You might be familiar with Scotch, Bourbon or Rye, but are you knowledgeable about American Single Malt Whiskey? This up-and-coming spirit category is being driven by Westland Distillery, a Seattle, WA-based business that was established in 2010.
A recent event held at the Filson NY Flagship store provided an opportunity to become acquainted with these spirits as well as really get to know the company behind them. Present at the tasting were Master Blender Shane Armstrong, Managing Director Jason Moore who were joined by Cocktails & Spirits Expert Noah Rothbaum.
As a business operation, Westland Distillery’s achievements over the past 14 years are very impressive. The booze producer received recognition as a Certified B Corp in early 2024, committing to transparency, social accountability and environmental sustainability.
Moreover, they are firmly focused on producing the highest quality products, while ensuring that their impact on the community as well as on the earth is a positive one. These efforts include preserving the Garry Oak species of American Oak, giving their spent barley to local farmers to use as animal feed, and ensuring that barley farmers are appropriately and fairly rewarded for their crops.
Additional measures have focused on earning Certified Organic and Salmon Safe status by 2025 on its 80-acre property in the Skagit Valley. This achievement, coupled with their other sustainability commitments will permit them to achieve “regenerative organic” certification by 2027.
But, as noted, they are just as obsessive about making high end, American single malt whiskey, trailblazing this new style of whiskey and helping to protect it as a category through its efforts with the Alcohol and Tobacco Tax and Trade Bureau. Through this initiative, Westland co-founded the American Single Malt Whiskey Commission in 2016 and has crafted definitions and standards.
So, what exactly is American Single Malt Whiskey? Looking the American Single Malt Whiskey Commission’s website, the defining elements are as follows:
— MADE FROM 100% MALTED BARLEY — DISTILLED ENTIRELY AT ONE DISTILLERY — MASHED, DISTILLED AND MATURED IN THE UNITED STATES OF AMERICA — MATURED IN OAK CASKS OF A CAPACITY NOT EXCEEDING 700 LITERS — DISTILLED TO NO MORE THAN 160 (U.S.) PROOF (80% ALCOHOL BY VOLUME) — BOTTLED AT 80 (U.S.) PROOF OR MORE (40% ALCOHOL BY VOLUME)
So, the key elements are its sole reliance on malted barley and on being distilled solely in one place, along with all production taking place within the U.S. Also, it must be matured in oak casks with specific requirements regarding distillation and bottling strength. This is unique in that Bourbon has a mash bill that requires 60-80% corn and can include other grains in addition to corn and barley. Further, the reliance on producing everything within a single distillery is what sets it apart as single malt and not being a blended malt whiskey.
Of course, at the end of the day, the proof is in the pudding or rather, in the glass, and after tasting through Westland’s Beer Cask Finished American Single Malt and its Wine Cask Finished American Single Malt, it is evident that these are beautifully made spirits. The distillery is doing some really unique things with their barrels that ultimately result in interesting and well-crafted whiskeys. In particular, through this Cask Exploration Series, Westland lends out used barrels to local craft breweries and Washington wineries and then, upon return of those barrels, uses them to age its whiskey and then blending different barrels together in pursuit of the finished product. As they explain, the resulting whiskey “uniquely express the Pacific Northwest’s distinctive terroir and rich cultural tapestry.”
Overall, it was a true pleasure to learn about Westland and enjoy the fruits of Shane’s labors.
As previously reported, Washington wine is hot right now and deservedly so. If you are familiar with Washington wine, it is most likely in the guise of industry leader, Chateau Ste. Michelle, which was a pioneer in the state in the early 1970s, but has since grown to become “the nation’s third largest wine company”. Additionally, “the company accounts for about 60% of all Washington wine sales, by volume.”*
However, it’s important to recognize that 90% of the more than 1,000 wineries in the state produce less than 5,000 cases annually. These relatively small producers are no less important or innovative and, in fact, likely more so, as their size enables them to be nimble and experimental. And, as I like to think of them, they are mavericks in the truest sense of the word – finding their way in a challenging, yet creative, industry, crafting quality wines that appeal to their palate as well as those of their customers.
Mav·er·ick (n.): An unorthodox or independent-minded person
In the words of “Law & Order”, these are their stories…
Bledsoe Family: Dream Job x Two Most people are lucky if they get to have one dream job in their lifetime, let alone two, yet Drew Bledsoe is a very lucky person. After a successful career in the NFL, Drew and his wife, Maura, returned to his roots and found land in his hometown with the aim of growing an estate vineyard. He then recruited “winemaking wunderkind” Josh McDaniels and began making wine as Bledsoe Family Winery. Eager to make his mark and assert his passion despite his lack of experience as a winemaker, Drew found an open ear in Josh and the two jointly collaborated on their Doubleback wine, which garnered top ratings nearly immediately.
Browne Family Vineyards: The Spy Who Loved Wine Browne Family Vineyards was inspired and named for William Bitner Browne, the late grandfather of proprietor Andrew Browne. Bitner Browne served as a spy during World War II and the Browne Family Vineyards Spymaster series of Cabernet Sauvignon wines follow his story, which include: The Farm, London is Calling, Liberation of Paris, The Continent and Homecoming. Plus, how can you resist a wine called Do Epic Shit? Adding to their locations in Walla Walla, Tacoma and Seattle, a fourth tasting room will open in Bellevue in Fall 2022.
DeLille Cellars: Always Wine on the Mind Founded in 1992, DeLille Cellars is the third oldest operating winery in Woodinville, WA and is known for pioneering Bordeaux-style blends from Washington State. In 2019, it moved into a large facility previously occupied by Redhook Brewery, which it thoroughly renovated to exacting standards.
