Robert Mondavi Winery to Hold Mountain Wine Tour at Whistler Blackcomb March 11 to Celebrate 50 Years For Both

Whistler Blackcomb and Robert Mondavi Winery are celebrating their joint 50^th anniversaries with a mountain top wine tour and food pairing event on March 11. The Robert Mondavi Mountain Wine Tour is the first time Whistler Blackcomb has held an event of this kind.

Walla Walla Valley winemakers report excellent grape quality in early 2015 harvest

Walla Walla Valley winemakers are calling the 2015 wine grape harvest the earliest on record. According to a post-harvest survey sent to Walla Walla Valley Wine Alliance member wineries, the earliest first day of harvest was August 14 and the latest last day of harvest was October 30. Few wineries said they processed grapes past October 20.

EX-FOOTBALL QUARTERBACKS DAMON HUARD AND DREW BLEDSOE GO HEAD TO HEAD WITH THEIR WINES AT THE APPLE CUP WINE DINNER

Celebrate the Husky/Cougar rivalry on Friday, November 27^th at Daniel’s Broiler-Bellevue with exclusive wines from former Husky quarterback Damon Huard and former Cougar quarterback Drew Bledsoe. Loyalties will be tested as Huard’s Passing Time and Bledsoe’s Doubleback compete to win over your palate. The evening will be hosted by Damon Huard and feature a gourmet dinner and special appearance from Jack Thompson.

$6 MILLION GRANT TO TRANSFORM VINEYARD MANAGEMENT

The National Grape & Wine Initiative today announced award of $6 million in federal funding for research to develop and apply technology that will transform the way grapes are grown in the U.S.

The five-year project will be led by Dr. Terry Bates of Cornell University and Dr. Stephen Nuske of Carnegie Mellon University and focus on technology

CATCH THE CRUSH IN YAKIMA VALLEY OCT. 10, 11

State's first wine growing region celebrates harvest

 Harvest is underway in the Yakima Valley, and with it is the anticipation of the next vintage.  Experience harvest with the experts during the Annual Catch the Crush weekend, October 10, 11.  Nearly 40 wineries invite guests to tour vineyards, enjoy harvest and crush activities, stomp in barrels, and wine and dine all weekend long. Wine Yakima Valley offers the most

7th Annual Taste of Main on August 22nd to Benefit The Detlef Schrempf Foundation

7th Annual Taste of Main to Benefit The Detlef Schrempf Foundation

The 7th Annual Taste of Main, a one-day event on Bellevue’s celebrated historic Main Street, is slated for Saturday, August 22nd, from 12:00-5:00. This annual fundraising event has a strong reputation of bringing together the Eastside community and Old Bellevue, benefiting the Detlef Schrempf Foundation and Boys & Girls Clubs of Bellevue.

The 7th Annual Taste of Main event offers patrons a fixed price Passport, allowing them to “tasting their way down Main Street” featuring specially selected Northwest wineries, distilleries, gourmet food, snacks and desserts from the city’s most acclaimed restaurants. Also featured are free giveaways, live entertainment, wine sales, and a silent auction, featuring Main Street Retailers products and services.

The 7th Annual Taste of Main is open to the public, and children are free (with special kid-friendly bites!).  The Taste of Main has been a favorite event of locals since it's first year and has started to attract a lot of wine lovers and foodies from all over the Puget Sound area.  This is an event you won't want to miss!

100% of the proceeds benefit the Detlef Schrempf Foundation. The Foundation is a support organization founded by former UW Huskies and Seattle Super Sonics star, Detlef Schrempf that has raised over $15-million for Northwest children’s charities. This event’s proceeds will benefit Boys & Girls Clubs of Bellevue, through the Detlef Schrempf Foundation.

Learn more about the event and purchase your passport at 7th Annual Taste of Main. Learn more about the benefitting charities at www.detlef.com and www.bgcbellevue.org .

The Passport includes food offerings from some of Main Street’s finest restaurants, including:

520 Bar & Grill
99 Park
Bake’s Place Bellevue
Bis on Main
Cantinetta
Fran’s Chocolates
Gilberts on Main
Ginza Japanese Restaurant
Hedge & Vine
La Cocina Del Puerco
Local Burger
Mercato Stellina
Monsoon East
Pagliacci Pizza
Vavako Fine Chocolates
Whole Foods

Bellevue Happy Hours: 13 Coins

13 Coins in Bellevue Happy Hour

900 Bellevue Way NE, Suite 100
(adjacent to the Hyatt Regency)
Phone: (425) 455-1313

Happy Hours:

MON-SAT: 4PM TO 6PM AND 10PM TO LAST CALL SUNDAYS: 4PM TO LAST CALL Excluding Holidays

WELL DRINKS 4.00
1.00 OFF DRAFT AND BOTTLED BEERS
SELECT WINES 5.50 (ask your server for today’s selection)
CLASSIC SHRIMP COCKTAIL 6.99
DEVILED EGGS 3.99 A delicious classic with a hint of Dijon.
CRISPY CALAMARI 6.99 Served with lemon aioli.
BBQ PORK 6.99 Served with traditional accompaniments.
BAKED BRIE 5.99 Domestic Brie baked in puff pastry. Served with marionberry preserves, Carr’s table crackers and sourdough slices.
FRIED ZUCCHINI 3.99 Hand breaded zucchini served with chipotle ranch dipping sauce.

BBJ would love to write reviews on 13 Coin's Happy Hours, as well as dining in Bellevue during the wee hours.  Hope they contact us soon.

Northwest Wine & Cheese Tour - Awaken Your Palette to the Flavors of Spring on the Olympic Peninsula

Spring on the Olympic Peninsula is time for discovering creative pairings of new wine and cider releases with locally crafted artisan cheeses during the region’s annual Northwest Wine & Cheese Tour. This year, hard cider enthusiasts can enjoy the tour debut of Port Townsend’s Alpenfire Cider, the third cidery to participate on the tour. Alpenfire produces a variety of organic ciders and vinegars made from estate-grown French and English cider variety apples. A total of ten wineries and cideries located in the Peninsula towns of Chimacum, Port Townsend, Sequim and Port Angeles, and on Marrowstone Island will welcome tour-goers on Saturday, May 2 and Sunday, May 3 from 11 am – 5 pm.

Advance tickets for the self-guided tour are available online for $25.00, or $30.00 at the door of participating wineries. Tour tickets include wine and cheese tasting at all ten wineries and cideries plus a commemorative wine glass. Independently, each venue charges a $5.00 tasting fee. Visit www.olympicpeninsulawineries.org/nwwinecheese.php.

