Yakima Area Wineries Guide 2014

by on Apr 4, 2014

Special Spring Barrel Tasting events are noted in italics. If you want to visit a specific winery, call ahead; some wineries offer tastings by appointment only.

Southard Winery
670 Tibbling Road, Selah
509-697-3003 • southardwinery.com

Wilridge Winery & Vineyard
Live entertainment and special menu on Saturday
250 Ehler Road, Yakima
509-966-0686 • winesofwashington.com

Naches Heights Vineyard
250 Ehler Road, Yakima
855-NHV-WINE • nhvines.com

Gilbert Cellars
Light appetizers and wine tasting at both the tasting room & Hackett Ranch location.
5 N. Front St., Yakima
509-249-9049 • gilbertcellars.com

AntoLin Cellars
Barrel tasting at downtown tasting room and production facility on 6th Avenue. Live bands at production facility on Saturday night: Winey Dogs hot dogs will also be available.
10 N. 6th Ave., Yakima
509-833-5765 • antolincellars.com

Lookout Point Winery
16C N. Second St., Yakima
509-698-5040 • lookoutpointwinery.com

Kana Winery
10 S. Second St., Yakima
509-453-6611 • kanawinery.com

Treveri Cellars
Two new sparkling wine cocktails for Spring Barrel Tasting:  sparkling strawberry daiquiri and a sparkling margarita.
71 Gangl Road, Wapato
509-248-0200 • trevericellars.com

Owen Roe
309 Gangl Road, Wapato
503-678-6514 • owenroe.com

Windy Point Vineyards
420 Windy Point Drive, Wapato
509-877-6824 • windypointvineyards.com

Masset Winery
Lunch available Saturday and Sunday. Also featuring a car show.
620 E. Parker Heights Road, Wapato
509-877-6675 • massetwinery.com

Mas Chappell Winery
1070 Clark Road, Zillah
509-865-7227 • maschappellwinery.com

Knight Hill Winery
Gourmet hotdogs on Saturday.
5330 Lombard Loop Road, Zillah
509-865-5654 • knighthillwinery.com

J Bell Cellars
73 Knight Hill Road, Zillah
509-865-1935 • jbellelavendar.com

Wineglass Cellars
Displaying hand-crafted wood items from Marx Menzel.
260 N. Bonair Road, Zillah
509-829-3011 • wineglasscellars.com
Tanjuli Winery
Food available.
209 N. Bonair Road, Zillah
509-654-9753 • tanjuli.com

Bonair Winery
Ribs, chicken and jambalaya from Miz Dee on Saturday and Sunday, plus live music.
500 S. Bonair Road, Zillah
509-829-6027 • bonairwine.com

Claar Cellars
1001 Vintage Valley Parkway, Zillah
509-829-6810 • claarcellars.com

Reflection Vineyards
1305 Gilbert Road, Zillah
360-904-4800 • reflectionvineyards.com

Hyatt Vineyards Winery
Music and food on Saturday and Sunday.
2020 Gilbert Road, Zillah
509-829-6333 • hyattvineyards.

Two Mountain Winery
2151 Cheyne Road, Zillah
509-829-3900 • twomountainwinery.com

Dineen Family Vineyards
2980 Gilbert Road, Zillah
509-829-6897 • dineenvineyards.com

Agate Field Vineyard
Appetizers and dark chocolate brownies. 
2911 Roza Drive, Zillah
509-930-0806 • agatefield.com

Maison de Padgett Winery
Live band from 12-4 p.m. Saturday.
2231 Roza Drive, Zillah
509-829-6412 • maisondepadgettwinery.com

Severino Cellars
1717 First Ave., Zillah
509-829-3800 • severinocellars.com

Silver Lake Winery
Live music Saturday and Sunday, plus lunch served on the patio.
1500 Vintage Road, Zillah
509-829-6235 • silverlakewinery.com

