top of page
Ginkgo Forest Winery Vineyard grapes in veriason (ripening stage) in spring



Making wine is both an artistic and scientific endeavor.  Owner/Winemaker, Mike Thiede has a background as a botanist, biologist, and scientist, coupled with his natural curiosity, which has resulted in more than 50 different wines – innovative New Organic wines, Bordeaux wines, Rhone wines, Italian wines, Pinot Noir and Whites. In addition, he has vinted several port-style wines and dessert wines. Mike strives to make wines that taste good to him.  Fortunately, they also taste good to customers and wine judges as evidenced by more and more wines awarded gold medals.  While most wine-makers find a few wines to focus on, Mike thrives on being able to constantly experiment and make new kinds of wines.

Harvest at Ginkgo Forest Winery showing juicing process
Ginkgo Forest Winery barrel room filled with dozens of oak barrels


Good wine grapes just get better as they are stressed.  With meager soils, limited rainfall and lots of sunshine, the Wahluke Slope has a winning combination.  Millions of years ago fissures opened up along the Washington eastern  border sending large amounts of hot lava to wend its way to the Pacific coast.  Following the basalt flows, gravel and deposits from the Ice Age Missoula floods preceded the wind-blown soil which set the terroir of the Wahluke Slope.  This area was also the center of a tropical forest which included ginkgo trees.  Bounded by the Saddle Mountains and the Columbia River, the area is only 81,000 acres.  When water was brought to this area, almost any type of plant flourished. Wine grapes seem to particularly develop intense, rich flavors.  

Old vine grapevine closeup with new leaves budding
Ginkgo Forest Winery vineyard with beautiful Columbia River Gorge in the background.


bottom of page