When doing a wine tasting, the first characteristic that we examine is the color of the wine. Although mere appearances can only tell you so much about a wine’s flavor, these visual cues can hold important and interesting information.

Here are some things to look for on three of our favorite reds: the 2008 Fusion, the 2008 Syrah, and the 2008 Reserve Cabernet Sauvignon.

Rick and Debbie, 2008 Fusion

This wine is sheer along the edges, but forms a deep, opaque color at the center of your glass. Its garnet color reveals that it is at the peak of its maturity. Because this blend has added Merlot, a grape that yields lighter colored wine, and has been fined in egg white, the color is lighter, reflecting the graceful drinkability of the wine itself.

Caroline, 2008 Syrah

This Syrah has a rich black color with a hint of purple, suggesting a full bodied wine that is in the prime of its maturation period. At the edge of the wine, a magenta color is visible.

Matthew, 2008 Reserve Cabernet

This mahogany-colored wine is also very opaque, with a rich, black center. Although this wine is delicious now, its tight rim variation suggests that it may get even better with a few years in your wine cellar.

Can you spot the differences between these three gorgeous wines?

Walla Walla Wine: A History

April 11, 2013

Walla Walla has a rich history of winemaking that traces back to 1859, when A. B. Roberts established one of the first grape nurseries. This nursery contained eighty European grape varietals that had been imported from Champoeg, Oregon.

The wine industry quickly took off in the 1860s and 1870s, when a gold rush in Idaho brought miners through the Walla Walla Valley. Because of their lush vineyards, supply posts were able to sell not only traditional supplies, but grapes and wine to satiate travelers. Even these early vineyards were able to harvest 50 tons of grapes per year.

This locally-produced wine was also sold at local storefronts. For example, Frank Orselli, an Italian immigrant, established a winery at the height of the gold rush. He annually made 42 oak barrels of wine from Muscat, Black Prince, and Concord grapes. His wines were sold at a small bakery right downtown, on the intersection of second and Main St.

Additionally, by 1882, locally produced wine was available in all of Walla Walla’s 26 saloons.

Unfortunately, deep freezes in 1883 and 1884 viciously wiped out the majority of the local grapes. Walla Walla typically experiences a very cold freeze about every six years. Although these freezes do harm the Walla Walla wine industry today, we now plant vines at higher elevations and bury shoots to help mitigate the damage.

The Walla Faces Vineyard in the Snow

Even more devastatingly, by the turn of the century, the Idaho gold rush had ended, putting a huge damper on the influence of the wine industry. When Prohibition came to Washington state in 1917, thanks to the Anti-Saloon League, the influence of the formal wine industry completely disappeared.

Walla Walla citizens turned to homemade wine. They were allowed to make up to 200 gallons of wine per year without a permit. Grapes came not only from Walla Walla, but from Marysville, Sunnyside, and Stretch Island. Grappa, a fragrant, grape-based brandy, was also frequently made in homes, although Federal agents were able to shut down some of these illegal distilleries.

At the end of Prohibition, Zinfandel grapes were shipped via train from California. The wine was made by Italian immigrants. In the the 1950s, a variety of winemakers attempted to start commercial wineries. The first attempt was by Bert Pesciallo. Unfortunately, another deep freeze in 1955 shut down many of the attempts to revive the wine industry.

Finally, in 1977, Leonetti Cellars opened, triggering a wave of commercial wineries. A mere seven years later, the area became federally recognized as an American Viticultural Area (AVA). At that time, it covered only 60 acres of vineyards and included just four wineries. As Walla Walla wines began to get national recognition, the wine industry began to flourish again. Now, over 175 wineries operate out of the Walla Walla Valley, including, of course, Walla Faces.

The Walla Faces Reserve Cabernet Takes Home the Gold!

March 24, 2013

The Dallas Wine Competition is a celebrated annual event that honors the best wines available, including entries from both the United States and worldwide. With judges that included wine writers, wine instructors, winemakers, master sommeliers and more, this prestigious group of wine experts were able to pick out the true gems of the worldwide wine industry.

