Walla Walla Itinerary - Erin Larson, party of 6
Walla Walla was once the Washington Territory's capital stretching from the Olympic Peninsula and Puget sound, over the Cascade Mountains to the dry Columbia Plateau and rolling Palouse Hills. Walla Walla has been home to tribes, missionaries, fur traders, the Hudson's Bay Company, Idaho gold rushers, U.S. cavalry, and briefly by Lewis & Clark and the Corps of Discovery.
Walla Walla (named by local tribes as the land of many waters) is nestled into a valley in the Blue Mountain's foothills. It features rich fertile soils from years of glacial flooding, which suits many fruits, vegetables, and grains.
Italian immigrants planted vineyards four generations ago, and one of those descendants started the first winery. The first Walla Walla wine was released in 1977 by Leonetti Cellar.
The Perfect Day—Saturday, July 1
10:35 a.m. pickup at 178 Bryant Ave.
11 a.m. Aluvé
100 Aluve Ln. — Tasting Fee: $15 per wine tasting, refundable with a $30 wine purchase
J.J. and Kelly Menozzi have dedicated their lives to the production of estate wines. Outside their doorstep, nestled on a ridge in the foothills of Walla Walla, is the Menozzi Estate Vineyard. Featuring Chardonnay, Cabernet Sauvignon, Syrah and Petit Verdot with true to the varietal winemaking styles. The vineyard is just on the doorstep of Chris Figgins’ newest vineyard project nestled in the foothills of the Blue Mountains.
12:30 p.m. — Prospice Wines
145 E Curtis Ave. — Tasting Fee: $15 pp, waived with $40 purchase
Prospice is Latin for “look to the future,” but winemakers Jay Krutulis and Matt Reilly have a deep respect for the ancient roots of winemaking as well. Don’t let this unassuming little winery fool you. One of the most exciting entrants to the Walla Walla scene in the past decade, Prospice was born after these two left their respective careers in law and architecture to enroll in the enology program here at the Community College, work in several notable wineries, and eventually team up to make wines of their own. And what wines! Made only from fruit carefully sourced from some of the most obsessively managed vineyards in the state, including several AVAs besides Walla Walla, we’ll let these ravishing specimens speak for themselves. You’ll see why these two are sometimes referred to as the Simon and Garfunkel of Walla Walla wine.
This is also our lunch stop. Lunches courtesy of Curated Walla Walla, prepared by Fodscape.
2:00 p.m. — Ducleaux Cellars
54211 Turbyne Rd., Milton-Freewater, OR. Fee: $20 pp, waived with purchase
Husband and wife winemakers Toby Turlay and Chris Dukelow combined their families fifteen years ago, and have embarked on a winemaking adventure in the Walla Walla Valley fearlessly. They bring a warmth and joie de vivre to their enterprise, and the wines — all based on Rocks-district Chateauneuf varietals — show this spirit beautifully.
3:30 p.m. — Brook & Bull Cellars
1249 Lyday Ln Fee: $20 pp (60 mins; waived with bottle purchase)
Owned and operated by one of the U.S. top 40 under 40 winemakers, Ashley Trout produces big and bold red wines. She is known for Malbec, as she spent several harvests making wine in Argentina. She also makes phenomenal Rose and Chardonnay from one of the best vineyard sites in Washington State. Ashley also supports VITAL wines, which raises money for free health care services to the underserved.
Return to your lodging ~ 5:30p.m.