations and aging.
Long Shadows Vintners
Address: 1604 Frenchtown Rd Walla Walla, WA 99362 (425) 454-3918
Current Distribution Area: All 50 States except for Maryland, Mississippi, West Virginia and Delaware
Year Established: 2003
Annual Case Production: 25,000
After 20 years building Chateau Ste. Michelle and its affiliate wineries into an international brand, Washington wine visionary Allen Shoup had a new vision: to create a group of ultra-premium wines, each with an exceptional international winemaker, working together to elevate Washington wine to true world-class status. Allen knew the ambitious project would need a director of winemaking who was highly knowledgeable and flexible enough to help the collaborating winemakers realize their vision. Allen tapped Gilles Nicault for the job. Since the beginning Gilles has served as director of winemaking and viticulture, overseeing and participating in the production of all labels. Recruiting winemakers from around the world, each to produce a single Columbia Valley wine representing a “best of type,” was only half of the plan. Allen knew each winemaker would come with their own winemaking techniques and requirements, so a world-class winery was designed and built, capable of making wine to each winemaker’s rigorous specifications. Just four short years from its inception, Food & Wine Magazine named Long Shadows “Winery of the Year.” Since then, Long Shadows has continued to produce highly-sought-after and highly-acclaimed examples of the best Washington can produce. Today, Long Shadows’ original team of celebrated vintners is no longer directly involved in production, but the signature style of each winemaker can be tasted in each glass of Long Shadows wine.
LUKE columbia valley
Address: 21318 NE 101st Court Redmond, WA 98053 (206) 618-3683
Current Distribution Area: All 50 States Year Established: 2006
Just east of Seattle in the Columbia Valley sits the Wahluke Slope AVA, home of LUKE Columbia Valley and some of the most exciting wines coming out of Washington State. LUKE takes its name from the word Wahluke, the native American term for “watering place.” The Wanapum are the native settlers and care takers of the land that is now the Wahluke Slope and it is with great honor and respect that LUKE is produced from this beautiful place. The Wahluke Slope AVA is a gem that’s just starting to receive attention in the wine world. The area is more than 90,000 acres with about 9,000 planted to vines. Distinguished by geography and terroir, it has one of the warmest and driest climates in Washington—perfect for producing excellent wines.
Mark Ryan Winery
Address:
11025 117th Place NE, Building 3 Kirkland, WA 98033 (425) 481-7070
Alaska, Arizona, California, Colorado, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Michigan, Missouri, Minnesota, Montana, Nebraska, Nevada, New Jersey, New York, North Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Tennessee, Texas, Virginia, Wisconsin
Year Established: 1999
Annual Case Production: 80,000
Mark’s journey into the wine world began with experiences in restaurants, working as a server and bartender. These early encounters sparked his fascination with wine and influenced his future in the business. Since establishing Mark Ryan Winery in 1999, he has become known for his creative thinking in the Pacific Northwest’s industry. Mark’s reputation as a passionate winemaker is well deserved, having garnered continual honors from Wine Spectator, Wine Enthusiast and Robert Parker’s Wine Advocate. The Dissident landed on the Top 100 list of Wine Spectator, and the popular “And why am I Mr. Pink?” Rosé, hit #73 on Wine Enthusiast Top 100 Best Buys of 2022. In 2017, production shifted from Woodinville to Walla Walla, allowing tasting rooms to open in both cities and helping Mark Ryan become the 14th largest winery in Washington. McNeilly introduced Board Track Racer in 2008 and established Megan Anne Cellars, which showcases Oregon pinot noir, in 2016. The Mark Ryan wine family continues to expand and includes the 216 Miles to Go, Flowerhead, Board Track Racer, NumbSkull, Underground Wine Project and Mark Ryan Winery brands. Mark Ryan Winery produces limited quantities of highly sought-after wines with old-world structure and new-world fruit, that stand as true representations of the vineyards from which they come. We utilize specific vineyard sites to create our style and have a portfolio of the most respected vineyards in Red Mountain, Horse Heaven Hills, & Yakima Valley.
matthews winery
Address: 16116 140th Place NE Woodinville, WA 98072 (206) 853-5940
Current Distribution Area: Arizona, California, Colorado, Connecticut, Delaware, Florida, Georgia, Hawaii, Idaho, Illinois, Maryland, Massachusetts, Minnesota, Missouri, Montana, New Hampshire, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, Tennessee, Texas, Virginia, Washington, West Virginia, Wisconsin
Year Established: 1992
Annual Case Production: 20,000
Matthews is a family-owned and operated winery with a singular mission to showcase the pure expression of Washington State’s Columbia Valley. Since 1992, Matthews has crafted red blends from Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot, and white wines exclusively from Sauvignon Blanc. In the spring of 2021, the Matthews team set out to dramatically elevate its current vineyard holdings and add additional diversity to the vineyard portfolio as well as enhance its winemaking techniques. Our new Winemaking team, Alex Stewart and Hal Iverson, have been instrumental in crafting Washington State’s highest rated Sauvignon Blanc and more 100-point Cabernet Sauvignon wines than all other Washington wineries combined. The level of expertise they brought to Matthews resulted in a complete overhaul of existing winemaking techniques and processes. The overhaul began in the vineyards, with seven new vineyard sources for reds, and three new vineyard sources for Sauvignon Blanc. We also added new, carefully selected grape clones across all varietals to offer complexity and dimension at blending. We deliberately reduced grape yields across all varietals by 30% to concentrate and intensify flavor. The resulting wines have a richness and textural depth unlike anything Matthews has ever released.
Northstar
Address: 1736 J B George Rd Walla Walla, WA 99362 (509) 832-0143
Contact: David Merfeld
Email: merf@northstarwinery.com
Website: www.northstarwinery.com
Winery Biography:
Current Distribution Area: All 50 States
Year Established: 1994
Annual Case Production: 2,000
Northstar, located in Walla Walla, Washington, aims to make Merlots that are considered among the world’s best, using fruit sourced from one of the world’s best regions for the varietal: Washington state. Winemaker David “Merf” Merfeld blends New World fruit with an Old World winemaking style, influenced by Bordeaux’s “Right Bank,” to create his highly acclaimed wines.
Pollard Vineyard
Address: 12526 Bank Road SW Vashon, WA 99362 (206) 498-1383
Current Distribution Area: Colorado, North Carolina, Oregon, Washington
Year Established: 2015
Annual Case Production: 750
Pollard Vineyard, located in the Upper Yakima Valley is the culmination of years of making observations and collecting ideas on what an ideal vineyard might look like. When a piece of ground became available with the perfect southwest facing slope and rock-strewn soil, the collection of ideas were planted in the form of wine grapes. Using the latest in technology, from trellising to plant density, Pollard Vineyard has quickly become recognized as yet another great vineyard in the rich wine grape heritage of Washington State. The vineyard is planted in Cabernet Franc, Cabernet Sauvignon and Merlot grapes of French clones. Robin Pollard, owner, grew up on a farm in Iowa. The youngest of three daughters, she trailed her dad through the fields, trips to feed stores and hauling livestock to the sale barns. She gained an appreciation early on that farming is part skill and part luck, but if you stick with it, it can be some of the most rewarding work in the world. Robin served as Executive Director of the Washington Wine Commission from 2005-2012.
IDILICO | Pomum Cellars
Address:
18512 142nd Ave NE Woodinville, WA 98072 (206) 349-5159
Contact: Javier Alfonso
Email: info@pomumcellars.com Website: www.pomumcellars.com Website: www.idilicowine.com Current Distribution Area: California, Idaho, Massachusetts, Minnesota, Oregon, Washington
Winery Biography:
Pomum Cellars nurtures from soil to stemware a true expression of American made wine grown in the unique and outstanding viticultural areas surrounding the majestic Columbia River in Washington State. Located in Woodinville, WA, Pomum is owned by Shylah and Javier Alfonso. Javier, the winemaker, is originally from the Ribera del Duero region of Spain where his family has owned vineyards for several generations. Pomum’s offerings come exclusively from their own estate Konnowac Vineyard and include a beautifully crafted Syrah and an elegant Shya Red Cabernet Sauvignon. In 2009, Pomum launched Idilico; our sister brand focusing exclusively on varieties from Spain grown in Washington State. These include Albariño, Garnacha, Tempranillo, Monastrell and Graciano.
Revelry Vintners
Address:
3978 Peppers Bridge Rd Walla Walla, WA 99362 (509) 540-5761
Current Distribution Area: Alabama, Arizona, Arkansas, Idaho, Indiana, Kansas, Kentucky, Louisiana, Maine, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, North Carolina, Ohio, Oklahoma, Oregon, South Carolina, Texas, Washington, Wisconsin
Year Established: 2006
Annual Case Production: 15,000
At Revelry Vintners we have a passion for crafting vibrant white wines, and red wines from Rhône and Bordeaux varieties in the Walla Walla valley. Individually our wines are quite distinct, yet all share the common qualities of balance, expressive aromatics, and developed structure. Revelry was founded in 2005 by Washington native Jared Burns - then just 24 years old. The son of an entrepreneur - and inventor of the world’s first synthetic wine cork - Jared was first introduced to wine for his parents’ own love for it. With an unending creative spirit he started Revelry with the intention to make wines showcasing the incredible quality of Washington viticulture. Now approaching 20 years of rich winemaking history in Washington State, Revelry Vintners has earned hundreds of scores exceeding 90pts, and has twice sold cases at auction for more than $100,000 - each a record for the state. Revelry Vintners is synonymous with quality, and continues to craft wines that showcase the very best the region has to offer in its Columbia Valley Collection, RANGE, and AERIALS Series wines
Reynvaan family Vineyards
Address: 6309 Cottonwood Road Walla Walla, WA 99362 (206) 412-8469
Contact: Michael Reynvaan
Current Distribution Area: Arizona, California, Colorado, Florida, Hawaii, Idaho, Illinois, Montana, New York, Oregon, Washington
Email: mike@reynvaanfamilyvineyards.com
Website: www.reynvaanfamilyvineyards.com
Winery Biography:
Year Established: 2005
Annual Case Production: 3,000
Reynvaan Family Vineyards is a small family owned winery started by Mike and Gale Reynvaan in May 2004 in Walla Walla, WA focusing on high-end Rhone varietals. They work very hard to produce some of the best and most authentic Syrahs in the world from their two estate vineyards in Walla Walla Valley. The “In the Rocks” vineyard is an ancient river bed that resembles the cobblestones of Chateauneuf-du-Pape. The “Foothills in the Sun” vineyard rests on a gentle slope in the foothills of the Blue Mountains.
Rocky pond
Address:
13475 NE Village Square Drive Suite 1010
Woodinville, WA 98072 (425) 478-3540
Contact: John Ware
Email: johnw@rockypondwinery.com
Website: www.rockypondwinery.com
Winery Biography:
Current Distribution Area: California, Florida, Idaho, Maryland, Montana, New Jersey, New York, Oregon, Pennsylvania, Texas, Washington, Connecticut
Year Established: 2013
Annual Case Production: 6,300
Rocky Pond Estate Winery is a family-owned and operated winery established in 2013. We are an estate-driven winery with three vineyards in the Chelan and Rocky Reach AVAs. As a leader in sustainability, Rocky Pond was one of the first five vineyards to be third-partied, certified SustainableWA. Led by Elizabeth Keyser, our all-female winemaking team, handcraft wines of distinction from Washington’s newest AVA and utilize the latest innovation in the cellar. “It’s all about the experiences...”
Sagemoor
Address:
31 Allan Road
Naches, WA 98937 (509) 521-3461
Contact: Kent Waliser
Current Distribution Area: Idaho, Illinois, Minnesota, Oregon, Pennsylvania, South Carolina, Washington Year Established: 2014
Email: kent.waliser@sagemoorestates.com
Website: www.sagemoorestates.com
Winery Biography:
When the founders of Sagemoor made their initial vineyard plantings in 1972, they had determination, plenty of grit, and about 400 acres of vines. Today, those plantings have expanded to encompass more than 1,300 acres with six distinct vineyards: Sagemoor, Bacchus, Dionysus, Gamache, Weinbau and Southwind. The vineyards grow 21 varieties and Sagemoor sells grapes to over 100 wineries in WA State. For a more complete list of wineries sold to visit: www. sagemoorvineyards.com. In 2014, Allan Brothers of Naches, WA purchased Sagemoor. The Allan family has a long and rich history in the Yakima Valley and has been growing, packing, and shipping premium tree-fruit since the 1920s. Sagemoor began producing wines in 2014 through collaborative winemaking partnerships with John Abbott of Devona, Chris Peterson of Avennia, and Ali Mayfield. Beginning with the 2021-2022 vintages, Aryn Morell became Director of Winemaking. The Sagemoor wines are a tribute to the hard work of the original partners and the employees who nurture the vineyards today. The legacy of Sagemoor lives through our employees, winery partnerships and Sagemoor wine, found at www.sagemoorestates.com.
Seven Hills Winery
Address:
212 North 3rd Avenue Walla Walla, WA 99362 (509) 529-7198
Current Distribution Area: California, Colorado, Florida, Oregon, New York, New Jersey, Nevada, Wyoming, Virginia, Washington, North Carolina, West Virginia, Maryland, Connecticut, Illinois, Idaho, Ohio, Pennsylvania, Montana, Arkansas, New Mexico, Massachusetts, Kentucky, Michigan, Georgia, Texas, South Carolina, Oklahoma, Nebraska, Hawaii, Arizona, South Dakota, Wisconsin, Indiana, Iowa, North Dakota, Alabama, Minnesota, Rhode Island, Vermont, Utah, Kansas
Year Established: 1988 Annual Case Production: 20,000
When Seven Hills Winery was established in 1988, it was one of only five wineries in the region. Located in the heart of Downtown Walla Walla in the historic Whitehouse Crawford building, home to our wine production and tasting room. Seven Hills Winery crafts wines that are well-balanced and taste true to their varietal characteristics and terroir. To that end, we let the outstanding quality of our fruit shine through, by using traditional fermentation techniques and barrel selections that highlight the varietal grape flavors inherent in the wine. This philosophy allows us to create wines that pair well with a variety of foods and are meant to be enjoyed as part of a meal.
