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Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

Leaving Washington State with our hearts full of emotions.

We started last part with tastings in Bellingham and then, together with Luke, took the ferry to discover a unique island in the San Juan Islands complex: Orcas Island. There we were joined by Nadja and their baby.

What can one say about this place…
An island with a close-knit community of about 5,000 permanent residents and many visitors during the summer months. Quality of environment, quality of relationships, quality of services. Green everywhere.

The food is exceptional, with wines – mostly natural – from all over the world. The ingredients are organic and come from local farms. Sourdough breads with long fermentation are everywhere. Many places cook with wood and use traditional smokers for vegetables, fish, and meats. Houses surrounded by flowers.

There is also a large communal space with wooden benches and a permanent stage where many events take place during the summer. This is how our villages and islands should be.

This state is very different from other states in the U.S. It has the sea, high snow-covered mountains, many farms, and stunning nature. All of this influences the people, who are open and willing to talk even with a stranger on the street.

Of course, it is still America. To live here you have to run and work hard. Nothing is given for free. Money doesn’t come without effort, luck, and courage. But people are open to challenges and move easily—from state to state or even to other countries.

A beautiful country. A country of contrasts. A country of opportunities.

But no matter how beautiful other places may be, nothing compares to Greece—if only we took a little better care of our blessed land.
Thanks
Lukewohlers from waldenselections,
Arlin, Candice, Morganfrom skagitvalleylarder,
Anna from helaprovisions
Jessfrom eatatroe,
Scott from communityfoodcoop,
Jay from houlmerestaurant, jayblackinton
Lonepinelarder,
taylorshellfish,

AND
Laine and Holly from Doebaywinecompany that you prepared suchamazing event on Saturday.

Luke#lukewohlers#waldenselections
#jennyandfrancois

🇦🇹 Gut Feeling from Stephanie & Eduard Tscheppe of@gutoggau in Burgenland, Austria. 🌼 Gut Feeling takes the same biodynamic, low-intervention philosophy behind their wines and applies it to a botanical ferment built from vineyard-grown herbs like chamomile, yarrow, nettle, dandelion, and wormwood. Fermented with wild microorganisms and a touch of honey, bottled unfiltered with a gentle sparkle. Drinks dry, herbal, lightly bitter and textured. @jennyfrancois

🇦🇹 Gut Feeling from Stephanie & Eduard Tscheppe of@gutoggau in Burgenland, Austria. 🌼 Gut Feeling takes the same biodynamic, low-intervention philosophy behind their wines and applies it to a botanical ferment built from vineyard-grown herbs like chamomile, yarrow, nettle, dandelion, and wormwood. Fermented with wild microorganisms and a touch of honey, bottled unfiltered with a gentle sparkle. Drinks dry, herbal, lightly bitter and textured. @jennyfrancois

The secret is out. 🌊 @ericasimov of the @nytimes is calling the San Luis Obispo Coast the California wine region you need to know — and among the featured wineries are two labels we’re proud to represent in WA state: @lady.of.the.sunshine and @scar_of_the_sea Mikey and Gina Giugni are doing something quietly radical on the SLO Coast. Mikey’s been building vineyard soleras at Scar of the Sea since 2019 — layering vintages year after year for wines with stony, saline depth that only get more complex with time. Gina took that same philosophy and made it her own at Lady of the Sunshine, producing a ’24 SLO Coast Sauvignon Blanc described as “fresh, lively and vibrant” and a ‘24 Bassi Vineyard Albariño that’s savory and downright coastal. 💫 In 2024, they acquired the Bassi Vineyard near Avila Beach — the source they’d been farming since 2019 — cementing a vision built without investors, just craft and conviction. These are wines that taste like where they’re from. #scarofthesea #ladyofthesunshine #SanLuisObispo 📸 Daniel Dreifuss for The New York Times

The secret is out. 🌊 @ericasimov of the @nytimes is calling the San Luis Obispo Coast the California wine region you need to know — and among the featured wineries are two labels we’re proud to represent in WA state: @lady.of.the.sunshine and @scar_of_the_sea Mikey and Gina Giugni are doing something quietly radical on the SLO Coast. Mikey’s been building vineyard soleras at Scar of the Sea since 2019 — layering vintages year after year for wines with stony, saline depth that only get more complex with time. Gina took that same philosophy and made it her own at Lady of the Sunshine, producing a ’24 SLO Coast Sauvignon Blanc described as “fresh, lively and vibrant” and a ‘24 Bassi Vineyard Albariño that’s savory and downright coastal. 💫 In 2024, they acquired the Bassi Vineyard near Avila Beach — the source they’d been farming since 2019 — cementing a vision built without investors, just craft and conviction. These are wines that taste like where they’re from. #scarofthesea #ladyofthesunshine #SanLuisObispo 📸 Daniel Dreifuss for The New York Times

The secret is out. 🌊 @ericasimov of the @nytimes is calling the San Luis Obispo Coast the California wine region you need to know — and among the featured wineries are two labels we’re proud to represent in WA state: @lady.of.the.sunshine and @scar_of_the_sea Mikey and Gina Giugni are doing something quietly radical on the SLO Coast. Mikey’s been building vineyard soleras at Scar of the Sea since 2019 — layering vintages year after year for wines with stony, saline depth that only get more complex with time. Gina took that same philosophy and made it her own at Lady of the Sunshine, producing a ’24 SLO Coast Sauvignon Blanc described as “fresh, lively and vibrant” and a ‘24 Bassi Vineyard Albariño that’s savory and downright coastal. 💫 In 2024, they acquired the Bassi Vineyard near Avila Beach — the source they’d been farming since 2019 — cementing a vision built without investors, just craft and conviction. These are wines that taste like where they’re from. #scarofthesea #ladyofthesunshine #SanLuisObispo 📸 Daniel Dreifuss for The New York Times

The secret is out. 🌊 @ericasimov of the @nytimes is calling the San Luis Obispo Coast the California wine region you need to know — and among the featured wineries are two labels we’re proud to represent in WA state: @lady.of.the.sunshine and @scar_of_the_sea Mikey and Gina Giugni are doing something quietly radical on the SLO Coast. Mikey’s been building vineyard soleras at Scar of the Sea since 2019 — layering vintages year after year for wines with stony, saline depth that only get more complex with time. Gina took that same philosophy and made it her own at Lady of the Sunshine, producing a ’24 SLO Coast Sauvignon Blanc described as “fresh, lively and vibrant” and a ‘24 Bassi Vineyard Albariño that’s savory and downright coastal. 💫 In 2024, they acquired the Bassi Vineyard near Avila Beach — the source they’d been farming since 2019 — cementing a vision built without investors, just craft and conviction. These are wines that taste like where they’re from. #scarofthesea #ladyofthesunshine #SanLuisObispo 📸 Daniel Dreifuss for The New York Times

