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 15 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.

Estate Vineyards:

Stan Clarke: This vineyard is named in honor of the late and beloved viticulturist. It spans four acres and features nine different varieties of grapes. Established in 2004, the vineyard has seen subsequent expansions. The current plantings include Assyrtiko, Grenache Blanc, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec, Carménère, Sauvignon Blanc, and Semillon.

Myles Anderson: Founded in 2012, this vineyard is named after one of the program’s founding fathers and a respected figure in the Walla Walla wine industry. It covers two acres that include our sparkling block and a mixed block. The current grape varieties planted are Barbera, Pinot Noir, Pinot Meunier, and Chardonnay. In 2020 and 2021, Tempranillo, Roussanne, and Marsanne were removed to make way for Syrah. Additionally, we have 0.1 acres of Aligoté, with plans for one more row in the near future.

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