TOUR HIGHLIGHTS:

•          Finnriver Farm & Cidery, Chimacum, is celebrating the sweetness of Spring with the release of its Honey Meadow botanical cider and honey-fermented Cyser.  Enjoy these sips of the season with beautiful bites of chèvre from local goat dairy, Mystery Bay Farm. Visitors will also enjoy Pane D'Amore cheese sticks hot out of the oven!

•          Marrowstone Vineyards, located in the town of Nordland on Marrowstone Island, is teaming up with Mt. Townsend Creamery to offer pairings of three new wine releases with delicious, locally made cheeses. Wine releases include the 2014 Wedding Day Chardonnay, 2014 Riesling Come Home,2014 Gewurztraminer and the 2013 Black Cat Pinot Noir.

•          In Port Townsend, Lullaby Winery will feature a curated selection of cheeses from France and the Pacific Northwest for pairing with its wines. The patio will be open and visitors will be able to purchase wines by the glass.

•          At FairWinds Winery, also in Port Townsend, sample current wine releases paired with a selection of cheeses by award-winning Mt. Townsend Creamery.

•          Alpenfire Cider, Port Townsend, will pair three hard ciders with Chimacum Valley Dairy’s West Valley Wheel Cheese and nut-based pastries from Port Townsend’s Pastry Design by Anca. Ciders include Spark! Semi-Sweet, Calypso Blackberry Rum Cider, and Smoke Barrel Aged Cider.

•          Another Port Townsend cidery, Eaglemount Wine & Cider, will pair its wines and ciders with cheeses from Whiskey Hill Goat Dairy and Crimson Cove Smoked Specialty, a smoke house located in Poulsbo specializing in smoked cheeses. New releases include Cabernet Sauvignon, Cabernet Franc, Rhubarb Cider and Raspberry Ginger Cider.

•          In Sequim, Wind Rose Cellars will pair its award-winning wines with the award-winning cheeses of Chehalis’ Black Sheep Creamery. A new vintage of Bell Bottom White, a delicious off dry Muscato, will be released for the tour. On Saturday at 7 p.m., the winery will host jazz singer Jenny Davis and award-winning pianist Eric Verlinde.

•          Olympic Cellars, Port Angeles, is celebrating with a Cinco de Mayo theme! Golden Glenn Creamery of Bow, Wash. is back this year with favorite cheeses for pairing with Madeleine Angevine 2014, Chardonnay 2014, Unoaked , and Dungeness Red – Lemberger 2013, an “Old World” grape with origins in Austria and Germany, this is Olympic Cellar’s heritage wine. Local jazz musician Al Harris will perform from Noon – 2 p.m. on Saturday.

•          Also in Port Angeles, Camaraderie Cellars will host Willapa Hills Creamery - delicious cheeses made from sheep and cow’s milk. New wine releases include the 2012 Malbec and 2012 Madrona. Visitors can also savor tasty bites of Northwest mac and cheese with smoked salmon from Michael’s Seafood and Steakhouse.

•          Harbinger Winery, Port Angeles, will pair some of its award-winning wines and new releases with the raw, organic cheeses of Cascadia Creamery. Try cheese samples with alluring names such as Sleeping Beauty, Glacier Blue, and Cloud Cap. Harbinger will also pour its wine made from locally grown grapes, Sieg-MA.

Take a spring drive to the scenic Olympic Peninsula and enjoy a tour that’s too good to miss.

More information at www.olympicpeninsulawineries.org/nwwinecheese.php

ABOUT THE OLYMPIC PENINSULA WINERIES
The Olympic Peninsula Wineries are a group of hands-on owners/winemakers committed to handcrafting excellent, award-winning Washington wines. Each winery offers visitors friendly hospitality and a unique, memorable experience. Owners/winemakers are often available to personally pour for the visitors in their tasting rooms and to answer questions. Many of our members utilize grapes from eastern Washington's great vineyards while others harvest their own fruit grown on this side of the mountains. In either case, these Washington wines are made using classic methods that produce the perfect complement to a meal -- be it a picnic on the winery grounds or the most elegant of candlelight dinners.

New World Chenin Blanc Leads Division Winemaking Company Spring Releases

Always trailblazers in producing lesser-known wine varietals, Division Winemaking Company’s (DWC) spring releases are Pacific Northwest variations of popular Loire Valley and Beaujolais wines. Leading the pack is the second vintage of the highly popular 2014 Division-Villages “L’Isle Verte” Chenin Blanc. Through the release of this less popular varietal and one of the few made in North America, DWC is determined to spread the word about the wine’s amazing range and that it can be paired with anything. Their goal is to make it a household name, served at the daily dinner table and top of mind when ordering wine at a restaurant. To achieve this noble goal the winery is launching the first ever #DrinkChenin campaign in the U.S. with #DrinkChenin events in New York City, Atlanta and Washington D.C. in May and naming June 12, 2015 Drink Chenin Day with events coast to coast. They invite others around the country to join in and document their celebration all summer long with the hashtag #DrinkChenin.

Division Winemaking Company owners Kate and Tom Monroe arrived in Oregon in early 2010 with youthful energy and armed with a wealth of experience and knowledge that they learned from making Gamay, Pinot Noir, Chardonnay and other varietals in France. Not being taught the more traditional New World winemaking methodologies most commonly seen on the West Coast, provided the opportunity to start their winery uninfluenced by the New World norms. Therefore, they are able to demonstrate where their influences came from and whom they learned from, through their wines. In 2012 the duo opened SE Wine Collective in response to their personal interest in creating a unique multi-faceted urban winery, coupled with increasing public interest in the urban wine movement and moved their winery into the space. Through the Collective the Monroes have helped shepherd the upstart of multiple artisanal wineries that together have produced about 20 varietals.

While working in France, Kate and Tom were briefly exposed to Chenin Blanc and fell in love with its versatility and adaptability and were intrigued to try and taste Northwest versions of the varietal when they arrived in Oregon. They quickly discovered there wasn’t much to try. They did find a few remaining small vineyard sites in the Yakima Valley that were planted in the 1970s, including Willard Farms Vineyard, when Chenin was being “tried out” in the region. Nearly 40 years later, the Monroes decided to take a shot on the grape at Willard Farm Vineyard with the 2013 vintage, determined to see if Chenin had a future in the Pacific Northwest and released the 2013 Division-Villages “l’Isle Verte” Chenin Blanc. Their hunch proved correct, and pleased with the resulting wine, they swiftly added Chenin Blanc to their annual spring lineup.

As ambassadors for the new generation of Portland produced wines, Division Winemaking Company’s entire line of spring releases serves as a guide to the hottest upcoming wine varietals.

