There are about 700 wineries in Washington state, making us second only to California in wine production. Over 100 of these Washington wineries are situated in the Walla Walla basin. So what helps our beautiful grapes grow so well in this area?
Walla Walla means “many waters” in the Native American language Sahaptin. These waters flow down to this small town at the foot of the Blue Mountains, irrigating the 1,800 acres of grapes that grown in the region. In addition to vineyards, Walla Walla is known for its orchards, wheat, and onions, all of which benefit from the amazing rivers that flow throughout the area. Because Walla Walla does not get much rainfall, growers can perfectly control the amount of water their grapes receive for the most delicious product.
The complex history of the Walla Walla soil has also helped facilitate the wine industry. 15,000 years ago, glacial floods brought mineral-rich silt to the area. Heavy winds deposited a form of silt called loess into the soil, allowing for the perfect amount of drainage for the grapevines. Finally, volcanic eruptions covered the area in rich ash. Volcanic ash breaks down quickly and releases minerals when it is in contact with the sun, making it ideal for nurturing growing vines. (Indeed, most world-renowned wine regions, from Napa to France to Italy to Germany have benefited from volcanic ash in their soil.)
Because Walla Walla is on latitude 46°, just like the Burgundy and Bordeaux regions of France, it has long summer days and short, cool nights to create the perfect balance between sugar and acidity in the final wine product. Regardless of the stereotypes about Washington as a super rainy state, during the 200-day long growing season, Walla Walla has two hours more sunlight per day than California. Thanks to Walla Walla’s extended summer, grapes can be left on the vine longer than they can in most places. Walla Faces, for example, often doesn’t harvest until the middle of November.
It’s no wonder that Walla Walla has been producing some of the best wines in the country since in the mid-1980s.
The first grapes were planted in Walla Walla as early as the 1850s, but it wasn’t until the 1970s that the industry really began to take hold. Although Walla Walla originally gained notoriety for its Merlot, it is now producing some of the most delicious American Syrahs and Cabernets. 41% of the grapes grown in the Walla Walla Valley are Cabernet Savignon, followed by Merlot and Syrah. These luscious reds should not be missed. Our delicious white-peppery Syrah, smooth Fusion Cabernet blend and fruit-forward Reserve Cabernet all benefit from the amazing region where they are grown.
Walla Walla has even more to offer than the wine. Walla Walla has a myriad of upscale restaurants, a rich art and music scene, beautiful historic buildings, lush parks including a locally-run aviary, and a the longest-running symphony on this side of the Mississippi River.
If you want to visit these exceptional wine-growing conditions yourself, make your reservation at our hotel at the vineyard here.