With immersive wine experiences, thoughtful design, chef-driven dining and even plenty for non-drinkers, the new property aims to become a gateway into Washington wine country.
Woodinville has long carved out an unusual place in American wine.
Washington wine stretches across multiple landscapes and identities. East of the Cascades, vineyards in Yakima Valley, Red Mountain and Walla Walla produce much of the fruit that built the state’s reputation. West of the mountains, Woodinville created something equally important: a place where wineries, tasting rooms, growers and wine culture converge into one of the country’s densest wine destinations.
Historic institutions like Chateau Ste. Michelle helped shape the region decades ago. Over time, warehouses and former industrial spaces transformed into tasting rooms and production facilities, creating a wine ecosystem where visitors can move from an iconic producer to a tiny emerging label in the span of an afternoon.
The SOMM Hotel & Spa, which opened in late 2025 inside Woodinville’s 20-acre Harvest development, arrives at a moment when the region itself appears to be changing. The 164-room property is part of Marriott’s Autograph Collection and managed by Columbia Hospitality.
“The SOMM arrived as Woodinville continued to evolve into a more layered, multiday destination, with guests looking to experience the region in more immersive ways,” says John Evans, general manager of The SOMM.
Evans says the hotel team wanted to preserve the qualities that already gave Woodinville its identity: local farms, outdoor spaces, music and what he called a distinctly Pacific Northwest ease.
“Woodinville has world-class wine, but it also has trail systems, local farms, live music, coffee culture and a strong creative spirit,” Evans said.
Though wine sits at the center of its identity, The SOMM resists many of the visual clichés of wine-country hospitality. There are no faux vineyard murals or theatrical wine motifs competing for attention.
The hotel worked with California-based creative agency Sixteenfifty to shape a design language that drew inspiration from wine without turning into a theme. Moss-green ceilings appear in guestrooms. Merlot-toned drapery, reclaimed wood, natural textures and bottle-glass greens quietly nod toward the region. Bin 47, the hotel’s signature restaurant, uses exposed trusses and reclaimed timber inspired by wine-cellar architecture. The Shed rooftop incorporates cedar, steel and barn-inspired elements while opening toward valley and Mount Rainier views.
“We approached it with restraint and authenticity rather than leaning into cliché,” Evans says. “We wanted the interiors to age gracefully, becoming richer and more character-filled, much like a great wine.”
During a recent stay, that design philosophy surfaced through smaller moments. A library tucked into the hotel lobby offered an unexpected invitation to pause between tastings. Nearby sat a carefully assembled tea station with teas from around the world, oat milk, honey and other thoughtful offerings. Hydration stations appeared throughout the property, particularly welcome after afternoons spent tasting Washington Cabernet. Curated maps in guestrooms gently nudged visitors outward toward neighboring wineries, trails and local discoveries.
Discovery, in fact, shapes nearly every corner of the property.
Guests can disappear into Vin de Spa, a 4,200-square-foot wellness space with steam rooms, saunas, treatment rooms and customized rituals. One offering, called the Alchemy Experience, lets guests create personalized essential oil blends based on mood and intention.
Others may spend afternoons biking nearby trails or settling into a rooftop table at The Shed.
Bin 47 leans into an ambitious culinary identity. Beyond brunch and dinner service, the restaurant recently introduced The Summit, a 16-course blind tasting experience at the chef’s counter that moves guests through courses inspired by landscapes including water, pasture and forest.
The Shed, their other restaurant, feels decidedly different from Bin 47’s more polished atmosphere. Guests snack on smoked salmon candy, pulled pork sliders and wood-fired pizzas while drinking Washington wines and cocktails against mountain views.
“That sense of flexibility was incredibly important to us,” Evans said.
The property, Evans says, was designed to support both active and restorative experiences so guests never feel confined to a single version of luxury. What may be most surprising about The SOMM, however, is how much there is to do without wine entering the picture at all.
Guests can spend satisfying day biking trails, exploring Woodinville’s coffee culture, shopping through Harvest or simply slowing down.
Summer adds another layer. For decades Chateau Ste. Michelle concerts have anchored the season. This year The SOMM is stepping directly into that ritual through its partnership with Chateau Ste. Michelle and Live Nation.
Its Concert Picnic Experience includes picnic baskets prepared by Executive Chef Maximillian Petty, premium reserved seating, blankets and transportation to and from performances.
The collaboration, Evans says, grew from a shared desire to create something that felt seamless from check-in through concert night.
Then there is The SOMM’s signature offering: The Blending Room. The space, described as Woodinville’s first dedicated blending room, pairs marble counters and natural stone with sessions where visitors create custom bottles and explore blending their own wine — under expert guidance, of course.
Hotel guests receive a session and a take-home bottle with their stay. The room also hosts winemaker dinners, tastings and special events.
“We wanted to create an experience that makes wine feel approachable, interactive and personal rather than overly formal or intimidating,” Evans says.
Evans says a lot of the design details and collaborations mirror the role of a sommelier itself: guiding, anticipating and caring for guests before they realize they need something.
“The sommelier’s role is about guidance and care,” Evans says. “We wanted that same sensibility to carry through every touchpoint of the stay.”
