Growing Conditions

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.

Harvest

Hand harvested

Winemaking

Fermented in stainless steel with QA-23 yeast. Student winemakers: Chris Jackson (Abeja Winery), Kari Laib, Steven Jachym (WSU transfer student)

Aging

Aged in a single new Seguin Moreau French oak 500 L puncheon.