Sleight of Hand Cellars
Address:
1959 JB George Rd Walla Walla, WA 99362 (509) 525-3661
Contacts: Trey Busch
Email: trey@sofhcellars.com
Website: www.sofhcellars.com
Winery Biography:
Current Distribution Area: Arizona, Florida, Georgia, Idaho, Illinois, Kansas, Louisiana, Missouri, Montana, Nevada, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, Tennessee, Washington
Year Established: 2007
Annual Case Production: 9,000
Serious wines without the serious attitudes...Sleight of Hand Cellars was founded in 2007 by Trey Busch and Jerry and Sandy Solomon. Our only goal from the outset has been to make world class wines while having the most fun that is legally possible. Our love of great wines from around the world, and our love of music, have inspired our vision and growth and have helped us reach a customer base that has the same passions as we do. Since it’s inception, Sleight of Hand Cellars has been named one of “The Next Generation” of up and coming wineries in Washington State, as well as one of “The Next Cult Wineries” by Seattle Magazine. We’re proud to have 2 of our wines featured in the Wine Spectator Top 100 (2015 Levitation Syrah and 2016 Archimage Red Wine). The Wine Advocate had this to say about our wines: “While I’ve always loved the wines from these guys, they’ve hit a new level recently, and the wines are now up there with the crème’ de la crème’ of the state (and beyond).”Our focus is on Bordeaux and Rhône varietals for our reds, and we dabble in Riesling and Chardonnay for our white wine program.
Address: 594 Piper Ave Walla Walla, WA 99362 (646) 643-3806
Current Distribution Area: Washington, Oregon, Idaho, Louisiana
Year Established: 2018 Annual Case Production: 1,200
SMAK Wines was established in 2018 by Fiona S. Mak, the first Asian woman from Hong Kong to own a winery in Washington State at a young age of 32. At SMAK, we are fully committed to an exclusive Rosé production as we believe that Rosé is not limited to a summer-time wine. Rosé is as versatile to a winemaker as chicken to a chef, but often overlooked. By choosing a different variety and winemaking method, we can create a great range of Rosé and the possibilities of wines we can make are endless. We want to drink Rosé all year round, just not the same Rosé! Each wine we created reflect the seasons - Spring, Summer, Autumn, Winter. Each of our still Rosé is made with a single varietal from a single vineyard source to showcase the high quality fruit sources Washington state has to offer. Let us share with you the different facets of Rosé we have explored! Our tasting room changes with the seasons as well, creating fitting atmospheres for our wines. SMAK will bring you the ultimate Rosé experience. It is more than just wine, it is setting a sense of place, a mindset, a lifestyle. After all, wine is supposed to be fun and enhance your happy moments. So don’t think and just drink. It’s Rosé!
Sparkman Cellars
Address:
14300 NE 145th St. , #102 Woodinville, WA 98072 (425) 398-1045
Current Distribution Area: California, Colorado, Florida, Idaho, Kansas, Kentucky, Mississippi, Missouri, Montana, North Carolina, Tennessee, Washington
Year Established: 2005
Annual Case Production: 14,000
Kelly and Chris Sparkman launched Sparkman Cellars, an award-winning winery in Woodinville, Washington in 2004. “We started the winery so that we could be present for our kids. We were well connected to winemakers, vineyard folks, somms and wine shop people which gave us access to the industry’s core,” says Chris. While the heart of its production is Cabernet Sauvignon, Sparkman Cellars produces as many as twenty-five different handcrafted wines each year from some twenty varietals sourced from elite Washington and Oregon vineyards. The wines have landed on Wine Spectator’s Top 100 (twice), Wine Enthusiast’s Top 100 and Wine & Spirits’ Top 100. Collectively the wines have more than three hundred 90+ scores from major media.
spring valley
Address:
1663 Corkrum Road
Walla Walla, WA 99362 (425) 892-4580
Contact: Katie Jaeger
Email: katie.jaeger@smwe.com
Website: www.springvalleyvineyard.com
Current Distribution Area: All 50 States
Winery Biography:
Spring Valley Vineyard is situated 12 miles northeast of Walla Walla, spread amid the picturesque wheat fields of southeastern Washington with the Blue Mountains providing the backdrop. The initial block of Merlot was planted in 1993 on a south/southwest facing hillside. The vines follow the north-south slope of the hills in vertical rows, an orientation that, combined with the declination of the slope, allows the vines to take optimal advantage of air dranage, sunshine, and the reflective nature of the surrounding wheat fields. Great care is taken when caring for the vineyard. Every grape is tended by hand, including crop thinning, leaf pulling, and harvesting, as well as hand-burying individual canes to protect them from the cold winters of southeastern Washington. In the summer of 2007, nearly 64 acres of new vineyards were planted. Today, Spring Valley Vineyard consists of 117 acres of grapevines including Merlot, Cabernet Sauvignon, Syrah, Cabernet Franc, Petit Verdot, and Malbec.
Syncline Winery
Address: 111 Balch Rd
Lyle, WA 98635 (509) 912-7960
Contact: Poppie Mantone
Email: poppie@synclinewine.com
Website: www.synclinewine.com
Winery Biography:
Current Distribution Area: California, Minnesota, New York, Oregon, Washington, Pennsylvania
Poppie and James Mantone, founders and Vignerons of Syncline Winery, have built a strong reputation as a creative, limitedproduction, autonomous estate winery with a vision of creating world-class wines while maintaining biodynamic estate vineyards, green building practices, and innovative wine growing. With 19 acres of estate vineyards in the Columbia Gorge and winegrower partners in Red Mt, Yakima, and Horse Heaven Hills, production is kept under 5,000 cases annually to ensure intimacy with each barrel and vine.
Terra Blanca
Address: 34715 N. DeMoss Rd. Benton City, WA 99320 (509) 588-6082
Perched on the southwest slope of Red Mountain, Terra Blanca’s Tuscan-inspired architecture includes a beautifully appointed tasting room where you can expect a wine tasting experience like no other. Terra Blanca features a complete gourmet kitchen that is utilized for weddings, events, and service for the on-site restaurant, the Terra Blanca Vineyard Grill. Seating on the terrace offers breathtaking panoramic views of the lower Yakima Valley and estate vineyard. Several banquet rooms can accommodate both large and small groups, and the manicured grounds, pond, and popular barrel caves offer guests opportunities to take in the scenery. Terra Blanca is Latin for “white earth,” which signifies the white carbonate-rich soils in its estate vineyard. The high-mineral, high-carbonate soils, coupled with the warm, dry and breezy southwest exposure allows Terra Blanca’s vineyard to produce concentrated grapes with a defined sense of place.
The Walls | PÁŠxa Wines
Address:
1015 W. Pine Street Walla Walla, WA 99362 (805) 824-6038
Contact: Ben Kaehler
Email: ben@thewallsvineyards.com
Website: www.thewallsvineyard.com
Winery Biography:
Current Distribution Area: Arizona, California, Delaware, Florida, Georgia, Idaho, Montana, Ohio, Oregon, Tennessee, Washington
Year Established: 2014
Annual Case Production: 7,5000
THE WALLS VINEYARDS nomenclature is centered around the nearby Washington State Penitentiary, a notorious Walla Walla landmark. It pays homage to the history of our town. Philosophically, we understand that we live in a world where people tend to “wall” themselves in and the wine world can sometimes feel especially inaccessible. Our mission is to use our wines to topple those walls and create community through our love of the surrounding places and people. PÁŠXA WINES began in 2018 and also pays homage to the Walla Walla Valley, specifically the Rocks District AVA. These wines feature single vineyard blends and varietal expressions exclusively from that sub-region region, made with minimal intervention both in the vineyard and in the cellar. The name is derived from the language of the land’s indigenous stewards. Pášxapa or Place of the Sunflowers is what we now know as the WW Valley. The native balsam-root sunflower is present on each bottle as a reminder of their stewardship and heritage.
tirriddis
Address: 2880 Lee Rd, Suite B Prosser, WA 99350 (509) 554-3440
Current Distribution Area: Colorado, Michigan, Washington, Idaho
Year Established: 2020
Annual Case Production: 8,000
Tirriddis is a Washington State traditional method sparkling wine winery located in Prosser, Washington. Founded in 2021 by Andrew Gerow, Gabriel Crowell, and Matthew Doutney, three graduates of Washington State University’s Viticulture & Enology program. We are happily working hard to pioneer & curate Washington’s sparkling identity. Our name, Tirriddis, comes from Tirage, Riddle, and Disgorge – the three steps to naturally produce sparkling wines. Focused solely on this traditional method, we proudly implement ground-breaking and unique “non-traditional” styles to emphasize Washington’s world class growing environment. In addition to wine quality, sustainability within the community and our environment is very important to us as we strive to help represent and push forward the future of Washington wine.
Current Distribution Area: Arkansas, Delaware, Idaho, Illinois, Kansas, Kentucky, Louisiana, Minnesota, Montana, Nebraska, New Jersey, Ohio, Oklahoma, Oregon, Pennsylvania, Virginia, Washington
Year Established: 2006
Annual Case Production: 5,500
Tranche occupies a spectacular site in the foothills of the Blue Mountains, east of Walla Walla. The vineyard climbs as high as 1265 feet and provides a heart-thumping, bird’s-eye view of the entire Walla Walla Valley. The unique aspects of terroir which give each wine a sense of place—such as soil, elevation, aspect and rainfall—make our Blue Mountain Estate Vineyard truly one of a kind. At Tranche, we are devoted to crafting expressive, aromatic and beautifully defined wines. From deeply textured reds that convey the unique character of the land, to elegant whites and rosé that offer a new-World interpretation of classic Rhône blends, we strive to make every bottle worthy of your attention.
Treveri Cellars
Address: 71 Gangl Road Wapato, WA 98951 (509) 877-0925
Current Distribution Area: Arizona, California, Florida, Idaho, Hawaii, Illinois, Kansas, Louisiana, Maine, Maryland, Massachusetts, Minnesota, Missouri, Montana, Nevada, North Dakota, North Carolina, Oregon, Pennsylvania, Tennessee, South Dakota, Virginia, Washington
Year Established: 2010
Annual Case Production: 35,000
Treveri Cellars is a family-owned sparkling wine house that produces some of the finest handcrafted traditional method sparkling wines in the United States. Treveri opened its doors on November 23, 2010 with a mission to produce premium sparkling wines from and in the heart of Washington State. Producing a wide array of sparkling wines, including non-traditional varieties such as Riesling and Mueller-Thurgau, Treveri largely focuses on 100% varietal sparkling wines. Our sparkling wines range from 2 years to 8 years en Tirage, and we offer both reserve and core tier offerings.
Two Mountain winery
Address:
2151 Cheyne Road
Zillah, WA 98953
(509) 969-0515
Contact: Patrick Rawn
Email: patrick@twomountainwinery.com
Website: twomountainwinery.com
Winery Biography:
Current Distribution Area: Washington, Virginia, South Carolina, Massachusetts, Colorado, Illinois, Hawaii, Texas, Rhode Island, Oregon, Idaho, Montana, Wyoming, Minnesota, Wisconsin, South Dakota, North Dakota, Michigan, Ohio, Kentucky, North Carolina, Maryland, Missouri, Nebraska
Year Established: 2002
Annual Case Production: 23,000
When we set out on this wine venture in 2000, we hadn’t even given Copeland Vineyard its name. In fact, when our family made the decision to add a vineyard and winery to its storied farming portfolio, we were merely “the help” (tractor drivers, forklift operators, El Ranchito take-out retrievers). Sure enough, our childhood “summers on the farm” eventually became “life on the farm” as we became increasingly involved with the new and exciting wine project. Even before we began making wine, we were drawn to the experience of it. Our fondest memories were those of family and friends accompanied by lively conversation, laughter and an intriguing assortment of wine. It soon became evident that we had not so much found our calling, but it had found us. One could argue that four generations of Yakima Valley farming pulsing through our veins predisposed us to dirty fingernails and an inherent love of the land. We couldn’t agree more. So, when life and a heavy dose of fate provided us the opportunity to make the winery a true test of our brotherly love, we jumped at the chance and purchased it from our family in 2006. What was once Schmidt Orchards, planted by our grandfather, Phil Schmidt in 1951, became Copeland Vineyard that we planted with our uncle, Ron Schmidt, in 2000. Fast forward to now, and you will find us living, breathing and drinking our work. We offer a versatile collection of estate grown wines.
Two Vintners
Address:
9206 200th St SE Suite C-1 Snohomish, WA 98296 (425) 205-8680
Current Distribution Area: Arkansas, California, Delaware, Florida, Idaho, Indiana, Kansas, Maryland, Massachusetts, North Carolina, Pennsylvania, Tennessee, Virginia, Washington
Year Established: 2007 Annual Case Production: 7,000
Two Vintners was founded in 2007 with a partnership between an acclaimed young winemaker, Morgan Lee, and the owners of Covington Cellars, David and Cindy Lawson. At the time, Syrah and Merlot were the outcast varietals of thewine industry. However, the quiet secret among those in the Washington wine scene was that they are two of the bestvarietals the state had to offer. Thumbing our nose to those unfortunate trends created the foundation of the TwoVintners portfolio. This willingness to do the unpopular but delicious has guided the brand as we have progressed, this has helped us createwines that you won’t see anywhere else. Wine at Two Vintners is about the experience. Branching out. Trying newstyles. New varietals. We want to expose you to wines that show how unique Washington wine can be. Wine should be fun, unpretentious and accessible.“Make it different.”
Va Piano Vineyards
Address: 1793 JB George Rd Walla Walla, WA 99362 (509) 520-2660
Contact: Justin Wylie
Email: justin@vapianovineyards.com
Website: www.vapianovineyards.com
Winery Biography:
Current Distribution Area: Arizona, Georgia, Idaho, Montana, Nevada, North Carolina, Oregon, Tennessee, Washington
Year Established: 1999
Annual Case Production: 5,000
Chi Va Piano va sano e va lontano...This Italian proverb, from which we take our name, means when you go slowly, you go safely and you go far. At Va Piano, we’re all about slowing down and enjoying the best of life: family, friends, shared stories and laughter, good food and of course, great wine. Every bottle of Va Piano captures the best characteristics of the region; we focus on small lot Cabernet Sauvignons, Syrahs and red blends from our Walla Walla Valley estate vineyards, as well as fruit from other premier growers in the Columbia Valley.
Valdemar Estates
Address:
3808 Rolling Hills Lane Walla Walla, WA 99362 (559) 308-1142
Current Distribution Area: Alabama, Connecticut, Florida, Georgia, Idaho, Kansas, Maine, Maryland, Massachusetts, Minnesota, North Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, Tennessee, Virginia, Washington, Montana
Year Established: 2017
Annual Case Production: 5,000
Since 1889, the Valdemar Family has crafted exceptional wines with a steadfast belief that great wines are born in the vineyard. In 2017, captivated by the wine quality of the Walla Walla Valley, the family decided to expand their winemaking endeavors internationally. In April 2019, Valdemar Estates opened its doors, as the first internationally-owned winery in Washington State. Led by Jesús Martínez Bujanda and his sister, Ana Martínez Bujanda, the fifth generation of the Valdemar Family carries the torch of tradition and innovation. The Valdemar Family portfolio spans both Rioja and Washington from Tempranillo, Garnacha, and Viura from Bodegas Valdemar in Rioja, to Cabernet Sauvignon, Syrah, and Chardonnay crafted at Valdemar Estates in Walla Walla. Through meticulous vineyard management and winemaking techniques tailored to each vineyard, Valdemar Estates creates wines that truly reflect the distinctive terroir of the Walla Walla Valley and its exceptional quality, complexity, and finesse. Valdemar Family takes pride in being pioneers in inclusivity, with both Bodegas Valdemar and Valdemar Estates being the first wineries in Spain and the United States to offer a 100% inclusive tasting room experience; we believe that wine is for everyone and that all should be able to partake in a tasting at our family owned winery.
w.t. vintners
Address:
19495 144th Ave NE Woodinville, WA 99072 (509) 240-0597
Current Distribution Area: Colorado, Florida, New Jersey, New York, Pennslyvannia, Maryland, Utah, Washington
Year Established: 2008
Annual Case Production: 2,000
W.T. Vintners strives to create wines that tell the story of a singular place. Our philosophy is inspired by old-world traditions, focused on single vineyard sources and low-intervention winemaking techniques. We believe this approach best presents Washington’s unique terroir and produces wines of purity, nuance, and distinction.
