Brian Carter Cellars

Woodinville · Woodinville

Auto-generated profile from visitor reviews. Is this your winery? Claim to take control →

$25/person

Website Call Directions

The Oxto Edit

Oxto AI

Brian Carter built his reputation on blends when Washington was still figuring out what to do with single varietals—Rhône meets Bordeaux with Italian detours like Tuttorosso. The bistro format actually works here because Chef Nick Ames changes his menu weekly and knows how to write a plate. This isn't tasting room cheese boards; it's confit duck and squid ink pasta. The Gallery tasting room for club members is the move if you want to skip the weekend crowds.

About

Brian Carter Cellars operates as one of Woodinville's few true winery-bistro concepts, pairing award-winning blends with a full chef-driven menu that rotates weekly. Winemaker Brian Carter focuses on European-style blends—primarily Rhône and Bordeaux varieties with occasional Italian expressions like the Tuttorosso red blend. The winery has earned Pacific Northwest Winery of the Year (2023) and Washington Winery of the Year (2015) recognition for wines that prioritize structure over jammy fruit. The Woodinville location features both a main tasting room and an exclusive Gallery space for wine club members. Chef Nick Ames runs a bistro program that reviewers consistently describe as elevated beyond typical tasting room fare, with dishes like confit duck leg and squid ink pasta designed for proper wine pairing. The property includes patio seating and occasional live acoustic music. Wine club allocations average $33-56 per bottle, positioning the winery in premium territory. The experience skews toward wine-educated visitors who appreciate blends and are willing to pay for chef-quality food alongside their tasting.