Jason Gorski, Director of Winemaking and Viticulture, has been with DeLille for 11 years and was quick to say that, “I could make wine in Napa Valley, but why would I?” He further added that Washington wine is “the best domestic value since ever.” With over a decade of tenure at the winery, Jason has developed a strong reputation and a high level of trust that extends both within the company and externally. In this regard, there is often an informal nature to collaborations. For example, there is no actual contract with Harrison Hill Vineyard; it’s simply a handshake, but the length of that relationship endures and paperwork is not necessary. Similarly, Jason gets to create smaller batch wines especially for the wine club that permit him to stretch his creativity, experiment with new varieties, test out new vineyards or simply explore new ideas. He does admit that the blessing and the curse is when these small batch productions take off and make it challenging to scale. Yet it continues to be his modus operandi. Among these transformations is his Four Flags Cabernet. Additionally, he has significant latitude to explore outside the Bordeaux box. Case in point, his Riesling.
Clearly he enjoys the challenge of creating new and exciting wines on a regular basis. In fact, Jason jokes with his wife not to ask him about what he’s thinking because, as he notes, in reality he’s always thinking about wine.
Goings on at Goose Ridge With roots in the cattle and orchard industries, the 2200-acre, Goose Ridge estate has been in the Monson family since the early 1900s. After meeting wine consultant, Dr. Walter Clore, Arvid Monson developed a passion for growing wine, shifting the family’s focus from cows and apples to grapes. Consequently, their vineyards were planted in 1998, with its first contract already in place before the soil was tilled – that’s how much potential Chateau Ste. Michelle saw in their land.
Today, they grow 16 varieties, maintain four tasting rooms, and continue to seek out new and innovative projects to expand their offerings. In this vein, they are producing cider from their orchards and recently made vodka from their Cabernet Sauvignon grapes, becoming the only winery in the state with its own distillery. Distilled 24 times, VIDO Vodka is flavorful and has no burn; a gin is coming soon. Other innovations include the use of unconventional packaging such as their still and sparkling canned wines under the Cascadian Outfitters brand and the use of fun and eye-catching designs. Each year, they commission local artists to create new labels for their Wine Club Artist Series.
If all of this wasn’t enough to keep them busy, they helped establish a brand-new American Viticultural Area (AVA), which became official as of July 2021: Goose Gap AVA. This new AVA was essentially superimposed on their property and was established based on the wind conditions and soil type. Here, the temperature is cooler, and the elevation is higher, than the neighboring Red Mountain AVA. despite the proximity; hence the need for this new AVA. They are excited to begin using the new name on their labeling.
Gorman Winery: From Music Maker to Wine Maker Originally from Sunrise, FL, Chris Gorman attended college in Bellingham, WA and aspired to be a musician. Like many aspiring artists, he had to find a day job while he waited to make it big in the industry. In his case, he chose to sell wine and even began making wine as a hobby. He had friends who had wineries and they would do projects together. But, as he jokes, somewhere along the way he became too big for his britches and eventually needed to become legal given the volumes he was creating. Thus Gorman Winery was founded.
In his early stages, Chris was “too cool for school” and did not want to be reviewed by wine critics. But, of course he was and received good scores, ultimately ensuring his success as a winemaker. Today, music is still a passion, but wine is no longer a hobby; it’s his fulltime vocation, yet clearly still a labor of love. Moreover, he is entirely self-taught and considers himself still learning.
Among the wines we tasted with him is Luanne. I asked if this was the name of a former girlfriend, but instead Luanne pays tribute to the wife of Dick Bouchey, a well-regarded, local grower, since Luanne picked the grapes that went into this white Rhone blend. In 2012, he set out to be the (self-proclaimed) Chardonnay King and presently makes six Chardonnays, which he refers to as the tofu of grapes. Big Sissy Chardonnay got its name because, according to Chris, “It is malleable, and you can beat it up.” Perhaps the culprit was his The Bully Cabernet Sauvignon? Most of the Chardonnays are produced under his Ashan Cellars label, which is the Hebrew word for smoky.
Beyond his other passions, Chris loves to cook and is happy to make dishes that take three hours to prepare.
Gramercy Cellars: Have a Dream, Will Travel “A Manhattan-based sommelier tastes some Washington State wines and is so inspired, he sells everything to move across the country to make his own.” If that’s not the opening to a maverick’s story, I don’t know what is. That Manhattan-based somm was Greg Harrington, who moved to Walla Walla in 2005 to focus on “old-world-meets-new Rhône and Bordeaux varietals” and established Gramercy Cellars (yes, that is an ode to New York City’s Gramercy Park). And while the story isn’t over yet, by 2014 he had been named Seattle Magazine’s Winemaker of the Year.
Among his latest ventures is Four Eleven, a wine bar and retail store in collaboration with Josh McDaniels of Bledsoe Family Wines. The two share the philosophy of not wanting to push boundaries with their wines. Rather, they want to maintain freshness and, to this end, they use less new wood and focus on whole cluster fermentation. In tasting his wines, this aim has been realized. Moreover, his Rhone Valley influence is evident in his Viognier, which he refers to as the gateway drug to his reds with its viscous texture, tropical fruit character and full body.
L’Ecole 41: Semillon’s Savior I’ve written about L’Ecole 41 previously, but it was with no less enthusiasm that I looked forward to becoming reacquainted with this winery and its wines on our trip. We met up at Walla Walla Steak Co. for a tasting with L’Ecole 41. No other winery is committed to the Semillon grape variety than L’Ecole 41 and in this regard, it was truly a pleasure to taste their age-worthy 2021 Luminiesce, a 70% Semillon/30% Sauvignon Blanc blend, with fruit sourced from the Seven Hills Vineyard. The 2019 Estate Merlot offered up beautiful plush and lush fruit. Yet, for all of their acclaim, in the end, owner Marty Clubb says we just make wines to drink and and that are well priced. L’Ecole 41 opened a new tasting room in Woodinville in early September 2022.
Patterson Cellars: In Close Collaboration with Community Launched in 2000, John Patterson founded Patterson Cellars with his father, Jack, who has been an instrumental part of the project, helping to support John both emotionally and financially. Today, Patterson produces 20,000 cases of wine utilizing Washington fruit from a variety of well-respected vineyards as well as the 14 acres he purchased in Walla Walla. In fact, John is known for his collaboration and community building, working closely with local growers as well as area wineries and collaborating with more than 40 in Woodinville alone.
