#WBC18

A Vineyard walk on Candy Ridge with Seth Kitzke

March 31, 2020
Candy Mountain as seen from Kitzke's Candy Ridge Vineyard

It was July 2019 and we were on summer whirlwind trip called #thescenicroute.  We had come from the beautiful Columbia Gorge region and were meeting Seth Kitzke at Candy Ridge Vineyard at Candy Mountain.

We pulled in and up to the Kitzke Cellars tasting room, on a Monday. Their tasting room is only typically open on the weekends, so we pulled up to a very confused looking gentleman.  This was Paul Kitzke, owner of the estate and winery and Seth’s dad.  Seth had evidently not mentioned us coming and Paul was surprised to see people at the tasting room so early, not to mention with camera and recording gear.  After a quick explanation, he warmed and looked to invite us in just as Seth pulled up. 

Seth’s tasting room for his own brand Upsidedown Wine is in Hood River, where we had just been, but he was coming from a meeting somewhere else this particular morning.  He had managed to squeeze us in to the middle of his day.

So where exactly are we?

Well, we are in the east end of the Yakima Valley in Eastern Washington. The area is near the Tri-Cities close to the city of Richland. Candy Mountain is just South East of Red Mountain the fairly famous Yakima Valley AVA that is winning high praise for it’s grapes and wine. 

Washington AVA Map Courtesy of Washington State, with Candy Mountain AVA
Washington AVA Map Courtesy of Washington State, with the area of the Proposed Candy Mountain AVA penciled in.

We started in the vineyard with Candy Mountain in the background.  The view is the same as the view on the sketch on their labels. The first thing I wanted to know about was the proposed AVA.

Candy Mountain AVA (Proposed)

You know we get into proposed AVAs, we’ve talked about the proposed AVAs in the Willamette Valley and I was really curious about the proposed Candy Mountain AVA.  When approved, it will be Washington’s smallest AVA at around 820 acres.  Seth told us it’s been submitted and approved on the Washington State side and now they are just waiting on the Federal stuff.  The application was “Accepted as Perfected” on January 24, 2017. As of the date of this piece, the time for public comment had closed and it was just waiting.  Likely it will be waiting a bit longer with everything slowing down right now.  It’s a little confusing.  I went to the TTB page and they are no longer listed on the “Pending approval” page, but they are also not listed on the “Established AVA” page.  So they are sitting in limbo in between.  As Seth put it “It’s sitting on someone’s desk somewhere in a stack waiting to get stamped.”

Details on the proposed AVA

The thing is, that this AVA which would be nested in the Yakima Valley AVA spills a little over the edge and they would need to expand the Yakima Valley AVA by 72 acres to adjust the overlap.  *Update! My understanding is that the adjustment to the Yakima Valley AVA is complete.

The AVA is on the the southwestern slopes of Candy Mountain.  Seth mentioned that the slopes here are south facing due to the the way the ridge and Mountain are oriented.  Red Mountain AVA with it’s much larger 4040 acres, wraps around Red Mountain with vineyards Southeast facing, south facing and wrapping around to some that are south west and west facing also. 

“…Candy Mountain doesn’t really have that option. It’s pretty much all directly south.  You might have a tiny bit of southeast and southwest..”

Seth Kitzke, July 2019

 Seth studied sustainability and tourism before getting into wine and like preserving ridge lines and views.  He mentions that a hiking group that used to do “hike, wine & dine” events bought up the land that goes up to the ridge so that the views won’t ever get obstructed with a bunch of houses.

Candy Ridge Vineyard

Kitzke Cellars on Candy Ridge in the Yakima Valley AVA
Kitzke Cellars on Candy Ridge in the Yakima Valley AVA

The Candy Ridge Vineyard is the Estate Vineyard for Kitzke Cellars.  They have another vineyard, the Dead Poplar Vineyard which is in the lower Yakima Valley directly across from (but not in) the Red Mountain AVA.

