Eagle Harbor Wine Company
Downtown Tasting Room: With seating indoors and outside on our covered patio, you can enjoy wine tasting here year round. A quick walk from the Seattle ferry, and you can be tasting our award winning, small batch, dry white and red wines. We source our grapes from some of the finest vineyards in Eastern Washington, and make the wine right here on Bainbridge Island. While we concentrate on creating red wines from Bordeaux varietals, our Walla Walla Viognier is a white wine not to be missed. Winery & Tasting Room: We were thrilled to move into our new winery in the summer of 2016. Everything is done on site except grow the grapes. We crush the grapes, ferment them, age the wine in French oak barrels, and bottle each vintage. We are always happy to give you a tour and show you what’s involved. 0n summer weekends we often have musicians who play in the tasting room and in the fall you will likely find us in the middle of crush. You’re welcome to roll up your sleeves and sort grapes with us if that’s what’s happening! Our contemporary tasting room is the perfect place to finish your visit. We are able to accommodate large groups at the winery tasting room, consider us for your next book group or party.
Downtown Tasting Room:
278 Winslow Way E Suite 106
Bainbridge Island, WA 98110
- Award Winning Wines from Bainbridge Island.
- Meeting / Conference Facilities:
- Wedding Facilities:
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- Dog Friendly:
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- Wine Tasting:
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What began as a hands-on artisanal endeavor, primarily influenced by old world wine styles, Eagle Harbor Wine Co. has grown since in size (aiming for an ambitious 2,000 cases per year), complexity, and variety.
In 2009, Emily Parsons, who had a well-tended passion and curiosity for wine, began working alongside Remash after enjoying one of his wines. Participating in punch downs and crushes, immersing herself in the process and the winemaking business, Parsons continued her education studying wine and winemaking at UC Davis.
Then in 2012, inspired by the wine, an entrepreneurial spirit, and full support from fellow enthusiast and husband Steve Trimble, Parsons became an investor in the winery, purchasing seven tons of grapes.
Two years later in 2014, impressed by her passion and dedication, Remash saw fit to pass the torch – and his legacy – to his devoted protégé who runs all facets of the business today while Remash remains in the role of consulting winemaker. Parsons is wholly committed to the Bainbridge community, making superb quality, delicious wine, and honoring and furthering winemaking in Washington State.
Estate Vineyards / AVA
…and Washington’s cherished wine country is among the world’s richest regions (located approximately on the same latitude (46ºN) as some of the great French wine regions of Bordeaux and Burgundy) producing some superb fruit. A dry climate and abundant sunlight during the growing season creates an ideal environment along Washington’s eastern slope. Full-ripened grapes offer up complex flavor, good acid levels and pleasing aromatics. In fact, Washington’s wine industry is now the fastest-growing agricultural sector in the state and and the number of wineries have quadrupled in the past decade. It now attracts two million visitors each year!
Dwelley Vineyard: Viognier|Cabernet|Merlot
Cozied up to the Blue Mountains on a sweeping rise overlooking the city of Walla Walla, Dwelley is 20-acres of warm, grape-growing paradise producing complete flavor development. Rooted in Walla Walla silt loam, rows are single-side watered for vine stress producing small grapes and moderate cane growth. Dave Jones, owner and vineyard manager, meticulously thins the leaves the second week of September for good sun exposure on the fruit and clusters are pruned to one or two clusters per cane encouraging fruit maturation during the critical period before harvest.
Kiona Vineyard: Sangiovese|Cab Franc
Kiona is part of the Red Mountain AVA, one of the world’s best grape growing coordinates. Abundant sunshine, unusually clear skies and northerly latitude, it averages 17-plus hours of sunlight per day. Bitterly cold winters take the vines dormant completing the annual (and necessary) temperature cycle and the arid climate (Red Mountain averages but five inches of rain per year) lets growers influence watering and results in well-ripened and robust fruit harvests. A Goldilocks setting, vines are rooted in a sandy, fine-texture silt that sits atop a fractured basalt rock that’s rich, and allows for ideal drainage. Fluctuating temperatures (it can enjoy a 40 to 50 degree swing from day to night) reduces acid loss that can occur if vines and grapes are continually warm. Red Mountain grapes are high in both sugar and acidity, an exceedingly uncommon and coveted wine production characteristic.
Seven Hills Vineyard: Cabernet
The original vineyard and heart of SeVein, Seven Hills, is one of the first commercial vineyards in the Walla Walla Valley AVA. Seven Hills Vineyard was first planted in 1980 and then expanded in 1989. Norm McKibben purchased this 20-acre old block in 1994 and, in partnership with Gary Figgins, Marty Clubb, and Bob Rupar, expanded Seven Hills Vineyard in 1997 and 1998 to over 200 acres. With an elevation of 850 to 1,050 feet, the site has excellent soil and air drainage and is one of the most technologically advanced in the industry. The vertically trained canopy, controlled cluster spacing and sunlight exposure generates uniform fruit ripeness. Soil moisture is monitored daily by computer with sophisticated drip irrigation scheduled to augment vine development yet limit excessive canopy growth. Yields are strictly controlled to assure ultra-premium quality.