Due to the significant growth, they are currently moving their production from Woodinville to Walla Walla since they’ve outgrown the space. This will also allow them to increase case production further. But, the Woodinville tasting room, which has been open since 2007, will continue to operate, along with the other four tasting rooms, including his newest one in downtown Seattle, which opened in 2018.
Here, the emphasis is on affordable prices and hospitality, the former of which is attributed to their good relationship with growers. With a burgeoning wine club of 2,000 members (and growing), they seek to curate high end food and wine experiences and have been working with local restaurants, chocolate and charcuterie partners and have developed a Late Harvest Roussanne gelato with Seattle’s Gelatiamo. In addition, they offer virtual classes. As additional evidence of the community they are building, Heidi West, their Director of Sales & Operations, is a former club member who became so enamored with the wines and the company that she completely changed careers and began working for them, eventually becoming a partner.
Rocky Pond Estate Winery: Getting a Label of the Land Owned by David and Michelle Dufenhorst, Rocky Pond Winery is situated on Lake Chelan and the Columbia River, directly three hours east of Woodinville in what is considered the northern tip of Washington wine. Their winery and two of their vineyards are situated within the latest AVA: Rocky Reach, which was designated in 2022 as Washington’s 20th American Viticultural Area. The Dufenhorsts hired Kevin Pogue, Professor of Geology at Whitman College to help write the petition for the new AVA to help delineate the unique characteristics of the area, which previously fell solely under the much larger Columbia Valley AVA.
In particular, the soils are significantly different with cobblestones and boulders; in fact, they found a 60-foot sized rock in one of the vineyards. These large stones are accompanied by quartz and mica, over a predominantly granitic bedrock, a feature it shares only with Lake Chelan. With lower elevations, and a resulting warmer climate and long growing season, the area is particularly lauded for its Cabernet Sauvignon, although the Rocky Pond grows over 20 different grape varieties.
The family’s further emphasis on their property is reflected in their participation in the Sustainable Washington’s pilot program (now an official certification program), which has been focused on seeing the bigger picture and making sure that everything is sustainable from the very start, not just with regard to the environment, but also with regard to elements such as the economy and safety training. Moreover, they have been able to recruit top talent to the winery, bringing on Elizabeth Keyser from Napa’s HALL Family Wines as well as make important investments in technology such as a recently acquired optical sorter. Adding to these enhancements, they will be opening up a boutique hotel and spa on their property in the near future.
Most recently, Rocky Pond opened a tasting room in Woodinville near Wine Alley. Like many of the tasting rooms they are very serious about hospitality and food and maintain two chefs on staff.
Sparkman Cellars: Damn Fine Wine Founded by Chris Sparkman and his wife, Kelly, a former wildlife biologist, Sparkman Cellars was launched in 2004 with the mantra, “Family. Good Livin’. Damn Fine Wine.” During our visit, we met up with Linn Scott, Sparkman’s Vice President and Winemaker at Walla Walla Steak Co. to taste a selection of foods from the new steakhouse menu as well as several of the Sparkman wines. While Linn advised that, “We make a lot of Cabernet Sauvignon,” interestingly, we tasted Sauvignon Blanc, Grenache and Malbec; not a Cabernet in sight on this particular occasion.
In this regard, the tasting underscored his other point: “Our weaknesses are our strengths, with Washington wine having such a diverse portfolio and no signature grape on which to hang its hat.” In perusing their website, they do have five Cabernet Sauvignons, but they are clearly willing to experiment and take risks. For example, the Preposterous Malbec was launched in 2009 as “a complete shot in the dark.” Yet the gamble paid off in spades: Their receipt of 94 points from Wine Spectator on the 2010 vintage “is still the highest scoring Malbec in Washington State history.” Some might say that’s simply preposterous 😉.
Time and Direction: Taking Direction of One’s Life Originally from Wisconsin, Steve Wells later settled in New York City (and coincidentally briefly lived on the same street as I do) under the tutelage of Master Sommelier, Laura Maniec (now Fiorvanti), at Blue Water Grill and Blue Fin restaurants. There, he developed a true love of wine and service. When he traveled to Washington state as part of the Washington Wine Commission‘s Road Trip Washington Wine in 2008, it was love at first taste. By 2011, he had convinced his wife and kids to make the move and they landed in Walla Walla where he began working in the tasting room at Gramercy Cellars (very fitting given the similarity in their origin stories).
After two years at Gramercy, he had the opportunity to pursue an Associate’s Degree at the Center for Enology and Viticulture at Walla Walla Community College, while also working with Aryn Morell, as a production assistant at M&L Production. In 2016, he launched his own brand, Time and Direction, taking its name from the distinctive tattoos that run the length of each of his arms that mark momentous moments in his life.*
I was initially introduced to Steve through a chance encounter with his 2020 Space Pants Mourvèdre at the Auction of Washington Wines’ Winemaker Picnic. This intriguing label caught my eye and its delicious palate caught my attention further. I then had the pleasure of sitting with him at the Gala Dinner the next night (another coincidence). As a further reflection of his engaging personality, his 2021 ‘1.21 Gigawatts’ White Rhone Blend is a nod to “Back to the Future” and his self-appointed title is Director of Awesome.
*From his website: “The clock and the compass tattoos are of my own design and are full of symbolism and meaning for me. The hands on the clock point to 1:02, the time my daughter was born and the face has her initials and birth date written on it. The compass is a reference to my family and is the reason that I work as hard as I do. The letters on the points may look like directions but are actually our initials and the symbols in the middle are our astrological symbols.”
Despite being in Woodinville for only three days, which included three food-focused events in connection with Auction of Washington Wines, I also managed to enjoy meals (or at least light bites) at three of the area restaurants.
For a casual, yet delicious Italian lunch or dinner, check out Vivi Pizzeria, which is perfectly situated alongside both the Gorman and Patterson tasting rooms in the Hollywood Hills District of Woodinville. Vivi is owned by husband and wife team of Rick and Riesa Ragan, who met and fell in love while they both worked at the Hyatt Regency in Bellevue. The pizza was yummy, but I especially appreciated the tip to try to fried artichokes, thanks to Carrie of the Pacific Northwest Wine Life & Style blog.
