Paradisos del Sol Winery

Specialties

We are a kid-​friendly farmery (winery and farm) in the heart of the Rattlesnake Hills near Zillah, WA. We offer something beyond the run-​of-​the-​mill wine tasting. .. we always have a nibble with our tastings because you should always have some food with your wine. Our wines are also beyond run-​of-​the-​mill, none of the usual Chardonnays or Merlots here, just some fabulous food-​friendly wines that are easy to drink and easy to enjoy. We grow our own grapes and have a little farm surrounding our tasting room (which is added on to our house). You will see cows and chickens and sheep and fish and cats and dogs and winegrowers. Our wines are reasonably priced and are ready for you to take home and drink right away, you do not need to cellar for years and years before you can drink it. We love our wines and hope you will also! See you soon — Paul and Barbara

History

Established in 1999.

Wine should be very pure and natural. The only thing synthetic about our wine is the plastic cork, so you never have to worry about getting a «corked» wine. We drink more of our wine than anyone else, we want it to be healthful and nutritious. We guarantee our wine. BUT. .. it has to be distinctive wine. Wine with full, rich flavor that makes food and friends better. Wine that brings dismay when you find the bottom. Wine that makes music in the glass, sings on the tongue to tell where it grew. Wine you can afford to drink. Paradisos is the Spanish derivative of pairidaza, Persian (pardis) for a «walled enclosure,» from pairi «around» + diz «form, shape.» It originally comes from Ancient Greek (paradeisos «Persian garden») going back to 400 B.C. and refers to beautiful, irrigated gardens walled off from the desert. In our vineyard is paradise. To help keep the planet green, we use only clear glass, recyclable everywhere. Our packaging is 100% recyclable, please do!

Meet the Business Owner

Paul V.

Business Owner

Paradisos del Sol is an expression of my soul. The winery is not named for me (even though I am plenty arrogant!), because it is more than just my sweat in the bottle. I believe in letting the grapes become wine. I am a Winegrower not a Winemaker. My job is to eat grapes and imagine what wine they wish to be – then provide the best conditions for the transformation into great wine – sometimes barrels, sometimes tanks. Most often a barrel is the cocoon where the juice transforms into a dry table wine. Sometimes the wines yearn to be sweet and luscious and a temperature-​controlled tank is the cocoon. As one of Washington’s most experienced enologists, my first venture into wine was with blackberries in 1968. I have made my living via fermented grapes since 1983 and I have collected pay from over 10 Northwest wineries. I have been an organic gardener since shortly after birth. I produced the first organic wine in the state. Now I am working to bring you the best wine my grapes can become.