Cultura Wine
Guerra’s gourmet hot dog lunches will be offered.
3601 Highland Drive, Zillah
509-829-0204 • culturawine.com
Paradisos del Sol Winery
3230 Highland Drive, Zillah
509-829-9000 • paradisosdelsol.com

Portteus Vineyard
5201 Highland Drive, Zillah
509-829-6970 • portteus.com

Horizons Edge Winery
Live band from 12-4 p.m. on Saturday.
4530 E. Zillah Drive, Zillah
509-829-6401 • horizonsedgewinery.com

Steppe Cellars
Wood-fired pizza by Guerra’s Gourmet.
1991 Chaffee Road, Sunnyside
509-837-8281 • steppecellars.com

Tucker Cellars
70 Ray Road, Sunnyside
509-837-8701 • tuckercellars.net

Yakima Valley Vintners YVCC
Teaching Winery will host tours of facility, including “education stations.” YV Vintner facility also includes incubator winery, Parejas Cellars, which will offer tastings of its Spanish-style varietals.
110 Grandridge Road, Grandview
509-882-7069 • yakimavalleyvintners.com

McKinley Springs Winery
1201 Alderdale Road, Prosser
509-894-4528 • mckinleysprings.com

Yakima River Winery
143302 West North River Road, Prosser
509-786-2805 • yakimariverwinery.com

Barrel Springs
46601 N. Gap Road, Prosser
509-786-3166 • barrelspringswinery.com

Daven Lore Winery
23103 S. Davlor PR SW, Prosser
509-786-1575 • davenlore.com

Vintner’s Village
100 Merlot Drive, Prosser
509-786-7401 • prosservintnersvillage.com

•Airfield Estates
560 Merlot Drive, Prosser
509-786-7401 • airfieldwines.com

•Willow Crest
Serving lunch at the Patio Cafe.
590 Merlot Drive, Prosser
509-786-7999 • willowcrestwinery.com

•Thurston Wolfe
588 Cabernet Court, Prosser
509-786-3313 • thurstonwolfe.com

•The Bunnell Family
Wine Bar and Bistro – Wine O’Clock
548 Cabernet Court
509-786-2197 • bunnellfamilycellar.com  wineoclockwinebar.com

•Milbrandt Vineyards
Seated tastings of four wines. Reservations required.
508 Cabernet Court, Prosser
509-788-0030 • milbrandtvineyards.com

•Gamache Vintners
505 Cabernet Court, Prosser
509-786-7800 • gamachevintners.com

•Coyote Canyon Winery
Live music in the wine garden. Red wine & Dove chocolate pairings w/Martha Andrews.
357 Port Ave., Prosser
509-786-7686 • coyotecanyonwinery.com

•Martinez & Martinez Winery
357 Port Ave., Prosser
509-786-2424 • martinezwine.com

•Apex Cellars
357 Port St. Studio G, Prosser
509-786-1800 • preceptwine.com

•Maison Bleue
info@mbwinery.com • mbwinery.com

Pontin Del Roza
35502 N. Hinzerling Road, Prosser
509-786-4449 • pontindelroza.com

Hinzerling Winery
1520 Sheridan Ave., Prosser
509-786-2163 • hinzerling.com
Desert Wind Winery
Mojave open for lunch and dinner service Sat., plus brunch and lunch service on Sunday.
2258 Wine Country Road, Prosser
509-786-7277 • desertwindwinery.com

14 Hands Winery
660 Frontier Road, Prosser
509-786-5514 • 14hands.com

Chinook Wines
220 Wittkopf Loop, Prosser
509-786-2725 • chinookwines.com

Hogue Cellars
2800 Lee Road, Prosser
509-786-6108 • hoguecellars.com

Alexandria Nicole Cellars
“Wine bite” pairings. Closed Saturday.
2880 Lee Road, Suite D, Prosser
509-786-3497 • alexandrianicolecellars.com

Cowan Vineyards
2880 Lee Road, Suite E, Prosser
509-788-0200 • cowanvineyards.com

