A Note from the Editor

I was just in Yakima Valley for the annual Spring Barrel Tasting holiday and no matter how many times I visit our state's vineyard region, I always make several new wonderful discoveries. I also reaffirm my infatuation with this vast and playful territory.

Those who are under the false impression that the region is too spread out to make headway have obviously not been there recently. Once on Highway 82 between Yakima and the Tri-Cities, it's hard to go a few miles without yet another winery or two or three or four popping up. And if you want to just park and walk around, there are several options for that too.

I visited a few old favorites and took in several new and exciting wineries as well. I won't go into specifics but let's just say, boy, do we have options. There are still many quaint, no-frills wineries to experience - where you'll most likely meet the family dog and the winemaker all in one visit. There are now several larger, full-service tasting facilities offering tourists that Napa feel, without the pretension and tasting fees. I recommend a little of both. Whatever your flavor, now's the time. So head on over and take in the sun and big open sky along your way.

Salut!

Jackie Thai
Editor
Washington Wine Country
 

Going Green in Wine Country

Nationally, we find ourselves in the midst of a variety of ecological and environmental crises. As the automotive industry scrambles to produce a more eco-friendly ride and fuel resources are being scrutinized, it's no wonder that we are becoming more environmentally aware across all industries, and the wine industry is no exception. Agriculture led the way with sustainable viticultural practices as well as organic and biodynamic farming. Now, some wineries are following suit by building green facilities and implementing more eco-friendly production practices.

 

Hightower Cellars, Benton City

Tim and Kelly Hightower have been recycling existing materials from their property on Red Mountain since they purchased it in 2002. They took the existing metal, dirt-floored horse barn, removed the paddocks, added drains, poured a concrete floor, insulated the walls and installed an air conditioner. Voilà! Instant winery to get up and running quickly. Since their first release in 1997, Hightower Cellars has become a beloved brand, known for its big, fruit-forward reds as well as its second label, Murray. Their move to Red Mountain in 2002 was only the beginning of what would develop into a true commitment to green living.

After their initial opening, they turned their attention towards planting their estate vines, which are now 11 acres of a uniquely planted "Out of Line" vineyard. They also began designing the concept of what their recycled horse barn winery would eventually become.

"For the remodel and expansion, we wanted to continue to build upon the green and sustainable principles that had originally inspired us, so we hired an architect," said Kelly. "We hired Joe Chauncey of Boxwood, who is LEED certified and who designed the very cool and very green Carlton Wine Studio in Oregon. Our intent was to design a building that would have fewer impacts on the environment, be more energy efficient than standard buildings, and would convey an original design aesthetic."

With Mountain States Construction heading up the construction, their design came to fruition last month in the form of a new eco-friendly tasting room. True to the Hightowers' ongoing commitment to utilize existing materials and recycled products, the new building features a woven barrel stave wall that is not only aesthetically pleasing, but also gives old barrels a new function. Durisol, a recycled wood product, was used for exterior wall construction.

In order to, once again, utilize their original horse barn building, which is connected to the new, they converted it into storage allowing barrels to be fermented and aged in separate temperature controlled sections of the winery. They also added a vertical z channel wall on the outside of the metal building and attached horizontal siding to it with spaces in between each siding board. The sun heats up the air in between the metal siding and the horizontal siding and convects up and out, making the building much more energy efficient.

"Our business is about quality of life and quality of life is about sustainability," Kelly chimed.

The new tasting facility offers guests a tasting bar and a patio looking out to the vineyards for relaxing.

Cougar Crest Winery, Walla Walla

Last month, Debbie and David Hansen, owners of Cougar Crest Winery in Walla Walla, also opened a new $3.2 million eco-friendly winery. The 13,000 square foot project is the centerpiece of a 2.5 acre development including wine production, tasting room, offices, shipping and receiving, and bocce ball courts.

The new facility was built using the completely recycled building material known as Rastra blocks. The Rastra blocks are made from 100% recycled polystyrene from the electronics industry. It is shredded and molded with 15% concrete into building blocks that are laced, vertically and horizontally, with 6-inch tubes. When filled with rebar and concrete, the 10-inch thick walls have an insulating efficiency rating of R-38. Rastra buildings have a 150 mph wind rating, and a 4-hour fire resistance rating. The material is also impervious to water, and will not form mold, mildew or release TCA. This last feature was incredibly important to the Hansens, in terms of wine production itself.