2015 Spring Wine Release Offering

Those who grow, make and consume Oregon wines will fondly remember the 2014 vintage.  Superb yields, dry picking conditions and delicious and ripe high quality fruit is the main theme of the year, producing amazing results. In anticipation of the spring release, Division Winemaking Company is offering a pre-release mail order opportunity for all the new wines.  For those not in the Portland area, they are continuing the very popular and well priced regionally based single shipping rate per box (up to 12) of wine.

2014 Division-Villages Wines

After selling out of the 2013 line, Division Winemaking Company is very excited about the second iteration of its Villages line. The wines are inspired by the affordable, mainstay dinner table wines found throughout France and offer a sense of place, each wine focusing on a specific area or village from winemakers Kate and Thomas Monroe’s time in France. The high quality, artisanal wines are produced at SE Wine Collective and are delicious, approachable and affordable.

2014 Division-Villages “L’Isle Verte” Chenin Blanc

Willard Vineyard, Yakima Valley AVA

The Yakima Valley is no stranger to warmth and fortunately for us, our old vine Chenin Blanc vines at Willard Farms have over 35 years of root development at the highest elevation portions of the region to help insulate the vines from year to year climate variation. We love this particular site, originally planted in the late 70s, as it’s quite unique being one of the last old vine Chenin Blanc sites. Therefore, like in the some of the best domaines of the Loire Valley, we completed two pass pickings to pick both vibrant and lively early acid driven grapes and more fruit concentrated and complex flavored later picked grapes. The first pass was completed on September 22nd, with fruit quality that was very healthy and with some variability in ripeness. The second picking, completed on October 5th, showed fruit quality that was very healthy and quite ripe with some rows with early Noble Rot (we separated that component for a separate ferment). We created a pied de cuve (early native ferment) with a small amount of grapes to build a strong yeast population from the native flora, which was inoculated after settling into one puncheon, 4 neutral white Burgundy barrels and 2 stainless barrels. The barrel ferment took off quickly and we moved the barrels into a cool area where the ferment lasted until mid to late January, depending on the barrel. We stopped 2 barrels from fully finishing the primary ferment to provide natural balance with the wine’s natural vibrant acidity.

The result of our second Chenin Blanc was a nicely balanced and incredibly dense fruit core wine with more mid palate wine than we typically taste in whites. We are reminded of Vouvray wines from warmer years with aromatics that range from Granny smith nose, Crème caramel and ripe stone fruit. The palate is bright and mineral rich with slate, white plum flower and apple. The wine is full to medium bodied and very vibrant (especially for the vintage), complex and somewhat fruit loaded. This is a wine is drinking very well at the moment in it’s early youth, but because of its fairly robust acidity, will likely cellar for several years. Alc 13.4%, R/S - 5 g/l, 170 cases produced

2014 Division-Villages “Auvergne” Rosé of Gamay Noir

Willard Vineyard, Yakima Valley AVA

The Yakima Valley is no stranger to warmth and fortunately for us, our Gamay Noir vines at Willard Farms lay at highest elevation portions of the region to help insulate the vines from some of the most intense heat, as well as having a due east exposition avoiding the most intense sun of the day. We love this particular site because it’s so unique to find Gamay in a region better known for Cabernet Sauvignon and Syrah than the famous Beaujolais varietal. It is farmed by an excellent multigenerational farming family with a deep understanding of the soils and region. The vines are planted on soils formed from volcanic miocene uplift against basalt bedrock with the primary top soil being made up of quartz and lime- silica, overlaid with the mixed sedimentary runoff of Missoula floods that is typical of the area. We believe the best wines will be made by picking before overly ripe characteristics dominate the wine and balance and finesse suffer. Therefore, especially with rosé, which we seek more white wine-like vibrancy than red wine-like richness or intensity, we pick this site relatively early with more acid driven grapes and more red fruit. The harvest was completed on September 22nd, with fruit quality that was very healthy and was perfectly ripe for making rosé. We allowed the whole cluster grapes to stay on the skins for several hours in the press to pick up some color. For the fermentation, we created a pied de cuve (early native ferment) with a small amount of Gamay grapes to build a strong yeast population from the native flora, which was added after settling into one stainless 1000L temperature controlled tank and one stainless barrel. The stainless tank began fermenting very quickly and we kept it on the cooling jacked at 17 C with the ferment lasting until mid-December. Our stainless barrel fermented considerably slower in the cool barrel room and finished in mid-January. We allowed the tank to semi finish the malolactic fermentation, but wanted to retain some of the malic notes, so used the cooling jacket to halt the M/L about halfway through. The result of our 2014 ”Auvegne” Rosé of Gamay Noir was a vibrant and crisp rosé wine with mineral intensity and is more akin to white wine fruit components than a red varietal. We are reminded of Beaujolais rosés with aromatics that range from mixed honeydew and cantaloupe melons to peach hard candy and light early strawberry. The palate is bright and mineral rich with a kind of deliciously salty fruit salad that is really tasty. The wine is light bodied and very vibrant (especially for the vintage), and has a beautiful pink salmon color. Our rosé is drinking very well at the moment in its early youth, but will likely continue to evolve over the coming months and hopefully even years. Alc 12.5%, 105 cases produced.

