About the Winery
One of my favorite estates in Walla Walla is unquestionably Trey Busch’s and Jerry Solomon’s Sleight of Hand. They’re aided by Keith Johnson, who joined the team in 2011. These are gorgeous Washington State Wines that have tons of fruit and texture, as well as balance, purity and freshness. In addition, they’re good values. I love the wines.” – Jeb Dunnuck, Wine Advocate
Sleight of Hand was founded in 2007 by Trey Busch and Jerry and Sandy Solomon. Our only goal from the outset has been to make world class wines while having the most fun that is legally possible. Our love of great wines from around the world, and our love of music, have inspired our vision and growth and have helped us reach a customer base that has the same passions as we do.
The winery has been open for less than ten years, but in that time Sleight of Hand Cellars has been named one of “The Next Generation” of up and coming wineries in Washington State, as well as one of “The Next Cult Wineries” by Seattle Magazine. In addition, we have been featured in Wine Spectator magazine and had numerous wines in various of the industry’s “Top 100” lists.
Most recently, the Wine Advocate had this to say about our wines: “While I’ve always loved the wines from these guys, they’ve hit a new level recently, and the wines are now up there with the crème’ de la crème’ of the state (and beyond).”
These and other accolades forced our hand, and in 2011 the winery moved from a storefront location to its current property in southern Walla Walla where we continue to focus on the goal of making wines that compete with the best in the world, from a combination of Estate vineyards and non-estate vineyards in some of the top vineyard sites in Washington State. Upon acquiring our current property, the winery built a tasting room and production facility, and in 2014 we broke ground on a second barrel room to handle not only our increasing production levels, but also to allow us more space for more “toys” in keeping with our philosophy that every year offers an opportunity to make even better wines. In 2015, we crushed 150 tons of fruit, and we expect to bottle close to 9,000 cases of wine—which maxes out our current facility. With the increase in production, and our love for sharing our wines, in mid-2016 we began work on a tasting room in the SODO area of Seattle, which opened in August 2016.