* Retail wine shop - offering wines of the world, with an eye for quality and value (Washington state wine license no. 420003, issued to Epona, LLC)
   * Winery - Estate-crafted wines from exciting modern grape varieties (same WA license as above)
   * Grapes - for the table and for winemaking, grown on a superb south slope 
   * Fruits (including cider apples from very old treees), nuts, vegetables, and grapevine cuttings, grown with organic practices
All on our small farm near Woodland, Washington
Bred by Cornell University at the Finger Lakes in New York, Cayuga is an exciting white winegrape for cool climates. It has superior disease resistance and carries heavy yields. A joy to grow in the vineyard. Its flavor profile is similar to Riesling, with citrus and apple flavors. It's only downside is mid-season ripening (a little later than many modern varieties), but in cool years it still makes a good wine, although with more crisp green apple notes. Perfect for a summer sipper, or use as a white wine with salads, appetizers, fish or poultry. I have two rows of Cayuga; it is, at least at this time, my favorite modern white winegrape.
Leon Millot
Leon Millot is a 19th-Century French-American hybrid winegrape bred in France. It has the same parents as Marechal Foch and Lucy Kuhlmann, both of which I've grown and I find Leon to make the better wine). I have two rows of this. Many small dark blue clusters. Early ripening. Flavors, if fermented on the skins, include boysenberry, chocolate, and woodsiness with a fuller body. If fermented off the skins, flavors tend towards cherry and hint of spice, in a fresher, lighter style. This is "Leon Noir Rouge," or the "Foster clone." In my view, it is the only true Leon Millot, the other one being a mis-naming of Oberlin 595.
New York Muscat
New York Muscat wins many blind-tested flavor competitions.  A purple, seeded grape which we're evaluating for use in a rose wine, though if you learn to eat grape seeds (good for you), it is also a fantastic eating grape. The "Muscat nose" is divine in this grape, but possibly some bitter flavors can be extracted from the skins if the skins contact the pressed juice for too long, so we are experimenting with shorter skin contact time, while still hoping for that mind-blowing bouquet.
Shown in veraison in late July 2015.
Bred at University of Arkansas, Jupiter is a large, oval, seedless purple grape with some Muscat heritage. It grows well in the Pacific Northwest. A great table grape, but it also has good chemistry for wine and I am experimenting with it in a rose style wine. Jupiter can make loose, more open clusters if it rains during bloom (impairing pollination), and though the clusters are straggly then, the grapes are still just as tasty.
Regent was bred in Germany's Geilweilerhof Institute in 1967, by crossing Diana, a Silvaner x Müller-Thurgau cross and thus a Vitis vinifera variety, with the interspecific hybrid Chambourcin.  Regent is more than 90% vinifera.
A cool-weather red winegrape, Regent has medium-sized clusters and grapes, packed fairly tightly in the clusters. The juice has vivid color. Regent often blooms during the last week of the Spring rains here (which usually cease on or about July 5), and the blooms, if wet, are highly susceptible to Botrytis, which rots the flower clusters and prevents fruit set. This is the primary "Achilles heel" of this otherwise impressive grape; a lesser disadvantage is its later ripening schedule. But if healthy clusters develop, Regent makes a good red wine (similar to a Syrah in flavors).
We have just six Regent vines; still evaluating the variety for this microclimate.
Like Jupiter, bred at University of Arkansas (part of its "planet" series of grapes). Venus makes huge clusters of giant black seedless grapes. Fairly neutral in flavor, but still pleasant to eat. A good table grape-way better than what you find at the large grocery stores.
Shown in a half-ripe state in early August 2015.
Bred in 1965 at the University of Illinois, Traminette was intended to produce large clusters with the flavor of Gewurztraminer (one of its parents). It is a pretty bronze grape when ripe, and is capable of displaying that wonderful spicy, lychee-based Gewurz flavor.
I have just two vines, but could expand its presence in the vineyard if sample wines prove out.
This is an all-American grape, with no Vitis vinifera in its heritage. Despite that, Delicatessen has no "Welchy" Vitis labrusca flavor, and has intense tropical fruit flavors. Its neon-purple juice is mesmerizing. In the central U.S., this grape exhibits its rich flavors, but in our cooler Pac NW climate, those arise only in warmer years. Due to the tight clusters, the vine needs good airflow, or can be affected by powdery mildew. Still, it is easy to fall in love with Delicatessen. We are experimenting with different wine styles with it.
Monastery Muscat
Bred by Bro. Kenneth Caudill in Amity, Oregon, this is a seedless white muscat hyrbrid intended for both table and wine. It is very productive and vigorous. I am expanding my plantings of it (from one vine to three), as the fruit is plentiful and excellent.
Other grapes
There are a few additional grape varieties in our vineyard, including:

Swenson Red (great strawberry flavor; Elmer Swenson's best grape)
Neptune (U of Ark white seedless Muscat grape; just planted here)
Landot Noir (red winegrape; just planted here)
Oberlin 595 (red winegrape; just planted here; this might be what is called "Leon Millot Noir"--the Wagner clone of Leon Millot)
Briana (white modern grape with pineapple flavor)
Mindon (MN1095 x Norway Muscat: great blue-purple seeded fruit; David Roy Johnson thinks it's his best grape and I think it is very good; I informally use the name "Mindon" for "Minnesota and "Donskoi, which is the likely grape that is called Norway Muscat)

 Cuttings are available for purchase, in winter, for all the above grapes (subject to verification as to a couple of these that I can lawfully sell them--some may still be under patent). Email me at [email protected]

As of May 2016, I now have two exciting varieties imported from a friend's vineyard in Canada (lots of permits and red tape to go through, for that): two varieties bred by Valentin Blattner: Epicure (a white winegrape for cool climates), and VB48.05.83 (includes Cabernet Sauvignon as a parent, and wine from this grape smells and tastes like a really good Bordeaux blend wine!). Both of these are restricted as to sale, though I hope to obtain permission to sell cuttings of them. I expect the red one to be a real breakthrough in modern red winegrapes for the "wet side" of the PacNorthwest.
I have grown and rejected several other varieties, including:
Rayon d'Or (white modern grape; is "OK" in just about every way)
Cascade (neutral red modern grape; hangs a ton of fruit but not enough flavor for me)
Diamond (flavor is way too "Welchy" for me--that is a Vitis labrusca flavor and too strong)
Interlaken (white modern grape that just didn't set fruit for me)
Canadice (pink grape that also didn't fruit for me)
Esprit (white modern grape that's popular back East but it's late to ripen here and the flavor isn't better than our other whites)
Melody  (very disappointing for little fruit and so-so flavor)
Baco Noir (makes a good dark, big red wine IF you are willing to go through incredible chemical gymnastics in the winery, as the juice has acid levels so high it could take the paint off your car)
Noiret (promising dark red winegrape, but just can't fully ripen here)
Burdin 6055 (does well in the warmer Hudson Valley NY, but is nothing special here, and late to ripen; bushy grower that's a bit problematic in the vineyard)
Stueben (just don't like the fruit, and for me it was a failure as a wine grape)
Swenson White (it makes OK-quality fruit here, but not worth growing)
Alpenglow (pretty pink modern grape; pictured)
Price (good purple eating grape, but too "Welchy" for me, so I pulled mine)

I do not have any of these rejected grapes growing now, so no cuttings are available, from me, for those varieties. But they might work well for you--grapes are highly site-specific in terms of their success or failure, as soil and growing conditions vary greatly even in vineyards close to each other.