2007 Trio Vintners Riot Red Table Wine, Columbia Valley

This unusual blend of 52% Sangiovese, 36% Syrah and 12% Mourvèdre is appropriately named as it is a riot in a glass. A nose of fresh cherries and berries jumps out in your face. There is youthfulness in the palate and yet the complexity makes it a very age worthy wine that makes you want to revisit later. Can’t beat the price for the quality.

2006 Skylite Cellars Syrah, Columbia Valley

A smoky and meaty wine with a mouthful of blueberries and just as dark and dense as ink. Believe it or not, I was served this wine with a dessert of cheesecake with a sweet cherry sauce on top. It worked. Oh my how it worked, leaving a finish of sweet dark port and milk chocolate. From dessert to game, this Syrah can handle it all.

2006 L’Ecole No. 41 Merlot, Columbia Valley

L’Ecole has been producing Merlot since 1983 and after all of these years, they still have the “touch.” With the addition of 12% Cabernet Franc, 5% Petit Verdot, 3% Cabernet Sauvignon the nose is spicy showing a palate of dark cherries, plums and brambleberries. And last but not least, a long finish of chocolate and pepper.

2008 Buty Sémillon, Sauvignon Blanc and Muscadelle, Columbia Valley

A classic Bordeaux-style white blend of 69% Sémillon, 26% Sauvignon Blanc and 5% Muscadelle. I believe this was the first time I had ever tasted Washington State wine with Muscadelle. The nose on this white wine was of honeysuckle and the palate was clean, fresh and dry with taste of melons, lemon and a bit of honey.

No Detention for Drinking in School: Walla Walla Institute for Enology and Viticulture

“I think when you combine all of this [training] with the fact that our students get hands-on practical experience during the entire two years they are with us—we offer the best two-year EV education available.” Speaking as one of the graduates, I have to agree. The program was one of the best experiences of my life.

2006 Gramercy Cellars Inigo Montoya Tempranillo

A blend of 85% Tempranillo and 15% Syrah from the Walla Walla Valley at Les Collines Vineyard, located at the foot of the Blue Mountains. I definitely knew it was Walla Walla fruit from the smoky nose that reminded me of autumn nights in the Walla Walla Valley. And just like the first time I enjoyed it a year ago, I found myself with my nose deep into the bowl of the glass constantly soaking in the familiar aroma. It is a very layered wine, which I feel is due to the addition of the syrah being responsible for the extra richness of the wine. Flavors of cherry and plum pies exploded in the mid-palate while leaving a long finish of caramel and crème brulée. To sum it up in one word: Elegant. For Catie’s full review see her blog Through the Walla Walla Grape Vine.

Taking Flight: Walla Walla Wine Incubators

In 2006, the Port of Walla Walla in Washington State constructed buildings to serve as space for new start-up wineries. Inside the five whimsical-colored buildings, that resemble a village out of “The Simpsons” cartoon, are winemakers with an entrepreneurial spirit and the dream of someday flying away from the incubators to be on their own.

Harvest Report: Walla Walla

“If you think a freeze is like the romantic movie, A Walk in the Clouds, starring Keanu Reeves – think again. It’s more like a high-speed nerve-wracking opening chase scene from the movie, Mad Max.”

Deep Deep Roots: Walla Walla Wine

Rich in French, Italian and Native American history, this Eastern Washington town would see their wines and vines come full circle…from humble immigrant plantings to modern blockbusters. Just don’t call it the next Napa. By Catie McIntyre Walker

Catie McIntyre Walker

Catie McIntyre Walker was born and raised in Walla Walla, WA and is the original Walla Walla wine blogger and “locapour.” She is a graduate from the Center for Enology and Viticulture at Walla Walla with a Certification in Viticulture. Catie decided she wanted to be hands on when it came to learning about the [...]