All WSU Blended Learning wines are student-made, under the direction of V&E faculty and in collaboration with grape growing and winemaking partners from the Washington wine industry.
- Call 509-372-7224 or email email@example.com to order
- Shipping available within Washington State or pick-up from the WSU Wine Science Center in Richland
|2013 Brut & Brut RoséThe Brut Blanc is 100% Chardonnay and the Brut Rosé is a blend of the Brut Blanc and Pinot Noir. Fruit for both sparkling wines came from Lake Chelan and Ancient Lakes. These wines were made to age well and feature a beautiful fine texture.Partner Winery: Karma Vineyards
|2016 Sauvignon Blanc
This wine was made in partnership with Winemaker Charlie Hoppes from Wine Boss and Fidelitas wineries in Richland, Wash. The fruit was donated by Boushey Vineyards which are located on the south slope of the Rattlesnake Hills, north of Grandview, Wash.This wine was barrel-fermented without malolactic fermentation. Extended aging on the yeast lees helped the wine develop ripe passion fruit and citrus flavors.
Aroma/Flavor: Banana, guava, orange blossom, passion fruit with a hint of spiciness
|2016 Dry Riesling
WSU V&E Director Dr. Thomas Henick-Kling and WSU research winemaker Richard Larsen collaborated with students to create this truly unique wine. It is the first commercial wine ever produced in the WSU Winery at the Ste. Michelle Wine Estates WSU Wine Science Center in Richland, Wash. The fruit was donated by Sagemoor Vineyards and was sourced from their Bacchus Vineyard. Bacchus vineyard is located just east of the Columbia River about 15 miles north of the Tri-Cities and is home to multiple varieties planted on 180 acres. The vineyard is managed by WSU alum Lacey Lybeck.This single-clone Riesling was made from clone #198, a clone with characteristically strong mineral and floral flavors and a fine texture. Single-clone Rieslings are uncommon in the state of Washington. The wine was fermented with a select Riesling yeast in 100% stainless steel. Aging was extended on yeast lees (5 months) to build body and enhance fruit aromas. The wine has a fine texture and a clean, crisp finish.
Aroma/Flavor: citrus, pineapple, lemongrass, chrysanthemum
|2017 Sparkling Hard Apple Cider – *New*
This dry sparkling hard cider was created using a blend of traditional cider apples from Washington state. Juice from sweet and semi-sweet cider apples from Tieton Cider Works were individually fermented in separate, stainless steel tanks, blended, and went through a secondary fermentation in bottle. This richly textured cider is crisp, dry, with notes of apple, pear, honey and spice.
|2014 Head Trained Syrah
The Blended Learning class of 2013 set out to explore the influence of training systems on grapes and wine. They worked with Hedges Family Estates on Red Mountain whose estate vineyards contained the same clone of Syrah, grown side-by-side, using Head-trained and Loose VSP training systems. The Loose VSP (vertical shoot position) system is the predominant trellising system in Washington State and in much of the world. In this system, there can be one cordon or two cordon arms with shoots trained and held in place by catch wires. This system creates narrow vertical canopies with well exposed fruit. Head-trained vines are free-standing and grow without the support of a trellis. The vines have a short trunk and the shoots originate from the crown of spurs and are allowed to fall in a circular manner.Upon harvest, the students quickly began noticing subtle differences in the fruit flavors. The grapes were fermented using the same fermenters and processes. After fermentation, the wines were very distinctive, prompting students to bottle them individually, creating a unique tasting experience for the consumer.
Aroma/Flavor: cocoa, cherry, blueberry
This richly textured wine encapsulates the ripe fruit flavors and well-developed tannins associated with Elephant Mountain grapes. Elephant Mountain produces some of Washington’s most respected Syrah because of its high elevation and warm temperatures, which allow the grapes to ripen with nice acidity and fine tannins. Andrew Schultz, vineyard manager from Hattrup Farms Inc. and a WSU V&E alum, worked with V&E students to select the fruit and make the harvest decisions. Syrah was harvested in early September, followed by the Grenache and Mourvèdre which were harvested a month later.Caleb Foster from Bookwalter winery and the students decided to co-ferment the Grenache and Mourvèdre and opted to use 2-3 year-old oak barrels to support the red fruit and earthy flavors and refined tannins that naturally occurred in the wine. The wines were barrel-aged for 10 months, blended and bottle-aged for an additional 8+ months.
Aroma/Flavor: Strawberry, plum, leather, tobacco