The Scenic Route – Flash Tour 2019 Part 4 – Naches Heights and Yakima Valley

Wilridge Sunrise Washington Naches Heights AVA

Day 5

What were we thinking!? A sunset shoot, followed by a sunrise shoot in Washington! Days here are longer. In July they are about 15 hrs. Sunset was 8:57 pm and sunrise is about 5:15 am. At least today we did not have a ton of driving to do.

Wilridge Vineyard in Naches Heights AVA at Sunrise
Wilridge Vineyard in Naches Heights AVA at Sunrise

We were up really early to get out to Wilridge Vineyard in the Naches Heights AVA before the sun. Paul Beverage, the owner, couldn’t join us that early, but was happy to give us permission to shoot on this beautiful property. We quietly pulled in. They allow camping on the property and there was an RV out front with people tucked away sleeping, as we were arriving before sunrise to set up.

Naches Heights AVA

The Naches Heights AVA was approved in 2012 and was the first Washington AVA to be completely sustainable. All 7 initial vineyards were biodynamic or LIVE certified. This AVA is in Yakima County, but sits outside (north and west) of the Yakima Valley AVA.

We’ve talked about the Missoula Floods that washed through this area. I remember speaking with David O’Reilly of Owen Roe at their Union Gap Vineyard. We stood toward the top of his vineyard at 1,200 feet and were at the top of the Missoula Flood level. Naches Heights sits between 1,200 and 2,100 feet, so the entire plateau is above the Missoula Floods.

The plateau was formed as a lava flow from the Cascades cooled. The soil here is known as Tieton Loam Loess. The high elevation means less chance of winter damage in the vineyard.

Wilridge Vineyard

Wilridge Vineyard Naches Heights Washington

Paul Beverage started his winery in Seattle back in 1988. In 2007 he planted Wilridge Vineyard near Yakima. The vineyard was planted to be Certified Organic and Biodynamic.

They consider themselves a “Recreational Vineyard”. There are bike trails and hikes, and they have a map to guide you around the vineyard and to the cliff trail hikes in Cowiche Canyon. You can even rock climb on the Andesite rock cliffs where the vineyard has bolted anchors.

Signs from the hiking trails guide you to the tasting room at Wilridge Vineyard
Signs from the hiking trails guide you to the tasting room

You can also just kick back on the porch of the 100 year old farmhouse that is their tasting room and enjoy the views and the wild (or not so wild) life. The cats are friendly. Rachel, a young black cat, came running up to me meowing and spent part of the morning purring and curling up in my lap!

Rachel, the vineyard cat. She ran up to me from across the porch meowing and demanded to sit in my lap and be petted! How could I not ablige.

  • Sunrise with vines a Wilridge Vineyard in Washington's Naches Heights AVA
  • Wilridge Sunrise & lavender Washington Naches Heights AVA
  • The Wilridge logo painted on the door at the farmhouse
  • Tree swing and tables for enjoying a glass or a bottle at Wilridge Vineyard Naches Heights Washington
  • Flowers and farmhouse at Wilridge Vineyard, Naches Heights AVA
  • Grapes in the morning sun at Wilridge Vineyard in the Naches Heights AVA of Washington State
  • The 100 year old Farmhouse at Wilridge Vineyard

The farmhouse has 3 AirBnb rooms, they take reservations for RV parking and you can camp in the vineyard! Staying here, gives you the luxury of waking up and taking in the gorgeous sunrise in your PJ’s with a cup of Joe in hand.

Back to the Yamika Valley AVA

JB Neufeld

Justin of JB Neufeld at Gilbert Cellars in Washington's Yakima Valley AVA
Justin of JB Neufeld at Gilbert Cellars

Justin of JB Neufeld made some time in his morning to talk with us about his Cabernets. In addition to his own label, he is the winemaker for Gilbert Cellars and we met him on their beautiful property on Hackett Ranch.

The bees buzzed happily in the lavender behind us as we chatted with a view of the beautiful gardens and amphitheatre here on the property.

Justin is focused on Cabernet Sauvignon. He looks to how this grape expresses itself in different soils and climates within Washington. We had a fascinating discussion with him on how he pulls the best out of each of his vineyard designates from Red Mountain to Red Willow, across the entire Yakima Valley, to create a beautiful complex blend of Cabernet. We also talked about microflora in the soil and about the wines he makes with Gilbert. You can expect us to share more of this interview later!

Wine Yakima Valley

When we visited Washington before for #WBC18, we met Barbara Glover who had put together the pre-conference tour for Wine Yakima Valley. Barbara was instrumental in helping us connect with vineyard owners and winemakers for this trip to the Yakima Valley. We were excited to meet with her and talk about all the exciting developments in the Yakima Valley Wine Region.

She arranged for us to meet her at Stems, a wine shop in downtown Yakima. We met Brad the owner and were able to talk Yakima Wine. In addition to the great interview with Barbara, it was fun to just chat with them about the region, it’s people and culture.

Stems Yakima

Brad mentioned that when he opened Stems, he planned to be just focus on Washington Wines. Local demand to learn more about other regions has him holding events including wines from outside the region. The thirst for knowledge (and wine) is alive and well in Yakima! This is a great place to pick up a bottle or twelve of wine and anything wine related that you can imagine.

