Echolands: In the Press (2023)

IN THE PRESS

IN THE PRESS 2023 - 2024

VinTrends: Great Grenache

David Furer

February 13, 2024

Circulation: 22,200

Digital

Grenache is the other noble and global red grape originating from France’s southern Rhône Valley and Spain’s northeastern regions. It is the basis of the famed, typically multi-grape blend Châteauneuf du Pape and its surrounding Côtes du Rhône, along with its expansive neighboring Roussillon region and monovarietal and multivarietal expressions of Priorat and Rioja in Spain (a.k.a. Garnacha). It also constitutes the foundation of GSM (Grenache/Syrah/Mourvèdre) blends throughout the world. It also performs well when made pink, sparkling, or sweet when fortified or not, with its blanc and gris mutations performing admirably as white wine both still and sparkling a delicious diversity grown on six continents!

Successfully made in many US states, “there’s a delayed understanding of what Grenache is capable of,” according to Doug Frost MS MW of his Walla Walla Valley’s Echolands Winery, fashioning it in red and pink. “Early in my career, I was inspired by Australia’s McLaren Vale and went there to discover that these wines were delicious, and I needed to know more!

Echolands 2022 Rocks District WA

Supple, and due to its vines’ youth, relatively light-bodied and structurally reminiscent of Pinot noir. A great ‘starter’ Grenache for those accustomed to Burgundy’s renowned red.

Visiting Doug Frost’s New Winery in Walla Walla – Echolands

Liz Thach, MW

I have visited Walla Walla on two previous occasions, and both times I was impressed with the very friendly and laid-back wine town in the far southeast corner of Washington State. But now they are growing so fast, with new wineries popping up all of the time, and top scores from wine critics. After interviewing Doug Frost, MW/MS about his new winery there called, Echolands, I can’t wait to visit again!

I should mention that I’ve known Doug for over 15 years. He was one of my instructors in the Masters of Wine program before I became an MW in 2011. In the wine world, he is held in high-esteem because he has accomplished the nearly impossible by passing the two most rigorous wine exams in the world – the MW and the MS. In real life, Doug is down to earth, very helpful, a lot of fun, and has a wicked sense of humor.

About Doug Frost and Echolands WineryDoug Frost is one of only three people in the world to hold the titles of both Master of Wine (MW) and Master Sommelier (MS) For years he has managed a successful consulting business, traveling the globe to advise on wine lists for international hotel chains, airlines, and restaurants, as well as teaching thousands of wine staff professionals, managing wine competitions, and authoring three wine books.

But now he has abruptly changed directions to start a winery called Echolands in the far southeast corner of Washington State, outside the town of Walla Walla.

“It was inevitable,” reported Doug in a recent Zoom interview. “Even though my wife and I are at retirement age, I don’t ever want to stop doing the things that I love.”

But planting a vineyard and launching a new winery is not an easy task – requiring millions of dollars in capital investment up front, and at least a three year timeline before the grapes are ready for their first harvest. Then there is the even more difficult challenge of marketing and selling the wine, with the hope of eventually recovering the substantial investment.

Fortunately Doug has a partner, Brad Bergman, CEO of Midwest Trust in Overland Park, Kansas (where Doug also lives), who is equally enamored with wine. So together the two pooled their resources and expertise to begin building Echolands in 2017, and by the end of 2023 they managed to achieve their first million in revenues.

Why Start a New Winery in Walla Walla, Washington?

With Doug’s vast knowledge of wine, he could have selected any location in the world to start his winery, but he selected Walla Walla, Washington. Why?

“Well, I’m from Oregon, so if I started a winery, it would have to be some place in the Pacific Northwest,” said Doug. “And Brad was not a pinot noir man. He loves cabernet sauvignon and other red blends, so Washington was the place.”

Indeed, Washington State is famous for its big reds – such as cabernet sauvignon, Bordeaux blends, syrah, and Rhone blends. Plus, Doug’s choice of the Walla Walla AVA (appellation) is also home to some of Washington State’s most prestigious wine brands, including Cayuse, Pepper Bridge, Leonetti Cellar, L’Ecole #41, Long Shadows, Canvas Back and others.

Doug Frost, MW/MS, CEO of Echolands Winery in Walla Walla, Washington. RICHARD DUVALL

“The Walla Walla wine region is also a very welcoming and collaborative place to start a winery,” added Doug. “There is a community of people there that I can reach out to for help, and we’ve been able to hire some great people to manage the vineyard, and operate the winery and tasting room.”

Launching the Echolands Wine Brand During Covid

In the beginning, Doug and Brad purchased grapes from local vineyards so they could produce some wine while waiting for their vineyards to come online. But their timing and sales strategy was a little off.

“We were all set to start selling our first wines in March of 2020, and Covid hit. It was a wee bit of a nightmare, because we were going to focus on selling to on-premise restaurants and bars,” Doug recalled. “I became very familiar with the word ‘pivot.’”

With the majority of restaurants and bars shut down, and many not replenishing their wine stocks immediately when they re-opened, Doug and Brad opened a tasting room in downtown Walla Walla. Their pivot strategy included selling direct to consumers and the many off-premise retailers who were doing a brisk job of selling wine online during the pandemic.

This was a good move while they waited for their new winery and tasting room to be built in the Mill Creek area – about a 10-minute drive from Walla Walla. The new modern-style winery, scheduled to open Spring of 2024, is a 27,000 foot facility designed by Soderstrom Architects, with an initial production capacity of 10,000 cases.

In the meantime, some of the 27 acres of vineyards they planted started to produce grapes in 2022. “We have planted cab, cab franc, merlot, petit verdot, semillon, grenache and assyrtiko vines so far,” reported Doug.

The vineyards are in a hilly area with a higher elevation and the unique basalt soil that makes the area ideal for crafting complex wines. They were also certified ‘sustainable’ in 2022, by passing all of the requirements outlined in the Sustainable WA certification process, which takes three years to achieve.

Partial Portfolio of Echolands Wine from Walla Walla, Washington RICHARD DUVAL

Echolands Specializes in ‘Elegant, Fresh, and Nervy Wines’

So what do the wines of Echolands taste like? With Doug’s exquisite palate and sommelier background, it is not surprising that they are quite elegant, balanced with lower alcohol levels, and crafted in a lighter style with fresh acidity to compliment food. At the same time, they are also quite complex, with a distinctive vein of minerality racing through the wines to highlight the distinctive terroir of the region.

I was able to taste two wines – the Echolands Grenache and the Echolands Cab Franc The grenache was my favorite, brimming with black plum, black cherry, earthy notes and a hint of oregano and tarragon. It was crafted in a lighter style with juicy acidity, and excellent intensity, complexity and length. The cab franc was also tasty, but more fruit-forward in style with dried blue berry and red cherry notes, along with a hint of earth, herbs, and lavender.

When asked which wines were selling the best, Doug replied: “Our sauvignon blanc and semillon blend, sparkling pet nat, grenache, and cab franc all blew out the door. We have to say ‘no’ now, because we ran out of those wines, and will have to wait for the next vintage to be ready to release.”

He mentioned that their single vineyard syrah, Seven Hills cabernet sauvignon, and Bordeaux Blend called Rubrum are also selling well. Currently they are producing around 5,000 cases and selling 70% direct to consumer and 30% to retail. The wines range from $26 to $46 in price.

To make sure the new winery operates effectively, Doug and Brad hired a young and diverse team of employees. These include Brian Rudin as Winemaker, Sadie Drury and Nick MacKay as Vineyard Managers, Jenna Bicknell as Director of Hospitality, and a team of well-trained tasting room and wine club professionals.

In the meantime, Doug still maintains many of his consulting clients. As a global wine expert, he is well-aware of how challenging making money in the wine industry can be.

“We are the shiny new toy for the next two years, because we have a brand-new modern winery and tasting room opening up, which will bring many visitors , but after that we will have to work our asses off.”

Some of the Team at Echolands Winery in Walla Walla, Washington RICHARD DUVAL

Wine News: What I’m Reading the Week of 2/11/24 Alder Yarrow

Hello and welcome to my weekly roundup of the wine stories that I find of interest on the web. I post them to my magazine on Flipboard, but for those of you who aren’t Flipboard-inclined, here’s everything I’ve strained out of the wine-related muck for the week.

Walla Walla Wine On Tour

Margot Savell

February 8, 2024

Circulation: 5,000 Digital

If you can’t make it to Walla Walla, the next best thing is to go to “Walla Walla Wine on Tour.” We drove to Seattle to do just that, and it was a perfect opportunity to celebrate stellar Walla Walla wine. We visited winemakers we’ve known for a while, like Trey Busch at Sleight of Hand Cellars and Joe Czarny at Canvasback, and said hello again to Emily Kiefer, the hospitality goddess at Caprio Cellars. In addition, we met some others for the first time – Doug Frost of Echolands, Tim Lenihan of Dossier, and Kelsey Albro Itämeri from itä wines. We tasted impressive new vintages of old favorites and enjoyed amazing wines that are new to us. Cheers to Walla Walla wine! And happy 40th anniversary to the AVA!

Walla Walla Wine on Tour

At “Walla Walla Wine on Tour” at McCaw Hall in Seattle, we tasted new vintages of old faves. These included Sleight of Hand 2021 Armitage Reserve, Canvasback Grand Passage 2020 Cabernet Sauvignon Red Mountain, Figgins 2020 Estate Red Wine, and Woodward Canyon 2020 and 2021 Old Vines Cabernet Sauvignon.

As well, we enjoyed beautiful wines that are new to us – Pursued by Bear 2020 Cabernet Sauvignon, Echolands 2019 Seven Hills Vineyard Red and Grenache Rosé 2022, Dossier 2021 Flagship Syrah, itä 2022 Sémillon, and Sleight of Hand 2021 Rebel Rebel White blend.

Echolands

CEO Doug Frost is one of only three people in the world to hold both the Master of Wine and Master Sommelier titles. He also co-owns Echolands Winery with Conservationist/Chairman Brad Bergman. Other familiar names on Echolands’

talented team: incredible Winemaker and General Manager Brian Rudin (formerly of Canvasback) and the amazing Sadie Drury, Vineyard Manager extraordinaire. After meeting Doug (who is hilarious) and tasting two Echolands wines, we are very impressed with this new Walla Walla winery.

Echolands 2019 Seven Hills Vineyard Red is a stunning blend of 58% Cabernet Sauvignon, 26% Merlot, 15% Cabernet Franc and 1% Petit Verdot. This expressive Bordeaux blend showcases structure, elegance and finesse in a glass.

Echolands 2022

Rosé is 100% Grenache from Rivière-Galets Vineyard in the Rocks District. The grapes were picked far earlier than most “to preserve acidity and keep flavors fresh and bright.” Brian aged the Grenache exclusively in stainless steel drums. What a pretty rosé, featuring red fruits and stone fruits, threaded with citrus notes, hints of granite, and minerality.

Echolands is opening a 27,000-square-foot production facility, Echolands Estate, in the heart of the Blue Mountains this spring. On our next trip to Walla Walla, we will be sure to visit.

Doug Frost: From Globe-Trotting Consultant To Washington Winery CEO

Liz Tach

Doug Frost is one of only three people in the world to hold the titles of both Master of Wine (MW) and Master Sommelier (MS). For years he has managed a successful consulting business, traveling the globe to advise on wine lists for international hotel chains, airlines, and restaurants, as well as teaching thousands of wine staff professionals, managing wine competitions, and authoring three wine books.

But now he has abruptly changed directions to start a winery called Echolands in the far southeast corner of Washington State, outside the town of Walla Walla.

“It was inevitable,” reported Doug in a recent Zoom interview. “Even though my wife and I are at retirement age, I don’t ever want to stop doing the things that I love.”

But planting a vineyard and launching a new winery is not an easy task – requiring millions of dollars in capital investment up front, and at least a three year timeline before the grapes are ready for their first harvest. Then there is the even more difficult challenge of marketing and selling the wine, with the hope of eventually recovering the substantial investment.

Fortunately Doug has a partner, Brad Bergman, CEO of Midwest Trust in Overland Park, Kansas (where Doug also lives), who is equally enamored with wine. So together the two pooled their resources and expertise to begin building Echolands in 2017, and by the end of 2023 they managed to achieve their first million in revenues.

Why Start a New Winery in Walla Walla, Washington?

With Doug’s vast knowledge of wine, he could have selected any location in the world to start his winery, but he selected Walla Walla, Washington. Why?

“Well, I’m from Oregon, so if I started a winery, it would have to be some place in the Pacific Northwest,” said Doug. “And Brad was not a pinot noir man. He loves cabernet sauvignon and other red blends, so Washington was the place.”

Indeed, Washington State is famous for its big reds –such as cabernet sauvignon, Bordeaux blends, syrah, and Rhone blends. Plus, Doug’s choice of the Walla Walla AVA (appellation) is also home to some of Washington State’s most prestigious wine brands, including Cayuse, Pepper Bridge, Leonetti Cellar, L’Ecole #41, Long Shadows, Canvas Back and others. “The Walla Walla wine region is also a very welcoming and collaborative place to start a winery,” added Doug.

“There is a community of people there that I can reach out to for help, and we’ve been able to hire some great people to manage the vineyard, and operate the winery and tasting room.”

Launching the Echolands Wine Brand During Covid

In the beginning, Doug and Brad purchased grapes from local vineyards so they could produce some wine while waiting for their vineyards to come online. But their timing and sales strategy was a little off. “We were all set to start selling our first wines in March of 2020, and Covid hit. It was a wee bit of a nightmare, because we were going to focus on selling to on-premise restaurants and bars,” Doug recalled. “I became very familiar with the word ‘pivot.’”

With the majority of restaurants and bars shut down, and many not replenishing their wine stocks immediately when they re-opened, Doug and Brad opened a tasting room in downtown Walla Walla. Their pivot strategy included selling direct to consumers and the many off-premise retailers who were doing a brisk job of selling wine online during the pandemic.

This was a good move while they waited for their new winery and tasting room to be built in the Mill Creek area - about a 10-minute drive from Walla Walla. The new modern-style winery, scheduled to open Spring of 2024, is a 27,000 foot facility designed by Soderstrom Architects, with an initial production capacity of 10,000 cases.

In the meantime, some of the 27 acres of vineyards they planted started to produce grapes in 2022. “We have planted cab, cab franc, merlot, petit verdot, semillon, grenache and assyrtiko vines so far,” reported Doug.

The vineyards are in a hilly area with a higher elevation and the unique basalt soil that makes the area ideal for crafting complex wines. They were also certified ‘sustainable’ in 2022, by passing all of the requirements outlined in the Sustainable WA certification process, which takes three years to achieve.

Echolands Specializes in ‘Elegant, Fresh, and Nervy Wines’

So what do the wines of Echolands taste like? With Doug’s exquisite palate and sommelier background, it is not surprising that they are quite elegant, balanced with lower alcohol levels, and crafted in a lighter style with fresh acidity to compliment food. At the same time, they are also quite complex, with a distinctive vein of minerality racing through the wines to highlight the distinctive terroir of the region.

I was able to taste two wines – the Echolands Grenache and the Echolands Cab Franc. The grenache was my favorite, brimming with black plum, black cherry, earthy notes and a hint of oregano and tarragon. It was crafted in a lighter style with juicy acidity, and excellent intensity, complexity and length. The cab franc was also tasty, but more fruit-forward in style with dried blue berry and red cherry notes, along with a hint of earth, herbs, and lavender.

When asked which wines were selling the best, Doug replied: “Our sauvignon blanc and semillon blend, sparkling pet nat, grenache, and cab franc all blew out the door. We have to say ‘no’ now, because we ran out of those wines, and will have to wait for the next vintage to be ready to release.”

He mentioned that their single vineyard syrah, Seven Hills cabernet sauvignon, and Bordeaux Blend called Rubrum are also selling well. Currently they are producing around 5,000 cases, and selling 70% direct to consumer and 30% to retail. The wines range from $26 to $46 in price.

To make sure the new winery operates effectively, Doug and Brad hired a young and diverse team of employees. These include Brian Rudin as Winemaker, Sadie Drury and Nick MacKay as Vineyard Managers, Jenna Bicknell as Director of Hospitality, and a team of well-trained tasting room and wine club professionals. In the meantime, Doug still maintains many of his consulting clients. As a global wine expert, he is well-aware of how challenging making money in the wine industry can be.

“We are the shiny new toy for the next two years, because we have a brand-new modern winery and tasting room opening up, which will bring many visitors….., but after that we will have to work our asses off.”

The Best Walla Walla Wineries (and More) to Visit Right Now

Rebecca Toy

February 1, 2024

Walla Walla’s status as a barely-kept secret in wine is over. More than 120 wineries call this southeastern city in Washington State home, and dozens of tasting rooms fill the compact downtown. Locals swear that the area’s three colleges which include Walla Walla Community College, notable for its enology program infuse it with energy and creativity that’s apparent from the vineyard to science lab to tasting room. Throw into the mix unassuming hospitality, an enthusiastic community of collaborative winemakers and world-class bottlings, and you’ve got a wine destination that lives up to its hype.

Walla Walla is nestled inside the Walla Walla Valley, which is located just west of the Blue Mountains and east of the convergence of the Columbia and Snake Rivers. The valley, which extends partly into the northeastern corner of neighboring Oregon, has enviable growing conditions for Rhône and Bordeaux varietals. Within the Walla Walla Valley AVA, the Rocks District creates a distinct style thanks to cobblestone-rich gravels made of volcanic rock, while porous loess-covered foothills characterize the Blue Mountains.

