The Trillium Creek Winery

The tasting room at Trillium Creek WineryHidden behind some unassuming farm homes, outside of the little town of Lakebay, where you would never suspect it, there is a small winery just waiting for your arrival.  Had it not been for the wonderful purple sign out on the main road, we would never have known about it.  But just as we were passing by on the way home from a fabulous hike at Penrose State Park, my husband noticed the sign and, well of course, we had to at least go and look.  Always go and at least look; you never know out here!  To our happy astonishment we had stumbled upon an oasis, the Trillium Creek Winery. 

From the moment we arrived we were treated like friends there for a visit.  We pulled up to a tiny Alsatian style cottage, which houses a warm and inviting tasting room.  Claude and Claudia Gahard bought the place several years ago and built it to suit their needs.  They created an underground cellar, and built up the area over the place for guest.  "You can come anytime and picnic" Claudia told us!  They have five acres of grapes, that were at this point nothing but little sticks.  However we were invited back in spring for the tours they offer to see the growing plants.  They do the growing and producing of a variety of estate wines.  Estate means that the grapes are grown, pressed, and stored on site.  However they also bring in grapes from eastern Washington to compliment their selection that simply do not grow here.  

They were so personable, and exciting to talk to!  We got a great wine education as well as a full tasting, with homemade cheeses, no less.  But I will get to that part in a moment.  Claude explained that in true Parisian style he does not make "sweet wines".  Even the Asian Pear we sampled, an estate wine, was a tart variety.  I am personally more attracted to this type of wine and was pleasantly surprised and delighted at just about every sample.  But moreover the entire "process" by which these wines come into being is the real story here. 

The grapes are grown without pesticides and chemicals.  As she put it, the "chemical is just Claudia pulling weeds". All five acres are harvested by hand to preserve the "bundles" a description for the clusters that form when grapes grow, and the grapes are pressed by a hydrolic press.  They are stored in differing types of containers depending on the wine.  In France we were told, the Chardonnay is not stored in oak as it is in America.  So this Chardonnay is kept in stainless steel.  It is a recommendation of mine to sample this.  It was crisp, clear with subtle floral overtones, and it did sing, just a little!  It goes on from there, but Claudes description and knowledge of wine history are something I don't want to spoil.  Do yourself a favor, when you go ask him questions about the wine! You will get an impressive account of the life of the wine.  

Finally the use of sulfites, which in many wines are the overabundant factor that cause headaches and other hangover like symptoms, are far less abundant in their wines.  They use about 50 pts per million in their bottles, by comparison to 100-150 in the big wineries, and there is a difference here, too!  The wine is cleaner and more healthy, and it tastes better and affords more of its qualities when managed like this. 

They served the wine with cheeses from a local homemade cheese maker.  Estrella Family Creamery, in Montesano, is a grass based dairy, producing goat,cow, and sheep milk cheeses.  This is another treat for the discerning food connoissuer.  You have to try it to understand.  It is amazing how wonderful real cheese is when it is straight from the grass fed animals. 

The Gahard's were proud to show us not one but two awards they had recently received for the natural methods they are using at their vineyard.  One was a Wildlife Stewardship Award, and one was a Salmon Safe Certification award.   As you can imagine the awards are given to companies using environmentally sound and sustainable practices in their business.  Both awards are well deserved.  After two happy hours visiting it was time to say goodbye.  It was hard to leave but we bought goods to take with us.  And of course we will be returning soon to picnic and tour in the spring!