There have been changes afoot at Basel Cellars, headquartered in Walla Walla on a sprawling 96-acre complex boasting a vineyard, estate mansion and tasting room built in Northwest lodge fashion. This past summer the winery opened a third tasting room, this one in Leavenworth, managed by longtime wine ambassador Sue Quigley.
General manager Ryan Sams comments on the expansion, “Over the last few years, we have increased production and believe that the time is right to take another step in growing our brand.”
Another forward-thinking move for the winery was the recruitment of talent Dirk Brink (formerly of Coeur d’Alene Cellars) as head winemaker. Dirk’s first vintage at Basel Cellars started with the 2015 harvest. He blended the 2014 reds that were in barrel, though still unreleased as of this writing.
Born and raised in Cape Town, South Africa, Dirk was surrounded by vines and wineries from a tender age. “I was always very intrigued by the winemaking process,” he says. “I think my dad’s love for farming and agriculture and my mom’s patience and attention to detail stuck with me.” His viticulture and enology studies in South Africa led to work at world-renowned wine estates in Stellenbosch and Somerset West. In 2004 he arrived in the states, cutting his chops at Chateau Ste. Michelle (where he met his wife Esther in 2005), J. Bookwalter and Kestrel Vintners.
Dirk is an avid outdoorsman who enjoys watching rugby and cricket. He wears his enthusiasm and optimism on his sleeve in the best of ways. When pressed about his future at Basel Cellars, he said, “Ryan, our general manager and grower,and I, are trying to source more fruit from Walla Walla. Our goal is to make unique and distinctive wines from small lots of fruit from the Walla Walla AVA.”
Dirk says his winemaking philosophy is to let the grapes speak for themselves. “We have beautiful fruit here at our Double River Estate Vineyard and the wonderful vineyards we source in the Columbia Valley, and my goal is to allow the natural fruit, terroir, and winemaking techniques produce wines that are varietally distinctive, with character and substance,” he says.
Visit: Basel Cellars has tasting rooms in Walla Walla and Woodinville, and their newest one is at The Wine Cellar complex located at 217 9th St, Ste A, Leavenworth, www.baselcellars.com
3 Recent Releases
Basel Cellars 2013 Merriment Red Wine, $46
Editor’s Choice – Outstanding (91-94 pts.)
The flagship Bordeaux varietal blend displays ample power and grace, touting a profile of black cherry, red plum and currant flavors with poised equilibrium, balanced with violet, graphite and cedar box. Sweet tannins lend depth to the bold, satisfying finish.
Basel Cellars 2012 Reserve Cabernet Sauvignon, $65
Editor’s Choice – Outstanding (91-94 pts.)
Refined, supple and complex, with tobacco and black tea notes accented with lavender and loamy earth, surrounded by high-toned blackberry and black raspberry flavors. Firm, yet light-footed tannins and spice notes glide through the neatly layered finish.
Basel Cellars 2013 Double River Vineyard Syrah, $34
Editor’s Choice – Outstanding (91-94 pts.)
Powerful and brooding, with smoky aromas and bold, concentrated flavors of spiced cherry, plum, black currant and mesquite layered with floral notes of rose petal and lavender. Finishes on the savory side, accented with game, peppercorn and a tinge of iron. Complex and fuller bodied.