Uncorking Walla Walla: The Capital Call Spring Release Party

Some events feel like they were destined to happen: a perfect alignment of place, people, and timing. A sunny March day in Walla Walla was one of those occasions.

Our tasting event unfolded like a well-crafted story, offering a warm welcome that felt both sophisticated and deeply personal.

From the first pour to the last bite, the day unfolded in layers. The Grilla Kong worked overtime, searing dry-aged Colorado ribeyes and skirt steaks to perfection. The smoky aroma wafted through the air, mixing with laughter, music, and the unmistakable buzz of a crowd settling into something special.

Five standout wines were on display, each telling its own tale. The Gold Standard Gruner Veltliner is a crisp, minerally white wine that features notes of fresh peach and citrus, accented by a hint of white pepper. It pairs beautifully with grilled Chilean Sea Bass or even a nibble of salty popcorn. The Rosé Sangiovese stands out as a vibrant, peachy powerhouse, its aroma reminiscent of sweet peach nectar and subtle freesia. This wine delivers the charm of homemade peach jam with just the right balance of acidity.

On the bolder side, the Margin Call Cabernet Sauvignon presents a structured red full of flavors like ripe cherries, allspice, and clove. Its earthy profile of pencil shavings and graphite, along with robust tannins, makes it an excellent companion for a hearty ribeye steak. The Long Cork Merlot is another inviting red, showcasing warm cherry and mulling spice, with layers of wheat, brown butter, and a whisper of hay that highlight the earthiness of the Walla Walla Valley, complementing dishes like peppery sausage, garlic mashed potatoes, and sweet corn.

Lastly, the Terra Barone Sangiovese offers vibrant tart fruits such as pomegranate, cranberry, and cherry, which evolve into earthy accents of sandalwood, mushroom, and hay. Its bright acidity provides a playful finish, making it a natural match for creamy brie with fig jam and burrata.

The event celebrated community as visitors and locals mingled, turning the gathering into an organic exchange of stories and experiences. The lively conversation and the warm atmosphere reflected a shared passion for wine, food, and the genuine connections that Walla Walla inspires.

Our tasting room manager, Bryan Walters, had been hearing it all day—how much people loved the experience and how the city needed more of this.

“I thought the event served as an exceptional introduction of our brand and team to the vibrant community of Walla Walla. The turnout was impressive, with numerous industry insiders sharing enthusiastic feedback. It was truly a remarkable kickoff to our inaugural Spring/Summer season,” Bryan shared.

It was the first chapter in what promises to be a long, vibrant story of welcoming new friends, celebrating local flavors, and savoring each exceptional wine.

Gold Standard Gruner Veltliner

A crisp, minerally white with notes of fresh peach and citrus accented by white pepper. An ideal match for grilled Chilean Sea Bass or even a nibble of salty popcorn.

Rosé Sangiovese

A vibrant, peachy powerhouse. Its aroma hints at sweet nectar and subtle freesia while delivering the charm of homemade peach jam with just the right balance of acidity.

Margin Call Cabernet Sauvignon

Bold and structured, with ripe cherries, allspice, and clove. An earthy profile of pencil shavings and graphite, plus robust tannins, make an ideal partner for a hearty rib eye steak.

Long Cork Merlot

Inviting warm cherry and mulling spices meld with wheat, brown butter, and a whisper of hay to deliver the earthiness of the Walla Walla Valley. A complement to peppery sausage, garlic mashed potatoes, and sweet corn.

Terra Barone Sangiovese

Vibrant tart fruits of pomegranate, cranberry, and cherry give way to earthy accents of sandalwood, mushroom, and hay. Bright acidity leaves a playful, tingly finish, making it a natural match for creamy brie with fig jam and burrata.