Kestrel Vintners
Food & wine pairings available.
2890 Lee Road, Prosser
509-786-2675 • kestrelwines.com

Mercer Estates
3100 Lee Road, Prosser
509-786-2097 • mercerwine.com

Vine Heart Winery
44209 N. McDonald Road, Prosser
509-973-2993 • vineheart.com

Columbia Crest Winery
Highway 221, Columbia Crest Drive, Paterson
509-875-4227 • columbiacrest.com

Sleeping Dog Wines
45804 N. Whitmore PR NW, Benton City
509-460-2886 • sleepingdog-wines.com

Chandler Reach Vineyards
9506 W. Chandler Road, Benton City
509-588-8800 • chandlerreach.com

Tapteil Vineyard & Winery
Sample olive oils, balsamic vinegars and salts.
20206 E. 583 PR NE, Benton City
509-588-4460 • tapteil.com

Hightower Cellars
19418 E. 583 PR NE,
Benton City

51810 N. Sunset Road,
Benton City

Kiona Vineyards Winery
44612 N. Sunset Road, Benton City

Terra Blanca Winery & Estate Vineyard
34715 N. Demoss Road
Benton City

Cooper Wine Company
35306 Sunset Road, Benton City

Col Solare
50207 Antinori Road, Benton City
509-588-6806 • colsolare.com

Frichette Winery
39412 N. Sunset Road, Benton City
509-426-3227 • frichettewinery.com

Maryhill Winery
9774 Highway 14, Goldendale
509-773-1976 • maryhillwinery.com

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Growing Grapes for the Table

by on Apr 4, 2014


The extraordinary grapes grown in the Yakima Valley are the premier ingredient in more than half of all the wine produced throughout Washington state, according to Wine Yakima Valley. Maybe you don’t have room for a vineyard or you don’t want to make your own wine, but why not grow table grapes for the simple pleasure of picking a bunch warm from the sun and bursting with juice?

Unlike limited supermarket varieties, which travel thousands of miles, homegrown grapes are full-bodied, spicy and aromatic. What’s more, each season a single grapevine can produce enough bold, textured foliage to roof an arbor, filigree a leafy wall or weave a canopy of shade over a deck or walkway. And if that wasn’t enough, the grape earns its keep in the garden by being one of the few ornamental vines with a distinctive trunk and branch architecture that is lovely to look at even in the winter.

Grapes are self-fertile, so only one cultivar is needed for fruit production, but you may enjoy growing several cultivars for variety. If space is limited, a single happy vine can, at maturity, produce abundant fruit for eating, sharing with the neighbors and for preserving.

In the inland Northwest, these white varieties are recommended: Himrod, Interlaken, Lakemont, Chancellor, Perlette and Thompson. If you prefer red/purple grapes, consider these varieties: Concord, Crimson, Canadice, Einset, Flame, Reliance, Suffolk Red and Black Monukka. All are seedless and mature earlier in the season, assuring you of a harvest in a cool year. Selecting a good spot for a grapevine is important, since grape plants can live for a century if cared for properly, and your simple act of planting will be a legacy for the next generation. Consider carefully both where you plant and how you prepare the site, since established grape plants cannot be transplanted.

The first step is to choose a sunny location where grapes can grow for at least 150 frost-free days. Because new shoot growth in April and May is very tender, avoid planting in cold pockets. Sites sheltered from the wind and open to the south are often warmest. In the early spring, eliminate weeds and incorporate organic material into heavy soils. Shop for dormant bare-root vines (do not let the roots dry out) or potted 2-year-old plants. Before you plant, prune off all but one cane, and then prune this single cane back to two buds. Set the plant in a hole wide enough to spread the roots without bending them and as deep as the plant was grown at the nursery, usually about 10-14 inches. If you’re planting in a row, space plants 6-8 feet apart.

