“Our team is dedicated to providing a place of genuine warmth and exceptional experiences.” -Fire & Vine Hospitality CEO Chad Mackay
Washington continues to be a growing hot spot on the map for wine connoisseurs, and Walla Walla is at the heart of it. This small town is making a big name for itself with more than 100 wineries, and the area is only continuing to grow, attracting some of the best in the wine and food industry. What was originally a wheat farming community is now a world-class wine destination. What makes the Walla Walla region unique is the variety of wines produced; thanks to a rich range of soils and micro-climates that give way to varietals that truly suit every taste—from malbec and to merlot to cabernet sauvignon and tempranillo; and of course the crowning varietal of the region, syrah.
With good wine often follows good food, and of course a lodging experience to match. Enter Eritage Resort. Years in the making and much anticipated by wine and food lovers alike, Eritage opened its doors this summer, giving us all another reason to visit Walla Walla. Beautifully nestled on more than 300 acres, surrounded by 360 degrees of amber waves of grain, picturesque rolling hills, distant mountains, and of course grapevines, Eritage is an intimate oasis bringing a deeper wine country connection and experience to all who visit.
Eritage is the vision of Justin Wylie, fourth-generation winemaker and owner of Walla Walla vineyard Va Piano. Justin teamed up with hospitality guru Chad Mackay (El Gaucho Restaurants) and James Beard Award-winning chef Jason Wilson (Crush, Miller’s Guild, The Lakehouse) to bring his dream to fruition.
“Our team is dedicated to providing a place of genuine warmth and exceptional experiences,” Chad says.
The resort has 10 guest rooms in the main building and 10 lakeside villas coming in 2019. Each room has a private deck or patio with expansive views, king bed with luxurious linens, soaking tub and separate shower, cozy fireplace and seating area—the perfect setting for a romantic getaway. Deluxe additions include L’Occitane personal products, in-room Nespresso coffee maker and nightly turndown service. The property is designed to provide guests with an exceptional wine country experience with 200 acres of vineyards; the manmade Lake Sienna, a 6-million-gallon lake fed by an 819-foot basalt well which provides irrigation to the vineyards; and expansive scenic views of rolling hills.
Not only are the lodging and views captivating, but the food is equally as noteworthy. Guests enjoy craft cooking by James Beard Award-winning chef Jason Wilson and chef de cuisine Andrew Oldham. For Jason and Andrew, it was important to honor and support the providers of local ingredients, so together they created a menu to reflect the history of the area, using regionally grown produce, meats and game, dairy and other artisanal products.
“Our strong connection with area farmers and the bounty of seasonal offerings inspired the Eritage menu,” Jason says.
The dishes will change with the seasons, and the menu is designed to be approachable and resonate with comfort and style. Some favorite menu items not to miss: the spice roasted carrots with garlic, chile yogurt, mint and Marcona almonds; and the roasted Alaskan halibut with razor clam bacon chowder, parsley bone marrow salad and grilled lemon.
At its heart, Eritage is a tribute to the history, beauty and warmth of Washington’s farms and vineyard and a place to experience a taste of Walla Walla at its best.
1319 Bergevin Springs Road, Walla Walla, Washington, 833.374.8243, EritageResort.com
