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Wilridge Generic Label

NV Maison Viognier 1.5L

Wilridge is proud to present it's new line of "Maison" wines -- the first legally refillable wine bottles and kegs in Washington State since the enactment of Prohibition.  Presently we feature a white blend, a red blend, and a rotating varietal (currently Sangiovese) in 1.5 liter refillable bottles and 20 liter (5 gallon) stainless steel kegs.  These wines are "recession busters" meant for immediate consumption and priced at the equivalent of $10 a bottle -- $20 for the 1.5 liter magnum and $260 for the 20 liter (26.66 bottle) keg.  A great deal on quality Washington wine!

Wilridge Generic Label

NV Maison Malbec 1.5L

Wilridge is proud to present it's new line of "Maison" wines -- the first legally refillable wine bottles and kegs in Washington State since the enactment of Prohibition.  Presently we feature a white blend, a red blend, and a rotating varietal (currently Sangiovese) in 1.5 liter refillable bottles and 20 liter (5 gallon) stainless steel kegs.  These wines are "recession busters" meant for immediate consumption and priced at the equivalent of $10 a bottle -- $20 for the 1.5 liter magnum and $260 for the 20 liter (26.66 bottle) keg.  A great deal on quality Washington wine!

CC Red Wine

2013 Rugosa Rose

We love this bright and full bodied Cabernet Sauvignon rosé. This vintage was released to us late in this hot season, and we couldn’t be happier for the refreshing addition. This dry rosé is named for the fragrant, colorful and versatile Rugosa Rose, a perennial favorite. The Cabernet grapes lend substance, structure, and aromas to be enjoyed all year. Serve lightly chilled and always with good friends.

CC Red Wine

2006 Grace

For the first time since making Grâce we have blended all five Bordeaux varieties, namely: about 60% Cabernet Sauvignon, about 20% Merlot, and 15% Cabernet Franc, and 3% Malbec and 2% Petite Verdot.

harlequin riesling

2004 Syrah - Sundance Vnyd

Enjoy this well structured single vineyard production with good friends and strong food.

Wilridge Generic Label

2012 Estate Red Dessert- port style

Considering how long it will age and develop in the bottle, it's truly amazing how good the Wilridge Port tastes right now.  The grapes were picked on October 20, 2012, and allowed to naturally ferment for 9 days.  At 11 degrees residual sugar, fermentation was stopped by using the traditional Portuguese method of adding brandy to the fermenting must.  The wine tasted good almost immediately after it was put in barrels, so Wilridge winemaker Paul Beveridge decided to treat it as a "Vintage Port" and bottled it on April 13, 2012.  Only 127 cases were produced, so order yours today.

harlequin claret

2005 Claret

The 2005 Harlequin Claret is a wine reminiscent of left bank Medoc Bordeaux.  Bright aromas of blackberry, cherry, cassis, pencil lead, damp earth and mocha are framed by toasty oak, toffee and barrel spice.

Brut Chardonnay

Smooth, complex and crisp, Treveri Brut demands indulgence and brings clear perspective to your moment. The fresh and dry finish enhances this bubbly, and brings luxury to any occasion. Sugar content is 14 grams per liter.

2012 Viognier

Pinot Gris, also know was Pinot Grigio and perhaps the most nuanced mutation of the noble Pinot Noir, produces flavorful wines with notable substance and color. This wine was fermented entirely in steel tanks. Early October storms in Vintage 2013 resulted in a grape harvest about two weeks earlier than usual, resulting in a wine with food-friendly acidity and citrus notes on the finish. It serves well as an aperitif or with fall salads, sliced fruits, a wide variety of cheeses and moderately seasoned fish.

2005 Cabernet

Grapes from 13 different vineyards, including four different grape varieties commonly blended into wines coming from the Bordeaux region France, comprise this wine. This wine incorporates the broad diversity of flavors available in the Columbia . While approachable early, this wine will age under favorable storage conditions for several more years. Accompanying foods should be boldly spiced, herbed and peppered!

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