We were lucky enough to enjoy a bit of the summer in Washington’s Yakima Valley. Barbara Glover of Wine Yakima Valley took time out of her day to meet us to talk about the Valley. While we were there she also filled us in on their upcoming event Catch the Crush happening October 12-13th 2019.
We met Barbara initially when we visited the Yakima Valley while attending the Wine Media Conference held here in October of 2018. She had planned a spectacular pre-conference tour highlighting the wine, cider and beers of the area. When we wanted to return to the Valley to visit and speak with winemakers she was a great resource. She graciously assisted us with finding the perfect spots for sunrise and sunset as well as suggesting winemakers to speak with.
We met Barbara at Stems Wine shop in downtown Yakima. Stems is a GREAT place to find wines from all over the region!
Catch the Crush
Catch the Crush is an annual event in the Yakima Valley. Barbara took a bit of time to fill us in on the details. Each of the wineries has their own style of event that you can enjoy with a Premier Pass. And the Premier pass will only set you back $35. If you are able to get to the area and take part, this promises to be a fantastic event!
More on the Yakima Valley Wine Region
I mentioned we spent a bit of time in the Valley…. here are some links to some of the great places we visited.
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.
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.
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.
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.
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
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.
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.
When we asked where to grab lunch, everyone said the same thing…Los Hernandez. We did a piece on our delicious lunch here.
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.
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.
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!
in the Yakima Valley, we wanted to catch up with Barbara Glover who heads up
Wine Yakima Valley. She had put together
an amazing tour for many of us in the Wine Media for the conference held in
Walla Walla in Oct 2018. The tour gave
us an in depth look at this region and was the reason we decided we needed to
return to learn more.
a couple of morning interviews and Barbara was kind enough to squeeze us in
last minute. Now…where to meet? Barbara made a call and set us up to meet at
Stems in Yakima.
Stems is a wine & gift shop, so we had a backdrop of shelves of bottles of Yakima Valley wines for our interview with Barbara.
who runs this shop was generous in letting us use the space and we had great
conversations on the area. We found a
couple of bottles that we were not able to find elsewhere to take along with
are in Yakima, this is a great place to pick up a bottle and gain some valuable
information from Brad on the area! It’s
also a pretty great spot to pick up gifts for fellow wine lovers!
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!
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).
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
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
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
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.
Dipping into fermentation
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
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.”
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)
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!