Walden Selections is proud to represent Domaine Jean-Louis Chave & JL Chave Sélections in Washington State! 🇫🇷 Few names in wine carry the weight of Chave. Sixteen generations have farmed the same hills of the Northern Rhône since 1481, cultivating an intimacy with Hermitage that can only be inherited, refined, and passed down. What began in the hills of what is now Saint-Joseph expanded in 1865 to include prized parcels on the legendary Hermitage hill, deepening roots the family has never let go of. 🌱Jean-Louis & Erin Chave farm organically & biodynamically — no certifications, just healthy soils, living vines, and late harvests to achieve perfect ripeness. Ancient terraces in Saint-Joseph and grand cru parcels on Hermitage receive the same care: the vineyard defines the wine. 🍇 Every parcel is vinified separately before blending, creating Hermitage Rouge & Blanc with power, elegance, and longevity. Red vines average 50 years; the Marsanne vines of Péléat — the backbone of the white — are some of the oldest in the appellation. Wines leave the cellar unfiltered, pure and alive.🍷 Founded in 1995, JL Chave Sélections began as a négociant project and now relies increasingly on estate-grown fruit as replanted family vineyards matured. The range — Saint-Joseph, Crozes-Hermitage, Côtes-du-Rhône, and Hermitage — is crafted with the same respect for terroir and traditional methods as the domaine itself, offering an accessible entry point into the Chave philosophy.
📩 Reach out to your rep to explore these iconic wines.
#JeanLouisChave #Chave #Hermitage #NorthernRhone #Syrah

Walden Selections is proud to represent Domaine Jean-Louis Chave & JL Chave Sélections in Washington State! 🇫🇷 Few names in wine carry the weight of Chave. Sixteen generations have farmed the same hills of the Northern Rhône since 1481, cultivating an intimacy with Hermitage that can only be inherited, refined, and passed down. What began in the hills of what is now Saint-Joseph expanded in 1865 to include prized parcels on the legendary Hermitage hill, deepening roots the family has never let go of. 🌱Jean-Louis & Erin Chave farm organically & biodynamically — no certifications, just healthy soils, living vines, and late harvests to achieve perfect ripeness. Ancient terraces in Saint-Joseph and grand cru parcels on Hermitage receive the same care: the vineyard defines the wine. 🍇 Every parcel is vinified separately before blending, creating Hermitage Rouge & Blanc with power, elegance, and longevity. Red vines average 50 years; the Marsanne vines of Péléat — the backbone of the white — are some of the oldest in the appellation. Wines leave the cellar unfiltered, pure and alive.🍷 Founded in 1995, JL Chave Sélections began as a négociant project and now relies increasingly on estate-grown fruit as replanted family vineyards matured. The range — Saint-Joseph, Crozes-Hermitage, Côtes-du-Rhône, and Hermitage — is crafted with the same respect for terroir and traditional methods as the domaine itself, offering an accessible entry point into the Chave philosophy.
📩 Reach out to your rep to explore these iconic wines.
#JeanLouisChave #Chave #Hermitage #NorthernRhone #Syrah

Walden Selections is proud to represent Domaine Jean-Louis Chave & JL Chave Sélections in Washington State! 🇫🇷 Few names in wine carry the weight of Chave. Sixteen generations have farmed the same hills of the Northern Rhône since 1481, cultivating an intimacy with Hermitage that can only be inherited, refined, and passed down. What began in the hills of what is now Saint-Joseph expanded in 1865 to include prized parcels on the legendary Hermitage hill, deepening roots the family has never let go of. 🌱Jean-Louis & Erin Chave farm organically & biodynamically — no certifications, just healthy soils, living vines, and late harvests to achieve perfect ripeness. Ancient terraces in Saint-Joseph and grand cru parcels on Hermitage receive the same care: the vineyard defines the wine. 🍇 Every parcel is vinified separately before blending, creating Hermitage Rouge & Blanc with power, elegance, and longevity. Red vines average 50 years; the Marsanne vines of Péléat — the backbone of the white — are some of the oldest in the appellation. Wines leave the cellar unfiltered, pure and alive.🍷 Founded in 1995, JL Chave Sélections began as a négociant project and now relies increasingly on estate-grown fruit as replanted family vineyards matured. The range — Saint-Joseph, Crozes-Hermitage, Côtes-du-Rhône, and Hermitage — is crafted with the same respect for terroir and traditional methods as the domaine itself, offering an accessible entry point into the Chave philosophy.
📩 Reach out to your rep to explore these iconic wines.
#JeanLouisChave #Chave #Hermitage #NorthernRhone #Syrah

Walden Selections is proud to represent Domaine Jean-Louis Chave & JL Chave Sélections in Washington State! 🇫🇷 Few names in wine carry the weight of Chave. Sixteen generations have farmed the same hills of the Northern Rhône since 1481, cultivating an intimacy with Hermitage that can only be inherited, refined, and passed down. What began in the hills of what is now Saint-Joseph expanded in 1865 to include prized parcels on the legendary Hermitage hill, deepening roots the family has never let go of. 🌱Jean-Louis & Erin Chave farm organically & biodynamically — no certifications, just healthy soils, living vines, and late harvests to achieve perfect ripeness. Ancient terraces in Saint-Joseph and grand cru parcels on Hermitage receive the same care: the vineyard defines the wine. 🍇 Every parcel is vinified separately before blending, creating Hermitage Rouge & Blanc with power, elegance, and longevity. Red vines average 50 years; the Marsanne vines of Péléat — the backbone of the white — are some of the oldest in the appellation. Wines leave the cellar unfiltered, pure and alive.🍷 Founded in 1995, JL Chave Sélections began as a négociant project and now relies increasingly on estate-grown fruit as replanted family vineyards matured. The range — Saint-Joseph, Crozes-Hermitage, Côtes-du-Rhône, and Hermitage — is crafted with the same respect for terroir and traditional methods as the domaine itself, offering an accessible entry point into the Chave philosophy.
📩 Reach out to your rep to explore these iconic wines.
#JeanLouisChave #Chave #Hermitage #NorthernRhone #Syrah

