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This week on The Tasting Room I’m talking with Justin Vajgert, National Brand Sales Manager, for the Reininger Winery and Helix Wines. Justin Vajgert Today Justin and I are talking about the Walla Walla area and its wine. Walla Walla officially became an American Viticulture Area in 1984 but it was settled by Italian immigrants in the 1850’s who realized its potential to grow grapes. Justin and I will be talking about Chuck Reininger the man behind the wines we are discussing today but first I want to give you a little background on my guest. Justin’s background is a similar journey of many guests I have the pleasure of talking with on the show. Justin grew up just outside of Chicago and relocated to the Walla Walla area in 2005 attending the Institute for Viticulture and Enology. Justin Vajgert worked the grape harvest in 2005 with Waterbrook Winery in Walla Walla. It was shortly thereafter that he joined forces with the Reininger Winery in November of 2005. Reininger Winery tasting room The Reininger Winery is located in the heart of the Walla Walla Valley. Head winemaker, Chuck Reininger, specializes in crafting elegant and finely structured red wines from hand-harvested, ultra premium grapes. Glacial Lake Missoula was a prehistoric glacial lake in Western Montana that existed periodically at the end of the last ice age. As warming periodically occurred Lake Missoula would flood carrying its alluvial soil matter to Washington State, and to the Walla Walla American Viticulture Area. The Walla Walla area soils are composed of alluvial soil material and layers of volcanic ash from eruptions throughout history. These layers of soil and rock have created ideal soil to grow grapes in. The days are warm to hot and the night air is cool, perfect for growing world-class grapes that make fabulous wines. Justin worked at Reininger all through school doing everything from cellar work, to pouring wine in the tasting room, to painting bathrooms, when you work at a winery everyone does what needs to be done. During Justin’s tenure, his roles have evolved and he moved into a sales role beginning with local sales and then after the school moved into his current national sales position. He’s been doing that ever since. Distribution for the Reininger and Helix brands has grown to 17 states. Justin eventually wants to make wine though, it’s his passion. Let’s sit back and listen to my conversation with Justin Vajgert for the Reininger Winery and Helix wines and learn a little more about these gems from Walla Walla. Tasting Notes The Helix 2013 Pomotia is a blend of grapes from the Pepper Bridge, Phinny Hill, Seven Hills, Stillwater Creek, Stone Tree, Weinbau and XL vineyards. The blend is 40% Cabernet Sauvignon, 30% Syrah, 18% Merlot, 12% Cabernet Franc and has been barrel aged for 2 years. The nose is lovely and rich, sweet yet spicy, black currant, plum, cardamom, and violets an aroma that is downright captivating. Its velvety texture bathes the palate with luscious black cherry and succulent dried dark fruit that’s stimulated by a soft yet vibrant acidity. On the finish, a gentle wave of focused fruit is a bobbing streak of perfumed wood spice impregnated with specs of loam. This wine is delicious! The 2011 Helix Syrah is 100% Syrah; grapes are from the Phinny Hill, Stone Tree & Clifton Hill Vineyards, and is 100% Merlot. On the nose black currant, red berries, cherry, and a delicate sweetness. The palate does not disappoint, rich and round with flavors of blue fruits and wonderful savory quality with a finish of tea and wet slate, this is a good thing. This wine has been barrel aged in 100% French Oak for 2 years. The 2011 Reininger Merlot grapes are from the Pepper Bridge and Seven Hills Vineyards and are 100% Merlot. This wine has been barrel aged in 53% French, 47% American, and 5% new oak for 2 years. This is a big, powerful, and robust Merlot, with very ripe fruit balanced by sweet oak spice from the French and American oak. The fruit aromatics and flavors are of dark cherry, ripe plum, spicy tobacco, caramel and toasty oak. A touch of acidity lifts the fruit forward toward the end for a long, bright finish. From my table to yours, www.wineguymike.com