In the barrel room at Port Gardner Bay Winery, Chris Covington stays vigilant watching over casks of reds and whites with the anticipation and pride of a master winemaker. After learning that his engineering and chemistry knowledge could be put to use fermenting grapes and crafting unique alcoholic nectars, Chris began experimenting with the wine-making process, eventually producing his own wines independently. Today, Chris crafts vintages ranging from cabernet sauvignons and merlots to malbecs and gew?rztraminers, earning him a spot in Evening Magazine's "The Best of Western Washington". In addition to his day-to-day production duties, Chris also hosts frequent events, from tastings featuring live performances from local musicians to wine classes that discuss the wine-making process and dispel rumors that the best way to crush a grape is by breaking its heart.
Woodinville Wine Tastings unites four wineries that sit within a pleasant walk of each other. At Davenport Cellars, patrons may sip cabernet sauvignon aged in French oak beneath impressionist oil paintings of natural landscapes. John Patterson of Patterson Cellars lets more than two decades of experience shine through in swirling elixirs, and red blends at Pondera Winery show a range of crimson shades like a bull’s anger-management counselor. Bordeaux grapes from a handful of Columbia Valley vineyards mingle in the shop’s cuvee, and guests at William Church Winery stroll beneath walnut-hued barrels, clicking together glasses of a pinot gris that hints at lemon zest and green apples.
Opening Covington Cellars was a natural step for David and Cindy Lawson—he loved home winemaking, she loved pushing the boundaries of her home kitchen. Eventually, they decided to turn their hobbies into something larger. David enrolled at UC Davis to study enology (the study of seminal winemaker Brian Eno) while Cindy expanded her knowledge of cooking and wine at culinary schools around the country. Today, the two oversee a diverse line of wines and a locally sourced, seasonal menu to match. They also share their enthusiasm with visitors during winemaking events, tours, dinners, and bottle-smashing parties.
Stan Barrett already had a winery and a passion for French cuisine when, in 2002, he found himself in need of a winemaker. He found Sean Boyd, who had worked at wineries in France, New Zealand, and around the world. As of today, Boyd's favorite part of the wine-making process is the final blending stage, when he gets to tap into his creative side and combine fermented juices into their final state. He still learns new techniques and oversees every step of production at Woodinville Wine Cellars, where the staff specializes in crafting small-batch, additive-free wines using only grapes sourced from Washington vineyards. They let the wines age for up to 18 months in French oak barrels, which allows them plenty of time to take on complex flavors and read Madame Bovary.
It's this dedication to detail that has earned Boyd various accolades for more than a dozen wines, including the deep cabernet sauvignon, peppery rose, and rich Last Man Standing malbec. Over time, the selection has included more than 45 styles, some of which are produced only rarely. Most of the small batches that are currently available, though, are uncorked during tastings at the winery's creek-side tasting room. Barrett also owns Art Culinaire, the North American importer of Lacanche ranges.