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Vineyards

The Teaching Vineyards

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 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.

Estate Vineyards:

Stan Clarke: Named after the late beloved viticulturist.  Four acres of Bordeaux varieties.  Established in 2004 with subsequent additions.  Currents plantings: Merlot (1 acre), Cabernet Sauvignon (1 acre), Cabernet Franc (0.3 acre), Petit Verdot (0.3 acre), Malbec (0.3 acre), Carmenere (0.3 acre), Sauvignon Blanc (0.5 acre), Semillon (0.25 acre).

Miles Anderson: Named after one of the founding fathers of the program and a legend in the Walla Walla wine industry.  Two acres which encompasses our sparkling block and our mixed block.  Current plantings are Barbera, Pinot Noir, Pinot Meunier, and Chardonnay (all 0.25 acres). Tempranillo, Roussanne, and Marsanne were removed in 2020 and 2021 to make way for Syrah (0.75 acres).  We also have 0.1 acre of Aligote with one more row coming in this year.

These vineyards are managed, maintained, and harvested by the faculty and students at the Institute of Enology and Viticulture at WWCC.