In the USA, Walla Walla Valley AVA is fast approaching premier status as a red wine producing region. The highest accolades are coming from Merlots and Syrahs, but the area produces well-made Bordeaux Blends too. From a critic’s perspective, this area is a serious alternative to the Napa Valley region… especially, if you prefer the Napa wines produced before the mid-to-late 90’s.
The over-arching theme in Walla Walla is the pursuit of Old World styles of Cabernet Sauvignon, Merlot and Syrah. If you enjoy the popular New World style of heavily-oaked, fruity Cabs coming from Napa (like Caymus and Silver Oak) very few of these Walla Walla wines will find their way into your cellar. Syrah aside, I have chosen three of the oldest producers in Walla Walla as effective examples of the diverse styles of Bordeaux Blends that represent this growing region: Walla Walla Vintners, Seven Hills Winery and L’Ecole #41. I visited all three last month and was fortunate enough to do a deep-dive with each.
Walla Walla Vintners
Walla Walla Vintners was the exception for the entire area. I met with Bill Von Metzger the winemaker and we discussed the winery founded in 1995 in-depth. Their growing area on the East side of the valley (closer to the mountains) contains the only sites I found that have managed to dry-farm in the region. They prepared their estate vineyards for irrigation, but have not needed the system. Although, if the drought continues, they expect that may change next year. These wines validated once again the impact of dry-farming. All the wines I tasted tended to be more concentrated and textured, perhaps squeezing more out of the terroir.
Bill is a locally educated and trained winemaker. In my experience, this can be an impediment to good winemaking. Exposure to a broad sampling of world winemaking styles tends to develop better winemakers. Although in this case, Bill transcends his background… I think, primarily due to his keen curiosity and desire to experiment. I thought Bill showed a deft hand at pursuing the Napa Valley style… at half the price. Of my twenty some-odd tastings in Walla Walla, this was the only winery embracing the challenge and successfully producing this style in their cooler climate.
If you enjoy Napa Cabs, try these wines. They may not quite reach the level of the premium Napa producers, but my goodness, not at $75+/btl either. The quality is good and the value is undeniable.
Seven Hills Winery
Seven Hills is THE Old World French Bordeaux style producer in Walla Walla and one of the first wineries founded in the area in 1988. I met with Erik McLaughlin, an executive and manager at the winery. Erik and I discussed the history of wine growing in the region, their growth and philosophy. Seven Hills produces wines that compare very favorably to Bordeaux labels. All their wines have a lighter, sometimes silky texture with a good acidic and tannic backbone. Refined, balanced and built for aging, but approachable enough when young to be an excellent companion to a steak dinner. The tasting room is at the winery in a very urban setting, but the atmosphere from the 100+ year old building enhances the tasting experience.
We talked briefly to Casey McLellan the winemaker and founder and I heard from both of them their total commitment to this style, even in the face of New World style California wines achieving their popularity over the last decade. A great story and I believe a good business decision. These wines are some of the best of what I call “restaurant style” wines, made to accompany food and at the right price to be fairly affordable after the three tier distribution system delivers it.
If you enjoy red wines originating in Bordeaux France, try these wines. Again, these do not quite reach the level of premium Bordeaux producers, but comparable quality is sold at half the price (or less) of their Old World competitors.
L’Ecole is the most notable example of a winery in the region that best walks the fence between the two styles. Founded in 1983 in an abandoned school house, they have grown substantially into a large commercial winery. I have been drinking their wines since the early 2000’s and do miss the hometown, small business atmosphere from those early days. Is it OK to be nostalgic for the old building facade, before the face lift? Then again, I also preferred the previous cute label too. Yes I understand the idea – “Time and Tide (progress) stops for no man”. I met with Ben Dimitri the tasting room manager and we talked about L’Ecole history and past vintages.
It was interesting to discuss the story of the 2004 vintage in Walla Walla. It was the coldest growing season in memory for the area and few local vineyards were able to produce ripe fruit at harvest. 10+ years ago, Washington State was still a fledgling wine region and the largest producer in the state (Chateau St. Michelle) offered the early Walla Walla producers the opportunity to source fruit from their warmer Columbia Valley vineyard locations. What a generous and smart move… Missing a vintage year back then would have seriously hurt the local industry and slowed the momentum being built with consumers. The topic arose, because I mentioned that my wife and I drank a 2004 Ferguson (lost in my cellar somehow) last year and it was good. The bottle handled the 10 years of age well, but was at the outside edge of its drinking window.
If you enjoy red wines originating in Bordeaux France, but would prefer an easier drinking more approachable style… L’Ecole is your ticket. Once again, think half the price.
Diversity and Value
If you notice, there are two common themes here: diversity and value. Try these Walla Walla wines. If you are more than an occasional, casual wine drinker in particular, seek them out. These can easily become your choice for the value section of your cellar.
This area has a long way to go as a wine destination, but it was significantly more welcoming than my last visit seven years ago. Any sous chefs reading this post looking to start a premium cuisine restaurant, please consider Walla Walla. A well-run, properly promoted gourmet restaurant will be successful here, without the competition you would find in other top wine regions. Currently, the food is only slightly better than average at the local restaurants, even at expensive establishments. With all the fresh fruit and veggies grown locally, this would be a perfect location for a farm-to-table concept. Producing world-class wines right in their backyard, Walla Walla has to be the next wine destination to hit the foodie scene. I look forward to my next visit and enjoying a much more vibrant restaurant scene.
Walla Walla Premium Bordeaux Style Producers
Leonetti Cellars and Woodward Canyon Winery are the two oldest wineries in the Walla Walla AVA. I have tasted their wines and they are excellent, but priced to match, or exceed their Bordeaux and Napa competitors. These wines are every bit as good, but I find it hard to see the value. Frankly, I would rather drink the established producers I know from Bordeaux and Napa, with much larger production and greater availability. This post was meant to highlight the value in Walla Walla. These producers do not fit into that category.