In the face of a number of national – not to mention international – ecological and environmental crises, much of the wine industry in the United States has been moving away from conventional farming practices using chemical pesticides and fertilizers toward the more environmentally friendly practices of sustainable, organic and biodynamic farming. The Washington wine industry is at the forefront of this movement, as wineries build green facilities, vineyards practice sustainable farming methods, and the whole industry in our state embraces more environmentally sound business practices.

8 Gallons of Water for Every Gallon of Wine
It can take up to 8 gallons of water to produce 1 gallon of wine, so farmers and vineyard managers have a major impact on water quality in our state. Chemicals used on farms, erosion and runoff that brings silt into rivers, excessive irrigation, lack of vegetation along stream banks that causes an increase in stream temperature – all are factors that affect the once abundant salmon populations whose decline has become one of the most pressing environmental concerns facing our region.

In an effort to curb this trend, several Washington wineries have sought Salmon-Safe certification, which recognizes farm and vineyard operations who adopt conservation practices that protect water quality, fish and wildlife habitat, and overall watershed health, helping to restore native salmon habitat in Pacific Northwest rivers and streams. Salmon-Safe vineyards protect and restore salmon habitat by planting trees on streams, growing cover crops to control run-off, and applying natural methods to control weeds and pests.

Drinking Wine, Saving Salmon
Take a trip through Washington wine country and visit some of the vineyards that have taken these important steps towards for the future of our state. At Portteus Vineyards and Winery in Zillah, raise a glass of the luxurious Old Vine Cabernet. At Bookwalter Winery in Richland, taste the Couplet, a 100% percent stainless co-fermented Chardonnay-Viognier blend from Salmon-Safe certified Connor Lee vineyard. With aromas of grapefruits, lemons, Rose petals and fresh cut grass, it is a celebration of the land from which it came. In nearby Kennewick, Badger Mountain Vineyards is certified organic and Salmon-Safe. Taste their Estate series wines – entirely produced without the use of chemical herbicides, insecticides, fungicides or synthetic fertilizers.

Red Mountain Goes Green
Further up the highway, the wineries and vineyards on Red Mountain are leaders in eco-friendly winemaking, construction, and business practices.

In 2002, Hightower Cellars, known for its big, fruit-forward reds, moved to Red Mountain. Owners Tim and Kelly Hightower immediately planted their own estate vines, now 11 acres, and began plans for converting the old horse barn into a winery. “Our intent was to design a building that would have fewer impacts on the environment, be more energy efficient than standard buildings, and would convey an original design aesthetic," said Kelly. The new building features a woven barrel stave wall that gives new life to old barrels. Durisol, a recycled wood product, was used for exterior wall construction. The horse barn was converted into storage for barrels to ferment and age in separate temperature-controlled areas. They also added energy efficient siding. "Our business is about quality of life,” said Kelly, “and quality of life is about sustainability.” Taste their Red Mountain Red - cedar, smoke and classic Red Mountain minerality.

At the top of Red Mountain, Hedges Family Estate practices biodynamics, a method of organic farming that treats farms or vineyards as unified and individual organisms, emphasizing holistic development and balanced interrelationship of the soil, plants, and animals as a closed, self-nourishing system. Plus, all of their estate vineyards are certified Salmon-Safe. To fully appreciate them, taste the Single Vineyard Limited wines. Approximately 100 to 300 cases per vintage of Cabernet Sauvignon, Merlot and Syrah are produced each year from the absolute best lots - with superb balance, finesse and complexity.

Sustainable Walla Walla
Over 25 Walla Walla vineyards – that’s 925 acres or 56 percent of the Walla Walla watershed’s total vineyard acreage - are certified Salmon-Safe. “Great wine goes hand in hand with great respect for land, water and communities. We are committed to these values and Salmon-Safe is a vital management tool for us,” said Jean-Francois Pellet, winemaker for Pepper Bridge Winery and president of VINEA: The Winegrowers Sustainable Trust, a voluntary group of Walla Walla winegrowers with a mission to develop and implement a sustainable vineyard management program with strict
environmental standards and high quality farming practices.

True to this mission, Pepper Bridge Winery produces elegant, complex Cabernet Sauvignon and Merlot wines that showcase the distinctive terroir of the Walla Walla Valley AVA and their carefully managed estate vineyards, Pepper Bridge and Seven Hills. It is located several miles south of Walla Walla, so if you do decide to drive there, be sure to stop by neighboring Beresan Winery (also Salmon-Safe certified) and try their Cabernet Franc, Cabernet Sauvignon, and Syrah. Pellet makes wine from these vineyards for Amavi Cellars as well, which is right downtown.

Les Collines Vineyard is one of the valley leaders in minimal input farming with its own composting operation and extensive use of compost tea. One of the higher vineyards in the Walla Walla Valley with an upper elevation of 1,380 feet, this 240 acre vineyard provides grapes for Amavi Cellars and Tertulia Cellars. Stop by their tasting rooms and compare the delicious results.

And while you’re downtown, don’t miss Seven Hills Winery’s tasting room. Founder Casey McClellan has played an important role in both the viticultural and winemaking history of this community. As a fourth-generation farmer, Casey worked alongside his father in the early 1980s, planting Seven Hills Vineyard—a site that has gained recognition as one of the Northwest’s grand cru properties. As a winemaker, Casey has guided Seven Hills Winery, creating wines that have emerged as benchmarks for excellence in the Northwest.

Building for the Future
One of the Walla Walla wine world’s foremost leaders in sustainable construction is Cougar Crest Winery. Owners Debbie and David Hansen spent $3.2 million to build this 13,000 square foot eco-friendly facility, the centerpiece of a 2.5 acre development including wine production areas, a tasting room, offices, shipping and receiving areas, and bocce ball courts. The new facility was built using Rastra blocks, made from 100% recycled polystyrene from the electronics industry, which are impervious to water, so they will not harbor mold, mildew or release trichloroanisole (TCA), which causes cork taint in wines. Other “green” features at Cougar Crest include:

• Ceiling Insulation made from 100% recycled cellulosic and concrete material
• Steel stud framing of interior walls made from 30% or more recycled steel
• A cooling system that uses fans and outside ambient air, which reduces the
need for traditional air conditioning in the summer
• Tankless water heaters that heat water on demand, making them more efficient
• Insulation made from recycled phone books

"Sustainability in winemaking and winery production is a big buzz word right now," said Debbie, also Cougar Crest's winemaker, "but the main point is to be good stewards to our space. Each small step can make a difference."