More upscale, yet still laid back is the brand-new Walla Walla Steak Co., which opened in Woodinville in late July. As I was advised by Executive Chef, Adam Reece, they focus on buying the freshest meat, limiting their purchase windows to certain times of the year. The restaurant is actually a connected restaurant concept with Walla Walla Steak Co. and Crossbuck Brewing each sharing the space, centered around a live-fire grill. The upstairs offers space for private events and group dining.
Finally, the date-night worthy The Lounge is a food porn dream. During the pandemic lockdown, DeLille Cellars did its best to remain solvent and busy by partnering with a local caterer with whom they previously worked. As a result, wine club members were able to drive up to the winery’s Woodinville location and depart with a delicious dinner and accompanying wines. It was a successful venture that they have since parlayed into a full-scale restaurant on site, which has quickly gained a well-deserved reputation. Managed by Executive Chef Michael C. Toni and Chef de Cuisine Taylor Kinnebrew, this gastronomic destination was recently named as the 4th best winery restaurant in the U.S. by USA TODAY.
Our multi-course lunch featured the following dishes:
5 spice yellowfin tuna with compressed watermelon macerated chilies citrus caviar ash farms micro pea shoots
Pork ragu al latte with fresh strozzopreti pasta lemon sage and pecorino
Cascadia Creamery Sleeping Beauty with house made bread crisps and fruit preserves
On a closing note, while we did not dine at the Woodinville Cut Shop, I did enjoy their signage and its nod to Tommy Tutone’s 1980s song. From their website: “The Woodinville Cut Shop is your neighborhood, good-timin’ roadhouse restaurant and lounge located on the Slough in Woodinville, WA. Open seating, order-at-the-bar kinda place. Burgers, sandwiches, salads, ribs, tacos, fries, local craft beers, and the rough stuff done right. Covered & heated outdoor seating, fire pit, big screen TVs and always kid-friendly until we’re definitely not.”
While many people are familiar with California wine, Washington wine might be a new discovery. Moreover, for those that do know that Washington State makes wine, they are likely thinking of damp, rainy Seattle. But, that’s not the real story. Rather, the majority of Washington grapes are grown east of the Cascade Mountains. What that means is that the cold, wet weather we associate with Seattle stays on the West Coast while the state’s interior provides desert-like conditions. In many cases, grape growing is made possible here due to irrigation. There is also a blend of wide, open land, mountains and hence, altitude, all of which impact the climate and growing conditions of these grapes.
Thanks to this climate, this is Cabernet and Syrah country, not Pinot Noir territory, which is a grape more appropriately correlated with Oregon. Consequently, while only three hours away from Seattle, Washington wine is truly a world away from one’s initial conception. Yet, as I recently discovered, there are many opportunities to become acquainted with these wines without having to travel too far.
Moreover, this is an exciting time for the state and its wines as it stands on a precipice for even further greatness. These are well made, balanced wines, representing good value, diversity and innovation. As I spent three days immersed in Washington wine, I grew more and more bullish about what is to come and treasured the interactions with the passionate people who are behind these amazing wines.
The Washington wine industry is definitely one to watch and I strongly recommend seeking these wines out if and when you have the opportunity. Admittedly, many of these wines never make it beyond the confines of the state, but if you find them at a retailer or restaurant near you, I highly encourage you to check them out.
Further, you can create an exciting, wine-oriented weekend (or longer) with visits to Woodinville or even Seattle, without the lengthier drive to the Columbia Valley and beyond.
Where to weekend: The Wonders of Woodinville
Situated 25 miles northeast of Seattle, Woodinville, WA was initially home to a logging industry which was then replaced by agriculture. Yet, today, none of that remains and, instead, the area has been thoroughly converted into the epicenter of Washington wine.
With its tagline, “Where Washington pours,” Woodinville is home to 120 wine tasting rooms representing 19 of 20 AVAs (American Viticultural Areas), 10 breweries and five distilleries. Sixty of those wineries actually produce wine in the Woodinville area while the remainder have their winemaking facilities elsewhere.
What makes Woodinville particularly unique is that it makes the wineries accessible to tourists who might be visiting Seattle for a short period of time such as on a business trip or before or after a cruise. This is a perfect foray into Washington wine with a plethora of tasting rooms and restaurants from which to choose. There is an incredible focus on hospitality and each tasting room has its own unique approach to serving guests, but all are excited to welcome you to taste their wines and enjoy the experience.
Woodinville got its start as a wine-centric town in 1976, when Chateau Ste Michelle established it’s beautiful French-style chateau winery building, vineyards and winemaking facilities there. It took some time for the area to catch on, but it is now in the midst of significant growth and expansion, yielding even more opportunities for people to learn about Washington wine and other state-centric products.
Within the town borders there are four main districts, each with its own personality and focus. Established about 15 years ago, the Warehouse District has become an incubator for up-and-coming producers and small batch productions. This is often a place for hobbyists to get their start. In contrast, the West Valley District has become more industrial and is home to the majority of distilleries and breweries.
Named for an old schoolhouse, which presently serves as the tasting room for Maryhill Winery, the Hollywood Hills District caters to tourism and will soon be home to a 22-acre project in development which will include a 128-room hotel called Somm, under Marriott’s Autograph Collection. The property will also include event space, dining facilities and a custom blending operation. This accommodation will join the existing boutique Willows Lodge, with its Barking Frog restaurant and luxury spa.
Most notably, the Downtown District has seen incredible investment in retail and residential real estate. In particular, the area has seen the building of 1,599 new housing units, including high-end apartments and single-family residences, which appeal to both retirees and young, tech folks. With close proximity to Redmond, Bellevue, Tacoma and Seattle (and thus the headquarters for Microsoft, Space X, Amazon, Costco and more), as well as skiing and other activities, there are many people interested in moving in. There are number of new tasting rooms here, too, such as the brand-new outpost for Rocky Pond Estate Winery.*
The job of shepherding and spearheading promotion of the area falls to Woodinville Wine Country and during my visit, I had the wonderful opportunity to meet Adam Acampora, who joined the organization earlier this year as Executive Director. His background is both on target and unusual coming from Tennessee where he ran the state wine program there, not a place most frequently associated with wine. But he is well versed in wine, marketing and hospitality and is well poised to lead the renaissance well underway.