Walla Walla’s downtown features more than 30 tasting rooms that highlight unique wine styles, passion projects and personalities. In the surrounding valleys, there’s plenty more to explore. While the wineries that have been around since the region’s beginnings in the 1970s and ‘80s certainly deserve a visit Leonetti Cellars, Woodward Canyon and L’Ecole, for example we asked industry insiders to point us toward even more buzz-worthy options that showcase what the region can do today.

Echolands Winery

Drawn to this welcoming community of winemakers and the area’s viticultural potential, Doug Frost and his team create elegant wines with Walla Walla fruit. “The selection is fantastic,” says Brook. “Consistently top quality.”

Buchanan finds all the wines “delightfully tasty,” but particularly loves the Cabernet Franc and Grenache. The wines are available by the glass or by flight, alongside seasonal house-made juices. As for the space itself, you’d never know the 2,000-square-foot tasting room was once a Quizno’s. It’s warm and welcoming, with reclaimed wooden floors, walnut coffee tables, booth seating and a 10-foot-long communal table made with elm from a local lumberyard. Reservations are preferred.

Sampled on Grenache and CF; lists Echolands as one of the best WW wineries to visit February 1, 2024

Walla Walla Wine on Tour 2024

February 1, 2024

Doug Frost and Brad Bergman: Business, Pleasure & Wine

January 17, 2024 Podcast

World renowned Master of Wine and Grand Sommelier Doug Frost and Midwest Trust CEO Brad Bergman are at the forefront of the Midwest and Pacific Northwest wine industry. This duo uncorks the secrets of pairing business and pleasure with a great glass of wine. Doug and Brad talk about their partnership that has not just impacted the local wine industry but has spurred the industry’s growth in the Pacific Northwest too. Their passion for giving back is what brought them together originally, and both believe Kansas City’s philanthropic, hospitable nature is key to what sets our town apart.

Frank Boal

Top 60 Northwest Wines of 2023

Sean P. Sullivan

Below are Northwest Wine Report’s Top 60 Northwest Wines of 2023! These wines were selected from over 1,100 wines reviewed this past year from Washington, Oregon, Idaho, and British Columbia.

I selected the wines based the following factors: score, overall excitement, and, to a lesser extent, price. I limited selections to one wine per winery/estate. That is to say, if a winery has multiple projects, I only selected a wine from one of them. (I did make one exception where I felt the category demanded it.) Note that most of the producers below could easily have had several wines on this list. Additionally, there many others I considered that are not represented that could be. There are over 2,600 wineries in the Pacific Northwest, so this list is nothing if not very choosy.

Why 60 wines? I tried very hard to keep the list to 50. My desire was to be more selective with the list rather than less. I could not, however, whittle the list past 60 without it becoming less reflective of what I was excited about tasting this year. So there it is, a Top 60 list.

Wines are grouped by variety/style. Within each category, wines are ordered first by score, then alphabetically.

Some of the wines listed below are already sold out. Others are still available. I have listed the original publication date after the review text. This might, or might not, speak to the wine’s availability.

Wine reviews at Northwest Wine Report are typically restricted to subscribers. This list, however, is freely available as a holiday gift to all and in celebration of Pacific Northwest wines.

Echolands 2019 Seven Hills Vineyard Red Wine Walla Walla Valley $52

94 points, Cellar Stocker

Echolands is a young winery founded by MS/MW Doug Frost and Brad Bergman. This is a blend of 58% Cabernet Sauvignon, 26% Merlot, and 15% Cabernet Franc, finished off with a dash of Petit Verdot. Coming from one of the most esteemed vineyards in the valley, the aromas are closed initially, with brooding notes of black cherry, black currant, dried herb, and raspberry. The palate is polished, supple, and reserved, focusing on the prettiness of the vintage. The oak (20% new) is pleasantly dialed back, allowing the fruit to shine. It’s a stunner. Best from 2025 to 2035. 14.0% alcohol. TCA-free micro-agglomerated cork. 501 cases produced. Published March 31, 2023.

December 8, 2023

Circulation: 83,025

Digital

Review: 2020 Echolands Rubrum and 2019 Syrah

Robert Lublin

Opened in 2018, Echolands winery is located in the Walla Walla AVA (American Viticultural Area), which resides within the larger Columbia Valley AVA in Washington State (and a bit of Oregon). We had a chance to try their Cab Franc, which was quite good, and today we take a crack at two additional reds in their growing lineup. Let’s give them a try.

2020 Echolands Rubrum – A Bordeaux blend, the wine is made with 40% Cabernet Franc, 36% Cabernet Sauvignon, 21% Merlot, and 3% Petit Verdot. This wine pours dark, dark purple in the glass. On both the nose and palate, it shows deep notes of juicy plum, blueberry, and cassis. There is also a light savory note and a touch of mint. The wine has good structure, with generous acidity and well-integrated tannins. A lovely, rich, yet versatile red, this could pair well with so many different dishes, and I think I’d like to have it with a serious burger. A- / $39

2019 Echolands Syrah – Made with 98% Syrah, 2% Viognier. The nose is gentle but complex, with plum, light green pepper, mushroom, and, with a little time, a touch of white pepper. The palate switches things up. There’s plum, but it takes a backseat to an earthy, savory, umami note. Gentle tannins provide a delightful, silky mouthfeel. Medium acidity and a medium-long finish complete the experience. The earthy notes were a surprise, and tasted blind, I might have guessed the wine’s origin was southern France. This wine would pair brilliantly with dishes like mushroom risotto or beef bourguignon. B+ / $40

Wine Review: 2021 Cabernet Franc Clive

Wine Review: 2021 Grenache Clive

December 9, 2023

Circulation: 25,000 Digital

The Dozen – Wines to Pair With Holiday Dinners

Roger Morris

Normally, most couples open a single bottle of wine with their evening meal, usually one chosen to go well with the main course.

But when entertaining for the holidays, you may need a sparkling wine for away-from-the-table appetizers, a white wine with one course and a red for the other, with perhaps a little Cognac after dessert.

This edition of The Dozen features several bottles that will help fulfill most needs when hosting dinner. Most, though not all, of them come from the West Coast.

(Cue the sounds of wine glasses clinking.)

2021

A bit more restrained than most Cab Francs, lean with cherry flavors.

Echolands “Blue Mountain Vineyard” Walla Walla Cabernet Franc ($37)

Washington State Wine: Echolands in Walla Walla

Mary Jo Manzanares

November 13, 2023 Circulation: 15,700 Digital

The tasting room is bright and full of daylight, provided by the large floor to ceiling windows at the front of the space. Even on a relatively cloudy day, it felt like a happy, cheery place.

The Backstory

The Echolands story begins in 2018 when two Kansas City businessmen partnered with a winemaking veteran from the Walla Walla Valley. Brad Bergman and Doug Frost were the KC residents and visionaries, and Taylor Oswald the winemaking genius. Together, the three men began the Echolands project and have never looked back.

The brand philosophy is simple – wine is the echo of the landscape, the vineyards, and the sound that they make. In simple terms, wine is a reflection of the environment in which it is grown, and the fruit is the representation of that.

Echolands brought together a strong team to launch their new winery. has a strong team in place, melding together business acumen. It’s a good balance of business acumen, creative winemaking skills, and a commitment to hospitality. Starting at the top is Doug Frost, the CEO and owner, Brad Bergman the chairman, and Brian Rudin as winemaker and general manager. Also on the team is Nick Mackay, Vineyard Manager, along with Sadie Drury.

Echolands currently rents production space while their own production facility is being built, with a lot of help being provided by the local wine community. The new production facilities will be located in the Mill Creek area of Walla Walla. The Mill Creek property was not open when we visited, but it should be very soon.

The Wines

Echolands currently has two vineyard sites located in the Walla Walla Valley. Both the Taggart Vineyard and the SeVein Vineyard provide fruit for the Echolands wines.

Sustainable viticulture is at the forefront of Echoland’s philosophy and is firmly ingrained in their production processes. Local impact and biodiversity matter.

The winery currently focuses on Rhone and Bordeaux varietals only, with wines either being a 100% composition or a blend of a couple or more of these varietals. Varietals of Rhone origin include Syrah, Grenache, and Viognier, while the Bordeaux varietals include Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Sauvignon Blanc, and Semillon.

The core range at Echolands is currently made up of a Bordeaux white blend, two Syrah’s from different vineyards (both have a splash of Viognier in them), and two Bordeaux-inspired red blends from different vineyards (both omitting Malbec from the blends).

Wine Tasting at Echolands Winery

The tasting room is located in downtown Walla Walla city and conveniently located for a visit. We stayed at the Marriott Courtyard, and it was an easy walk.

Seating was spaciously spread out in a way that created conversation areas – perfect for talking about what you were sampling. We snagged a couch with a coffee table, grabbed my tasting notebook, and settled in.

What We Tasted

2022 Albus White Blend

This first white wine, and also the first estate wine for Echolands is 72% Sauvignon Blanc and 28% Semillon.

Tasting notes: Two clones of Sauvignon Blanc create two differing styles of the grape, but both are fruit-focused and not at all the gooseberry thing that has placed New Zealand on the map.

Our thoughts: Predominant tropical aromas with bright acidity, and interesting sweet and sour flavors reminiscent of a cocktail. We’re fairly picky about our white wine choices and took a pass on this one. ($35)

2018 Syrah Les Collines

98% Syrah, 2% Viognier from Les Collines vineyard.

Tasting notes: The aromas of this wine are restrained out of the gate, but reveal notes of raspberry, cranberry, thistle, herb, orange peel and violet that blossom over time. It’s a reserved styling, with flavors that stick around on the finish.

Our thoughts: Light and tasty, but a little to acidic for our preferences. It may benefit with a few more years in the cellar and/or with decanting. ($38)

2019 Syrah (Walla Walla AVA)

98% Syrah, 2% Viognier

Tasting Notes: Light bodied and smooth, this Syrah has blackberry aromas with just a hint of citrus. Flavors are black cherry, bittersweet chocolate, and a touch of herbiness.

Our thoughts: Deep berry aromas. Smooth black cherry flavor, not overpowering, and perhaps mellowed out by subtle herbs. Delightful. We loved this one and a couple bottles came home with us. ($38)

2020 Rubrum

Bordeaux-style red blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petite Verdot.

Tasting notes: Black raspberry and black tea notes combine with shades of cloves and wet gravel on the nose. The palate shows a soft texture with medium-bodied dark fruit flavors with shades of chocolate and pipe tobacco.

Our thoughts: First of all, this is fun to say. Say it over and over again and it starts to sound like Redrum (murder spelled backwards) from the Stephen King movie, The Shining. I noted flavors of honey and butterscotch in a full, but smooth, mouth feel. This appears nowhere in any tasting notes but it was predominant for me. I liked this wine a lot, but we only had room to pack two more bottles in our case to send home and we went with the Syrah. I’ll probably regret not making room for it. ($38)

2019 Seven Hills Vineyard Blend

A red blend with 100% of the grapes from the Seven Hills vineyard.

Tasting notes: Aromas of ripe blackberries, woody cedar oil and a floral thyme tisane. The wine’s grippy tannins provide a sturdy frame for flavors like blueberry jam with nutmeg, dark chocolate and a hint of vanilla.

Our thoughts: Big jammy berry flavor. rated well by the usual assortment of wine experts, but we put this in the liked it, didn’t love it category. ($52)

We also have a couple tastes of some new releases (we were there for Spring Barrel release).

Need to Know

Location: 7 West Alder. Walla Walla, Washington

Getting there: Walla Walla Regional Airport (airport code ALW) is minutes away from downtown and Pasco Airport (airport code PSC) is about an hour away. Both of these airports are served by Alaska/Horizon airlines flying in from Seattle, Washington, or Portland, Oregon. If you are buying wine, take advantage of the Wine Flies Free option offered on both

airlines. It may be easier to plan a road trip to Walla Walla. It’s about a five hour drive from Seattle, about four hours from Portland and Boise, and about three hours from Spokane.

Website: here

Hours: Thursday – Monday, 11 am-5 pm (closed Tuesday and Wednesday)

Reservations: Recommended, not required. We were wandering and found the tasting room, but were unable to get in that afternoon for a tasting. We made a reservation for the following day.

Special Policies: Guided tasting flights

Wine Club: Two wine club options are available, a 12-bottle option and a 6-bottle option, in two annual shipments. Club members receive free tastings and additional bottle discounts.

Drink responsibly. Limit your tastes, select a designated driver, or take a cab or ride service when doing wine tasting.

13 Thanksgiving Wines to Make the Holiday More Palatable

Ari Bendersky

November 17, 2023

Circulation: 4,000 Digital

The other day, a friend asked if I was traveling for Thanksgiving “next week.” Before replying, I opened the calendar on my laptop. “Next week?” I questioned out loud to myself. “Thanksgiving is already next week?!” I don’t know how that snuck up on me. Perhaps it was the various trips I have taken in the last couple of months that took me off my regular schedule. Or that the weather has been pretty mild and quite lovely here in Chicago. But yeah, Thanksgiving is a week away and, well, it’s time to talk about wine to pair with Thanksgiving.

You might think to just grab a bottle of cabernet or buttery chardonnay. But before you do, realize your Thanksgiving table will have a range of flavors and those may not be the best match. Lean white meat turkey with a hearty gravy. Zippy cranberry sauce. Roasted Brussels sprouts and sweet potato casserole. Mashed potatoes. Corn pudding (“Did someone say corn puddin’?”). And if you’re my family, a heaping platter of pigs in a blanket – yes, we love cocktail hot dogs wrapped in crescent rolls.

So what to drink? Honestly, whatever the hell you want. You could have some bubbles to start or even a pet-nat. Maybe some rosé, lighter-bodied crisp and dry whites, chillable or medium-bodied reds. And even that cab or chard. This is Thanksgiving. Throw any rules out the window and just enjoy.

2022 Echolands Poet Nat (pet-nat) Cabernet Franc, Walla Walla, Wash.

I had this at a wine dinner at Sun Wah BBQ recently and it’s just a fun, crushable, lightly effervescent pet-nat that would be a fun way to start your night.

October 17, 2023

Circulation: 3,024,816 Digital

The Walla Walla wine guide: It’s not just fun to say (there are great vineyards here, too)

Mark Stock

For fans of wine, the Walla Walla region offers one of the most stimulating scenes in the country. The Eastern Washington city is best known as the birthplace of Adam West, the original Batman. But if the next 10 years function anything like the previous 10, Walla Walla and wine will be forever intertwined.

One of the town’s many charms is its full embrace of the industry and Washington state wine. Downtown is historic, walkable, and teeming with tasting rooms and production facilities. It’s a perfect home base for a long weekend devoted to getting out into some of the surrounding foothills to taste by day and returning to the city for a memorable dinner or bar drop-in at night.

The Walla Walla Valley spans Washington and Oregon and is comprised of a large and eponymous wine appellation, as well as the subregion of The Rocks District, which sits on the Oregon side of the border in Milton-Freewater. A few hours’ ride away is Oregon’s most famous wine region, the Willamette Valley. Farming has long existed there, but before grapes, it was the land of wheat, onions, and orchard fruit. Now, it’s an established spot turning out incredible Bordeaux and Rhone varietals, among others.

In town, there are some great stops, like Passatempo Taverna for pasta and a strong local wine list or Walla Walla Steak Company for a nice cut (and great beer at the adjacent Crossbuck Brewing). Seven Hills Winery is one of the area’s oldest and occupies a beautifully restored building in the heart of the city. The Browne Family Tasting Room is also a suggested stop, featuring its own lineup and often the work of a lot of talented small-production producers in the area. For lodging, there are few spots better than the architectural gem that is The Marcus Whitman hotel.

There are some impressive winery names in the region, some so in-form that they’re waiting-list-only enterprises. But it’s worth combing bottle shops for releases from Cayuse or the syrah masters at Delmas. The sommelier-owned-and-operated Gramercy Cellars is doing great work and there are new spots worth exploring, like Echolands.

Grenache Fest 2023 & Regional/National Grenache Sampling

October - November 2023

November 8, 2023 Circulation: 87,686 Digital

Walla Walla Valley hosts inaugural Grenache Fest, honors Rand Sealey legacy

Hannah McIntyre

With raised glasses, hundreds of wine enthusiasts honored the late Rand Sealey, founder of Washington's oldest independent wine store, at the first annual Grenache Fest hosted in Walla Walla.

"Rand Sealey was supposed to be part of Grenache Fest," Carrie Alexander, organizer of the event, said. "He was someone that was very dear to me. We connected over Grenache … we're really sorry that he is not here with us tonight. I just wanted to give an honor to Rand Sealey and his contribution to Washington wine."

The room swelled with applause and the light clinking of wine glasses as the celebration of Grenache wine commenced.

Patrick Comiskey, American wine critic and senior correspondent for Wine & Spirits Magazine, gave a brief history of Grenache in the United States.

"Grenache is believed to be the first Rhône variety planted in the United States and it is in some senses, the most enduring, " Comiskey said. "It has been a fixture in California soil for more than 150 years."

Originally from Spain, the grape thrives in hot and dry climates such as France, Italy, Australia and California. Grenache continues to maintain its underdog status as a grape variety in Washington, although the sun-loving variety has the potential to thrive in both the Walla Walla and Columbia valleys.

Per the 2017 Washington Vineyard Acreage Report, the most recent data indicates that just 212 acres of Grenache were cultivated in the Columbia Valley, accounting for a small fraction of the state's extensive 55,445 acres of vineyards. Washington's vineyard acreage has since surpassed 60,000 acres.