Walla Faces is proud to announce that, out of 2,704 entries representing 25 states and sixteen countries, the Walla Faces Reserve Cabernet Sauvignon was one of the select few wines to win a gold medal, the highest honor.

The Walla Faces Reserve Cabernet Sauvignon, the Matthew, is a free run wine with grapes exclusively from the Walla Faces Estate Vineyard. Free run wines are wines made from both the natural breakdown of the grapes during primary fermentation and from the pressure of the grapes pressing down on each other. This allows the wine to generate a greater sophistication, a more elegant mouthfeel, and a smoother flavor. In addition, a free run wine will have more aging potential than a pressed wine.

The Walla Faces Reserve Cab is a fruit-forward wine with a lustrous blackberry bouquet. Its polished midpalate unfolds on the tongue exquisitely, with a fully body and perfect balance. The grapes from this wine are local, growing on the rich volcanic ash that makes the Walla Walla Valley the ideal place for growing Cabernet grapes.

This Matthew is the most exclusive wine offered by Walla Faces. We only made 176 cases. Because it is so special, it is only available to Walla Faces wine club members.

If you would like to learn more about the Walla Faces wine club, you can do so at https://www.wallafaces.com/index.cfm?method=clubs.showClubList.

Five Reasons to Celebrate Washington Wine Month

March 7, 2013

March is Washington Wine Month, a month dedicated to the best of this region’s vineyards, wineries and drinks. But why celebrate Washington Wine Month?

Wine is an important part of Washingtonian agriculture

Wine is the fastest growing agricultural sector of the state, with a 400% increase in the past two decades.

The state has 13 federally defined American Viticultural Areas, and 12 of those 13 are in Eastern Washington. 99% of Washington’s wine grapes are grown east of the Cascades. Thus, Eastern Washington is one of the largest producers of wine in the country.

Cumulatively, the state has over 350 wine grape growers. This wine growth adds up to 43,000 acres. As a result, Washington vineyards produce more wine grapes than any other state in the nation save for California.

Washington agriculture in action!

Wine is important to Washingtonian history

Wine grapes have been growing in Washington State since 1825. From there, they followed the moving settlers. German and Italian immigrants pioneered early winemaking in the 1860s and 1870s. By 1910, wine grapes were common throughout the entire state.

Washington wines are diverse

Washington wines have huge diversity in both varietals and style. Unlike some areas, which may specialize in only a few varietals, our state offers high quality wine of many types. Whether you love Cabernet Sauvignon and Riesling or Syrah and Chardonnay, Washington wineries have many amazing choices of your favorites.

Almost equal amounts of space are dedicated to red and white varietals, offering the maximum amount of choice for consumers.

Washington wineries produce virtually every style of wine. Rosés, sparkling wine, fortified wine and ice wines are all produced here. Furthermore, innovative winemakers in Washington state are eager to try out new techniques or re-introduce more classical methods with a modern twist.

Of the 12 million cases of wine that Washington wineries product annually, there is almost certainly something for everyone.

What will you take home?

Wine is an essential part of the Washington economy

Washington State has over 750 wineries, a number that has more than doubled since 2005.

The Washington wine industry employs 30,000 full time workers inside the state. Wine supports everyone from farmers to machinery suppliers to laboratories to retailers. It also serves as a catalyst for other forms of commerce, such as tourism. In Walla Walla, our amazing restaurant scene is supported by tourists who visit to find the perfect Cabernet or Syrah.

According to a 2011 report by the Washington State Wine Commission, our state’s wine has a $14.9 billion annual impact on the US economy.

Washington wines are delicious

Anyone who is familiar with Washington wines knows that there are some damn good wines here. Paul Gregutt, wine writer for both the Seattle Times and the Wine Enthusiast, observes that Washington wines are characterized by their purity, their ripe tannins and their bright acidity.

