Our Walla Walla Tasting Room will be closing at 4pm for a private event on Saturday, October 12th.

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"We're just a speck in time"

- Chuck Reininger

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25 Years of Reininger

Mighty Waters

The name Walla Walla means many waters, but the real story of the floods that formed this region is beyond imagination. Discover more about the viticulture in this valley we call home.

About Walla Walla

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Our wine club grants you access to a host of benefits, as well as a vibrant community of passionate wine drinkers!

View our wine clubs

Our wine club grants you access to a host of benefits, as well as a vibrant community of passionate wine drinkers!

View our wine clubs

News & Events

Recipe - Eggs Benedict with Sémillon Hollandaise Sauce

Spring, oh spring, how we await you! These sunny March days in Walla Walla have been spent daydreaming about warmer weather, longer days, and white wine to round it all out. Not sure about you, but our white wine stocks at home are looking pretty bare! So when we went to the library wine rack here at the winery, we were so excited to find a few cases of our 2010 REININGER Sémillon. Naturally, we popped a bottle, handed glasses to Chuck, Abbie and Brad, and tasted it. Holy cow, it’s so good! It’s amazing how much tangerine, pineapple and tropical fruit can hang on in wines over the years. Bright acidity, smooth as velvet, and uplifting enough to carry us through the last of winter.While fantasizing about all the brunches that spring is bound to host, we decided to work Sémillon into our favorite breakfast recipe of all time, eggs benedict with hollandaise sauce. Don’t worry--this is much easier than most people think. A little prep, a couple more dishes than you're used to, and you too can poach an egg and make hollandaise. So grab some 2010 REININGER Sémillon, pop the cork, and let’s do brunch.

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