Here at the Candy Ridge Vineyard they are mostly growing Bordeaux varieties, Cab Franc, Cab Sav, Petit Verdot and then some Syrah in the back and some Sangiovese out front. 

“The sangio is kind of an anomaly here.  It’s all east facing all lyre style trained stuff, like a double cordon that comes up and splits, a lot more shade.”

Seth Kitzke, July 2019

Their neighbor Jim, is kind of the reason Seth’s parents started growing grapes.  He has Merlot that was planted in 1982 as well as some other varieties that they get some of.  Seth says that he is really the pioneer of Candy Mountain.

Cabernet Franc and Caliche soil

We walk into the vineyard and Seth points out Cab Franc that was planted in 2008.  

Cab Franc by the Lawn at Candy Ridge Vineyard
Cab Franc by the Lawn at Candy Ridge Vineyard

“We kinda added as the wines proved themselves. My parents started gobbling up a little more of the square footage of the area, planting more rows…basically the yard was big and they were like “hey let’s plant some more cab franc.””

Seth Kitzke, July 2019

The cons of caliche soil

Previously all the cab franc was east facing out front and the back was just Petit Verdot and Cab Sav.  But just because they had the space didn’t mean it would be easy.  The front is rocky with floating basalt in the loam.  In the back…well

“My dad called me a wuss, because I couldn’t dig the poles when we got up here.  The caliche layer is like calcium carbonate, a really hard layer, like natural cement.  He ended up bringing in our backhoe.  When we had the backhoe in here it broke 2 teeth off the metal bucket on the backhoe.  It shows you how hard this stuff really is.”

Seth Kitzke, July 2019
Caliche comparison at Kitzke Cellars
In the lower hand basalt, in the upper caliche. The caliche, while really hard, is so much lighter.

But there are also pros…

The caliche though, has is pluses.  The berries on the cab franc in the back are tiny little stressed berries, where as the ones in the front get a little more size on them.  Stress berries equal tasty wine typically.  The Cab franc in the back has more shatter and natural stress from the caliche layer.  But caliche is also porous.  They had a foot of snow as late as early March in 2019.  Where as with basalt the moisture would evaporate, the caliche layer locks the moisture in and holds it.  In early July when we were there it was the first time they had turned on the water this season. They were trying to get the canopies to shut down and focus on fruit.  You can see in the video that the canopies were kinda going a little crazy.

Petit Verdot and new training systems

We moved on to the Petit Verdot.  Seth was getting ready to implement a new training system. 

“So you can see we are leaving some of the suckers low this year.  This stuff is all around 20 years old and you are getting older and older wood on the cordon.  So to preserve the vineyard and make it healthier longer I’m going to slowly start switching to can pruning, lower that way there are less cuts, less possibility for disease, or at least that’s what they say.”

Seth Kitzke, July 2019

This system keeps fresh wood which encourages sap flow.  Vines produce less as they get older. Seth wants to keep these elderly vines as happy as he can.  At 20 years old they only do one color pass at veraison.  The vines tend to regulate themselves keeping to 3 to 3.5 tons per acre.  3 tons is Seth’s sweet spot for quality.

How to manage Syrah planted East/West

We walk back to the Syrah in the back.  This is trained differently.  When his parents first put these vines in they were not really thinking from a wine making standpoint.  This part of the vineyard is all trained east/west.  That sounds crazy to anyone who knows much about planting vineyards.  You typically run north/south to get the best of the sunlight.  Here with the east/west vines, you get sun on one side of the vine all day.  So, what do they do? 

“We’ll hang more fruit on the shady side, less on the sun side.”

Seth Kitzke, July 2019

Seth notes that in hot areas in Washington, syrah can get rich, ripe, jammy and high in alcohol.  He wants to taste the terroir, not just the fruit.  So they pick separately the sunny side and the shady side, with again, more fruit on the shady side.  This allows them to really keep the alcohol down.  We later tried a syrah in the tasting room that Seth said was picked at 23 brix and came out at 13.3% abv.  Still it was phenolically ripe with time to develop without the sugar spiking. Rather than pulling out this vineyard, they found a way to work with it that really works for them.