Stems Wine Shop in Downtown Yakima, Washington
Stems Wine Shop in Downtown Yakima, Washington with Barbara Glover of Wine Yakima Valley.

Los Hernandez

Los Hernandez Tamales in Union Gap Washington
Los Hernandez Tamales in Union Gap Washington

When we asked where to grab lunch, everyone said the same thing…Los Hernandez. We did a piece on our delicious lunch here.

Treveri

The lawn at Trevari
The lawn at Treveri

We were running early for our tasting at Owen Roe, so we thought we would stop by Treveri. I mean who can pass up bubbles after filling up on tamales!

As we were filled with tamales, we passed on the cheese and charcuteries offerings, but…if you are in the area, this is a great stop for bubbles and a snack. Tastings are seated and are free. We found a spot outside. The clouds had rolled in and it actually got a little humid (which is not typical for this area!). It was just mere moments before an attentive host came to talk us through the menu. It felt a bit luxurious to sit and enjoy the view and have someone continually bring you new bubbles to try.

These are good affordable bubbles. Your tasting will take you through bubbles that go from Brut Zero to Demi Sec with their sweetness levels and in addition to the traditional Blanc de Blancs of Chardonnay, they have a rosé of Syrah and Chardonnay and the Demi-Sec sparkler we tasted was of Gewurztraminer.

Owen Roe

When we were here last October we attended a dinner at Owen Roe’s Union Gap vineyard. I had an opportunity to walk the winery with owner David O’Reilly as well as do a vineyard tour with him. As we walked the vineyard we tasted the Owen Roe wines on, in the blocks the grapes were harvested from.

But Owen Roe has many more wines than just the Union Gap vineyard designates. They pull from Red Willow for their Chapel Series, as well as from DuBrul, Olsen, Outlook and Elerding here in the Yakima Valley for many of their other wines (and they do have a really wide selection of wines!) They also source from the Willamette Valley from vineyards across 4 different AVAs. When we knew we were going to be back in the area, we knew that we wanted to sit down and taste through their wines.

Barrels, Owen Roe, Yakima Valley, Tasting Room, Barrel Room, Union Gap
Owen Roe’s Union Gap Tasting room is in the winery. Now filled with barrels some of which make for private tasting areas.

Tasting with Brandon at Owen Roe

The space looked so much different than our last visit! Our October visit was during harvest and the winery was filled with fermentation bins! Now there were stacks of barrels, some of which created a private tasting area and this was where Brandon set us up for our tasting.

Brandon set us up with a wide and large tasting through many of their wines and we promise we will walk you through that tasting in the not so distant future.

It was still early when we finished at Owen Roe, but we were bushed! We picked up some dinner and crashed early. The next day would be early again. Co Dinn was meeting us at Roskamp Vineyard in the Snipe Mountain AVA, early in the day. Next we would drive on to Red Mountain to visit with Sarah Goedhart at Hedges Family Estate. Then we would be making the drive to Walla Walla to meet Tim & Jennifer Amstrong at their vineyard. So stay tuned!

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Owen Roe’s Union Gap Vineyard – A tour with David O’Reilly

Owen Roe Winery, in Yakima Valley Washington

Glasses were clinking, wines were being poured, great conversations were happening, the weather was perfect and Flavor Camp was about to begin.

Wine Yakima Valley treated those of us who attended the WBC Pre Conference tour to 2 incredible days exploring the Yakima Valley. (You can catch our overview here). This first evening was spent at Owen Roe Winery.  We managed an impromptu winery tour with Co-Owner David O’Reilly and now we were on to Flavor Camp. 

The Yakima Valley is an agricultural region and in addition to grapes for wine, they also produce apples for cider and hops for beer.  We were treated to an in-depth look at these with Flavor Camp.

You will get to hear about the Cider and Hops also, but we are about wine here, so….

David O'Reilly with Owen Roe Vineyard explained that we are about as far West in the Yakima Valley as you can go.
David O’Reilly With Owen Roe Vineyard

Vineyard Tour with David O’Reilly

We are at the Owen Roe Union Gap Vineyard in the Yakima Valley.  As we climb into the back of the all-terrain vehicle with about a dozen wine writers, David explained that we are about as far West in the Yakima Valley as you can go.

“From east to west there is not a big temperature difference.”  David tells us, but Walla Walla, where we would be going the following day, was at 30 degrees the night before, where as Yakima was at 40.  The cold air rushes down the valley.

For a bit of perspective, take a look at this Wine map of Washington State, Courtesy of Washingtonwine.org you can see Yakima about at center east/west in the state, with the cascades to the west, compared to Walla Walla to the east.

Washington AVA Photo Courtesy of washingtonwine.org
Washington AVAs Photo Courtesy of washingtonwine.org

Here on this map of the Yakima Valley courtesy of WineYakimaValley.org you can see the Union Gap Vineyard all the way west.

Map Yakima Valley 2019 courtesy of WineYakimaValley.org
Map Yakima Valley 2019 courtesy of WineYakimaValley.org

This tour would take us through 3 of the distinct soil types on the vineyard and we would taste the flavor profile from each.