So, will you celebrate Washington Wine Month with us?

As Washington State Wine Commission president Steve Warner points out, “Washington Wine Month is a time to commemorate the hard work of Washington’s more than 750 wineries and 350 wine grape growers”. This month also allows us to honor Washington’s heritage, economy and agricultural industry... and drink some amazing wines to boot!

Walla Faces encourages you to celebrate Washington wine month by visiting Washington state wineries and vineyards. If you make it to Walla Walla, be sure to visit us too!

Is Hyperdecanting All Hype?

January 31, 2013

Traditionally, decanting wine involves pouring the wine into a larger receptacle and allowing it to sit and "breathe". This helps to reduce the taste of tannins and the astringency. Additionally, it will help bring out the natural aromas and flavors. Decanters made of metal or earthenware have been traced back to the Roman Empire.

Although most Walla Faces red wines do not need to be decanted, our bold 2008 Cabernet Sauvignon, the Janice, benefits from sitting in a decanter for about an hour at cellar temperature. Unfortunately, many of us are impatient creatures. Waiting an hour for a glass of wine can be a slow torture. That's where hyperdecanting comes in.

Master Chef Nathan Myhrvold, author of the colossal (an expensive!) cooking volume Modernist Cuisine proposed hyperdecanting as a quicker method for decanting your favorite wine.

Myhrvold outlines his technique, stating "I just pour the wine in, frappé away at the highest power setting for 30 to 60 seconds, and then allow the froth to subside (which happens quickly) before serving. I call it 'hyperdecanting.' Although torturing an expensive wine in this way may cause sensitive oenophiles to avert their eyes, it almost invariably improves red wines—particularly younger ones, but even a 1982 Château Margaux. Don't just take my word for it, try it yourself."

So we did!

I wanted to test which method of wine would yield the most delicious results for the 2008 Cabernet Sauvignon: undecanted wine, traditionally decanted wine, or hyperdecanted wine.

To ensure that our preconceptions about decanting and hyperdecanting didn't play a role, the tastings were done blind. Everyone tried all three wines, but they tried them in different orders and they didn’t know what version they were trying.

20 participants tried the wines, ranked them in order from least favorite to favorite, and offered their tasting notes. I then assigned each ‘favorite’ three points, each ‘second favorite’ two points and each ‘least favorite’ one point.

The hyperdecanted wine and the decanted wine were the best liked, receiving almost identical scores. However, they got very different comments from the tasters.

Although the hyperdecanted wine had the mildest tannins, participants reported a bitter, unpleasant taste. The traditionally decanted wine still displayed very strong tannins, but had a richer bouquet and fuller, more flavorful body and a more appealing mouthfeel.

Given these comments, it is clear that hyperdecanting does change the flavor of the wine significantly. However, it is NOT the equivalent of traditional decanting.

For individuals who appreciate bold red wines, traditional decanting will offer a much better product with more flexibility, since you can choose how long you decant the wine. Still, if you are very sensitive to tannins, you might want to give hyperdecanting a try on an inexpensive bottle of wine.

Malolactic fermentation and barrel aging at the Walla Faces winery!

December 11, 2012

Last weekend was the first time that Walla Faces was able to open our winery at the incubators to the general public. Winemaking is a complex art that involves many processes and a skillful hand to do well. Our tiny winery has many processes going at once, making it a bustling place to visit. Each step of the winemaking process affects how the wine tastes when it finally gets to your table!

This tiny winery is at the center of our winemaking production!

The Walla Faces winery is divided into two big sections: a warmer area for malolactic fermentation and a cooler area for aging.

These barrels and stainless steel tanks contain the 2012 harvest and are currently undergoing malolactic fermentation.

Malolactic fermentation takes place in the warmer part of the winery. During this process, bacteria convert malic acid, a natural part of freshly pressed grape juice, to lactic acid. Malic acid is very tart, with a taste almost like an under-ripe green apple, whereas lactic acid is almost buttery. Thus, malolactic fermentation helps reduce the sharpness and bitterness of the wine, improves the mouthfeel, and enhances the wine’s flavor.