More to come!

Stick with us.  We spent a ton of time talking with Seth out in the front vineyard and then in the tasting room where we tasted through Kitzke wines and Upsidedown Wines and talked about all sorts of interesting stuff.  You can read about that here. One thing we spoke about was the Grenache that Seth was getting from the WeatherEye Vineyard up on Red Mountain.  More on that soon.

In the meantime, some links…

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

Yakima Valley Hops with Nicholi Pitra

April 18, 2019
Hopsteiner Talk with Nicholi Pitra at Yakima Valley Flavor Camp, a view of Hops on the Vine

While in the Yakima Valley for WBC18, we were treated to “Flavor Camp” by Wine Yakima Valley.  This allowed us to explore 3 of the tasty libations that have roots here.  We of course discussed wine, but then also moved on to learn about two other major crops in the area, cider apples (check out our video with Marcus Robert of Tieton Cider Works), and hops!

Hops for Beer with Nicholi Pitra, Hop Geneticist with Hopsteiner.

Hopsteiner is a company that grows and breeds hops.  That’s the stuff that makes your beer so tasty.

What is a hop? 

Hopsteiner Talk with Nicholi Pitra at Yakima Valley Flavor Camp, a view of Hops on the Vine
Hopsteiner Talk with Nicholi Pitra at Yakima Valley Flavor Camp, a view of Hops on the Vine

Hops are cultivated flowers used as a preservative, and flavoring in beer. The bitterness of a hop is used to balance the sweetness of the malt. The hop’s essential oils add a unique flavor and aroma to the beer that cannot be achieved by using any other plant in the world. The hop plant is a spiraling perennial vine that grows in regions with slightly acidic soil, ample water and a lot of sunlight. Hops can climb strings, or poles and reach heights of 40 feet. A hop’s flowers are called a Cone, and most commonly dried before use, but can also be used “wet,” right off the vine (or “bine”, since this the technical term used for plants that climb).

Courtesy https://www.hopsteiner.com/faq/

So a Hop Geneticist?  What do they do?

Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp.
Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp.

Nicholi Pitra is a Hop Geneticist, with Hopsteiner, who has a background in biochemistry, biotechnology, and bioinformatics.  He breeds and then tests hops, which is a minimum of a 10 year process.  He is looking to find desirable qualities in the hops, which includes growing healthy plants as well as finding those qualities that brewers are looking for.

The Yakima Valley and hops

Hops Growing In Yakima Valley

75% of the US grown hops come from the Yakima Valley.  You can see it when you are driving through.  Hops farms are all along the valley floor. 

The smells

Nicholi had a table filled with containers of different hop cones as well as the beers that each were used it, so we could do a comparison.  We rubbed the buds between our hands, releasing the fragrance and coating our hands with sticky resin. 

He talked us through some of the Hop varieties that Hopsteiner has, and the different flavor profiles (I mean, this is “flavor camp” right?)

Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp, Hop Varities
Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp, Hop Varities

The range is wide from Apollo which has lime, grapefruit and pine to Calipso with tropical fruit, pear, apple and mint to Eureka!  With black currant, dark fruits, strong hers and pine to Lemondrop with lots of lemon and a little orange, green tea and melon.  So now you know…it’s not just adding orange to make that microbrew (although some brewers might do that), these flavors can come straight from the hop.  Just like you get blackberries in a syrah, which comes from the grape, you can get lemon from hops.

It’s all pretty cool and fascinating.

If you want to know more go to Hopsteiner or HopResearchCouncil. 