Missoula Flood Loess and Bordeaux varieties

We drove up the hill and stepped out at the top, into soft loose dusty soil that immediately covered my shoes. As people walked, little puffs of dust erupted in their footsteps. “Loose soil” is your clue here. This is loess.

Loess soil at Owen Roe's Union Gap Vineyard.
Loess soil at Owen Roe’s Union Gap Vineyard.

David pulls out his altimeter app to check the altitude (we all scrambled to find this app).  We were standing at 1199 feet.

Remember those Missoula Floods?

Now it’s time to talk a little soil history.  If you read our piece on Montinore, you may have some of this history! If not, you can find it here, where Rudy Marchesi explains the Missoula Floods.

This property sits at the convergence of Glacial Lake Missoula.  We would pass the Wallula Gap tomorrow as we headed to Walla Walla.  This is where the Ice dam backed up the water, eventually lifting and flooding the valley, creating the Columbia River Gorge and impacting the land and soil all the way into Oregon.

The water here in Yakima came up to about 1150 feet, so the soil we were standing on was above the glacial flood.  The soil here are silts (really fine). David pointed out the hillside where you could see the sub soils of basalt and ancient rock that are about 22 million years old.

Owen Roe 2014 Bordeaux Blend.
Owen Roe 2014 Bordeaux Blend in the vineyard

Soils here on top are shallow making it good for Bordeaux varieties.  At the top of the hill where we are standing, they grow their Cabernet Sauvignon.  This is clone 47, David tells us, a clone with small berries, this wine retains it’s fruit and has beautiful acid.  We are tasting the 2014 bordeaux Blend with is a Cabernet Sauvignon, Cabernet Franc, Merlot & Malbec blend, with Cabernet Sauvignon from this vineyard block.

In the summers, up here, the sun is up at 6 am and the soils tend to stay warm overnight.  They have less of a diurnal (day to night temperature) shift then Red Mountain.  Photosynthesis is maximized when the soil is warm so the grapes here ripen earlier and the wine is less tannic and more textural.

We strolled down the hill, creating little dust storms and ending at the block of Cabernet Franc.

Elevation, terroir and matching varieties

Owen Roe Winery in Yakima Valley Washington
Owen Roe Winery in Yakima Valley Washington

David explained the planting method.   The soils that are most shallow are planted to the latest ripening grape varieties (cabernet sauvignon), the deeper soils toward the bottom of the hill are planted to merlot, which has big clusters that ripen early.  Here in the middle is where the cab franc grows, ripening later than merlot and before the cabernet sauvignon.

Cabernet Franc at Owen Roe

Owen Roe Winery, in Washington State
Owen Roe Winery, in Washington State

Cabernet Franc is a favorite of mine and of David’s it seemed.  He spoke of this ancient grape, father to cabernet sauvignon and how it likes cooler temperatures.  In hotter years it gets finicky.  This end of the Yakima Valley is about 4 degrees cooler than other sites in the valley during the day, but it stays warmer at night.  This gives the cabernet franc “gorgeous texture and keeps that perfume in the grape”.

We taste the 2015 Cabernet Franc.  This year was warmer and the cabernet franc was finicky.  They had to pluck out the green berries by hand from the bunches.  The first major heat will shut photosynthesis down.  The 2014 by comparison was very Bordeaux in style and was chunky and tannic.

Irrigation in the Yakima Valley

We noticed the irrigation drip.  Washington is extremely dry and they must irrigate here to keep the vineyard growing.  The water here comes from wells from the Ellensberg Formation Aquifer.  Due to the soil type, it tends to be slightly acidic.  The soils are basic and low in nitrogen so this is one of the nutrients they will add in the winery.  (We talk about that in our winery tour)

Drip Irrigation, a necessity when growing in the high desert conditions in the Yakima Valley
Drip Irrigation, a necessity when growing in the high desert conditions in the Yakima Valley

In so many wine regions we are trained to think of irrigation as bad and dry farming is good. That would be to stress the vines and keep those roots digging deep.  Here, with the lack of rain fall, it is necessary.

The region gets only 7 to 8 inches of precipitation each year, and the definition of a true desert is anything less than 10.

http://wineyakimavalley.org/climate/

The cherries in the valley, David tells us, use 10 times the amount of water as the vines here.

Into the glacial soils & Rhône varieties

Calcium Carbonate in the rocks at Owen Roe Vineyard.
Calcium Carbonate in the rocks at Owen Roe Vineyard.

Further down the hill we get into the glacial soils where you find calcium carbonate, the white substance we had seen above.  These glacial silts have a little deeper soil and give you rock and minerality, the wines are finer than if they were grown in loess & deeper soils, that present as more aromatic and textural.The Oldest soil type here is the Ellensburg Formation, which is old Columbia Riverbed.  This predates the Yakima River & the basalt activity.  These are actually “anti-clines” that formed through earth movement.  The upthrust that we were standing on at this point was at almost 1200 feet.  This is not glacial.  Anything lower than this was not upthrust, it was just washed away.