"TCA shows as cork taint in wines," said Debbie, also Cougar Crest's winemaker. "In a wine production facility, there can be a lot of moisture and you need to maintain good winemaking practices in order to keep the integrity of your wine. This product helped us do that."

In addition to the Rastra blocks, steel stud framing of interior walls was made from 30% or more recycled steel, to protect the building from any possible TCA buildup. Insulation in the ceiling is made from 100% recycled cellulosic material and concrete material removed from the site was ground up and recycled into new concrete by a local company.

More "Green" highlights at Cougar Crest:

- In the summer, the cooling system uses fans and outside ambient air to cool the facility overnight, thus reducing the need for traditional air conditioning.
- The water heaters used at the winery are highly efficient tankless heaters that heat water to necessary temperatures on demand, meaning you only have to heat the water needed for a specific task.
- All the insulation in the building is made from recycled phone books.

Bill and Debbie were also able to see some of the long term financial incentives to going “green." Where their initial costs may be higher, energy savings and some rebates that electric companies and others are offering over the long term can help offset some of those costs.

"Sustainability in winemaking and winery production is a big buzz word right now," continued Debbie, "but the main point is to be good stewards to our space and each small step can make a difference."

Cougar Crest Winery is an Estate winery where the owners live on the vineyard and farm, so taking care of that future was an easy decision for them.
 

Facts & Tidbits

What does it mean?

Sustainability is a characteristic of a process or state that can be maintained at a certain level indefinitely. The term, in its environmental usage, refers to the potential longevity of vital human ecological support systems, such as the planet's climatic system, systems of agriculture, industry, forestry, and fisheries.

Biodynamic® agriculture is a method of organic farming that treats farms as unified and individual organisms, emphasizing balancing the holistic development and interrelationship of the soil, plants, animals as a closed, self-nourishing system. Regarded by some proponents as the first modern ecological farming system, biodynamic farming includes organic agriculture's emphasis on manures and composts and exclusion of the use of artificial chemicals on soil and plants. Methods include the use of fermented herbal and mineral preparations as compost additives and field sprays and the use of an astronomical sowing and planting calendar. Biodynamic agriculture has its basis in a spiritual world-view known as anthroposophy as propounded by founder Rudolf Steiner.

Biodynamic wines are made using the principles of biodynamic agriculture. In most cases, one speaks of wine made from biodynamic grapes. Increasingly these biodynamic wines are becoming known as BD wines. The practice of biodynamics in viticulture (grape growing) has become popular in recent years in several growing regions, including France, Switzerland, Italy, Austria, Germany, Australia, Chile, South Africa, Canada, and the United States.

Source:  www.Wikipedia.com
 

Living Wine Country

Along The Wine Road

Washington Wine Pioneers Introduce Mercer Estates

With a shared passion for the Washington wine industry and a legacy of grape growing, partners Mike Hogue and Bud Mercer have come together to produce Mercer Estates, the next generation of Columbia Valley wines.

Both men began their winemaking ventures as farmers. Hogue was the son of a hops farmer, learned about winemaking under the tutelage of Dr. Walter Clore, and planted his first grapes in the late 1970s. These grapes are what eventually became known as Hogue Cellars, now one of the strongest wine brands in the state. Mike sold Hogue Cellars in 2001 but has continued to grow and supply grapes to the winery.

The Mercer family reputation is no less exceptional, with four generations of farming and grape growing in the Horse Heaven Hills. The family's vineyards, also planted in the late 1970s, gained a stellar reputation for what is now known as Champoux Vineyard.

Together, these two families are producing Mercer Estates wines. With the family reputations of these two catapulting it into the industry, Mercer will gain ground quickly. In two years, the families planted a 120-acre vineyard, Dead Canyon Vineyard, adjacent to Champoux; placed renowned winemaker David Forsyth, 23 years at Hogue Cellars, at the helm; and began construction on a modern winemaking facility and tasting room in Prosser's expanding wine district known as the Vintners Village.