  • Hops Growing In Yakima VAlley Washington
  • Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp.
    Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp.
  • Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp.
    Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp.
  • Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp, Hop Varities
    Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp, Hop Varities
  • Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp
    Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp
  • Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp
    Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp
  • Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp
    Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp
  • Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp, a view of Hops in a Bin.
    Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp, a view of Hops in a Bin.
  • Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp
    Hopsteiner Talk with Nicholi Pitra at Yakima Valley Washington Flavor Camp
  • Hopsteiner Talk with Nicholi Pitra at Yakima Valley Flavor Camp, a view of Hops on the Vine
    Hopsteiner Talk with Nicholi Pitra at Yakima Valley Flavor Camp, a view of Hops on the Vine
  • Hopsteiner Talk with Nicholi Pitra at Yakima Valley Flavor Camp, a view of Hops on the Vine
    Hopsteiner Talk with Nicholi Pitra at Yakima Valley Flavor Camp, a view of Hops on the Vine
  • Hopsteiner Talk with Nicholi Pitra at Yakima Valley Flavor Camp, a view of Hops on the Vine
    Hopsteiner Talk with Nicholi Pitra at Yakima Valley Flavor Camp, a view of Hops on the Vine
  • Hopsteiner Talk with Nicholi Pitra at Yakima Valley Flavor Camp, a view of Hops on the Vine
    Hopsteiner Talk with Nicholi Pitra at Yakima Valley Flavor Camp, a view of Hops on the Vine

You can also check out our post on the whole of Flavor Camp.

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

Tieton Cider Works, in Yakima Valley Washington

April 11, 2019
Marcus Roberts, Tieton Cider Works

While in the Yakima Valley on a Pre-conference Tour for WBC18, Wine Yakima Valley set up Flavor Camp, so we could experience the variety of flavors that come out of the Yakima Valley.

Marcus Robert – On Cider

We started with apples with Marcus Robert of Tieton Cider Works, who spoke with us about the apples they grow for cider.
to find out more on their cider

Marcus came to Tieton as the cidermaker, with 10 years of experience in beer, wine and cider under his belt, back in 2010. They started with 200 cases and now produce upwards of 100,000 cases annually.

Where the fruit comes from – Harmony Orchards and Craig Campbell

“The fruit that is used in Tieton Cider Works cider comes from Craig and Sharon Campbell’s Harmony Orchards. This land has been in our family since the 1920’s when our grandfather planted his first trees in Tieton, Washington. “

Tieton Cider Works

Craig Campbell is a third generation farmer. He has a degree from Washington State University in viticulture. He is always looking for new varieties of trees.

In 2008 he planted a test block of 25 varieties of Cider Apples. He figured out which worked best and now they have 55 acres of cider apples and pears.

How can you find some?

1st you can go visit them in Yakima at the Cider Bar and Production facility:

619 West J St. Yakima Washington 98902

Just don’t go on a Tuesday (they are closed on Tuesdays). Other than that it’s 2 pm to 8 pm Monday, Wednesday & Thursday. 12-9 on Friday and Staurday and Sunday’s from 12-6.

Or you can use this great search page to find a local spot in your neck of the woods to pick some up.

Cider Finder

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

April 3, 2019
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.

Dinner with a view – Cadaretta

October 31, 2018
The Glasshouse at Southwind Vineyard by Cadaretta

We got in a van not knowing how long the drive might be.  I suppose I could have looked at a map, but I’m not sure that would have helped.  We actually ended up in Oregon.  Walla Walla AVA is a border AVA with part of the AVA in Washington and part in Oregon.

We were headed to Cadaretta’s Glasshouse on their Southwind Vineyard for dinner.  We arrived as the sun was setting to amazing views.  We were greeted with a glass of wine and trays of passed hors d’oeuvres.  The food and wine were lovely, but that view…

Sunset through the lens of the 2016 Cadaretta SBS (Sauvignon Blanc Semillon) from the Columbia Valley
The North Slope at Cadaretta’s Southwind Vineyard. These are the Glasshouse blocks of primarily Cabernet Sauvignon
The Glasshouse at Southwind Vineyard by Cadaretta
Southwind Vineyard, Cadaretta Glasshouse Blocks our sunset view.
Cadaretta Glass house and tent at sunset with the tent that kept us warm from the Southern winds at the top of this beautiful site.

