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Holiday Wine Sale
December 6, 2019 - December 20, 2019
Enjoy 30% off WSU Blended Learning wines through Friday, December 20th!
- Applies to all Blended Learning excluding Sparkling Hard Apple Cider
- Distribution:
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- Shipping available within Washington State
- Pick-up from the WSU Wine Science Center, Richland (M-F 9-5)
- Delivery to Pullman Dec. 12 & 13
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- Call 509-372-7224 or email ve.program@wsu.edu to order
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.
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2013 Brut & Brut Rosé Partner Winery: Karma Vineyards Retail: $30 Sale: $21 |
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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 |
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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 |
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2018 Clone 15 Chardonnay (New Release)
Aroma/Flavor: Apple, Pear, Floral |
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2018 Clone 95 Chardonnay (New Release)
Aroma/Flavor: Fig, Dried Fruit |
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2016 GSM 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 allows 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 |
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2016 Cabernet Sauvignon (New Release)
Aroma/Flavor: Plum, Currant, Baking Spice |
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2017 Sparkling Hard Cider
Partner: Tieton Cider |
| 2013 Cabernet Sauvignon Magnum (Limited Supply)
Aroma/Flavor: Plum, Currant, Baking Spice
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2-Pack & 3-Sets
Buy two or three Blended Learning wines and make them a set with a free gift box and ribbon (by request). Only available for pick-up option in Richland. Magnums excluded. |
