Eritage Resort opens the doors of its 10 new lakeside bungalows next month.

The luxury resort that opened last summer completes its latest phase of development by doubling the number of suites.

Unlike the suites located in the main building, however, the bungalows have a private entrance and a deck extending over Lake Sienna, the 6 million-gallon, man-made lake on the property where 200 of the surrounding 386 acres are planted with vineyards.

The dog-friendly bungalows open June 1.

The completion of that phase is part of an announcement from Eritage that also includes updates on a Memorial Day barbecue event, reinforcing its previously announced guest chef series, new daytime dining options and the first release of Eritage Rosé.

First, a bit about Eritage: At 1319 Bergevin Springs Road, it sits at the convergence of wheat and wine grapes about 10 minutes from downtown.

The project was founded by Justin Wylie, owner and winemaker of Va Piano Vineyards, with financial support from American Lending Center of Long Beach, Calif. That operation is a leading EB-5 regional center offering investment opportunities to immigrant investors and currently the largest non-bank SBA 504 lending institution in the United States, according to a description. Development management is provided by Scott Knox, and Seattle-based Fire & Vine Hospitality is responsible for resort services, dining and operations.

This Sunday the property will host a Memorial Day barbecue with music, 3-6 p.m. Tickets are $35 per person and include grilled tri-tip, honey bourbon barbecue chicken, PBR-braised Brats, Tuscan bread salad, and much more.

The resort’s summer restaurant menu will showcase local produce, meat and fish.

The Eritage Rosé will be available exclusively at all Fire & Vine Hospitality restaurants. The 2018 Eritage Vineyard Estate Rosé is 100 percent cabernet franc.

It was produced by Va Piano Vineyards with grapes from vines on the north side of the Eritage property from a section visible across Lake Sienna. Described as pale and dry, it has notes of ripe watermelon, strawberry and fresh pink flowers.

Vicki Hillhouse can be reached at 509-526-8321, vickihillhouse@wwub.com or on Twitter at https://twitter.com/VickiHillhouse.

Vicki covers business and economic development, including tourism, the Port of Walla Walla and the Strictly Business column, as well as features. She has been reporting for the Union-Bulletin since late 2001.

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