My start in the wine business began in Walla Walla, Washington, a region that was also getting its own  start as a wine grape producing region. At that time, there were roughly 25 wineries producing on  average 1,000 cases/winery! Upon graduation from Whitman College with a B.A. in French Literature, I  pursued enology and viticulture studies at the, then, brand-new, Walla Walla Wine Institute. I was the  3rd graduating class of approx. 30 students in 2007. Next, it was off to France to complete a master’s  program in International Wine business in Dijon, France which led me to live and work in the Languedoc Roussillon. This vast region, which is the largest wine-growing region in the world, has a surprising  number of similarities to my native Eastern Washington State and gave me incredible insights and  perspective on the potential of my own native state to produce world-class wines.  

After a 12 year hiatus in the Languedoc-Roussillon, where I lived and worked learning about how  vineyards are cultivated in an equally, similar growing climate, I decided it was time to craft my own wine from the Columbia Valley, a beautiful, red blend of Syrah and Grenache, some of my favorite grape varietals. TOP SOURCE is born!  

Next came the opportunity to work with some special lots of wines from the Walla Walla Valley.  

You might ask how I got my hands on such great Walla Walla Valley wine? All those year’s ago, as a  young person in the valley, I partied with, shared dinners, attended wine events, waited on, worked at  various wineries leading me to cultivate and maintain many important relationships with winemakers,  winery and vineyard owners, in the valley even during my time in France. As those various people have  progressed in their businesses, they are happy to see my back in town and give me a chance to bring a  new vision to the valley as Walla Walla continues to prove itself as a top, world-class, wine-growing  region with it’s own personality, pedigree, and great people.  

As our valley is still quite small, yet growing, I signed an NDA with the different sources involved in my  project in order to be able to purchase these wines. I really wish I could tell you in more in detail exactly  the provenance and pedigree (it’s quite spectacular), all I can say is my wine is a beautiful blend from  distinctive parts of Walla Walla and I am absolutely tickled to share something so special with my fellow  wine lovers. 

The Southern part of the Columbia Valley is an ideal place for Syrah and Grenache to grow as the harsh,  desert-like climate, (Washington State has the most northern “desert” in the United States) stresses the  vines, resulting in incredible fruit quality. Due to the Columbia Valley’s northern, geographic latitude,  we also benefit from high, daily, temperature differences (diurnal flux), especially in the summer which  allows the vines to better conserve natural acidity thus achieving natural balance between the alcohol  levels, acidity, and amazing aromatic complexity.  

Walla Walla Valley is one of the United State’s few AVA’s that is located on basalt-based, volcanic soils.  Volcanic soils make up 3% of the world’s soils and an even smaller percentage of the world’s wines  (Read: Volcanic wines: Salt, Grit, Power by John Szabo). Wines coming from volcanic soils are unique  because they have ideal drainage and are nutrient poor thus creating growing conditions that force the  vines to produce the best quality fruit.  

The Walla Walla Valley is composed of 4 unique volcanic soil composites of which this blend of only  Syrah represents several.  

Owen Bargreen

“The 2018 Red Wine Columbia Valley combines Syrah (70%) with Grenache (30%). The palate is wonderfully stony with bright red fruits that mingle with orange rind, umami and pretty pomegranate seed flavors. The salty accents really make this sing.” (score 93) — Owen Bargreen

“The 2018 Syrah Walla Walla Valley showcases plenty of stony terroir on the paate, which is nicely textured with really good flavor range, from bright red fruits to salted meats to green olive and wet stone. This beautiful effort is drinking marvelously right now.” (score 93) — Owen Bargreen