Walla Walla Wine Cellar

Crush is always an extremely busy time for winemakers (and crew). So it was a treat when Ashley Trout of Flying Trout Wines agreed to take a break from the long days and sit down to answer a few questions for us.

Amy Rootvik: For how long have you been interested in winemaking?
Ashley Trout: For one week before I started. I saw an email about working at a winery when I was 18 and started the next week. That was September of 1999.

AR: How did you get involved in the Argentina project? We have to get used to you being out of town several months per year.
AT: I broke a bunch of bones during crush one year and missed it and got better just as crush was ending. I didn’t want to wait 9 months for the next crush so I started looking into the southern hemisphere. I was raised in Spanish so that wasn’t a problem and someone said to come on down, so I did.
I got to Argentina and the winemaker who said I had a position didn’t really believe that I would show up, so suddenly I was without work and in Argentina for three months. I started knocking on doors essentially, until I got an internship with Alta Vista, one of Michel Rolland’s wineries down there. Following years I worked with Tamari, Tapiz (known as Zolo in the US) and Alta Vista.

AR: I know you’re a fabulous cook. I’ve heard the rave reviews. So what’s your favorite food and wine pairing?
AT: The unlikely. Surprises are my favorite. I work a lot with malbec and have found that the more French the malbec gets, the better it goes with butternut squash, but most malbecs go well with many types of squash.

AR. You do all your own bottling by hand here at Flying Trout, don’t you? Do you have any comments on that process?
AT: You have to have a sense of humor to make wine without expensive, modern technology. My bottle filler most closely resembles a cow udder or a grenade depending on how well it decides to work that day. I think over all, the process is one that creates very little bottle shock due to the lack of rough pumping, that’s what I like most about it.

AR: What do you believe sets you and Flying Trout Wines apart from others in the industry? Is there anything you are particularly proud of?
AT: I am really working on malbec. My goal is to be able to continually work with malbec from Argentina and all of the AVAs in Washington State.

AR: What is the best advice you have ever received?
AT: To paraphrase: simplify, minimize and focus. I tend to be less focused than I would like, especially getting a small business going, but when it comes to wine, I have been trying my best to minimize the chaos and really think about each detail—to do less, but better.

AR: What can you tell us about your upcoming releases?
AT: I have two Horse Heaven Hill malbecs that are fun to compare—one from a windier site and one from a stiller site. I’ve got an old vines malbec rosé (21 year old vines) coming out this summer, with a Novermber 15th preview event. That malbec comes from a part of the state that creates real fruity wines. I’ve also got a 2005 cabernet sauvignon/carmenere being released (27 cases) that has some great pepper and spice.

AR: And finally, Sonja [my sister] wants to know if you can make a wine that tastes just like ice cream… and has no alcohol in it… and is frozen. You can get back to us on that one.
AT: No. [smile]

***
Having seen what Ashley is capable of, I wouldn’t be shocked if she showed up someday with a bowl of homemade ice cream for Sonja. Ashley is a talent to watch. To top it all off, she is loads of fun and completely down to earth. Don’t be fooled by her humble nature. This girl is a powerhouse who is making things happen and gaining new fans everywhere she goes.
We’re loving her current malbec and anxiously awaiting her next release.

Every year, for the last 9 years at least, there is an elaborate corn maze just outside of town, up towards Mill Creek. And in all that time I have never gone. Not once. This was my year.

Friday night was my first free evening in ages, and I was looking forward to wandering through paths in a corn field, taking my relaxed sweet time chilling underneath the stars. Then we’d head home for some hot cocoa and revel in our country joys. At least that’s what I had in my head.

As it happened, we showed up on “Scary Night.” The only thing I knew about these nights was that one time my sister Heidi had been cornered by a guy with an axe and she honestly thought she was going to die. She was certain he didn’t work there, but was just a freak who got loose in the maze and actually ended up with his hand around someone’s throat. (Stress much?)

What on earth does any of this have to do with wine?

Before we left the house, my friends and I sat down for a civilized glass of wine, enjoying the Tertulia Cellars 2006 Sobra. Tertulia means circle, or gathering, of friends. Sobra? Well, see my comments at amyrootvik.com. Fascinating red blend. We sipped and talked and looked forward to our little adventure.

But after an hour in the maze on a scary night, we couldn’t wait to get back to the house and open another bottle!

There was something so reassuring about the taste of goodness coming from our local soil, after we’d had the $%&# scared out of us under a perfect starlit sky. No amount of chainsaw revving and ghoul-masked stalking could overpower the simple joy of a local wine. It was gone in no time and we moved on to Kahlua or cognac and other things depending on our differing tastes. Still, I think it will be some time before I forget how wonderfully alive and energetic the Sobra tasted that night. Full of fresh night air, herbs, cassis and wet rocks from along the shores of Mill Creek. Simultaneously soothing and uplifting.

Maybe someday I’ll get of the others to tell you more about our actual experience in the maze, but suffice it to say, we bonded. We bonded with each other and with the land which produces such marvelous fruit for our beloved wines.

So go to the Corn Maze! Have fun being a kid, regardless of your age. And enjoy the fruits of the valley, the products of harvest, the joy of wine.

So… I’ve decided that I want to be one of those people. The people that get to sit down and decide on the name of the wineries next release.

I absolutely love the names that are created to identify some of these wines today. Seriously where do they come from? Yes, some are obvious by using the varietal as a description, but others? Come on. Cowgirl Cab by DaMa, I love it! I had a friend who rides horses call the other day and wants a case just because of the name. She hasn’t even tasted it. And what about Kung Fu Girl? Will this wine really kick your ass or it could be a great gift to someone you need to make a point to? How about Motor City Kitty by K Vintners? This wine has had so many blogs and reviews just based on the name alone. And it would be a great gift for a cat lover. K Vintners also offers “Phil Lane” instead of memory lane. Hmmmm, where is Phil Lane? But yes, I want this job.

And hopefully it will run in line with the label designing. Wow, have you seen some of these labels? Amazing! I think my latest favorite is the Trio Vintners Sangiovese. Absolutely breathtaking label. I would have this bottle in my house just to be able to look at it every day. What about DaMa Cabernet very elegant, would look great in my red kitchen too. And who can’t laugh at the simplicity of the Holy Cow Merlot, not to mention it’s great tasting wine for the price.

So, I guess there is something to be said about a name and a face regarding first impressions.
Seriously, any openings out there??