Ellensburg is found in high elevations.  In Walla Walla the famous Rocks AVA is all on riverbeds at the Valley Floor.

What makes this great for Grenache is that Grenache is cold sensitive, so you want it high in the vineyard so the cold air rushes down.  Sounds counter intuitive, it’s at one of the highest elevations & yet it ripens early. 

Okay…all this talk about soils and wine, are you thirsty now? Search out a bottle of Washington wine, Owen Roe if you can find it, and enjoy our video tour with David O’Reilly.

Washington Tasting room

Open Daily from 11-4 in the Yakima Valley, they do require reservations for more than 8 guests.

They also offer Barrel Room Tastings on the weekends started each day at noon. You can reserve this for a fee on their reservation page. It includes a tour, private tasting, an expanded flight and a cheese and charcuterie platter.

The Union Gap Vineyard and tasting room can be found at 309 Gangl Rd in Wapato WA 98951. 509-877-0454

Oregon Tasting Room

Again open daily from 11-4 their tasting room off Hwy 219 outside of Newberg requires reservations for more than 6 guests. You can bring snacks, or contact them ahead of time and they can have a snack plate ready.

Here they have a Cellar Table Experience that you can reserve to do a more private tasting geared toward your palate. Contact them ahead of time to set this up.

The Willamette Valley tasting room is located at 2761 E 9th St. Newberg OR 97132. 503-538-7778

More to come!

Watch for more on Yakima Valley Wine, coming out soon!

And visit our Yakima Valley Wine page on our site for more details on this great region.

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Full fermentation bins! A walk inside Owen Roe Winery at Harvest.

Owen Roe Winery in Yakima Valley Washington

While we were in the Yakima Valley for #WBC18, we had the opportunity to go to Owen Roe Winery with the Pre-Conference Tour with Wine Yakima Valley.  You can read all about Day 1 of our adventure in the Yakima Valley here at Yakima Valley Wine and Beyond with Wine Yakima Valley’s Flavor Camp

While enjoying our afternoon, tasting the wines and getting set for Flavor Camp, I peeked around the side of the winery, where work continued.  We were deep into harvest and cleanup was happening outside the winery, behind where the tables were set out for dinner and wine was being poured.  I always lean toward the backstage (I am a Stage Manager after all), so I snuck around the side and found a couple fellow wine writers peeking as well.  As luck would have it, David O’Reilly, owner of Owen Roe, had spied us, and offered to give us a tour inside the busy working winery.

Full Fermentation Bins!

The Winery was full of bins filled with fruit that was fermenting.  Pulling back the tarp, that was spring clamped on as a lid, we looked in at the berries (grapes) that looked remarkably like blueberries (as someone noted). 

Whole berries in a fermentation bin at Owen Roe Winery in the Yakima Valley
Whole berries in a fermentation bin at Owen Roe Winery in the Yakima Valley

David informed us that this was a whole berry ferment.  They don’t use a crusher to crush the berries, the weight of the berries pressing down on each other does that work for them. 

The room was filled with these white bins full of berries fermenting.  Someone asked if this was like a carbonic ferment.  Well….carbonic fermentation (as David explained) is a whole berry fermentation like this, but….it is done in an enclosed system with CO2. They do this with the Cinsault that goes into their Sinister Hand Blend. He pointed out the room in the corner, their cold room. The carbonic masceration, does with the Cinsault, what is does with Beaujolais Nouveau, it give the wine a fresh fruit note.

So many Stories

You know I love a good story. While David O’Reilly told us the tales of the winery and the vineyard, I dug a little deeper to find the inspiration for the name of the Winery and beyond that, of the Sinister Hand wine that David mentioned to us and that I got to taste later.

Behind the Name Owen Roe:

Owen Roe O’Neill was a seventeenth century Irish Patriot, who dedicated his life to upholding the highest principles of political equality and freedom. His commitment to great things makes him an ideal model for us at Owen Roe, for we share his dedication to principle in our work to produce the wines of Owen Roe. At Owen Roe we do not compromise: only the best is good enough.

Courtesy Owen Roe Winery

I reached out to Taylor at Owen Roe and she told me that David O’Reilly had spent his first 14 years of life on a farm in Ireland. His family then moved to British Columbia and he fished and raised vegetables and grew up living off of the land.

The name on the Label

Owen Roe Winery, in Yakima Valley Washignton
Owen Roe Winery, in Yakima Valley Washignton

A letter written in 1649 by O’Neill was found in David O’Reilly’s family castle, but because the letter was written in Spanish, O’Neill penned the signature with his Spanish name. David cut out the letters from the document to create Owen O’Neill’s signature. O’Reilly is related to O’Neill through marriage.

Courtesy of Taylor Boyle Wine Club Manager at Owen Roe

The story of the Sinister Hand

Sinister Hand Label from Owen Roe Winery (courtesy of Owen Roe WInery)
Sinister Hand Label from Owen Roe Winery (courtesey of Owen Roe WInery)

THE STORY BEHIND THE LABEL: Long ago, pre-dating the 11th century, the families that became modern day O’Neills and O’Reillys were feuding over the land that became their ancestral home. To settle the dispute, a competition was organized and several rowing teams agreed that the first to touch the land, after rowing across the lake, would become ruler of the land. O’Neill’s boat was falling behind so a member of the crew grabbed his own sword, cut off his hand and threw it ashore, and touching first, winning the title to rule the land.  The island fortress on this land can still be visited on Lough Oughter in County Cavan.

