A: I want to capture the magnificence of the outdoors and put it in a barrel to share with people. When it comes down to it, I really want to make the best possible wine I can and contribute to placing the Walla Walla Valley and Washington State on the map of the World's greatest wine regions.

Q: How do you achieve your winemaking goals?

A: I stop and listen to the fruit. It takes great fruit to make great wine and that's just what the dedicated wine growers of this fantastic appellation are providing us with. That and using my greatest tools, my palate and intuition.

Wine is a very complex beast. With the great fruit we have in Walla Walla you can balance a wide variety of flavors, such as blackberry, strawberry, cherry, plum, cassis, currant and chocolate. Then you get to play with the textures, mouthfeel, silkiness, and acidity. There's really so much to explore.

To sum it up, we strive to capture and enhance the essence of each vintage and to share that with our customers through our wines.

Q: How does terroir factor in?

A: Terroir is the French term for the physical and non-physical elements of the vineyard habitat. The true concept of the meaning is not easily grasped by most. The French define it as the vine, the subsoil, siting, drainage, microclimate as well as the spiritual aspects of the vineyard's history. Soil type, irrigation management, canopy management, cropping levels and overall climate play a part but the region's culture and the winemaker's spiritual connection with the land perhaps play an even larger part in this complex system. A good winemaker knows how to identify and maximize the unique characteristics of the fruit that makes up each vintage. Often it's the intangibles that affect the wine the most.

Q: What makes the winemaking experience so rewarding for you?

A: I think it's the thrill of watching and tasting nature's work. I used to be a mountain climbing guide, and I love to explore. Being in the mountains heightens my senses and elevates my appreciation of the awesome forces that shape that environment. Wine makes me feel alive like that. You're holding in your hands everything that's happened to the grapes-kind of like a time capsule --that's filled with pleasure. Realizing the complex forces at work to bring it all together is always a bit humbling.

I also really enjoy the camaraderie. It takes a team of very skilled, committed people to make wine. Everyone is important in the process, and shares in the rewards. A glass of a great wine brings it all together.

Q. Tell us more about how winemaking is like climbing.

A: First of all, it's an adrenaline rush. Making a series of decisions at crucial junctures, each one of which affects the success of the outcome.

Then there's the tension and exhilaration of the crush, where timing is everything, understanding and cooperating with nature, and knowing the risks and the rewards of the endeavor.

Basically, it's a very intense process, but extremely satisfying at the end.

Q: What makes Reininger wines different?

A: We make elegant wines. In fact, I believe that's one of our hallmarks - lots of fruit, good structure and complexity. In addition, we're meticulous about the process. It lets us really sense what's there and what it will become. I call it listening to the fruit.

The wines currently produced throughout the Walla Walla Valley are extraordinary. That's because the geology and climate are very conducive to growing high-quality fruit. That combined with the desire of growers and winemakers to produce only the highest quality product. Beyond that it's intuition, experience and good fortune!

Q: Where do you obtain the grapes to make your wine?

A: We use grapes from different areas of the Walla Walla Valley to create a well-rounded complex wine. We source our fruit from the Seven Hills vineyard, Pepper Bridge & Spring Valley vineyards. These are low-yield vineyards that give us highly concentrated fruit. Each vineyard provides distinct characteristics to the wine. It's just a question of ones vision for a particular wine.

We're also now growing several acres in the Valley at our own vineyard, Ash Hollow. Having our own vineyard gives us even more control over the process.

Q. How do you know when the time is right to harvest?

A: Lab analysis, sugar content, acid Ph color. Those are just guidelines. If the flavor isn't there, it isn't time to pick. My palate is the best tool I have.

Q: What types of wines do you produce?

A: We currently produce Reininger Cabernet Sauvignon, Merlot, and Syrah, Carmener, Malbec, as well as a proprietary red blend called Cima.  We also produce, under the Helix label, Merot, Syrah, a proprietary red blend called Pomatia and a white blend called Aspersa.

Q: Who is the most important judge of your success?

A: Ultimately, I have to please myself by making the best wines I possibly can. I enjoy educating people about wine and continuing to learn about and appreciate wine myself. I would like the people who taste my wines to feel the same enjoyment and excitement that I do. When this happen, then I feel successful.

Q: Have you won any awards for your wines?

A: Yes. We are very pleased and proud of our accomplishments. We have won a number of awards beginning with our very first vintage. It's really wonderful that wine enthusiasts enjoy our wines as much as we do. It helps us know Reininger Winery is on the right path.

Q: Where is your tasting room located?

A: Our tasting room is located at 5858 West Highway 12, five miles West of Walla Walla. We are open for tasting daily from 10:00 am to 6:00 pm.  Or call 509-522-1994 to schedule a tasting appointment.

Q: Where can I purchase your wine?

A: You can purchase our wines directly from our winery. And you can also find them at fine restaurants, small wine shops and select grocery stores in WA, CA, OR, ID, NY, NJ, CT, MT and Japan.

Q: What does the future hold?

A: Our plans are for Reininger Winery to remain relatively small, producing extremely high-quality, sought-after wines.

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