Cadaretta

The name comes from the name of the schooner that carried the Anderson & Middleton lumber products to market in the early 20th century.  The family has a history in Washington having been in lumber on the coast since 1898.  That’s 120 years in business in WA this year, which is no small feat.  The timber company was based on the coast in Aberdeen WA (of Nirvana fame).

Getting into Grapes

Issues came up with the decline of old growth and the family, always looking to preserve the land, closed their mill. In the 70’s issues with the spotted owl came up and many companies went out of business. The family bought property in California’s central valley and started growing table grapes.  This led them to Paso Robles where they have been growers of wine grapes at their Red Cedar Vineyard for 30 years.

They started Clayhouse wines in Paso Robles.  Their roots were in Washington though, and they returned to purchase this piece of property in the Walla Walla AVA.

Back to the ship

The Cadaretta carried lumber to San Francisco and LA.  Kris’ father used to ride on the ship as a kid on it’s journeys.  During WWII the ship was requisitioned by the Government.  Family lore tell the tale that on the final trip as the Cadaretta the ship was followed down the coast by a Japanese submarine.  The ship was later renamed Southwind, which is where this particular vineyard derives its name.

Southwind Vineyard

This vineyard sits just west of Milton-Freewater on the Oregon side of the Walla Walla AVA.  L’Ecole, Doubleback and Sleight of Hand also have vineyards nearby.  The view and the company are impressive, but what makes this place special for wine is the soil.

Soil at Southwind Vineyard

Most of the soil in the surrounding area is loess (blown dust) from the Columbia and Missoula Floods and you find that in the soils on the Northern slope. Those are the relatively young 15 million year old soils.  On the South slope you find fractured basalt soils.  These are ancient soils.  They were just behind the tent we were sitting in.  You find them only on steep hillsides above 1250.

When they bought the property they spent 2 years digging test plots.  After soil analysis they planted 1 acre test plots. Digging into the basalt is difficult, time consuming and expensive.  The vines have to work harder and dig deeper, but the characteristic they were getting in the wines from this soil made it worth it.

They have been working on this for 8 years and only 2 years ago release the first of the Southwind wines. Kris said that as a timber family they have a saying…

“It takes 40 years to grow a tree, we have patience.”

They wanted to get it right.  They find Syrah and Malbec do best in this soil.  There are few other vineyard grown in fractured basalt. These Southwind wines are pretty rare also with just 50 cases of each released.

Sustainability is common sense

The family comes from timber and it was always just common sense to take care of the land.  It’s no different with the vineyard.  Being salmon safe and sustainable isn’t something they advertise, they just do it.  They have falconers from Paso that they used in the vineyard there who come in to help keep the vermin down, as well as owl boxes on the property.  They use arugula for cover crop and have a bee keeper who comes in with the bees.  It just makes sense to be sustainable.

Artifexs

With that idea in mind, they also didn’t see the need for a big showy winery.  Instead they worked with Norm McKibben and  JF Pellet and created Artifex in Walla Walla which is a custom crush facility for small lot, high end wines.  The name comes from a Latin term meaning “Made skillfully” and it is a state of the art facility.  The facility houses multiple wineries and they are customers to themselves.

The Glasshouse

So they had determined that they didn’t need an extravagant tasting room, but her brother still wanted a place to entertain.  The view here from the vineyard was stunning and he wanted to create a place to enjoy that view.  He had seen a building at the Santa Rosa Airport and honed in on the idea of a glass house with garage doors to open to the view.  The timber is recycled, of course.  To keep this a “special” place they limit it to just a few events.  We were lucky to be one of those few events.