From OwenRoe.com

Dipping into fermentation

Owen Roe Winery, Grapes in Fermentation Bins
Owen Roe Winery, Grapes in Fermentation Bins

David opened up a bin that was about half way through its ferment.  You could feel the heat.  The bin was sitting at about 32 ° C that would be about 85 ° F.  David explained that with Interns in the winery from all over the world, they use celsius temperature and metrics here (easier than teaching another language!). 

We looked in another bin and you could see some skin separation. The color was also leaching out of the skins into the juice adding those wonderful phenolics that make red wines so tasty and interesting.

When asked about regulating temperature, David said that they regulate the ambient temperature in the winery.  We had arrived at the change of seasons, when the daylight temperatures tend to plummet.  Often it is actually too cold for fermentation in the winery.  They do have their cold room in case a fermentation gets running too hot.  They typically keep their fermentations at around 80 ° here and let them do a nice slow 2 week fermentation.

Jackie Evans, Winemaker

Jackie Evans, Owen Roe Winery, Winemaker
Jackie Evans, Owen Roe Winery, Winemaker

We met Jackie Evans, the winemaker here at Owen Roe, as she was making her rounds adding nutrients to keep the fermentations on track.  They had their lab where they check levels and add nutrients to be sure the fermentation does not get stressed.  This avoids stuck fermentations.  As David puts it “Band-aids are easier than mouth to mouth resuscitation.” 

Later in the evening the crew would be in for punch downs.  I had planned on trying to get back in to see that, but the wine, the food, the conversation, and that sunset…well, suffice to say, I got distracted.

None the less, we did go on to do our Flavor Camp which included a vineyard tour with David.  You will see that coming up next!

Visiting Owen Roe

Owen Roe has 2 tasting rooms, one in Washington at the Union Gap Vineyard that we visited, as well as another in Newberg Oregon (they make wines in the Willamette Valley also)

Owen Roe Winery, in Yakima Valley Washington
Owen Roe Winery, in Yakima Valley Washington

Washington Tasting room

Open Daily from 11-4 in the Yakima Valley, they do require reservations for more than 8 guests.

They also offer Barrel Room Tastings on the weekends started each day at noon. You can reserve this for a fee on their reservation page. It includes a tour, private tasting, an expanded flight and a cheese and charcuterie platter.

The Union Gap Vineyard and tasting room can be found at 309 Gangl Rd in Wapato WA 98951. 509-877-0454

Oregon Tasting Room

Again open daily from 11-4 their tasting room off Hwy 219 outside of Newberg requires reservations for more than 6 guests. You can bring snacks, or contact them ahead of time and they can have a snack plate ready.

Here they have a Cellar Table Experience that you can reserve to do a more private tasting geared toward your palate. Contact them ahead of time to set this up.

The Willamette Valley tasting room is located at 2761 E 9th St. Newberg OR 97132. 503-538-7778

More to come!

Watch for our vineyard tour with David O’Reilly, coming out soon!

And visit our Yakima Valley Wine page on our site for more details on this great region.

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Yakima Valley – Wine and beyond with Wine Yakima Valley’s Flavor Camp

Owen Roe Yakima Valley

We had an opportunity this past fall to travel to Washington to explore their wine scene as we attending the Wine Bloggers Conference (which has since been renamed the Wine Media Conference) held in Walla Walla Washington.

One of the great things about the conference is that they offer Pre and Post Conference Excursions.  These are press junket style for wine writers.  Michael and I were able to join the Yakima Valley Tour put together by Wine Yakima Valley.

We flew into Portland and then on to the Pasco Tri-Cities Airport in Washington.

After arriving early, we camped out in a comfy couch at the airport and gathered ourselves before the true start to our journey.  Soon enough we were greeted by the folks from Wine Yakima Valley and guided to the vans.  They handed us a snack tray with local snacks….

Daniels Artisan Snack Tray

Put together by Daniel’s Artisan, it included an Asiago from Ferndale WA, Pajarero Figs from Spain, Two Sisters honey sticks from Kennewick WA, and Croccantini crackers from Tukwila WA.

With sustenance in hand, we set out for Yakima.

The drive to Yakima

Yakima Wine MAp
Courtesy of Wine Yakima Valley

The drive from the airport to the Yakima Valley was pretty long!  Luckily, I was squished in the back seat with Cathie Schafer of Side Hustle Wino and Jennifer Whitcomb of Beyond the Corkscrew. Patrick, our driver, was full of great information on the area, but we couldn’t hear a thing in the way back, so we kept ourselves entertained, giggling quite a bit. Every now and then Thaddeus of the Minority Wine Report would relay what the driver was saying.  We watched the valley roll by, driving through the greater part of the valley, through Red Mountain, Prosser and Zillah and at last arrived at Owen Roe Winery on the far West end of the Yakima Valley.

