WHAT’S NEW . . . as of 1/30/21

If the sun seems to be lacking where you live, come to where we live.
Wine is half price if it’s raining when you purchase it in our tasting room.

** Virtual tour video here  ** Order Form in PDF ** Order Form in XLS **


Wow! What a January! Welcome to February, the month of love.

Coming over the mountains and through the woods on Monday, February 1st. We have a number of cases to deliver and need a few more to make a full load. We have a couple of new things and some chocolate specials for sharing with a Sweetie at Valentine’s Day.

Your honored status as our returning customer gets you 10% off of 2 bottles through 11 bottles and 20% - 50% off of 12 bottles or more. These discounts are already reflected below and in the order forms: PDF Order Form or XLS Order Form.

Here is the list of wines available and their prices:


Bottle Price


2018 Rosé Paradiso



2014 Oyster White



2014 Sève



2016 B's Blend



2015 Sangiovese



H7 Old Rooster Red



2014 Rojo Paradisos



2013 Zort (375 ml)



2015 Angelica MRS (375 ml)



Red Wine and Chocolate!
February 13, 14, 15

Here is a link to our annual Valentine’s Day menu. What are you going to cook up for your loved one(s)?
Traditionally we make a big batch of Chocolate-Chicken Molé for Presidents' Day weekend, AKA Red Wine and Chocolate. Fresh made tortillas and, this year, a glass of Rojo Paradisos makes a scrumptious repast.
For Red Wine and Chocolate, we are offering some great chocolate deals. With every purchase of our Zort, included is an Intrigue Chocolate bar, $12 value. With all purchases over $50, a free Intrigue Chocolate bar, $12 value. All tastings include a plate with a tiny morsel of food with each wine. We pair the Guajillo Chili, Hibiscus, Cassian Cinnamon, Vanilla Bean chocolate bar with our Zort on our tasting menu. It is a match made in Paradise! Come Taste Paradise and Sip, Sip, Bite, Sip your way through the best Red Wines and Chocolates available. Our famous Naked Chick Wine label is back with Old Rooster Red Hatch 7. This is 50% off by the case.


We are OPEN for tasting again!

We are able to be open for tasting under the new Open Air protocols. These call for lots of open windows to provide enough outside air circulation to emulate the conditions of outdoor dining. The number of folks is very limited, single households at a table.
At Paradisos del Sol Winery and Organic Vineyard these are our protocols:

  • Reservation required, it takes a minimum of ten minutes notice to make preparations, call us at 509-829-9000
  • Single household at a table, limit of 4 people
  • Multi-ply mask required on winery grounds (gaiters and single layer mask do not meet standards), masks available no charge
  • Mask must be worn until served at your table and when a server comes within six feet
  • Visits limited to 30 minutes indoors

You are welcome to spend time outdoors, take a walk around the vineyard, or a longer walk around our neighborhood. We can direct you to walks of 1 -10 miles, bring your dog

The small footprint is Digley, our Chihuahua. The large print is one of the puppies, Sable. And Barbara's hiking boot for comparison.

When you come for a visit you will meet our two new staff-in-training winery dogs. Sable and Monkey are male pups that are now three months old (and they each weigh as much as a case of wine!). They are not as socialized as we would like, not enough people around.

Help us with their training, please! They will likely bark and be a bit fearful. Squat down and call them over, they should come to you. Should they put paws up on you, tap them on the head and say “Down!” They are pretty good at Sit, but forget when excited.

If you are bringing a dog along, we’d love to come out and get them introduced. Our goal is for them to politely greet visitors both human and dog. They are doing well but need a little more practice and polish.


Paul's first biochar burn, read on to find out what this is.  