Our assistant winemaker, Victor De La Luz, interprets “Gangnam Style” on top of a huge tower of barrels from the 2012 harvest!

Of course, during malolactic fermentation an even more crucial process is occurring: the sugar is being converted to alcohol! About 70% of the sugar has already been turned to alcohol by the time malolactic fermentation begins in a fast, frothy process called primary fermentation. During malolactic fermentation, the remaining 30% of the sugar is converted to alcohol.

This section of the winery is where the barrels age.

After the wine has finished fermenting, it is time for it to age. A cooler section of the winery is reserved for the wine aging in the barrel. Immediately after fermentation has completed, the wine usually still tastes “green”. The porous oak allows for controlled oxidation, decreasing the astringency and adding greater complexity of aromas and flavors throughout the aging process. In addition, the tannins are softened and the wine begins to take on the character of the barrel.

This barrel of Syrah was harvested in 2010 and is currently aging at the winery.

Last weekend, for holiday barrel tasting, we opened up one barrel of 2012 Cabernet, which is currently undergoing malolactic fermentation, one barrel of 2010 Cabernet, which is currently aging in the barrel, and our Reserve Cabernet in the bottle. This offered winery visitors the opportunity to see how the wine progressed from a something very fruity to something sophisticated and well-balanced.

Rick and Debbie, the Walla Faces owners, overseeing the barrels at the winery.

Thank you to everyone who came out and visited the winery last weekend!

Cheers!

What is Barrel Tasting Weekend?

December 7, 2012

One of our most beloved holiday traditions has just arrived: Holiday Barrel Tasting Weekend! This festive event offers an exclusive opportunity to taste future vintages before they make their way into the bottle. We have carefully selected a few of our favorite barrels to help provide a unique and exciting sample of Walla Faces wines. This is the perfect opportunity for those of you who can’t wait for this wine to make it into the barrel!

Aging barrels at the winery

This is also your first chance to check out our new winery at the airport. This tiny location forms the backbone of Walla Faces’ wine production operation. We are actively working on new projects right now. Drop by, get a sample, and meet our assistant winemaker, Victor De La Luz, who is bustling about the winery, hard at work.

Downtown, at the Tasting Room, we have opened up a bottle of our Reserve Cabernet Sauvignon, the Matthew. It is named for our head winemaker, Matt Loso. This fruit-forward Cab was made from the free run of 100% Walla Faces Estate Cabernet grapes and is normally not available to the general public.

The Walla Faces Tasting Room is decked out in holiday decor!

We hope to see you this holiday weekend!

The Walla Faces Tasting Room at 216 East Main St. is open 1-6pm.
The Walla Faces Winery at 598 Piper Ave. is open 11-5pm.

Cheers!

A Walla Faces Christmas

December 4, 2012

Twas some weeks before Christmas, when all through the west
Washingtonians were in a state of unrest
With stockings all hung and trees set out with care
They needed some great gifts to put under there.

The children were happy to eat sugarplums
To play with toy cars and to bang on loud drums
“These kids will have all of the gifts they could want,”
You said with a smile, “But what for my aunt?”

You sip from your glass and your eyes open wide!
An idea arrives that is only upside
This plum-colored vintage has numerous graces
You’ll gift some great wine from where else? Walla Faces!

This surely will cheer your hard-to-please friend
Should you get the Syrah? Or the Cabernet Blend?
For those who drink whites, the Riesling appeals
With a bottle of Ice Wine to sweeten the deal.

If you live north, on the coast, or outside of the state
Grab six bottles online, get a free shipping rate
For those who are Washington’s southeastern legion
We’re hardly a drive! We’re right in your region!

The Tasting Room's decked out with holiday cheer
With hopes that you'll drop by and visit us here
With drinks to be drunk and wine gifts to obtain
Stop in one to six at two sixteen East Main.

