On our recent visit to Lake Chelan in North Central Washington, we had the great good fortune to visit Karma Vineyards on the south shore of the lake, a few miles from the town of Chelan. Our friends Tim and Teri are well-acquainted with Julie and Bret Pittsinger, owners of the winery, and had arranged a special visit for us one warm afternoon. We settled at a table on Karma’s lovely stone terrace, shaded by umbrellas and bordered by a sparkling stream and koi pond. We caught glimpses of the deep blue waters of the lake through the trees just below the winery while just off to our left stretched rows of grapevines with tiny clusters of developing fruit. The beautiful setting already had put us at ease, but soon Julie arrived to welcome us, describe the wines we would be tasting and introduce us to Molly, our knowledgeable and witty server. Although I know we received some special attention and service, I could see that the other parties around us tasting wine and enjoying the food also appreciated the convivial, relaxed welcome our hosts extended to all their guests. Karma is one of a very few Washington Méthode Champenoise producers (the Pittsingers consulted with a French winemaker from Moët to ensure the highest, most authentic standards in their methods and product), and we began with a flute of the 2008 vintage ($47). The quality was apparent immediately, as cascades of the tiniest bubbles rose in our glasses through the pale yellow wine. Beautifully balanced, slightly dry but not at the expense of light fruit, it met my qualifications for a perfect sparkling wine. As we enjoyed this, the 2007 Cabernet Sauvignon ($35; aged 2 years in French oak, wonderfully smooth with lots of dark cherry and berry flavors) and the 2007 estate Syrah ($25; 28 months in new French oak, spicy and wonderful as the taste lingers and expands on the tongue) and several other varietals, we sampled a number of the onsite 18 BRIX Restaurant’s appetizers and sample plates. (The name references the relatively low sugar levels – brix – at which Champagne grapes are usually harvested). Executive Chef Brant Davis creates delectable menus which vary somewhat with seasonally available ingredients; we’ll be making reservations for our next trip north! We ended our visit with a tour of Karma’s wine cave (scene of special events and winemaker dinners) and a trip up the hill to a large, circular terrace set above the vineyards with stunning, uninterrupted views out to the lake and the mountains beyond. On this evening it was set up for a wedding on the following day, and it is hard to imagine a more beautiful setting for such an occasion. We came away with a most excellent vibe from Karma Vineyards (which is actually named for the couple’s two children, Karle and Matthew), which follows its motto to “Do good” by donating a portion of each wine flight sold to local arts, drama and healthy children’s programs. Do yourself some good and be sure to visit Karma if you’re anywhere near Chelan! — Patty Vanikiotis, associate editor/copy editor