Distinctive, Old-World Style Earns Recognition and Praise for Three Washington State Labels
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Walla Walla, Wash.— Waters Winery and winemaker Jamie Brown have cause for celebration. In a state that boasts more than 650 wineries, they have together compiled an impressive list of accolades and scores that serve as a testament both to Waters’ position as one of Washington’s top wineries, and Jamie Brown as a distinguished winemaker.
Brown is not only respected by consumers of the wines he crafts for Waters, Wines of Substance and 21 Grams, but is consistently praised by reviewers and peers alike for his dedication to the true expression of the fruit and terroir of the vineyards. The proof, as they say, is in the glass.
Jamie Brown and Waters Winery
Waters 2007 Forgotten Hills Syrah was dubbed the fourth best Washington wine by Seattle Metropolitan magazine (September 2010), with a score of 94 points. Author of “100 Best Washington Wines” Sean P. Sullivan writes, “Wines from Water’s winemaker Jamie Brown stand out for their lower alcohol and higher acidity, and he focuses largely on single-vineyard syrah. (Forgotten Hills) has perfectly balanced fruit, acid, and tannins on an elegantly textured palate.”
Long regarded one of Washington’s most elite wineries, Leonetti Cellars sources their estate vineyard (Loess) fruit only to Waters Winery. Says Chris Figgins, Leonetti owner and winemaker, “(Jamie’s) wines are truly distinctive, and (he) has managed to set himself apart in striving for a signature that is all his own, while being true to the Walla Walla Valley. The wines are all impeccably clean, devoid of flaws, loaded with gorgeous aromatics and show a deft hand at the judicious selection of oak.”
Jamie Brown and 21 Grams
With the 21 Grams label, in collaboration with artist Makoto Fujimura, Brown and Gramercy Cellars set out to explore the correlation between fine wine and fine art. Fujimura creates a new label for each year’s vintage, and portions of the proceeds are donated to the non-profit International Arts Movement.
Called out in the Seattle magazine article “The Next Cult Wines” by Jake Kosseff (Best Young Sommelier in America, 2006), 21 Grams consists of an exclusive 100-case bottling, blended from the finest lots of Washington State Cabernet Sauvignon available in the cellars of Waters and Gramercy, resulting in exquisitely balanced, intense, complex and layered wines with a long finish.
The first three vintages of 21 Grams received a 93, and five scores of 94 from Robert Parker and Wine Spectator.
Jamie Brown and Substance
Brown is also winemaker at the award-winning Wines of Substance. His philosophy translates seamlessly to the mission of Substance, which is to educate and introduce emerging wine drinkers to modestly priced, single-fruit wines of every varietal grown in Washington State, so they can appreciate the true expression of each grape.
This novel approach led to Substance being singled out by Wine Business Monthly as number two on the publication’s “Hot Small Brands” list in 2009. According to editor Cyril Penn, “We gravitate toward wineries and brands that represent market trends or innovation, that take a leadership position in their regions, or that make unusual varietals or unexpected wines…and wines that pass the taste test.”
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With these three distinct ventures, Brown explores the strengths of his winemaking as well as the unique character of varietal and vineyard: With Waters, he is true to terroir, finessing Syrahs that draw comparison to “the Northern Rhone’s great wines” (Efrain Madrigal, Wine Director, Sam’s Wines and Spirits); with 21 Grams he fuses art and wine to create Cabernets that have achieved cult-like status; and with the egalitarian Substance, he makes the grapes of Washington available to all, creating an educational springboard for future connoisseurs to experience the breadth the state has to offer.
A Walla Walla native, Jamie moved to Seattle to pursue a music career, then returned after discovering and honing his talent and passion for the art of making wine. Explains Jamie, “When playing music and in songwriting, I rely heavily on intuition in anticipating the shape of a phrase or a melody, and the same holds true in winemaking. Through recognizing the strengths of a particular grape, vintage or vineyard, I can combine experience with intuition to guide how I shape that wine.”
And who can’t drink to that?
Waters Winery was founded in 2005. In November 2007 Waters opened a 5,000 sq. ft. sustainable winery designed by renowned Boxwood Architects. Waters owns several estate vineyards throughout the Walla Walla Valley AVA and produces just under 4,000 cases per year. Current releases include small lots of Cabernet Sauvignon, single vineyard Syrah, a Bordeaux-style blend “Interlude,” and Rosé.
Located at 1825 JB George Road, Walla Walla, Washington, Waters’ tasting room is open to the public Thursday through Monday from 11 a.m. to 5 p.m. and by appointment. For more information, call (509) 525-1590, or visit www.waterswinery.com.
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