2014 Division-Villages “Methode Carbonique” Pinot Noir

Methven Family Vineyards, Willamette Valley AVA

The Willamette Valley is typically one of the coolest and wettest major wine growing regions in the U.S, which clearly favors the delicate, but seemingly boundless potential of the Pinot Noir grape that seems to show its best on the fringes of suitable farming. 2014 was not a cool and wet year, but was one of those rare vintages where we experienced enough warmth throughout the season, as well as harvest time dry weather to bring in really amazing grapes at the optimal moment! Methven Family Vineyards is set in the Amity portion of the Eola-Amity Hills AVA and has really developed into a great site for Pinot Noir, Gamay Noir and Chardonnay, all of which we are proud to have worked with since we started Division. The vines are planted on soils formed from volcanic remnants, locally called Nekia soil, and marine sedimentary overlay against basalt bedrock. The east/southeast facing site tends to be a warm site that we pick relatively early for Pinot Noir. In a warm year like 2014, we worked hard to contain vigor and slow down maturity to develop complex phenolic maturity without taking on too much sugar and a corresponding decrease in natural acidity. We fell hard for carbonic maceration fermentation technique while learning about and making wine in the Beaujolais region and began experimenting with the technique with Pinot Noir from Methven Family Vineyards in 2012. Carbonic Maceration involves fermenting the wines fully on the stems in a closed vessel that is initially inundated with carbon dioxide that macerates the grape skins mostly enzymatically versus the traditional method involving pulverization and recirculation. The carbonic method favors lighter and fruiter wines with vibrant acidity, therefore we picked the Pinot Noir block quite early in 2014, in fact the earliest we’ve ever picked Pinot, September 18th. For the carbonic fermentation, we created a pied de cuve (early native ferment) with a small amount of Methven grapes to build a strong yeast population from the native flora, which was added after a few days of carbon dioxide enrichment to one of our concrete closed top vats. As is usual with our carbonic fermentations in concrete, the temperature is slow to rise and takes a bit of time to warm up. Ultimately the ferment lasted about 25 days and the wines were pressed off in mid-October and then returned to the concrete vat for aging. The result of our “Methode Carbonique” Pinot Noir was a deliciously fruity and vibrant wine with mineral intensity that mellows and refines the intense red fruit tones. We are reminded of good Beaujolais Villages wines, showing black cherry, strawberries and sarsaparilla on the nose. The palate is balanced and mineral rich with calcium zestyness from the concrete aging against a fruit smorgasbord of spiced and crushed cherries, Marionberries and strawberries. The wine is medium bodied and very smooth (especially for the vintage), and has a beautiful garnet color. This wine is drinking very well at the moment in its early youth, but will likely continue to evolve over the coming months and hopefully even years. Alc 12.6%, 190 cases produced

2014 Division-Villages “Beton” Cabernet Franc/Gamay/Pinot Noir Blend

Quady North Vineyard, Methven Family Vineyard, Red Hills Vineyard, Oregon AVA

From the central Umpqua south to the California border, the vintage was quite warm and with little drama besides some wildfires over the summer. This was our second year working with Quady North Vineyard in the Applegate Valley AVA in southern Oregon for the main component of Loire clones of Cabernet Franc (65% of the blend). Herb Quady has become one, if not, the best growers in the region who is doing everything right with fantastic granite based terroir. The Quady site sits in the hills above the Applegate River and while much warmer than the Willamette Valley, the Applegate is usually cooler and wetter than the Rogue Valley AVA to the east. Methven Family Vineyards provides the Gamay for the blend (35%). The vines are planted on soils formed from volcanic remnants, locally called Nekia soil, and marine sedimentary overlay against basalt bedrock, In a warm year like 2014, we worked hard with all three vineyards to contain vigor and slow down maturity to develop complex phenolic maturity without taking on too much sugar and a corresponding decrease in natural acidity. We love the red blend wine of the Loire and used them as inspiration for the “Beton” blend. We independently ferment each of the three, including one (Gamay) carbonically and two traditionally (Cabernet Franc and Pinot Noir) to create a balance between the fruity carbonic wine with nuanced and finessed traditional wine. For all the lots, we utilized spontaneous fermention to harness as much of the native yeast flora from each site to express the place each of these wines came from. Each of the ferments were fairly lengthy with the exception of the Pinot Noir and lasted about 35 days on the skins, with the wines being pressed off in late-October. Per the name of this Loire style red, all of the parts were blended post pressing and aged in concrete (AKA Beton). We are beyond pleased with the result from our third iteration of the “Beton” blend. The Cabernet Franc again stands out and is somewhat richer than last year’s wine, but still very finessed at 12.6% alc. We are reminded of the more Saumur styled Loire red wines with the distinct Cabernet Franc traits and a splash of carbonic Gamay fruitiness. The wine is showing anise, pyrazine smokiness, black plum and distinct fresh black and red currants. The palate is dark mineral rich, like slate, and intense in currants and plums. The wine is medium bodied and very smooth (especially for the vintage), and has a deep color. This wine is drinking very well at the moment in its early youth, but undoubtedly will continue to evolve over the coming months and years to come. Alc 12.6%, 300 cases produced

2014 Division-Villages “Les Petits Fers” Gamay Noir

Methven Family Vineyards and Rebecca’s Vineyard, Oregon AVA

The Willamette Valley is known as typically one of the coolest and wettest major wine growing regions in the U.S, what is less known is that 100 miles to the south in the northern coastal slopes south of Eugene, there is another great cool climate growing area named after the areas primary river, the Umpqua AVA. The Gamay grape, which hails from the Beaujolais region and has also flourished in the Loire Valley, but is just beginning to grow in popularity in the U.S. Rebecca’s Vineyard, in the northern Umpqua AVA, was planted with Gamay in the late 1980s and has been a quiet beacon of the grapes capabilities outside of the Willamette Valley. In a warm year like 2014, we worked hard with Rebecca’s Vineyard and Methven Family Vineyards to contain vigor and slow down maturity to develop complex phenolic maturity without taking on too much sugar and a corresponding decrease in natural acidity. For the “Les Petits Fers” Gamay Noir, we ferment one the lots carbonically and one traditionally to create a balance between the fruity carbonic wine with nuanced and vibrant traditional wine. For both lots, we spontaneous fermented, which began a few days after the carbon dioxide enrichment for the Methven grapes and after three days of cold soaking for the Rebecca’s grapes. The ferments were both fairly lengthy and lasted about 35 days on the skins, with the wines being pressed off in late-October for ageing in both a stainless steel and three neutral French oak barrels. The result of our “Les Petits Fers” Gamay Noir was a deliciously fruity, somewhat richer and spicy wine with classic Gamay characteristics. We are reminded of the more spicy Loire Valley Gamay wines that is showing raspberries, black pepper, a hint of licorice and rose petals on nose. The palate is mineral rich, and intense in raspberries with some spicy and funk notes. The wine is medium bodied and very smooth (especially for the vintage), and has a deep color for Gamay. This wine is drinking very well at the moment in its early youth, but will likely continue to evolve over the coming months and hopefully even years. Alc 13.0%, 170 cases produced

2014 Division Wines

Produced at SE Wine Collective, Division Wines are high quality artisanal wines, made with grapes specifically sourced for each wine.

