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Signature Wines and Wineries of Washington
along with a fused glass art studio that hosts classes operated
by Deborah, who is an established artist in her own right.
Because of Barnard Griffin's sheer volume and broad distribution,
many perceive it to be much larger than it is—when, in fact, it is
one of the very few medium-size wineries that remains entirely
family owned and operated.
Nearly half of Barnard Griffin's wine production comes from
the winery's estate vineyard, Caroway, while the remaining fruit
is sourced from some of the best vineyards in Washington's
Columbia Valley. As one of the first winemakers in the state,
Rob quickly learned how to select the optimal vineyard sites
in the region to ensure consistency and high quality. From
the first release in 1984, to the winery's current annual
production of 70,000 cases, growth has been driven organically
by consumer demand.
TOP: Front view of the Barnard Griffin property which includes a tasting
room as well as a restaurant and fused glass studio.
Photograph by Richard Duval
BELOW LEFT: The winery hosts "the kitchen at Barnard Griffin" which
focuses on being globally influenced and regionally driven.
Photograph by Richard Breshears Photography
BELOW RIGHT: Assistant winemaker, and second generation Megan Hughes
walks the block and samples Cabernet grapes straight from the vineyard.
Photograph by Darrin Schreder
