Tsillan Cellars named most awarded Washington Winery at 2025 Seattle Wine Awards

CHELAN — Tsillan Cellars has been recognized as the most awarded Washington winery at the 2025 Seattle Wine Awards, earning 17 gold medals and continuing a string of accolades that has placed the Chelan-based winery at the forefront of the state’s wine industry.

Leading the honors was the 2023 Estate Reserve Chardonnay, which received a Double Gold designation and a 95-point score. Six Tsillan wines earned scores between 94 and 95 points in the competition.

This latest recognition follows a strong showing earlier this year at the San Francisco Chronicle Wine Competition, the largest domestic wine competition in the United States, where Tsillan Cellars also garnered the most gold medals among Washington wineries.

The 2023 Estate Reserve Chardonnay’s success continues a legacy that began when Chardonnay vines were first planted on the south shore of Lake Chelan in 2000. The same vineyard produced the 2005 Estate Chardonnay, which won the Walter Clore Trophy for Best Washington Chardonnay and Best White Wine at the Washington State Wine Competition.

“Great wine begins in the vineyard,” said Nic Stevens, vineyard manager at Tsillan Cellars. “For our Reserve Chardonnay, we farm intentionally—reducing crop yield, opening the canopy for sunlight, customizing irrigation, and allowing for extended hang time—all to craft a precise flavor profile for Garrett’s reserve program.”

Owner Dr. Bob Jankelson recalled the origins of the vineyard. “When we planted Chardonnay vines on the south shore of Lake Chelan in 2000, there were no other vineyards in the area. We had no precedent, just the belief that the soil, slope, wind, and sun exposure were ideal. It was serendipity—and a bit of vision—that led us to the perfect site,” he said.

Head Winemaker Garrett Grubbs, who has led the winery to record-breaking accolades over the past four years, described the winemaking process. “Within hours of harvest, grapes are gently pressed and transferred into oak barrels,” he said. “We use only native yeasts from the vineyard, and the wine spends nine months in barrel to develop texture and richness. It’s a true collaboration with Nic and Dr. Bob, and a privilege to work with fruit of this caliber.”

Tsillan Cellars operates its estate crush pad just 20 feet from the vineyard and remains focused on advancing estate winemaking standards in Washington.