Airfield Estates Winery

Remember a couple months ago when Josh posted a two part article about our mind-blowingly awesome dinner at Picazo 7Seventeen in Prosser, WA? Mmmm...firecracker prawns...

While we've ranted on and on about how great dinner was, I've completely neglected to write about what we were up to right before we hit up Picazo 7Seventeen. Gwynne had just made it to town, so Clive, Josh, Michael, and I met up with her to scope out some wineries for dinner. Clive had been communicating a bit with the folks at Airfield Estates Winery, so we set forth and decided to check it out. Like any visit to a winery, we all expected the usual stop in for a bit and chit chatting over a few pours. What we ended up with was another one of those experiences that completely transcends anything we imagined.

I have to admit that I didn't do any research before coming to Airfield, but wow, they take their name very seriously. The entire establishment looks like a hangar and it really sucks you into a 1940s WWII airbase feel - probably because the property actually used to be a WWII airbase. They even take this so far as to paint lines in the parking lot as if you're driving on a runway.

The airbase feel extends even more upon entering the hangar/tasting room. I'll go on record saying that Airfield's tasting room is both one of the most creative as well as beautiful tasting rooms I've seen. Plenty of comfortable seating is spread about the room with various pieces of merchandise, WWII artifacts, and bottles of wine adoring the outer perimeter. This isn't The Oregon Interior Decorating Blog, though, so we put that aside and bellied up to the bar.


At this time I'd also like to point out that we were those guys that showed up about 20-30 minutes before closing. We also tend to talk whoever is pouring's ear off, so I was tentative in expecting an especially warm welcoming. This, however, was not the case when we were greeted by Mike Miller - owner, grape grower, and the man with some of the best pours in the industry. Our timing didn't seem to matter at all as Mike went well out of his way to pour almost everything in their inventory, explain each wine, and answer every question we had.

Airfield's wines are divided about two thirds between single varietals and blends. While their single varietals are phenomenal (and easily identifiable by their screen-printed labels), I was personally blown away by their take on blends. Take these for instance:

2008 Mustang: 53% Grenache, 35% Syrah, 8% Cinsault, 2% Counoise, 2% Mourvèdre

2008 Spitfire: 60% Sangiovese, 20% Cabernet Sauvignon, 10% Merlot, 5% Malbec, 5% Petite Verdot

2008 Lightning: 50% Viognier, 25% Roussanne, 20% Chardonnay, 5% Marsanne

Did your eyes just light up a bit like mine did? I'm a huge fan of blends and get incredibly excited when I see wine makers in the Northwest experiment outside of the relatively safe and proven Rhone varietals. Even more impressive is the huge difference between the blends themselves. Mustang, for example, is a bold and spicy wine that would be perfect to pair with something like a steak. Spitfire, however, is more subtle and refined, which makes it an incredible wine to sip by itself.

After tasting almost their entire inventory and staying way past closing time, we thought we were set to leave. That is, until we were offered a tour of the tower. What I figured would have been a quick trip to the top of the observation tower visible from the outside and back down ended up being something much more. We entered into their production facility and were lead past the usual wine making equipment until we reached a door to their Officer's Wine Club. This is the first thing we saw:


What is this magical place and why don't we have one at home? Airfield's Officer's Wine Club (or The Bat Cave as we have began calling it), makes homage to Airfield's creations as well as providing a place to conduct business. Think of it as part museum and part board room.


It's also home to the coolest chandelier ever:


To say we were all impressed with Airfield is a gross understatement. Not only are the wines original and delicious, but the staff is incredible as well. Definitely make Airfield a destination if you're in the Prosser/Yakima area and tell them we said to stop by. Who knows? It might get you into the Bat Cave.

Picazo 7Seventeen: A Slice of Culinary Heaven, Part 1

Have you ever had one of those "grab on to the headboard and hang on for the ride" types of culinary experiences? You know...the kind where you wake up the next morning, still in a coma of epicurean delight, and your body is almost worn out from digesting so much amazing food?  The staff of The Oregon Wine Blog had precisely that experience last week at a classy joint in the heart of Yakima Valley wine country:  Picazo 7Seventeen in Prosser, Washington.  I can't possibly do our experience justice in one post, therefore this will be the first in a 2-part series.  First up, the story behind the story -- the chef, the restaurant, and the philosophy.

