Wine production began in the great state of Washington in the nineteenth century when European settlers planted vineyards across the state. Today Washington ranks second in the United States in wine production behind only California. The Cascade Mountain Range, which starts in British Columbia and runs all the way down into Northern California, cuts through the state and plays an important role in its climate. Land east of the range is dry and almost desert-like, often with fewer trees and landscapes dominated by tall grass. West of the range there is a significant maritime influence with significantly more rain and lush greenery. The majority of the wine production in Washington takes place in the eastern portions of the state as long days of sunshine and blue skies allow for a wide variety of grape varieties to flourish. Soils here are typically sandy with traces of stone and volcanic rock. The Columbia Valley AVA is the largest wine growing region in the state and contains almost 99% of Washington's vineyards. It also includes 12 sub-AVAs divided up by their unique meso climates. Varieties ranging from Cabernet Sauvignon, Syrah, and even Riesling grow well in Washington, and the state is well known for the immense diversity of its plantings.
Crunchy blackberry, kalamata olive, juicy black currant. Crushed dark cherry, smoldering incense, black licorice…
Crėme de cassis, tilled soil, black forest cherry. Damson plum, crushed violet, soft blackberry glaze…
Pristine blackberry, crushed charcoal, dried fig. Tart Morello cherry, burning sage, spiced cranberry…