• Day 12-14 Walla Walla, Washington

• Drive from Portland to Multnomah Falls via Columbia River Gorge Highway (Approximately 30 minutes)

Spend approximately 1.5 hours visiting Multnomah Falls, a 611-foot-tall roaring, awe-inspiring cascade of icy water, lets you experience the power and beauty of nature up close and with ease.

From the parking area off I-84, a 5-minute walk is all that separates you from the exhilarating spray at the base of the falls.

To make the outing complete, visit the Multnomah Falls Lodge which was built in 1925 to serve throngs of tourists who came to view the spectacular sights of the Columbia Gorge. Today, the historic structure (made of every type of rock found in the gorge) houses a gift shop with plenty of postcards, a restaurant with Northwest Cuisine and unbeatable views of the falls, and a US Forest Service Information Center where you can find trail maps. During the summer months, vendors offer ice cream, coffee, sodas and other quick snacks from booths and carts in front of the lodge.

• Drive from Multnomah Falls via Columbia River Gorge Highway to Mt. Hood (Approx. 1.5 hours)

Towering over northern Oregon and within eyesight from the streets of Portland, Mount Hood stands at 11,240 feet and is the highest mountain in the state. The main attractions of Mount Hood National Forest, including the Timberline Lodge, (where they filmed part of Stephen King’s “The Shining”), and the Mount Hood Cultural Center, can be reached from downtown Portland by car in less than 90 minutes.

Scenic charms in the national forest range from waterfalls, hot springs, and glaciers to varied wildlife and alpine wildflowers. In summer, the evergreen landscape of Mount Hood National Forest offers activities that are a little more varied, including abundant hiking trails, climbing opportunities, and numerous campgrounds.

ACCOMMODATIONS:

• The Inn at Abeja

A place that awakens the senses and soothes the heart…The Inn at Abeja is a stunning, turn-of-the-century farmstead where original outbuildings have been restored to lovely, spacious, individual, and private guest accommodations. Just minutes from the heart of downtown Walla Walla, the winery and Inn are surrounded by thirty-eight private acres of gardens, lawns, creeks, and vineyards for guests to enjoy.

Abeja is a place that encourages one to curl up in a hammock with a good book, socialize with our team and other Abeja guests over gourmet breakfast or a tasting in our Tasting Room, or watch a hawk ride the wind currents over the nearby wheat fields. Our beautiful sunsets and a vivid night sky are cause for celebration and our hospitality is truly one-of-a-kind.

ACTIVITIES:

• Dinner Reservations at The Marc Restaurant at the Marcus Whitman Hotel

Dine in the rich surroundings of The Marc Restaurant’s formal dining room—where gourmet cuisine and award-winning wines are brought together, to create the ultimate Walla Walla dining experience.

Our six in-house chefs meticulously prepare the region’s finest menu of Pacific Northwest delicacies including—jumbo diver scallops with risotto, wild spinach, and roasted peppers; Wagyu boneless short ribs with roasted carrots, Italian sweet peas, and caramelized sweet onion jus; and New York strip steak with potato puree, garden carrots, mushroom ragoût, and truffle-infused hollandaise.

Recently awarded “Restaurant of The Year” by the Washington Wine Commission, The Marc Restaurant in Walla Walla’s top destination for wine-paired dining.

ACTIVITY OPTIONS:

• El Corazon Winery

In 2006, Spencer Sievers started his wine career buying 1,200lbs of grapes and fermenting them in his apartment in Northwest Portland. With some experimentation and a passion for making the terroir-driven, fruit-forward, vineyard and varietal specific wines, the El Corazon style was born.

• Basel Cellars

When you open a bottle of Basel Cellars wine–be it red, white, or rosé, you will be inspired to learn more. You will immediately recognize it as a Washington wine. After the first sip, you will distinguish Eastern Washington. Then, you will know Basel Cellars: wines with rich fruit flavors, and the distinct characteristics of Columbia Valley and Walla Walla dirt; full-bodied red wines with smooth tannins and supple texture. These beautiful wines, coupled with a superior tasting experience, and the chance to live like royalty at our magnificent estate truly make Basel Cellars Walla Walla’s Premier Destination Winery.

• The Vine Restaurant at Cameo Heights Mansion

 Luxury Ride & Dine in our Stylish Lincoln. Go ahead and be a little extravagant! You have earned it. Why shouldn’t you dine in style? The Vine is offering an exceptional opportunity for you and your sweetheart or some friends and family to be picked up from anywhere in Tri-Cities or Walla Walla in our eight-seat Lincoln limousines and transported in style and safety to Southeast Washington’s finest restaurant, The Vine @ Cameo Heights Mansion.

• L’Ecole N° 41

L’Ecole N° 41 is a third-generation family-owned, artisan winery located in the historic Frenchtown School depicted on our label. Founded in 1983, we were the third winery established in the Walla Walla Valley. We have become one of the most prominent and visible Walla Walla Valley wineries with national and international distribution.

• Maison Bleue Winery/ Wine Education Class

Maison Bleue is dedicated to the production of terroir-driven wines from the Walla Walla Valley, focused primarily on Rhone varietals such as Syrah, Grenache, and a Viognier. Our winemaking is an uncompromised style of traditional techniques, gentle handling and modest use of French oak. Our wines combine European sensibility with a controlled New World opulence.

• Walla Walla Vintners

Visitors returning to the Walla Walla Vintners tasting room will notice significant changes. But one thing we’ll never change is our commitment to producing the same elegant wines we have for the last 20 years. We source fruit not only from our own Estate Vineyard but also from some of the oldest and most acclaimed vineyards in the Walla Walla and Columbia Valleys.

We work directly with these growers to ensure the highest quality fruit, monitoring our blocks and rows throughout the growing season, many of which we’ve been working with since the winery opened its doors in 1995.

Small lot fermentations, punch-downs, and our small basket press all promote gentle extraction of color and skin tannins without the harsh and bitter seed tannins. Oak aging provides the ideal conditions for the flavors to develop while using barrels from several different cooperages allows us to add subtle layers of oak tannin and aromas to the final blend.

Lastly, by blending varietals and lots from different vineyard sites, we can combine those specific flavor profiles into the bottle you see before you.