Walden Selections is proud to represent Domaine Jean-Louis Chave & JL Chave Sélections in Washington State! 🇫🇷 Few names in wine carry the weight of Chave. Sixteen generations have farmed the same hills of the Northern Rhône since 1481, cultivating an intimacy with Hermitage that can only be inherited, refined, and passed down. What began in the hills of what is now Saint-Joseph expanded in 1865 to include prized parcels on the legendary Hermitage hill, deepening roots the family has never let go of. 🌱Jean-Louis & Erin Chave farm organically & biodynamically — no certifications, just healthy soils, living vines, and late harvests to achieve perfect ripeness. Ancient terraces in Saint-Joseph and grand cru parcels on Hermitage receive the same care: the vineyard defines the wine. 🍇 Every parcel is vinified separately before blending, creating Hermitage Rouge & Blanc with power, elegance, and longevity. Red vines average 50 years; the Marsanne vines of Péléat — the backbone of the white — are some of the oldest in the appellation. Wines leave the cellar unfiltered, pure and alive.🍷 Founded in 1995, JL Chave Sélections began as a négociant project and now relies increasingly on estate-grown fruit as replanted family vineyards matured. The range — Saint-Joseph, Crozes-Hermitage, Côtes-du-Rhône, and Hermitage — is crafted with the same respect for terroir and traditional methods as the domaine itself, offering an accessible entry point into the Chave philosophy.
📩 Reach out to your rep to explore these iconic wines.
#JeanLouisChave #Chave #Hermitage #NorthernRhone #Syrah

Walden Selections is proud to represent Domaine Jean-Louis Chave & JL Chave Sélections in Washington State! 🇫🇷 Few names in wine carry the weight of Chave. Sixteen generations have farmed the same hills of the Northern Rhône since 1481, cultivating an intimacy with Hermitage that can only be inherited, refined, and passed down. What began in the hills of what is now Saint-Joseph expanded in 1865 to include prized parcels on the legendary Hermitage hill, deepening roots the family has never let go of. 🌱Jean-Louis & Erin Chave farm organically & biodynamically — no certifications, just healthy soils, living vines, and late harvests to achieve perfect ripeness. Ancient terraces in Saint-Joseph and grand cru parcels on Hermitage receive the same care: the vineyard defines the wine. 🍇 Every parcel is vinified separately before blending, creating Hermitage Rouge & Blanc with power, elegance, and longevity. Red vines average 50 years; the Marsanne vines of Péléat — the backbone of the white — are some of the oldest in the appellation. Wines leave the cellar unfiltered, pure and alive.🍷 Founded in 1995, JL Chave Sélections began as a négociant project and now relies increasingly on estate-grown fruit as replanted family vineyards matured. The range — Saint-Joseph, Crozes-Hermitage, Côtes-du-Rhône, and Hermitage — is crafted with the same respect for terroir and traditional methods as the domaine itself, offering an accessible entry point into the Chave philosophy.
📩 Reach out to your rep to explore these iconic wines.
#JeanLouisChave #Chave #Hermitage #NorthernRhone #Syrah

Walden Selections is proud to represent Domaine Jean-Louis Chave & JL Chave Sélections in Washington State! 🇫🇷 Few names in wine carry the weight of Chave. Sixteen generations have farmed the same hills of the Northern Rhône since 1481, cultivating an intimacy with Hermitage that can only be inherited, refined, and passed down. What began in the hills of what is now Saint-Joseph expanded in 1865 to include prized parcels on the legendary Hermitage hill, deepening roots the family has never let go of. 🌱Jean-Louis & Erin Chave farm organically & biodynamically — no certifications, just healthy soils, living vines, and late harvests to achieve perfect ripeness. Ancient terraces in Saint-Joseph and grand cru parcels on Hermitage receive the same care: the vineyard defines the wine. 🍇 Every parcel is vinified separately before blending, creating Hermitage Rouge & Blanc with power, elegance, and longevity. Red vines average 50 years; the Marsanne vines of Péléat — the backbone of the white — are some of the oldest in the appellation. Wines leave the cellar unfiltered, pure and alive.🍷 Founded in 1995, JL Chave Sélections began as a négociant project and now relies increasingly on estate-grown fruit as replanted family vineyards matured. The range — Saint-Joseph, Crozes-Hermitage, Côtes-du-Rhône, and Hermitage — is crafted with the same respect for terroir and traditional methods as the domaine itself, offering an accessible entry point into the Chave philosophy.
📩 Reach out to your rep to explore these iconic wines.
#JeanLouisChave #Chave #Hermitage #NorthernRhone #Syrah

Walden Selections is proud to represent Domaine Jean-Louis Chave & JL Chave Sélections in Washington State! 🇫🇷 Few names in wine carry the weight of Chave. Sixteen generations have farmed the same hills of the Northern Rhône since 1481, cultivating an intimacy with Hermitage that can only be inherited, refined, and passed down. What began in the hills of what is now Saint-Joseph expanded in 1865 to include prized parcels on the legendary Hermitage hill, deepening roots the family has never let go of. 🌱Jean-Louis & Erin Chave farm organically & biodynamically — no certifications, just healthy soils, living vines, and late harvests to achieve perfect ripeness. Ancient terraces in Saint-Joseph and grand cru parcels on Hermitage receive the same care: the vineyard defines the wine. 🍇 Every parcel is vinified separately before blending, creating Hermitage Rouge & Blanc with power, elegance, and longevity. Red vines average 50 years; the Marsanne vines of Péléat — the backbone of the white — are some of the oldest in the appellation. Wines leave the cellar unfiltered, pure and alive.🍷 Founded in 1995, JL Chave Sélections began as a négociant project and now relies increasingly on estate-grown fruit as replanted family vineyards matured. The range — Saint-Joseph, Crozes-Hermitage, Côtes-du-Rhône, and Hermitage — is crafted with the same respect for terroir and traditional methods as the domaine itself, offering an accessible entry point into the Chave philosophy.
📩 Reach out to your rep to explore these iconic wines.
#JeanLouisChave #Chave #Hermitage #NorthernRhone #Syrah

Walden Selections is proud to represent Domaine Jean-Louis Chave & JL Chave Sélections in Washington State! 🇫🇷 Few names in wine carry the weight of Chave. Sixteen generations have farmed the same hills of the Northern Rhône since 1481, cultivating an intimacy with Hermitage that can only be inherited, refined, and passed down. What began in the hills of what is now Saint-Joseph expanded in 1865 to include prized parcels on the legendary Hermitage hill, deepening roots the family has never let go of. 🌱Jean-Louis & Erin Chave farm organically & biodynamically — no certifications, just healthy soils, living vines, and late harvests to achieve perfect ripeness. Ancient terraces in Saint-Joseph and grand cru parcels on Hermitage receive the same care: the vineyard defines the wine. 🍇 Every parcel is vinified separately before blending, creating Hermitage Rouge & Blanc with power, elegance, and longevity. Red vines average 50 years; the Marsanne vines of Péléat — the backbone of the white — are some of the oldest in the appellation. Wines leave the cellar unfiltered, pure and alive.🍷 Founded in 1995, JL Chave Sélections began as a négociant project and now relies increasingly on estate-grown fruit as replanted family vineyards matured. The range — Saint-Joseph, Crozes-Hermitage, Côtes-du-Rhône, and Hermitage — is crafted with the same respect for terroir and traditional methods as the domaine itself, offering an accessible entry point into the Chave philosophy.
📩 Reach out to your rep to explore these iconic wines.
#JeanLouisChave #Chave #Hermitage #NorthernRhone #Syrah