Owen Roe Winery – the host for Flavor Camp

Owen Roe Winery In Yakima Valley's Union Gap
Owen Roe Winery In Yakima Valley’s Union Gap

Owen Roe Winery sits on the edge of the Yakima Valley AVA in Union Gap. The winery produces wines from within the Yakima Valley as well as from the a variety of vineyards and AVAs in the Willamette Valley. The winery itself is built on the Union Gap Estate Vineyard, but they also source fruit from other Yakima Valley vineyards, including; Dubrul, Elerding, Olsen, Outlook and Red Willow.

David O'Reilly co-owner Owen Roe Winery
David O’Reilly co-owner Owen Roe Winery

The winery is co-owned by David & Angelica O’Reilly and Ben & Julie Wolff. We were lucky enough to be here while the winery itself was busy and filled with fermentation bins. We were lucky as well to have co-Owner David O’Reilly there to greet us.

Yakima Valley Winemakers

Wines at Yakima Valley Flavor Camp
The line up of Yakima Valley wines for tasting at Flavor Camp

Wine was flowing…so much wine from so many wineries. I admit to being a bit overwhelmed. Trying to note each wine was not possible.  I tried to memorize labels to come back to later for more information.  Bottom line…I need another visit to this region to dig in. But let me fill you in on a few of the wines and people we were introduced to!

  • Cultura Wine from Zillah with Winemaker Sarah Fewel. She and her husband Tad lean toward the reds with Bordeaux style blends.
  • Côte Bonneville from Sunnyside with Winemaker Kerry Shiels, recognized as one of the states top wineries for years.
  • Hightower Cellars Red Mountain with Winemaker Kelly Hightower
  • Wit Cellars in Prosser. One of the newest wineries in the area opening last May.
  • Chandler Reach located in the Red Mountain AVA with an estate overlooking the Yakima River, they do Italian-style wines.
  • Kitzke Cellars of Candy Mountain
  • Upsidedown Wine with Winemaker Seth Kitzke (yes also the winemaker for Kitzke)
  • Gilbert Cellars Where winemaker Justin Neufeld makes ten wines from 7 varieties of grapes including Malbec, Syrah, Mourvedre and Cabernet Sauvignon.
  • Corvidae
  • Owen Roe with co-owner David O’Reilly (you’ll get to know more about them below)
  • Co Dinn Cellars with Winemaker Co Dinn (more from him in our 2nd day in the Yakima Valley)

Women in Wine in Yakima Valley

It’s Women’s History Month, so I’m going to take a moment to do a few shout outs to women in the Wine Industry from the wineries above. Sarah Fewel co-owns Cultura, Kerry Shiels is the winemaker at Côte Bonneville, Kelly Hightower is the co-winemaker at Hightower Cellars and Jacki Evans is the winemaker at Owen Roe.

A sneak peak inside Owen Roe Winery

While we were waiting, David O’Reilly with Owen Roe, invited a couple of us back into the winery. This is a working winery and they were busy with harvest.  But that tale is for another day. Soon, I promise, complete with video of our tour and filled with great information from David, who is a brilliant guide (and he’s great on camera!)

Flavor Camp

After the 2nd van arrived and people had wine in hand, Barbara Glover of Wine Yakima Valley welcomed us to Flavor Camp. Today, we would learn about the flavors of the Yakima Valley.  This is more than wine country, this is the apple growing capital of the country and the premier place for growing hops.  So today would be insights into all the flavors in these libations!

Shout out to Barbara Glover with Wine Yakima Valley for organizing a great event and reorganizing to make it even better on the fly!

Apples for Cider with Tieton Cider Works

Marcus Robert General Manager Tieton Cider Works Yakima Washington
Marcus Robert General Manager Tieton Cider Works Yakima Washington

We started with apples with Marcus Robert, General Manager of Tieton Cider Works, who spoke with us about the apples they grow for cider.

Grapes for Wine with Owen Roe

David O'Reilly co-owner Owen Roe Winery
David O’Reilly co-owner Owen Roe Winery

Then on to wine with David O’Reilly and a tour of the vineyard Owen Roe Vineyard here in Union Gap. We looked at the soils and elevation of the vineyard, feet in the dusty loess soils.

Hops for Beer with Hopsteiner

Nicholi Pitra, Hops Geneticist for Hopsteiner
Nicholi Pitra, Hops Geneticist for Hopsteiner

And finally on to hops, with Nicholi Pitra who is a Hops Geneticist for Hopsteiner. It was fascinating to learn about hops and get to smell the difference between the varieties.

(You will get in depth videos of each of these coming up soon!)

Dinner with a Sunset View of the Yakima Valley

The evening culminated with a sunset dinner, bottles everywhere along the table and winemakers walking about serving their wines and speaking with people. In addition there was amazing food from Crafted Yakima fresh from local farms. (Yes more flavors of the Yakima Valley)

I ended my evening with a great conversation with Co Dinn who lead our group the following morning. I promise more on that soon as we journeyed on to Elephant Mountain Vineyard.

Enjoy a little synopsis of this day and you can look forward to some in depth pieces coming up on the Flavor Camp, our winery tour with David O’Reilly and Day 2 with our trip to Elephant Mountain Vineyard.

