It's all about the wine....

Our story on making wine begins in 2005 with Kevin Lantz of Lantz Cellars helping owners, Bob & Roxanne Sage to make their first Cab blend. The Cab/Syrah blend was named Summer Solstice Red and was used for their daughterís wedding wine on Lopez Island. Summer Solstice Red still remains in our line-up of wine and has morphed into a Cab/Malbec/Syrah blend that has won 4 medals in its first 2 vintages, a double gold and 3 silvers. We made our own versions of garage wine that were all well accepted and enjoyed by friends and family. Drinking the same wines everyday becomes a bit boring so we began to expand our varietals we made in the garage. Today we have grown to the 11 wines that are now offered to our tasting room guests. These wines include 2 dry whites, 8 reds and our newly release Port style dessert wine.

Garrett Grubbs joined our team in 2012 and has become our resident winemaker. He has been a wonderful addition and has taken us to a higher level of production and overall quality. Garrett has a degree from Central Washington University in Business and Marketing as well as Enology degree from WSU Enology and Viticulture Certificate program. Growing up in a farming family and working their orchards to this day, he has a whole different set of skills, understanding and appreciation of what it takes to grow world class fruit. His goals have always been to work and learn from the best. Starting his career in the wine business at Karma Vineyards after Julie Pittsinger gave him a chance. This allowed him his first crush as a cellar rat under Ray Sandidge of C. R. Sandidge Wines, then at Swiftwater Cellars working with Linda Trotta of Gundlach Bundschu fame and after that the opportunity to work at Brian Carter Cellars and listen and learn from Brian Carter and Robert Takahashi, two of the best. He always wants to take what he has learned from all of these great people and use these techniques and his palate to make the best wines he can.

Plain Cellars in a short amount of time has grown by leaps and bounds. From a few hundred cases at the beginning to now at full capacity of around 2,000 cases in just a couple of years. We strive and seek out the best sources of fruit for each given varietal we bring in to the winery. Plain Cellars is extremely fortunate to work with the best growers in Washington State. Our Riesling comes from the Entiat area in north central Washington grown by the winemaker himself. Our Chardonnay is grown by Todd Newhouse of Upland Vineyard. We source our red grapes from Tedd Wildman of Stone Tree Vineyard, Colin Morrel of Lonesome Springs Ranch and Marshal Edwards of Dick Shaw Vineyards on Red Mountain. These are some well-known growers and the best at what they do. They make the winemaking much easier with all the hard work they do throughout the year with their vines. Once we get the grapes in the cellar itís a very hands-on process with every grape cluster being inspected before itís processed. All lots are small and fermentations are done in 1 ton bins for the reds allowing for a variety of yeast and extraction methods to be done. Our Riesling is mostly native fermentation in neutral French oak barrels on their lees. Chardonnay is native fermented in 100% French Oak with around 20% new and left on their lees and stirred weekly and go thru full ML secondary fermentation. Our whites receive a light fining and are filtered before bottling. All of our red wines after fermentation will go to mostly French oak barrels with a small percentage receiving some Bulgarian oak. Depending on the year and varietal new oak could be 30-65%. They stay in the barrel room for 18-24 months to be left to work their magic. All of our red wines are unfined and unfiltered.

In all the wines at Plain Cellars, we strive to showcase and respect the hard work of the grower and the place they are from. Also to show the true character of the fruit, layered depth of the wine, structure, balance of acid and alcohol with a long finish. The hope and goal is that these wines will continue to live on and evolve for years and be able to be enjoyed whether out on the boat, sitting at the dock, around the BBQ or at the dinner table. It means a great deal to us that these wines could be chosen to be a part of someoneís daily life and special moments.

We are very fortunate for all the support from the community, customers and our hard working staff and volunteers that make Plain Cellars what it is today and what it will become in the future.

Guests at our winery tasting room in Plain or at our downtown Leavenworth tasting room can expect first class customer service to match the award winning wines we offer. While our staff is knowledgeable and informed, they offer a fun and casual tasting experience with lots of laughter and time spent with each guest. Downtown Leavenworth, we are fortunate to be one of the few wineries to have an outdoor patio for wine lovers to enjoy a glass or bottle of wine while they watch the town and enjoy the fabulous views and weather. The tasting room at the winery in Plain offers a large outdoor covered patio with southern views of the valley. All tastings are enjoyed by large groups of friends and families lounging on our comfortable furniture while sipping wine, having a picnic style lunch, playing games or tossing the tennis ball for our resident winery dogs, Jackson & Bella.


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WINE TASTING ROOM NOW OPEN IN LEAVENWORTH!!
We are located at  703 Hwy 2, (Our entrance is on Front Street).

OPEN 7 DAYS A WEEK
11:00AM - 6:00pm
We look forward to your visit


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OUR WINERY HOURS
Saturday & Sunday
Noon-6:00PM

18749 Alpine Acres Road, 13 miles north of downtown Leavenworth.

Both tasting rooms offer 5 tastes for $10 with that fee being waived if the customer purchases bottles.

Basic winery info:
Owners: Bob & Roxanne Sage
Winemaker: Garrett Grubbs
Tasting Room Manager: Jenn Brunner
www.plaincellars.com
facebook@PlainCellars
(509) 548-5412

Thanks Bob and Roxanne Sage

 





 

 
       
           
   
 

        

 
             
             
             
             
 

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