Walden Selections is proud to represent Domaine Jean-Louis Chave & JL Chave Sélections in Washington State! 🇫🇷 Few names in wine carry the weight of Chave. Sixteen generations have farmed the same hills of the Northern Rhône since 1481, cultivating an intimacy with Hermitage that can only be inherited, refined, and passed down. What began in the hills of what is now Saint-Joseph expanded in 1865 to include prized parcels on the legendary Hermitage hill, deepening roots the family has never let go of. 🌱Jean-Louis & Erin Chave farm organically & biodynamically — no certifications, just healthy soils, living vines, and late harvests to achieve perfect ripeness. Ancient terraces in Saint-Joseph and grand cru parcels on Hermitage receive the same care: the vineyard defines the wine. 🍇 Every parcel is vinified separately before blending, creating Hermitage Rouge & Blanc with power, elegance, and longevity. Red vines average 50 years; the Marsanne vines of Péléat — the backbone of the white — are some of the oldest in the appellation. Wines leave the cellar unfiltered, pure and alive.🍷 Founded in 1995, JL Chave Sélections began as a négociant project and now relies increasingly on estate-grown fruit as replanted family vineyards matured. The range — Saint-Joseph, Crozes-Hermitage, Côtes-du-Rhône, and Hermitage — is crafted with the same respect for terroir and traditional methods as the domaine itself, offering an accessible entry point into the Chave philosophy.
📩 Reach out to your rep to explore these iconic wines.
#JeanLouisChave #Chave #Hermitage #NorthernRhone #Syrah

Walden Selections is proud to represent Domaine Jean-Louis Chave & JL Chave Sélections in Washington State! 🇫🇷 Few names in wine carry the weight of Chave. Sixteen generations have farmed the same hills of the Northern Rhône since 1481, cultivating an intimacy with Hermitage that can only be inherited, refined, and passed down. What began in the hills of what is now Saint-Joseph expanded in 1865 to include prized parcels on the legendary Hermitage hill, deepening roots the family has never let go of. 🌱Jean-Louis & Erin Chave farm organically & biodynamically — no certifications, just healthy soils, living vines, and late harvests to achieve perfect ripeness. Ancient terraces in Saint-Joseph and grand cru parcels on Hermitage receive the same care: the vineyard defines the wine. 🍇 Every parcel is vinified separately before blending, creating Hermitage Rouge & Blanc with power, elegance, and longevity. Red vines average 50 years; the Marsanne vines of Péléat — the backbone of the white — are some of the oldest in the appellation. Wines leave the cellar unfiltered, pure and alive.🍷 Founded in 1995, JL Chave Sélections began as a négociant project and now relies increasingly on estate-grown fruit as replanted family vineyards matured. The range — Saint-Joseph, Crozes-Hermitage, Côtes-du-Rhône, and Hermitage — is crafted with the same respect for terroir and traditional methods as the domaine itself, offering an accessible entry point into the Chave philosophy.
📩 Reach out to your rep to explore these iconic wines.
#JeanLouisChave #Chave #Hermitage #NorthernRhone #Syrah

Walden Selections is thrilled to welcome @wonderwerk.la toto our portfolio here in WA state! 🍇 Founded by Issamu Kamide & Andrew Lardy, Wonderwerk sources fruit from organically farmed vineyards across California, partnering with growers who care for their land as much as they care for the fruit it produces. In the cellar, they keep it simple: native fermentations, no fining or filtration, and just a touch of sulfur when needed. The result is wine that’s vibrant, playful, and a true reflection of the people and places behind it. 💫 They’ve also collaborated with Andrea Jaramillo of @masvinoplease to create a line of natural wines that celebrate #Latinidad, culture, and community. These wines represent a shared vision of inclusivity and connection, bringing Wonderwerk’s adventurous approach together with Andrea’s passion for crafting wines that speak to her community. #wonderwerk #masvinoplease #naturalwine

Walden Selections is thrilled to welcome @wonderwerk.la toto our portfolio here in WA state! 🍇 Founded by Issamu Kamide & Andrew Lardy, Wonderwerk sources fruit from organically farmed vineyards across California, partnering with growers who care for their land as much as they care for the fruit it produces. In the cellar, they keep it simple: native fermentations, no fining or filtration, and just a touch of sulfur when needed. The result is wine that’s vibrant, playful, and a true reflection of the people and places behind it. 💫 They’ve also collaborated with Andrea Jaramillo of @masvinoplease to create a line of natural wines that celebrate #Latinidad, culture, and community. These wines represent a shared vision of inclusivity and connection, bringing Wonderwerk’s adventurous approach together with Andrea’s passion for crafting wines that speak to her community. #wonderwerk #masvinoplease #naturalwine

Walden Selections is thrilled to welcome @wonderwerk.la toto our portfolio here in WA state! 🍇 Founded by Issamu Kamide & Andrew Lardy, Wonderwerk sources fruit from organically farmed vineyards across California, partnering with growers who care for their land as much as they care for the fruit it produces. In the cellar, they keep it simple: native fermentations, no fining or filtration, and just a touch of sulfur when needed. The result is wine that’s vibrant, playful, and a true reflection of the people and places behind it. 💫 They’ve also collaborated with Andrea Jaramillo of @masvinoplease to create a line of natural wines that celebrate #Latinidad, culture, and community. These wines represent a shared vision of inclusivity and connection, bringing Wonderwerk’s adventurous approach together with Andrea’s passion for crafting wines that speak to her community. #wonderwerk #masvinoplease #naturalwine

