It’s easy to find the Cougar wine along the row of stainless steel tanks at Bergevin Lane Winery in Walla Walla. The WSU logo gives it away. But what’s inside really distinguishes Cougar III wine.
“The idea that what’s in the bottle comes first is the predominant feeling around here,” says winemaker Dave Harvey ’88. “But what’s most unique about this vintage of the Coug wines is that everybody is Coug: vineyard owners, winery owner, winemaker.”
Winery owner and manager Annette Bergevin ’86 laughs at the synchronicity as she, Harvey, and winery dog Paco walk past the tanks.
Cougar III wine also has three … » More …
Scenes from the Ste. Michelle Wine Estates WSU Wine Science Center at the Tri-Cities.
Read more in “A perfect vessel for wine research.”
Photos by Zach Mazur
by Hannelore Sudermann
At Karma Vineyards, where grapevines pour down the hillside toward the southern shore of Lake Chelan, a 3,000-square-foot cave holds the next few years’ of sparkling wine.
Three different grapes from the 14 acres of vines go into the bubbly: Chardonnay, Pinot Noir, and Pinot Meunier. They’re treated much the same way they would be in the Champagne region of France, where the complex and labor-intensive method of making sparkling wine was perfected.
“The whole concept has burgeoned ... to one where the landscape is part of why people select to live in certain locations, has political meaning, has religious meaning, has all of these other kinds of meaning.”» More ...