Destination: Washington wine country

A restaurant with a renowned chef and two conference rooms comprise the main hall. A short walk takes guests to the spa or the tasting room, where they may sample more than a dozen estate wines. A driving range, hiking trails and swimming pond also are on the grounds.

Expansion plans include an 18-hole golf course, equestrian center, culinary center, event hall and a larger tasting room. The entire resort is built around acres of orchards, gardens and vineyards that supply the 14 varieties of grapes for the estate's wines.

"If you create a great destination - bring in a great chef, a great winemaker - people will come," Bryan said. "I hope that's what we're proving here."

The area is remote, no question. Aside from the amphitheater and Gingko Petrified Forest State Park across the river, few recreational amenities can be found nearby.

Diane McCormick, 67, of Vancouver, Wash., noted that point in a recent visit with her husband and a longtime family friend, even as she raved about her stay.

"The setting and the gorge and the river are just wonderful," she said. "Once you leave the property, your options are limited. People need to realize this is a destination."

To the Bryans, that is exactly the point. Eventually, Cave B plans to offer arts and science programs through a private foundation, paid for with profits from the winery and inn.

"What we're trying to create here is a place you can be inspired by your surroundings," Bryan said, "and be creative in whatever it is you're pursuing.

If you go:

CAVE B INN AT SAGECLIFFE: The winery, restaurant and lodging are located on the same property with a Quincy, Wash., address, though the resort is miles from Quincy by road. Located just north of Interstate 90 on Silica Road, across the Columbia River from the community of Vantage. Accommodations range from $195 to $275 in the summer months, with higher prices on concert and holiday weekends. http://www.cavebdirect.com/ or 888-785-2283 for reservations.

TENDRILS AT SAGECLIFFE: The restaurant offers short, but tempting, breakfast, lunch and dinner menus created by executive chef Fernando Divina, a James Beard Foundation excellence award winner. Many of the ingredients are grown locally, with more to come in an organic garden that will feature 40 different varieties of fruits, vegetables and herbs. For dinner, prices range from $19 for winter root vegetable and bean ragout with stone-ground polenta, to $29 for grilled and braised lamb with merlot sauce.

CAVE B ESTATE WINERY: Winemaker Berle "Rusty" Figgins Jr. bottles wines under two premium labels, Cave B and SageCliffe, from its own vineyards. Fourteen varieties of grapes are grown on the estate, including cabernet sauvignon, merlot, semillon and chardonnay. The tasting room is open seven days a week. Charge: $5 per person. Bottle prices vary.

OTHER EVENTS: The Washington Wine Commission kicks off the spring and summer tourist season with a wine and food tasting in Seattle April 8. Wine tastings and festivals are held statewide throughout the year. Visit the events calendar on the Wine Commission's Web site for more information at http://www.washingtonwine.org.

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