2014 Division Rosé of Pinot Noir

Methven Family Vineyard, Johan Vineyards, Vista Hills Vineyard, Willamette Valley AVA

The Willamette Valley in 2014 was not cool and wet and therefore yielded one of those rare vintages where we experienced enough warmth throughout the season, as well as harvest time dry weather to bring in really amazing grapes at the optimal moment! Methven Family Vineyards provides a significant portion of the 2014 rosé blend. Not too far away, the biodynamically farmed Johan Vineyards, just outside of the Eola-Amity Hills, features similar soil and terrior attributes to Methven, but is a bit cooler and wetter. The Vista Hills Vineyard is a fairly high elevation site in the Dundee Hills on shallow red Jory soils. We believe the best wines are made by picking before overly ripe characteristics dominate the wine and balance and finesse suffer. Therefore, especially with rosé, which we seek more white wine-like vibrancy than red wine-like richness or intensity, we picked each of the two specifically farmed for rosé sites earlier and left the cropping to higher yield specifically for these characteristics. All three harvests were completed by October 2nd, with fruit quality that was very healthy and perfectly ripe for making rosé. For the Johan and Methven portions, nearly 80% of the wine, the grapes were kept as whole cluster grapes on the skins for several hours in the press before pressing. The Vista Hills Pinot Noir was foot pressed per our annual tradition. For the fermentation, we created a pied de cuve (early native ferment) with a small amount of the Methven grapes to build a strong yeast population from the native flora, which was added after settling into one stainless 1000L temperature controlled tank and one stainless barrel. The stainless tank began fermenting very quickly and we kept it on the cooling jacked at 17 C with the ferment lasting until mid December. Our stainless barrel fermented considerably slower in the cool barrel room and finished in mid-January. We allowed the tank to semi finish the malolactic fermentation, but wanted to retain some of the malic notes, so used the cooling jacket to halt the M/L about halfway through. We are very pleased with the result from our fifth rosé of Pinot Noir. We are again reminded of the more Sancerre style Loire rosé wines with the distinct mineral and briny profile. The wine is showing floral and spice nose with savory and wild strawberry aspects. The palate mineral rich, like wet rock, and intense in strawberry and Rainier cherry. The wine is light and crisp and has an intense wild pink salmon color. Out of the gates it is drinking very well, but will likely evolve coming months and gain in complexity. Alc 13.1%, 190 cases

2013 Division Pinot Noir "Trois"

Red Hills Vineyard, Red Hills—Douglas County AVA

From the Willamette Valley south to the Umpqua Valley, 2013 might well be remembered as the tale of two vintages. That is, wines from the 2013 vintage that were made before the massive wind and rainstorm that arrived on September 23rd and the wines made from the second 2013 vintage, after the storm. Perhaps the wine labels should have an asterisk on them denoting which 2013 vintage said bottle came from because, it is quite likely the wines produced will be quite different depending on which 2013 vintage and even which AVA the wine came from. We did not make a “Trois” designated wine in 2012, not because we didn’t want to, but because our lower than anticipated yields prevented us from having enough wine to justify a single barrel bottling. Well, despite the variable conditions in 2013, we’re back with a truly distinct single barrel of Pinot Noir. This very special vineyard, which isn’t in the Willamette Valley, but in its very own single vineyard AVA (the only U.S. monopole AVA) rests high in the hills of the Northern Umpqua at a region high 1,200 ft elevation. First planted to about 20 acres in1983 and then purchased by Wayne Hitchings and grown to over 200 planted acres, the Red Hills Vineyard features red Jory clay unlike anything else in Oregon. Planted on somewhat of a plateau, the vineyard’s earth is so bright red and thick, it literally sticks to everything it touches. Well drained and deep, there’s no other larger vineyard that we’ve seen with so much uniformity across the entire site. Due to both southern latitude and high elevation, the vineyard experiences both high daytime and very low evening temps. The high diurnal difference in temperature results in grapes with both significant sugar ripeness and austere acid retention, which can only happen with these extremes. Our block is planted to Pommard clone and so called Mirassou Clone Pinot Noir (we don’t really know what this is) and is dry farmed. The wines themselves are nothing short of completely unique, interesting and worth showcasing. The 2013 Trois was fair bit more complete ripe, meaning phenolically and sugar/acid than any of our Willamette sites. We created a pied de cuve (early native ferment) with a small amount of grapes to build a strong yeast population from the native flora, which was inoculated after three days of cold soaking the fully destemmed fruit. The ferment lagged a bit longer than we thought it would, but then heated up fairly quickly and was completed in about 15 days. Not knowing what to expect from this site, we pressed lightly to avoid any harsh tannins. We aged the lot in three neutral French Oak barrels and after 10 months of time in the barrels, were convinced that a single member of the group stood up above the rest and earned its spot as the 2013 Trois. The result is perhaps our most unique Pinot Noir wine to date with an incredibly dense fruit core that almost reminds us of Cru Beaujolais from Morgon. The initial aromatics are bright and mineral noted, with dense ripe strawberry. The palate has a textural density, medium bodied and very vibrant (especially for the vintage), complex and somewhat fruit loaded. This wine is drinking very well at the moment, but because of its fairly robust acidity, will likely cellar for several years.

About Division Winemaking Company:

“Pair with good times, good food and good people” is the philosophy of the Division Winemaking Company, founded in 2010 by Kate and Thomas Monroe. Inspired by the wineries of Loire, Burgundy and the Northern Rhone, they create sustainably farmed Pinot Noir, Gamay Noir, Chardonnay and Rosé. Both Tom and Kate have been passionate about wine for most of their lives, for Tom it was when he started an entry level sommelier course in college, for Kate is was spending time at her family home in the Loire Valley, France. Once the pair decided to trade cubicles for winery cellars, Kate’s family home in France proved to be a perfect place for their immersion into viticulture and enology.

Starting with no grape farming or production experience, they crafted Pinot Noir, Gamay and Chardonnay for regional greats, Domaine Sauvat, during the 2009 season and harvest. With a lot of help from Kate’s fluency in French, they both completed an intensive 8-month private viticulture and enology program with both classroom and field study in the vineyards and wineries of Burgundy, Beaujolais and the Northern Rhone. In the fall of 2012 Tom and Kate Monroe opened SE Wine Collective and moved Division Winemaking Company’s wine production into the urban winery. In 2014, Kate and Tom decided to launch the affordable, accessible Division-Villages label, a series of five new wines inspired by the everyday Villages (vil-lahj) wines found throughout France.

Recently the winery has been named an Oregon Winery to Watch by Wine Press Northwest and Kate and Tom were mentioned as winemakers to watch in the San Francisco Chronicle article, All you wanted to know about this year’s Winemakers to Watch. Division Winemaking Company wines have been featured in a number of articles including the Division 2012 Willamette Valley Gamay Noir as the number one pick by Eric Asimov in the New York Times article Wines for Thanksgiving the Refresh the Palate and the 2013 Division-Villages “Les Petits Fers” Gamay Noir in the San Francisco Chronicle article 2014 Top 100 Wines: Zinfandel and Other Reds. The 2011 Gamay Noir was also the only wine from the United States to win a gold medal at the 2014 International Competition of Gamay in France. Find more information at www.divisionwinemakingcompany.com, Facebook Division Winemaking Company, Twitter @divisionwineco or by calling 503-208-2061.

