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During the winter frost and fog heading up 14,000 feet to Columbia Crest,they literally are on the verge of the river and at the Crest at top of a hill.It was worth the effort when you turn the corner and see this huge yellow vintage building and the property which is massive.with over 2 million cases of wine a year this is the largest production of wine. Further over 90% of the grapes come from the Columbia Valley area in this state.yes this Columbia Christian Chateau st. Michelle are mass production houses but they do have a reserve product line that can be obtained here through the wine

Nice small tasting room in shared retail space.We had already purchased the viognier at the core educational center.Classic Washington taste. Known for ? percent cab rose that was interesting.A Selina Mechelle (winemakers grandmother) fortified orange Muscat was fruity yet sweet with 18% alcohol. Lively and fun.Three flavors in sticking to the higher Washington acidity palate.

Amazing experience here because it was not just wine it was educational because we got to meet the winemaker, and our wine tasting person was an expert as well.This place was one of the most award-winning in the reds which causes to come here. Lovely facility with a restaurant so we got to have lunch too. Never had bacon and crusted dates infused with cheese and they were amazing.The theme was literature, with wine name such as chapters, protagonist, conflict.One of the things we learned us why 2015 was a great year and white merlot and cab taste different in Washington versus a thousand miles away in Napa.

Guided expertly by Kirk through the wines this was a artful experience at a glass and wine facility. They can ship to us through Tremonte in Ohio and we found a number of products that were lovely. They produce the number 1 Rose in the State, winning State best 12/13, including 6 times something called the "pink sweepstakes" which means winning best of class in every award category. It was a crisp and enjoyable sangiovese product. We particularly enjoyed a product that they called Cote du Rob, a twist on Cote du Rhone. The Granache and mourvedre produced a easy-drinking yummy taste and we bought a couple. Particularly beautiful was the Red

This was a winery experience we did not like.  The place was recommended by a number of people and so we stopped. Compared to the upscale facilities, this was a very rustic place. Unique in that they're very much into Pearl jam and heavy metal, and sleight-of-hand is a song. Records were everywhere and it was unique. Our server was upbeat but very distractible and kept disappearing.The taste were exactly what we've been experiencing already which were high acid and tannins, but light fruit. We left when they selected a record of heavy metal music, but really we were at pallet fatigue.

Up in the southern Valley of Walla Walla and a long drive to find a couple of wineries.  Extremely overcast foggy day with frost all over all growth so it shows us the cool times. They explained that there were many days of hundred degrees and then drop cold at night with frost. That's what we're seeing. The fog inversion apparently it's pretty common too. The wines are classic to Washington -- high acidity, red to black fruit which state bright. I attribute that to cool nights keeping down grape ripening into darker black fruit. They stay acidic but have high tannins and deep burgundy color. Everything at Northstar

Very interesting conditions. Driving out of Seattle through the national forest you see many gorges and miles and miles of trees. Suddenly we exit into barren dry foot hills. See the video and pictures of how dry the vineyards look. This accounts for the high acid not jammy-ripe fruit. It's also super chilly; temperatures of 25 degrees to 50s. The wines are hot with high alcohol but a lot of residual sugar and high acid.I'm impressed by how dry the conditions are with irrigation all over. These vineyards are on steep rocky sides of extremely dry barren foothills.Hopefully the pictures show what I see.[video data-wpid="26" src="/storage/3631-3031/DCIM/Camera/VID_20181118_101919183.mp4" class="failed size-full"].

Another purest location, small but very tasty and GM ear than the other products we've tasted. Most of the Washington Valley shows Merlow as a big cab but theirs was a jammy and easy drinking cab. It was their 'Anvil' reserve pland we liked it so much that we purchased it even at $60. They also do a reserve chard that takes the edge off the acidity, but stays citrusy, and it was lovely. Tom was also impressed by their Barbara. It had a lot of Bing flavors but Cherry wasn't one that stood out to me.

Spring Hill is interesting facility since they have nine hundred acres and a hundred of it is wines but the rest is wheat.  Great map featured showing the dry desert climate where they grow hay and in the middle is a green vineyard. This is their estate property.The entire winery does homage to ancestors with their names of the products and two of them have been on the 100 wines of the world list several times including Uriah and Frederick.once again we were surprised by how the Merlot taste like a big cab and the cab taste like soft Merlot.we're also surprised how campground takes a lead in

David helped us at our first tasting of the day by letting us in early, thank you David.Lovely property. Huge production facility. We followed in a tanker truck carrying juice from one of their properties.Iconic products in three tiers, one of them is called the icon which is their upper tier only available here and for the wine club. The second is what is normal reserves. Also only available here and for the wine club. Then they have the public products that are classics.We purchased the brute which is made out of 75% charged and 25% Pinot. We also purchased the reserve cab. Very approachable tannins and lovely