Rotie's program is small and focused, and production limited. Each lot is individually attended to, allowing for an uncompromising approach to quality..
Taste in Seattle
Th-Sat 11am-7pm, Sun. 12-5pm
Fri-Sat, 12-6pm, Sun, 11am-4pm
Rotie Cellars was born out of a desire to pay homage to the wines of the Rhône Valley. From the deep and complex Syrah-Viognier blends of the Northern Rhone, to the sultry GSM's of the South, the renowned region offers a wealth of inspiration.
Since 2007, winemaker and owner Sean Boyd's goal has been to make traditional Rhone blends in Washington State. Boyd's winemaking philosophy is simple- combine old world winemaking techniques with the highest quality Rhone varietals that Washington has to offer. Boyd sources from some of the best and oldest vineyards in the state in an effort to showcase the most elegant blend possible, while ensuring the typicity of the fruit is expressed.
Each year a new vintage of the Northern and Southern red and white blends is released, bringing different attributes of the growing season to the table. The Northern Blend is a savory companion to the Southern Blend, a rounded trifecta of Grenache, Syrah, and Mourvedre. Always stainless steel fermented, Rotie's whites are crisp, bright, and the perfect pairing to raw oysters and fresh seafood. On truly exceptional years, a vintage of varietal wines may be released, such as Grenache and Mourvedre.
Rotie's program is small and focused, and production limited. Each lot is individually attended to, allowing for an uncompromising approach to quality.
We hope you enjoy Rotie wines as much as we love making and sharing them.
Sean’s path to Rotie Cellars wasn’t the one prescribed in the “How to become a prestigious winemaker” textbook. His college degree was in geology, and he spent ten years doing oil and gas exploration before making the leap to wine.
Wine is personal with Sean, and as far as he’s concerned, there’s no right or wrong way to create or consume it. He just makes what he loves to drink—French-style Rhone blends. His philosophical approach is Old World and natural, and his fingerprints are on every step of the winemaking process. He believes great wine happens mostly in the vineyard, and that his main job is to stay out of nature’s way.
Sean grew up in Tacoma, Wash., and is a husband and father of three. He enjoys great food, cold beer, fantastic wine and a hearty cup of coffee—black, and preferably from Walla Walla Roastery.