Walden Selections is thrilled to welcome @wonderwerk.la toto our portfolio here in WA state! 🍇 Founded by Issamu Kamide & Andrew Lardy, Wonderwerk sources fruit from organically farmed vineyards across California, partnering with growers who care for their land as much as they care for the fruit it produces. In the cellar, they keep it simple: native fermentations, no fining or filtration, and just a touch of sulfur when needed. The result is wine that’s vibrant, playful, and a true reflection of the people and places behind it. 💫 They’ve also collaborated with Andrea Jaramillo of @masvinoplease to create a line of natural wines that celebrate #Latinidad, culture, and community. These wines represent a shared vision of inclusivity and connection, bringing Wonderwerk’s adventurous approach together with Andrea’s passion for crafting wines that speak to her community. #wonderwerk #masvinoplease #naturalwine

Walden Selections is thrilled to welcome @wonderwerk.la toto our portfolio here in WA state! 🍇 Founded by Issamu Kamide & Andrew Lardy, Wonderwerk sources fruit from organically farmed vineyards across California, partnering with growers who care for their land as much as they care for the fruit it produces. In the cellar, they keep it simple: native fermentations, no fining or filtration, and just a touch of sulfur when needed. The result is wine that’s vibrant, playful, and a true reflection of the people and places behind it. 💫 They’ve also collaborated with Andrea Jaramillo of @masvinoplease to create a line of natural wines that celebrate #Latinidad, culture, and community. These wines represent a shared vision of inclusivity and connection, bringing Wonderwerk’s adventurous approach together with Andrea’s passion for crafting wines that speak to her community. #wonderwerk #masvinoplease #naturalwine

Walden Selections is thrilled to welcome @wonderwerk.la toto our portfolio here in WA state! 🍇 Founded by Issamu Kamide & Andrew Lardy, Wonderwerk sources fruit from organically farmed vineyards across California, partnering with growers who care for their land as much as they care for the fruit it produces. In the cellar, they keep it simple: native fermentations, no fining or filtration, and just a touch of sulfur when needed. The result is wine that’s vibrant, playful, and a true reflection of the people and places behind it. 💫 They’ve also collaborated with Andrea Jaramillo of @masvinoplease to create a line of natural wines that celebrate #Latinidad, culture, and community. These wines represent a shared vision of inclusivity and connection, bringing Wonderwerk’s adventurous approach together with Andrea’s passion for crafting wines that speak to her community. #wonderwerk #masvinoplease #naturalwine

Walden Selections is thrilled to welcome @wonderwerk.la toto our portfolio here in WA state! 🍇 Founded by Issamu Kamide & Andrew Lardy, Wonderwerk sources fruit from organically farmed vineyards across California, partnering with growers who care for their land as much as they care for the fruit it produces. In the cellar, they keep it simple: native fermentations, no fining or filtration, and just a touch of sulfur when needed. The result is wine that’s vibrant, playful, and a true reflection of the people and places behind it. 💫 They’ve also collaborated with Andrea Jaramillo of @masvinoplease to create a line of natural wines that celebrate #Latinidad, culture, and community. These wines represent a shared vision of inclusivity and connection, bringing Wonderwerk’s adventurous approach together with Andrea’s passion for crafting wines that speak to her community. #wonderwerk #masvinoplease #naturalwine

Thank you Guillaume d’Angerville of @gdangerville & @domainedupelican_jura for sharing your knowledge and your wines during your visit to Seattle this week.

Thank you very much Luke and Trinie to join us in your portfolio!!! During my first trip in Seattle with the famiky you started to work with @jennyfrancois and almost 7 years later you are part of our family!!! Thanks for belive in our wines, we can make much more together...THANKS!!! IMPORTANT: while riding on Seattle you must stop in the canal to meet Celia and her project at @imperfetta_seattle

@drinkmaq8 is the newest line of mini #makgeolli powered by @hanamakgeolli 🌾 Crafted with organic rice and using innovative brewing techniques, MAQ8 is light, refreshing, and perfectly balanced with just the right hint of sweetness and fizz. Its compact cans and cute design make it perfect for enjoying authentic makgeolli on the go. 🌾 Hana Makgeolliis a Brooklyn based producer of artisanal Korean rice wines founded by brewer Alice Jun. By using only organic rice and traditional brewing methodologies, Alice crafts a range of rice based fermented beverages with complex flavors that showcase the rich depth of Korea’s sool tradition. The rice is certified organic and exclusively sourced from a family farm in California. #HanaMakgeolli does not produce with additives of any kind.

@drinkmaq8 is the newest line of mini #makgeolli powered by @hanamakgeolli 🌾 Crafted with organic rice and using innovative brewing techniques, MAQ8 is light, refreshing, and perfectly balanced with just the right hint of sweetness and fizz. Its compact cans and cute design make it perfect for enjoying authentic makgeolli on the go. 🌾 Hana Makgeolliis a Brooklyn based producer of artisanal Korean rice wines founded by brewer Alice Jun. By using only organic rice and traditional brewing methodologies, Alice crafts a range of rice based fermented beverages with complex flavors that showcase the rich depth of Korea’s sool tradition. The rice is certified organic and exclusively sourced from a family farm in California. #HanaMakgeolli does not produce with additives of any kind.

@drinkmaq8 is the newest line of mini #makgeolli powered by @hanamakgeolli 🌾 Crafted with organic rice and using innovative brewing techniques, MAQ8 is light, refreshing, and perfectly balanced with just the right hint of sweetness and fizz. Its compact cans and cute design make it perfect for enjoying authentic makgeolli on the go. 🌾 Hana Makgeolliis a Brooklyn based producer of artisanal Korean rice wines founded by brewer Alice Jun. By using only organic rice and traditional brewing methodologies, Alice crafts a range of rice based fermented beverages with complex flavors that showcase the rich depth of Korea’s sool tradition. The rice is certified organic and exclusively sourced from a family farm in California. #HanaMakgeolli does not produce with additives of any kind.

@drinkmaq8 is the newest line of mini #makgeolli powered by @hanamakgeolli 🌾 Crafted with organic rice and using innovative brewing techniques, MAQ8 is light, refreshing, and perfectly balanced with just the right hint of sweetness and fizz. Its compact cans and cute design make it perfect for enjoying authentic makgeolli on the go. 🌾 Hana Makgeolliis a Brooklyn based producer of artisanal Korean rice wines founded by brewer Alice Jun. By using only organic rice and traditional brewing methodologies, Alice crafts a range of rice based fermented beverages with complex flavors that showcase the rich depth of Korea’s sool tradition. The rice is certified organic and exclusively sourced from a family farm in California. #HanaMakgeolli does not produce with additives of any kind.