Our tables in the tent, protected from the wind at Cadaretta.
The menu for our dinner at the Glasshouse by Olive Catering in Walla Walla
Wild Canadian Arctic Char with Yukon potato emulsion, chanterelle mushrooms and plum relish by Olive Catering at the Dinner at Cardaretta’s Glasshouse

The Dinner

Over the course of the evening, Kris spoke to us between courses and we enjoyed dinner from Olive Catering in Walla Walla to compliment the wines.

The 2014 Cadaretta, Windthrow

This wine was paired with Wild Canadian Arctic Char with Yukon potato emulsion, chanterelle mushrooms and plum relish.

The Windthrow is a Columbia Valley Rhone Style Blend (76% Syrah, 15% Mourvedre and 9% Grenache) sourced from Stonetree, Southwind and Monetta’s Vineyards.  Aged 22 month in 50% Hungarian Oak, 40% New French Oak and 10% Neutral French Oak.  Unfined they made just 259 cases.

The 2015 Cadaretta, Southwind Malbec

Paired with maple braised lamb shank with black truffle risotto, foraged mushrooms and dates.

The Southwind Malbec is a Walla Walla Valley wine specifically from the Southwind Vineyard.  2015 was a warm vintage with an early bud break. This was a wine that opened in the glass.

The 2014 Cadaretta, Springboard

Our dessert pairing of petite fours & truffles.

The Springboard is a Columbia Valley wine and is a Bordeaux style blend of 81% Cab Sav, 10% Malbec and 9% Petit Verdot sourced from Obelisco, Southwind, Red Mountain and Alder Ridge Vineyards.  It is aged in 60% new french oak with the remainder in more neutral oak.  Only 249 cases of this wine were made.

The evening was beautiful, the hosting was warm and the wines were truly stunning.  Getting to speak with Kris and being so warmly welcomed to the place that is so special to their family was a wonderful experience.

You can taste them at their tasting room in Downtown Walla Walla at 315 E. Main Street Thursday through Sunday.  Visit there website here for details.

Don’t forget to check back with us here at Crushed Grape Chronicles for more great wine country experiences in Washington, Oregon and beyond. You can also find us on Facebook, Twitter and Instagram

 

 

 

WBC18 in Walla Walla the Sweeping Overview

October 14, 2018
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!

Sagelands Chardonnay
Sagelands Cabernet Sauvignon
Alaska Air regional wine selections
Alaska Air
Moutain View from the Plane

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).

Dr. Loosen tasting
Wines of Uruguay
Dr. Loosen Wines

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)

Cadaretta Glass House
Maple braised lamb shank with black truffle risotto
Caderetta Dinner menu

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.

The table full of writers for lunch at Gard
Gard Wines Bottles
Grapes fresh from harvest atGard
Gard WInery

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.

Gloria Ferrer Tasting
Bodegas LAN

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?)

Cathedral Ridge
Cathedral Ridge recipes

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!

Voodoo doughnuts
Box of Voodoo Deliciousness

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.

Fog on the beach in Oceanside Oregon
fog in the mountains
California Coast

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 Sunset Yurt
Sunset Yurt and Johan Wine
The Victrola and just a few of the records

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.

Lake Tahoe
Lake Tahoe
Mono lake

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.

 

#WBC18 Crushed Grape Chronicles Travel Log Day 2

October 3, 2018

Day 2:

Today I will get up for sunrise over Lake Tahoe. Ok maybe not, was ahead of the rain yesterday not. Today.

Leaving Lake Tahoe

Leaving Lake Tahoe

Leaving Lake Tahoe.

Had a spot of sun near Rogue river.

Rogue River

Rogue River

Made it to Salem OR, at around 730pm. Quick nap and wait, text from Alaska Air your flight has been cancelled and re-routed.

Called the agent, the original flight was from portland to seattle, then seattle to tri cities.  The tri cities was cancelled. so they rerouted me direct from Portland to Tricities at 10:15 to 11:00 am. My original flight was at 6am.  Yeah for me.

Robin had to be Redirected to Portland,(she was flying to Seattle to connect to same flight.)

So I’m at the Portland Airport Now.

