Basel
Cellars
“Basel
Cellars—
A Winery,
A Destination
and a
Search for Excellence”
By Christina Kelly
Avalon Editor/Writer
Trey Busch is like many young winemakers lured
to the Walla Walla Valley to help pioneer the wine industry’s growing
reputation for luscious Merlot, powerful Cabernet Sauvignon and silky
Syrah.
But
Basel Cellars is not an ordinary winery, and the wines produced are far
from average. For starters, the $14 million
estate features a 13,000
square-foot luxury overnight lodge perched on a hill overlooking the Walla
Walla River and valley floor. Combine a well-stocked pond, complete with
fly fishing lessons and landscaped grounds overlooking golden wheat fields
nestled next to the foothills of the Blue Mountains, and you know you have
something special going on.
And, the crème de la crème is
the wine, bottled under two labels, Basel Cellars and the second label
Vierra, producing an exciting
and elegant Bordeaux blend called Merriment, and small productions of some
of the best Syrah in the region. Vierra, captures some of the essence of
Basel wines at value prices with a Claret, Syrah and a small amount of
Cabernet Franc.
A native of Atlanta, GA, Busch realizes just
how lucky he was to land the top winemaking spot at Basel Cellars, which
opened officially in 2003.
After college and a two-year stint in the Navy, Busch moved to Seattle
and began a career working as a buyer for Nordstrom’s.
But life at one of Seattle’s premiere
department stores took a toll on the 34-year-old who spent part of his
life living out of a suitcase
and motel rooms, and long work weeks away from his wife Jennifer.
“I just didn’t want to do this anymore,” Busch admits. “By
the time we had our daughter Kailey, I knew I wanted a life closer to home.
I wanted a different challenge.”
While visiting friends in the Walla Walla area, Busch was introduced to
Eric Dunham, winemaker for Dunham Cellars, who offered Busch a way out
of the retail rat race and into the grape business.
“Eric needed an assistant winemaker, especially one who understood
production and sales,” Busch said. “Obviously, I didn’t
know squat about wine at the time, other than I liked what was being produced
in Walla Walla. But we looked around and realized it was the perfect place
to raise our daughter, and the job was intriguing enough to take the plunge.”
For three years, Busch worked for Dunham, learning the ropes of the wine
business, taking courses in winemaking and production and participating
in weekly tasting sessions with a group of winemakers from the area. He
read everything he could get his hands on, holding Kailey in one arm while
reading a technical manual with his free arm. He spent countless hours
in the vineyards.
“It was an intense learning period and I learned a lot from Eric
Dunham,” Busch said.
The work paid off.
The Basel Connection
As his passion for wine and technical experience
grew, Trey Busch began nurturing a plan to someday make his own wine.
As another winemaker recently
commented, “you can’t be around Walla Walla for long and not
pick up the enthusiasm that abounds for winemaking—it is like an
infectious laugh and once started, everybody is at least giggling.”
 Greg Basel, a grape grower in Walla Walla, (Pheasant Run Vineyard) and
his partner Steve Hanson wanted to build a winery in the area. When the
estate of a former wireless communications executive came up for auction,
the two partners quickly realized they could turn the mansion and grounds
into a winery and a destination site for guests who purchase a membership
to Basel Cellars. The membership allows the mansion to be rented for up
to 18 guests in rustic but elegantly-furnished home.
 Memberships started out slow, but according
to Lynn Anderson, Basel Cellars marketing and sales guru, “weekends
are totally booked for the year.”
With the new location, which happened to already have grapes planted,
the two business partners needed a winemaker. And, through word-of-mouth,
Trey Busch became one of the luckiest and newest winemakers in Walla Walla.
“I knew I was lucky and better yet, Greg and Steve wanted to make
the best wine they could from the best fruit available,” Busch said. “That
was the top goal—to get the best out of the vineyards.”
The Wines
Because Walla Walla can remain very hot during the summer months, Busch
said he has to deal with elevated pH levels, either by acidifying the wine
or blending with fruit from other areas such as the Columbia Valley. Busch
then separates the free-run juice from the press juice. All the press juice
is destined for Vierra wines while the free running juice is stored in
new oak and eventually is part of the blend for Basel wines.
The Basel wines, says Busch, are crafted for
longevity. They are intense now, although drinkable, but will age with
grace and power. The 2001 Merriment
is a blend of 50 percent Cabernet Sauvignon, 40 percent Merlot and 10 percent
Cabernet Franc. This is a gorgeous wine filled with plum, dark cherries
and herbs in the mouth. The tannins are smooth and approachable. Busch
says his 2002 Merriment will be released in December.
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