WA Wine Group
Address:
2807 W Washington Ave #19 Yakima, WA 98903 (901) 218-8919
Milbrandt wines (WA Wine Group) were created by Columbia Valley wine region pioneers, Butch and Jerry Milbrandt. The Milbrandt’s saw potential in Eastern Washington grape growing. In 1997, these generational farmers started planting grapes and soon became recognized for helping establish two of the top AVAs in Washington State: the Ancient Lakes and Wahluke Slope. Milbrandt wines are a portfolio of highly recognized and rated wines by some of the most regarded publications and critics globally, placing in the “Top 100s” of Wine Spectator and Wine Enthusiast.
Walla Walla Vintners
Address:
225 Vineyard Lane Walla Walla, WA 99362 (509) 200-0997
Current Distribution Area: Arizona, California, Florida, Hawaii, Idaho, Montana, North Carolina, Ohio, Oregon, Pennsylvania, Washington, Wisconsin, Texas, Colorado, Minnesota, Illinois
Year Established: 1995
Annual Case Production: 12,000
Walla Walla Vintners was the appellation’s eighth winery, founded in 1995, and has built a reputation for elegant and age-worthy wines. Since 2017, Walla Walla Vintners has been owned, managed, and cared for by Scott and Nici Haladay. They are devoted to the crafting of distinctive and delicious wines with acclaimed Winemaker, Derrek Vipond. It is always the goal for Walla Walla Vintners to make the highest quality decisions at each stage of farming, winemaking, sustainability, hospitality, and everything in between.
Waterbrook Winery
Address:
10518 West Hwy 12 Walla Walla, WA 99362 (509) 830-1224
Established in 1984, Waterbrook Winery is a Walla Walla, Washington pioneer. Today it features a state-of-the-art winery, a world-class tasting room and hospitality program, and a 49-acre estate vineyard in the Walla Walla Valley AVA. From vintage to vintage, winemaker John Freeman masterfully handcrafts wines that are true-to-variety, full of depth and structure, and representative of the Columbia Valley’s best.Waterbrook has the luxury of the land, offering diverse locations and activities across our expansive property. Our large tasting room and full restaurant make us ideal for accommodating groups of all sizes. Understanding that every group member has different preferences, we offer a variety of beverages, including wine, beer, cider, non-alcoholic wine, and delicious slushies, ensuring everyone finds something they love.
woodward canyon
Address: 11920 W HWY 12 Lowden, WA 99360 (509) 525-4129
Current Distribution Area: Alaska, Arizona, California, Connecticut, Delaware, Florida, Georgia, Idaho, Illinois, Maryland, Missouri, Montana, New Jersey, New York, North Carolina, Washington, Texas, Oregon, Ohio
Woodward Canyon Winery was established in 1981 by Rick Small and his wife, Darcey Fugman-Small.The winery was named for the canyon where Rick’s family farmed for multiple generations and where the Woodward Canyon Estate Vineyard is now located. Woodward Canyon was the second winery in the Walla Walla Valley, and the Smalls were instrumental in the process of obtaining federal approval of the Walla Walla Valley Appellation in 1984. The winery has consistently produced premium, age-worthy cabernet sauvignons, Bordeaux-style blends and merlots as well as chardonnays. From the outset, it was determined that quality would take precedence over quantity. Rick planted the first of thirty-five acres of the Woodward Canyon Estate Vineyard in 1977 on his family’s dryland wheat ranch. The hillside vineyard now includes cabernet sauvignon, chardonnay, merlot, cabernet franc, sauvignon blanc and syrah. The Woodward Canyon Estate Vineyard is Certified Salmon Safe. The Smalls are also experimenting with organic and regenerative farming practices.
3 • Washington state wine
• Overview
• Fast Facts
• The WA Difference
• History
• WA Wine Timeline
• 2023 Harvest Overview
Cascade Cliffs Vineyard, Columbia Gorge AVA
Overview
The Perfect Climate for Growing Wine Grapes
We like to say that Washington wines have a balance of New World and Old World styles. Varietal typicity and pure fruit flavors are the hallmarks of Washington wine. What does this mean? It means that Cabernet Sauvignon invariably tastes like Cabernet Sauvignon and Merlot tastes like Merlot. The flavors have a New World sense of purity and plushness while retaining the tannin and acid structure Old World wine regions are more commonly known for.
Washington state shares the same latitude as other famous wine regions in Europe– 46° North. What’s so special about the 46° parallel? The 46° parallel is the sweet spot for growing grapes—at that angle to the sun our region receives the most amount of sunlight during the growing season.
OVeRVIEW
The State of Today’s Industry
The trend for quality wine production started by a few home winemakers and visionary farmers has become a respected and influential $8 billion industry within Washington State. Washington wine is available in 50 States and more than 100 countries globally. Washington ranks second nationally for premium wine production and over 60,000 acres are planted to vinifera grapes. Over 40% of these vines have been planted in the last 10 years as the industry rapidly expands. Significant developments in Washington State include the formation of the Washington State Wine Commission, a unified marketing and trade association, in 1987.
In 2003, the Washington Wine Institute and its educational partners celebrated the state’s $2.3 million investment (per biennium) to create new 2-year and 4-year degree programs supporting Washington’s growing wine industry. The program provides an educated work force to satisfy the needs of the growing industry. A degree program, ongoing education and research enhance the state’s reputation as a quality wine-producing region. In 2011, the industry voted to increase their annual assessments to help fund a world-class Wine Science Center at Washington State University, which opened in June 2015.
Fast Facts
At a Glance
Number of licensed wineries: 1,050
National rank as wine producer in the United States: 2nd
Wine grape acreage: 60,000+ acres
Number of wine grape growers: 400
Varieties produced: 80+
Total annual in-state economic impact: $8+ billion
Growing season diurnal shift: 30-40°F
Annual wine production: 17+ million cases
Record harvest, 2016: 272,000 tons
Most recent harvest, 2023: 159,000 tons
Average hours of summer sunlight: Up to 17 hours per day, about 1 more hour during the peak of the growing season than California’s prime growing region
Inches of annual rainfall in Columbia Valley: 6-8
Percent of wineries making less than 5,000 cases per year: 90%
Number of AVAs: 20
The Washington difference
What Makes Washington State Wine Different
Distinctive and diverse growing regions and soils
Washington has 20 federally approved growing regions that offer a diversity of climates, soil types, and growing conditions that allow a wide variety of grapes to grow well. These range from warm sites such as Red Mountain (sometimes approaching Climate Region III, 3000-3500 Growing Degree Days) to cool regions like the Puget Sound (Climate Region I, up to 2500 GDDs) and areas in between.
The Washington difference
What Makes Washington State Wine Different
The relationship to the Missoula Floods, a series of cataclysmic events, defines the soil types of the vineyards in Washington. Most vineyards lie below the floodwaters with soils of loess—wind-blown deposits of sand and silt—overlying gravel and slackwater sediment with basalt forming the bedrock. This provides a diversity of soil types that are well drained and ideal for viticulture.
Large diurnal shift preserves natural acidity
Long, warm days and cool nights in the growing regions create a large diurnal shift, which helps maintain the natural acidity of the grapes. Washington State has some of the most dramatic fluctuations of any wine region in the world with up to 40º F difference between daytime high and nighttime low temperatures. The higher levels of natural acidity contribute to making the wines more food friendly and also assist with their longevity.
Wineries are often separated from vineyards
In the traditional grape-growing model, wineries are located next to or close to their vineyard sources. Washington, generally, completely breaks this model. Many wineries are located dozens and even hundreds of miles from the vineyards they work with. Additionally, many contract their grapes rather than establishing their own vineyards.
This gives the wineries a number of advantages. First, purchasing grapes minimizes the startup time for a winery and has enabled the industry’s rapid growth. Second, it allows wineries to set up shop wherever they like, be it near the consumer hub of Seattle or in the far reaches of the state that they call home. Third, not being tied to a single vineyard source in a single location means that wineries can experiment with vineyards all across Washington. They can make a wine that blends, say, Cabernet Sauvignon from the Horse Heaven Hills with Merlot from Red Mountain and Petit Verdot from the Wahluke Slope, in essence taking what they feel is the best from each location. Using a diversity of sites also helps keep quality consistent across vintages. Lastly, working with a diversity of sites in different locations also helps protect against disruptions caused by Washington’s occasional spring and fall frosts and winter freezes.
A legion of small, family producers
The vast majority of wineries in Washington are small, family producers making less than 5,000 cases annually. In fact, of the state’s 1,050+ wineries, only about 20 make more than 40,000 cases annually. The small, artisan nature of the industry contributes to producing wines of exceptional quality.
History
The Beginning
Washington’s first wine grapes were planted at Fort Vancouver by the Hudson’s Bay Company in 1825. By 1910, wine grapes were growing in many areas of the state, following the path of early settlers. French, German and Italian immigrants pioneered the earliest plantings. Wine historians Ron Irvine and Dr. Walter Clore document in their book The Wine Project a continuous and connected effort to cultivate wine grapes beginning with those early plantings at Fort Vancouver. Hybrid varieties arrived in nurseries in the Puget Sound region as early as 1854, and by 1860 wine grapes were planted in the Walla Walla Valley.
Large-scale irrigation, fueled by runoff from the melting snowcaps of the Cascade Mountains, began in eastern Washington in 1903, unlocking the dormant potential of the land and its sunny, arid climate. Italian and German varietals were planted in the Yakima and Columbia Valleys and wine grape acreage expanded rapidly in the early part of the 20th century. In 1910, the first annual Columbia River Valley Grape Carnival was held in Kennewick. By 1914, important vineyards had sprung up in the Yakima Valley—most notably the vineyards of W.B. Bridgman of Sunnyside. Muscat of Alexandria vines on Snipes Mountain dating to 1917 are still producing and are considered the oldest in the state.
The arrival of Prohibition in 1920 put a damper on wine grape production, but ironically may have helped spawn early interest in home winemaking. At the end of Prohibition the first bonded winery in the Northwest was founded on Puget Sound’s Stretch Island. By 1938 there were 42 wineries located throughout the state.
Commercial-Scale Plantings
The first commercial-scale plantings began in the 1960s. The efforts of the earliest producers, predecessors to today’s Columbia Winery and Chateau Ste. Michelle, attracted the attention of wine historian Leon Adams. Adams in turn introduced pioneering enologist Andre Tchelistcheff to Chateau Ste. Michelle. It was Tchelistcheff who helped guide Chateau Ste. Michelle’s early efforts and mentored modern winemaking in this state. The resulting rapid expansion of the industry in the mid ‘70s is now rivaled by today’s breakneck pace, where a new winery opens nearly every 15 days.
2023 vintage overview
Washington is not Defined by a Single Grape
Unlike many wine regions, Washington cannot be defined by a single grape or even a group of grapes. While Cabernet Sauvignon, Merlot, Syrah, Riesling and Chardonnay are the most common in terms of production and plantings, over 80 varieties are planted and experimentation continues.
2023 vintage overview
After a series of years that had their fair share of challenges, 2023 was a warm, relatively straightforward growing season in Washington. Quality is expected to be high, particularly for red wine grapes.
The growing season started off quite cool. This delayed bud break by 10-14 days compared to recent years. In fact, it was looking like a second, successive late start for Washington.
However, above average temperatures in May quickly caught vines up, so much so that bloom was advanced by several days from recent years. Many said that 2023 had the shortest period between bud break and bloom ever.
June was quite hot, so much so that the state was on pace for record heat accumulation in 2023. July temperatures remained above average but were not hot enough to shut vines down. As a result, the season continued rapidly advancing.
There was one major heat event in 2023. This occurred August 14th through 16th, when temperatures soared into triple digits. Given the timing, not long after veraison, this caused some damage, particularly in Syrah, where some berries and clusters shriveled.
Harvest began for sparkling wines August 16th. This was ahead of every vintage over the last decade with the exception of 2015 and 2021, which are generally considered the state’s warmest and second warmest vintages respectively.
As temperatures moderated in September and October, harvest stretched out. This allowed winemakers and growers to pick at the pace they desired. Overall, while Brix were higher given the heat of the vintage, acids held.
Yields were down in Washington across the board in 2023. It is the state’s lightest crop in quite some time. This was due to a number of factors. Part of it was due to market forces. Part of it was also likely due to the large crop in 2022. There was also likely some winter damage from a freeze event in December of the prior year.
Overall, Growing Degree Days in 2023 finished just below the record numbers of 2021. However, those two years accumulated their heat very differently, and 2023 is generally not considered as hot of a vintage as 2021.
• Washington State AVA Profiles
Washington State AVA Map
ANCIENT LAKES OF COLUMBIA VALLEY
The Ancient Lakes of the Columbia Valley AVA is dominated by white varieties, which thrive in its northerly location.
The Ancient Lakes of Columbia Valley is located in central Washington. It is wholly contained within the larger Columbia Valley appellation.
Named after a series of thirty-five lakes that dot the area, the Ancient Lakes of Columbia Valley is one of Washington’s more northerly appellations.
Many vineyards are also located at slightly higher elevations compared to the broader Columbia Valley. For this reason, heat accumulation begins later and tapers off sooner. The appellation’s location also contributes to large diurnal swings that help lock in acidity.
The Ancient Lakes is one of the few appellations in Washington dominated by white varieties, specifically Riesling. However, there are over 20 different vinifera varieties planted in the region.
Like most of eastern Washington’s growing regions, the soils are defined by the Missoula Floods. While soils vary considerably across the appellation, fine sand along with silt and sandy loam are predominant. Some sites, such as Evergreen Vineyard, have significant deposits of caliche, which is rich in calcium carbonate.
The majority of the Ancient Lakes appellation has a gentle slope of less than 4% going toward its eastern boundary. The Columbia River, which defines the appellation’s western boundary, protects many of the areas from early and late season frost, which can affect nearby regions.
