Fort Walla Walla Cellars

Our Philosophy

The wine is aged to optimum maturity for 18 - 24 months, all the while being frequently monitored.

This is our approach to making premium red wines

We begin by selecting the finest wine grapes available in the Walla Walla Valley. The hand-picked grapes are harvested at the peak of maturity, then de-stemmed and crushed. Fermentation takes place in small, open-top bins using a yeast strain that encourages the development of varietal intensity and complexity, producing a full-bodied wine that ages well.

During fermentation, the grapes are limited to a must temperature of about 85ºF while manually punching the grape must cap 5-6 times a day. At dryness, we gently press the grape must into a settling tank for a brief settling. At the completion of this stage, the wine is pumped into small French; American; Hungarian, and Russian oak barrels for malolactic fermentation and aging.

The wine is aged to optimum maturity for 18 - 24 months, all the while being frequently monitored. The wine will receive 3 rackings per year prior to bottling. Finally, the wine is aged in bottle four months prior to its release.