The architecture of the new winery is said to be "very clean, modern and beautiful, with a bronze-colored exterior that reflects the stark beauty of the outlying Horse Heaven Hills." The "farm-classic tasting room with attached barrel room" will allow visitors to enjoy Mercer wines and tour the winemaking facility.

For more information on Mercer Estates and their wines, visit www.mercerwine.com.



Get a Taste of the Destination

Regional Bounty Abounds

It's the most wonderful time of the year - for produce, that is. Right now, it's asparagus season in Wine Country and soon there will be a delicious bounty of fruits and vegetables to choose from. You can visit your local grocer or Farmer's Market and look for Washington produce, or better yet, visit wine country and peruse the local produce stands for the season's best.

On the road to Yakima (Exit 101 off of I-90), you'll find the Thorpe Fruit Stand and Antique Mall, which carries local, seasonal bounty along with wonderful regional products like Chukar Cherries, Walla Walla Onion salad dressings, jams, jellies and preserves, Anna's honey and so much more. You can also shop their selection of antiques while you're there.

Regional Farmer's Markets are open from May through October. The Yakima Farmer's Market in downtown Yakima opens each Sunday beginning May 11. Here you can meet many of the local farmers and growers from surrounding areas like Mattawa, Sunnyside and Zillah. Moving on down through the region, Prosser's Farmer's Market is full of local produce on Saturdays. Besides offering a wide variety of fresh fruits and vegetables, you'll find plants, cut flowers, artisan breads, and gourmet cheeses, Espresso, cookies and pastries, woven baskets, and unique art and craft items. Walla Walla's Farmer's Market is open on Saturdays and Sundays, also promoting their local bounty, especially their pride and joy, Washington's state vegetable, the Walla Walla Sweet Onion.

Save the Date: June 20-21, 2008
Wine Country Celebration & Grand Gala

ESCAPE FOR A WEEKEND OF CULINARY BLISS
in Celebration of the Unique Terroir and Lifestyle of Washington Wine Country
Now in its sixth year, the exclusive Wine Country Celebration has become the signature event of Washington’s vineyard region, offering a rare opportunity for wine lovers to escape to the hidden charms of wine country’s finest estate wineries. This weekend of events throughout the region attracts business and community leaders from around the state to celebrate and support the continuing growth of Washington’s wine country.

FRIDAY, JUNE 20

SWAY TO THE SINATRA-SMOOTH SOUNDS OF GRAMMY AWARD WINNER STEVE TYRELL
The Seasons of Yakima Celebration Jazz Concert
With hits like “The Way You Look Tonight” and “A Kiss to Build a Dream On”, Steve Tyrell’s rich, sultry voice will take you back to the by-gone days of Ol’ Blue Eyes, when music was charming and sincere, open-hearted and compelling, “Nice ‘N’ Easy.” Tyrell will perform favorites from his previous six albums and from his brand new CD release, Back to Bacharach. Upgrade to a VIP ticket and join the exclusive wine reception with the band prior to the concert, plus front row seating for the show.
"He sings the great songs the way they should be sung." - Woody Allen
 
GATHER FOR AN INTIMATE EVENING IN THE VINEYARDS
Winemaker Dinners in the Vineyards throughout Washington Wine Country
Sit down for a behind-the-scenes candlelight dinner with the region’s premier winemakers – right at their very own estate vineyards. You’ll delight in a unique menu created by one of our state’s most renowned chefs and paired with the winemaker’s favorite, hand-picked wines. Dinners will be held from 7:00 to 10:00 pm at the following estate vineyards:

Sheridan Vineyard in Zillah
With winemakers from Sheridan Vineyard, Fidelitas and Stevens Winery, and Chefs Roy Breiman and Justin Sledge of Salish Lodge and Spa
Meet the avant-garde winemakers at the forefront of the Yakima and Columbia Valley wine revolution. Scott Greer of Sheridan Vineyards hosts Charlie Hoppes of Fidelitas and Tim Stevens of Stevens Winery. Combining today’s values of sustainability and respect for the land, this new generation of winemakers is producing sophisticated wines with distinctive flavor and quality indigenous to their vineyard lands. Pair these with the innovative culinary creations of Chefs Roy Breiman and Justin Sledge of Salish Lodge and Spa, and you’ll know you’ve entered into a new realm of culinary greatness.