Location: Central Washington
Established: 2012
Total Size: 162,762 acres
Acreage under vine: 1,604
Top Varieties: Riesling
Soils: Fine sand along with silt and sandy loam
Average Annual Precipitation: 6 inches
Two things to know:
1. One of the only appellations in Washington planted more to white varieties than red.
2. Its northern location and higher elevation affect the resulting wines.
THE BURN OF COLUMBIA VALLEY
Located in south-central Washington west of the Horse Heaven Hills, The Burn of Columbia Valley AVA is a warm appellation that acts like a cooler one, due to persistent winds in the area.
The Burn of Columbia Valley is located in south-central Washington, west of Horse Heaven Hills. The triangleshaped appellation is wholly contained within the larger Columbia Valley.
The origins of the name “The Burn” are unclear. It has been used to refer to this region for over 100 years.
The Burn is a warm appellation that acts in some respects more like a cool one. The Burn is slightly warmer than many of the immediate surrounding areas, with an average of 2763 Growing Degree Days. This is slightly above average for the larger Columbia Valley. The Burn also accumulates its heat over a longer season.
However, due to its proximity to the Columbia Gorge, persistent winds whip through the region. This delays development during the growing season and also reduces canopy and berry size. This makes it seem like a cooler appellation than it actually is, with fruit among the last to come in during harvest.
The Burn is also a slightly wetter region, receiving an average of 8.76 inches of precipitation annually compared to Columbia Valley’s 6-8 inches.
The soils are predominantly Walla Walla Silt Loam in arable areas. This is a slightly heavier soil relative to the surrounding region with increased water-holding capacity.
Finally, the appellation has distinct topographic features, lying on generally southeast-facing benches above the Columbia River, which forms one of its borders. It has a gentle slope that averages just over 7% grade.
The Burn is a younger growing region. Almost all of its acreage has been planted since 2015. A small number of plantings, however, date back to 2002. Cabernet Sauvignon is the main variety planted.
Location: South-central Washington
Established: 2021
Total Size: 16,870 acres
Top Varieties: Cabernet Sauvignon
Acreage under vine: 1,500
Soils: Fine sand along with silt and sandy loam
Average Annual Precipitation: 8-9 inches
Two Things to Know:
1. It’s a warm appellation that acts like a cool one.
2. It receives more precipitation than many other areas of Columbia Valley.
CANDY MOUNTAIN
The Candy Mountain AVA is part of a series of four mountains in the area, which also include Red Mountain, Badger Mountain, and Little Badger Mountain, that are collectively referred to as ‘the rattles’ due to their alignment with the larger Rattlesnake Mountain.
Located in south-central Washington, Candy Mountain is wholly contained within the Yakima Valley appellation, which itself is part of the larger Columbia Valley.
Candy Mountain lies four miles southeast of Red Mountain and generally has a similar, warm climate to that appellation. Like Red Mountain, it also has higher winds relative to the surrounding area. At 815 total acres, Candy Mountain is Washington’s smallest viticultural region. It’s also one of our youngest.
Established in 2020, Candy Mountain’s vineyards are located on the southwestern side of the mountain, which has a slope of 2 to 20 degrees. Elevations in the appellation range from 640 to 1,360 feet above sea level, with the upper reaches above the Missoula Floods, a cataclysmic series of floods that define Columbia Valley soils. Candy Mountain is also part of the Yakima Fold Belt, which are uplifts in the land that comprises many of eastern Washington’s viticultural areas.
The soils of Candy Mountain are composed of loess – windblown silt and sand – on top of ice age flood sediment. Soils are generally thin with decreased water holding capacity, allowing growers to stress vines as they see fit during the growing season. This also lets roots come into contact more easily with the basalt bedrock, which has a different suite of minerals than the topsoil.
There is currently one winery located within the appellation.
Location: South-central Washington
Established: 2020
Total Size: 815 acres
Acreage Under Vine: 110
Top Varieties: Cabernet Sauvignon
Soils: Loess, windblown silt and sand, ice age flood sediment
Average Annual Precipitation: 5 inches
Two Things to Know:
1. Candy Mountain is currently the smallest appellation in Washington.
2. Its proximity to Red Mountain give it similarities to that esteemed appellation.
COLUMBIA GORGE
The Columbia Gorge AVA is the western-most appellation in eastern Washington. It is perhaps the most diverse appellation in the state, with dramatic differences eastto-west in precipitation, heat accumulation, and soil composition.
The Columbia Gorge is named after a 40-mile area where the Columbia River cuts through basalt bedrock, creating a gorge with a series of ridges and cliffs. It is one Washington’s only growing regions that lies outside of the Columbia Valley appellation, which it abuts.
The Columbia Gorge is notable for its diversity, with hot, dry regions to the east as well as cooler areas to the west that receive so much rain vineyards are able to be dry farmed – an extreme rarity in eastern Washington.
This region’s proximity to the Cascade crest, which lies to the west, results in radically different microclimates. Driving west to east, annual rainfall decreases approximately one inch per mile. The western section of the appellation receives an average of 36 inches of rainfall annually, the eastern section a mere 10 inches.
As a result, western vineyards have more of a maritime influenced climate, ideal for cooler climate grapes; eastern vineyards have a continental climate, better suited to warm weather varieties.
Climatically, the Columbia Gorge is also notable for its near-constant winds due to pressure differentials caused by cool air from the Pacific Ocean meeting warm air from eastern Washington’s deserts. Most vineyards on the Washington side of the appellation are planted on south-facing slopes in order to receive as much sunshine as possible.
The range of elevations and precipitation lead to varied soil types. Some plantings in the area are on an extinct volcano.
This is one of three AVAs that cross into Oregon, also known as cross-border AVAs.
Location: South-central Washington & north central Oregon
Established: 2004
Total Size: 191,000 acres
Acreage under vine: 950 total acres, 381 in WA
Top Varieties: Chardonnay, Pinot Noir
Soils: Silt loam
Average Annual Precipitation: 10-36 inches
Two Things to Know :
1. The western-most appellation in eastern Washington.
2. It is known for its diversity of climate, aspects, and soil types.
COLUMBIA VALLEY
Encompassing more than a quarter of the state, the Columbia Valley AVA is by far Washington’s largest growing region at 11+ million acres. It is home to over 99% of all of Washington’s vinifera acreage.
Wholly located east of the Cascade Mountain range, the Columbia Valley gets its name from the river that cuts through and defines this area. The river itself was named after Captain Robert Gray’s ship, the Columbia Rediviva, which was the first to travel up the river in 1792.
The Columbia Valley lies in the rain shadow of the Cascade Mountain range. The low desert region has an arid and semi-arid, continental climate with limited rainfall. Irrigation is therefore required to grow vinifera grapes. However, the Columbia River is one of the largest rivers in the country. This river and its tributaries, along with aquifers, provide ample water for grape growing.
The use of irrigation, along with consistently warm, dry temperatures during the growing season, provides growers with a high amount of control over grape development compared to many other regions of the world. This leads to a smaller range of vintage variation and consistently high-quality wines.
The Columbia Valley’s soils are defined by the Missoula Floods, a series of cataclysmic events that occurred over 15,000 years ago. Most vineyards lie below the floodwaters, with soils of loess— windblown deposits of sand and silt—overlying gravel and slackwater sediment, with basalt forming the bedrock. The variations across the basin provide a diversity of soil types that are well-drained and ideal for viticulture.
In contrast to most other growing regions, many of the vines in Washington are own-rooted, which is said to contribute to a greater level of varietal typicity. Almost all of Washington’s growing regions are subappellations of the Columbia Valley. Exceptions are Puget Sound, Columbia Gorge, and Lewis-Clark Valley.
This is one of three AVAs that cross into Oregon, also known as cross-border AVAs.
Location: Central, south-central, and south- eastern Washington and north-central Oregon
Established: 1984
Total Size: 11 million acres
Acreage under vine: 60,079 total acres, 59,234 in WA
Top Varieties: Cabernet Sauvignon, Chardonnay, Merlot, Riesling, Syrah
Soils: Loess overlying gravel and slackwater sediment with a basalt bedrock
Average Annual Precipitation: 6-8 inches
Two Things to know:
1. Over 99% of Washington’s acreage is planted in Columbia Valley.
2. A rain shadow makes it an arid and semi-arid desert, ideal for grape growing.
GOOSE GAP
The main distinguishing feature of the Goose Gap AVA is the orientation of Goose Mountain’s ridge crest, which runs east-west. By comparison, ridge crests of nearby Red Mountain, Candy Mountain, and Rattlesnake Mountain run northwest to southeast.
Goose Gap is located in south-central Washington. It is a sub-appellation of Yakima Valley, which lies within the larger Columbia Valley.
The appellation’s name refers to a saddle between Goose Mountain to the west and Badger and Candy Mountains to the east. Goose Gap and Goose Mountain are included within the boundaries of the appellation, which gets its name for being a common pathway for migratory waterfowl.
The appellation’s southern aspects are generally considered too steep to plant. Most planted acreage is therefore on north-northeast slopes. This stands in sharp contrast to vineyards on Red Mountain and Candy Mountain, which Goose Gap shares borders with. Vineyards in these appellations are largely planted on south-southwest slopes. This difference in aspect means grapes from Goose Gap are typically harvested later than their counterparts in those nearby appellations. As a result, the fruit has a mixture of Red Mountain and broader Yakima Valley profiles.
Goose Mountain is a Yakima Fold Belt structure, which are uplifts in the land that define many of eastern Washington’s grape growing regions. Elevations range from 577 feet above sea level along the southern boundary to 1,339 feet at the top of Goose Mountain, putting the upper reaches above the largest Missoula Floods.
Almost two-thirds of the soils in Goose Gap are Warden series, windblown silt and fine sand overlying Missoula Flood sediment. This is a considerably higher percentage than surrounding areas.
The first grapevines were planted in the area in 1998 by Arvid Monson. There are currently two vineyards planted to 16 varieties. These two vineyards supply fruit to more than 20 wineries. The appellation itself is home to one winery.
Location: South-central Washington
Established: 2021
Total Size: 8,129 acres
Acreage under vine: 1,800
Top Varieties: Cabernet Sauvignon, Merlot, Syrah, Chardonnay
Soils: Warden series, windblown silt and fine sand overlying Missoula Flood sediment
Average Annual Precipitation: 6 inches
Two Things to Know:
1. Goose Mountain’s orientation differs from other mountains in the area.
2. This difference gives the fruit a mixture of Red Mountain and Yakima Valley profiles.
HORSE HEAVEN HILLS
Located in south-central Washington and part of the larger Columbia Valley, the Horse Heaven Hills AVA is a warm, windy region that is home to over a quarter of Washington’s planted acreage.
The appellation takes its name from an early pioneer who said upon seeing the region and its wide prairies and expanses, ‘‘Surely this is Horse Heaven!”
The area is among Washington’s warmer growing regions, making it an ideal place for Cabernet Sauvignon which makes up a large percentage of plantings. Many vineyards in the Horse Heaven Hills are planted on south-facing slopes, providing for extended sun exposure.
Like many of Washington’s growing regions, the Horse Heaven Hills is located on an anticline of the Yakima Fold Belt, which are a series of uplifts in the earth that create slopes ideal for grape growing. The area has an arid and semi-arid, continental climate. As with almost all areas of eastern Washington, irrigation is therefore required to grow wine grapes.
Pressure differentials cause significant winds in the Horse Heaven Hills. These winds reduce canopy size and toughen grape skins, as well as protect against mold and rot. The nearby Columbia River also has a moderating affect on temperatures, reducing the risk of early and late season frosts, which can be a problem in nearby areas.
There are three main soil types in the area— windblown sand and loess, Missoula Flood sediment, and hill slope rubble from the Columbia River basalt bedrock. Each of these provides well-drained soils suitable for vinifera.
The Horse Heaven Hills had its first vinifera plantings in 1972 at what is now Champoux Vineyard.
Location: South-central Washington
Established: 2005
Total Size: 570,000 acres
Acreage under vine: 17,082
Top Varieties: Cabernet Sauvignon, Merlot, Chardonnay, Riesling
Soils: Windblown sand and loess, Missoula Flood sediment, and hill slope rubble
Average Annual Precipitation: 9 inches
Two Things to Know:
1. The Horse Heaven Hills is a warm, windy region.
2. It is home to one-quarter of Washington’s wine grape acreage.
LAKE CHELAN
The Lake Chelan AVA is one of the only Columbia Valley sub-appellations that does not have basalt bedrock. It also has a unique climate, due to its location and the ‘lake effect.’
The Lake Chelan appellation is located in north-central Washington, wrapping around the southern-end of the tourist-popular Lake Chelan. It is a sub-appellation of the larger Columbia Valley.
Lake Chelan is named after a Native American word meaning “deep water.” It is a narrow, 50.5 mile, glaciercarved lake with depths up to 1,486 feet – among the deepest in the country. The average width of the lake is one mile. Lake Chelan is also at the edge of the Cascade Mountain range, with the northern end of the lake in North Cascades National Park.
Unlike almost all of the other sub-appellations of Columbia Valley, Lake Chelan has a granitic bedrock as opposed to basalt.
Climatically, the appellation is defined by its location at the north-western edge of the Columbia Valley and the ‘lake effect.’ Lake Chelan moderates temperatures, providing cooler summer days and warmer summer nights compared to the surrounding regions. The Lake Chelan appellation also has a somewhat higher elevation – approximately 1,100 feet above sea level –than some southern appellations within the Columbia Valley. Vineyards are located along the southern and eastern portions of the lake.
As a growing region, the Lake Chelan appellation is unique from others in eastern Washington in that it lies north of the Missoula Floods, which define the soil types of most of the Columbia Valley. Soil types here are glacial sediments along with ash and pumice from volcanoes from the nearby Cascade Range. The glacial sediments have substantial amounts of quartz and mica.
The appellation’s more northern location and moderate temperatures allow it to excel at cooler climate grapes. Lake Chelan is a young growing region, with its first modern day vinifera plantings in 1998.
Location: North-central Washington
Established: 2009
Total Size: 24,040 acres
Acreage under vine: 269
Top Varieties: Syrah, Pinot Noir, Chardonnay, Pinot Gris, Merlot, Riesling
Soils: Glacial sediments along with ash and pumice
Average Annual Precipitation: 11 inches
Two Things to Know :
1. Lake Chelan is one of the only appellations that does not have basalt bedrock.
2. It has a unique climate, due to its location and the ‘lake effect.’
LEWIS-CLARK VALLEY
The Lewis-Clark Valley AVA is a young appellation but with a long grape growing history. The appellation is defined by steep canyons and low benchlands.
Lewis-Clark Valley straddles the Washington-Idaho border and is bisected by the Snake and Clearwater rivers. It is nestled in the mountainous backbone of northern Idaho, the Bitterroot Mountains. It is one of Washington’s few appellations that lies outside the boundaries of the Columbia Valley, abutting that appellation’s south-eastern edge.
Named after the explorers Meriwether Lewis and William Clark, grapes were first planted in this region in 1872. However, most modern-day plantings have gone in since the late 1990s.