In 2022, Grenache was ranked as the eighth most produced red grape variety. The plantings of Grenache in Walla Walla Valley remain relatively modest, with approximately 67 acres out of the 2,900 acres of vines planted in the region.

The tastings

Grenache is a varietal of wine grape that needs a little bit more love.

That's what MJ Towler and Sommelier Chauncey Arkfeld of Kinglet Walla Walla said at the sold-out seminar and wine tasting.

Towler, who is the host, executive producer and creator of the Black Wine Guy Experience podcast, moderated the tasting event where 12 Washington Wineries, many of which were local, poured their Grenache wines.

The winemakers were given five minutes to talk about the style they used to create their Grenache.

Delmas and Echolands both poured wines made with grapes from the Rocks District AVA. Local wineries Elephant Seven and K Vintners used grapes from the Walla Walla Valley AVA.

As tasters swirled the bright and richly colored liquid in the stemmed glasses, they wrote notes recollecting taste, smell and appearance.

Grenache, depending on the winemaking process, can be described as bright and fruity, heavy and sultry and everything in between.

Matt Austin, winemaker for Grosgrain Vineyards, talked about the winery's Grenache that marries two very distinct Valley vineyards.

With 71% of the grapes sourced from Roger Lemstrom's Los Rocosos Vineyard and 29% from the iconic Seven Hills Vineyard, the result is a nearly translucent ruby-hued wine with aromas of raspberry and cherry.

Austin said he first came to love Grenache when he was living and working as an attorney in California. He said he spent the most time at Paso Robles, California, a city known for its abundance of wineries.

He said the blending of grapes from Los Rocosos Vineyard and Seven Hills Vineyard seemed like a good fit for the 2021 vintage because of the weather that year.

"Seven Hills really brought a generous profile whereas the Los Rocosos really brought some acid and spine to the wine," he said.

Doug Frost, owner and CEO of Echolands Winery, is one in a handful of people in the world to hold both Master Sommelier and Master of Wine titles. He talked about Echolands 100% Grenache made from a vineyard in the Rocks District AVA. He said Grenache is a "fairly predictable" wine in comparison to others such as Pinot Noir.

Frost said the 2022 Grenache is light, fruity and "chuggable."

"It is a light style, and it is meant to be crushable," he said.

On the other end of the spectrum was the 2021 Sorceress Grenache from Sleight of Hand Cellars with grapes from the Yakima Valley AVA. Trey Busch, co-owner and winemaker for Sleight of Hand, said he first discovered a love for Grenache when he started making it back in 2011. The 2021 vintage was made with grapes from three Yakima Valley AVA vineyards.

Busch said when making Grenache, he focuses on using whole clusters to add texture, flavor and structure to the wine, giving it a rich and full mouthfeel.

"This is a really beautiful representation of an incredible grape here in Washington state," Busch said.

Throughout the twelve tastings, the resounding message from grape producers and winemakers was that Grenache is a versatile grape, in terms of where it's cultivated, how it's used in winemaking and what flavors it garners.

Business Partners

November 1, 2023

Circulation: 150,000 Digital

Doug Frost and Brad Bergman Saw An Opportunity to Build

“Something Special.” That Something Turned Out to Be Echolands Winery.

With a downtown Walla Walla tasting room already in place, the pair is building a new production facility, hospitality center, and tasting room on Mill Creek Road in the Walla Walla AVA that is scheduled in to open to the public in early 2024.

Dan Radil

Echolands Winery’s Doug Frost may live in Kansas City, Missouri, but he has plenty of connections, both past and present, to the Pacific Northwest.

Frost was born in Portland, Oregon, and spent a few years there before moving about the Midwest, where he eventually settled, married, and raised a family.

Frost notes that his grandfather grew up in Wenatchee, his mom was born in Tacoma, and he had an aunt who spent all of her summers in Walla Walla while her aunt and uncle ran the Marcus Whitman Hotel back in the 1930’s.

But it wasn’t family that drew Frost to the eastern Washington area in the mid to late 1980’s…it was the wine industry.

“In 1985 I started wholesaling wines from Oregon wineries into the Kansas City market, and at the same time had fallen in love with a 1981 Woodward Canyon Cabernet that I had bought in Seattle and was really impressed with. So, I reached out to (Founder/Owner) Rick Small and started bringing his wines into the Kansas City market,” he recalls.

From there, he contacted another Walla Walla winemaking icon, Gary Figgins of Leonetti Cellar, and made a connection with him as well.

“By the late 1980’s I felt like I had a handle on what was going on in Washington and Oregon. I really enjoyed that. I felt like, ‘these are my people’” Frost said.

Over the course of the next two decades, Frost expanded his knowledge and experience in the world of wine, earning Master Sommelier and Master of Wine titles. He also became a well-respected wine educator, author, and wine competition founder and director in the Midwest.

More recently – and as if his plate wasn’t full enough already – Frost recalls Kansas City business partner Brad Bergman prodding him to purchase property for a vineyard. A chance call to Pepper Bridge Vineyard’s Norm McKibben set the plan in motion when McKibben suggested that Frost, “come out here and take a look at some of my land and see if something interests you.”

Indeed, it did. The property, located on the southernmost border of the Walla Walla Valley AVA in northeast Oregon, was purchased in January of 2018, and led to the establishment of Taggart Vineyard, which was planted in mid-2019.

The Taggart surname was shared by both Frost’s grandfather and uncle, the latter of whom Frost vividly remembers as being responsible for pouring him his first glass of wine… “a 1968 Louis Martini Special Select Pinot Noir,” he said with a laugh.

ECHOLANDS WINES: GRAPES, SYTLES, AND CHARACTERISTICS

Along with the start-up of 25 acres of wine grapes at Taggart Vineyard, Frost and Bergman also launched Echolands Winery in 2018. The winery tasting room is located in the heart of downtown Walla Walla, just steps from the Marcus Whitman Hotel.

For those considering a visit to the tasting room, guests will be treated to an environment where they can unwind and perhaps learn a few things about the wines being served. And the style of those wines might come across to some as a bit of a surprise.

“In general, when you go into the tasting room, you’re going to find wines that aren’t super-powerful, aren’t super-dark in color, with lots of new oak. It’s just not the style that we’re going for,” Frost said.

“I want wines that are friendly. I’m tired of wines that are high in alcohol, high in extract. And I think the market itself is re-thinking those big, powerful wines because younger consumers are looking for something else.

“To wit, we are making a Grenache that’s light in color, light in body, and under 13-percent alcohol; and we’re happy about that. To me, it’s a more interesting wine.”

Frost says he also has a soft spot for Syrah and hopes that people find theirs to be more elegant than poweful. “I believe in Syrah, I love Syrah, and we’re going to continue to make it,” he adds.

Frost also notes that Echolands’ current tasting menu tends to lean towards more Bordeaux-based varietals, primarily reds, and he particularly likes the wines they’re making from Cabernet Franc.

“We make a stand-alone Cab Franc that’s very pretty (the 2019 vintage has sold out and they’ll have the 2020 ready fairly soon). It’s true to type; that’s to say it has a brightness of fruit you’d expect from Walla Walla, and it has an aromatic complexity: not the vegetal side, but the herbal side.”

For white wine enthusiasts, Frost mentions two other Bordeaux varietals, Sauvignon Blanc and Semillon, which are blended together under the winery’s “Albus” label. The grapes for the 2022 Albus were the first harvested from the estate-owned Taggart Vineyard.

The Albus has been particularly well received by visitors to the Walla Walla tasting room. “It’s a beautiful, aromatic white wine,” says Tasting Room Lead, Owen Stemen.

Tasting Room Associate, Eleanor Amer, agrees and also notes that the 2020 Rubrum, a blend of Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot is another current consumer favorite.

“It’s crowd-pleasing and approachable and at the same time complex, and people who have a lot of wine experience really appreciate that,” she said.

“Doug is radically unpretentious and that’s a big inspiration to the tasting room experience,” says Stemen. “He wants this to be a relaxed, educational environment, so we love to do side-by-side tastings.”

“The tasting room is designed intentionally to be comfortable and welcoming with great natural light. It’s also a very convenient spot because it’s right off of Main Street and there’s so much to do just a block away,” adds Amer.

ON THE HORIZON: EXPERIENCE, EXPANSION, AND EVEN HIGHER QUALITY

In 2019, Frost and Bergman announced further expansion with the purchase of more than 300 acres just east of Walla Walla in the Mill Creek area. The ambitious project includes a new production facility, hospitality center, and tasting room that is scheduled to open to the public in early 2024. An initial planting of approximately 11 vineyard acres, aptly named Echolands Vineyard, is also planned for next year.

Frost is quick to point out that they’ll continue to maintain their existing tasting room and outside grape sources even after the opening of the new facility and planting of additional estate vineyards.

“We intend for the tasting rooms to have two very different vibes,” he said, noting that the downtown location is more casual, while the Mill Creek facility, though far from formal, will have its own unique feel.

Frost says it’s also their intention to continue to source from other vineyards exclusively within the Walla Walla Valley AVA.

“Even though we don’t have ownership, we feel that vineyard management knows what they’re doing. We’re really in love with the wines that we make from the grapes from those vines; places like Seven Hills, Les Collines, Pepper Bridge, and Blue Mountain…they’ve really performed very well for us. There’s no reason for us to stop sourcing from them as well.”

In July of 2023, Frost and Bergman hired Brian Rudin, a 17-year winemaking veteran with local roots, and positioned him with the dual title of Winemaker and General Manager.

“Doug Frost is a one-of-a-kind individual with his experience and visibility in the world of wine,” says Rudin. “For me, the chance to work with Doug, and help him with his vision for the potential of the Walla Walla Valley was one of the most exciting opportunities of my career.”

“Above all, Doug is a historian,” Rudin continued. “He clearly sees the historical role of wine in our culture. He’s had so much exposure to wine all over the world and how that shapes our food and lifestyles, it’s pretty cool to think what he can do with us in the Walla Walla Valley.

“And Brad Bergman, as the other ownership half, is just so motivated to do the very best work in the Valley. Everything we’re doing is just at the highest level possible in trying to be competitive on a global scale.”

“From my side, I’m adding the winemaking, the local knowledge, and the project management,” Rudin added. “It’s my job to take all these exciting resources, funnel them up, and make some really gorgeous wines to share.”

More recently, Frost hired Jenna Bicknell as the winery’s Director of Hospitality overseeing all aspects of customer experience.

Among her first priorities, Bicknell will develop the customer experience at Echolands’ new Mill Creek winery and visitor’s center scheduled to open to the public in 2024.

For those interested in experiencing Echolands wines firsthand, visitors are encouraged to stop by the tasting room, which is currently open from 11 a.m. to 5 p.m., Thursday through Monday. Reservations can also be made online at www.echolandswinery.com.

The Echolands’ tasting room is located at 7 West Alder, Walla Walla, WA. 99362. Phone: (509) 676-2109.

If you live too far from Echolands’ tasting room to visit, you can buy all of their current releases by visiting the winery’s on-line wine store at: www.echolandswinery.orderport.net/wines/Current-Releases.

The best way to experience Echolands’ wines is to join the winery’s wine club. Wine club members receive two shipments per year of wines hand-selected by Echolands’ owner Doug Frost and will have access to exclusive releases. In addition, club members receive free tastings at the Walla Walla tasting room, as well as a 15% discount on the purchase of six bottles, and a 20% discount on the purchase of 12 bottles. Club levels are tailored to best suit members’ needs. Each member receives two shipments each year: one in the spring and one in the fall.

For more information about joining Echolands’wine club, visit: www.echolandswinery.com/wine-club.

Echolands Winery in Walla Walla Appoints

Jenna Bicknell as Director of Hospitality

September 2023

Walla Walla’s Echolands Winery Hires Jenna Bicknell as Director of Hospitality at Winery’s New Mill Creek Production Facility and Visitors Center

Chuck Leininger

Walla Walla’s Echolands Winery, co-owned by Doug Frost and Brad Bergman, has announced that Jenna Bicknell has been hired as the winery’s Director of Hospitality overseeing all aspects of customer experience.

Among her first priorities, Bicknell will develop the customer experience at the new Echolands Mill Creek winery and visitor’s center. Scheduled to open to the public in 2024, the new Mill Creek facility is located at the highest elevations of the Walla Walla Valley AVA in the beautiful Blue Mountains.

Bringing 16 years of experience in Walla Walla’s hospitality and wine sector, Bicknell aims to build on Echolands’ values of environmental stewardship, education and accessibility to bring a truly remarkable tasting experience to Echolands visitors, both in-person and virtually.

Echolands also recenlly appointed Brian Rudin as the winery’s General Manager and head winemaker. Together, Rudin and Bicknell will leverage their expertise to elevate the various ways in which consumers can experience Echolands’ wines.

Business notes: Chipotle Mexican Grill opens; Doubletree Restaurant and Bar closes

Hannah McIntyre

September 13, 2023

Circulation: 14,600,000 Digital

Echolands Winery in Walla Walla Appoints Jenna Bicknell as Director of Hospitality

Based from Echolands' new winemaking facility in the Blue Mountains, Bicknell brings years of experience in Walla Walla hospitality and wine management to her customer-centric role

WALLA WALLA, Wash., Sept. 13, 2023 /PRNewswire-PRWeb/ Echolands Winery has announced that Jenna Bicknell will be their Director of Hospitality overseeing all aspects of customer experience. Informed by 16 years of working in the Walla Walla hospitality and wine sector, Bicknell aims to create a curated, engaging and environmentally-focused approach for all Echolands visitors. Among her first priorities, Bicknell will develop the customer experience at the new Echolands Mill Creek winery and visitor's center; scheduled to open to the public in 2024, the new Mill Creek facility is located at the highest elevations of the Walla Walla Valley AVA in the beautiful Blue Mountains. Bicknell will also develop online education, virtual events and engagement for Echolands' growing national audience.

"Walla Walla has always felt like home, a place where people can work together to make a difference. What resonates with me about Echolands is their focus on the specialness of the Walla Walla Valley not just on the wines they create, which are truly unique, but on respecting the land and honoring the history and tradition of agriculture here," says Bicknell. "The Echolands hospitality experience emphasizes education, community and making wine approachable, as well as connecting with the land. My vision is to build on these values to create something remarkable and special for consumers that honors one of the most beautiful places in the country."

"From my first days as a kid in the restaurant business, I always believed that the customer experience, making sure everyone felt welcome, was what really mattered," shares Echolands co-owner and co-founder Doug Frost, Master of Wine and Master Sommelier. "Jenna is a kindred spirit who shares the Echolands team's passion for kindness and hospitality, and our desire to celebrate everything from the Walla Walla community to environmental stewardship. We're excited to see Jenna's vision for the Echolands wine journey come to life in-person at our hospitality center and through virtual connection."

Bicknell studied politics and environmental studies at Whitman College in Walla Walla. Prior to joining the Echolands team, Bicknell was a project manager for Cayuse Vineyards; a general manager for Whitehouse-Crawford and Walla Walla Steak Company; and executive director for Walla Walla's Sustainable Living Center. Bicknell also founded Curated Walla Walla, a leading tour and hospitality operator.

Echolands recently appointed Winemaker and General Manager Brian Rudin. Together, Rudin and Bicknell will leverage their expertise to elevate the various ways in which consumers can experience Echolands' wines.

September 13, 2023

Echolands Winery in Walla Walla Appoints Jenna Bicknell as Director of Hospitality

Based from Echolands' new winemaking facility in the Blue Mountains, Bicknell brings years of experience in Walla Walla hospitality and wine management to her customer-centric role

WALLA WALLA, Wash., Sept. 13, 2023 /PRNewswire-PRWeb/ Echolands Winery has announced that Jenna Bicknell will be their Director of Hospitality overseeing all aspects of customer experience. Informed by 16 years of working in the Walla Walla hospitality and wine sector, Bicknell aims to create a curated, engaging and environmentally-focused approach for all Echolands visitors. Among her first priorities, Bicknell will develop the customer experience at the new Echolands Mill Creek winery and visitor's center; scheduled to open to the public in 2024, the new Mill Creek facility is located at the highest elevations of the Walla Walla Valley AVA in the beautiful Blue Mountains. Bicknell will also develop online education, virtual events and engagement for Echolands' growing national audience.

"Walla Walla has always felt like home, a place where people can work together to make a difference. What resonates with me about Echolands is their focus on the specialness of the Walla Walla Valley not just on the wines they create, which are truly unique, but on respecting the land and honoring the history and tradition of agriculture here," says Bicknell. "The Echolands hospitality experience emphasizes education, community and making wine approachable, as well as connecting with the land. My vision is to build on these values to create something remarkable and special for consumers that honors one of the most beautiful places in the country."

"From my first days as a kid in the restaurant business, I always believed that the customer experience, making sure everyone felt welcome, was what really mattered," shares Echolands co-owner and co-founder Doug Frost, Master of Wine and Master Sommelier. "Jenna is a kindred spirit who shares the Echolands team's passion for kindness and hospitality, and our desire to celebrate everything from the Walla Walla community to environmental stewardship. We're excited to see Jenna's vision for the Echolands wine journey come to life in-person at our hospitality center and through virtual connection."

Bicknell studied politics and environmental studies at Whitman College in Walla Walla. Prior to joining the Echolands team, Bicknell was a project manager for Cayuse Vineyards; a general manager for Whitehouse-Crawford and Walla Walla Steak Company; and executive director for Walla Walla's Sustainable Living Center. Bicknell also founded Curated Walla Walla, a leading tour and hospitality operator.

