A Wine Novice’s Weekend Guide to the Walla Walla Valley | Eater Seattle
"A small, appointment-only tasting room in the impulse-item village near the airport run by Keith Johnson, an up-and-coming talent focused on low-intervention winemaking. Production methods include foot-crushed grapes, native yeast, minimal SO2, neutral barrels, and no filtering, yielding natural, minimalist wines that are balanced but a little wild — highlighted by a velveteen French Creek Vineyard bottle (a moody mourvèdre/syrah/grenache blend). Bottles run roughly $28–$75, and visits are by appointment only." - Meg van Huygen