The appellation is defined by steep canyons and low benchlands. The valley is often referred to as a “banana belt” because of its temperate climate amid colder surrounding regions. In addition to vinifera grapes, this climate produces high quality tree fruit, such as peaches and apples, as well as exceptional wine and table grapes.
The appellation is directly below originating watersheds of the Palouse and Camas Prairies. The steep V-shaped valley allows for good drainage, providing frost protection and cool nighttime temperatures for acid retention and flavor development. Annual precipitation varies between 11-22 inches, enough that minimal irrigation is needed.
Lewis-Clark Valley AVA’s soils are comprised of decomposing perennial grasses and grass roots with capacity to hold water. The majority of soils contain loess, or wind-deposited, nutrient-rich silt. The region has planting areas that are easy to develop and contain air drainage characteristics that are ideal for wine grapes.
This is the only AVA in Washington that crosses into Idaho, also known as a cross-border AVA.
Location: South-eastern Washington and northwestern Idaho
Established: 2016
Total Size: 306,658 total acres, 85,864 in WA
Acreage under vine: 100 total, 9 in WA
Top Varieties: Chardonnay, Pinot Noir, Merlot
Soils: Loess and Mollisols from bunchgrass roots
Average Annual Precipitation: 11-22 inches
Two Things to Know:
1. Lewis-Clark Valley is a young appellation but with a long grape growing history.
2. The appellation is defined by steep canyons and low benchlands.
NACHES HEIGHTS
The Naches Heights AVA is located on a million-year-old lava flow above the Missoula Floods, with andesite bedrock. Its elevation and proximity to the Cascades make it cooler and wetter.
Naches Heights is located in south-central Washington. The appellation is situated between the small towns of Naches, from which it gets its name, and Tieton. These towns are northwest of the city of Yakima, in the foothills of the Cascade Mountains. It is wholly contained within the Columbia Valley.
Naches Heights is located on a million-year-old lava flow. Unlike almost all regions of the Columbia Valley, which have basalt bedrock, the appellation has andesite bedrock.
The elevation of the plateau increases gently from southeast to northwest. It is considerably raised from the surrounding area, with elevations ranging from 1,200 to 2,100 feet. This elevation and the appellation’s proximity to the Cascade Mountains make it cooler relative to many other Columbia Valley appellations. This elevation and gentle grade also help colder air drain into lower lying areas, reducing the risk of frost damage.
Due to its higher elevation, Naches Heights is also wholly above the level of the Missoula Floods, a series of repeated, cataclysmic events that define the soils of the majority of Washington’s grape growing regions. Unlike these areas, which have alluvial soils, Naches Heights is all windblown soil, which continues to accumulate. The soil also contains a significant amount of clay, helping to retain water. The appellation’s western proximity, closer to the Cascade Mountains, also lead to higher annual precipitation than the surrounding Columbia Valley.
Naches Heights is a new grape growing region, with its first vinifera plantings in 2002. Intriguingly, all of these vineyards are farmed either organically, biodynamically, or salmon-safe, with some a combination.
Location: South-central Washington
Established: 2011
Total Size: 13,254 acres
Acreage under vine: 1,604
Top Varieties: Pinot Gris, Riesling, Gewürztraminer, Syrah
Soils: Windblown loess and clay
Average Annual Precipitation: 10-13 inches
Two Things to Know:
1. Naches Heights is located on a 1M year-old lava flow above the Missoula Floods.
2. Its elevation and proximity to the Cascades make it cooler and wetter compared to nearby appellations.
PUGET SOUND
The Puget Sound AVA is currently Washington’s only appellation west of the Cascade Mountains, making it the state’s coolest and wettest growing region.
Puget Sound is located in north-western Washington. It is one of Washington’s few appellations located outside the Columbia Valley.
Named after the body of water that stretches across the region, Puget Sound has the distinction of being Washington’s only growing region located west of the Cascade Mountains. It encompasses a wide swath of land—including numerous islands—from the Canadian border to the north through Seattle to Olympia, the state’s capitol to the south.
Due to its location, Puget Sound is unique for Washington as a growing region in that it has a temperate, maritime climate. In contrast, Washington’s growing regions east of the Cascade crest have arid or semi-arid, continental climates. Puget Sound is therefore by far Washington’s coolest and wettest growing region.
Rainfall ranges from 15 inches to 60 inches annually, with most precipitation occurring from November through April. In contrast, summers are typically fairly warm and dry. The abundant rainfall means that most vineyards in this area can dry farm, in contrast to eastern Washington where irrigation is required due to the desert climate.
Cool climate grapes dominate in this area, with Pinot Noir the most planted variety followed by Riesling. However, the area also has plantings of Madeleine Angevine, Müller-Thurgau, Regent, Siegerrebe, and other varieties not seen elsewhere in the state.
Location: Northwestern Washington
Established: 1995
Total Size: 5.5 million acres
Acreage under vine: 121
Top Varieties: Pinot Noir, Madeline Angevine, Siegerrebe
Soils: Gravelly sandy loam over glacial hardpan
Average Annual Precipitation: 15-60 inches
Two Things to Know:
1. Currently Washington’s only growing region located west of the Cascade Mountain range.
2. It therefore has a radically different climate and grows very different varieties.
RATTLESNAKE HILLS
The Rattlesnake Hills AVA is generally higher in elevation than the Yakima Valley as a whole. About half of the appellation is underlain by Ellensburg Formation sedimentary deposits.
Located in south-central Washington, the east-west trending Rattlesnake Hills are an anticline of the Yakima Fold Belt, a series of geologic folds that define a number of viticultural regions in Washington. The appellation, which is centered around the town of Zillah, lies on the south slope of the Rattlesnake Hills. It is a sub-appellation of Yakima Valley, which itself is a sub-appellation of the Columbia Valley.
The Rattlesnake Hills receive their name from their proximity to Rattlesnake Mountain, which itself is named after the Northern Pacific Rattlesnake.
One of the appellation’s distinguishing features is its elevation relative to the surrounding area. Elevations range from 850 feet to 3,085 feet, although vineyard plantings are limited to the lower-lying areas. The appellation’s heightened elevation lessens the risk of spring and fall frosts. Additionally, winter temperatures are warmer than the surrounding area, limiting the danger of hard freezes.
About half of the appellation is underlain by Ellensburg Formation sedimentary deposits. This is sedimentary rock formed from the erosion of rock in the Cascade volcanoes. The predominant soil types are silt-loam and loam. Notably, vineyards at higher elevations are above the levels of the Missoula Floods, a series of cataclysmic events that define much of the Columbia Valley.
As a growing region, Rattlesnake Hills is fairly evenly split between red and white wine grape varieties, with reds having an edge.
The earliest vines at Rattlesnake Hills were planted in 1968.
Location: South-central Washington
Established: 2006
Total Size: 68,500 acres
Acreage under vine: 1,807
Top Varieties: Merlot, Cabernet Sauvignon, Syrah, Riesling
Soils: Silt loam and loam
Average Annual Precipitation: 6-12 inches
Two Things to Know:
1. Rattlesnake Hills is generally higher in elevation than the Yakima Valley as a whole.
2. About half of the appellation is underlain by Ellensburg Formation sedimentary deposits.
RED MOUNTAIN
The Red Mountain AVA is a very small, hot, windy appellation. Plantings are dominated by red varieties.
Located in south-central Washington, Red Mountain is a sub-appellation of Yakima Valley, with both wholly contained within the larger Columbia Valley.
Located near the small town of Benton City, Red Mountain’s name is somewhat of a misnomer as it is neither red nor mountainous, with elevations ranging from 500 feet to 1,500 feet. Red Mountain is, in fact, an anticline of the Yakima Fold Belt, a series of geologic folds that define a number of viticultural regions in eastern Washington. The area takes on a reddish hue in springtime as the cheatgrass changes color.
At 4,040 total acres (1,630 ha), Red Mountain is one of Washington’s smallest appellations. It is also one of the state’s warmest, with broad, southwest-facing slopes that soak up the summer sun. Due to warm temperatures, red grape varieties dominate, particularly Cabernet Sauvignon, which makes up 60% of plantings. It is also a very dry region compared to other parts of the Columbia Valley.
The nearby Yakima River moderates temperatures and provides continual airflow, guarding against frost that can be problematic in nearby areas. Nighttime temperatures drop precipitously—often as much as 40 degrees fahrenheit —helping preserve the acid levels in the grapes. This proximity to the Yakima River also provides persistent wind.
Red Mountain’s soil is made up of sandy loam and gravel with a high alkalinity (high pH) and a rich calcium carbonate content. A lack of soil nutrients along with the high pH reduces the vigor of the vines, resulting in significantly smaller berry sizes compared to varietal norms. This, along with prevailing winds, also leads to higher tannin levels in many of the wines compared to other regions.
More than 15 wineries are located in the Red Mountain AVA. However, a very large number of wineries located in other areas source fruit from Red Mountain vineyards.
Location: South-central Washington
Established: 2001
Total Size: 4,040 acres
Acreage under vine: 2,382
Top Varieties: Cabernet Sauvignon, Merlot, Syrah
Soils: Sandy loam and gravel
Average Annual Precipitation: 5 inches
Two Things to Know:
1. Red Mountain is one of Washington’s warmest and driest appellations.
2. It is dominated by red varieties, particularly Cabernet Sauvignon
ROCKY REACH
The Rocky Reach AVA is located in the northern reaches of the Columbia Valley. It has very different soils and bedrock from most of the Columbia Valley.
Rocky Reach is located in the northern reaches of the Columbia Valley, south of Lake Chelan and north of Wenatchee. The appellation straddles the Columbia River and is wholly contained within the larger Columbia Valley.
Rocky Reach gets its name from steamboat captains, who in the late 1800s used the term to describe this particularly rocky stretch, or “reach,” of rapids of the Columbia River. The Columbia River and Rocky Reach Reservoir constitute approximately 24% of the total area within the appellation.
While the appellation has the windblown sand and silt (loess) soils that are ubiquitous throughout the Columbia Valley, in Rocky Reach, these soils overlie cobblestones and gravels deposited by glacial outwash and glacial floods.
The cobblestones on the surface warm quickly and radiate heat to the vines. They also transmit water more efficiently, encouraging vines to root more deeply compared to other areas of Columbia Valley.
Rocky Reach is also unique from almost all other appellations in the Columbia Valley in that it has crystalline basement bedrock, a feature it shares with only Lake Chelan.
This bedrock is largely composed of metamorphosed sedimentary and igneous rocks. These rocks are silicarich and dominated by minerals such as quartz and mica. Grapevines planted in Rocky Reach that reach bedrock will therefore interact with a different suite of minerals than vines found elsewhere in the Columbia Valley.
In terms of topography, Rocky Reach is located on an area of the Columbia River where the river has eroded a deep canyon. Within this canyon are flat-topped terraces near the valley floor. These flat-topped surfaces are ideal for viticulture and other agriculture and are where most vineyards are currently planted.
Finally in terms of climate, Rocky Reach is located at low elevations within this valley. These lower elevations are considerably warmer and have a longer growing season relative to the surrounding mountains and plateaus, allowing wine grapes to ripen.
Location: Central Washington
Established: 2022
Total Size: 32,333 acres
Acreage under vine: 117 acres
Top Varieties: Cabernet Sauvignon
Soils: Loess, cobblestones, and gravel
Average Annual Precipitation: 11 inches
Two Things to Know:
1. Rocky Reach has markedly different soils from all other Columbia Valley appellations.
2. It is considerably warmer than surrounding areas, allowing a longer growing season.
ROYAL SLOPE
The Royal Slope AVA is a broad, generally south-facing slope between Ancient Lakes and Wahluke Slope. A wide range of elevations allows a diverse group of varieties to succeed.
Located in south-central Washington, the Royal Slope lies between the Quincy Basin and Saddle Mountains, surrounding the town of Royal City. The growing region is wholly contained within the Columbia Valley.
The name Royal Slope has been used since at least the 1950s. One source notes that the name came from a pair of Scotsmen who climbed the Saddle Mountains and remarked on the slope’s majesty.
Royal Slope is a broad, generally south-facing slope. This aspect allows grape growers to take advantage of the sun on long summer days. The slope also allows cool weather to drain, extending the growing season.
Elevation is another key differentiator of the Royal Slope, ranging from 610 feet above sea level in the southeast corner to 1,756 feet at the top of the Frenchmen Hills ridge. The latter is considerably higher than surrounding growing regions. Planting at higher elevations extends the growing season, delays ripening, and also helps retain natural acidity. This variability in elevation also allows a wide range of varieties and styles to excel.
Compared to the Wahluke Slope, which lies about 15 miles to the south, the Royal Slope is considerably cooler. Compared to the Ancient Lakes appellation, which lies directly to the north and with which it shares a boundary, the Royal Slope is considerably warmer.
Wine grape vines were first planted on the Royal Slope in 1983. There are 13 commercial vineyards dispersed throughout the AVA and one bonded winery. The area is also home to a substantial amount of tree fruit acreage as well as row crops.
The Royal Slope is part of the Yakima Fold Belt that comprises a number of eastern Washington’s growing regions.
Location: South-central Washington
Established: 2020
Total Size: 156,389 acres
Acreage under vine: 1,900
Top Varieties: Cabernet Sauvignon, Syrah, Chardonnay
Soils: Fine sand along with silt and sandy loam
Average Annual Precipitation: 6-8 inches
Two Things to Know:
1. Royal Slope is a broad, generally south-facing slope between Ancient Lakes and Wahluke Slope.
2. A wide range of elevations allows a diverse group of varieties to succeed.
SNIPES MOUNTAIN
The Snipes Mountain AVA is home to some of the oldest plantings in the state. The appellation contains sand and gravels deposited by the ancestral Columbia River.
Snipes Mountain is located in south-central Washington between the towns of Sunnyside to the east and Granger to the west. It is a sub-appellation of Yakima Valley, which itself is a sub-appellation of the larger Columbia Valley.
Snipes Mountain gets its name from cattle rancher Ben Snipes, who built a home at the base of the mountain in the 1800s.
Snipes Mountain is less a mountain than it is an anticline of the Yakima Fold Belt, a series of geologic folds that define a number of viticultural regions in Washington. Steep north and south-facing slopes allow cold air to flow downhill, helping to prevent frost damage that occasionally affects nearby regions. These slopes also provide varied aspects for grape growing.
Some of the soils at Snipes Mountain come from an ancestral riverbed of the Columbia River. Many areas of the mountain are covered with fist- and melon-size cobblestones deposited by an ancient flow of the Columbia River. On top of this is loess—windblown deposits of sand, clay, and silt—over Missoula Flood sediment, with all but the top 90 feet of Snipes Mountain (1,290 feet above sea level) lying below this series of cataclysmic events.