Echolands recently appointed Winemaker and General Manager Brian Rudin. Together, Rudin and Bicknell will leverage their expertise to elevate the various ways in which consumers can experience Echolands' wines.

September 13, 2023

Circulation: 95,520 Digital

Echolands Winery in Walla Walla Appoints Jenna Bicknell as Director of Hospitality

Based from Echolands' new winemaking facility in the Blue Mountains, Bicknell brings years of experience in Walla Walla hospitality and wine management to her customer-centric role

WALLA WALLA, Wash., Sept. 13, 2023 /PRNewswire-PRWeb/ Echolands Winery has announced that Jenna Bicknell will be their Director of Hospitality overseeing all aspects of customer experience. Informed by 16 years of working in the Walla Walla hospitality and wine sector, Bicknell aims to create a curated, engaging and environmentally-focused approach for all Echolands visitors. Among her first priorities, Bicknell will develop the customer experience at the new Echolands Mill Creek winery and visitor's center; scheduled to open to the public in 2024, the new Mill Creek facility is located at the highest elevations of the Walla Walla Valley AVA in the beautiful Blue Mountains. Bicknell will also develop online education, virtual events and engagement for Echolands' growing national audience.

"Walla Walla has always felt like home, a place where people can work together to make a difference. What resonates with me about Echolands is their focus on the specialness of the Walla Walla Valley not just on the wines they create, which are truly unique, but on respecting the land and honoring the history and tradition of agriculture here," says Bicknell. "The Echolands hospitality experience emphasizes education, community and making wine approachable, as well as connecting with the land. My vision is to build on these values to create something remarkable

and special for consumers that honors one of the most beautiful places in the country."

"From my first days as a kid in the restaurant business, I always believed that the customer experience, making sure everyone felt welcome, was what really mattered," shares Echolands co-owner and co-founder Doug Frost, Master of Wine and Master Sommelier. "Jenna is a kindred spirit who shares the Echolands team's passion for kindness and hospitality, and our desire to celebrate everything from the Walla Walla community to environmental stewardship. We're excited to see Jenna's vision for the Echolands wine journey come to life in-person at our hospitality center and through virtual connection."

Bicknell studied politics and environmental studies at Whitman College in Walla Walla. Prior to joining the Echolands team, Bicknell was a project manager for Cayuse Vineyards; a general manager for Whitehouse-Crawford and Walla Walla Steak Company; and executive director for Walla Walla's Sustainable Living Center. Bicknell also founded Curated Walla Walla, a leading tour and hospitality operator.

Echolands recently appointed Winemaker and General Manager Brian Rudin. Together, Rudin and Bicknell will leverage their expertise to elevate the various ways in which consumers can experience Echolands' wines.

September 13, 2023

Echolands Winery in Walla Walla Appoints Jenna Bicknell as Director of Hospitality

Based from Echolands' new winemaking facility in the Blue Mountains, Bicknell brings years of experience in Walla Walla hospitality and wine management to her customer-centric role

WALLA WALLA, Wash., Sept. 13, 2023 /PRNewswire-PRWeb/ Echolands Winery has announced that Jenna Bicknell will be their Director of Hospitality overseeing all aspects of customer experience. Informed by 16 years of working in the Walla Walla hospitality and wine sector, Bicknell aims to create a curated, engaging and environmentally-focused approach for all Echolands visitors. Among her first priorities, Bicknell will develop the customer experience at the new Echolands Mill Creek winery and visitor's center; scheduled to open to the public in 2024, the new Mill Creek facility is located at the highest elevations of the Walla Walla Valley AVA in the beautiful Blue Mountains. Bicknell will also develop online education, virtual events and engagement for Echolands' growing national audience.

"Walla Walla has always felt like home, a place where people can work together to make a difference. What resonates with me about Echolands is their focus on the specialness of the Walla Walla Valley not just on the wines they create, which are truly unique, but on respecting the land and honoring the history and tradition of agriculture here," says Bicknell. "The Echolands hospitality experience emphasizes education, community and making wine approachable, as well as connecting with the land. My vision is to build on these values to create something remarkable and special for consumers that honors one of the most beautiful places in the country."

"From my first days as a kid in the restaurant business, I always believed that the customer experience, making sure everyone felt welcome, was what really mattered," shares Echolands co-owner and co-founder Doug Frost, Master of Wine and Master Sommelier. "Jenna is a kindred spirit who shares the Echolands team's passion for kindness and hospitality, and our desire to celebrate everything from the Walla Walla community to environmental stewardship. We're excited to see Jenna's vision for the Echolands wine journey come to life in-person at our hospitality center and through virtual connection."

Bicknell studied politics and environmental studies at Whitman College in Walla Walla. Prior to joining the Echolands team, Bicknell was a project manager for Cayuse Vineyards; a general manager for Whitehouse-Crawford and Walla Walla Steak Company; and executive director for Walla Walla's Sustainable Living Center. Bicknell also founded Curated Walla Walla, a leading tour and hospitality operator.

Echolands recently appointed Winemaker and General Manager Brian Rudin. Together, Rudin and Bicknell will leverage their expertise to elevate the various ways in which consumers can experience Echolands' wines.

Wine Tasting at Echolands Winery, Walla Walla

“I certainly don’t think the business of a winemaker is to add something to the fruit,” says Doug Frost. “The best you can do is to try and take what is given to you and hand it back as unblemished as possible.”

This is the guiding principle of Echolands, a winery Frost founded in 2018 with businessman Brad Bergman. The name is a reference to the Greek nymph Echo, who could only repeat words spoken to her.

Frost has spent his life in the wine industry. He started in restaurants in 1970 at age 14, washing dishes. By 20, he was bartending and shortly thereafter was writing wine lists. By age 26, he was a wholesaler/importer.

“I’ve been neck-deep in it ever since,” Frost says.

That is not an overstatement. Frost has written books on wine, created and hosted an Emmy-winning TV series, and founded a prominent wine competition. Oh, and he is also one of three people in the world to pass the examinations for Master Sommelier (1991) and Master of Wine (1993).

Frost has spent a lifetime selling wine, writing about it, educating people, and talking about the subject. That left one thing to do. Make it.

“I will freely admit that I was drawn by the community”

Mary Jo Manzanares

“I had tasted a Woodward Canyon 1981 Cab, and thought, ‘I need this wine,’” Frost recalls.

At the time, Washington’s wine industry was barely a blip on the radar. What Frost had tasted was actually the first commercial vintage from the second winery in Walla Walla Valley.

In subsequent decades, Frost, who lives in Kansas City, Missouri, travelled back and forth to Walla Walla for both professional and personal reasons. Come 2017, a friend asked him if he wanted to go in on a piece of vineyard land he was purchasing.

“It was just a vanity thing where it’s like, ‘I’m gonna have like four rows of Cab. Maybe I’ll make a little wine,’” Frost says.

After that opportunity fell through, he immediately received a call from Norm McKibben. McKibben is the founder Pepper Bridge Winery and a managing partner in SeVein Vineyards, a sprawling, 2,700-acre property in the southern section of Walla Walla Valley. McKibben said he would make Frost a deal on a piece of land.

In January of 2018, Frost and Bergman, who had met supporting local Kansas City charities, signed papers to purchase 50 acres of land in SeVein. While for Frost the intrigue of making wine was part of the appeal, there was another driver.

“I will freely admit that I was drawn by the community,” he says. “It was a big part of that decision-making process.”

“I felt like there was an opportunity to make wine in an elegant style”

What started out as potentially a few rows in a friend’s vineyard quickly blossomed into something much larger. Fellow Master Sommelier Greg Harrington (Gramercy Cellars) convinced Frost that if he was going to make wine, he should do so right away rather than waiting for his vineyard to come on-line. Harrington also recommended Taylor Oswald, who had been working at Mark Ryan Winery, as winemaker.

Our story begins in the mid-1980s. In his job as a wholesaler, Frost made a trip to Washington wine country, stopping in the Tri-Cities and then continuing on to Walla Walla.

Doug Frost. Photo courtesy of Echolands.

In 2018, Frost and Bergman sourced fruit from Seven Hills Vineyard, which is located close to the land they purchased. They also got fruit from Les Collines Vineyard, located in the foothills of the Blue Mountains, with Oswald making the wine. Frost didn’t have winemaking experience, though he had consulted for countless winemakers during the process. However, given his background as an MS/MW, he had a strong take on the wines he wanted to make.

“I felt like there was an opportunity to make wine in an elegant style that was not really being focused upon,” says Frost. “Picking earlier, trying to keep our alcohols lower, trying to preserve the acidity where we could, and backing off the oak.” Fate dealt him a favorable hand for his first vintage. 2018 is considered one of the better vintages in Washington in the last decade.

“I always joke that 2018 was the kind of vintage that an idiot could make wine, and he did!” Frost says with his ever-present, self-deprecating sense of humor. “It’s been a steep learning curve in many ways.”

“We needed to get higher in elevation, and we needed to get cooler and wetter”

Site of Echolands future winery and vineyard in Walla Walla Valley. Photo courtesy of Echolands.

Come 2019, Frost and Bergman planted 23-acres of the land they purchased. An additional three acres have subsequently been planted.

They named the vineyard Taggart, after Frost’s mother’s maiden name. Her brother, Gene Taggart, was the person who introduced Frost to wine

“He poured me the first glass of wine I ever had: Louis Martini Special Select Pinot Noir 1968,” Frost says. “Obviously memorable.”

The next step was to find another piece of land to plant a second vineyard and to build a winery. Frost had ideas what he was looking for.

“I knew that we needed to get higher in elevation, and we needed to get cooler and wetter,” he says.

Oswald found the perfect place in the Upper Mill Creek area of the valley. Elevations at the site range from 1,200 to 1,800 feet above sea level, with the latter quite high by the valley’s standards. The proximity to the Blue Mountain provides ample rainfall. The site is 341-acres, with expansive views overlooking the Blue Mountains and Walla Walla Valley.

“When we walked the property, we were just blown away by the beauty of the place and the opportunity to have a 360degree view,” Frost says.

Echolands is now in the midst of constructing a winery. The building will be 26,000 square feet and will include fermentation and barrel storage space as well as a tasting room.

The winery, which was designed by Soderstrom Architects in Portland, Oregon, is tentatively slated to open in spring of 2024. The building will have plenty of windows to provide views in all directions. The goal, however, was to have a modest design.

“I want it to be a place that’s fun to visit and not imposing in some way,” Frost says.

“It’s really pushing the limits of elevation”

As Echolands gets ready to take the next step in its evolution, there are other changes as well. Earlier this year, Oswald left the winery. Frost says he left his mark.

“Taylor was an absolutely crucial part of the team,” he says. “I feel like we really fed off each other’s ideas and notions of how best to proceed.”

The winery subsequently hired Brian Rudin. Rudin brings extensive experience in the Washington wine industry. Most recently, he was the founding winemaker at Canvasback, the Washington brand for Napa Valley’s Duckhorn Vineyards. For Rudin, a big part of the draw to Echolands was the opportunity to work with Frost.

“Doug is a master of talking up about wine rather than talking at or talking down,” Rudin says.

Echolands plans to start planting its vineyard in Upper Mill Creek in the spring of 2024. The site, which sits between BledsoeMcDaniels and FIGGINS, will be planted to Cabernet Sauvignon, Cabernet Franc, Merlot, and Grenache Blanc. Rudin is bullish about the property.

“This is a game changer I believe in the valley,” he says. “It’s really pushing the limits of elevation.”

The winery’s sweeping views, from the Blue Mountains south to SeVein and west all the way to Rattlesnake Mountain on a clear day, will offer far more than just an aesthetic experience. “We will be able to literally just point everywhere our grapes come from, and I think that’s so powerful as a wine educational tool,” Rudin says.

“I just want to make really, really good wines”

The Upper Mill Creek area is primed to become the next big tourist area in Walla Walla Valley. There have long been wineries there, but soon there will be a critical mass.

FIGGINS is nearing completion of its winery Walla Walla Vintners is similarly finishing work on its facility. BledsoeMcDaniels purchased the àMaurice winery and vineyard in 2022 and has renovated it. Finally, Jackson Family purchased property to plant a vineyard in 2022. The area will also be considered for sub-appellation status.

“I love that we’re in a neighborhood that’s suddenly vibrant and dynamic,” Frost says.

One of the goals of Echolands is to be accessible, both in terms of the wines and the physical space of the winery. Prices are modest given the level of quality, ranging from $35 to $52. The winery will also be open to the general public as opposed to restricted to mailing list or club members.

“The wines, it’s not like they are entry level, but they’re not so lofty that they have the feel of exclusiveness. I don’t really want that,” says Frost. “I just want to make really, really good wines, and I want people to be able to buy them and drink them.”

So far, that mission has been a resounding success. The 2019 vintage played directly into the style of wines that Echolands wants to make – fresh and with higher acidity. They are exciting, vivid wines that take some time in the bottle or in the glass to fully get going, but once they do they deliver impressive purity.

The Echolands wines also have that ever-elusive sense of place that defines great wines the world over. If you listen closely enough, you just might hear the echo of the Walla Walla Valley.

NB: The wine reviews below were published March 31, 2023. Use Wine Search to see other Echolands reviews.

Wine Tasting at Echolands Winery, Walla Walla

Mary Jo Manzanares

August 14, 2023 Circulation: 32,400 Digital

We visited Walla Walla earlier this spring for some downtown wine tasting. It’s a prime destination for Pacific Northwest wine tasting and we always lament that we don’t get there often enough. There are dozens of tasting rooms downtown, making it easy to avoid tasting and driving. Our focus was on discovering smaller wineries that might get overlooked.

At each winery we asked the staff where else they’d recommend we go. Wine is very much about community and this rings true throughout the Walla Walla Valley. People were happy to share some of their favorites. Since Echolands was mentioned frequently, we h

The Echolands Story

The Echolands story begins in 2018 when two Kansas City businessmen partnered with a winemaking veteran from the Walla Walla Valley. Brad Bergman and Doug Frost were the KC residents and visionaries, and Taylor Oswald the winemaking genius. Together, the three men began the Echolands project and have never looked back.

The brand philosophy is simple wine is the echo of the landscape, the vineyards, and the sound that they make. In simple terms, wine is a reflection of the environment in which it is grown, and the fruit is the representation of that.

Echolands brought together a strong team to launch their new winery. has a strong team in place, melding together business acumen. It’s a good balance of business acumen, creative winemaking skills, and a commitment to hospitality. Starting at the top is Doug Frost, the CEO and owner, Brad Bergman the chairman, and Brian Rudin as winemaker and general manager. Also on the team is Nick Mackay, Vineyard Manager, along with Sadie Drury.

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Walla. The Mill

The Wines

Echolands currently has two vineyard sites located in the Walla Walla Valley. Both the Taggart Vineyard and the SeVein Vineyard provide fruit for the Echolands wines.

Sustainable viticulture is at the forefront of Echoland’s philosophy and is firmly ingrained in their production processes. Local impact and biodiversity matter.

The winery currently focuses on Rhone and Bordeaux varietals only, with wines either being a 100% composition or a blend of a couple or more of these varietals. Varietals of Rhone origin include Syrah, Grenache, and Viognier, while the Bordeaux varietals include Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Sauvignon Blanc, and Semillon.

The core range at Echolands is currently made up of a Bordeaux white blend, two Syrah’s from different vineyards (both have a splash of Viognier in them), and two Bordeaux-inspired red blends from different vineyards (both omitting Malbec from the blends).

Need to Know

Location: 7 West Alder. Walla Walla, Washington

Getting there: Walla Walla Regional Airport (airport code ALW) is minutes away from downtown and Pasco Airport (airport code PSC) is about an hour away. Both of these airports are served by Alaska/Horizon airlines flying in from Seattle, Washington, or Portland, Oregon. If you are buying wine, take advantage of the Wine Flies Free option offered on both airlines. It may be easier to plan a road trip to Walla Walla. It’s about a five hour drive from Seattle, about four hours from Portland and Boise, and about three hours from Spokane.

Website: here

Hours: Thursday – Monday, 11 am-5 pm (closed Tuesday and Wednesday)

Reservations: Recommended, not required. We were wandering and found the tasting room, but were unable to get in that afternoon for a tasting. We made a reservation for the following day.

Special Policies: Guided tasting flights

Wine Club: Two wine club options are available, a 12-bottle option and a 6-bottle option, in two annual shipments. Club members receive free tastings and additional bottle discounts.

Drink responsibly. Limit your tastes, select a designated driver, or take a cab or ride service when doing wine tasting.

We’re not wine experts, we just have a love of wine. We enjoy tasting, learning about, and buying wines for our home cellar. We learn something new every time we visit a winery or tasting room, and we’re interested in visiting different wineries here at home (join us a we search for Washington’s best wines) as well as when we travel.

In other words, we’re probably just like you. Cheers!

Wine Tasting at Echolands Winery

The tasting room is located in downtown Walla Walla city and conveniently located for a visit. We stayed at the Marriott Courtyard, and it was an easy walk.

The tasting room is bright and full of daylight, provided by the large floor to ceiling windows at the front of the space. Even on a relatively cloudy day, it felt like a happy, cheery place.

Seating was spaciously spread out in a way that created conversation areas – perfect for talking about what you were sampling. We snagged a couch with a coffee table, grabbed my tasting notebook, and settled in.

What We Tasted

2022 Albus White Blend

This first white wine, and also the first estate wine for Echolands is 72% Sauvignon Blanc and 28% Semillon.