Keep the soil moist in the first year to ensure good root development. Drip irrigation is best, with emitters placed on two sides of the plant. Avoid overhead watering, which encourages disease. When established, grapes can be watered less frequently, but always deeply, since roots can descend 8 feet into the soil. During the first year, the feeder roots will extend in a circle no more than 3 feet in diameter, but each succeeding year, the circle will increase until it reaches a diameter of 8 feet.

Grapes are light nitrogen feeders. Use a little less than one quarter cup of high nitrogen fertilizer in the spring and water in well, keeping the fertilizer away from the trunk. Well-rotted or aged manure is another great nitrogen feast for your plants in the early spring. Some growers mulch with white rocks to pick up extra heat, which serves as an aid in growth and ripening.

In the first year, the objective of training vines is to get vigorous top growth and a strong root system. Select the strongest shoot that grows from the newly planted vine and cut all the others back to the ground. Train the single shoot along a temporary wire or string until it reaches the first wire of the trellis, or attach it to the arbor or fence. This is crucial for the development of a straight trunk. However, if you are planting more than one or two plants, significant support is necessary, since grape plants become very heavy with wood and fruit. Many trellis systems are made with treated wood and at least 12-gauge wire, and should be installed before you plant your first vine. For a detailed description and superb diagrams, refer to the WSU Extension Bulletin EB0637, Training and Trellising Grapes for Production in Washington.

Vines are pruned when they are dormant, and 90 percent of the wood that grew the previous season can be removed, leaving you with lots of material for wreaths and dry arrangements.

In the third growing season, you will harvest your first crop, and by the fifth year, plants are considered mature. The most critical aspect of harvest is picking at the proper maturity, and fruit color is not a good indicator. A taste test is usually the best way to determine if it’s time to pick, but remember that the grapes at the tip of the cluster are the last to ripen. The average temperature must be greater than 50 degrees for grapes to continue to mature on the vine, and fruit does not ripen further once it’s picked.

I wish it wasn’t true, but ripe grapes are very attractive to birds, so you may want to try netting your crop, if that’s feasible. Some enterprising gardeners recycle old pantyhose, slipping a section over each cluster. I won’t mention what my husband would like to do to our hungry feathered friends — we live in the city and he could get arrested.

We planted our backyard vineyard 25 years ago, one of the very best things we did as new gardeners. Along the way, WSU Extension pamphlets have guided us with confidence to grow, train and prune. It’s not difficult, and you can do it. Berries for the Inland Northwest, WSU Extension pamphlet MISC0253, has been invaluable and taught us how to grow and care for not only grapes, but blueberries, currants, gooseberries, strawberries, raspberries and blackberries as well. These publications are available for a small fee. Call the Extension office at 509-574-1600 to order.

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What is Found Becomes Fabulous

by on Apr 4, 2014


An exploration of Lisa and  Randy Souers’ 1914 house reveals that the pair share an obsession for everything old or vintage.

“I started junking at 16,” Lisa explained, while sitting on a vintage sofa in her living room in West Yakima.

The couple, who are both 48 and have a college-age daughter, met at Eastern Washington University. During the course of their marriage, they have partnered in renovating their homes, working on Lisa’s vintage junk business and traveling to major antique/junk shows as nearby as FarmChicks in Spokane, and as far away as the huge Junk Bonanza in Shakopee, Minn.

“Two years ago I was blessed to be able to resign from my 16-year career as a clinical therapist and director at Catholic Family and Child Services of Yakima,” Lisa explained. “Now I can create full time, and I’ve never looked back.”
Randy, the human resources director for the West Valley School District, has played an instrumental part in remodeling the interior of their 5,200-square-foot, four-bedroom, three-bathroom house. “It took us a year to renovate the kitchen,” Lisa said. “Randy removed the drop ceiling and raised the height three feet.” They salvaged tin Victorian ceiling tiles from downtown Yakima’s Larson Building, which required all of her husband’s building and mathematical skills to fit perfectly together again.