Happy Holidays from Walla Faces!

Holiday wine pairings

November 30, 2012

Winter holidays are made better with the perfect bottle of wine! Here are our tips for the perfect Walla Faces wine and food pairings this December. Don't forget that Walla Faces is offering free shipping on six or more bottles until the end of the year, so it's the perfect time to take home some holiday wine!

Red Wine

What should I serve with prime rib?
The Walla Faces Syrah has a beautiful white pepper flavor and an earthy boldness that pairs nicely with prime rib. Wine club members should also consider pairing their this luxerixous cut of beef with the Walla Faces Reserve Cabernet Sauvignon, which has just the right balance of the tannins to be elegant without being too mellow.

What should I serve with a roast lamb?
The Walla Faces Fusion Red, a Cabernet-blend, is so smooth it won’t overpower a cut of lamb. The Fusion is also available in the 2006 vintage in a magnum size, which is perfect for holiday parties.

White Wine

What should I serve with ham?
The Walla Faces Riesling has enough fruity notes to truly enhance the flavor of your holiday ham, especially if it is glazed with succulent honey, which plays off the slight sweetness of the wine.

What should I serve with turkey or goose?
The Walla Faces Riesling is the perfect off-dry, allowing it to complement both white and dark meat, enhancing the complexity of your favorite holiday poultry.

What should I serve with latkes?
The Walla Faces Riesling has stone fruit flavors and a crisp minerality that cuts the grease of a fried latke.

What should I serve with dessert?
The Walla Faces Ice Wine brings a beautiful richness that pairs nicely with not-too-sweet desserts such as pumpkin pie, fruitcake or cheeses. And, of course, ice wine is the perfect dessert all on its own!

Walla Faces at 20something: the New Vintage

November 27, 2012

On Saturday, November 17th, Walla Faces had the privilege of pouring for a great crowd at 20something: the New Vintage. This walk-and-pour event at Fremont Studios in Seattle allowed us the opportunity to mingle with younger Washington wine lovers as they checked out new wineries, munched on amazing culinary treats, and sipped some fabulous vino!

Will and I are Tasting Room Attendants at the Walla Faces Tasting Room on 216 East Main Street in Walla Walla. We drove all the way up from Walla Walla to Seattle for this event! Armed with our color-coded winery representative passes, we arrived early to set up and chill our Riesling.

These access cards helped attendants keep track of the best wines of the night!

Walla Faces brought two wines to this event: our 2008 Fusion red and our 2010 Riesling.

In the back room, wines were organized by winery so that we could easily grab whatever we needed!

The wineries were color-coded so that it was easy to track down your favorite wines.

The funky lighting set the stage for a gorgeous evening with two of our favorite Walla Faces wines.

With 17 featured restaurants, there was a sipid mix of delicious flavors throughout the event. This cupcake tower contained one particularly spectacular treat: pancake and bacon cupcakes!

These sugar-glazed chocolate cake pops were infused with wine. The only thing that would make them better would be a glass of Walla Faces Syrah!

Lavender mocktails were a much-needed treat for the designated drivers in the crowd.

These ice creams were to die for. I may have had more than one. (Okay, I definitely did.)

Right by our section was this wonderful table decked out in seasonal colors and, more importantly, succulent cheeses!

This event was absolutely packed! It was completely sold out. 875 guests came to check out the wines. If you include sponsors, media and winery representatives there were over 1100 people in attendance!

These snazzy glasses, emblazoned with the 20something logo, held the Walla Faces wine.

Both the Riesling and the Fusion were standouts for the evening! Many people remarked that we were their favorite winery in attendance. I even got the opportunity to meet the head of the Washington Wine Commission! He told me that he loves the 2008 Fusion and enjoys staying the Walla Faces Inns when he is in Walla Walla. That is high praise!

Thanks to everyone who came to this fun evening and supported us! We hope to see your faces at our next pouring event.

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