New Producer Alert: @mac_forbes_wines from Australia have just arrived! 🇦🇺 Mac Forbes was born and raised in Victoria’s Yarra Valley at a time when the modern history of the region was commencing. Today he’s travelled full circle to be a part of the next generation responsible for injecting renewed vision and vigour into the Valley. 💫 Growing up surrounded by grapes did not necessarily translate to an innate worldliness about wine. But growing up in the Forbes house developed Mac’s love for sitting around the kitchen table with a glass in hand, enjoying the local produce and chewing the fat. 💫 He has worked in a broad range of jobs within the wine industry in Australia, France, Italy, Portugal and Austria. While Mac loves the wines of Europe, he is also totally convinced that what was learnt about wines means the learning begins again back home. By simply applying European practices does not translate into producing European styled wines. Understanding and lateral consideration, all assist in making balanced wines in the harsh environments of Australia. Mac focuses on mainly Pinot Noir, Chardonnay and Cabernets from the Yarra Valley as well as German inspired Rieslings from the Strathbogie Ranges. 💫 Intent on doing things his way, Mac’s passion for discovering and understanding the nuances of the Yarra Valley has resulted in a strong focus on farming and the improvement of both soil and vine health. His wines are distinct and honest, capturing the essence of each parcel of fruit, and are widely celebrated here and abroad.

New Producer Alert: @mac_forbes_wines from Australia have just arrived! 🇦🇺 Mac Forbes was born and raised in Victoria’s Yarra Valley at a time when the modern history of the region was commencing. Today he’s travelled full circle to be a part of the next generation responsible for injecting renewed vision and vigour into the Valley. 💫 Growing up surrounded by grapes did not necessarily translate to an innate worldliness about wine. But growing up in the Forbes house developed Mac’s love for sitting around the kitchen table with a glass in hand, enjoying the local produce and chewing the fat. 💫 He has worked in a broad range of jobs within the wine industry in Australia, France, Italy, Portugal and Austria. While Mac loves the wines of Europe, he is also totally convinced that what was learnt about wines means the learning begins again back home. By simply applying European practices does not translate into producing European styled wines. Understanding and lateral consideration, all assist in making balanced wines in the harsh environments of Australia. Mac focuses on mainly Pinot Noir, Chardonnay and Cabernets from the Yarra Valley as well as German inspired Rieslings from the Strathbogie Ranges. 💫 Intent on doing things his way, Mac’s passion for discovering and understanding the nuances of the Yarra Valley has resulted in a strong focus on farming and the improvement of both soil and vine health. His wines are distinct and honest, capturing the essence of each parcel of fruit, and are widely celebrated here and abroad.

New Producer Alert: @mac_forbes_wines from Australia have just arrived! 🇦🇺 Mac Forbes was born and raised in Victoria’s Yarra Valley at a time when the modern history of the region was commencing. Today he’s travelled full circle to be a part of the next generation responsible for injecting renewed vision and vigour into the Valley. 💫 Growing up surrounded by grapes did not necessarily translate to an innate worldliness about wine. But growing up in the Forbes house developed Mac’s love for sitting around the kitchen table with a glass in hand, enjoying the local produce and chewing the fat. 💫 He has worked in a broad range of jobs within the wine industry in Australia, France, Italy, Portugal and Austria. While Mac loves the wines of Europe, he is also totally convinced that what was learnt about wines means the learning begins again back home. By simply applying European practices does not translate into producing European styled wines. Understanding and lateral consideration, all assist in making balanced wines in the harsh environments of Australia. Mac focuses on mainly Pinot Noir, Chardonnay and Cabernets from the Yarra Valley as well as German inspired Rieslings from the Strathbogie Ranges. 💫 Intent on doing things his way, Mac’s passion for discovering and understanding the nuances of the Yarra Valley has resulted in a strong focus on farming and the improvement of both soil and vine health. His wines are distinct and honest, capturing the essence of each parcel of fruit, and are widely celebrated here and abroad.

New Producer Alert: @mac_forbes_wines from Australia have just arrived! 🇦🇺 Mac Forbes was born and raised in Victoria’s Yarra Valley at a time when the modern history of the region was commencing. Today he’s travelled full circle to be a part of the next generation responsible for injecting renewed vision and vigour into the Valley. 💫 Growing up surrounded by grapes did not necessarily translate to an innate worldliness about wine. But growing up in the Forbes house developed Mac’s love for sitting around the kitchen table with a glass in hand, enjoying the local produce and chewing the fat. 💫 He has worked in a broad range of jobs within the wine industry in Australia, France, Italy, Portugal and Austria. While Mac loves the wines of Europe, he is also totally convinced that what was learnt about wines means the learning begins again back home. By simply applying European practices does not translate into producing European styled wines. Understanding and lateral consideration, all assist in making balanced wines in the harsh environments of Australia. Mac focuses on mainly Pinot Noir, Chardonnay and Cabernets from the Yarra Valley as well as German inspired Rieslings from the Strathbogie Ranges. 💫 Intent on doing things his way, Mac’s passion for discovering and understanding the nuances of the Yarra Valley has resulted in a strong focus on farming and the improvement of both soil and vine health. His wines are distinct and honest, capturing the essence of each parcel of fruit, and are widely celebrated here and abroad.

Excited to welcome the wines of @jeanyvesperon back to Washington state via @zevrovineselections!!! 🏔️ Born and raised in the Savoie, Jean-Yves Péron studied winemaking in Bordeaux in the late 90’s. After school he spent some time working for #ThieryAllemand in Cornas and later with #BrunoSchueller in Alsace, both of whom he considers his mentors🇫🇷 In 2004 he returned to the Savoie and began making his own wine in the village of Chevaline on schist-covered sloping vineyards running anywhere between 350 and 550 meters. In some ways working vineyards at these altitudes in the Alps, on slopes this steep is more like mountain climbing than winemaking, but Jean-Yves believes that the opportunity to work with vines over 100 years old on this ancient terroir is more than worth it.🇫🇷 While Jean-Yves works organically and biodynamically but doesn’t see the need for any certification, preferring to let the wine speak for itself. The estate is divided into several micro-parcels containing Mondeuse, Jacquère, Altesse, and Roussanne. 🇫🇷 The reds tend to be made carbonically and some of the whites see extended maceration times, influenced by the Jean-Yves’ love forNorthern Italian “orange” wines. In the next few years, he hopes to plant two more hectares of vines featuring some forgotten local varietals and also make more apple cider. 🍐 He has now started a little négoce project to extend his production and make pear cider as well. #jeanyvesperon

