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Dear Friends,

We spent a cold and snowy winter snuggled cozily by the fire, cocoa in hand and our favorite book nestled in our lap. But now the morning air is not so chill and carries with it the sound of birds, singing their return. The cellar awakens; we finish our cocoa and put up our books, and turn our attention to the wines of spring.

Spring signals new growth and change, and our big change is Myles’s retirement and the arrival of Scott and Nici Haladay, our new co-owners. Gordy and Scott are working in concert to envision the next 20 years for Walla Walla Vintners.

As Myles moves into a new role, he says, “After over 35 years of making, serving and promoting wine, it’s time for me to focus on sharing it with friends, family and our customers. I’m thankful for what Walla Walla Vintners is today and I am looking forward to enjoying its next chapter.”

– Gordy, Scott, Myles, and the Walla Walla Vintners Family

Read more about our exciting new changes at the winery


15CabFranc_Fa-border2015 Columbia Valley Cabernet Franc

This is our 20th edition of Cabernet Franc. The previous vintages are cellaring beautifully, but we think this is one of the best we have ever crafted. Collectors will want to be sure to keep enough of these in their personal cellars to enjoy for years to come. This gracious Franc is jam-packed with flavors of fresh picked strawberries, blackberry & dark cherry, followed by a mid-palate of an exotic blend of roasted Roma tomatoes, eggplant and cassis, and a gripping finish of caramelized sugar.  The smooth finish has ample hang time in order to experience the gracefulness of this wine and the balanced acid and tannins will allow this wine to age.


15Sangio_Fa-border2015 Columbia Valley Sangiovese

This new world interpretation of Chianti is lush and rich. It is perfect for pasta or by itself. It is very drinkable and you will need to keep your cellar stocked for friends who drop in unannounced. The 2015 vintage features wild berries and dried fig aromas with hints of mushrooms and a subtle spice.  It opens to flavors of tart cherry and red currant, and finishes with hints of raspberry and cedar. A balanced but racy acidity and fine-grained tannins make this a perfect food wine.


14SagemoorVCuvee-Front-copy2014 Sagemoor Vineyard Cuvee, Columbia Valley

This Merlot (38%) based blend shows a softer side of Sagemoor’s fabled Bacchus Vineyard, originally planted in 1972.  This Cuvee opens with elegant red fruit, strawberry and currant, framed with hints of violet.  The Cabernet Sauvignon (38%) provides backbone and structure, with fine grained tannins and notes of rosemary and thyme.  A little bit of Cabernet Franc (24%) spices up the blend with black pepper, black tea, leather and an earthy minerality.


11CabSauv Front copy2011 Walla Walla Valley Cabernet Sauvignon

We found this classic in a dark corner of the library, dusted it off and watched it shine.  From one of the coldest growing seasons and most age-worthy vintages in the history of the Walla Walla Valley, the 2011 Cabernet Sauvignon shows great fruit, raspberry and cherry, with hints of fig, olive and currant lingering just under the surface.  As it opens, aromas of leather, juniper and spice waft out of the glass, giving way to espresso, cocoa powder and cedar through the lengthy finish.