My husband and I began our annual trek to Walla Walla, Washington, wine country for its annual Spring Release Weekend at the beautiful Figgins Winery. We had been eager to visit it since well before it opened in 2024. We had seen the plans and renderings of the caves and tasting room several years before, just as we were emerging from the COVID lockdowns, when we visited the Figgins production facility in town.

Chris Figgins, the CEO and winemaking director of Figgins Family Wine Estates — FFWE — (which includes Leonetti Cellar, started by Chris’ parents in 1977 as the first commercial winery in Walla Walla), studied architecture before deciding to join the family business. He designed the new facility to fit into the landscape unobtrusively and sustainably (with caves that naturally maintain a constant temperature and humidity) while incorporating cutting-edge design and technical infrastructure to make world-class wines.

We approached the winery along a long, winding, tree-lined road that rose up the south-facing slope of the estate, lined with grapevines from which tender, pale-green leaves were just emerging. It was a most lovely early May day, sunny and warm with the slightest breeze. To the east rose the Blue Mountains, and the landscape nearby was a patchwork of forest, bright green wheat fields, brown farrow and the corrugated lines of vineyards. As intended, the tasting room blends into the slope between the vines, but once we arrived outside its door, we were in awe of the gorgeous views from the wraparound windows and extensive deck. We were welcomed in to the modern, clean-lined tasting room, bright with natural light, white walls and light floors, and beautiful live-edge tables made of black walnut original to the property.    Kayla directed us to our table and poured us a glass of the 2025 Rosé of Pinot Noir from FFWE’s Toil label. The Toil wines are produced from Figgins estate grapes grown in the Willamette Valley in the Burgundian style. It was a bright, fresh, lovely wine, perfect for this beautiful spring day. We then sampled the 2024 Chardonnay, with a hint of pineapple on the nose and flavors of crisp apple mellowing to a touch of butterscotch. We got two bottles because we don’t have enough whites in our cellar, and this was a wonderful addition! We also loved the 2024 Willamette Valley Pinot Noir, with an aroma and taste of marionberries and blackberries, silky and rich and much heartier than a lot of Pinots. Had to get a bottle of it, even though we have lots of Pinot already at home.

From there we moved on to two of the Figgins wines made with Bordeaux grapes here in Walla Walla. The 2023 Figlia, made with Merlot and Petit Verdot, was a deep, dark crimson with intriguing scents of cherry, blackberry and chocolate. The dark fruits showed up on the palate, and it lingered long, juicy and well-balanced. Yes, we had to get two bottles of that, too. As we tasted, we wandered outside to take in the views and watch as a crop duster skimmed over fields in the distance, swooping low and then lifting sharply into the blue to bank around and begin another run. It was so peaceful there, with just birdsong, the faint buzz of the plane’s engine and the quiet conversation of a few other visitors.

We finished our tasting with the 2022 Estate Red Wine, composed primarily of Cabernet Sauvignon with Merlot and Petit Verdot blended in. This also presented very dark in the glass and gave off scents of spice and dark fruits, with those flavors also appearing on the palate, along with a rich, velvety texture that went on and on. We resisting buying this one, only because we knew just how much red wine we already have, including several years from Leonetti, the founding Figgins Family Estate Wines winery.

We lingered a bit longer out on the deck, finishing our wine and enjoying the views and the peaceful ambience. What a great start to our weekend!

— Patty Vanikiotis, associate editor/copy editor