Last week my husband and I spent three days in Walla Walla, Wash., enjoying the Spring Release weekend at several of the area’s 100-plus wineries. We stayed two nights of our visit at a charming bed and breakfast, The Maxwell House, owned and operated by Penny Maxwell Bingham.

The home is a wonderfully restored 1904 beauty in a neighborhood of similarly grand historic homes on blocks shaded by immense old trees and, at this time of year, scented with pink and white dogwoods and hundreds of lilac bushes. One of the pleasures of our stay here included strolling the streets and parks nearby and admiring the lush landscaping and eclectic architecture. The Maxwell House is also just a few blocks from Whitman College, a small, private, liberal arts school, and the shops, tasting rooms and restaurants of charming downtown Walla Walla.

Location isn’t the only thing The Maxwell House has going for it. Penny proved to be a warm and accommodating hostess who adds lots of nice little touches to one’s stay. As we arrived, she showed us a little nook off the kitchen where we could find homemade cookies around the clock, teas and coffee, and, essential in this town, wine glasses should we want to sample any of our recent purchases. Outdoors, we were welcome to take advantage of several seating areas in the gardens (including a gas-fired barbecue pit) and on the deep front porch, and bicycles were provided as an alternate means of exploring the neighborhood. Best of all, each morning we enjoyed a leisurely, delectable breakfast that fueled our days’ activities and provided pleasant conversation with other guests.

I was most impressed with our accomodations, an upstairs suite that included a bedroom, a roomy bath (with all the amenities and wonderfully thick towels) and a little sitting room with a small television and an electric fireplace. Two cozy bathrobes awaited use in the closet, and I appreciated free WiFi access, to boot.

We couldn’t have asked for a more pleasant stay and can easily see ourselves making a return visit the next time we travel to Walla Walla.

— Patty Vanikiotis, associate editor/copy editor