The winemaker, Jason Fox, moved to Walla Walla in the fall of 2011 with one goal in mind: to learn how to grow grapes and make wine by attending Walla Walla Community College's Enology and Viticulture program. With that goal in mind, he was successful. During that period of education, he produced wine at the school and earned three awards for the wines he helped create. The first wine received a silver, second wine a gold, and third wine double gold and best of varietal/blend. The glory of these awards and the many others the school have received is shared by all of the students who had a part in crafting those wines.
It was also at College Cellars that he discovered his desire to make white wines. In that stead, he continues on the mission of crafting crisp, clean, and delicious white wines from some of the most respected vineyards and growers in the state.
2013 Sagemoor Vineyards Riesling
100% Riesling. 0.78% residual sugar (off-dry), 12% alcohol, 6.8 g/L TA, 3.07 pH.
2013 Sauvignon Blanc
80% Sauvignon Blanc from Sagemoor Vineyard and 20% Muscat Blanc from Airfield Estates. Dry, 12.3% alcohol, 6.8 g/L TA, 3.14 pH.
2014 Sagemoor Vineyard Roussanne
100% Roussanne, block 310. Dry, 13.9% alcohol, 5.9 g/L TA, 3.37 pH. 23% new oak.
2013 Breezy Slope Pinot Noir
100% Pinot Noir. 13.5% alcohol, 6.7 g/L TA, 3.47 pH. 10% new French oak.
2013 Minnick Hills Syrah
100% Syrah. 13.8% alcohol, 6.5 g/L TA, 3.89 pH. 10% new French oak.