Lisa takes the lead when it comes to the home’s interior design, which she describes as a mix of vintage, industrial and above all, eclectic.

“I add pieces that I love, not worrying if they fit into a style or ‘décor category’,” she said. For example, the living room coffee table (a repurposed old chicken coop) looks just right opposite the ornate fireplace, which holds stacked pieces of antique luggage rather than logs.

When someone has been junking as long as Lisa, it becomes difficult not to acquire collections of favorite things. Almost every room in the large home displays one of 18 sparkling antique crystal chandeliers. A collection of Victorian rose paintings covers the entrance wall of the living room. Vintage women’s dress forms (which have become very pricey in the collecting world), are strategically styled with unexpected objects d’art throughout the home. Upstairs, a sisterhood of Mona Lisa images smile secretly down from their frames on the guestroom walls.

Ten years ago Randy caught the collecting bug, and he now owns a vintage assortment of University of Washington football helmets that proudly crowds a bookshelf in their home office.

Besides Lisa’s affinity for amassing collections, she always has an eagle eye for the unusual. “I was digging out in a storage unit of a friend and found a big metal arrow sign,” she said. Her friend gave it to her for free and she fastened it to her home’s main stair wall. Another unusual purchase takes up the corner of her living room. A longtime acquaintance of Lisa’s brought an enormous, 8-foot tall, rocket-shaped barn cupola to a sale. “My good friend Jane had dragged it into the show and I could barely run fast enough to claim it,” she said. Fortunately for her family, Lisa has an amazing talent for making the most unique or absurd piece fit beautifully into her decorating scheme.

When it comes to a favorite room, Lisa’s ethereal master bedroom suite might rank as the obvious choice; however for Lisa, that’s not the case. “When we looked at this house, I laid claim to the entire basement,” she admitted. “I can create freely and then walk away leaving a big mess.” The couple removed a mother-in-law bedroom and kitchen and created a downstairs laundry room and a huge studio expressly for Lisa’s jewelry design business. She has idea boards on the wall and numerous tall dressers with tons of drawers to store the flotsam and jetsam of her craft. “I sometimes work down here 16 hours a day.”

Randy helps as well, soldering metal pieces to complete each design. He also joins her on cross-country marketing treks to Minnesota, their U-Haul filled with repurposed jewelry, vintage finds, good junk, architectural salvage and antiques.
Now that she has time for collecting and creating, Lisa’s business has grown, averaging 10 new wholesale accounts a show. Her website, lisasouersdesigns.com, has become a springboard for her business: to date, more than 40 stores carry her jewelry line across the nation. (You can find her creations for sale locally at Pieces of the Past on Yakima Avenue.)

Like many artistic people, Lisa’s interior design sensibility evolves. She likes to edit, understanding the old adage, “less is more.” An object may have a prime spot in her house and months later end up for sale. She’s also unafraid to mix things up when it comes to furniture or décor decisions. She’s always on the lookout for the unusual and just discovered her new favorite curiosity.

“It’s an all original vintage puffer fish, dried out in full form!” Lisa exclaimed. “I couldn’t wait to put him under a (glass) cloche to display him. He looks like he’s smiling with those gorgeous lips.”

For anyone interested in introducing repurposed or vintage furniture into their décor, Lisa’s advice is straightforward. “Use pieces that you personally love and want to fit into your home. Just because it’s on Pinterest and looks cool doesn’t mean it will fit in with what you are personally drawn to,” she said.

“I love looking at what’s hot now, but in the end, I drag home pieces that I find creatively unique, and I will find a cool use for them. I don’t worry if anyone else will like it.”

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Banding Together in Naches

by on Apr 4, 2014

It’s a good thing that Naches Valley High School music teacher Jeremy Freisz likes to stay busy. “At a small school, kids are involved in everything,” Freisz said.

And that means the teachers are, too.

