Cedar River Cellars

Specialties

Cedar River Cellars is a Washington State nano-​winery dedicated to producing Northwest style wines from Washington State vinifera. We strive to only use products and vendors from the Pacific Northwest in our manufacturing, thus keeping our local economy strong.

Cedar River Cellars mission is to produce high quality, hand crafted, sensorially pleasing wines from Washington State. Using quality winemaking techniques and good manufacturing practices, our wines will mature and naturally settle, reducing the need of excessive clarifying additives or filtering.

History

Established in 2009.

Everyone loves a good winery story and ours, I am sure, is similar to many of the other small wineries in our state. However, we feel that we do have some uniqueness to our story, so please read on.

I guess you could say that is started when we bid on a wine-​kit at an auction in 2003. We thought, what great idea to make wine for our wedding that we had planned for Summer 2004. Micah was already an avid beer brewer, and skilled fermentation scientist, so why not try out wine. Making wine from a juice kit was fun, and we did a couple of more, but just like extract beer brewing moving to all grain, I needed more.

In the Fall of 2005, we jumped on 100 lbs of Cabernet Sauvignon and the following year we added Syrah to the mix, as well as more equipment. From there it has grown from a small operation to a full blown winery producing high quality, small lot wines.

We released our first professional vintage of 09 Bella Bella Syrah and Ava’s Crush Cabernet Sauvignon in March of 2011.

Meet the Business Owner

Micah N.

Business Owner

Micah has a Bachelors of Science in Food Science and Technology from Oregon State University (OSU). OSU is a major player in viticulture and enology and thus is an accreditation to Micah’s education. He is also a B.J.C.P. judge. Micah has been fermenting sugars to alcohol for over 20 years, starting with beer making during his first year in college.

In 1993, Micah entered his first beer home brew competition and won 3^rd place in his flight for his Cherry Bomb ale. In the years from 2000 to present, Micah continued to enter his beer in local and national competitions winning awards. He started to experiment with winemaking in 2003, and in 2007 entered his first wine competition, winning bronze medals, and improving to gold in 2008.

Micah spent two years with Starbucks Coffee Company on the R&D team as a Q.A. Sensory Technician. At Starbucks, Micah worked on projects such as the Redhook Espresso Stout beer, Starbucks Ice Cream, bottled Frappuccino and Tiazzi.