As new restaurants (such as the newly opened Walla Walla Steak Co.*), wineries (L’Ecole 41* coming soon) and hotels continue to make the move to Woodinville, the town will become an even bigger draw for residents and tourists alike. This is truly a wonderful, weekend getaway to immerse yourself in Washington wine.
Where to weekend: Seattle Sips
If you are more pressed for time or simply don’t want to leave the confines of Seattle proper, you still have tasting options. First and foremost, most Seattle-area restaurants feature Washington wines on their menus, both by the glass and bottle. In particular, check out Purple Café, with locations in both downtown Seattle and Woodinville.
The historic Pioneer Square area counts itself as Seattle’s first neighborhood, incorporated in 1869. The area is currently home to two tasting rooms: Four Eleven Wine and Browne Family Vineyards.
The Four Eleven Wine lounge is collaboration between Bledsoe Family Winery* and Gramercy Cellars*, both of the Walla Walla Valley, who looked to find a shared tasting room on the West side of Washington State. The result is Four Eleven Wine. Open daily, the space offers a traditional tasting room experience until 5:00pm and wine seminars on Tuesday evenings, along with a wine bar and full retail selection of local and international wine selections.
Two doors down, situated in the 1906 Sellar Building, designed by architect A. Warren Gould, Brown Family Vineyards* opened their Seattle tasting room in 2017. The winery was inspired and named for William Bitner Browne, the late grandfather of proprietor Andrew Browne. The tasting room offers various tasting flights and is also available for private parties and events.
Just steps from Pike Place Market, The Tasting Room offers a selection of wines from winemaker owned wineries in the state. On any given day, over 60 different wines are available to taste in flights (four one-ounce pours) or by the glass. Open daily, with live music on Friday nights.
And, if you didn’t get enough wine while in Woodinville or in town, there’s always a final hurrah at the airport. Located in the Central Terminal and open daily 12pm – 9pm, Vyne Washington Tasting Room exclusively serves Washington state wines and was awarded “Best New Food and Beverage” full-service concept by the Airports Council International – North America.
Where in the world is Washington wine? It’s at the top of its game and hopefully in your glass. Now you just have to start planning your weekends away!
*NB: More to come in a future story or stories on these wineries and restaurants.
The desert-like landscape of Eastern Washington state is a far cry from the cityscape view from the 60th floor of Manhatta restaurant in New York City. Yet, the two came together beautifully at a recent dinner welcoming the Washington wine industry and members of the press for a long overdue visit.
Assembled in the room, we were introduced to Sadie Drury, vineyard manager/ viticulturist of Seven Hills Vineyard; Alex Stewart and Hal Iverson, two of the three winemakers at Matthews Winery; and Matt and Kelly Austin, owners/winemakers at Grosgrain Vineyards.
While the focus was decidedly on Washington wine, it was clear that everyone was ready to reconnect after the lengthy absence due to the pandemic. It was a pleasure to linger over conversations, foster new friendships and simply enjoy time together over a glass of wine… things we had all missed over the past several years.
And it was a special opportunity to renew my acquaintance with this wine region and expand my knowledge. While I have been aware of Washington wine for some time and understand the basics from a big picture perspective, it is a region with which I am less familiar. With over 1,000 wineries in the state, 90% of them producing less than 5,000 cases annually, our local wine shop shelves predominantly feature wines from the larger estates, thereby telling only a fraction of the story.
Thus, despite being the second largest wine producer in the U.S., this jewel in America’s wine crown is perhaps less recognizable to many wine consumers than California, Oregon or even New York. Yet, this is indeed a region worth knowing and is definitely one to watch. While Hal jokingly referred to Washington’s past as having once been the “wild, wild west”, it was clear that the state is distinguishing itself as a high quality, innovative wine region.
Still in its nascent phase (the majority of wineries didn’t get started until after 2001), the state’s grape growers and winemakers are embracing their innovative spirit. Taking advantage of a blank slate, there are no rules as to what can be grown or what can be produced; there is no signature to follow. Moreover, there is still a lot of trial and error, as newcomers investigate novel (to the region) grapes and winemaking production methods. Given this bent toward experimentation, not surprisingly, folks are reluctant to hang their hat on a single grape. Consequently, Washington holds lots of potential, with its current influx of energy, enthusiasm and outside investment.
Equally important, they recognize the need for flexibility and adaptation. As one of the winemakers said during our dinner, “If you are stuck in your ways, it won’t work.” This is especially true given the recent climatic shifts that they have endured over the past several vintages. In particular, in 2021 they experienced a heat dome event, forcing them to pick very late, based on taste instead of Brix levels or other numerical values. Plus, they found unusual situations with potassium due to the excessive heat, which had an interesting impact on the grapes and wines with regard to their pH, resulting in more alkaline, savory wines. They anticipate the need to pivot on a regular basis going forward. Case in point, the 2022 vintage is expected to be much cooler.
This desire for innovation and enterprise was immediately evident upon arrival, when we were welcomed with a pour of Grosgrain Les Collines Vineyard Sémillon Pétillant Naturel 2020. This sparkling wine offered up beautiful effervescence with a dry palate and was a great introduction to this winery with its unusual treatment of this variety. With a relatively romantic origin story, Matthew Austin and his wide Kelly saw the movie Sideways on their first date, inspiring a joint dream to open their own winery. They eventually left their previous careers, bought property in Walla Walla at a bankruptcy auction and launched Grosgrain Vineyards in 2018, adding a second vineyard on the Oregon side of the Walla Walla valley shortly after.
As further evidence of the pair’s love of trying new things such as unique grape varieties and techniques, we tasted their Grosgrain Philips Vineyard Albariño. Additionally, a Traditional Method sparkling wine produced from Cava grapes is planned. With a focus on sustainability measures in the winery, they use light weight bottles, which purposely don’t sport a capsule on the neck.
