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 ve.program@wsu.edu to order
- Shipping available within Washington State (weather permitting)
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2013 Brut
The 2013 Brut was made in the classic French tradition, using Chardonnay and Pinot Noir grapes from Ancient Lakes AVA. This dry sparkling wine was created with WSU alums from Karma Cellars in Chelan, WA. A commemorative label featuring the architectural rendering of the Wine Science Center adorns this limited-edition bottle. Partner Winery: Karma Vineyards | Chelan, Wash. |
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2013 Brut Rosé
The 2013 Brut was made in the classic French tradition, using Chardonnay and Pinot Noir grapes from Ancient Lakes AVA. This dry sparkling wine was created with WSU alums from Karma Cellars in Chelan, WA. A commemorative label featuring the architectural rendering of the Wine Science Center adorns this limited-edition bottle. Partner Winery: Karma Vineyards | Chelan, Wash. |
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2016 Sauvignon Blanc
This small lot production 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, citrus flavors.Aromas/Flavors: Banana, guava, orange blossom, passion fruit, and a hint of spiciness |
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2016 Dry Riesling
This small lot production was made in partnership with WSU V&E Director Dr. Thomas Henick-Kling and WSU research winemaker Richard Larsen. It is the first and only commercial wine ever produced in the WSU Winery in the Ste. Michelle Wine Estates WSU Wine Science Center in Richland, Wash. The fruit was donated by Sagemoor Vineyards and was sourced from the 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 V&E alum Lacey Lybeck. This is a single-clone Riesling was made from clone #198, a clone with characteristically strong mineral and floral flavors with a fine texture. This is one of the only single-clone Rieslings produced 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. Aromas/Flavors: citrus, pineapple, lemongrass, chrysanthemum |
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2018 CLONE 15 Chardonnay-NEW!
WSU student winemakers were interested in what flavor differences might be found in different clones of Chardonnay. For this comparison, clone 15 and clone 95 of Chardonnay were selected. The grapes were sourced from Stillwater Creek Vineyard on the Royal Slope of the Frenchman Hills in Royal City, Wash–a vineyard know for innovative vineyard management and unique selection of premium clones. Both clones were planted at the same time (around 2009), side by side, on VSP trellis, under the same management practice for thinning and fruit exposure. Grapes were hand-harvested on September 5, 2018. In the winemaking, juice was extracted from both clones using whole-cluster press. Both wines were fermented in neutral oak barrels. After completion of alcoholic and malolactic fermentation, the wines were aged on lees for 8 months before bottling. Upon completion, the separate wines were bottles to showcase the dynamics of the Chardonnay variety based on clonal selection. Aromas/Flavors: Apple, Pear, Floral |
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2018 CLONE 95 Chardonnay-NEW!
WSU student winemakers were interested in what flavor differences might be found in different clones of Chardonnay. For this comparison, clone 15 and clone 95 of Chardonnay were selected. The grapes were sourced from Stillwater Creek Vineyard on the Royal Slope of the Frenchman Hills in Royal City, Wash–a vineyard know for innovative vineyard management and unique selection of premium clones. Both clones were planted at the same time (around 2009), side by side, on VSP trellis, under the same management practice for thinning and fruit exposure. Grapes were hand-harvested on September 5, 2018. In the winemaking, juice was extracted from both clones using whole-cluster press. Both wines were fermented in neutral oak barrels. After completion of alcoholic and malolactic fermentation, the wines were aged on lees for 8 months before bottling. Upon completion, the separate wines were bottles to showcase the dynamics of the Chardonnay variety based on clonal selection. Aromas/Flavors: Fig, Dried Fruit |
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2018 Semillon-NEW!