About SE Wine Collective

Kate and Thomas Monroe, of Division Winemaking Company, founded the Southeast Wine Collective in 2012 in response to their personal interest in creating a unique multi-faceted urban winery, coupled with increasing public interest in the urban wine movement. The urban winery and wine bar brings together like-minded wineries who are sustainably growing their businesses and offers a venue for commercial custom crush wine production, tastings and events in an area of SE Portland that already hosts a thriving restaurant and nightlife scene. Currently the collective is made up of ten wineries: Division Winemaking Company, Fullerton Wines, Helioterra Wines, Jackalope Wine Cellars, James Rahn Wine Co, Jasper Sisco, Ore Winery, Vincent Wine Company, Willful Wines and 5Q, while continuing to work as an incubator for future wine brands and budding industry ideas. Currently 20 varietals are produced at the Collective ranging from Pinot Noir, Chardonnay and Pinot Blanc to lesser-known varietals such as Gamay Noir, Mourvedre, Chenin Blanc, Muscat, and Arneis. The wine bar features pours and flights from all 10 Collective members and their inspirational wines along with draft beer and a diverse food menu by in-house chef Althea Grey Potter. Recently the Collective was listed among the 10 Best Urban Wineries in USA Today and Best Wine Bars in The Oregonian. It has also been featured in FOOD & WINE magazine’s A Winemakers’ Beaujolais Nouveau Party, the New York Times article “Bringing the Wine to Portland, Ore.”, Wine Spectator’s “The New Portland,” Portland Monthly’s article “Meet Portland’s Top Urban Winemakers,” and Portland Monthly’s Best Restaurants 2014 7 Days In Portland piece. Wines produced at the Collective have been mentioned in The New York Times, San Francisco Chronicle and Los Angeles Times. The wine bar hosts large and small events, wine release parties and pop-up dinners and is available for rent for private parties. Its hours are Mon, Wed, Thurs. and Fri. 4 – 10 p.m.; Sat. 1 p.m. – 10 p.m. and Sun. 1 p.m. – 8 p.m. The Collective is located at 2425 SE 35th Place, Portland, Oregon 97215. Find more information at www.sewinecollective.com, Facebook SE Wine Collective, Twitter @SEWineColl, Instagram @SEWineCollective or by calling 503-208-2061.

 

Pike Place Market to Hold Annual Arcade Lights Festival April 24

Arcade Lights, the annual one-night tasting festival at Pike Place Market returns on Friday, April 24 and will feature more than 70 local purveyors, including Seattle’s best craft breweries, artisan food vendors, local wineries, distilleries and specialty drink makers.

As a longtime starting ground for small, local businesses with big ideas like Rachel’s Ginger Beer, Britt’s Pickles and Ellenos Yogurt, Pike Place Market gathers the best and the brightest purveyors in the region under one roof for just one night at Arcade Lights. The challenge is what to taste first!

Guests will have the opportunity to enjoy returning favorites, such as City Fish, Pike Brewing Company, Piroshky Piroshky, The Yellow Leaf Cupcake, Veraci Pizza, Wildridge Winery, and more. Several new purveyors will also be joining Arcade Lights this year, including Bake My Day, Bavarian Meats, Copperworks Distillery, Pike Place Chowder, Red Duck Foods, and others.

Arcade Lights benefits the Pike Place Market Foundation, a major funder of five social service agencies located in Pike Place Market that support low income families and individuals including, a food bank, senior center, childcare and preschool, medical clinic and assisted living facility.

Arcade Lights is sponsored by Seattle Met, Vigor Industrial, Dry Soda and Pike Place Market PDA.

Entry fee includes 10 tokens redeemable for your choice of food and beverage and a keepsake glass. Additional tokens are available for purchase at the event.  For guests 21 and over.

 

What:	Arcade Lights, a one-night celebration of artisan food, craft beer and Washington wine
When:	Friday, April 24, 7 - 10 p.m.
Where:	Pike Place Market: North Arcade at Pike Place and Pine Street
Tickets:	http://2015arcadelights.bpt.me/$60     General Admission, 7 p.m. $80     Early Entry, 6:30 p.m. Your opportunity to enjoy the festival 30 minutes before General Admission! $120    VIP Tasting, 6 p.m. Access to VIP lounge with comfortable seating, exclusive tastings from local elite artisan vendors (no tokens required), 5 extra tokens, plus early entry into main arcade tasting area Pike Place Market is one of the oldest continuously operating public markets in the U.S. It is a Historic District with 250 commercial businesses, 80 farmers, 225 craftspeople, 400 street performers, and 500 residents. In addition, there are social services to help downtown’s low-income residents. It is often called the “Soul of Seattle.” The Pike Place Market Preservation & Development Authority (PDA) is a not-for-profit, public corporation chartered by the City of Seattle in 1973 to manage the properties in the nine-acre Market Historic District. The PDA is required to preserve, rehabilitate and protect the Market’s buildings, increase opportunities for farm and food retailing in the Market, incubate and support small and marginal businesses, and provide services for low-income people. www.pikeplacemarket.org

Sip at the wine bar & restaurant Hosts Wine 101

Sip at the wine bar and restaurant is pleased to announce that they will be hosting a Wine 101 event on March 31, 2015. General Manager, RJ Minard & Executive Chef, Josh Green, will be joined by Kristal-Lynn from Young’s Market as well as their head of Italian and Specialty wines Brandon Lervold, CWE.

Sip at the wine bar & restaurant Hosts Wine 101  

Who:                     Sip at the wine bar & restaurant

What:                   Wine 101

When:                  Tuesday, March 31^st, 7:00pm

 

Where:                Sip at the wine bar & restaurant

1084 NE Park Drive
Issaquah, WA 98029

 

 

Sip at the wine bar & restaurant is hosting Wine 101 on March 31^st at 7pm.

The event will feature 5 wines paired with 5 snacks, a wine tutorial, tasting notes from each winery, tasting sheets, and more for only $20 per person.

For more information and to purchase your ticket, please call 425-369-1181 to speak with a manager on duty.

Winemaker Dinner Series announced for Celebrate Walla Walla Valley Wine – The World of Merlot

Tickets are on sale now for the Celebrate Walla Walla Valley Wine – The World of Merlot Saturday night winemaker dinner series. Participants can choose from one of 10 intimate dinners held at locations throughout the Valley. It’s an exclusive opportunity to wine and dine with winemakers and principals while enjoying food prepared by some of Walla Walla's most celebrated chefs.