Though the area only received appellation status in 2009, Snipes Mountain boasts a long viticultural history. Vineyards were first planted in the area in 1914. Muscat of Alexandria vines from 1917, planted by Washington State wine pioneer William B. Bridgman, were until recently still producing grapes. Harrison Hill, which is part of the appellation, is home to some of the state’s oldest Cabernet Sauvignon vines dating to 1963.
Location: South-central Washington
Established: 2009
Total Size: 4,145 acres
Acreage under vine: 859
Top Varieties: Chardonnay, Cabernet Sauvignon, Merlot Soils: Loess over Missoula Flood sediment. Gravel deposits from ancient flow of Columbia River
Average Annual Precipitation: 7 inches
Two Things to Know:
1. Snipes Mountain is home to some of the oldest plantings in the state.
2. The appellation contains sand and gravel deposited by the ancestral Columbia River.
WAHLUKE SLOPE
The Wahluke Slope AVA is defined by a giant, ancestral alluvial fan. It is one of the warmest appellations in the state, dominated by red varieties.
Wahluke Slope is located in south-central Washington by the town of Mattawa. It is a sub-appellation of the Columbia Valley. The area is geographically isolated, bordered by the Columbia River, Saddle Mountains, and Hanford Reach National Monument. The name is a Native American term for ‘watering place.’
As one of the warmest regions in the state, the Wahluke Slope is known primarily for red grape varieties, particularly Cabernet Sauvignon, Merlot, and Syrah. Uniformities in aspect, soil type, and climate are the other major distinguishing features of the area.
The entire Wahluke Slope appellation sits on a large, ancestral alluvial fan, which has a constant, gentle grade of less than 8%. This makes the soils notably uniform over a large area.
The topsoil is deep, wind-blown sand with a depth, on average, of more than 5 feet. This provides both ample drainage for vinifera vines and greater uniformity in plant vigor and ripening than seen in other areas of the Columbia Valley.
The appellation’s slope and proximity to the Columbia River helps minimize the risk of frost, which can affect other areas.
Elevations vary between 425 feet above sea level by the Columbia River, to 1,480 feet, though most vineyards lie below 1,000 feet. The appellation accounts for approximately 15% of Washington’s total acreage.
Location: South-central Washington
Established: 2006
Total Size: 81,000 acres
Acreage under vine: 8,932
Top Varieties: Cabernet Sauvignon, Merlot, Chardonnay
Soils: Wind-blown sand
Average Annual Precipitation: 6 inches
Two Things to Know:
1. The Wahluke Slope is defined by a giant, ancestral alluvial fan.
2. It is one of the warmest appellations in the state, dominated by red varieties.
WALLA WALLA VALLEY
The Walla Walla Valley AVA is home to 120+ wineries, including many of the oldest in the state. It is a diverse growing region with varied rainfall.
Located in south-eastern Washington and north-eastern Oregon surrounding the town of Walla Walla, Walla Walla Valley is a sub-appellation of the Columbia Valley. The name comes from a Native American term that means ‘many waters.’
Walla Walla Valley has the highest concentration of wineries in the state and is also home to some of Washington’s oldest wineries. The valley is a shared appellation with Oregon, with just over half of the planted acreage on the Washington side.
The valley, which is also a major wheat and onion producer, is a climatically diverse growing region. The appellation is also cooler and wetter than a number of Washington’s appellations.
Precipitation varies throughout the valley, from nine inches in the western part of the appellation and 22 inches at the eastern border, which stretches up into the foothills of the Blue Mountains. This allows a limited number of vineyards in the eastern section to dry farm—an extreme rarity in Washington.
Most soils are well-drained, sandy loess over Missoula Flood slackwater deposits and fractured basalt. Above 1,200 feet, the maximum height of the Missoula Floods, soils are simply loess over fractured basalt. An ancient cobblestone riverbed defines the area to the south, a sub-appellation called the Rocks District of MiltonFreewater AVA, which is located on the Oregon side of the valley. The area’s famous cobblestones absorb the sun’s heat, radiating it to the roots and grape clusters.
The valley’s diversity in climate and soils creates very different presentations in the wines from the southern part of the valley to the foothills of the Blue Mountains to the Mill Creek drainage to the areas to the north. Grape production is dominated by red varieties.
This is one of three AVAs that cross into Oregon, also known as cross-border AVAs.
Location: Southeastern Washington, northeastern
Oregon
Established: 1984
Total Size: 300,000 acres
Acreage under vine: 2,933 total acre, 1,672 in WA
Top Varieties: Cabernet Sauvignon, Merlot, Syrah
Soils: Sandy loess over Missoula Flood slackwater deposits and fractured basalt along with Freewater series cobbles
Average Annual Precipitation: 9-22 inches
Two Things to Know:
1. Largest concentration of wineries in Washington and also some of the oldest.
2. Diverse growing region with varied rainfall.
WHITE BLUFFS
The White Bluffs AVA lies on a plateau, which extends the growing season substantially. The appellation has a unique subsoil, referred to as the Ringold Formation.
The White Bluffs appellation is located in south-central Washington. It is wholly contained within the Columbia Valley.
White Bluffs gets its name from one of the appellation’s distinguishing features – a layer of ancient lakebed sediment that lies underneath windblown silt and Missoula Flood deposits. This sedimentary layer, which is whitish in appearance, is referred to as the Ringold Formation.
The Ringold Formation can be seen in escarpments by the Columbia River, which provides part of the border of the appellation. This layer of ancient lakebed sediment means that vines planted in White Bluffs never have an opportunity to interact with the basalt bedrock, unlike almost all other areas of the Columbia Valley. It also means the vines have a different suite of minerals to interact with. Finally, these lakebed sediments have a higher clay content, which impacts water holding capacity.
The appellation lies on a plateau that rises up from Pasco Basin, with the appellation situated to the north of this city. The plateau is, on average, 200 feet above the surrounding area. This higher elevation extends the growing season by an average of 45 days relative to the surrounding area and helps protect against frosts and freezes.
Though the White Bluffs was approved in 2021, there is a long history of grape growing in the appellation, with the first vines planted 1972. Some of these vines are still productive today and are among the oldest in the state.
White Bluffs is home to one winery and nine vineyards, with nearly one in every ten wineries in the state sourcing fruit from this area.
Location: South-central Washington
Established: 2021
Total Size: 93,738 acres
Acreage under vine: 1,127
Top Varieties: Cabernet Sauvignon, Merlot, Syrah, Riesling, Sauvignon Blanc
Soils: Windblown silt over ancient lakebed sediment
Average Annual Precipitation: 6 inches
Two Things to Know:
1. The White Bluffs appellation lies on a plateau, which extends the growing season substantially.
2. The appellation has a unique subsoil, referred to as the Ringold Formation.
YAKIMA VALLEY
The Yakima Valley AVA is Washington’s oldest federally approved grape-growing region. It is home to almost a third of the state’s planted acreage.
Yakima Valley is located in south-central Washington. It is a sub-appellation of the Columbia Valley. The valley gets its name from the Yakama Native American tribe.
Designated in 1983, Yakima Valley was the first federally recognized wine-growing region in the Pacific Northwest. It is also home to nearly one-third of the state’s planted vinifera acreage.
Yakima Valley is one of Washington’s most diverse growing regions. It also is the largest sub-appellation of the Columbia Valley, both in total size and planted acreage. The Yakima River, which bisects the appellation, provides water for irrigation as do local aquifers.
Yakima Valley is one of the few appellations in the state where white varieties are more planted than red, led by Chardonnay and Riesling. The Yakima Valley is notable for having cooler areas toward the foothills of the Cascade Mountains. It also has blazingly hot areas by the center of the Columbia Basin.
Stretches of cooler terrain in Yakima Valley are home to almost half of the Chardonnay and Riesling grown in the state. Simultaneously, Yakima Valley’s many warmer sites yield significant percentages of Washington’s best Merlot, Cabernet Sauvignon, and Syrah.
Like almost all of eastern Washington’s other growing regions, Yakima Valley soils are strongly influenced by the Missoula Floods, which were a series of dramatic cataclysms that occurred over 15,000 years ago. Moderate to deep silt-loam is layered over gravel or directly onto basalt bedrock. This foundation creates well-drained soils that are ideal for irrigated viticulture.
The variation in climate and terrain in the valley is reflected in it having multiple sub-appellations. These are Candy Mountain, Goose Gap, Rattlesnake Hills, Red Mountain, and Snipes Mountain.
Yakima Valley includes some of Washington’s oldest Cabernet Sauvignon vines at Harrison Hill Vineyard (1963).
Location: South-central Washington
Established: 1983
Total Size: 665,600 acres
Acreage under vine: 18,924
Top Varieties: Chardonnay, Riesling, Merlot, Cabernet
Sauvignon
Soils: Deep silt-loam over basalt bedrock and gravel
Average Annual Precipitation: 8 inches
Two Things to Know:
1. Yakima Valley is Washington’s oldest federally approved grape-growing region.
2. It is home to almost a third of the state’s planted acreage.
• Overview - 2023 Vintage Report
• Washington Grapes
• Varieties
Champoux Vineyard, Horse Heaven Hills AVA
overview • 2023 vintage report
washington grapes
Which Grapes Grow Well?
The question may be, “Which grapes don’t grow well?” It is quite clear to all that Washington State faces a double edged sword in this respect: this region makes at least 3 to 4 varietal wines on a truly world-class level (when many places would be excited about one), which is amazing. However, when one says Washington State, what grape do you picture? Napa has Cabernet Sauvignon. Oregon has Pinot Noir. New Zealand has Sauvignon Blanc. Which one is Washington State’s rock star? Riesling? Merlot? Cabernet Sauvignon? Syrah? Not to mention Sémillon, Viognier, Grenache and (it looks like) Tempranillo? What may be a marketing challenge to some is our boon on the quality front. Merlot may have been our first big splash, but there is no denying that we have made headway with other grapes on an international scene, as well. Maybe one will emerge in the world’s eye, but we aren’t worried about that. We are blessed with one of the greatest climates for a whole lot of grapes in the world – we’ll keep making what grows well. Even if we have to make 120 world class wine types.
The top four grape varieties all vie for the top spot, depending on the vintage. In 2023, Cabernet Sauvignon made up 30% of tonnage, followed by Riesling at 15.3%, Chardonnay at 13.9%, Syrah at 9.8% and Merlot at 9.1%.
We also make sparkling, fortified and late harvest dessert wines (some of which, in our colder years, are true ice wines). Grapes that many people think will do exceptionally well in the future are the warm to hot climate varieties like Tempranillo, Grenache, Sangiovese, Mourvèdre and Cinsault. For the cooler areas of our state, we can make outstanding Cabernet Franc, Malbec, Petit Verdot and Nebbiolo (yes, Nebbiolo). On the Western side of the Cascade Mountains, we make fine efforts with such esoteric crosses as Madeline Angevine and Siegerrebe – not to mention the latest hot ticket, Pinot Noir.
While it may be hard for some to wrap their heads around the plethora of opportunities, the future is bright. We will keep exploring varieties that make sense for our many climates…with hopes for them to just be delicious.
varieties CABERNET FRANC
Cabernet Franc is Washington’s fourth most produced red grape variety behind Cabernet Sauvignon, Merlot, and Syrah. However, it is a distant fourth.
Cabernet Franc is currently most frequently used as a blending agent in Bordeaux-style blends in Washington. These blends may contain anywhere from a limited amount of Cabernet Franc to a majority depending on style. However, varietally labeled bottles of Cabernet Franc are also common in state.
Cabernet Franc in Washington expresses light herbal notes, which can occasionally become predominant, along with black cherries and chocolate. The grape has a fairly soft, approachable tannin profile. In some areas, particularly warmer areas, the grape can have a distinct floral tone as well.
Winemakers in Washington often use similar methods for Cabernet Franc as for Cabernet Sauvignon, aging the wine in small French oak barrels for often 18 months or longer. Some producers use American oak to age Cabernet France as well. The percentage of new oak used varies.
FAST FACT
Profile: Light herbal notes along with black cherry and chocolate.
Main Concentration:
Horse Heaven Hills Yakima Valley Columbia Valley Wahluke Slope
Planting:
Production:
Noteworthy:
685 Acres (2017 Survey)
2,707 Tons (2023)
Washington’s 4th most planted red grape variety
varieties CABERNET SAUVIGNON
Cabernet Sauvignon is Washington’s most produced red grape variety, constituting almost one fourth of all grapes produced.
As a late ripener, Cabernet Sauvignon is particularly common in warmer areas and sub-appellations – such as Horse Heaven Hills, Wahluke Slope, and Red Mountainthough it is widely planted throughout the Columbia Valley. Black cherry, cassis, and light, high-toned herbal notes are often the hallmarks of Cabernet Sauvignon here.
Winemakers in Washington follow traditional methods with Cabernet Sauvignon, ageing the wine in small French, and sometimes American, oak barrels for often 18 months or longer. The percentage of new oak varies, with some vintners using as much as 100%. Cabernet Sauvignon is frequently used in Bordeaux-style blends but varietally labeled bottles are also common.
Profile: Black cherry, cassis and light, high-toned herbal notes.
Main Concentration:
Horse Heaven Hills
Wahluke Slope
Columbia Valley Yakima Valley
Planting:
Production:
Noteworthy:
18,608 Acres (2017 Survey)
48,369 Tons (2023)
Washington’s most planted grape variety accounting for nearly one quarter of all acreage
FAST FACT
varieties
CHARDONNAY
Chardonnay is Washington’s second most produced white grape variety.
Washington Chardonnays are mildly aromatic with aromas and flavors ranging from fresh green apple to stone fruit and tropical fruit depending on the warmth of the site.
Chardonnay is made in a variety of styles in Washington, from full bodied wines aged in 100% new oak that have gone through full malolactic fermentation to light bodied wines aged in stainless steel with no malolactic fermentation. In recent years, the latter style has been distinguished using the terms ‘naked’ or ‘unoaked.’
Profile: Green apple to stone fruit and tropical fruit depending on the warmth of the site.
Main Concentration:
Planting:
Production:
Noteworthy: FAST FACT
Yakima Valley Horse Heaven Hills Columbia Valley Wahluke Slope
7,782 Acres (2017 Survey)
22, 149 Tons (2023)
Washington’s most planted white grape variety
varieties
GRENACHE
Grenache is currently a small player in Washington with just over 200 acres planted as of 2017. However, a number of the resulting wines have been attracting increasing amounts of attention, and once rare varietally designated bottles are becoming more common. Grenache is also frequently used in southern Rhône-style blends in Washington along with Syrah and Mourvèdre.
Due to its heat requirements, Grenache plantings tend to be concentrated in the warmer areas of the Columbia Valley, particularly Horse Heaven Hills which is home to over half of the current plantings. The grape’s cold hardiness is an issue in the state, where hard winter freezes occur with some regularity. As a late ripener, the grape is also susceptible to end of season frosts.