For this project, V&E students sampled Semillon wines from various regions and opted to create a different style of Semillon than what is typically made in Washington. The students followed flavor development in ripening grapes and chose to harvest half of the fruit early on September 7, 2018 at 22 Brix and a pH of 3.1 to capture the floral and mineral flavors and fine acidity found in the fruit. The second half was picked 28 days later at a maturity of 26 Brix, pH 3.35 more typical for the industry. The grapes were hand-picked and whole cluster pressed. Juice was settled, racked without SO2, enzymes, bentonite additions, and fermented in neutral oak barrels with FermArome yeast, and no malolactic fermentation. After completion of fermentation, the wines were aged on fine yeast lees for four months before bottling. The two wines were very different. The early pick had very strong floral and mineral aromas with lime zest, a delicate texture, and higher acidity. The later harvest was heavier, with pear and quince flavors and a creamy texture with more pronounced phenolics. The class evaluated fining options to soften the phenolics and tried a variety of blend proportions. In the end, the students decided to combine the two wines in a 50:50 blend, combining the mineral and floral aromas and fine texture of the early harvest with the fruit and heavier mouthfeel of the second harvest. Aroma/Flavor: Floral (honey suckle, elderflower, lavender), mineral (wet stones), honey, lime zest |
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2019 Rosé of Barbera-NEW!
Description coming soon! AVA: Walla Walla Retail: $20 Sale: $14
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2017 Sparkling Hard Apple Cider
Spurred by their curiosity, a group of Blended Learning students set out to create a cider using traditional cider apples grown specifically for fermentation as opposed to using desert apple varieties found on grocery store shelves. The students worked with cider apple grower and producer, Tieton Cider Works to select cider apple varieties that they would use to blend their cider. Juice from sweet and semi-sweet cider apples were individually fermented in stainless steel tanks, blended and prepared for a second fermentation using the traditional champagne method, adding yeast and a small amount of sugar to produce a dry, spakling cider. The resulting Sparkling Hard Apple Cider is very unique with its apple, pear and tangy ginger flavors, fine texture and bubbly finish. Aroma/Flavor: apple, pear, honey and spice |
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2016 GSM (Grenache, Syrah, Mourvèdre)
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 |
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2016 Cabernet Sauvignon-NEW!
When the class looked to create a classic Washington state Cabernet Sauvignon, they turned to Double Canyon, a winery focused on creating exceptional Cabernet Sauvignon from pedigree vineyard sites. In class, winemaker Kate Michaud demonstrated the differences in Cabernet Sauvignon from various vineyards in the Horse Heaven Hills AVA and guided the students through a blending exercise that resulted in this unique blend of Cabernet. Aromas/Flavors: Plum, Currant, Baking Spice |
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2017 Red Blend-NEW!
Blended Leaning students had the unique opportunity to create this custom blend alongside Ste. Michelle Head Winemaker Bob Berthau and Red Winemaker and WSU Alum, Leah Adint. Using a variety of expertly crafted reserve wines from Ste. Michelle, the winemaking team demonstrated how site selection can influence the development of flavor, texture and aroma in wine. After tasting through the individual components, the group outlined characteristics found in each wine, developed their vision, and created a series of blends to achieve the desired result. Together they achieved a blend containing five individual components, each fermented separately and aged for 12 months in new and used French oak barrels. The majority (65%) of the blend comes from Syrah. The class selected Syrah from two sites, the majority came from Upland Farms, Snipes Mountain AVA. A small portion of Syrah came from Indian Wells vineyard, Wahluke Slope AVA. This combination of Syrah brought in spice notes and finely textured tannins from Snipes Mountain and bright, ripe fruit flavors from the Wahluke Slope. The Cabernet Sauvignon component of the wine (20%) came from two separate vineyard sites in the Horse Heaven Hills AVA. Although both wines hail from the same AVA, they each have unique characteristics due to subtle differences in growing conditions due to daily temperature and wind variations. Half of the Cabernet used in this blend came from Canoe Ridge Vineyard, bringing fine texture and ripe fruit flavors without being “jammy”. The other half from Dead Canyon Vineyard bring a bigger structure and robust flavors to the blend. The blend is rounded out by Malbec from Canoe Ridge Vineyard, Horse Heaven Hills AVA, which contributed to the fine texture and rich earthy aromas. Aroma/Flavor: Black cherry, plum, wet earth, mushrooms, spice (cloves, cardamom), rich tannin structure |