The Story

It all started one gorgeous August day on top of Red Mountain.  Rick, Chris, and I had just completed a wonderful tour and tasting at Col Solare, and even though I grew up in Richland, it has been years since I have lived there so I was wholly incompetent in making a dinner recommendation for our group.  We asked Wendi Warner, the Tasting Room Manager, for a few suggestions and the first words out of her mouth were "Picazo 7Seventeen in Prosser".  For a variety of reasons, Prosser was not in the cards for that trip, although we filed the suggestion away for future reference.

Frequent readers of the Blog know that our day jobs involve student services work at colleges and universities throughout the Northwest, and a conference in Yakima brought Rick, Clive, Micheal, and myself together in the same place at the same time, for the first time in Blog history.  We were excited to spend some post-conference time exploring the Yakima Valley wine region.  Knowing that "the company" was covering finances for the non-wine portion of the trip prompted a desire for a nice dinner at the end of the trip; we need to pay attention to those things as the Blog doesn't come with an expense account!  While driving past fields of grazing sheep on OR34, Picazo popped into my head so Rick tweeted Trina Cortez, Picazo's General Manager and Wine Goddess, and a few tweets later we were on with a reservation for the following Wednesday. For the record, the sheep were adorable.

After the conference ended, Clive's wife Gwynne joined us, and after some tasting in Rattlesnake Hills and Airfield in Prosser (who happened to be the featured winery at Picazo this month), we arrived at the restaurant hungry, thirsty, and not quite sure what to expect - in a good way, though, like when you are opening a gift from your best friend.  We walked in to find Picazo in the midst of industry night, so wine makers, families, and friends were abound.  We were quickly shown to our table, and out came Trina and Executive Chef/Owner Frank Magana to introduce themselves.  Pleasantries out of the way, turns out Frank and Trina had developed a special menu paired with local wines for our staff, and we were about to engage in culinary warfare with the winner being our stomachs.  More on the food, later.  We promise.

The Chef


Chef Frank Magana.  Haven't heard of him?  You will.  We've collectively eaten a lot of great food in our days as Bloggers, and never have I met a young chef with such a dynamic combination of vision, talent, personality, and humbleness.  Trained at the culinary school of South Seattle College, Chef Magana has over 17 years of industry experience in high end restaurants and catering establishments.  His dream and passion come through in his cooking and the realization of his vision -- Picazo 7Seventeen.

Throughout the evening, one of the burning questions on my mind was "Why Prosser?"  After all, we were having a world class dining experience in rural Eastern Washington - who would have expected it?  I posed that question to Chef after he served one of our courses (I know, you're interested in the food...but that will just have to wait).  His answer was simple and indicative of the attitude that has driven him to success.  A Seattle transplant, Frank shared his story of coming to Prosser one weekend to enjoy the wine scene, and looking for a good place to eat.  Tumbleweeds....there wasn't anything.  In his mind the answer was simple, so to Prosser he moved with his wife and from that came Picazo 7Seventeen.


The Restaurant and Philosophy

As you walk through the doors and enter the restaurant, you're immediately struck by a gorgeous yet somewhat trendy bar area, with a wine rack to die for.  Eclectic art and vibrant colors adorn the walls, and the restaurant is large enough to serve groups but small enough to keep an intimate setting.  A comfortable feel conveys an unpretentious attitude, and as we looked around we noticed very pleased patrons and quite attentive service.  Again, you'll ask yourself, "I'm in Prosser, right?"  All kidding aside, the wine industry is booming there and we're glad to see the culinary world catch up.

Awarded "Outstanding Wine List" by Wine Press Northwest, the essence of Picazo is truly the bounty of the local land.  Frank focuses on local, fresh ingredients at a reasonable price point...meeting the needs of both locals and tourists alike.  A rotating seasonal menu with unassuming food and a local winery of emphasis each month, seafood is prominent and Frank spent ample time describing the farm fresh philosophy that drives their sourcing partnerships.  In fact, 90% of the ingredients are sourced from the Valley.  Monthly winemakers dinners feature wineries from the Yakima Valley in a prix fixe fashion. Franks mission with Picazo is to showcase the fruit of the valley, where at one dinner you can eat produce grown across the street from the winery that produced the beverage in your glass.

The End?

Not yet.  Fortunately for you and us, this is only half of what we have to say about Picazo 7Seventeen.  Picazo is one of those few places in the industry where you see a true connection between passion, vision, wine and plate - and we want to spend the time to do it right.

Next up, we'll bring you a review of our dinner specifically:  7 courses of heaven with 8 amazing local wines.  Pictures and all.  In the meantime, if you are within driving distance of Prosser, get over to Picazo while you still can.  We predict at some point in the future  if you don't have a reservation, you're out of luck.