They were amazing with the fix.

Will see if Robin makes it?

#wbc18 here we are.

Stay Tuned to see If Robin makes it Here?

 

Washington Wines and beyond with #WBC18

September 26, 2018
Drew Bledsoe's Doubleback winery summer solstice party at McQueen Vineyard overlooking Walla Walla, Washington Courtesy of Washingtonwine.org

feature photo: Drew Bledsoe’s Doubleback winery summer solstice party at McQueen Vineyard overlooking Walla Walla, Washington Courtesy of Washingtonwine.org

Michael and I will be heading north again in October.  This time visiting Washington for WBC18.  The Wine Bloggers Conference is a great opportunity for us to meet winemakers, taste wines and hear plenty of stories (which is what we like best).  We will also have an opportunity for some IRL (In real life) meetings with many of the wine writers that we otherwise only speak to over social media.  The opportunity to clink glasses with people from across the globe who are fascinated with wine like we are makes for a great trip.

Oregon-Wine-Walla-Walla-Valley Courtesy of Oregon Wine Board

Oregon-Wine-Walla-Walla-Valley
Courtesy of Oregon Wine Board

The Wineries and Stories of Washington

The conference itself will be held in Walla Walla Washington, but we will be taking both pre and post conference excursions. This will give us insights into the Yakima and Columbia Gorge wine regions.

Washington AVA Photo Courtesy of washingtonwine.org

Washington AVAs
Photo Courtesy of washingtonwine.org

The highlight of the trip will be getting to know the Washington wines.  You will get to hear about our trip to Owen Roe Winery and Elephant Mtn. Vineyard in the Yakima area, our dinner in the glass house at Cadaretta Winery, and our post conference trip to Maryhill and Cathedral Ridge wineries in the Columbia Gorge.

Maryhill Vineyard Photo Courtesy of washingtonwine.org

Maryhill Vineyard Photo Courtesy of washingtonwine.org

 

More than Washington Wines

And it won’t just be Washington wines.  In between those trips Michael and I have some seminars on wines of Uruguay, and German Riesling and presentations on Walla Walla Wines and Cascade Valley Wines. There are discovery sessions with Rias Baixas and Consorzio Lugana.  We will also do live blogging sessions with speed tastings of red wines and white and rosés.  Along with all of the wine education there will also be seminars on social media strategies and other writing/blogging stuff.

Sponsors from around the globe will be at the conference, tasting and educating, including organizations from Rioja, and Uruguay, as well as import companies like Loosen Bros and Apps like Delectable.

There will also be wineries from around the globe including Gloria Ferrer with their sparkling wines, Mt. Beautiful from New Zealand.  Beyond wine, Cheeses of Europe will be there to pair amazing cheeses with the wines.

Gloria Ferrer

Gloria Ferrer Vineyards

So…while we are still chest deep in content from our wonderful trip to Oregon, (which we will continue pushing out fabulous posts from our interviews with wineries there), you will see tons of new bits on Washington and the conference.

CGC and the Environment

Around the conference we will be capturing our trip, as we do an unplanned, where ever the wind blows us return trip by car in our beautiful EV plug-in hybrid Nuit.  That’s her name “Nuit” because she is midnight blue.  She’s  a KIA Niro Plug-in hybrid and if you want to get me talking, ask me about her.  My carbon footprint has shrunk dramatically as has the money I spend on gas.  If you ask me if you should invest in one, I will overwhelmingly tell you yes!  The trip will (hopefully) be filled with great shots of amazing countryside, bragging on our great gas mileage and our adventures in finding charging stations, possible Yurt stays and any wineries along what-ever route we choose.

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And, while we are on the environmental bandwagon here, we will also be listening for stories to share with you on how climate change is impacting wineries.  We see in both Oregon and Washington, changes in where vineyards are being planted and varieties that go into those vineyards.