Tasting notes: Two clones of Sauvignon Blanc create two differing styles of the grape, but both are fruit-focused and not at all the gooseberry thing that has placed New Zealand on the map.

Our thoughts: Predominant tropical aromas with bright acidity, and interesting sweet and sour flavors reminiscent of a cocktail. We’re fairly picky about our white wine choices and took a pass on this one. ($35)

2018 Syrah Les Collines

98% Syrah, 2% Viognier from Les Collines vineyard.

Tasting notes: The aromas of this wine are restrained out of the gate, but reveal notes of raspberry, cranberry, thistle, herb, orange peel and violet that blossom over time. It’s a reserved styling, with flavors that stick around on the finish.

Our thoughts: Light and tasty, but a little to acidic for our preferences. It may benefit with a few more years in the cellar and/or with decanting. ($38)

2019 Syrah (Walla Walla AVA)

98% Syrah, 2% Viognier

Tasting Notes: Light bodied and smooth, this Syrah has blackberry aromas with just a hint of citrus. Flavors are black cherry, bittersweet chocolate, and a touch of herbiness.

Our thoughts: Deep berry aromas. Smooth black cherry flavor, not overpowering, and perhaps mellowed out by subtle herbs. Delightful. We loved this one and a couple bottles came home with us. ($38)

2020 Rubrum

Bordeaux-style red blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petite Verdot.

Tasting notes: Black raspberry and black tea notes combine with shades of cloves and wet gravel on the nose. The palate shows a soft texture with medium-bodied dark fruit flavors with shades of chocolate and pipe tobacco.

Our thoughts: First of all, this is fun to say. Say it over and over again and it starts to sound like Redrum (murder spelled backwards) from the Stephen King movie, The Shining. I noted flavors of honey and butterscotch in a full, but smooth, mouth feel. This appears nowhere in any tasting notes but it was predominant for me. I liked this wine a lot, but we only had room to pack two more bottles in our case to send home and we went with the Syrah. I’ll probably regret not making room for it. ($38)

2019 Seven Hills Vineyard Blend

A red blend with 100% of the grapes from the Seven Hills vineyard.

Tasting notes: Aromas of ripe blackberries, woody cedar oil and a floral thyme tisane. The wine’s grippy tannins provide a sturdy frame for flavors like blueberry jam with nutmeg, dark chocolate and a hint of vanilla.

Our thoughts: Big jammy berry flavor. rated well by the usual assortment of wine experts, but we put this in the liked it, didn’t love it category. ($52)

Cabernet Franc: Red

Kathleen Willco

August 16, 2023

Circulation: 3,180,873

Digital

Cabernet Franc is having a Khloe Kardashian moment.

After decades in the shadows of her – depending upon your perspective – more glamorous or more desperately showy sisters, folks are finally ready to sit up and pay attention to what she has to say.

"I've been naïve before – I'm still waiting for Riesling to take off – but Cabernet Franc has found its way," says Doug Frost, co-owner of Echolands Winery in Walla Walla, and one of the few to hold both MS and MW titles. "I've been obsessed with Cabernet Franc forever, and I've never understood why it has primarily been used as a blender. When I planted Cabernet Franc, I knew I wanted to focus on single-varietal expressions. We started small with 300 cases, but it blew out the door, so we immediately upped it to 500 for this year."

He attributes the exceedingly slow build-up to sudden popularity because growers – from the Finger Lakes to Walla Walla – finally understanding how it needs to be grown in each region.

Indeed, Meaghan Frank, VP and a member of the fourth generation at Dr. Konstantin Frank in the Finger Lakes, attributes the success of their 1000-case Cabernet Franc production to a focus on farming.

"Cabernet Franc can suffer from strong vegetal notes like green pepper," Frank notes. "Methoxypyr azine compounds found in the skins of Cab Franc need to be managed in order to reduce or eliminate this characteristic, unless that is the stylistic choice. The research done by Cornell Agritech regarding canopy management and viticultural practices has led to better Cabernet Franc wines in the Finger Lakes in recent years."

Michele Francisco

Doug Frost is a Master of Wine and Master Sommelier as well as an author and wine consultant based in Kansas City, Missouri. Frost is one of three individuals in the world to hold simultaneously the Master of Wine and Master Sommelier titles, achieving his MS in 1991 and MW in 1993. According to USA Today, “Frost likely knows as much as anyone in the world about how to make, market, serve and identify wines.”

Frost and business partner Brad Bergman own Echolands Winery in the Walla Walla Valley. The winery owns almost 400 acres of land in the Walla Walla Valley, with 25 acres planted on the Oregon side of the valley, and 10 acres soon planted on the northern Walla Walla Valley, in the foothills of the Blue Mountains.

What made you first become interested in wine?

DF: I started washing dishes in the back of a small-town steakhouse in the middle of Kansas, at 14 years old. It was a truly weird place. I liked the crazy mania that came with back-of-the-house in the middle of a Saturday night. After college, I started working in a fancy restaurant to pay some bills. The first weekend, I won a wine sales contest. The wine steward figured I should know something about wine (I clearly fooled him and the customers) and invited me to a wine tasting. This was the ‘70s so everybody would throw a $20 bill on the table, enough to allow us to drink First Growth Bordeaux. I was hooked. Back then, Kansas City was a city of about a million people with many serious wines to be found there. And not that many people trying to buy them.

After achieving Master Sommelier, what compelled you to then pursue the Master of Wine title?

DF: I tried to get into the MW program in the mid-80s but, after becoming the statewide sales manager for a wine and spirits wholesale company, my time was no longer my own. By 1989, I got back to it and, just as I was gearing up for my first MW exam, a friend told me about the MS program. I had no idea what it was, but restaurants run in my veins. On two weeks’ notice, I took the advanced exam (you could get away with stuff like that then). Shockingly, I passed it so, essentially, ended up doing both at the same time, between 1989 to 1993.

As the author of three wine books and contributing editor to many others, what do you most want to teach readers?

DF: My mantra is not so unusual, although it still feels like the wine industry struggles to mean what it says: drink what you like. What you like to drink is what tastes good to you. Just as with food, we like different things. Stop trying to “learn” what you’re supposed to like. My advice? Taste everything so you find a lot more things to like. I feel sorry for the guys (okay, it’s usually guys) who just drink Napa Cab. Sounds pretty boring to me. There are tens of thousands of different grapes out there, and wineries in every state. Go discover them.

How did you come to co-own vineyards in the Walla Walla Valley and start Echolands Winery?

DF: It was remarkably random, but started with a call from Norm McKibben. He asked if I wanted to visit SeVein and spot some property that could be developed into vineyards. My business partner, Brad Bergman, was itching to start a vineyard project in Washington so I had little trouble convincing him that we should jump in with both feet. We bought a 50-acre parcel in early 2018, prepped the soil the following year and planted 25 acres in 2019. Those vines started producing with the 2022 harvest. In the meanwhile, we’ve been making wine from our neighbors’ fruit. I’ve visited wineries in Walla Walla since the 1980s when I was selling some of those wines as a wholesaler in the Kansas and Missouri markets. I felt strongly that the relationships I built would serve me well and they have. I feel very supported in this community.

Share more details about Mill Creek Road, your latest venture.

DF: After we planted vines in the SeVein project, I was convinced that we needed an additional and different s ource of fruit. We wanted to plant in a site that is cooler, wetter and more elevated, leading us to land in the foothills of the Blue Mounta ins. A 341-acre site along the Mill Creek was available to us so we jumped on that. We will plant our first ten acres in that site in the spring. Meanwhile, construction will finish in September on our new winery, built upon one of the two hills that offer a 360-degree view.

Your thoughts on Northwest wine? Favorites (varietal, brand and/or region)?

DF: I was born in Portland, Oregon and, despite growing up in the Midwest, I’ve been a little obsessed with Pacific Northwest wines. I’d have to argue that the region is too diverse for me to reduce it to a few thoughts, so I’ll limit my comments to Walla Walla Valley, where I’m working. Again, there are many potential and actual stars: Cabernet Sauvignon, Merlot, Syrah and others, but I’m particularly hoping that we can do something worthwhile with Cabernet Franc. It seems very special here.

Echolands Winery Appoints Dynamic New Winemaker Brian Rudin

July 2023

Echolands Winery Appoints Dynamic New Winemaker Brian Rudin WALLA WALLA, WASH. (PRWEB) JULY 12, 2023

Rudin to oversee winegrowing, hospitality and management operations for Walla Walla winery’s diverse estates and vineyard partners

Echolands Winery has announced that Brian Rudin will be the new Winemaker and General Manager for its two estates in the Walla Walla Valley AVA. Co-owned by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Echolands is the owner of Taggart Vineyard in the famed “North Slope,” part of SeVein Vineyards; and the forthcoming Mill Creek winemaking facility, a 341-acre site located in the high-elevation foothills of the Blue Mountains. Rudin, whose winemaking acumen builds on his past leadership roles with Duckhorn Wine Company and their Red Mountain label, Canvasback, will oversee winemaking operations, viticulture, team management and hospitality for Echolands. Rudin’s role succeeds that of Echolands’ former Winemaker, Taylor Oswald, who helped found and grow the winery from its inception in 2018.

“I was drawn to Echolands because of their innovative style and direction, the monumental influence of Doug Frost’s leadership and expertise, and the limitless potential of winegrowing within the Walla Walla Valley,” Rudin said. “There’s been a flourishing spirit of experimentation in the Walla Walla Valley: pushing the boundaries of elevations and varieties, showing inventiveness with wine styles, and exploring all the emerging subregions within this AVA. Echolands brings a fresh, holistic approach to their winemaking, and has been fearlessly rewriting the rules to create energetic and exciting wines.”

“Taylor [Oswald] has placed us on a great pathway, and we’re eternally grateful for everything he has done for us, especially for his wines,” said Doug Frost, MS MW, Co-Owner & Co-Founder of Echolands. “Brian is the perfect guy to lead us onward as we complete the new winery with its remarkable tasting room and a pretty damned ideal production area, all while building on the legacy of nuanced and, we’d like to think, elegant, long-lived wines."

Rudin brings more than 17 years of winemaking experience to his new role as Echolands’ Winemaker and General Manager. As a lifelong Washington native, Rudin’s career has grown alongside the boom of the state’s wine industry: He grew up in the eastern farm region of Wenatchee, graduated from Western Washington University and moved to Walla Walla in 2006, where he studied at the Institute of Enology & Viticulture while pursuing the Court of Masters’ Certified Sommelier credential. Following his certification, Rudin worked as a production manager for Alder Ridge Vineyard and Zefina Winery and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.

Upcoming developments under Rudin’s new leadership include several new releases and the forthcoming opening of Echolands’ 27,000-square-foot winemaking and production facility in Mill Creek, which will feature a hospitality center and separate storage facility. Mill Creek will continue the sustainability initiatives for which Taggart was classed with the Sustainable WA designation, with Rudin’s keen focus on viticulture aiding biodiversity efforts in the vineyards. As Mill Creek’s new plantings come of age, Rudin and the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

Brian Rudin is the new Winemaker and General Manager at Echolands, in the Walla Walla Valley. Rudin has made wine at Cadaretta, Buried Cane Vineyards and, most recently, worked for nine years with Duckhorn Wine Company, where he helped launch their Red Mountain label, Canvasback.

Gem State Report: Walla Walla Wine Tours Treasure Valley

Jim Thomssen

August 15, 2023

nemaker Brian Rudin appreciates the shading effect of the Geneva double curtain Freewater in Oregon.

Did it make sense to bring Walla Walla wines to Boise for a day in March? From both sides of the border, the answer is yes. Just a four hour drive from Idaho’s state capital, and even less from the Moscow Lewiston area, the Walla Walla Valley is one of the first places Gem State wine fans gravitate to when they seek out wine experiences.

With more than 120 wineries and tasting rooms to visit, vineyards growing more than 50 varieties and a well-developed hospitality sector, it makes sense as a “next stop” on the journey of wine discovery. Walla Walla also has been voted the Best Wine Region the past three years by USA Today. (In 2023, the Snake River Valley is ranked No. 6 one spot ahead of the Walla Walla Valley)

Hoping to increase the cross-pollination between the two wine regions, the Walla Walla Valley Wine Alliance expanded its annual “Walla Walla Wine on Tour” series to include Boise this year. While Seattle and Portland have been on their itinerary since 2012, the move to Idaho is a big step. The Walla Walla Valley Wine Alliance is a member-driven, nonprofit charged with building the Walla Walla brand, similar to the Idaho Wine Commission’s mission. Walla Walla’s “Wine on Tour” events are designed to offer something new and distinctly “Walla Walla” to connoisseurs, travelers and fans current and future of Walla Walla wines.

More than 35 wineries were represented to the trade, media and public this spring at The Grove Hotel ballroom in Boise. There was some tasting; however much of the focus was on business during the trade and media session. Yet it was more than just a marketing opportunity that prompted the Walla Walla Valley Wine Alliance membership to add Boise to the schedule.

“We share a strong cultural connective tissue and farming backgrounds,” says Brian Rudin, the new winemaker for Echolands, a young brand launched by Doug Frost, a Master of Wine and a Master Sommelier.

Business notes: Echolands Winery appoints new winemaker

June 31, 2023

Circulation: 87,686

Rudin to oversee winegrowing, hospitality and management operations for Walla Walla winery’s diverse estates and vineyard partners

Echolands Winery has announced that Brian Rudin will be the new Winemaker and General Manager for its two estates in the Walla Walla Valley AVA. Co-owned by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Echolands is the owner of Taggart Vineyard in the famed “North Slope,” part of SeVein Vineyards; and the forthcoming Mill Creek winemaking facility, a 341-acre site located in the high-elevation foothills of the Blue Mountains. Rudin, whose winemaking acumen builds on his past leadership roles with Duckhorn Wine Company and their Red Mountain label, Canvasback, will oversee winemaking operations, viticulture, team management and hospitality for Echolands. Rudin’s role succeeds that of Echolands’ former Winemaker, Taylor Oswald, who helped found and grow the winery from its inception in 2018.

“I was drawn to Echolands because of their innovative style and direction, the monumental influence of Doug Frost’s leadership and expertise, and the limitless potential of winegrowing within the Walla Walla Valley,” Rudin said. “There’s been a flourishing spirit of experimentation in the Walla Walla Valley: pushing the boundaries of elevations and varieties, showing inventiveness with wine styles, and exploring all the emerging subregions within this AVA. Echolands brings a fresh, holistic approach to their winemaking, and has been fearlessly rewriting the rules to create energetic and exciting wines.”

“Taylor [Oswald] has placed us on a great pathway, and we’re eternally grateful for everything he has done for us, especially for his wines,” said Doug Frost, MS MW, Co-Owner & Co us onward as we complete the new winery with its remarkable tasting room and a pretty damned ideal production area, all while building on the legacy of nuanced and, we’d like to think, elegant, long-lived wines."

Rudin brings more than 17 years of winemaking experience to his new role as Echolands’ Winemaker and General Manager. As a lifelong Washington native, Rudin’s career has grown alongside the boom of the state’s wine industry: He grew up in the eastern farm region of Wenatchee, graduated from Western Washington University and moved to Walla Walla in 2006, where he studied at the Institute of Enology & Viticulture while pursuing the Court of Masters’ Certified Sommelier credential. Following his certification, Rudin worked as a production manager for Alder Ridge Vineyard and Zefina Winery and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.

Upcoming developments under Rudin’s new leadership include several new releases and the forthcoming opening of Echolands’ 27,000-square-foot winemaking and production facility in Mill Creek, which will feature a hospitality center and separate storage facility. Mill Creek will continue the sustainability initiatives for which Taggart was classed with the Sustainable WA designation, with Rudin’s keen focus on viticulture aiding biodiversity efforts in the vineyards. As Mill Creek’s new plantings come of age, Rudin and the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

Modern Winemaker Q&A: Why Canned Seltzer Doesn’t Worry Echolands’ Rudin

Miles Smith

This is part of a continuing series of Q&As with members of the global wine community. Vintner Magazine will share business and personal insights from winery owners, vintners, marketing managers, sales directors, QCQA staff and others to help you get to know each other better in the industry and learn more to better develop your own brand.

Brian Rudin is the new Winemaker and General Manager for Echolands Winery’s two estates in the Walla Walla Valley AVA, with the winery officially announcing the move earlier this month.

Rudin is charged with overseeing winemaking operations, viticulture, team management and hospitality for Echolands. Rudin’s role succeeds that of Echolands’ former Winemaker, Taylor Oswald, who helped found and grow the winery from its inception in 2018.

As a lifelong Washington native, Rudin’s career has grown alongside the boom of the state’s wine industry: He grew up in the eastern farm region of Wenatchee, graduated from Western Washington University and moved to Walla Walla in 2006, where he studied at the Institute of Enology & Viticulture, while pursuing the Court of Masters’ Certified Sommelier credential. Following his certification, Rudin worked as a production manager for Alder Ridge Vineyard and Zefina Winery and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.

Upcoming developments under Rudin’s new leadership include several new releases and the forthcoming opening of Echolands’ 27,000-square-foot winemaking and production facility in Mill Creek, which will feature a hospitality center and separate storage facility.

Modern Winemaker had the opportunity to catch up with Rudin, who shared insight on his new role and shared his thoughts on his winemaking philosophy, what’s ahead for Echolands and why he believes the wine industry needs to set its sights on the younger generation.

Modern Winemaker: Why did you enter the wine industry and what makes you love being a part of it and stay in it?