With a much lengthier tenure in the state, Matthews Winery was established in 1993. While the winery is situated on the west side of Cascade Mountains, they source grapes from sustainably farmed vineyards in the Columbia Valley and Walla Walla Valley and have established long-term contracts with their growers, nurturing relationships as part of their sustainability practices. Matthews is primarily known for its Bordeaux varieties and Bordeaux-style blends. Harvesting at high ripeness, they describe their style as one pushing extraction. They do use new oak but Alex clarified that there are a wide variety of options available to them ranging from grain texture, vessel capacity, and toast strength and aim to use oak sparingly and thoughtfully.
Equally important to these stories are the farmers who grow the grapes, which is why it was such a treat to meet Sadie. Although she comes from a farming family, she is the first to grow grapes in her lineage. She talked about the vaunted Seven Hills Vineyard under her jurisdiction and we were given the opportunity to taste the literal fruits of her labor.
First planted in 1980 and later expanded, Seven Hills was one of the first commercial vineyards in the Walla Walla Valley and now encompasses over 200 acres. Jointly owned among three wineries who produce wines from 50% of the annual harvest, the remainder is sold to more than 25 other premium wineries. Sadie has overseen the vineyard for ten years and explained that it provides every orientation, high elevations, and is generally self-regulating.
Overall, it was a perfect evening, full of great conversations, delicious cuisine and fabulous wines. In many ways, Washington state wines are still figuring things out, but they are certainly not a diamond in the rough. These vinous gems are definitely worth seeking out!
TASTING NOTES
The Grosgrain Philips Vineyard Albariño Albariño 2021 is farmed organically and then fermented in a combination of concrete eggs, neutral oak and stainless steel. It displayed good acidity with medium body, green apple aromas, lovely minerality and long length.
In describing their Grosgrain Los Rocosos Vineyard Grenache 2018, Matthew finds Grenache to be similar to Pinot in that it reflects the place it is grown. Theirs is fresh, with savory and gamey characteristics, low alcohol and long length.
Matthews Winery 2021 Sauvignon Blanc Barrel Sample Fermented in oak (85% of which was new), this wine is dry, rich, round, with medium acidity, medium to full body, with ripe citrus, and depth and complexity, culminating in long length.
We also tasted 2021 barrel samples of Matthews Winery’s Merlot and Cabernet Sauvignon blends from the Columbia Valley. Both were well balanced, with lush fruit, herbaceous notes and good acidity.
The Grosgrain Seven Hills Vineyard Syrah 2019 was produced in a cool, delicate, Rhone style, with no new oak and the intention of being a very food friendly wine. It was stunning, with ripe tannins, good fruit character, bright acidity and long length.
I had previously tasted the L’Ecole No. 41 Perigee 2018(albeit a different vintage) and it was a pleasure to become reacquainted with this wine as well as taste the Pepper Bridge Seven Hills Vineyard Bordeaux blend 2019. Both are Cabernet Sauvignon-heavy blends with fruit from the Seven Hills Vineyard, with structure, power and intensity, yet still retaining elegance.
For more on Washington wine, see this previous post.
Ensconced in an old schoolhouse from which it takes its name, L’Ecole 41 was Walla Walla’s third winery and is at the epicenter of Washington wine. The family-owned winery was established in 1983 by Jean and Baker Ferguson, two Walla Walla natives who started growing grapes and making wine as a retirement project. Five years later, their daughter, Megan, and son-in-law, Marty Club, came back to the valley to take over what had become a fledgling business. Today, the pioneering winery has become widely recognized for producing beautiful wines.
L’Ecole 41’s makes wines from the larger Columbia Valley, but its higher end wines, crafted from top vineyards in the triangular-shaped Walla Walla Valley, truly speak to the terroir of this region. Situated in the southeastern corner of Washington State, Walla Walla provides a high desert climate, with rainfall limited to the winter months. Thanks to the hot, dry conditions, red wines account for 95% of the local production. Yet, in spite of the daily heat, the elevation and large diurnal shift result in a bright, natural acidity that has become a hallmark of all Washington wines. And, the sandy soils mean that the vines don’t need to be grafted onto American rootstocks.
I first became aware of the wines of L’Ecole 41 when I tasted their Semillon at the Society of Wine Educators’ conference back in 2005. But, given the time that had passed and my lack of knowledge of their highly regarded reds, I was intrigued when I received an invitation to taste through several terroir-focused flights.
With 36 years of winemaking experience, L’Ecole 41 now takes a uniform approach to each vintage. Accordingly, they follow the same vineyard and winemaking practices from year to year, which permits the terroir to show through even more than if they were to adapt to each growing season.
Our first flight focused on the Seven Hills Vineyard, one of L’Ecole 41’s estate vineyards situated in the southern perimeter of the valley. The 128-acre vineyard is comprised of wind blown loess (talc) soils, with vines grown on the North-facing slope due to the high heat. Jointly owned with several other wineries, it is planted to Bordeaux varieties and Syrah. This initial introduction featured Merlot, Cabernet Franc and Cabernet Sauvignon, all from the cool, 2008 vintage.
We next turned our attention to Perigee, a Cab-driven, Bordeaux blend, also sourced from the Seven Hills Vineyard. We tasted through three different vintages varying from the cool 2006 and the even cooler 2011 to the warm 2016. Despite vintage variation, all of these wines displayed a meatiness, along with dried herbs and robust concentration. Not surprisingly, 2006 showed some development with more tertiary aromas and flavors while the 2011 was the most tart and the 2016 offered up riper fruit notes.
The third flight featured Apogee, a single vineyard, Bordeax-blend wine, produced from grapes from the Pepper Bridge Vineyard. L’Ecole 41 was the first winery to make wine from this vineyard, which is on the floor of the valley, on the alluvial flood silts from the previous ice age. Since the 2011 vintage was too cool to produce this wine, we tasted the 2006, 2010 and 2016 vintages.
Last, but not least, we tasted through wines from the Estate-based Ferguson Vineyard. Found at the top of the crest, at 1400 feet in elevation, Ferguson is home to one of the most volcanic soils in Washington. The vineyard’s 18 inches of wind-blown loess sit on top of a two-mile- deep layer of fractured basalt, remaining from ancient lava flows. With its super windy and super sunny conditions, the 42-acre vineyard was planted in 2008-09 to Bordeaux varieties. In addition to producing Ferguson, the vineyard is also occasionally used to make a pure varietal wine.