The grape shows aromas of strawberries, spice, and, occasionally, game. Acid and tannins are low. As Grenache often requires a fair amount of heat to ripen fully, many of the resulting wines in Washington tend to be somewhat high in alcohol.
Winemakers in Washington follow traditional methods with Grenache, ageing the wine in small French, and sometimes American, oak barrels for often 14 months or longer. Many producers limit their use of new oak compared to other varieties.
Malbec had a boom in Washington in the middle part of the last decade. However, the grape is just beginning to get a foothold here, and there were less than 400 acres planted as of 2011.
Malbec is sometimes used as a minor blending component in Bordeaux-style blends. However, varietally labeled bottles have become common in recent years, though it is still a niche grape with limited plantings.
Washington Malbec shows peppery spice, plum, and occasionally light green notes. While the grape delivers abundant fruit flavors, tannins are moderate, especially when compared to grapes such as Cabernet Sauvignon and Merlot. This makes these wines immediately appealing without extended cellaring.
Winemakers in Washington follow traditional methods with Malbec, ageing the wine in small French oak barrels for often 18 months or longer. The percentage of new oak used varies.
Profile: Peppery spice, plum and, occasionally, light green notes.
Main Concentration:
Horse Heaven Hills Wahluke Slope
Planting: Production:
Noteworthy: FAST FACT
579 Acres (2017 Survey)
3, 131 Tons (2023)
Often used as a blending component though varietally labeled bottles are increasing
varieties
MERLOT
Merlot is Washington’s third most produced red grape variety. The grape was long seen as a potential signature variety for Washington, until the movie Sideways led some consumers to look elsewhere. However, Merlot still produces some of Washington’s finest wines, and the grape grows as well here is it does in any region of the world.
As an early ripening grape, Merlot ripens easily throughout Washington’s growing regions with the exception of some cooler, northern sites. Numerous appellations in Washington therefore excel with Merlot.
Washington Merlots are redolent with red fruit aromas and flavors, such as sweet cherries, red currants, and raspberries, along with chocolate and, occasionally, mint.
Washington Merlots are unique in that they are often more tannic than those found elsewhere in the New World. In fact, many Washington vintners actually use Cabernet Sauvignon to soften Merlot in contrast to much of the world where the opposite is done.
Winemakers in Washington follow traditional methods with Merlot, ageing the wine in small French, and sometimes American, oak barrels for often 16 months or longer. Merlot is frequently used in Bordeaux-style blends but varietally labeled bottles are also widespread.
FAST FACT
Profile: Red fruit aromas and flavors, such as sweet cherries, red currants and raspberry, along with chocolate and, occasionally, mint.
Main Concentration:
Horse Heaven Hills Yakima Valley Columbia Valley Wahluke Slope
Planting:
Production:
Noteworthy:
9, 071 Acres (2017 Survey)
15, 557 Tons (2023)
Washington’s second most planted grape variety
PETIT VERDOT
Petit Verdot is currently a bit player in Washington as it is in most of regions of the world. The grape is most frequently used as a minor blending agent in Bordeauxstyle blends. However, varietally designated bottles have become more common in recent years, and some winemakers are positively bullish about the grape’s longterm prospects here.
As a late ripener, Petit Verdot requires a considerable amount of heat, a long growing season, or both to ripen fully. For this reason, plantings in Washington are largely concentrated in warmer locations of the Columbia Valley, such as the Horse Heaven Hills and Wahluke Slope. However, plantings of Petit Verdot are also scattered across Washington’s other growing regions.
Washington Petit Verdot is moderately aromatic and often notable for its floral notes – particularly violets - and firm, but not unyielding, tannins. Due to the grape’s niche status, varietally labeled bottles are often made in limited production.
Winemakers in Washington follow traditional methods with Petit Verdot, ageing the wine in small French or American oak barrels for often 18 months or longer. The percentage of new oak used varies.
Profile: Floral notes — particularly violets — and firm, but not unyielding, tannins.
Main Concentration:
Horse Heaven Hills Columbia Valley Wahluke Slope
Planting:
Production:
Noteworthy:
254 Acres (2017 Survey)
896 Tons (2023)
Washington’s most expensive grape per ton in 2012
varieties
RIESLING
Riesling is Washington’s most produced white grape variety.
Cooler sites tend to produce aromas and flavors of lime, lemon, and green apple. In warmer regions this turns to stone fruit, particularly peach. Most Rieslings in Washington are off-dry.
Winemakers in Washington follow traditional methods with Riesling, ageing the wine almost exclusively in stainless steel. These wines can vary anywhere from bone dry to off-dry, semi-sweet, and sweet, though most are off-dry. Some Washington winemakers use botrytis-infected grapes. This is most frequently the case for dessert wines, with late harvest and ice wines produced when conditions allow.
Of note, Washington’s Chateau Ste. Michelle is the world’s largest producer of Riesling.
Main Concentration:
Profile: Cooler sites tend to produce aromas and flavors of lime, lemon and green apple. In warmer regions this turns to stone fruit, particularly peach. Horse Heaven Hills Yakima Valley Columbia Valley
Planting:
Production:
Noteworthy:
6,695 Acres (2017 Survey)
24,357 Tons (2023)
Washington’s second most produced white grape variety behind Chardonnay
FAST FACT
SAUVIGNON BLANC
Sauvignon Blanc is Washington’s third most planted white grape variety. The grape is frequently blended with Sémillon, with one or the other making up the majority of the wine.
Washington Sauvignon Blancs are dry, crisp, and refreshing. Depending on the relative warmth of the growing location, they can display anything from herbal notes to citrus and tropical fruit aromas and flavors.
Winemakers in Washington use a variety of different methods when making Sauvignon Blanc, with some fermenting and ageing the wine in French oak barrels, others doing the same in stainless steel, and some doing a mixture.
Profile: Herbal to citrus and tropical fruit notes depending on warmth of the site.
Main Concentration:
Horse Heaven Hills Yakima Valley
Planting:
Production:
Noteworthy:
1,451 Acres (2017 Survey)
8,352 Tons (2023)
Washington’s fourth most planted white grape variety
SYRAH
Syrah is the second most produced red grape in Washington. Perhaps more than any other grape in the state, Syrah shows tremendous variation based on where it is grown and how it is treated in the cellar. As a result, there is no one, unique style to Washington Syrah. Rather, the hallmark for this grape is the diversity of styles.
Fruit flavors for Washington Syrah range from dark fruit, such as blackberries, to blueberries, and cranberries. However, many Washington Syrahs are notable for being less fruit forward and more dominated by savory notes.
Viognier is occasionally co-fermented, giving these wines a distinct floral uplift. Alcohol levels can range anywhere from under 13.5% to 16% based on the warmth of the growing region and the style the winemaker is looking to achieve.
Winemakers in Washington follow traditional methods with Syrah, ageing the wine in small French, and sometimes American, oak barrels for often 14 months or longer. Many producers frequently limit their use of new oak compared to other varieties, with some recently using concrete fermenters and ageing the wines in neutral oak barrels and puncheons.
Profile: A diversity of styles from dark fruit, such as blackberries, to blueberries, and cranberries as well as savory notes.
Main Concentration:
Planting:
Production:
Noteworthy: FAST FACT
Horse Heaven Hills Yakima Valley Columbia Valley Wahluke Slope
4,572 Acres (2017 Survey)
15, 612 Tons (2023)
Washington’s third most planted red grape
• Weather
• Growing Conditions
• Rain Shadow
• Heat Summation
Red Mountain AVA
weather
Weather • Eastside vs. Westside
While many people associate Washington with drizzly Seattle, most of the vineyards are located in the eastern part of the state where dry, warm conditions make for ideal grape growing. The Cascade Mountain Range bisects the state north-south. Areas west of the Cascade crest have a maritime climate, whereas areas to the east have a semi-arid or arid continental climate with 300 days of sunshine. Over 99% of vineyard plantings are in eastern Washington where warm, dry temperatures allow a wide variety of grapes to ripen.
Fast Facts
• Almost all of Washington’s grapes are grown in the eastern part of the state, which has a semiarid and arid continental climate.
• Eastern Washington’s dry climate is the result of a rain shadow caused by the Olympic and Cascade Mountain ranges.
• Warm, dry weather and the use of irrigation leads to minimal vintage variation and consistently high-quality wines compared to many other areas of the world.
• A large diurnal shift — the variation between daytime and nighttime temperatures — helps preserve natural acidity in the grapes, helping to make the resulting wines more food friendly.
• Vineyard soils are largely defined by their relationship to the Missoula Floods.
Growing conditions
Washington State encompasses a diverse collection of climates, grape varieties, vineyard practices, and winemaking styles. Outside of a few basics that apply to any wine region, it would be impossible to outline a “perfect” vintage for the state as a whole. However, a combination of several factors throughout the year can contribute to ideal vintage conditions, while other factors can present certain challenges.
Winter
Ideal Conditions – Cold temperatures (between 28 and 45 degrees) to promote full dormancy to allow vines to store energy in the form of carbohydrates to utilize in spring budding, root growth for nutrient storing, kill off many potential colonies of vine pests.
Potential Challenges – Full deep freeze (below 28 degrees for an extended period of time), which might kill the vines to the ground and force either regrafting/replanting.
Spring
Ideal Conditions – Gradually rising but cool temperatures (between 50 and 60 degrees) to promote mid-spring vine and leaf bud burst (March to April), rain to saturate the ground for resources during the dry summer months, leaf development to induce photosynthesis for more energy to grow the vine. Late spring (May) will bring flowering as temperatures warm (between 58 and 68 degrees) with some rain/irrigation needed for humidity/water levels necessary. Shortly thereafter (late May), fruit set in the form of tiny seeds are formed.
Potential Challenges – Late freeze/frost/snow storm/heavy rain/wind storms, which might damage the young bud burst/vine tendrils/flowers. Delayed temperature accumulation.
Growing conditions
Summer
Ideal Conditions – Gradual, even rising temperatures (70 to 90 degrees) to promote grape development and lead to normal veraison (color development and phenolic ripening), increasing sunlight hours to provide photosynthetic energy from the canopy to produce sugars, periodic small amounts of rain (rare but welcome), diurnal temperature variation (up to 40 degrees difference between 2 pm and 2 am) to ensure balancing acid levels remain high, medium level winds to control pests/fungal diseases.
Potential Challenges – Hot temperature (95 degrees plus) spikes/extended periods of time, which will force the vine to shut down and delay fruit development or raise sugar levels/drop acid levels. Cloudy days to hinder sunshine hours.
Autumn
Ideal Conditions – Gradually cooling temperatures (70 to 80 degrees) during Harvest to retain acids and allow for phenolic maturation without sugar accumulation, lack of rain to ensure there is no dilution to grapes during picking (through until November in many cases), medium level winds to control pests/fungal diseases.
Potential Challenges – Early frost/freeze, which might kill grapes on vine or vine itself. Early rain, which could dilute sugars in grapes.
rain shadow effect
Weather • Annual Rainfall Comparison
Eastern Washington’s dry growing conditions are the result of the Olympic and Cascade Mountain ranges combining to stop clouds and moisture that roll in off of the Pacific Ocean. These mountain ranges create a rain shadow in the eastern portion of the state. Overall, eastern Washington vineyards receive an average of 7 to 12 inches of rainfall annually.
City: RICHLAND
Elevation: 373 ft
Eastern Washington is the highest-latitude wine region to experience this rain shadow phenomenon in the New World. While the growing season in Washington is slightly shorter from beginning to end than more southerly wine regions, the number of sun hours received is equal due to long days at such a high latitude — receiving up to 16 and a half hours of sun each day.
rain shadow effect
The Rain Shadow Effect
The rain shadow effect is a result of the process by which moist air on the windward side of a mountain rises and cools, causing precipitation and leaving the leeward side of the mountain dry. Washington State features one of the most dramatic rain shadow effects in the world. Eastern Washington, considered a semi-continental desert, experiences 300 days of sun per year on average.
The Cascade Mountains play a key role in the levels of precipitation and temperature to the east, which is where 99% of all Washington State vitis vinifera grape vines grow. The large, light brown area on the graphic belowrepresents a vast majority of the Columbia Valley AVA and all of its sub-AVAs like Yakima Valley, Walla Walla Valley, Horse Heaven Hills and Wahluke Slope.
heat summation
Heat Summation
A method for classifying wine climate regions that was developed in the 1930s at the University of California at DAVIS by Professors A. J. Winkler and Maynard Amerine. This system is referred to variously as degree days, heat summation method, Winkler Scale, and Regions I-V. The method is based on the theory that no vine shoot growth occurs below 50°F and that each degree a day averages above 50°F is considered a degree day.
For example, if during a 24-hour period the temperature ranges from 57° to 81°F, the average is 69°F, which is equivalent to 19 degree days (69 minus 50). The heat summation (sum of all the degree days between April 1 and October 31) of a growing region determines its classification, which is described in total degree days.
There are five climate region classifications. Climate Region I (up to 2,500 degree days) is the coolest and is similar to regions like CHAMPAGNE and CÔTE D’OR in France and the RHINE in Germany. Climate Region II (from 2,500 to 3,000 degree days) is similar to France’s BORDEAUX region. Climate Region III (from 3,000 to 3,500 degree days) is equivalent to France’s RHÔNE region. Climate Region IV (3,500 to 4,000 degree days) is similar to southern Spain. Climate Region V (more than 4,000 degree days) is the hottest region and is similar to North Africa. Other states, such as OREGON and WASHINGTON, also use this method to classify their regions.
Washington State experiences between 2500 and 3000 Fahrenheit degree days, making it a Region I to II.
If you dig a deep enough hole in a Columbia Basin vineyard, chances are that you will eventually encounter basalt. Basalt is a dark-colored volcanic rock that was formed via the cooling and crystallization of lava that spewed out of huge fissures in eastern Washington and Oregon. These voluminous lava flows, which erupted during the Miocene Epoch around 15 million years ago, are known as the Columbia River basalt. They constitute one of the most extensive areas of basalt bedrock on any continent.
The vast majority of the Columbia Valley AVA, and much of the Columbia Gorge AVA which abuts it, are underlain by these basalts. Exceptions include the northeastern edge of the Columbia Valley AVA and the Lake Chelan AVA. Here erosion has removed the basalt to expose older bedrock that
includes granite, gneiss and sandstone. Additionally, bedrock in other areas, such as the Naches Heights AVA and parts of the Columbia Gorge AVA, consists of Cascade Range volcanic rocks that have a different composition and are much younger than the Columbia River basalt.
missoula floods
Catastrophic flooding by glacial Lake Missoula
Geologist J. Harlen Bretz, while examining the geology of eastern Washington in the 1920s, discovered a most unusual phenomenon. He discovered huge, deep canyons etched into hard lava. This caused him to surmise that only a flood of unheard of proportions could have formed them. The Grand Coulee had been gouged 900 feet (275 m) deep and 50 miles (80 km) long. The flood carved out the canyon where Palouse Falls is located in southeast Washington when water overtopped a lava ridge forming a canyon six miles (10 km) long and 500 feet (150 m) deep.
