Graves Cellars, located in Seattle, produces hand-crafted, artisanal, small-production premium varietals and blends, focusing on the old-world style of the Rhone Valley.
Graves Cellars was conceived by Debbie and Doug Graves back in 2000, as an extension and expression of their love for wine. Together, they had traveled extensively to wine regions in the US and Europe, and it was during these travels that they came to love the people, the places, the pace and the passion that surrounds the art of making great wine.
Doug began taking course work at UC Davis, and questioned winemakers wherever they traveled. Debbie and Doug produced their first vintage, as an amateur operation, in 2001 using Syrah from the Yakima Valley. Subsequent vintages followed in 2002 and 2003, using grapes from both the Yakima and Walla Walla ValleysEvery wine that Graves Cellars produces is crafted following an old-world philosophy of non-intervention. The quality of our wine is proof that good grapes will make a great wine – the winemaker often need do nothing more than stay out of the way. Embracing this philosophy, we make as few adjustments during fermentation and aging as possible, including: no additives during fermentation other than yeast; malolactic inoculation early to ensure complete secondary fermentation; minimal additions of SO2; use of only inert (3 or 4 year-old) oak barrels for aging; and manual handling wherever possible, including bottling. We believe that this minimalist approach ensures that the flavors and aromas which are so distinctive to Walla Walla Valley fruit emerge time and time again.