Freisz’s energy is the glue that creates order out of chaos in the Naches 5th-12th grade award-winning band program. The 40-year-old starts his seven-period days teaching jazz band before school even starts, and he’ll shuttle between teaching at the high school and Naches Valley Middle School throughout the day. After school, depending on the time of year, Mr. Freisz will be directing marching practice, pep band, evening concerts or coaching tennis.

And he won’t be in his easy chair during the summer either … he’s a section leader in the recently resurrected Columbians Drum Corp out of Tri-Cities, and he’ll stay busy with practices and touring the state with the drum corp before the NVHS marching camp begins the first week in August.

Nearly 20 percent of all the students at NVHS are in Freisz’s band program. The logistics are daunting: like most small high schools, the band is on the road a lot, traveling with students, uniforms, equipment, instruments, food and chaperones. Expenses are high; funding is tight.

The size of the band also creates scheduling nightmares for the high school, since so many of the students in the building are in the same class at the same time. NVHS Vice Principal Vance Jennings said the scheduling team goes to great lengths to make sure there aren’t conflicts that force kids to choose between band and another class. “Sometimes the band feels a little left out due to the money we spend on our sports teams,” he said. “But the fact is that everything surrounding them (the band) is geared to support their participation in that class, and it’s everyone else who has to adjust.”

The NVHS band is so big and so talented that in 2010 Freisz made the decision to have the students compete at the AAA category level (NVHS athletic teams compete in the single-A category). Freisz said some parents worried about the change, fearing it would be difficult for the band to win competitions. But Naches still places well even when competing against schools nearly seven times its size. At the 2013 Harvest Marching Festival in Yakima, Naches placed fourth overall when competing against triple-A division schools like Wenatchee and Richland. “Our kids are unbelievable,” Freisz said. “It’s not about the trophies … that doesn’t signify what the students have learned. Yeah, sometimes it feels a little like David and Goliath out there, but the kids have really stepped up.”

Freisz noted it’s difficult to compare marching with a sports program, since a band features students of different talent levels and ages all competing at the same time. “There aren’t any benchwarmers in band,” he said. The differences in student age and ability makes for a real challenge when selecting music and choreographing a field show, he noted.

Naches Valley High School has a short marching season (band camp the first week in August, weekend performances through the end of October), but it’s still a grueling schedule that often conflicts with athletic events and weeknight practices. “Marching takes the most time and energy,” Friesz said. “A lot of it’s suffering and not fun, but it’s like marathon running … it’s what you feel after the performance that counts. If I can get the kids hooked long enough to get through that first performance, then they understand.”

Freisz himself has to work many extra hours to make sure the marching season runs smoothly. Even before summer band camp begins, he’ll select music, enlist a composer and work with a choreographer. Then he’ll procure help from about a dozen Central Washington University student assistants and volunteer parents to get the students properly outfitted, fed and trained during band camp.  “Sometimes I think about the thousands of hours that get spent to put on an 8-minute field show,” he laughed. But he’s quick to add that the energy the students bring along with them makes it all possible. “I could never match them,” he said.

Freisz knew he wanted to be a music teacher since he was a 9th grader. He graduated from Eisenhower High in Yakima (later receiving an associate’s degree from Yakima Valley Community College and his bachelor’s in music education from Central Washington University), and he appreciates the close connection he’s been able to maintain with his family and Naches community members. “There’s a reason I’ve been in Naches for 15 years,” he said. He notes he also wouldn’t be able to do his job without the support and understanding of his wife Jamie and two grown sons, as well as support from the school administration and the NVHS Band Booster Club, which foots the bill for many of the items the band needs.
One of the Naches drum majors, Morghan Miller, is a soft-spoken senior who spends most of her day in the Running Start program at Yakima Valley Community College. She said that being in band has taught her not to give up when she’s learning something new, and credits her participation in band for helping her stay connected to NVHS and her friends. “I’ve been able to meet people (in band) that I otherwise wouldn’t get to know,” she said.

