Our story begins with a piece of land, a family passionate about wine, and a community of friends and partners who helped bring Valhalla Wines to life. Since founding the winery in 1991, we’ve set out to create quality wines that pair best with good food and good company. Our wines reflect the personalities of our estate vineyards as well as the spirit of our entire team. We’re proud to share these wines—from our family to yours.

As a winemaker, having the best grapes, exceptional vineyards, quality equipment and dedicated team members means we can make the best wines possible. Wine always starts in the vineyard and our job is to let the fruit shine. I make wine that showcases the terroir of Western Washington, highlighting fruit characters and bright acidity that pairs well with food.Cultivating excellence often expands further than just the cellar or the vineyard. Sustainability has been at the forefront of our winery since the beginning, ensuring this land, these resources and local ecosystems are around for generations to come. It is about making beautiful, high-quality wine, in the right way, supporting our environment and local communities.

Vineyard Notes
1995-1998 -- Cultivated  vines to maturity. Designed and installed a zone timer operated drip watering system. The drip system features underground distribution to drip hose risers at the end of each of the 8 rows.
1999 - Madeline Angiovine vines show a good stock, well suited to the Western Washington climate. Cultivated starts into new rows. This is a lot of work!
2000 - Obtained 30Lb from the Madeline Angiovine vineyard and made one case of bottles.
2001- More yields of our own grapes. Cutting back the new growth in the summer to expose grape bunches is a lot of work.
2002 - Continuing to obtain 2-3 cases  but trouble with birds and raccoons getting into the grapes just before maturity.
Earl conceived the "Bent Ladder" winery label. From the bent ladder on the creek trail. one of our pulley log -pull "accidents.  
2001-2005 Continued to cultivate and manicure the vines. wow! This is a lot of work! Yields still very dependent upon weather and animals.
2005-2007 Vines are really starting to mature. Main job is trimming and keeping the vines straight and more training of the new growth.
2007-2014 We expand  with  three tiers of terraces on the southwest-facing hill.
2014-2020 and beyond: This is becoming a yearly event. With a bit of work in the summer and harvest in September, we are putting six to eight cases in the wine cellar.
 

North Vineyard

Siegriebbe ...more about
 

Here's Tom Becker, our Tree Farm Assistant and the crusher-destemmer
 

Sometimes we blend all three varieties in a very unscientific way

You turn the crank and the machine spits the stems out one end and drops the crushed grapes and some juice straight down
 

The next step
All pails of crushed grapes are brought to the press
 

This is called the "free-run" juice
Often considered the best juice by winemakers because it is not yet pressed.

 

Wine Cellar
Homemade fit-together shelves
 

After its all cleaned up, break open one of last year's and celebrate.
(L-R) Joe Parke, Shannon Ingebright, Earl Ingebright
 

We started using Photoshop to design a label to commemorate each wine.
This one celebrates Earl's purchase of 27 acres along the Valhalla SE border.
...more about Lot 16
 

   

We took a floatplane tour of Nootka Sound in British Columbia.
This is where Capt Cook made contact with the natives and it became a center of trading