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.
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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
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
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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.Read More