Cadaretta wines come from select vineyards in Washington's Columbia Valley, including our own Southwind Estate Vineyard in the Walla Walla Valley. The Middleton family began working the land on the Washington State . Our boutique Walla Walla winery combines our family’s agricultural history with an international style and flair. It joins our essential commitment to the land with our abiding passion for making the best from that land. Cadaretta is a blend of science and soul, tempered with tradition and balance.
Located in the heart of Walla Walla, Washington.
- Science & Soul.
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Average Bottle Price
We diversified into grapes in California 22 years ago. We’re now bringing that grape and wine experience back to Washington, and to our family roots. We’re planting wines in the Walla Walla Valley viticultural area, and we’ve named our wine “Cadaretta,” after one of our family’s early lumber schooners, used to ship timber from Washington to California in the 1920s and 1930s.
Our boutique Walla Walla winery combines our family’s agricultural history with an international style and flair. It joins our essential commitment to the land with our abiding passion for making the best from that land. Cadaretta is a blend of science and soul, tempered with tradition and balance.
Two of our wines are generally available. These are our Cadaretta SBS (Sauvignon Blanc / Semillon) and Cadaretta Cabernet Sauvignon. They can be found in fine wine shops and restaurants, and can usually be ordered directly from the winery, through our on-line shop or by telephone.
Other wines are made in very small quantities and are available exclusively to our offering list, to winery visitors, and to a handful of retailers and restaurateurs. These wines include Cadaretta Syrah, Cadaretta Springboard (our Bordeaux varietal blend), Cadaretta Windthrow (our Rhone varietal blend), and Cadaretta Highclimber (our Italian varietal selection).
Estate Vineyards / AVA
The Lickskillet Very Stony Loam series, the fractured and decayed basalts that we have at Southwind, are common on every steep, hillside soil type for the region. They’re not present, however, below 1,250 feet, the maximum height of the Missoula flood. Because of the relatively high elevation, it’s not been historically convenient to develop water to these sites. They’ve not been developed for viticulture, primarily because they are thin, rocky, and occur on steep slopes where cultivation is difficult. A challenge is that it’s so difficult to get water up that high (which is not the primary reason, however). But when this does happens, viticulturists and winemakers find ancient basalt soils, with highly oxidized iron and magnesium, as well as elevated calcium carbonate levels. This results in a distinctive assemblage of mineral nutrients available to vines, which have a big flavor impact on the resulting wines.
It’s a rarity, and an experiment. It’s very difficult to access soils like this in this semi-arid environment; the site is stony, harsh, sunny, and wind exposed.