Hedges Family Estate on Red Mountain
With winemakers from Hedges Family Estate, Col Solare Winery and Mark Ryan Winery, and Chef Philip Mihalski of Nells Restaurant
The queen of Bordeaux blends and the king of the “Super Tuscans” invite you to an evening of unparalleled excellence on Red Mountain. Primo: An exclusive tasting at Col Solare. Experience the craftsmanship of Marchese Piero Antinori, whose family has been crafting wines in Italy for more than 600 years. Entrée: Dinner at Hedges Family Estate Winery. Anne-Marie and Tom Hedges, Marcus Notaro of Col Solare, and Mark Ryan McNeilly of Mark Ryan Winery lead you on a wine tasting journey through a wealth of well-balanced red blends and crisp, fruit-forward whites. Co-starring is Chef Philip Mihalski of Seattle’s Nell’s Restaurant, with his refined, European-style cuisine. You’ll truly feel the “joie de vivre” as old and new worlds come together in this rare and memorable evening.

Olsen Estates in Prosser
With winemakers from Olsen Estates, Long Shadows Vintners and Mercer Estates, and Chef Ken Sharp of El Gaucho

Welcome to the gentleman’s club of Washington wine, a “who’s who” roster of the region coming together for a historic supper club-swank evening of inaugural wines and old favorites. Be among the first to taste some Olsen Estates’ new releases, relish in Long Shadows Vintners’ collection of ultra-premium wines, and experience history in the making with Mercer Estates, Mike Hogue’s latest venture, unveiled right at your table. Needless to say, this evening calls for steak. Enter Corporate Chef Ken Sharp, Founding Partner of the Northwest’s preeminent steakhouse, El Gaucho. Cigar, anyone?

Northstar Winery in Walla Walla
With winemakers from Northstar Winery, Pepper Bridge Winery and Spring Valley Vineyard, and Chef Mike Davis of 26brix

Think you’ve experienced Walla Walla wine? Here are three reasons to think again. One: Northstar Columbia Valley Merlot is among the world’s finest. Two: Pepper Bridge Winery was named one of the top nine estate wineries of the year. Three: Spring Valley wines are rated outstanding. With this threesome hosting your evening, you will taste a broad palette of flavors and mouth filling textures, adding up to the ultimate winemaker dinner. Bonus: Chef Mike Davis’s "neo-classic cuisine" capitalizes on Walla Walla's abundant local agriculture and the wines of this flourishing region. Case closed.    



SATURDAY, JUNE 21

EXPERIENCE A WINE COUNTRY TOUR-DE-FORCE
Grand Gala Benefit Dinner and Auction at the DeAtley Estate in Yakima

Join 200 guests for the premiere event of Washington Wine Country. You'll relish in a multi-course culinary showcase of exquisite French-inspired regional cuisine, prepared by Chef Jason Wilson of Crush, who was recently named one of Food & Wine Magazine’s top ten “Best New Chefs.” Paired with an elegant portfolio of smooth, complex, perfectly balanced Washington wines, this will be a meal to remember - from the first bite to the last sip. Join the spirited bidding for our limited, must-have luxury auction items. For your grand finale, dance under the stars to the live music of Type A, the Northwest’s hottest funk and soul band.

For tickets and information, visit www.winecountrywashington.org/celebration or call (206) 285-0514.

Founded in 2003, Washington Wine Country is a non-profit organization dedicated to promoting wine-related tourism and economic vitality by fostering collaborative regional partnerships throughout the celebrated wine growing region of Eastern Washington, where 99 percent of Washington State’s wine grapes are grown. The region includes the Yakima Valley, Columbia Valley, Walla Walla Valley, Red Mountain and the newer appellations of the Columbia Gorge, Horse Heaven Hills, Rattlesnake Hills and Wahluke Slope. For more information, visit www.winecountrywashington.org.