At the beginning, wine-making was just a hobby for John and his wife; a pursuit limited to making 5-gallon batches in their garage. As their passion for the craft grew, they
moved into a cozy, gray-sided barn where grapevines stretched above the door, and soon founded Agate Creek Cellars. Today, John often greets visitors by giving them an impromptu tour of his facilities—from the small demonstration vineyard out back to the rooms where he presses grapes by hand and ages wine in new oak barrels. This process results in seven flavorful wines, which include rich, unfiltered reds and vibrant whites—all crafted from hand-picked eastern Washington grapes. When John and his wife aren't making wines, they're often guiding visitors through a tasting at the polished mahogany bar or using brooms to shoo owls out of the rafters.
Like many of the best things in life, winemaking began as a hobby for Bob and Flossie Heymann. The operation quickly grew to be much more than they could drink themselves, and when they shared the fruits of their labor with friends, they were repeatedly encouraged to turn the hobby into a business venture. Thus, Heymann Whinery was born. Initially, they focused on fruit wines, but have since expanded to include chardonnay, cabernet, syrah, and cabernet sauvignon. True to their roots, they also stock a variety of home winemaking equipment and accessories.
If you have a hankering for something extra tasty, sample the menu at Olympia's Dockside Bistro.
Ordering a gluten-free meal isn't difficult at Dockside Bistro.
Don't go thirsty during dinner! This restaurant also offers a splendid drink list featuring wine, beer, and more.
Dockside Bistro is a fine restaurant for those with large and small parties.
Don't stay inside on a beautiful day! Come sit on the patio at Dockside Bistro and order great food.
If you're heading to the restaurant on a Friday or Saturday, don't get stuck in line with the rest of the crowds — reservations are accepted.
Great place to bring the whole family with great food and a business casual dress code.
A catering menu is also available if you're looking to dazzle the diners at your next shindig.
Going out can be expensive. That's why we have our own free parking lot, so you spend your money on more fun things.
Make use of the safe and efficient bike parking at Dockside Bistro.
If you don't want a night that will cost you an arm and a leg but you do want a delicious meal, come to Dockside Bistro.
AM, midday, and PM meals are served at the restaurant, but supper takes the cake for best in show.
To make their award-winning, handcrafted wines, Amy and Josh Stottlemyer
source their grapes from the local eastern Washington fields in the Horse Heaven Hills, Yakima Valley, and Columbia Valley. From that harvest, they craft thirteen wines, ranging from classics such as cabernet sauvignon and malbec to less-common wines such as tempranillo and viognier.
Head to Golden Dragon III in Yelm and take a culinary trip to the Far East, where fine Chinese cuisine is readily available.
Fear not you gluten-free or low-fat eaters, you'll have plenty of choices here.
Tots are more than welcome to dine with their parents at this restaurant.
Or, take your grub to go.
Restaurant customers can take advantage of the nearby parking options.
Golden Dragon III's diners can store their bikes safely at the rack around the corner.
When Chinese cuisine is calling your name, give into your craving and head on over to Golden Dragon III.
Perry and Penny grew up together near Prosser, Washington in the 1970s, and were close friends throughout elementary school. More than 20 years later, the two rekindled their friendship but it wasn't all smooth sailing from the start. That year, Penny started making fortified blackberry wine, which Perry described as, "indescribably undrinkable." More than a little annoyed by this harsh judgment, Penny challenged Perry to do better. The result of this winemaking challenge was four cases of merlot that won a second-place ribbon among the amateur entrants at the Puyallup Fair. Stina's Cellars grew from this initial success, and over time production grew and grew, until finally the team was able to move into a small facility and officially open the winery for business in 2006.
At the winery, Perry and Penny—joined by helpful family and friends—make small batches of wine using grapes grown throughout eastern and western Washington. The type of wines they make changes frequently, but past bottles have included a dark and fruity syrah balanced by its bold tannic structure as well as an amber-hued roussane with hints of poached peaches and a pronounced nuttiness reminiscent of sherry. These wines appear on store shelves and restaurant menus throughout the region, but can also be sampled inside Stina's Cellars tasting room. Visitors are encouraged to stop in, try some samples, and attempt to guess which wine bottle contains a wish-granting genie.