Excited to welcome the wines of @jeanyvesperon back to Washington state via @zevrovineselections!!! 🏔️ Born and raised in the Savoie, Jean-Yves Péron studied winemaking in Bordeaux in the late 90’s. After school he spent some time working for #ThieryAllemand in Cornas and later with #BrunoSchueller in Alsace, both of whom he considers his mentors🇫🇷 In 2004 he returned to the Savoie and began making his own wine in the village of Chevaline on schist-covered sloping vineyards running anywhere between 350 and 550 meters. In some ways working vineyards at these altitudes in the Alps, on slopes this steep is more like mountain climbing than winemaking, but Jean-Yves believes that the opportunity to work with vines over 100 years old on this ancient terroir is more than worth it.🇫🇷 While Jean-Yves works organically and biodynamically but doesn’t see the need for any certification, preferring to let the wine speak for itself. The estate is divided into several micro-parcels containing Mondeuse, Jacquère, Altesse, and Roussanne. 🇫🇷 The reds tend to be made carbonically and some of the whites see extended maceration times, influenced by the Jean-Yves’ love forNorthern Italian “orange” wines. In the next few years, he hopes to plant two more hectares of vines featuring some forgotten local varietals and also make more apple cider. 🍐 He has now started a little négoce project to extend his production and make pear cider as well. #jeanyvesperon

Excited to welcome the wines of @jeanyvesperon back to Washington state via @zevrovineselections!!! 🏔️ Born and raised in the Savoie, Jean-Yves Péron studied winemaking in Bordeaux in the late 90’s. After school he spent some time working for #ThieryAllemand in Cornas and later with #BrunoSchueller in Alsace, both of whom he considers his mentors🇫🇷 In 2004 he returned to the Savoie and began making his own wine in the village of Chevaline on schist-covered sloping vineyards running anywhere between 350 and 550 meters. In some ways working vineyards at these altitudes in the Alps, on slopes this steep is more like mountain climbing than winemaking, but Jean-Yves believes that the opportunity to work with vines over 100 years old on this ancient terroir is more than worth it.🇫🇷 While Jean-Yves works organically and biodynamically but doesn’t see the need for any certification, preferring to let the wine speak for itself. The estate is divided into several micro-parcels containing Mondeuse, Jacquère, Altesse, and Roussanne. 🇫🇷 The reds tend to be made carbonically and some of the whites see extended maceration times, influenced by the Jean-Yves’ love forNorthern Italian “orange” wines. In the next few years, he hopes to plant two more hectares of vines featuring some forgotten local varietals and also make more apple cider. 🍐 He has now started a little négoce project to extend his production and make pear cider as well. #jeanyvesperon

Excited to welcome the wines of @jeanyvesperon back to Washington state via @zevrovineselections!!! 🏔️ Born and raised in the Savoie, Jean-Yves Péron studied winemaking in Bordeaux in the late 90’s. After school he spent some time working for #ThieryAllemand in Cornas and later with #BrunoSchueller in Alsace, both of whom he considers his mentors🇫🇷 In 2004 he returned to the Savoie and began making his own wine in the village of Chevaline on schist-covered sloping vineyards running anywhere between 350 and 550 meters. In some ways working vineyards at these altitudes in the Alps, on slopes this steep is more like mountain climbing than winemaking, but Jean-Yves believes that the opportunity to work with vines over 100 years old on this ancient terroir is more than worth it.🇫🇷 While Jean-Yves works organically and biodynamically but doesn’t see the need for any certification, preferring to let the wine speak for itself. The estate is divided into several micro-parcels containing Mondeuse, Jacquère, Altesse, and Roussanne. 🇫🇷 The reds tend to be made carbonically and some of the whites see extended maceration times, influenced by the Jean-Yves’ love forNorthern Italian “orange” wines. In the next few years, he hopes to plant two more hectares of vines featuring some forgotten local varietals and also make more apple cider. 🍐 He has now started a little négoce project to extend his production and make pear cider as well. #jeanyvesperon

Despite its often mispronounced name, perhaps no other estate embodies “artisanal” as best as #RoncodelGnemiz. The ambiance is steeped heavily in “vigneron”, honing in on a philosophy that seeks to valorize the various shades of each individual vineyard, capable of crafting different expressions despite their often close proximity. The wines are pure renderings of nature with as little impact from man as possible. Sauvignon is the darling at Gnemiz, and the vineyard parcels are each vinified separately, considered and handled like authentic crus. 💫 Owned and managed by Serena Palazzolo and her sons, with the support of her husband - winemaker Christian Patat -Ronco del Gnemiz and its ten hectares sit atop the hill of Rosazzo in the Colli Orientali region of Friuli near Udine. In this area, history is rich: the Abbazia di Rosazzo dates back to 1200, where there are records of winemaking from the year 1000 by Augustinian monks. It has always represented the world’s point of connection between Occidente e Oriente, or the East and the West. The Palazzolo family bought the Rocco del Gnemiz estate in the 1960s, but it was Serena who brought it to life in the ‘90s using an organic approach destined for quality. The philosophy at Gnemiz embodies total respect for the land and local heritage, avoiding chemicals at all cost and cultivating both local varieties like Friulano and international ones like Sauvignon, Chardonnay and Merlot, which have long had a place in Friulian winemaking. The focus is on varietal, single-vineyard expressions which, when in the hands of experienced oenologist, Christian Patat, result in beautiful wines with remarkable integrity. 💫 The slopes of Rosazzo in the hilly Colli Orientali boast an exceptional exposure to light and the sun’s rays, protected from harsh winters by the Alps. Cool, dry winds from the nearby Adriatic tend to lend a slightly salty, sea brine to the wines. The 16.5 hectares of vineyards at Gnemiz lie on Friuli’s signature ‘Ponca’ soils that alternate from marl to sandstone.

Despite its often mispronounced name, perhaps no other estate embodies “artisanal” as best as #RoncodelGnemiz. The ambiance is steeped heavily in “vigneron”, honing in on a philosophy that seeks to valorize the various shades of each individual vineyard, capable of crafting different expressions despite their often close proximity. The wines are pure renderings of nature with as little impact from man as possible. Sauvignon is the darling at Gnemiz, and the vineyard parcels are each vinified separately, considered and handled like authentic crus. 💫 Owned and managed by Serena Palazzolo and her sons, with the support of her husband - winemaker Christian Patat -Ronco del Gnemiz and its ten hectares sit atop the hill of Rosazzo in the Colli Orientali region of Friuli near Udine. In this area, history is rich: the Abbazia di Rosazzo dates back to 1200, where there are records of winemaking from the year 1000 by Augustinian monks. It has always represented the world’s point of connection between Occidente e Oriente, or the East and the West. The Palazzolo family bought the Rocco del Gnemiz estate in the 1960s, but it was Serena who brought it to life in the ‘90s using an organic approach destined for quality. The philosophy at Gnemiz embodies total respect for the land and local heritage, avoiding chemicals at all cost and cultivating both local varieties like Friulano and international ones like Sauvignon, Chardonnay and Merlot, which have long had a place in Friulian winemaking. The focus is on varietal, single-vineyard expressions which, when in the hands of experienced oenologist, Christian Patat, result in beautiful wines with remarkable integrity. 💫 The slopes of Rosazzo in the hilly Colli Orientali boast an exceptional exposure to light and the sun’s rays, protected from harsh winters by the Alps. Cool, dry winds from the nearby Adriatic tend to lend a slightly salty, sea brine to the wines. The 16.5 hectares of vineyards at Gnemiz lie on Friuli’s signature ‘Ponca’ soils that alternate from marl to sandstone.