“The winemaker dinner series offers patrons the chance to spend one-on-one time with our Valley’s winemakers,” said Duane Wollmuth, Executive Director of the Walla Walla Valley Wine Alliance. “The dinner locations range from wineries set above vineyards, to urban downtown spaces and restaurants – providing a range of experiences to choose from.”

The winemaker dinner series is the grand finale of the three-day Celebrate Walla Walla Valley Wine event, which begins the evening of Thursday, June 18 with a vintage pour tasting at Dunham Cellars featuring a limited number of Walla Walla Valley wines from the 2008 vintage or earlier. The following morning of June 19, internationally-known wine critic Stephen Tanzer and Master Sommelier Fred Dame will serve as keynote speakers for a kick-off session at the historic Gesa Power House Theatre in downtown Walla Walla.  Tanzer, the Editor-in-Chief at Vinous, has been one of the most respected wine critics in the world since the launch of his wine publication, the International Wine Cellar, in 1985.  Dame was the first American to pass all three parts of the Master Sommelier Examination in one year, and also the first American to have served as President of the Court of Master Sommeliers Worldwide.

Following the kick-off event on Friday, Sean Sullivan, contributing editor to Wine Enthusiast and founder of Washington Wine Report, will moderate an afternoon panel made up of winemakers from the Walla Walla Valley, the Bordeaux region of France, Napa Valley, California and Tuscany, Italy. Participants will have a rare opportunity to compare and contrast the growing conditions and wine styles from each region, and taste Merlot from all six producers:

·         Marty Clubb, L’Ecole N° 41 | Walla Walla Valley

·         Casey McClellan, Seven Hills Winery | Walla Walla Valley

·         David “Merf” Merfeld, Northstar | Walla Walla Valley

·         Renée Ary, Duckhorn Vineyards | Napa Valley, California

·         Vincent Lignac, Château Guadet | Bordeaux, France

·         Virginie Saverys, Avignonesi | Tuscany, Italy

On Friday evening, participants will be invited to take part in a special tasting of Merlot and Bordeaux-style white wines from more than 40 Walla Walla Valley wineries during a dinner featuring a line-up of acclaimed chefs.

SCHEDULE OF EVENTS

Thursday, June 18, 2015

Vintage Pour | Dunham Cellars | 4:30-6:30 p.m.

 

Friday, June 19, 2015

The World of Merlot: Kick-off Event | Gesa Power House Theater | 8:30-10:00 a.m.

Winemaker Panel Presentations and Tastings | Marcus Whitman Hotel | 3:30-5:30 p.m.

Merlot Wine Tasting & Dinner | Reid Center at Whitman College | 6:00-8:30 p.m.

 

Saturday, June 20, 2015

Winemaker Dinners around the Walla Walla Valley | 6:00-9:00 p.m.

 

Tickets on sale now at www.wallawallawine.com/celebrate.

Taste Washington on the Farm

Join Taste Washington on Friday, March 27 for a new experience where you will visit local farms and meet the people who grow and produce gourmet, artisanal products from the beautiful Pacific Northwest. At each unique excursion you will meet the farmers, get your boots dirty and enjoy a variety of delicious food and wine.

There are three distinctively different experiences to choose from, including an exploration of the artisanal cheese movement with Kurtwood Farms on Vashon Island, a farm-to-table lunch featuring ultra-fresh produce in the lush Snohomish Valley, and a deep dive into oyster growing at Taylor Shellfish on Samish Bay.

Purchase your tickets today to be a part of this new and unique culinary experience. Space is extremely limited.

Washington Association of Wine Grape Growers Announces Annual Awards

The Washington Association of Wine Grape Growers announced annual awards for Grower of the Year, Industry Service, Lifetime Achievement, Restaurant Appreciation and Posters at their convention which was held in Kennewick last week.

Awards were:

GROWER OF THE YEAR

Robert Rivera, of Goose Ridge Winery received the Erick Hanson Memorial Wine Grape Grower Award for exceptional viticultural skills. Rivera is known for his wealth of experience in the wine industry and his tireless dedication to the betterment of vine structure, canopy management, and all the integral parts that keep a vineyard growing & thriving. Amongst his colleagues, he is recognized for his loyalty, wisdom, and commitment to quality.

INDUSTRY SERVICE

Kevin Corliss, of St. Michelle Winery Estates received the Industry Service Award for his tireless dedication on behalf of and for the continual improvement and benefit of the wine grape industry. Since 1983 when he first began at St. Michelle as a lab assistant intern he is now Vice President of Vineyard Operations and his passion for the industry and years of experience has made him one of the most trusted people in the industry.

LIFETIME ACHIEVEMENT

Rich Wheeler, of St. Michelle Winery Estates received a Lifetime Achievement Award to recognize his outstanding service to the Washington grape and wine industry. Wheeler started his career with St. Michelle in 1979 and retired in 2010 as Vice President of Vineyards. The development of vineyards especially in the Horse Heaven Hills and Red Mountain regions is just one of his accomplishments that he takes pride in especially because of the simple love for planting vines.

RESTAURANT OF THE YEAR
Each year a restaurant is selected that does an exceptional job of showcasing and educating diners about Washington wines. This year’s recipient was the Seaview restaurant, 42^nd Street Café & Bistro. Serving food to residents, friends and visitors of Oregon’s north and Washington’s south coasts since 1994, the Seattle Times raves that it is “a casual restaurant that is serious about food”. The food is accompanied by an attentive staff and an impeccable wine list that features many of Washington’s best. 

POSTERS

Posters provide an opportunity for students, educators, researchers, and other professionals to present new information and discuss the work they are doing with wine and grape industry stakeholders. Displays provide information on a variety of topics including wine and grape research, wine marketing and promotion, extension and educational outreach, educational class projects, technology transfer, tax and/or assessment funded industry support, or institutional research funding.

Posters were judged by industry stakeholders and prizes were awarded in three categories: Graduate, Undergraduate and Professional.

Professional

 

1^st Place:

Trent Ball¹, Ray Folwell¹, Doug Walsh² and Naidu Rayapati<sup>3

1</sup>Agri-Business Consultants, LLC., Prosser, WA 98930, Departments of ²Entomology and ³Plant Pathology, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA

TOPIC: Is ‘Grape Virus Tax’ hitting your Pocketbooks?