Jennings echoed Miller’s comments, stating that one of the strengths of the district’s music program is that it promotes those cross-grade friendships. He believes the Naches music program underpins the culture of the entire district. “Every high school wants a program that can get kids more invested in school,” he said. “We look for something that will give kids a sense of belonging and purpose, and the arts are really great at doing that.”

Jennings believes the success of the program also has a lot to do with students starting music classes at the fifth-grade level, so Freisz and choir director Joan Ullom get to spend a full eight years with their students.

NVHS student Cameron Walker said he appreciates how everyone in band has to contribute. “I think that’s also the hardest part,” he said. “There are so many people involved that there is a lot of responsibility.” The 6-foot-6 Walker also happens to be one of Naches High School’s all-time top basketball scorers — and the lanky senior also “rips up” the clarinet, according to Freisz.

Freisz is quick to praise the discipline his busy students have to have in order to make the program successful, noting that a rigorous schedule helps prepare students for adult life. “I tell people I’m a people teacher,” Freisz said. “My tool is music. It’s not my goal to make everyone into a professional musician; it’s to develop an overall awesome person.”

“Mr. Freisz doesn’t care if you’re the next Mozart,” agreed NVHS senior Andrew Brewington, who is a percussionist and the ASB president. “But he still wants the best out of everyone who’s in the band.”

Sometimes Freisz says his friends ask him how he can possibly enjoy teaching in such a small town. “I tell them to come meet the kids,” he said. “There’s something that really bonds people when they play in a band. I don’t know if it’s because you have to be willing to be vulnerable to play music with other people, but it really does make you closer … it’s all about being part of something that’s larger than yourself.”

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Fashion in the Vines–Skiles on Styles

by on Apr 4, 2014


The sun is shining across the Valley, creating beautiful shadows across rows and rows of chardonnay, merlot and cabernet sauvignon grapes. Light breezes rush through the trees…yes, it’s Spring Barrel Tasting season in Yakima. So what do you wear to such a social event?

Spring in Yakima, though beautiful, is rather unpredictable. Here are some suggestions for staying chic and weather-appropriate while sipping the Valley’s wines straight from the barrel.

Screen shot 2014-04-01 at 11.46.11 AM Screen shot 2014-04-01 at 11.46.28 AM1 Start with the basics.
For her: Try a skinny basic black pant, and add a flowy blouse that you can either tuck in or leave loose. Hot colors for spring 2014? Nautical red, white and blue. And who doesn’t love the whimsy of a tiny bird print?
For him: A pair of dark denim jeans. Add a bright cotton striped button-down shirt. It’s easy enough to roll the sleeves if the sun warms up.

2 Layer!
For her: Add a fun jean jacket, like this cropped one.
For him: Throw on a comfortable khaki jacket, or bring along
a pastel sweater.

3 Add shoes.
For her: Here is where you have to decide — fashion or comfort? Winery grounds can be unforgiving, so the sensible woman says ballet flats…while the fashion-forward inner diva says wedges (stable but still not great for walking). It might be time to dust off those open-toed espadrilles and paint your toes a fun robin’s egg blue.
For him: A suede ankle boot is fabulous in this perfect-for-suede climate. Threatening rain? Switch to a weatherproof leather loafer.

4 Accessorize! The icing on the cake.
For her: Your options are limitless. Throw on a pair of shades (think Audrey Hepburn in Breakfast at Tiffany’s.) You might choose a lightweight scarf, like the black and white one here, or a large-brimmed floppy hat. Top it all off with a few stacked silver bangles and silver earrings. Trying to find the perfect purse for a day in the vineyards? Think small wristlet: just big enough for your cards or cash…you’ll get tired hauling anything bigger around. (Plus, you’ll need both hands for enjoying a glass of fine wine.) Add a peach-toned lip gloss, and you’re ready for the day.
For him: A pair of sunglasses reminiscent of original Ray-Bans, but with a fun, wood-grained twist. You might even want to carry a small umbrella for the off chance of spring showers.

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