Want more information on the Yakima Valley and it’s wines

If you want more information on the Yakima Valley and it’s wines, Wine Yakima Valley is the place to find it. You can find out about events, winery and tasting rooms, restaurants, lodging and they have a great blog with some terrific photos that will have you longing to visit the area.

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

WBC18 in Walla Walla the Sweeping Overview

Owen Roe Vineyard Shot

We returned from WBC18 with so much content on Washington Wines and beyond!  Tons of great photos and footage and stories from amazing people and wineries.  We will break it all down and give you the in-depth stories, but the week was so exciting I wanted to give you the sweeping overview (Complete with lots of photos!) of the stories you will see coming soon!

Michael drove to Portland, you can catch a little of his trip on #WBC18 Crushed Grape Chronicles Travel Log(Day 1) and #WBC18 Crushed Grape Chronicles Travel Log Day 2  We will pick up here where he left off.

So I did make it to the airport in Portland!  While Michael got a couple extra hours of sleep due to our cancelled and re-booked flight, I sadly did not.  Whatever, it’s vacation right?  Sleep is overrated.  We got on our tiny little flight to PASCO the Tri Cities airport that sits between Yakima and Walla Walla and were seated at the back of the plane.  We noticed the plane was pretty empty and inquired about re-seating.  The flight attendant informed us that we were seated to provide ballast.  LOL!

The flight, new friends and Wine!

As it turned out, there were other WBC attendees on the flight, so we made friends!  Jennifer of Beyond the Corkscrew sat with us and we enjoyed complimentary wine from Horizon Air from Sagelands Winery.  They are part of the Precept Wine Portfolio and say Sagelands “embodies Washington State’s wine making legacy by sourcing the finest grapes from the four corners of the Columbia Valley and handcrafting them into wines of outstanding quality and value”.  From what I can gather on their site, they are a larger winery sourcing grapes, but….I appreciated the bits on their winemaker and the vineyards they source from and their soils.  Feel free to use the link and check them out. Michael had the Cabernet, I had the Chardonnay and we toasted with Jennifer to a fine start to what would be a full weekend of wine!

Wine Yakima Valley

We spent a little bit of time at the airport, before our host from Wine Yakima Valley arrived to pick us up.  There was also a Red Mountain Tour leaving from the airport.  I will have a piece or two (or three) on this pre-conference tour.  Barbara with Wine Yakima Valley did a phenomenal job setting this all up.  So you get the overview!  They had snacks for the drive…

Yakima Valley Cheese Plate

Yakima Valley Cheese Plate

…it included some local products, a bit of a tussle to get them out of the plastic wrap but…and then we were off for the hour ten minute drive to Owen Roe Winery for Flavor Camp.  Patrick our driver regaled us with stories and details of the area along the way.

Owen Roe Winery

We arrived early at Owen Roe and were greeted with wine, I managed to get a winery tour with Owner David O’Reilly and then Flavor Camp!  Yeah, you’ll have to wait to hear about that.  The evening ended with Dinner with a spectacular view and many Yakima Valley wines, with Winemakers pouring.

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Elephant Mountain Vineyard

The next morning we were up for breakfast and a fly-over seminar, with Co Dinn of Co Dinn Cellars and Kerry Shiels of Côte Bonneville to give us the layout of the Yakima Valley so we could connect with the landmarks we were passing as we headed to Elephant Mountain Vineyard.  We met Joe Hattrup, who owns the vineyard., tasted some of the varieties fresh from harvest and then tasted an assortment of wines made from the grapes sourced from this vineyard.  Of course they kept us fed, today with a great Mexican food truck to enjoy with the wine and the astounding views.

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Walla Walla pre-conference wine education

We came in hot to Walla Walla, dashing from the van right into our first session which was with Dr. Loosen USA on riesling.  We had a moment to check in and then off to our second session on the Wines of Uruguay (which was really fascinating and delicious).

Cadaretta

Our dinner that night was at Cadaretta’s glass house.  This trip actually took us across the border into Oregon, as the Walla Walla AVA is a cross border AVA.  The views were amazing, dinner and the wines were delicious and Kris Middleton of Cadaretta was kind enough to take some time to speak with us.  (Yeah…more on that later)

And the conference begins!

The conference…well it’s really fast paced.  The Conference Opening ran right into the Introduction to the Walla Walla Valley (and more stories to come from the 4 women winemakers from name the winemakers with links to wineries who introduced us to the region), then a session on Wine Bloggers vs Wine Influencers which took us into lunch sponsored by Cascade Valley Wine Country

Agenda Board for Wine Writers Conference

Agenda Board for Wine Writers Conference

Michael and I then split, Michael did a wine discovery session with Rias Baixas and I did one with Consorzio Tutela Lugana DOC.  We met up again for the Keynote speaker and then went right into Live Red Wine Blogging.  What is Live Red Wine Blogging you ask?  It’s like speed dating for wine tasting and it’s chaos. You will get the rundown on that later or feel free to jump onto twitter and check out my notes that I did as we went along, the red tasting starts here.