Rudin: Having grown up in an Eastern Washington farming community before winegrowing had really taken root, I know what it looks like before and after the cultural bloom that accompanies winemaking and wine tourism. I got exposure to fine wine by working as a restaurant server in fine dining, and quickly jumped ship to move out to Walla Walla to get my foot in the door for winemaking. What I love about working in wine in Washington State, more than anything, is the collective spirit of support. As Gary Figgins, a winemaking pioneer, has famously said: “You pull the folks behind you and push the folks ahead you.” We help each other and push each other here in a way that drives everybody forward.

MW: What do you feel have been new challenges in your position that have helped push you and make you better?

Rudin: Echolands is pushing the boundaries of grape-growing and winemaking, literally as well as metaphorically, as we are planting and farming grapes at some of the highest reaches of the Walla Walla Valley. Our goal is to make wines of place from the many terroirs here, that shine at lower alcohol levels and brighter acid profiles, and that can age with grace and class. So the challenge is to farm in a way that keeps brix and resulting alcohols low, but allows for slow and even ripening of textures of flavors; and elevation is the key. Our new ground in the emerging Mill Creek District of the Walla Walla Valley goes up to 1,750 feet above level. We’re building our winery out at this magnificent site and starting to plant. It’ll take five years for all of this to bear fruit, but we’re playing a long game out here.

MW: What strategic growth opportunity do you feel is still “out there” for Echolands, or the wine market in general, and how do you plan to work on capitalizing on it this year?

Rudin: If we’re talking plainly, we need to make wine relevant to younger generations. I think a lot of people in their 20s and 30s can think of wine as out of reach for them, but it shouldn’t be like that. We’ve screwed up if people think of certain wine styles as boring as their grandfather’s Buick. I don’t worry about trends like canned cocktails or hard seltzers, because at the end of day, the fruit of the vine is so naturally delicious and pure that we can have confidence in wine, but: we need to stay inventive, creative, and push ourselves to make wine fun and accessible. That means we should fearlessly break rules and think freshly about what kinds of wines we make. This is the New World; we aren’t beholden to rules on what we can grow, blend, or produce. Let’s have some fun with that.

MW: Who is your mentor in the industry and what have you learned from them?

Rudin: I mentioned the spirit of helpfulness in the Washington wine industry. So many people have helped me grow that I don’t think I could credit a single person. Over the years, Chris Banek, Dick Boushey, and Marshall Edwards have helped me understand grape-growing in the Pacific Northwest. Jean-Francois Pellet and Tom and Anne-Marie Hedges are inspirational business leaders who see the whole picture. Kevin Pogue has helped me and so many others understand our soils through his teachings or our geologic history. David Forsyth, Steven Sealock, Renee Ary, and Neil Bernardi are all winemakers who have helped shape my worldview in the cellar. And of course, there is no better communicator and ambassador who can share and translate the joys of wine than Doug Frost, MS/MW.

MW: How would you describe your own winemaking philosophy and how has it evolved over the years?

Rudin:I hold myself to one simple guiding light that makes all other stylistic and philosophical goals work in the glass: “Is it delicious?” No matter how cute you get with extraction, pick timing, alcohol balance, oak, etc…it only matters if the resulting wine is naturally yummy as hell and invites the second and third sip, until the bottle is gone. The secondary goals are important too: We must make wines that tell their stories of place, that are farmed responsibly, that present complexity of aromatics, that provide movement in their textures, but… none of that matters if the resulting wine is not delicious, in a way that does not require explanation.

July 12, 2023

Circulation: 22,438

Echolands Winery Appoints Dynamic New Winemaker Brian Rudin

WALLA WALLA, WASH. (PRWEB) JULY 12, 2023

Rudin to oversee winegrowing, hospitality and management operations for Walla Walla winery’s diverse estates and vineyard partners

Echolands Winery has announced that Brian Rudin will be the new Winemaker and General Manager for its two estates in the Walla Walla Valley AVA. Co-owned by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Echolands is the owner of Taggart Vineyard in the famed “North Slope,” part of SeVein Vineyards; and the forthcoming Mill Creek winemaking facility, a 341-acre site located in the high-elevation foothills of the Blue Mountains. Rudin, whose winemaking acumen builds on his past leadership roles with Duckhorn Wine Company and their Red Mountain label, Canvasback, will oversee winemaking operations, viticulture, team management and hospitality for Echolands. Rudin’s role succeeds that of Echolands’ former Winemaker, Taylor Oswald, who helped found and grow the winery from its inception in 2018.

“I was drawn to Echolands because of their innovative style and direction, the monumental influence of Doug Frost’s leadership and expertise, and the limitless potential of winegrowing within the Walla Walla Valley,” Rudin said. “There’s been a flourishing spirit of experimentation in the Walla Walla Valley: pushing the boundaries of elevations and varieties, showing inventiveness with wine styles, and exploring all the emerging subregions within this AVA. Echolands brings a fresh, holistic approach to their winemaking, and has been fearlessly rewriting the rules to create energetic and exciting wines.”

“Taylor [Oswald] has placed us on a great pathway, and we’re eternally grateful for everything he has done for us, especially for his wines,” said Doug Frost, MS MW, Co-Owner & Co us onward as we complete the new winery with its remarkable tasting room and a pretty damned ideal production area, all while building on the legacy of nuanced and, we’d like to think, elegant, long-lived wines."

Rudin brings more than 17 years of winemaking experience to his new role as Echolands’ Winemaker and General Manager. As a lifelong Washington native, Rudin’s career has grown alongside the boom of the state’s wine industry: He grew up in the eastern farm region of Wenatchee, graduated from Western Washington University and moved to Walla Walla in 2006, where he studied at the Institute of Enology & Viticulture while pursuing the Court of Masters’ Certified Sommelier credential. Following his certification, Rudin worked as a production manager for Alder Ridge Vineyard and Zefina Winery and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.

Upcoming developments under Rudin’s new leadership include several new releases and the forthcoming opening of Echolands’ 27,000-square-foot winemaking and production facility in Mill Creek, which will feature a hospitality center and separate storage facility. Mill Creek will continue the sustainability initiatives for which Taggart was classed with the Sustainable WA designation, with Rudin’s keen focus on viticulture aiding biodiversity efforts in the vineyards. As Mill Creek’s new plantings come of age, Rudin and the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

July 12, 2023

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11,068 Digital

ECHOLANDS WINERY APPOINTS DYNAMIC NEW WINEMAKER BRIAN RUDIN

RUDIN TO OVERSEE WINEGROWING, HOSPITALITY AND MANAGEMENT OPERATIONS FOR WALLA WALLA WINERY’S DIVERSE ESTATES AND VINEYARD PARTNERS

July 12, 2023 (Walla Walla, WA) Echolands Winery has announced that Brian Rudin will be the new Winemaker and General Manager for its two estates in the Walla Walla Valley AVA. Co-owned by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Echolands is the owner of Taggart Vineyard in the famed “North Slope,” part of SeVein Vineyards; and the forthcoming Mill Creek winemaking facility, a 341-acre site located in the high-elevation foothills of the Blue Mountains. Rudin, whose winemaking acumen builds on his past leadership roles with Duckhorn Wine Company and their Red Mountain label, Canvasback, will oversee winemaking operations, viticulture, team management and hospitality for Echolands. Rudin’s role succeeds that of Echolands’ former Winemaker, Taylor Oswald, who helped found and grow the winery from its inception in 2018.

“I was drawn to Echolands because of their innovative style and direction, the monumental influence of Doug Frost’s leadership and expertise, and the limitless potential of winegrowing within the Walla Walla Valley,” Rudin said. “There’s been a flourishing spirit of experimentation in the Walla Walla Valley: pushing the boundaries of elevations and varieties, showing inventiveness with wine styles, and exploring all the emerging subregions within this AVA. Echolands brings a fresh, holistic approach to their winemaking, and has been fearlessly rewriting the rules to create energetic and exciting wines.”

“Taylor [Oswald] has placed us on a great pathway, and we’re eternally grateful for everything he has done for us, especially for his wines,” said Doug Frost, MS MW, Co-Owner & Co-Founder of Echolands. “Brian is the perfect guy to lead us onward as we complete the new winery with its remarkable tasting room and a pretty damned ideal production area, all while building on the legacy of nuanced and, we’d like to think, elegant, long-lived wines.”

Rudin brings more than 17 years of winemaking experience to his new role as Echolands’ Winemaker and General Manager. As a lifelong Washington native, Rudin’s career has grown alongside the boom of the state’s wine industry: He grew up in the eastern farm region of Wenatchee, graduated from Western Washington University and moved to Walla Walla in 2006, where he studied at the Institute of Enology & Viticulture, while pursuing the Court of Masters’ Certified Sommelier credenti al. Following his certification, Rudin worked as a production manager for Alder Ridge Vineyard and Zefina Winery and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.

Upcoming developments under Rudin’s new leadership include several new releases and the forthcoming opening of Echolands’ 27,000-square-foot winemaking and production facility in Mill Creek, which will feature a hospitality center and separate storage facility. Mill Creek will continue the sustainability initiatives for which Taggart was classed with the Sustainable WA designation, with Rudin’s keen focus on viticulture aiding biodiversity efforts in the vineyards. As Mill Creek’s new plantings come of age, Rudin and the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

"Walla

Walla winemaker Brian Rudin has taken on a new position as Winemaker and General Manager for Echolands Winery."

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Brian Rudin: New Winemaker and General Manager at Echolands Winery.

WALLA WALLA, WASH. (PRWEB) JULY 12, 2023

Echolands Winery has announced that Brian Rudin has been hired as the new Winemaker and General Manager for its two estates in the Walla Walla Valley AVA. Co-owned by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Echolands owns Taggart Vineyard in the famed “North Slope” of SeVein Vineyards, as well as a 27,000 square-foot production facility located on a 341-acre site in the Mill Creek area of the Walla Walla Valley set to open this fall.

Rudin, whose winemaking acumen builds on his past leadership roles with Duckhorn Wine Company and their Red Mountain label, Canvasback, will oversee winemaking operations, viticulture, team management and hospitality for Echolands. Rudin’s role succeeds that of Echolands’ former Winemaker, Taylor Oswald, who helped found and grow the winery from its inception in 2018.

“I was drawn to Echolands because of their innovative style and direction, the monumental influence of Doug Frost’s leadership and expertise, and the limitless potential of winegrowing within the Walla Walla Valley,” Rudin said. “There’s been a flourishing spirit of experimentation in the Walla Walla Valley pushing the boundaries of elevations and varieties, showing inventiveness with wine styles, and exploring all the emerging subregions within this AVA. Echolands brings a fresh, holistic approach to their winemaking, and has been fearlessly rewriting the rules to create energetic and exciting wines.”

“Taylor [Oswald] has placed us on a great pathway, and we’re eternally grateful for everything he has done for us,” said Frost. “Brian is the perfect guy to lead us onward as we complete the new winery with its remarkable tasting room and a pretty damned ideal production area, all while building on the legacy of nuanced and, we’d like to think, elegant, long-lived wines.”

Rudin brings more than 17 years of winemaking experience to his new role as Echolands’ Winemaker and General Manager. As a lifelong Washington native, Rudin’s career has grown alongside the boom of the state’s wine industry. He grew up in the eastern farm region of Wenatchee, graduated from Western Washington University and moved to Walla Walla in 2006, where he graduated from Walla Walla Community College’s School of Enology & Viticulture while pursuing the Court of Masters’ Certified Sommelier credential.

Following his certification, Rudin worked as a production manager for Alder Ridge Vineyard and Zefina Winery and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.

Upcoming developments under Rudin’s new leadership include several new releases and the opening of Echolands’ 27,000square-foot winemaking and production facility in Mill Creek, which will feature a hospitality center and separate storage facility. Mill Creek will continue the sustainability initiatives for which Taggart Vineyard was honored with the Sustainable WA designation, with Rudin’s keen focus on viticulture aiding biodiversity efforts in the vineyards. As Mill Creek’s new plantings come of age, Rudin and the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

Echolands Winery Appoints Dynamic New Winemaker Brian Rudin WALLA WALLA, WASH. (PRWEB) JULY 12, 2023

Rudin to oversee winegrowing, hospitality and management operations for Walla Walla winery’s diverse estates and vineyard partners

Echolands Winery has announced that Brian Rudin will be the new Winemaker and General Manager for its two estates in the Walla Walla Valley AVA. Co-owned by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Echolands is the owner of Taggart Vineyard in the famed “North Slope,” part of SeVein Vineyards; and the forthcoming Mill Creek winemaking facility, a 341-acre site located in the high-elevation foothills of the Blue Mountains. Rudin, whose winemaking acumen builds on his past leadership roles with Duckhorn Wine Company and their Red Mountain label, Canvasback, will oversee winemaking operations, viticulture, team management and hospitality for Echolands. Rudin’s role succeeds that of Echolands’ former Winemaker, Taylor Oswald, who helped found and grow the winery from its inception in 2018.

“I was drawn to Echolands because of their innovative style and direction, the monumental influence of Doug Frost’s leadership and expertise, and the limitless potential of winegrowing within the Walla Walla Valley,” Rudin said. “There’s been a flourishing spirit of experimentation in the Walla Walla Valley: pushing the boundaries of elevations and varieties, showing inventiveness with wine styles, and exploring all the emerging subregions within this AVA. Echolands brings a fresh, holistic approach to their winemaking, and has been fearlessly rewriting the rules to create energetic and exciting wines.”

“Taylor [Oswald] has placed us on a great pathway, and we’re eternally grateful for everything he has done for us, especially for his wines,” said Doug Frost, MS MW, Co-Owner & Co-Founder of Echolands. “Brian is the perfect guy to lead us onward as we complete the new winery with its remarkable tasting room and a pretty damned ideal production area, all while building on the legacy of nuanced and, we’d like to think, elegant, long-lived wines."

Rudin brings more than 17 years of winemaking experience to his new role as Echolands’ Winemaker and General Manager. As a lifelong Washington native, Rudin’s career has grown alongside the boom of the state’s wine industry: He grew up in the eastern farm region of Wenatchee, graduated from Western Washington University and moved to Walla Walla in 2006, where he studied at the Institute of Enology & Viticulture while pursuing the Court of Masters’ Certified Sommelier credential. Following his certification, Rudin worked as a production manager for Alder Ridge Vineyard and Zefina Winery and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.

Upcoming developments under Rudin’s new leadership include several new releases and the forthcoming opening of Echolands’ 27,000-square-foot winemaking and production facility in Mill Creek, which will feature a hospitality center and separate storage facility. Mill Creek will continue the sustainability initiatives for which Taggart was classed with the Sustainable WA designation, with Rudin’s keen focus on viticulture aiding biodiversity efforts in the vineyards. As Mill Creek’s new plantings come of age, Rudin and the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

WALLA WALLA, WASH. (PRWEB) JULY 12, 2023

Brian Rudin is the new Winemaker and General Manager at Echolands, in the Walla Walla Valley. Rudin has made wine at Cadaretta, Buried Cane Vineyards and, most recently, worked for nine years with Duckhorn Wine Company, where he helped launch their Red Mountain label, Canvasback.

July 6, 2023

Joseph Czarny named winemaker at Canvasback and Greenwing, Brian Rudin to Echolands

Sean P. Sullivan

Joseph Czarny has been named winemaker at Canvasback and Greenwing, two Washington brands of Napa Valley’s Duckhorn Vineyards. Czarny, who previously worked as assistant winemaker at Canvasback, takes over from Brian Rudin, who becomes winemaker at Walla Walla Valley’s Echolands.

“Working alongside founding winemaker Brian Rudin, Joe has played a key role in the evolution of both Canvasback and Greenwing,” says Duckhorn CEO Alex Ryan. “While Joseph has made wine all over the world, Washington is where he fell in love with wine and winemaking, which makes him the ideal choice to lead Canvasback into the future.”

Czarny grew up in Arizona and moved to Washington in 2013 to attend the enology and viticulture program at Walla Walla Community College. (Full disclosure: I am an adjunct instructor at the College.) He subsequently worked harvests in the northern and southern hemispheres, including Forgeron Cellars (Walla Walla Valley), Domaine Serene (Willamette Valley), Vidal Estate (New Zealand), Lambert Estate (Australia), and Rooster Hill (Finger Lakes).

In 2018, Czarny returned to Walla Walla Valley and worked at Canvasback as a harvest intern. He was subsequently promoted to production assistant then enologist, assistant winemaker, and now winemaker. Czarny was Rudin’s handpicked successor. Rudin meanwhile, after serving as Canvasback’s founding winemaker since 2014, moves to Echolands. Echolands was founded in 2018 by MS/MW Doug Frost and businessman Brad Bergman.

“For me, half of the allure was to work with Doug Frost,” Rudin says. “Doug is a master of talking up [to people] about wine rather than talking at or talking down.”

Echolands has a 25-acre estate vineyard named Taggart planted in the SeVein project. The vineyard is currently fifth leaf. Echolands also owns 350 acres in the Upper Mill Creek area of Walla Walla Valley. The winery is currently building a production facility and tasting room there that is slated to open next spring. Planting will begin at the Upper Mill Creek site in 2024.

Born in Costa Rica, Rudin grew up in Wenatchee, Washington and graduated from Western Washington University. After briefly living in Costa Rica, he returned to the U.S. with the intention of going to law school. Fate had a different plan, however, as Rudin was turned on to wine while working at The Edgewater restaurant in Seattle.

“It was like electrifying,” Rudin says of his introduction to the subject.