Words from the Winegrower




It has been a very mild winter so far, but it’s not over for a while. My pruning is a little ahead of schedule since I’ve been able to be out almost every day.
I’m working on a Biochar project this winter. We had to take down about 20 big Cottonwood trees that were planted in the wrong place decades ago. They were impinging on a neighbor’s orchard and the risk of having one or more fall onto the apple trellises made the removal decision for us.
But what to do with them? Lousy firewood, lousy building material. I am using some as mushroom logs. Want one? Seriously, let us know, we can might be able to deliver it with a wine order. Chipping it to use as mulch was one option and another was burning it. But piling it up and burning it puts all that trapped carbon immediately back into the atmosphere, chipping and decomposition puts it slowly back into the atmosphere. Turning it into charcoal, a very stable carbon form, can sequester it for centuries and millennia.
Biochar is charcoal used as a soil amendment. It’s the rediscovery of some ancient practices. The Prieta Negro, Black Soil, of the Amazon basin, farm plots using charcoal and sometimes pottery shards to create gardens of high fertility that have maintained that fertility for centuries. The Black Earth of the Midwest, like in Iowa, soils built up by millennia of prairie grasses frequently burned. Many places in the Americas had areas where people did controlled burns that maintained meadows.
The key is burning the wood to create charcoal rather than smoke and ash. The fire needs to be contained so it burns only at the top. So, what is termed a kiln is used. Water is used to quench the fire at the right time.
We’ve taken an old ruptured water tank, 14 feet long, 40-inch diameter cylinder, cut off the top third, voila, a kiln. Load it up with dry brush, light it up. The gases, smoke, gets burned cleanly by the air at the top, rather than being entrained with air going through the fire from the sides and bottom. Once the flames die down and there is a mass of red-hot coals, we put it out. Or we could throw a grate on it and roast three hogs! (Shhhh, don’t let Miss Piggy hear.)
The best way to utilize Biochar is to add it to compost piles. Charcoal is good at grabbing onto things like ammonia, so it catches a lot of the gases produced during decomposition. Rather than going into the atmosphere they are captured to be used later by microbes in the soil, making those nutrients available to fungi and plants.
Carbon rich soils are more resistant to both erosion and leaching of nutrients. I’m sure you have heard of the pollution on the Mississippi River system and Gulf by fertilizer run off. The Soil Conservation Service is encouraging the use of Biochar as a way of keeping the fertilizers on the fields and out of the rivers.
Since we don’t have run off and soil leaching as an issue in our desert and deep soils, our interest is carbon capture and the improvement in soil health. The real essence of Organic Agriculture is building fertile, carbon-rich soil. Healthy soil results in healthy plants resistant to pests and diseases. Healthy plants make healthy food which results in healthy people.
The bonus is we are going to stash away a bunch of Carbon for many lifetimes rather than letting it go back to the atmosphere as carbon dioxide.


Who wants wine?

If you are saying,

"I do! I do!"

We have got you covered, in a few different ways.

1. We can deliver wine directly to your home or to the home of your relative or friend. Estimated delivery is next Monday, February 1. Earlier if we fill up the car sooner.

2. You can get a gift card from us either electronically or we will send out a physical gift card for you. Give us a call for the physical card 509.829.9000.

3. If you are local or want to come for a visit, we are open for tasting and sales 11-6 every day. Tasting requires a call about 10 minutes ahead of time.

4. If your wine gift is going out of the state of Washington, you can order via VinoShipper. Whether we can ship to that location during the winter is dependent on the weather. If it is too cold, we have to hold off on shipping until the weather warms up a bit.

If you want to keep up with us on a daily basis, you can follow us on FaceBook or Instagram.

We are still doing vineyard tours if you happen to be in the area.

We are so very thankful that you include us in your wine consumption and we hope that you will keep us in your rotation.

All the best from our home to yours,

Paul and Barbara









For 15 years we have been offering free delivery to most of the population of Washington. Now we are creating a delivery option for most of the population of the USA. Unfortunately it is not free. UPS can be expensive, but thankfully we use light-weight bottles. You can access them here: VinoShipper. Here is the list of where we can ship now:

AK Alaska

AZ Arizona

CO Colorado

DC Washington DC

FL Florida

GA Georgia

HI Hawaii

IA Iowa

ID Idaho

IL Illinois

IN Indiana

KS Kansas

LA Louisiana

MA Massachusetts

MD Maryland

ME Maine

MN Minnesota

MO Missouri

NC North Carolina

ND North Dakota

NE Nebraska

NH New Hampshire

NM New Mexico

NV Nevada

NY New York

OH Ohio

OK Oklahoma

OR Oregon

PA Pennsylvania

SC South Carolina

TN Tennessee

TX Texas

VA Virginia

VT Vermont

WI Wisconsin

WV West Virginia

WY Wyoming

This list will changes as state rules change (which happens a lot).









Paradisos del Sol Winery
Organic Vineyard
3230 Highland Drive
Zillah, WA 98953


Updated 2021-0213