Mystery Dinner

This is by far my favorite part of the conference, you get a colored tag at the top of the conference that is matched up to a group.  You all get in vans, buses, cars, limos….and they drive you somewhere.  You don’t know where you are going until you arrive.  We arrived at Doubleback Winery and were treated to an amazing dinner by Andrae’s Kitchen with wines from Doubleback Winery and Sleight of Hand Cellars. The winemakers joined us and spoke (we sat with Trey Busch winemaker for Sleight of Hand).  The atmosphere, food, wine and company were wonderful.

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Parties…

The conference is full of post evening parties, some sponsored by wineries, some just gatherings.  I attended one with Fullerton Wines (thanks Matt) and then another wine filled spectacle by the Drunken Cyclist where everyone brought a bottle to share.

Fullerton Pinot Noir

Fullerton Pinot Noir (they also have another brand called Three Otters)

Conference Day 2

The second day of the conference kicked off with the announcement of next years conference which will be held in New South Wales Australia!  Followed by breakout session on writing, media, video etc…

Lunch in Walla Walla

Lunch this day was sponsored by Visit Walla Walla and you signed up for lunch in a downtown tasting room.  We visited Gard Vintners where we sampled wines, enjoyed a box lunch as well as grapes from the vineyard and apples from the property.

Bubbles or Bodegas

Michael and I split up again, he attended a session with Bodegas LAN of Rioja and I did a tasting a pairing session with Sarah Tracey of The Lush Life, who I had an opportunity to chat with as I sat next to her the previous evening at dinner.  She set up a pairing seminar with Gloria Ferrer sparkling wines.  Informative, beautiful and delicious, this was a great way to spend an afternoon.

Cheese Please!

When you think of wine, you can’t help but also think of cheese!  Cheeses of Europe gets this and sponsored a session of cheese pairings hosted by the Cheese Twins Michael and Charlie Kalish (you might know them from Chopped or The Great Foodtruck Race.  Entertained and full of cheese we had a break before Lightning Talks and the Live White and Rosé tasting.

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The evening ended with the final dinner, where we met two winemakers Chris Loeliger of Truth Teller Winery and Tim Armstrong of Armstrong Family Winery .  And yes, we look forward to followup conversations with both of these gentlemen and bringing you the stories of their wineries.

The Gorge

We had also set up for a post conference excursion through the Columbia Gorge.  (This is where Michael parking at the Portland Airport comes in).  We traveled to the Columbia Gorge, stopping on the Eastern end at Maryhill Winery where Cassie and Amie had us all set up for a tour, tasting and lunch.  The views here are tremendous and we were really spoiled with the in-depth tour.  We will have plenty of video to share with you on this behind the scenes look.

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After Maryhill were driven west and south to the Oregon side of this AVA for a tasting, tour and dinner at Cathedral Ridge Winery.  This place has spectacular views of Mt. Hood.  We met owner Rob Bell (hmm…is he any relation to me?)

Finally they drove us back to Portland.  Where we picked up “Nuit” our plug-in hybrid Kia Niro and we were off to spend an evening luxuriating at the Hotel Monaco downtown.

The Adventure home

Our adventure continued!  We were up early to head to Voodoo Donuts!

The Oregon Coast and Applegate Valley

Then hit the road to the Oregon Coast.  It was foggy, but we could hear the ocean and explored some lovely seaside towns.

We drove the coast for a bit then headed inland to the Applegate Valley, hoping to catch some vineyard shots before sunset.  While we didn’t catch much, it was quickly made up for by the fabulous YURT we had booked!  Sunset View Yurt is amazing, great views, terrific people, a modern Victrola and a beautiful collection of music. We enjoyed a bottle of Johan Drueskall Pinot Gris which is an orange wine.  We packed this with us especially to enjoy on this evening, giggling over our Johan in a YURT and then soaked in the hot tub under the stars (well, clouds, but it was lovely anyway!).

The Redwoods

Our hosts Kathleen and Richard gave us tips on sites in the Redwoods and we headed southwest again to Jedediah Smith Park to visit the Stout Grove.  Redwood groves are sacred sites, it’s like walking in a Cathedral.  I really think they are Ents (any Tolkien fans out there?). Being among them you are forced to slow down. Their size and age put the universe into a bit better perspective.  After soaking up loads of energy here, we continued to the California Coast where the sun was out!  We traveled a bit of the coast, then back through the Redwood Forest and then finally to the freeway to get to Sacramento for our final evening of our trip.

Redwoods

Redwoods

Tahoe and the drive home

Our last morning had us up before dawn and heading to Lake Tahoe, soaking in the scenery and then on through the outskirts of Yosemite to Mono Lake, through park territory there and finally out into the desert and home to Las Vegas.

It was an epic trip and I can’t wait to get into all the details with you!

We did a little Primer on the area before we left, so feel free to dive into Washington Wines and beyond with #WBC18

So join us back here at Crushed Grape Chronicles  as we continue sharing our amazing trip into Washington Wines and more!  And don’t forget, you can also find us on Facebook, Twitter and Instagram

 

Disclaimer:  Michael and I attended the WBC (Wine Bloggers Conference) as Citizen Bloggers at a discounted rate.  All opinions on the conference and related events are my own.