WALLA WALLA

"Walla Walla is rated as the second most
important wine growing region in the US
after Napa Valley" - Wine Spectator 2011

The geological features of the Walla Walla Valley were formed during the Ice Age when massive floods that originated in Missoula, Montana deposited rich, silty soil and huge boulders in the area. The predominate soil type in Walla Walla is Silt Loam; however, Lickskillet Very Stony Loam punctuates the basalt ridgelines throughout the SeVein region of Walla Walla. Windblown loess drapes the basalt underlayment at the upper elevations. Alluvial sedimentations are laced in eddies, basins and throughout the landscape below 1,200 feet. The high permeability of the soil limits the vines' water absorption, which encourages deep root growth. Moreover, the surface rocks store the heat of the day and release it to the vines in the evening hours. Low rainfall, hot days, cool nights and a long growing season all contribute to the outstanding Walla Walla Valley wines.

Wine growing here dates back to the mid 1800s when early settlers planted the first vines but it wasn't until 1950 that Walla Walla had its first post-prohibition winery. Today, more than 100 wineries and 1,800 acres of grapes contribute to the ever growing, national and international acclaim garnered by the wines of the Walla Walla Valley.