We are pretty excited about the trip.  My favorite part is micro planning part of it, with the details for the conference and trips layed out on spread sheets and tons of research completed and mapped out to share with you. Having the other part be pretty free spirited, with just discovering as we go lends a real air of adventure to the trip!

So get ready to see an explosion of content on our social media sites at the beginning of October!  Make sure you are following us on Facebook, Twitter and Instagram as we head off on our latest adventure.  We will be chronicling it as always and will have plenty of stories to share!

Maryhill Winery

September 16, 2018
Maryhill Winery Glass

Maryhill Winery hit my radar as we planned to head north for WBC18, which was to be held in Walla Walla.  We had looked at the pre and post tour offerings and settled on a post conference tour to the Columbia Gorge area.  Maryhill was to be our first stop.  Amie and Cassie of Maryhill reached out to me in advance and I was able to meet and speak with them briefly at the conference.  I saw the photos and tasted some of the wines, but I was not prepared for the view.

Maryhill Winery Courtesy of Washington Wine Board
Maryhill Winery Courtesy of Washington Wine Board


Maryhill Winery Tour

Maryhill is in the tiny town of Goldendale, Washington and sits on the north side of the Columbia River Gorge. The views are spectacular. The winery is relatively young having started in 2001.

The name Maryhill

The name “Maryhill” comes from the museum that is on the site.  If you are on the Columbia Gorge and see any of the history, you will hear the name Sam Hill.  This millionaire attourney made the creation of roads in this part of the country his goal.  He is recorded as saying “Good roads are more than my hobby; they are my religion” (from historylink.org)

Sam Hill was a philanthopist and in honor of his wife Mary, created the Maryhill Museum which houses a world-class art collection.  This museum is set overlooking the Gorge about 100 miles from Portland.

When Craig and Vicki Leuthold looked to create their winery, this site spoke to them. They approached the Museum about building a winery on the property. While that didn’t go through, they met the Gunkel family who had  a vineyard a permit to build a winery just 1 mile west of the museum, and were able to build their winery there.  (Wine Press Northwest Spring 2015)

This is a winery.  While you will find vineyards surrounding it, these vineyards are not owned by the winery. This is the Gunkel Family Vineyards which have been farmed by the Gunkel family for three generations.  As the vineyard is on site, and they work very closely with the Gunkel family, they refer to it as their “estate” vineyard. 

The Wines of Maryhill

The goal here is to showcase all the different regions within Washington and the wide variety of grapes.  They source from multiple AVAs and areas including Horse Heaven Hills AVA, lower Yakima Valley, Columbia Gorge AVA, Elephant Mountain in the Rattlesnake Hills AVA, Red Mountain AVA and the Walla Walla Valley.   They strive to create affordable and approachable wines.  We were visiting on a wine club pickup day and watched people exiting with hand trucks stacked with cases.

Maryhill Winery is one of Washington state’s largest wineries producing 80,000 cases annually. We partner with 12 growers and 23 unique vineyard locations in eight of Washington State’s 14 major American Viticultural Areas, making our family-owned winery a true representation of Washington’s winemaking prowess.

We invite you to visit one or both of our Washington state tasting rooms to sample additional varieties, enjoy stunning views and meet the people behind our award-winning wines. Maryhill’s winery and premier tasting room in Goldendale, Washington is located at the edge of the Columbia River Gorge National Scenic Area just 90 minutes east of Portland. A true destination winery, we offer an outdoor terrace with panoramic views of Mt. Hood and the Columbia River, outdoor seating and live music (Memorial Day through September).

Source Maryhill Winery

It is worth the drive for the spectacular views that can be enjoyed with a glass of wine in hand.  Make a day of it and see some of the art at the Maryhill Museum just down the road.

MARYHILL WINERY &
AMPHITHEATER
9774 HWY 14
GOLDENDALE, WA 98620
509.773.1976
[email protected]

Check back with us here.  We will have more on our visit to Maryhill which took place during the end of harvest.  We were lucky enough to taste tank samples and see the entire facility.

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