Production: (1989) 3k cases, (1986) 2.5k cases, (1980) 8k cases [sic], (1976) 1k-2k cases
Hinzerling Vineyards (pronounced hyn zur ling) planted 23 acres of vinifera in an old asparagus field in 1971. The grapes' first winter was a nasty one, and all but 6 acres were killed by the cold. Mike Wallace, a graduate in Biology from Western WA Univ., got the wine bug while on military assignment near Napa Valley, then he did some graduate work at U.C. Davis in enology, and worked for a time at Simi in Healdsburg. The first commercial crush was in 1976 with a homemade basket press (made by the work crew) and bulk milk coolers for storage. In 1986, they had 30 acres of vineyards.
In 1988 the winery was sold to Californian, Don Allen, whose brother-in-law Bill Broich (formerly of Idaho's St. Chapelle winery), took over as winemaker. Apparently, after a few years and some legal troubles, the winery was returned to Mike upon Allen's failure to pay the bills, though not the vineyard. Fortunately, Mike has managed to restore the winery's quality, and has regained it's former stature.
20 years later, Hinzerling winery is still known for it's dedicated followers; each year Wallace's customers drive out to the winery for work parties to pick, crush, and bottle many of the wines. It is truly the "family and friends" operation Mike had intended it to be (Harvest Party 1997).
In 2001, they've moved a vintage 1920's home that was scheduled for demolition in Prosser to the property adjacent the winery. This is now the Vintner's Inn Bed & Breakfast. They also serve excellent wine country dinners.
Mike Wallace1976-1988, 1990(?)-present
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