At first, Bretz did not understand where all this water could have originated. At the same time, J.T. Pardee postulated that a large lake existed in western Montana that was dammed by a lobe of the Cordilleran ice sheet in northern Idaho. Bretz finally made the connection and dubbed it the Lake Missoula or Spokane flood. The figure below shows glacial Lake Missoula in western Montana and the path of the Lake Missoula flood through the Pacific Northwest.
Geologists of that era were not prepared to hear of such a catastrophe. It seemed too much like the biblical flood against which they had a strong bias, so Bretz’s idea was severely challenged. For 40 years the geological establishment criticized his idea and made up other theories that, today, seem far-fetched. Finally, in the 1960s, with the advent of aerial photography and better geological work, Bretz’s “outrageous hypothesis” was verified.
Missoula floods
Missoula Floods
The Columbia Basin basalt bedrock in many areas is overlain by layers of silt, sand and gravel deposited by a series of catastrophic ice-age floods, the most recent of which are referred to as the Missoula Floods. These floods originated due to repeated failures of a glacial ice dam in northern Idaho that discharged a volume of water equivalent to half of modern Lake Michigan into eastern Washington. At their maximum, the floods submerged all land up to 1,200 feet above sea level. Topographic constrictions in the Columbia Basin temporarily slowed these enormous floods, allowing sediment to settle out. Thick gravel bars were deposited near the main course of the floodwaters, while alternating layers of sand and silt were laid down in back-flooded basins like the Walla Walla and Yakima valleys. By the time the floods ended, around 13,000 years ago, they had deposited sediment up to 100 feet thick in some parts of the Columbia Basin.
As the waters receded following each ice-age deluge, the flooded landscape was covered with sediment composed largely of a mixture of tiny fragments of glacier-derived granite and pulverized basalt derived from flood-eroded bedrock. Huge dust storms were produced as the barren mudflats were swept by the region’s strong and sustained southwesterly winds. These winds transported the flood-sourced sediment back to the northeast, depositing sand dunes in some areas and draping the entire Columbia Basin with a blanket of silt, known as loess.
The geologic events outlined above provided the fundamental components of the vineyard soils of the Columbia Basin, which are basalt bedrock, ice-age flood sediment, and wind-deposited sand and silt. From these raw materials, a range of soil types evolved over the 13,000 years since the last ice-age flood. The shallow parts of the soils in which most Columbia Basin vines are rooted consist of loess and fine sand that ranges in thickness from a few inches to over 10 feet. These loess-based soils provide an ideal medium for irrigation as they allow water to move easily, but not too rapidly through the soil profile. The mineral component of the loess is diverse and provides nutrients essential to Vitis vinifera vines.
In vineyards planted in areas where the surface loess is relatively thin, such as on steeper slopes or in areas scoured by ice-age floods, the roots of the vines will extend into the underlying weathered bedrock or flood sediments. These soils have less water-holding capacity, warm more quickly, and are more enriched in basalt-derived minerals relative to the purely loess-based soils. Because loess is highly erodible by wind as well as water, most growers maintain a cover crop between vineyard rows. In vineyards with coarse textured soils where fragmented bedrock or stream gravels are a major component, cover crops may not be necessary and the surface stones can provide radiant heat to ripening grapes.
The arid to semi-arid climate of the Columbia Basin inhibits the weathering processes that would result in leaching and the formation of clay. Instead, it promotes the formation of soil layers that are enriched in calcium carbonate, which adds mineralogical complexity to the loess-based soils. Calcium carbonate also commonly occurs as a white coating on rocks within the soil or at the soil/bedrock interface. The low clay content of Columbia Basin soils is often cited as one of the factors that have kept them free of phylloxera, an aphid-like parasite that has forced most vineyards throughout the world to graft their European vines onto resistant North American roots. The Columbia Basin is thus one of the only large viticultural regions where European wine grapes are planted on their own roots.
missoula floods
At the peak of the Ice Age, thick ice filled the Lake Pend Oreille River Valley in northern Idaho, blocking the Clark Fork River. Meltwater from the ice flooded the valleys of western Montana, gradually filling them until they could hold no more. It had risen to about 4,200 feet (1,280 m) above sea level, based on abundant shorelines observed in the valleys of western Montana, most notably the hills east and northeast of Missoula.
The water depth was 2,000 feet (600 m) at the ice dam. The lake contained 540 cubic miles (2,200 cubic km) of water, half the volume of present day Lake Michigan. Glacial Lake Missoula burst through its ice dam, probably in a matter of hours, and roared over 60 mph (30 m/sec) in places through eastern Washington into the Columbia Gorge and emptied into the Pacific Ocean.
It was 450 feet (135 m) deep when it rushed over Spokane, Washington. It eroded 50 cubic miles (200 cubic km) of hard lava and silt from eastern Washington. Scoured-out lava over eastern Washington resembles a large braided stream from satellite pictures, although the stream had to have been 100 miles (160 km) wide!
Much of the basalt rock has been rolled into huge gravel bars that are commonplace over the very dry scablands of eastern Washington. They look like normal gravel bars found in rivers, but on a stupendous scale. One near the Columbia River south of Vantage, Washington, is 20 miles (32 km) long and about 100 feet (30 m) high. Another bar is 300 feet (90 m) high and fills up portions of the Snake River Valley. The rushing water scoured the lava so badly that it formed the lava badlands near Moses Lake, Washington. As the floodwater came to the narrow constriction through the Horse Heaven Hills, called Wallula Gap, it backed up and formed a lake 800 feet (245 m) deep. From there, the waters rushed up the surrounding valleys, including the Walla Walla and Yakima River Valleys. The rushing water formed a series of repeating beds of sand and silt called rhythmites. Bretz noticed these unusual deposits lying on top of lava flows and included them in his evidence for the Lake Missoula flood. The best outcrop is found in Burlingame Canyon in the Walla Walla Valley. The canyon was cut in about one week by water diverted from an irrigation canal, exposing the series of rhythmites. Thirty-nine of these sand and silt couplets have been counted and have inspired several theories on how they formed during the Lake Missoula flood.
missoula floods
Flood Borne Erratics
In the event that glacial ice is “rafted” by a flood such as that created when the ice dam broke during the Missoula Floods, the erratics are deposited where the ice finally releases its debris load. Amidst the vineyards in Washington State, one will find erratic from stone type originating in Canada and Idaho, ranging from small rocks all the way to boulders. This is Yeager Rock, Waterville Plateau, Washington – not a wine grape growing area, but you get the point!
Glacial deposits at Bacchus Vineyard, north of Pasco in the Columbia Valley.
wallula gap
Water backflooded into the Pasco Basin because of the constriction at Wallula Gap. The floodwaters could not get through a gap a mile wide. Maximum flood waters reached elevations of about 380 meters. It’s fairly simple to estimate flow through a constriction, but the picture is complicated by flooding of the gorge further downstream. When that complication is taken into account, the peak flow is estimated to have been about 10 million cubic meters per second (the volume of Grand Coulee Dam every second). With a channel 2000 meters wide and water 250 meters deep, that translates to a velocity of 20 meters per second or 45 miles an hour. 10 million cubic meters per second is about 50 times the flow of the Amazon River, ten times the combined flow of all the rivers in the world and 300 times as big as the largest historic flood along the Columbia River.
Aerial view of the Wallula Gap. Horse Heaven Hills to the right, Oregon on the left.
Bluffs along the Columbia River.
programs • Research
World-Class Research and Wine Science Center
History of Wine Research in Washington Washington’s wine research program is unique in that it’s one of a few in the nation funded by all wine grape growers and wineries in the state, guided and driven by industry, and with results accessible to all vintners and wine grape growers. The following program components ensure it remains effective and relevant to industry needs:
Industry-guided:
The research program is guided by an industrydeveloped strategic research plan that sets annual goals and metrics.
Industry-driven:
Research priorities are established annually by growers and wineries, and funding recommendations are approved by the industry.
Accessible to all:
Winemakers and growers, regardless of size, have access to research results.
The Washington wine industry is building the foundation for a world class viticulture and enology research program at Washington State University, the industry’s research and education partner. Below, you can see the steps to building this world-class research:
Strategic Research Plan
Washington Wine’s research program is guided by an industry-developed Strategic Research Plan that sets annual goals and key performance indicators.
Wine Science Center
Through the Washington State Wine Commission, the industry invested $9.4 million to help build the Ste. Michelle Wine Estates WSU Wine Science Center, a state-of-the art wine teaching and research facility on the WSU Tri-Cities campus.
Research Vineyard and Facilities:
World-renowned grape scientists at WSU’s Irrigated Agriculture Research and Extension Center in Prosser conduct viticulture research and collaborate with their counterparts at the Wine Science Center.
programs • Research
Sustainably Fund Research:
The industry’s commitment to research provides a stable funding source that’s resulted in more than $1 million spent on grape and wine research annually since 2017. About 25% of the Washington State Wine Commission’s annual budget is dedicated to grape and wine research.
Research Roots
Research played a major role in Washington wine industry’s beginnings as a premium wine producer. Dr. Walter Clore joined WSU’s research station in Prosser as a fruit scientist in 1937. Clore, recognized as the ‘father’ of Washington’s wine industry, initiated research trials of American, European and French hybrid grape varieties throughout the state. But it was W. B. Bridgman, often referred to as the grandfather of the industry, who encouraged Clore to plant and study wine grapes in the state based on the success of Bridgman’s own wine grape vineyard. Bridgman helped develop irrigation in Yakima Valley and planted his first grapes in Washington in 1914. Clore’s trials proved the state had potential to grow and produce premium wine as he laid the foundation for the industry’s strong research partnership with WSU and the industry’s continued commitment to research.
Research Funding
Significant investment in wine research began in the early 1980s, when Washington State legislation appropriated funding (1/4 cent per liter of all wine sold in the state) to WSU for research programs in viticulture, enology and agricultural economics. Today, viticulture and enology research at WSU is supported by public, private and industry funds. Washington State Wine has significantly increased its share of research funding, which has resulted in more than $1 million spent on research since 2017. Additionally, Washington State Wine has created a competitive research grant program to extend the industry’s research reach beyond WSU.
programs • sustainable wa
The Washington wine industry is proud to officially launch Sustainable WA, the first statewide certified sustainability program.
Sustainability includes a broad set of science-based practices developed for local conditions and vineyard and winery scale. Objectives include natural resources, watershed protection, soil health, low input farming, employee and community stewardship and climate resiliency.
Sustainable WA covers the pillars of sustainability: environmentally sound, socially equitable, and economically viable. It is a rigorous, science-based program and built with continuous improvement in mind. Sustainable WA was built by and for the industry, specifically for Washington vineyards. #WAwine is sustainable by nature, certifiably so.
Wine grape growing in Washington is naturally sustainable because many pests, like insects, fungal diseases and weeds don’t flourish here. Our climate and practices help keep pest populations and manageable. Certification is the next step.
Market research shows demand is high for sustainable products and a sustainability program. Steps taken now to incorporate and celebrate sustainable practices will ensure healthy productive vineyards and wineries for generations to come. By participating in Sustainable WA, growers commit to sustainable viticultural practices and are audited by a third party to ensure operations meet established standards. Currently, the program offers a certification option for vineyards with plans to add certification for wineries in the future.
20 Years in the Making
Sustainable WA is rooted in an educational sustainability program, Vinewise® and Winerywise™, which was created over two decades ago and intentionally scalable for certification. The program was propelled forward in recent years by an industry group made up of 40+ vintners and growers from across the state.
Sustainable WA was built as a partnership. Washington Winegrowers is the managing entity and oversees the third-party audit and certification process related to the Sustainable WA Winegrape Standard. The Washington State Wine Commission manages the brand and marketing. The Washington Wine Industry Foundation processes funds raised and seeks additional funding through grants and industry, as needed. The Washington Wine Institute communicates industry commitment to sustainability with policymakers.
programs • breaking ground
Español
Cada año, este programa bilingüe sigue a un grupo de 14 agricultores a lo largo de la cosecha. Desde febrero hasta noviembre, conocerá y escuchará directamente a aquellos que trabajan día y noche para hacer que el vino de Washington sea lo que es hoy. Conocerá a algunos de nuestros gerentes de viñedos, que supervisan docenas de cuadrillas/equipos de cosecha que hacen hasta 250 cosechas por temporada; capataces que han estado en la industria por más de veinte años; Promotora de Salud que literalmente son embajadores de los agricultores; estudiantes de doctorado actuales que realizan investigaciones innovadoras sobre los gusanos de raíz del norte; viticultores que están al borde de sus sueños; miembros del equipo de cosecha que cultivan algunas de las mejores uvas del mundo; especialistas en operaciones que mantienen seguros a los trabajadores de nuestros viñedos; e ingenieros civiles que simplemente no pueden encontrar el tiempo para jubilarse. La comunidad agrícola está en el centro de la industria del vino. No se puede hacer vino de clase mundial sin uvas de clase mundial. Lo invitamos a unirse a nosotros este año, mientras levantamos una copa por quienes cultivan nuestras uvas.
English
Each year, this bilingual program follows a cohort of 14 farmers throughout harvest. From February until November, you’ll get to know—and hear directly from—those who are working around the clock to make Washington wine what it is today. You’ll get to meet some of our vineyard managers, who oversee dozens of harvest crews that do up to 250 picks per season; foremen who have been in the industry for over twenty years; Promotora de Salud, or, Community Health Workers, who quite literally are farmer ambassadors; current PhD students conducting groundbreaking research on Northern root-knot nematodes; viticulturists who are at the edge of their dreams; operation specialists who keep our vineyard workers safe; and civil engineers who just can’t find the time to retire. The farming community is at the center of the wine industry. You can’t make world-class wine without world-class grapes. We invite you to join us this year, as we raise a glass to those who grow our grapes.
Learn more at washingtonwine.org/breaking-ground
programs • sommlight
Sommlight is an interview series that says, Wine is a human experience.
Too often, all we see is the serious suit-side of somms, but they also wear pajamas and have their own version of lazy Sundays. This series disrupts the average definition of “sommelier.” Hosted by Washington Wine’s Marketing Director David Flaherty, Sommlight is a conversation series that unveils the other side of somms and wine professionals. Join us as we pull apart the archetype and see what makes somms feel most alive. But also, how they like their eggs, their favorite 90s song, and their favorite guilty pleasure food and wine pairing.
These are some of Washington Wine’s biggest advocates on the national stage. They work around the clock to make our hours happy, and this — showcasing their true natures, learning about their journeys into wine, and getting to hear about what they’ve learned and how they see the world — feels like the least we could do. You can either watch the video, or listen to the full converstation wherever you get your podcasts.
Watch, listen, and learn more at washingtonwine.org/sommlight