We tasted Ferguson 2011 (its first vintage) as well as the Ferguson 2016, as well as a very powerful Cabernet Sauvignon 2014 from this vineyard. The latter was very structured, with firm tannins, dark, black fruit and bright acidity, while the more youthful Ferguson was even fresher, with more red notes; neither was overly dense or extracted, nor was the limited production (300 cases) Cabernet Sauvignon.
At price points ranging from $37 for the Estate Merlot wines to $65 for the Estate Ferguson, these are definitely premium wines. However, they over-deliver in terms of their quality and provide excellent value for such age-worthy, well-made wines that will delight your palate.
As Madeline Puckette of Wine Folly notes, national and international wine holidays are actually quite unofficial, but they are certainly a great excuse to drink wine and focus on a specific grape variety or wine category.
Consequently, International Merlot Day, which Puckette traces back to 2011, has a designated date of November 7 and is as good a reason as any to drink more Merlot, particularly if this grape isn’t in your usual repertoire!
No longer widely maligned, Merlot has found renewed favor, which it richly deserves and is among the most popular red varieties in the U.S. This great grape originally hails from France and is wonderful on its own or as part of a blend (especially the wines from Bordeaux’s Right Bank). Generally, these wines offer up red fruits, coffee and herbal notes, along with good acidity and soft tannins, but the wines will vary depending upon where the grapes are grown.
Merlot adapts well to many climates and has been transported from its ancestral home to almost every wine region across the globe. Within the U.S., the variety does well on Long Island and in Washington State and in California. Worldwide, there are an estimated 660,000 acres of Merlot planted, so there is definitely no shortage of Merlots to try.
To help you get started, here’s one option worth checking out: Charles Smith The Velvet Devil Merlot 2015, Washington State, U.S., $12.99 (SRP)
With an intense nose showing plum, coffee and meatiness, this wine is dry with very ripe fruit character, medium+ body, medium acidity and present tannins. Flavors of plum, fresh herbs and dried herbs dominate the palate, along with a hint of earth and spice. These latter notes add to the wine’s complexity and give it a fall-weather feel, which may be why it paired so well with roasted butternut squash.
If you still have friends in the anti-Merlot camp, it might be time to find some new friends or you could simply tell them, the devil made me do it.
Arriving in Seattle on an unusually clear day, we could see the majestic Mount Rainier through the airplane window, which we took as a good omen of the trip to come – our first foray into Central Washington and our maiden voyage in an RV.
Although the impetus for this visit to the Pacific Northwest was a two-day music festival at The Gorge Amphitheater, as wine lovers we could not resist the siren call of the local vinous culture and were excited about exploring this region along with immersing ourselves into the music.
We loaded up the vehicle with our possessions and hit the road, essentially heading due east. Our route took us through the Cascade Mountain range, which offers up beautiful views and is also responsible for keeping most moisture to the west. Consequently, Washington State’s eastern areas are sunny and dry (and well-suited to irrigated agriculture), while Seattle is steeped in foggy, wet weather.
Our final destination was in George, WA (someone had a sense of humor), but we found a welcoming oasis along Interstate 90 in Ellensburg. This small town (Population: 19,786) is home to Central Washington University and several wineries. We selected Brix Wine Bar as our early dinner option. Owned by Elevage Wine Co/Raised by Wolves, the restaurant lists several wines by the glass (or bottle), but doesn’t provide a tasting option. Surprisingly, they do have gluten-free pizza on the menu, which was quite delicious. We ordered one glass of Malbec and one of Cabernet Sauvignon, with a unanimous preference for the latter.
Thus, we added a bottle of the Cab Sav to our tab to enjoy later, before heading around the corner to Gard Vintners. Its Ellensburg tasting room is open late on Friday nights (4:00-9:00 PM) with the winery’s full range available for tastings as well as by the glass and by the bottle. Live music was a welcome treat as we sampled several different wines, under the tutelage of Riley, our tasting guide that evening. Founded in 2006, this family winery has garnered high scores from the wine media and it was easy to see why. We were wowed by the Roussanne, Vaucluse (a Rhone-style red blend of Syrah and Viognier) and their Provencal-style rosé and added these to our growing collection.
Before we headed out, Riley recommended visits to: Cave B Winery, Beaumont Cellars and Jones of Washington, all of which are in Quincy, WA and situated within the Ancient Lakes AVA.
Created in 2012, the Ancient Lakes AVA’s geology is the result of being carved out by ancient ice age floods, leaving behind 35 namesake lakes. It encompasses 1,600 planted acres with Riesling and Chardonnay as the most planted varieties due to the relatively northern latitude and cooler weather compared to other areas within Columbia Valley.
As a state, Washington ranks as the second largest premium producer of wine in the U.S. Grapes were planted as early as 1825, but today’s vineyards were more recently established during the 1970s. Currently, there are 900 wineries, spread out over 14 AVAs, with the majority (75%) of production centered on Cabernet Sauvignon, Riesling, Chardonnay, Merlot and Syrah. However, diversity does still exist with more than 40 different grapes grown within the state.
Beyond the Ancient Lakes AVA, the wider wine touring region is known as the Cascade Valley and North Central, which is situated between Seattle and Spokane. Within this area, there are 34 wineries or tasting rooms on the Cascade Valley & North Central map in Washington State Wine’s magazine, with another 21 listed in nearby Leavenworth and 7 in Wenatchee, providing tourists with plenty of places to taste.
After departing Gard Vintners, we arrived at The Gorge, queuing up behind a long line of fellow RVs. As we made our way, we were both welcomed and warned to adhere to the campground rules. First and foremost, we were admonished to have a fkin’ good time! In truth, the rules do forbid weapons, but, thankfully, alcohol is permissible (at least for the show we attended). Once in place in our assigned campsite, we unpacked our bags before setting off to explore the venue, then it was time for bed.