Despite its often mispronounced name, perhaps no other estate embodies “artisanal” as best as #RoncodelGnemiz. The ambiance is steeped heavily in “vigneron”, honing in on a philosophy that seeks to valorize the various shades of each individual vineyard, capable of crafting different expressions despite their often close proximity. The wines are pure renderings of nature with as little impact from man as possible. Sauvignon is the darling at Gnemiz, and the vineyard parcels are each vinified separately, considered and handled like authentic crus. 💫 Owned and managed by Serena Palazzolo and her sons, with the support of her husband - winemaker Christian Patat -Ronco del Gnemiz and its ten hectares sit atop the hill of Rosazzo in the Colli Orientali region of Friuli near Udine. In this area, history is rich: the Abbazia di Rosazzo dates back to 1200, where there are records of winemaking from the year 1000 by Augustinian monks. It has always represented the world’s point of connection between Occidente e Oriente, or the East and the West. The Palazzolo family bought the Rocco del Gnemiz estate in the 1960s, but it was Serena who brought it to life in the ‘90s using an organic approach destined for quality. The philosophy at Gnemiz embodies total respect for the land and local heritage, avoiding chemicals at all cost and cultivating both local varieties like Friulano and international ones like Sauvignon, Chardonnay and Merlot, which have long had a place in Friulian winemaking. The focus is on varietal, single-vineyard expressions which, when in the hands of experienced oenologist, Christian Patat, result in beautiful wines with remarkable integrity. 💫 The slopes of Rosazzo in the hilly Colli Orientali boast an exceptional exposure to light and the sun’s rays, protected from harsh winters by the Alps. Cool, dry winds from the nearby Adriatic tend to lend a slightly salty, sea brine to the wines. The 16.5 hectares of vineyards at Gnemiz lie on Friuli’s signature ‘Ponca’ soils that alternate from marl to sandstone.

Despite its often mispronounced name, perhaps no other estate embodies “artisanal” as best as #RoncodelGnemiz. The ambiance is steeped heavily in “vigneron”, honing in on a philosophy that seeks to valorize the various shades of each individual vineyard, capable of crafting different expressions despite their often close proximity. The wines are pure renderings of nature with as little impact from man as possible. Sauvignon is the darling at Gnemiz, and the vineyard parcels are each vinified separately, considered and handled like authentic crus. 💫 Owned and managed by Serena Palazzolo and her sons, with the support of her husband - winemaker Christian Patat -Ronco del Gnemiz and its ten hectares sit atop the hill of Rosazzo in the Colli Orientali region of Friuli near Udine. In this area, history is rich: the Abbazia di Rosazzo dates back to 1200, where there are records of winemaking from the year 1000 by Augustinian monks. It has always represented the world’s point of connection between Occidente e Oriente, or the East and the West. The Palazzolo family bought the Rocco del Gnemiz estate in the 1960s, but it was Serena who brought it to life in the ‘90s using an organic approach destined for quality. The philosophy at Gnemiz embodies total respect for the land and local heritage, avoiding chemicals at all cost and cultivating both local varieties like Friulano and international ones like Sauvignon, Chardonnay and Merlot, which have long had a place in Friulian winemaking. The focus is on varietal, single-vineyard expressions which, when in the hands of experienced oenologist, Christian Patat, result in beautiful wines with remarkable integrity. 💫 The slopes of Rosazzo in the hilly Colli Orientali boast an exceptional exposure to light and the sun’s rays, protected from harsh winters by the Alps. Cool, dry winds from the nearby Adriatic tend to lend a slightly salty, sea brine to the wines. The 16.5 hectares of vineyards at Gnemiz lie on Friuli’s signature ‘Ponca’ soils that alternate from marl to sandstone.

Despite its often mispronounced name, perhaps no other estate embodies “artisanal” as best as #RoncodelGnemiz. The ambiance is steeped heavily in “vigneron”, honing in on a philosophy that seeks to valorize the various shades of each individual vineyard, capable of crafting different expressions despite their often close proximity. The wines are pure renderings of nature with as little impact from man as possible. Sauvignon is the darling at Gnemiz, and the vineyard parcels are each vinified separately, considered and handled like authentic crus. 💫 Owned and managed by Serena Palazzolo and her sons, with the support of her husband - winemaker Christian Patat -Ronco del Gnemiz and its ten hectares sit atop the hill of Rosazzo in the Colli Orientali region of Friuli near Udine. In this area, history is rich: the Abbazia di Rosazzo dates back to 1200, where there are records of winemaking from the year 1000 by Augustinian monks. It has always represented the world’s point of connection between Occidente e Oriente, or the East and the West. The Palazzolo family bought the Rocco del Gnemiz estate in the 1960s, but it was Serena who brought it to life in the ‘90s using an organic approach destined for quality. The philosophy at Gnemiz embodies total respect for the land and local heritage, avoiding chemicals at all cost and cultivating both local varieties like Friulano and international ones like Sauvignon, Chardonnay and Merlot, which have long had a place in Friulian winemaking. The focus is on varietal, single-vineyard expressions which, when in the hands of experienced oenologist, Christian Patat, result in beautiful wines with remarkable integrity. 💫 The slopes of Rosazzo in the hilly Colli Orientali boast an exceptional exposure to light and the sun’s rays, protected from harsh winters by the Alps. Cool, dry winds from the nearby Adriatic tend to lend a slightly salty, sea brine to the wines. The 16.5 hectares of vineyards at Gnemiz lie on Friuli’s signature ‘Ponca’ soils that alternate from marl to sandstone.

Aging wine… 👀WHAT is it that some producer’s wines taste sooo fresh DESPITE their age?!?

Again, @christiantschida enlightens us with his words here with memories of one his Riesling wines which “didn’t have an age”. We have also had interesting experiences, one that comes to mind being a very old Lino Maga red wine for example

Have you had similar experiences?