“The style at Sleight of Hand, under the guidance of Trey Busch, Jerry Solomon, and Keith Johnson, has changed dramatically over the past 4-5 years and the wines show more finesse, elegance, and purity today, without sacrificing on fruit or texture. These are brilliant wines, and I certainly include this estate in the top handful of estates in Washington today.” 

– JEB DUNNUCK, Jebdunnuck.com april 2019

Serious wines without the serious attitudes...

Sleight of Hand Cellars was founded in 2007 by Trey Busch and Jerry and Sandy Solomon. Our only goal from the outset has been to make world class wines while having the most fun that is legally possible. Our love of great wines from around the world, and our love of music, have inspired our vision and growth and have helped us reach a customer base that has the same passions as we do.

Since it’s inception, Sleight of Hand Cellars has been named one of "The Next Generation" of up and coming wineries in Washington State, as well as one of "The Next Cult Wineries" by Seattle Magazine. In addition, we have been featured in Wine Spectator magazine and had numerous wines in various of the industry’s “Top 100” lists, the 2015 Levitation and 2016 Archimage in Wine Spectators Top 100 Wines of the Year.

The Wine Advocate had this to say about our wines: “While I've always loved the wines from these guys, they've hit a new level recently, and the wines are now up there with the crème’ de la crème’ of the state (and beyond).”

These and other accolades forced our hand, and in 2011 the winery moved from a storefront location to its current property in southern Walla Walla where we continue to focus on the goal of making wines that compete with the best in the world, from a combination of Estate vineyards and non-estate vineyards in some of the top vineyard sites in Washington State. Upon acquiring our current property, the winery built a tasting room and production facility, and in 2014 we broke ground on a second barrel room to handle not only our increasing production levels, but also to allow us more space for more "toys" in keeping with our philosophy that every year offers an opportunity to make even better wines. In 2018, we crushed 164 tons of fruit, and we expect to bottle close to 10,000 cases of wine—which more than maxes out our current facility. With the past years’ increases in production, and our love for sharing our wines, in mid-2016 we began work on a tasting room in the SODO area of Seattle, which opened in August 2016.