The next morning, well-fortified with a hearty breakfast of eggs, bacon and toast, we walked the two miles to Cave B Winery (Riley’s other suggestions were too far for a walk and getting the RV out of camp was just too difficult a proposition). Originally founded as Champs de Brionne by Dr. (a neurosurgeon) and Mrs. Bryan in 1980, Cave B Winery’s vast estate boasts 140 acres of vines comprised of 17 different varieties; orchards; a spa; a restaurant with stunning views of the Columbia River; and a myriad of lodging options, including yurts and cave rooms.
All of Cave B’s wines are produced with estate-grown fruit and a $10 tasting fee will get you a sample of 3 whites and 3 reds. While I liked all six wines, I was especially enamored with the Tempranillo. Among the whites, their off-dry Riesling stood out. Overall, this region and its wines were quite unfamiliar to me before our arrival, but I was impressed with what we tasted.
During Champs de Brionne’s early days, a natural bowl on the property was discovered to have near-perfect acoustics and the idea of a music venue was born as a way to draw people to the winery “in the middle of nowhere.” Before long, the popularity of these summer music began to grow, transforming the original concept from a small theater into the grander The Gorge Amphitheater, accompanied by the build out of a much larger stage and capacity for 20,000+ participants.
By 1993, the Bryans divested themselves of The Gorge Amphitheater and its campgrounds, but retained the vineyards and additional acreage. During this period, they continued to grow grapes, which they sold to other wine producers. But, in 2000, the couple was ready to re-enter winemaking with the creation of Cave B Winery, a smaller, premium winery. They added the inn and restaurant in 2005.
Given this history, it was fitting to have tasted at Cave B before heading back to our campsite for the main event: ABGT250.
DJs and musicians, Above & Beyond, comprise three London-based guys (Jono Grant, Tony McGuinness, and Paavo Siljamäki) who started making music together in 1999. They have cultivated a rabid following that spans the globe and inculcated a special ethos among them. They have also launched record labels Anjunabeats and Anjunadeep, giving a start to other EDM artists. Fans assert that their concerts are life-changing experiences after attending just a single one, so it is no surprise that their events are well attended.
Named for their podcast series, Above & Beyond Group Therapy (ABGT), their ABGT live events draw fans from around the globe. The group began doing live shows on the occasion of the 50th podcast (ABGT50), a tradition that has carried forward each year (coincident with the next 50th show). The first was held in London, followed by New York, Sydney, Amsterdam and now Washington State. Rumors have it that ABGT300 will be in Asia.
The festival itself kicked off with a free screening of Above & Beyond’s live filming of a recent performance on Friday night as a thank you to those who arrived early, but the main event took place on Saturday evening with a special set by Above & Beyond. The line-up included Luttrell, Yotto, Oliver Smith, Genix & Sunny Lax, a reprise from the headliners at 11:00 PM, accompanied by fireworks and glowing digital bracelets (from sponsor TMobile), before concluding with Seven Lions & Jason Ross.
Sunday’s daytime set was more mellow, with Above & Beyond’s music as the backdrop for a morning yoga practice and the use of the venue’s smaller stage. Highlights included Moon Boots, Eli & Fur, Jody Wisternoff & James Grant, 16 Bit Lolitas, and a joint return to the stage by Yotto and Luttrell at the end. A brief rain shower on Sunday evening did not seem to put a damper on anyone’s spirits, with music continuing long into the night, thanks to “pop-up” concerts embedded in the food court area and the campgrounds.
We were up early Monday morning ready to return to civilization, but would certainly consider the trip a success. Admittedly, it was an interesting combination of hobbies, but this meeting of mountains, music and Merlot was a perfect balance for us, as we navigated new adventures and divergent musical tastes. And, I didn’t hate the RV; it was definitely much more comfortable and luxurious that a tent would have been.
Although it doesn’t quite feel like summer just yet, the arrival of Memorial Day weekend heralds the unofficial start of the summer season as well as the remembrance of those who died in service to our country. While it is admittedly not a proper recognition of these fallen heroes, we might start by raising a glass in their memory, with wines made right here in the USA.
Given the American flag-inspired graphic that adorns the Charles & Charles Rose label, this is as good a place to start as any and has always been a go-to rosé for me. This Columbia Valley (WA) wine frequently finds its way to the top of the Best Value lists (SRP $14.00) and offers great taste as well!
With his market-savvy, well-monikered wines, Charles Smith (one of the Charles of Charles & Charles) truly knows how to pack a punch in a glass. The self-taught winemaker has made a name for himself and his wines, earning recognition such as “Winery of the Year” (Wine & Spirits magazine) and “Winemaker of the Year” (Food & Wine magazine).
Smith makes his home in Walla Walla, Washington and showcases the varied terroirs of the state through a variety of wine ventures. His K Vintners range, launched in late 2001, focuses on single vineyard Syrahs and other small lot wines, while his other projects are aimed at a broader audience. Specifically, in 2006, he debuted his Charles Smith Wines brand with the goal of crafting ready to drink wines that still retain the typicity of the respective grape variety.
Similarly, the aforementioned Charles & Charles wine, a collaboration with Charles Bieler, whom I first met in association with his Bieler Père et Fils Provencal rosé, arrived on the wine scene in 2008, bringing dry rosé to the masses. But, high production hasn’t meant low quality; these are well-made wines that are decidedly uncomplicated; not a surprising coming from the man who says, “It’s wine, just drink it.”
If you are looking for a white or red instead this weekend, check out these other options from Charles Smith Wines:
Kung Fu Girl Riesling 2015, Ancient Lakes (WA), USA, $13.00
With floral, peach and citrus aromas, this wine is slightly off-dry, but with bright acidity that balances the sweetness. Notes of lime, lemon and grapefruit persist on the palate with good length. A lean and fresh wine perfect for pairing or simply sipping on its own.
Boom Boom Syrah 2014, Columbia Valley (WA), USA, $18.00
This deeply colored red offers up notes of black fruit, earth and dried herbs on the nose, with ripe, robust and juicy black fruit flavors dominating the palate. Good acidity and low tannins round out the wine, with its undercurrent of earth and herbs that linger in the medium+ length.