 

2^nd Place:

Richard C. Larsen¹ and Maria M. Mireles¹ and James F. Harbertson<sup>1

1</sup>School of Food Science, Washington State University, Irrigated Agriculture Research and Extension Center, Prosser, Washington

TOPIC: Impacts of Grape Maturity and Ethanol Concentration on Wine Tannin Concentration

 

3^rd Place:

Markus Keller¹, Laura S. Deyermond^1,2, Sushan Ru³, Bhaskar R. Bondada<sup>3

1</sup>Washington State University, Prosser, Washington, ²Windsor Oaks Vineyards and Winery, Windsor, California, ³Washington State University, Richland, Washington

TOPIC: The ‘Big Vine’ Effect: Why Vigor Declines in Grapevines With High Shoot Numbers

 

Graduate

 

1^st Place:

Golnaz Badr and Gerrit Hoogenboom

AgWeatherNet, Washington State University, Prosser, Washington

TOPIC: Site Selection of Vineyards

 

2^nd Place:

Leslie A. Holland¹, Gary G. Grove², Dean A. Glawe<sup>1

1</sup>Department of Plant Pathology, Washington State University, Pullman, Washington ²Department of Plant Pathology, Irrigated Agriculture Research and Extension Center, Prosser, Washington

TOPIC: A Reassessment of Grapevine Trunk Diseases in Washington State Vineyards

 

3rd Place:

Zachary M. Cartwright and Charles G. Edwards, School of Food Science, Washington State University, Pullman, Washington

TOPIC: Evaluation of the Survival of Brettanomyces bruxellensis in Grape Pomace

 

Undergraduate

 

1^st Place:

Joe Sperry and Thomas Spotteck

TOPIC: Growth Characteristics, Fruit Composition and Wine Quality of Syrah as a Function of Trellis System

 

2^nd Place (tie):

Leslie Walker¹, Basavaraj Bagewadi², Prashant Swamy², Andrew Schultz³ and Naidu Rayapati<sup>2,*

1</sup>Undergraduate Student Intern, V&E Program, WSU-Tri-Cities, Richland, WA, ²Department of Plant Pathology, WSU-IAREC, Prosser, WA and ³Hattrup Farms Inc., Wapato, WA

TOPIC: A new soil-borne virus disease in Washington vineyards

 

2^nd Place (tie):

Brooke Kietzman and Jameson Clark

TOPIC: Riesling - Fining Trials Pre-Fermentation vs Post-Fermentation

Washington Wine Institute Names Josh McDonald New Executive Director

The Washington Wine Institute (WWI) has appointed Josh McDonald as its Executive Director, effective January 5.

He will be responsible for managing the complex policy and regulatory issues facing Washington winery owners who make up the second largest wine industry in the U.S., after California.

Marty Clubb, WWI President and owner of L’Ecole No 41 winery, in Walla Walla, stated “With the exciting growth of our industry in the past few years, the timing is right to build on our legislative and regulatory successes in Olympia with a full-time Executive Director who can provide critical outreach to our winery members.” He added, “Josh has the association background, organizational development skills, and political experience that will help take WWI to the next level so wineries can realize even more value for their membership.”

Prior to joining the Washington Wine Institute, McDonald was the State and Local Government Affairs Manager for the Washington Restaurant Association.  There he was responsible for building the association’s local government program and for managing the association’s interests on issues including tourism, food safety, the environment, immigration, taxation and regulation, in Olympia.

“The Washington Wine Institute has been the industry’s leading advocate before the Legislature and Liquor Control Board for many years,” said McDonald. “I am looking forward to continuing this legacy while at the same time strengthening our presence in Olympia and around the state.”

Vicky Scharlau, Executive Director of the Washington Association of Wine Grape Growers (WAWGG), said that McDonald’s appointment would bolster how all facets of the industry are able to work together.

“WAWGG welcomes Josh to the Washington Wine Institute.  Working together over the past decade, WWI, the Washington State Wine Commission and WAWGG have made huge strides on behalf of grape growers and wineries.  We look forward to adding Josh to the team as his hiring can only strengthen our partnership as we meet the needs of a quickly expanding industry,” Scharlau said.

Mr. McDonald holds a bachelor’s degree in Politics and Government from the University of Puget Sound. He was born and raised in rural Northwest Montana.  He lives in Tacoma with his wife, Chelsea Levy, and their son, Liam.

The Washington Wine Institute is the leading advocate for Washington wineries.   WWI unites wineries big and small to make sure the collective voice of the Washington wine industry is present and strong in Olympia.

Taste Washington Announces 2015 Dates

Nation's largest single region wine and food event expands and adds new events

SEATTLE – Visit Seattle and Washington State Wine invite wine lovers to mark their calendars; Taste Washington, the nation’s largest single-region wine and food event, will take place March 26-29, 2015, at various venues throughout Seattle. Now in its 18th year, Taste Washington promises a full weekend of activities, from an exciting new celebration targeting the under-40 wine lover to the signature Grand Tasting, which features hundreds of Washington State wineries, food from top Pacific Northwest restaurants, chef demonstrations and more.

The weekend begins Thursday, March 26, with the Red & White Party, an elegant, upscale evening with Washington State’s celebrated wineries pouring special selections from large-format bottles. The fun continues with The New Vintage, an upbeat event aimed at the next generation of wine lovers with a backdrop of music, dancing and tasty bites. The weekend culminates March 28 and 29, with two days of educational seminars led by top wine writers and sommeliers and the Grand Tasting at CenturyLink Field Event Center.

Details on winery participation, featured chefs, seminar topics, hotel packages and tickets will be available soon at tastewashington.org. Taste Washington is produced by Visit Seattle in partnership with Washington State Wine.

About Taste Washington:

Taste Washington is the largest single-region wine and food event in the United States, featuring more than 225 Washington State wineries and more than 70 Pacific Northwest restaurants. The 2015 Taste Washington welcoming sponsor is Alaska Airlines; the premier sponsors are Alaska Airlines Visa Signature Card and Muckleshoot Casino; and the event feature is Stella Artois. Taste Washington attracts more than 5,000 wine and food enthusiasts to the Seattle area. The Washington State Wine Commission launched Taste Washington in 1998 and is now produced by Visit Seattle. For more information, visit tastewashington.org.

About Visit Seattle:

Visit Seattle, a private, nonprofit marketing organization, has served as Seattle/King County’s official destination marketing organization (DMO) for more than 50 years. The goal of these marketing efforts is to enhance the employment opportunities and economic prosperity of the region. For more information, visit visitseattle.org.

About Washington State Wine:

Washington State Wine represents every licensed winery and every wine grape grower in Washington State. Guided by an appointed board, Washington State Wine provides a marketing platform to raise positive awareness of the Washington State wine industry and generate greater demand for its wines. Funded almost entirely by the industry through assessments based on grape and wine sales, Washington State Wine is a state government agency, established by the legislature in 1987. For more information, visit washingtonwine.org.