Variety
"Our estate vineyards are at the heart of the student learning experience. The Stan Clarke and Myles Anderson estate vineyards encompass 6 planted acres with 16 varieties. All vines are planted, maintained, and harvested by students who put the philosophy of “winegrowing” into practice. Our student viticulturists utilize precision agriculture tools to develop irrigation and nutrition plans which directly connect grape growing to quality wine making. Conventional, organic, and biodynamic practices are utilized to teach the full spectrum of management techniques. Our Myles Anderson estate vineyard was established in 2012. Named for our founding director, the vineyard contains Barbera, Marsanne, Roussanne, and Aligoté. A special block of Chardonnay, Pinot Noir, and Pinot Meunier is cultivated for sparkling wine. This vineyard contains a garden of native plants to host beneficial insects."
Fresh and floral with charming bubbles. Made with organically grown grapes.
Our dry, crisp, Sauvignon Blanc from our estate vineyard. Loaded with tropical fruit flavors.
Summit View Vineyard sits at a Northeastern slope, 1200-ft. in elevation on the Oregon side of the Walla Walla Valley. Planted in 2009, 67 acres of six Cabernet Sauvignon clones grow in nutrient-rich Ellingford Silt Loam, atop a base of fractured basalt. The vineyard’s location provides excellent air movement, resulting in frost-free conditions to grow bold yet balanced Cabernet Sauvignon.
Our estate vineyards are at the heart of the student learning experience. The Stan Clarke and Myles Anderson estate vineyards encompass 6 planted acres with 16 varieties. All vines are planted, maintained, and harvested by students who put the philosophy of “winegrowing” into practice. Our student viticulturists utilize precision agriculture tools to develop irrigation and nutrition plans which directly connect grape growing to quality wine making. Conventional, organic, and biodynamic practices are utilized to teach the full spectrum of management techniques. Our Myles Anderson estate vineyard was established in 2012. Named for our founding director, the vineyard contains Barbera, Marsanne, Roussanne, and Aligoté. A special block of Chardonnay, Pinot Noir, and Pinot Meunier is cultivated for sparkling wine. This vineyard contains a garden of native plants to host beneficial insects.
Located in the ancient bed of the Walla Walla River, the soil for this site is made up of cobblestones. The unique soil contributes to the soft tannins and savory character of this wine.
The high elevation of the Cockburn Vineyard results in wines with intense fruit flavors and rich tannins.
Our red blend known for soft tannins and vanilla oak character.
Our white blend made in an off-dry style.
Washington's only Aligoté! Aligoté is the lesser-known white wine of Burgundy. In Washington it renders a crisp and mineral expression, perfect for light seafood.
The unique savory character of Carmenère gives us license to have fun! We always inoculate this wine with a pied-de-cuve indigenous yeast cultured that we build in our vineyard. Neutral oak aging allows the fruit quality to shine.
"Our estate vineyards are at the heart of the student learning experience. The Stan Clarke and Myles Anderson estate vineyards encompass 6 planted acres with 16 varieties. All vines are planted, maintained, and harvested by students who put the philosophy of “winegrowing” into practice. Our student viticulturists utilize precision agriculture tools to develop irrigation and nutrition plans which directly connect grape growing to quality wine making. Conventional, organic, and biodynamic practices are utilized to teach the full spectrum of management techniques. Our Stan Clarke estate vineyard was established in 2005. Named for our founding viticulturist, the vineyard contains all Bordeaux red varieties, Sauvignon Blanc, and Semillon"
The Seven Hills Vineyard is managed by graduate Sadie Drury. Our students age this wine in large format oak, so that the fruit can shine.
Our estate vineyards are at the heart of the student learning experience. The Stan Clarke and Myles Anderson estate vineyards encompass 6 planted acres with 16 varieties. All vines are planted, maintained, and harvested by students who put the philosophy of “winegrowing” into practice. Our student viticulturists utilize precision agriculture tools to develop irrigation and nutrition plans which directly connect grape growing to quality wine making. Conventional, organic, and biodynamic practices are utilized to teach the full spectrum of management techniques. Our Stan Clarke estate vineyard was established in 2005. Named for our founding viticulturist, the vineyard contains all Bordeaux red varieties, Sauvignon Blanc, and Semillon.