Rudin travelled to Walla Walla in 2005 and was taken by the town’s blossoming wine scene. In 2006, he moved to the valley to start at Walla Walla Community College’s nascent viticulture and enology program. (The program was founded in 2000.)

“I totally forgot about law school. I totally forgot about everything, and I moved to Walla Walla to get my foot in the door,” Rudin says.

In Walla Walla, Rudin both earned a degree from the college and became a certified sommelier. He not only found his calling in the valley, he also met his wife, winemaker Ashley Trout (Brook & Bull, Vital).

“It was the best move I’ve ever made in my life,” Rudin says

While in Walla Walla, Rudin interned at L’Ecole No. 41. After graduating, he worked as production manager for Alder Ridge Vineyard and Zefina Winery in the Horse Heaven Hills. In 2008, he joined Middleton Family Wines as assistant winemaker for the winery’s Cadaretta and Buried Cane brands. He was subsequently promoted to winemaker.

Now Rudin will play a primary role in the construction of a new winery, planting of a vineyard, and establishing the Echolands brand. Rudin leaves Canvasback, meanwhile, having built production from 2,000 cases when he started to over 50,000 cases across the Canvasback and Greenwing portfolios today.

“It was an amazing time in my life,” Rudin says. “I got to work with some of the best and smartest people in the wine business.”

Rudin started at Echolands July 1st. He takes over from winemaker Taylor Oswald.

Echolands Winery Appoints Dynamic New Winemaker Brian Rudin WALLA WALLA, WASH. (PRWEB) JULY 12, 2023

Rudin to oversee winegrowing, hospitality and management operations for Walla Walla winery’s diverse estates and vineyard partners

Echolands Winery has announced that Brian Rudin will be the new Winemaker and General Manager for its two estates in the Walla Walla Valley AVA. Co-owned by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Echolands is the owner of Taggart Vineyard in the famed “North Slope,” part of SeVein Vineyards; and the forthcoming Mill Creek winemaking facility, a 341-acre site located in the high-elevation foothills of the Blue Mountains. Rudin, whose winemaking acumen builds on his past leadership roles with Duckhorn Wine Company and their Red Mountain label, Canvasback, will oversee winemaking operat viticulture, team management and hospitality for Echolands. Rudin’s role succeeds that of Echolands’ former Winemaker, Taylor Oswald, who helped found and grow the winery from its inception in 2018.

“I was drawn to Echolands because of their innovative style and direction, the monumental influence of Doug Frost’s leadership and expertise, and the limitless potential of winegrowing within the Walla Walla Valley,” Rudin said. “There’s been a flourishing spirit of experimentation in the Walla Walla Valley: pushing the boundaries of elevations and varieties, showing inventiveness with wine styles, and exploring all the emerging subregions within this AVA. Echolands brings a fresh, holistic approach to their winemaking, and has been fearlessly rewriting the rules to create energetic and exciting wines.”

“Taylor [Oswald] has placed us on a great pathway, and we’re eternally grateful for everything he has done for us, especially for his wines,” said Doug Frost, MS MW, Co-Owner & Co-Founder of Echolands. “Brian is the perfect guy to lead us onward as we complete the new winery with its remarkable tasting room and a pretty damned ideal production area, all while building on the legacy of nuanced and, we’d like to think, elegant, long-lived wines."

Rudin brings more than 17 years of winemaking experience to his new role as Echolands’ Winemaker and General Manager. As a lifelong Washington native, Rudin’s career has grown alongside the boom of the state’s wine industry: He grew up in the eastern farm region of Wenatchee, graduated from Western Washington University and moved to Walla Walla in 2006, where he studied at the Institute of Enology & Viticulture while pursuing the Court of Masters’ Certified Sommelier credential. Following his certification, Rudin worked as a production manager for Alder Ridge Vineyard and Zefina Winery and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.

Upcoming developments under Rudin’s new leadership include several new releases and the forthcoming opening of Echolands’ 27,000-square-foot winemaking and production facility in Mill Creek, which will feature a hospitality center and separate storage facility. Mill Creek will continue the sustainability initiatives for which Taggart was classed with the Sustainable WA designation, with Rudin’s keen focus on viticulture aiding biodiversity efforts in the vineyards. As Mill Creek’s new plantings come of age, Rudin and the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

Brian Rudin Appointed Echolands’ New Winemaker WALLA WALLA (PRWEB) JULY 12, 2023

Echolands Winery has announced that Brian Rudin will be the new Winemaker and General Manager for its two estates in the Walla Walla Valley AVA.

Co-owned by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Echolands is the owner of Taggart Vineyard in the famed “North Slope,” part of SeVein Vineyards; and the forthcoming Mill Creek winemaking facility, a 341-acre site located in the high-elevation foothills of the Blue Mountains. Rudin, whose winemaking acumen builds on his past leadership roles with Duckhorn Wine Company and their Red Mountain label, Canvasback, will oversee winemaking operations, viticulture, team management and hospitality for Echolands. Rudin’s role succeeds that of Echolands’ former Winemaker, Taylor Oswald, who helped found and grow the winery from its inception in 2018.

“I was drawn to Echolands because of their innovative style and direction, the monumental influence of Doug Frost’s leadership and expertise, and the limitless potential of winegrowing within the Walla Walla Valley,” Rudin said. “There’s been a flourishing spirit of experimentation in the Walla Walla Valley: pushing the boundaries of elevations and varieties, showing inventiveness with wine styles, and exploring all the emerging subregions within this AVA.

Echolands brings a fresh, holistic approach to their winemaking, and has been fearlessly rewriting the rules to create energetic and exciting wines.

Rudin brings more than 17 years of winemaking experience to his new role as Echolands’ Winemaker and General Manager. As a lifelong Washington native, Rudin’s career has grown alongside the boom of the state’s wine industry: He grew up in the eastern farm region of Wenatchee, graduated from Western Washington University and moved to Walla Walla in 2006, where he studied at the Institute of Enology & Viticulture, while pursuing the Court of Masters’ Certified Sommelier credenti al. Following his certification, Rudin worked as a production manager for Alder Ridge Vineyard and Zefina Winery and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.

Upcoming developments under Rudin’s new leadership include several new releases and the forthcoming opening of Echolands’ 27,000-square-foot winemaking and production facility in Mill Creek, which will feature a hospitality center and separate storage facility. Mill Creek will continue the sustainability initiatives for which Taggart was classed with the Sustainable WA designation, with Rudin’s keen focus on viticulture aiding biodiversity efforts in the vineyards. As Mill Creek’s new plantings come of age, Rudin and the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

July 12, 2023

Circulation: 16,412,919

Echolands Winery Appoints Dynamic New Winemaker Brian Rudin

WALLA WALLA, WASH. (PRWEB) JULY 12, 2023

Rudin to oversee winegrowing, hospitality and management operations for Walla Walla winery’s diverse estates and vineyard partners

Echolands Winery has announced that Brian Rudin will be the new Winemaker and General Manager for its two estates in the Walla Walla Valley AVA. Co-owned by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Echolands is the owner of Taggart Vineyard in the famed “North Slope,” part of SeVein Vineyards; and the forthcoming Mill Creek winemaking facility, a 341-acre site located in the high-elevation foothills of the Blue Mountains. Rudin, whose winemaking acumen builds on his past leadership roles with Duckhorn Wine Company and their Red Mountain label, Canvasback, will oversee winemaking operations, viticulture, team management and hospitality for Echolands. Rudin’s role succeeds that of Echolands’ former Winemaker, Taylor Oswald, who helped found and grow the winery from its inception in 2018.

“I was drawn to Echolands because of their innovative style and direction, the monumental influence of Doug Frost’s leadership and expertise, and the limitless potential of winegrowing within the Walla Walla Valley,” Rudin said. “There’s been a flourishing spirit of experimentation in the Walla Walla Valley: pushing the boundaries of elevations and varieties, showing inventiveness with wine styles, and exploring all the emerging subregions within this AVA. Echolands brings a fresh, holistic approach to their winemaking, and has been fearlessly rewriting the rules to create energetic and exciting wines.”

“Taylor [Oswald] has placed us on a great pathway, and we’re eternally grateful for everything he has done for us, especially for his wines,” said Doug Frost, MS MW, Co-Owner & Co-Founder of Echolands. “Brian is the perfect guy to lead us onward as we complete the new winery with its remarkable tasting room and a pretty damned ideal production area, all while building on the legacy of nuanced and, we’d like to think, elegant, long-lived wines."

Rudin brings more than 17 years of winemaking experience to his new role as Echolands’ Winemaker and General Manager. As a lifelong Washington native, Rudin’s career has grown alongside the boom of the state’s wine industry: He grew up in the eastern farm region of Wenatchee, graduated from Western Washington University and moved to Walla Walla in 2006, where he studied at the Institute of Enology & Viticulture while pursuing the Court of Masters’ Certified Sommelier credential. Following his certification, Rudin worked as a production manager for Alder Ridge Vineyard and Zefina Winery and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.

Upcoming developments under Rudin’s new leadership include several new releases and the forthcoming opening of Echolands’ 27,000-square-foot winemaking and production facility in Mill Creek, which will feature a hospitality center and separate storage facility. Mill Creek will continue the sustainability initiatives for which Taggart was classed with the Sustainable WA designation, with Rudin’s keen focus on viticulture aiding biodiversity efforts in the vineyards. As Mill Creek’s new plantings come of age, Rudin and the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

July 12, 2023

Circulation: 22,438

Echolands Winery Appoints Dynamic New Winemaker Brian Rudin

WALLA WALLA, WASH. (PRWEB) JULY 12, 2023

Rudin to oversee winegrowing, hospitality and management operations for Walla Walla winery’s diverse estates and vineyard partners

Echolands Winery has announced that Brian Rudin will be the new Winemaker and General Manager for its two estates in the Walla Walla Valley AVA. Co-owned by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Echolands is the owner of Taggart Vineyard in the famed “North Slope,” part of SeVein Vineyards; and the forthcoming Mill Creek winemaking facility, a 341-acre site located in the high-elevation foothills of the Blue Mountains. Rudin, whose winemaking acumen builds on his past leadership roles with Duckhorn Wine Company and their Red Mountain label, Canvasback, will oversee winemaking operations, viticulture, team management and hospitality for Echolands. Rudin’s role succeeds that of Echolands’ former Winemaker, Taylor Oswald, who helped found and grow the winery from its inception in 2018.

“I was drawn to Echolands because of their innovative style and direction, the monumental influence of Doug Frost’s leadership and expertise, and the limitless potential of winegrowing within the Walla Walla Valley,” Rudin said. “There’s been a flourishing spirit of experimentation in the Walla Walla Valley: pushing the boundaries of elevations and varieties, showing inventiveness with wine styles, and exploring all the emerging subregions within this AVA. Echolands brings a fresh, holistic approach to their winemaking, and has been fearlessly rewriting the rules to create energetic and exciting wines.”

“Taylor [Oswald] has placed us on a great pathway, and we’re eternally grateful for everything he has done for us, especially for his wines,” said Doug Frost, MS MW, Co-Owner & Co us onward as we complete the new winery with its remarkable tasting room and a pretty damned ideal production area, all while building on the legacy of nuanced and, we’d like to think, elegant, long-lived wines."

Rudin brings more than 17 years of winemaking experience to his new role as Echolands’ Winemaker and General Manager. As a lifelong Washington native, Rudin’s career has grown alongside the boom of the state’s wine industry: He grew up in the eastern farm region of Wenatchee, graduated from Western Washington University and moved to Walla Walla in 2006, where he studied at the Institute of Enology & Viticulture while pursuing the Court of Masters’ Certified Sommelier credential. Following his certification, Rudin worked as a production manager for Alder Ridge Vineyard and Zefina Winery and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.

Upcoming developments under Rudin’s new leadership include several new releases and the forthcoming opening of Echolands’ 27,000-square-foot winemaking and production facility in Mill Creek, which will feature a hospitality center and separate storage facility. Mill Creek will continue the sustainability initiatives for which Taggart was classed with the Sustainable WA designation, with Rudin’s keen focus on viticulture aiding biodiversity efforts in the vineyards. As Mill Creek’s new plantings come of age, Rudin and the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

Echolands Winery Appoints Dynamic New Winemaker Brian Rudin

Duckhorn Promotes Winemaker Joe Czarny At Canvasback After Rudin Leaves For Echolands

Eric Degerman

WALLA WALLA, Wash. — The two Duckhorn Portfolio brands in Washington state will continue to be led by a graduate of Walla Walla Community College’s vaunted winemaking program with Joseph Czarny replacing Brian Rudin as winemaker for the Canvasback and Greenwing labels.

However, Rudin won’t be leaving Walla Walla. He used social media on July 2 to announce that he has joined Echolands Winery, the young project launched by the affable Doug Frost, one of three in the world to earn both Master of Wine and Master Sommelier accreditation.

Czarny took over July 3, and Duckhorn describes him as Rudin’s “handpicked successor.”

“In many ways, Brian represented all of the things I love about making wine in Washington,” Czarny noted in a statement issued by Duckhorn. “His passion was infectious, he loved to teach and share information, and he embraced a collaborative approach as we explored the diversity of Washington wine together.”

This fall, Frost and Echolands co-owner Brad Bergman plan to crush the first grapes at the 27,000square-foot production facility they are building on the 341 acre site they own along Mill Creek Road in the Blue Mountain foothills. Their neighborhood includes Abeja, Aluvé, Figgins and the pending Jackson Family Wines project for Walla Walla.

“After nine wonderful years at Canvasback Wines, I am departing to pursue some new dreams,” Rudin announced. “Making wine with Duckhorn Wine Company has been a rare gift

Kansas City-based businessmen Frost and Bergman launched Echolands in 2018 with Taylor Oswald as their winemaker and acclaimed viticulturist Sadie Drury as vineyard manager. She oversees the Echolands 50 — in the SeVein project near Milton-Freewater, Ore., as well as Seven Hills Vineyard. The Echolands 2022 Albus is a vineyarddesignated Sauvignon Blanc/Sémillon blend off young Taggart.

Under their Walla Squared LLC, Bergman and Frost also have plans to plant at least 25 acres on the Mill Creek property, which reaches 1,800 feet in elevation.

Among Echoland’s early releases was a 2019 Grenache, and critical acclaim for that wine by Oswald included a spot on The Seattle Times Top 20 Northwest list for 2021. Oswald graduated from Whitman College prior to receiving a master’s in wine microbiology from Washington State University. Last year, Echolands opened a tasting room in downtown Walla Walla, and the new vinification facility will be scaled for production of 10,000 cases.

July 12, 2023

Circulation: 16,412,919

Echolands Winery Appoints Dynamic New Winemaker Brian Rudin

WALLA WALLA, WASH. (PRWEB) JULY 12, 2023

Rudin to oversee winegrowing, hospitality and management operations for Walla Walla winery’s diverse estates and vineyard partners

Echolands Winery has announced that Brian Rudin will be the new Winemaker and General Manager for its two estates in the Walla Walla Valley AVA. Co-owned by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Echolands is the owner of Taggart Vineyard in the famed “North Slope,” part of SeVein Vineyards; and the forthcoming Mill Creek winemaking facility, a 341-acre site located in the high-elevation foothills of the Blue Mountains. Rudin, whose winemaking acumen builds on his past leadership roles with Duckhorn Wine Company and their Red Mountain label, Canvasback, will oversee winemaking operations, viticulture, team management and hospitality for Echolands. Rudin’s role succeeds that of Echolands’ former Winemaker, Taylor Oswald, who helped found and grow the winery from its inception in 2018.

“I was drawn to Echolands because of their innovative style and direction, the monumental influence of Doug Frost’s leadership and expertise, and the limitless potential of winegrowing within the Walla Walla Valley,” Rudin said. “There’s been a flourishing spirit of experimentation in the Walla Walla Valley: pushing the boundaries of elevations and varieties, showing inventiveness with wine styles, and exploring all the emerging subregions within this AVA. Echolands brings a fresh, holistic approach to their winemaking, and has been fearlessly rewriting the rules to create energetic and exciting wines.”

“Taylor [Oswald] has placed us on a great pathway, and we’re eternally grateful for everything he has done for us, especially for his wines,” said Doug Frost, MS MW, Co-Owner & Co-Founder of Echolands. “Brian is the perfect guy to lead us onward as we complete the new winery with its remarkable tasting room and a pretty damned ideal production area, all while building on the legacy of nuanced and, we’d like to think, elegant, long-lived wines."

Rudin brings more than 17 years of winemaking experience to his new role as Echolands’ Winemaker and General Manager. As a lifelong Washington native, Rudin’s career has grown alongside the boom of the state’s wine industry: He grew up in the eastern farm region of Wenatchee, graduated from Western Washington University and moved to Walla Walla in 2006, where he studied at the Institute of Enology & Viticulture while pursuing the Court of Masters’ Certified Sommelier credential. Following his certification, Rudin worked as a production manager for Alder Ridge Vineyard and Zefina Winery and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.

Upcoming developments under Rudin’s new leadership include several new releases and the forthcoming opening of Echolands’ 27,000-square-foot winemaking and production facility in Mill Creek, which will feature a hospitality center and separate storage facility. Mill Creek will continue the sustainability initiatives for which Taggart was classed with the Sustainable WA designation, with Rudin’s keen focus on viticulture aiding biodiversity efforts in the vineyards. As Mill Creek’s new plantings come of age, Rudin and the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

Echolands to Open New Mill Creek Winemaking Facility by Fall 2023

May & June 2023

Echolands to Open New Mill Creek Winemaking Facility by Fall 2023

WALLA WALLA, WASH. (PRWEB) MAY 23, 2023

Led by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Mill Creek is situated on 341 high-elevation acres with a dedicated production facility, hospitality center and barrel room under development in the foothills of the Blue Mountains.

