Since 2006, Cascadia Winery has been owned and operated by the winemaker, Alan Yanagimachi. He works alone in the tasting room, lab, cellar, gift shop, and marketing.. The lab and cellar are available for a visit.
Fair, 65° F
Hours of Operation
Thursday, Friday, Saturday, Sunday and Monday 11 AM - 5 PM (Call 509.548.7900 or visit www.cascadiawinery.com for updated operating hours).
Open to the Public
Yearly Production (in cases)
Sakura Cherry-Merlot Dessert Wine
Alan's goal is to consistently produce quality wines that promote the NCW wine-growing region and to offer lab services to other wineries and wine enthusiasts to insure the quality of their wines.
The wine spark was lit after dining with Robert Mondavi at one of his hosted dinner/jazz concerts at Mondavi Winery in 1983. Buoyed by his suggestion to pursue an education in winemaking, Alan earned a degree in Fermentation Science/ Enology from the University of California, Davis in 1988. From there, Alan had the blessing of spending over a decade working in wineries throughout Washington and 4 wineries in California. For 18 months Alan had the unique opportunity of researching the production of wines and brandies while living in the former Soviet Republic of Georgia, one of the oldest wine making regions in the world. This brought him a joy of understanding the value of wine as an essential element of lifestyle.
Cascadia produces traditional wines including Merlot, Riesling, Chardonnay, and Roussanne.
Cascadia is the only winery in the region producing an Apple Wine and an Apple Blush wine. The latter is a semi-dry version of the apple wine blended with pure red raspberry. The Apple Wine is served in 4 restaurants in nearby Leavenworth. It pairs well with sausage, pork, fondue, curry, spicy cuisine, and smoked cheddar cheese. Further, it is also gaining popularity as an overnight marinade for chicken and pork.
Cascadia is the only winery in the state producing a Cherry-Merlot dessert wine called "Sakura". All of its sweetness is from Cherry. No sugar or water is added. Besides use as a traditional dessert wine, chefs use it in their personal cooking as an ingredient for sauces including steak, duck, and as a marinade for pork loin and lamb.