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"We're just a speck in time"

- Chuck Reininger

Essential Walla Walla

Our wines reflect the adventurous spirit of Chuck Reininger, the first to establish a winery using fruit exclusively from Walla Walla. Every sip tells a story, from this region’s rich natural history to the wonderfully nuanced diversity in every grape.

Come Visit Us

Tasting Room & Winery

Walla Walla

5858 Old Highway 12
Walla Walla WA 99362
ph: 509-522-1994

Directions & Hours

Helix Tasting Room

Spokane

824 W Sprague Ave
Spokane, WA 99362
ph: 509-242-3190

Directions & Hours

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

Join The Club

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. So, in fantasizing about all the brunches that spring is bound to host, we decided to work some Sémillon into our favorite breakfast recipe of all time, eggs benedict with hollandaise sauce. Now don’t worry, this is way 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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