Kobayashi Wines began in 2014 when Travis Allen and Mario Kobayashi launched a tiny Cabernet Franc project that quickly evolved into one of Washington’s most distinctive micro producers. The Allens work out of the Force Majeure facility in Milton Freewater, keeping production under 1,000 cases and focusing on Northern Rhône varieties and Cabernet Franc sourced from top Columbia Valley sites such as WeatherEye and Red Willow. Travis’s approach blends meticulous detail with a willingness to experiment, including the use of Japanese Mizunara oak, a rarity in American winemaking. Farming partners supply high elevation and wind exposed parcels that shape the fruit, while cellar work remains small scale and intentionally restrained.