An ancient style wine, fermented and aged on skins for over a year in a clay amphora. No sulfites added.
The high elevation of the Cockburn Vineyard results in wines with intense fruit flavors and rich tannins.
Our estate vineyards are at the heart of the student learning experience. The Stan Clarke and Myles Anderson estate vineyards encompass 6 planted acres with 16 varieties. All vines are planted, maintained, and harvested by students who put the philosophy of “winegrowing” into practice. Our student viticulturists utilize precision agriculture tools to develop irrigation and nutrition plans which directly connect grape growing to quality wine making. Conventional, organic, and biodynamic practices are utilized to teach the full spectrum of management techniques. Our Stan Clarke estate vineyard was established in 2005. Named for our founding viticulturist, the vineyard contains all Bordeaux red varieties, Sauvignon Blanc, and Semillon.
Petit Verdot is a variety that always over-delivers. This wine is full of purple flowers, cigar box, and concentrated dark fruit flavors.
Our estate vineyards are at the heart of the student learning experience. The Stan Clarke and Myles Anderson estate vineyards encompass 6 planted acres with 16 varieties. All vines are planted, maintained, and harvested by students who put the philosophy of “winegrowing” into practice. Our student viticulturists utilize precision agriculture tools to develop irrigation and nutrition plans which directly connect grape growing to quality wine making. Conventional, organic, and biodynamic practices are utilized to teach the full spectrum of management techniques. Our Stan Clarke estate vineyard was established in 2005. Named for our founding viticulturist, the vineyard contains all Bordeaux red varieties, Sauvignon Blanc, and Semillon.
The high elevation of the Cockburn Vineyard results in wines with intense fruit flavors and rich tannins.
An ancient style wine, fermented and aged on skins for over a year in a clay amphora. No sulfites added.
The massive Missoula floods deposited a deep layer of cobblestones into the Joseph Christy Vineyard. These stones act as radiators and help to create the intense flavors characteristic to this site.
Located in the ancient bed of the Walla Walla River, the soil for this site is made up of cobblestones. The unique soil contributes to the soft tannins and savory character of this wine.
Our estate vineyards are at the heart of the student learning experience. The Stan Clarke and Myles Anderson estate vineyards encompass 6 planted acres with 16 varieties. All vines are planted, maintained, and harvested by students who put the philosophy of “winegrowing” into practice. Our student viticulturists utilize precision agriculture tools to develop irrigation and nutrition plans which directly connect grape growing to quality wine making. Conventional, organic, and biodynamic practices are utilized to teach the full spectrum of management techniques. Our Stan Clarke estate vineyard was established in 2005. Named for our founding viticulturist, the vineyard contains all Bordeaux red varieties, Sauvignon Blanc, and Semillon.
Our estate vineyards are at the heart of the student learning experience. The Stan Clarke and Myles Anderson estate vineyards encompass 6 planted acres with 16 varieties. All vines are planted, maintained, and harvested by students who put the philosophy of “winegrowing” into practice. Our student viticulturists utilize precision agriculture tools to develop irrigation and nutrition plans which directly connect grape growing to quality wine making. Conventional, organic, and biodynamic practices are utilized to teach the full spectrum of management techniques. Our Myles Anderson estate vineyard was established in 2012. Named for our founding director, the vineyard contains Barbera, Marsanne, Roussanne, and Aligoté. A special block of Chardonnay, Pinot Noir, and Pinot Meunier is cultivated for sparkling wine. This vineyard contains a garden of native plants to host beneficial insects.
Ice wine vintages are increasingly rare in the Walla Walla Valley. The grapes for this wine are frozen on the vine, increasing the concentration of sugar and flavors.
Made in an Aussie fortified style - aged in a solera and slightly maderized for rich, dried fruit character.
This traditional method sparkling Riesling is from the Leonetti Loess Estate Vineyard. This wine is bottle fermented and aged on less for 8 months.