People who bought wines from Columbia Crest
also bought wines from:
Canoe
Ridge, Chateau
Ste Michelle, Snoqualamie
Other Washington wineries we suggest:
Di
Stefano, Walla
Walla Vintners, Kiona,
L'Ecole #41
Columbia Crest is one of the largest wineries
in the United States, and the largest in the Northwestern United States.
Columbia Crest is located in a beautiful Chateau in Woodinville, Washington,
built by the winery in 1982. By 1983, Columbia Crest had invested $26
million in the Washington winery, a sum that has been returned many times
over as the winery was immediately successful, and continues to be one
of the most successful wineries in the world.
 By 1990, noted wine critic Robert Parker had named Columbia Crest
one of the 24 "best value wineries". So many awards and kudos have been
awarded that we literally don't have room to list them all here.In 1992,
Columbia Crest began viticultural and enological research on microclimates
and irrigation that continues today.
Columbia Crest has pioneered vineyard and winery
research in the Northwest. In March, 1999, Columbia Crest released the
results of their six year study on irrigation
in the Northwest. In 1999, Columbia Crest added a new, $7 million red wine fermentation facility to its
winery. The expansion introduced to Columbia Crest rotary fermenters,
a high-tech heating and cooling system that can be monitored and adjusted
from a remote location, and fermentation, storage and blending tanks in
varying sizes. The expansion will help winemaker Doug Gore
to create even more fine, handcrafted wines.
As extraordinary as they are, the winegrowing conditions
in the Columbia Valley can’t produce wine on their own. That’s where Columbia
Crest’s winegrowers and winemakers come in, led by Doug Gore.
A California native, Doug has been making wine in
Washington State since 1982 and making headlines for almost as long. His
Columbia Crest Merlots caught the wine world’s attention more than a decade
ago, and he continues to innovate with Columbia Crest’s Semillon, Semillon-Chardonnay,
Cabernet Sauvignon, Chardonnay, and Merlot-Cabernet programs.
Though Doug’s work has helped Columbia Crest win many
awards, he urges visitors to the winery to decide for themselves which
wines they like best. "Awards and high ratings are fun to get," he says,
"but you can’t drink them. The best wine in the world is the one that
tastes best to you."
 One
of Doug Gore’s long-term projects at Columbia Crest has been to create
what he calls "wineries within the winery," so that different wines can
be made in different ways, depending on the varietal, the vintage, and
the vineyards. "We even assign people to those specific areas," he says,
"so that they have an opportunity to become expert with the processes
they’re using. This also creates a special feeling about what they’re
doing. The areas that people work in really do become wineries within
the winery." The specific artisan techniques Doug applies to different
Columbia Crest wines are key components in their ultimate designation
as Columbia Valley, Grand Estates, or Reserve wines.
Of course, he is intimately acquainted with his wine
grapes long before they arrive in the winery. "It all starts in the fields,"
he says, "and we’re blessed to have so many of our vineyards right around
the winery so I can be close to the vines." After the harvest, he keeps
in mind how each lot of winegrapes was farmed. "We have a tremendous amount
of sophisticated winemaking technology at our disposal at Columbia Crest,"
he explains. "My job is to make sure it’s put to the best use, so that
there’s as much Mother Nature in the wine as modern science."
Doug is aware that his winemaking team is helping
to build one of America’s most popular and fastest-growing wineries. Yet
he remains modest, easy-going, and quick to give credit to others. "I
work at a dream job with a great team of talented people," he says. "Every
day we get a chance to put our education and training to work to create
something people can enjoy, all across the country. Sure, we work hard,
but a lot of the time it doesn’t feel like work. ‘Excitement’ would be
a much better word."
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