Cedergreen Cellars

"If you're passionate about food, you're going to love our wine."

By Penny Rawson

One of the most distinctive wine labels found on the shelves of Northwest wine shops is the red square logo of Cedergreen Cellars. This comparatively small, award-winning winery with an annual output of 2,200 cases is the creation of Kevin and Julie Cedergreen.

Kevin grew up on an Eastern Washington orchard located just outside of Wenatchee. His memories of picking and eating ripe fruit, experiencing the craziness of harvest, and having the chance to crush and press his own juice in "an old clanking cider press" would play big time in his decision to open a winery. He never forgot "savoring the flavor that would curl around your tongue and explode through your mouth like spring, summer and fall all at once," but now his prize is the grape juice that he crafts into wine.

After college and working as a landscape architect in Seattle, Kevin and Julie wanted to find something that would allow them to spend equal time on both sides of the Cascade Mountains. They decided that a winery would allow them to live in the Seattle area and make wine in Eastern Washington.

To make their new venture a reality, Kevin took extension courses through UC Davis, and worked in the labs at Coventry Vale's custom crush facility. This was an invaluable time for him as he got the chance to work and talk with a wide group of owners and winemakers as they crushed and pressed their grapes at this huge facility. He also went to New Zealand for part of each year so he could work their harvest season, thereby experiencing two vintages every 365. After a stint making wine at Willow Crest Winery in Prosser, the plan to open Cedergreen Cellars came to fruition in 2002, with crushing and storage taking place in Grandview, and the business office opening in Kirkland.

"My experience working in Washington state and New Zealand has exposed me to different philosophies and realities of place, time and terroir. This has resulted in an integration of New World styles in one wine, Cedergreen Cellars."

Earlier this year the Pacific Coast Oyster Wine Competition again recognized Cedergreen Cellars' Sauvignon Blanc as one of the 10 equal winners (five from California, three from Washington, and two from Oregon) of the "best wine to drink with oysters" title. This wine is described by Kevin as having great fruit and stunning acidity.

The San Francisco Chronicle Wine Competition is another competition favored by Kevin as judging is conducted using blind tastings. Over the past couple of years his Thuga-Red Wine Blend, Chenin Blanc Old Vine, and Sauvignon Blanc have garnered both gold and silver medals.

For Christmas the Cedergreen household makes Swedish Potatis Korv, a potato sausage with lots of onions in the mix. Kevin recommends the Thuga - Red Wine Blend with this seasonal dish, and for those that prefer white wine, Sauvignon Blanc is the perfect pairing.