Echolands Winery of Walla Walla plans to open their new Mill Creek facility in time for fall 2023. The 341-acre site is located in the Mill Creek area of the Walla Walla Valley AVA in the foothills of the Blue Mountains, some of the highest elevations in Washington State. First announced in 2019, Mill Creek Road is the latest venture for co-owners Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, who also own Taggart Vineyard in the SeVein Water Project. Mill Creek Road will house a dedicated winemaking, hospitality and barrel facility, and will assume all production for Echolands wines.

“From the outset, our new home in Mill Creek has impressed us as a special place to realize our vision for Echolands,” shares Doug Frost, CEO and Owner of Echolands Winery. “We’re surrounded by inspiring neighbors like Leonetti’s MillCreek-Uplands Vineyard, Aluvé, Walla Walla Vintners and aMaurice, who have paved the way to make incredible wines at the higher elevations in Walla Walla. Planting in this higher, cooler site will enable us to continue in the style we’ve established, with moderate alcohols and higher acids. Our new plantings, facilities and equipment will fall in line with our commitment to balance development with a living biome.”

“We knew Mill Creek was special from day one,” says Chairman Brad Bergman. “The southeast exposure of the property is perfectly situated with sweeping views of the Blue Mountains and rolling wheat fields. It reminds me of Tuscany meets the Sound of Music. I come from a long line of environmentally conscious nursery owners with a commitment to beautifying the planet and preserving earth’s unique places. Our goal is to draw on the differences in terroir between Mill Creek, the SeVein and local growers to develop a unique range of wines that reflect this spectacular place.”

The development of Mill Creek Road is led by Soderstrom Architects and Mountain States Construction Company. As of fall 2023, production facilities will debut with a 27,000-square-foot winemaking facility and barrel room equipped with closedtop stainless steel fermentation vessels of varying sizes, as well as open-top bins and smaller fermenters with an initial production capacity of 6,000 cases. All fruit will be hand-sorted upon arrival. The principal Mill Creek development area will also feature a spectacular hospitality center centered around a public tasting room, cantilevered over the winery grounds and outfitted with glass walls that offer a breathtaking view of the Blue Mountains. Additional plans include a separate 5,000square-foot storage facility. The opening date of the hospitality center will be announced later this year.

The unique character of the Mill Creek area was a driving factor behind the Echolands site selection. Previously planted to grains and other crops, the Mill Creek property has been owned by the same family since the early 1900s. The site extends over 341 acres from 1,400 to 1,800 feet. The soils are principally silt-loam over basaltic bedrock with depths up to 12 feet. Echolands plans to develop the first 25 acres of vineyard along ideal hillside exposures with select Bordeaux varieties. Echolands also sources grapes from their own 50-acre Taggart Vineyard in the SeVein Water Project, supplemented by purchased grapes from Les Collines Vineyard and other premier growers. As new plantings come of age, the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

The Mill Creek Road facility will adopt proven sustainability initiatives first practiced at the Echolands Taggart Vineyard. No more than half of Taggart’s total acreage was planted to preserve the remainder for biodiversity growth and a living biome, including owl boxes, beehives and native plants. Mill Creek’s natural assets include a high amount of rainfall that allows for dry farming without irrigation, a key element of responsible water management. Taggart was one of the first vineyards to receive the "Sustainable Washington" certification, a designation that Echolands will also strive for at Mill Creek Road.

The property is located at 3281 Mill Creek Road and is owned by Walla Squared LLC. Click here for the Mill Creek Road project fact sheet and click here for imagery. For inquiries, contact Claire Martin (claire@gregoryvine.com).

Business Partners Doug Frost and Brad Bergman Saw An Opportunity to Build

“Something Special.” That Something Turned Out to Be Echolands Winery

Chuck Leininger

Echolands Winery’s Doug Frost may live in Kansas City, Missouri, but he has plenty of connections, both past and present, to the Pacific Northwest.

Frost was born in Portland, Oregon, and spent a few years there before moving about the Midwest, where he eventually settled, married, and raised a family.

Frost notes that his grandfather grew up in Wenatchee, his mom was born in Tacoma, and he had an aunt who spent all of her summers in Walla Walla while her aunt and uncle ran the Marcus Whitman Hotel back in the 1930’s.

But it wasn’t family that drew Frost to the eastern Washington area in the mid to late 1980’s…it was the wine industry.

“In 1985 I started wholesaling wines from Oregon wineries into the Kansas City market, and at the same time had fallen in love with a 1981 Woodward Canyon Cabernet that I had bought in Seattle and was really impressed with. So, I reached out to (Founder/Owner) Rick Small and started bringing his wines into the Kansas City market,” he recalls.

From there, he contacted another Walla Walla winemaking icon, Gary Figgins of Leonetti Cellar, and made a connection with him as well.

“By the late 1980’s I felt like I had a handle on what was going on in Washington and Oregon. I really enjoyed that. I felt l ike, ‘these are my people’” Frost said.

Over the course of the next two decades, Frost expanded his knowledge and experience in the world of wine, earning Master Sommelier and Master of Wine titles. He also became a well-respected wine educator, author, and wine competition founder and director in the Midwest.

More recently – and as if his plate wasn’t full enough already – Frost recalls Kansas City business partner Brad Bergman prodding him to purchase property for a vineyard. A chance call to Pepper Bridge Vineyard’s Norm McKibben set the plan in motion when McKibben suggested that Frost, “come out here and take a look at some of my land and see if something interests you.”

Indeed, it did. The property, located on the southernmost border of the Walla Walla Valley AVA in northeast Oregon, was purchased in January of 2018, and led to the establishment of Taggart Vineyard, which was planted in mid-2019.

The Taggart surname was shared by both Frost’s grandfather and uncle, the latter of whom Frost vividly remembers as being responsible for pouring him his first glass of wine… “a 1968 Louis Martini Special Select Pinot Noir,” he said with a laugh.

ECHOLANDS WINES: GRAPES, SYTLES, AND CHARACTERISTICS

Along with the start-up of 25 acres of wine grapes at Taggart Vineyard, Frost and Bergman also launched Echolands Winery in 2018. The winery tasting room is located in the heart of downtown Walla Walla, just steps from the Marcus Whitman Hotel.

For those considering a visit to the tasting room, guests will be treated to an environment where they can unwind and perhaps learn a few things about the wines being served. And the style of those wines might come across to some as a bit of a surprise.

“In general, when you go into the tasting room, you’re going to find wines that aren’t super-powerful, aren’t super-dark in color, with lots of new oak. It’s just not the style that we’re going for,” Frost said.

“I want wines that are friendly. I’m tired of wines that are high in alcohol, high in extract. And I think the market itself is rethinking those big, powerful wines because younger consumers are looking for something else.

“To wit, we are making a Grenache that’s light in color, light in body, and under 13-percent alcohol; and we’re happy about that. To me, it’s a more interesting wine.”

Frost says he also has a soft spot for Syrah and hopes that people find theirs to be more elegant than poweful. “I believe in Syrah, I love Syrah, and we’re going to continue to make it,” he adds.

Frost also notes that Echolands’ current tasting menu tends to lean towards more Bordeaux-based varietals, primarily reds, and he particularly likes the wines they’re making from Cabernet Franc.

“We make a stand-alone Cab Franc that’s very pretty (the 2019 vintage has sold out and they’ll have the 2020 ready fairly soon). It’s true to type; that’s to say it has a brightness of fruit you’d expect from Walla Walla, and it has an aromatic complexity: not the vegetal side, but the herbal side.”

For white wine enthusiasts, Frost mentions two other Bordeaux varietals, Sauvignon Blanc and Semillon, which are blended together under the winery’s “Albus” label. The grapes for the 2022 Albus were the first harvested from the estate-owned Taggart Vineyard.

The Albus has been particularly well received by visitors to the Walla Walla tasting room. “It’s a beautiful, aromatic white wine,” says Tasting Room Lead, Owen Stemen.

Tasting Room Associate, Eleanor Amer, agrees and also notes that the 2020 Rubrum, a blend of Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot is another current consumer favorite.

“It’s crowd-pleasing and approachable and at the same time complex, and people who have a lot of wine experience really appreciate that,” she said.

“Doug is radically unpretentious and that’s a big inspiration to the tasting room experience,” says Stemen. “He wants this to be a relaxed, educational environment, so we love to do side-by-side tastings.”

“The tasting room is designed intentionally to be comfortable and welcoming with great natural light. It’s also a very convenient spot because it’s right off of Main Street and there’s so much to do just a block away,” adds Amer.

ON THE HORIZON: EXPERIENCE, EXPANSION, AND EVEN HIGHER QUALITY

In 2019, Frost and Bergman announced further expansion with the purchase of more than 300 acres just east of Walla Walla in the Mill Creek area. The ambitious project includes a new production facility, hospitality center, and tasting room

that is scheduled to open to the public in early 2024. An initial planting of approximately 11 vineyard acres, aptly named Echolands Vineyard, is also planned for next year.

Frost is quick to point out that they’ll continue to maintain their existing tasting room and outside grape sources even after the opening of the new facility and planting of additional estate vineyards.

“We intend for the tasting rooms to have two very different vibes,” he said, noting that the downtown location is more casual, while the Mill Creek facility, though far from formal, will have its own unique feel.

Frost says it’s also their intention to continue to source from other vineyards exclusively within the Walla Walla Valley AVA

“Even though we don’t have ownership, we feel that vineyard management knows what they’re doing. We’re really in love with the wines that we make from the grapes from those vines; places like Seven Hills, Les Collines, Pepper Bridge, and Blue Mountain…they’ve really performed very well for us. There’s no reason for us to stop sourcing from them as well.”

In July of 2023, Frost and Bergman hired Brian Rudin, a 17-year winemaking veteran with local roots, and positioned him with the dual title of Winemaker and General Manager.

“Doug Frost is a one-of-a-kind individual with his experience and visibility in the world of wine,” says Rudin. “For me, the chance to work with Doug, and help him with his vision for the potential of the Walla Walla Valley was one of the most exciting opportunities of my career.”

“Above all, Doug is a historian,” Rudin continued. “He clearly sees the historical role of wine in our culture. He’s had so much exposure to wine all over the world and how that shapes our food and lifestyles, it’s pretty cool to think what he can do with us in the Walla Walla Valley.

“And Brad Bergman, as the other ownership half, is just so motivated to do the very best work in the Valley. Everything we’re doing is just at the highest level possible in trying to be competitive on a global scale.”

“From my side, I’m adding the winemaking, the local knowledge, and the project management,” Rudin added. “It’s my job to take all these exciting resources, funnel them up, and make some really gorgeous wines to share.”

More recently, Frost hired Jenna Bicknell as the winery’s Director of Hospitality overseeing all aspects of customer experience.

Among her first priorities, Bicknell will develop the customer experience at Echolands’ new Mill Creek winery and visitor’s center scheduled to open to the public in 2024

Echolands x Northwest Wine Report | New Winery Development

October 12, 2023

Echolands To Open New Mill Creek Winemaking Facility by Fall 2023

Nelson Gerena

Led by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Mill Creek is situated on 341 high-elevation acres with a dedicated production facility, hospitality center and barrel room under development in the foothills of the Blue Mountains acre site is located

in the Mill Creek area of the Walla Walla Valley AVA in the foothills of the Blue Mountains, some of the highest elevations owners Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, who also own Taggart Vineyard in the SeVein Water Project. Mill Creek Road will house a dedicated winemaking, hospitality and barrel facility, and will assume all production for Ec

“From the outset, our new home in Mill Creek has impressed us as a special place to realize our vision for Echolands,” shares Doug Frost, CEO and Owner of Echolands Winery. “We’re surrounded by inspiring neighbors like Leonetti’s MillCreek-Uplands Vineyard, Aluvé, Walla Walla Vintners and aMaurice, who have paved the way to make incredible wines at the higher elevations in Walla Walla. Planting in this higher, cooler site will enable us to continue in the style we’ve established, with moderate alcohols and higher acids. Our new plantings, facilities and equipment will fall in line with our commitment to balance development with a living biome.”

“We knew Mill Creek was special from day one,” says Chairman Brad Bergman. “The southeast exposure of the property is perfectly situated with sweeping views of the Blue Mountains and rolling wheat fields. It reminds me of Tuscany meets the Sound of Music. I come from a long line of environmentally conscious nursery owners with a commitment to beautifying the planet and preserving earth’s unique places. Our goal is to draw on the differences in terroir between Mill Creek, the SeVein and local growers to develop a unique range of wines that reflect this spectacular place.”

The development of Mill Creek Road is led by Soderstrom Architects and Mountain States Construction Company. As of fall 2023, production facilities will debut with a 27,000-square-foot winemaking facility and barrel room equipped with closedtop stainless steel fermentation vessels of varying sizes, as well as open-top bins and smaller fermenters with an initial production capacity of 10,000 cases. All fruit will be hand-sorted upon arrival. The principal Mill Creek development area will also feature a spectacular hospitality center centered around a public tasting room, cantilevered over the winery grounds and outfitted with glass walls that offer a breathtaking view of the Blue Mountains. Additional plans include a separate 5,000square-foot storage facility. The opening date of the hospitality center will be announced later this year.

The unique character of the Mill Creek area was a driving factor behind the Echolands site selection. Previously planted to grains and other crops, the Mill Creek property has been owned by the same family since the early 1900s. The site extends over 341 acres from 1,400 to 1,800 feet. The soils are principally silt-loam over basaltic bedrock with depths up to 12 feet. Echolands plans to develop the first 25 acres of vineyard along ideal hillside exposures with select Bordeaux varieties. Echolands also sources grapes from their own 50-acre Taggart Vineyard in the SeVein Water Project, supplemented by purchased grapes from Les Collines Vineyard and other premier growers. As new plantings come of age, the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

The Mill Creek Road facility will adopt proven sustainability initiatives first practiced at the Echolands Taggart Vineyard. No more than half of Taggart’s total acreage was planted to preserve the remainder for biodiversity growth and a living biome, including owl boxes, beehives and native plants. Mill Creek’s natural assets include a high amount of rainfall that allows for dry farming without irrigation, a key element of responsible water management. Taggart was one of the first vineyards to receive the “Sustainable Washington” certification, a designation that Echolands will also strive for at Mill Creek Road.

The property is located at 3281 Mill Creek Road and is owned by Walla Squared LLC.

About Echolands Winery

Echolands Winery was founded in 2018 by renowned wine expert Doug Frost, one of only three people in the world to hold both the Master of Wine and Master Sommelier titles, in partnership with investor and conservationist Brad Bergman. Winemaker Taylor Oswald manages vineyard relations and winemaking, working with Vineyard Manager Sadie Drury and North Slope Management to operate the 50-acre Taggart Vineyard within the SeVein Water Project, located on the Oregon side of the Walla Walla Valley. The team is currently developing a 341-acre site in the Mill Creek area of the Walla Walla Valley AVA in the foothills of the Blue Mountains, one of the highest elevations in Washington State. Scheduled to be operational by fall 2023, Mill Creek will house a dedicated winemaking, hospitality and barrel facility. Visitors to Walla Walla are currently welcome to taste the full portfolio at Echolands’ downtown tasting room (7 West Alder St.)

Read more and connect with Echolands: echolandswinery.com or on Social @echolandswinery (Facebook & Twitter) and @EcholandsWine (Instagram).

New Winery, Hospitality Center Coming to Walla Walla Valley PAUL BUBNY | MAY 2023

Echolands Winery of Walla Walla, WA plans to open its new Mill Creek facility in ti acre site is located in the Mill Creek area of the Walla Walla Valley AVA in the foothills of the Blue Mountains, some of the highest elevations in Washington State.

First announced in 2019, Mill Creek Road is the latest venture owners Doug Frost, master of wine and master sommelier, and conservationist Brad Bergman, who also own Taggart Vineyard in the SeVein Water Project. Mill Creek Road will house a dedicated winemaking, hospitality and barrel facility, and will assume all production for Echolands wines.

The development of Mill Creek Road is led by Soderstrom Architects and Mountain States Construction Company. As of fall 2023, production facilities will debut with a 27,000-square-foot winemaking facility and barrel room. It will also feature a hospitality center, the opening date of which will be announced later this year.

Echolands Winery to Open New Winemaking Facilit on Mill Creek Road in Walla Walla AVA This Fall

CHUCK LEININGER | MAY 23, 2023

Circulation: 150,000

Led by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Echolands Winery of Walla Walla plans to open a new production facility in the Mill Creek area of the Walla Walla AVA fall.

The new Mill Creek wine making project will be situated on 341 high-elevation acres with a dedicated production facility, hospitality center and barrel room under development in the foothills of the Blue Mountains. First announced in 2019, the production facility on Mill Creek Road is the latest venture for Frost and Bergman, who also own Taggart Vineyard in Walla Walla’s SeVein Water Project.

“From the outset, our new home in Mill Creek has impressed us as a special place to realize our vision for Echolands,” shares Frost, CEO of the winery. “We’re surrounded by inspiring neighbors like Leonetti’s Mill Creek-Uplands Vineyard, Aluvé, Walla Walla Vintners and Bledsoe-McDaniels Schafer vineyard, which have paved the way to make incredible wines at the higher elevations in Walla Walla. Planting in this higher, cooler site will enable us to continue in the style we’ve established, with moderate alcohols and higher acids. Our new plantings, facilities and equipment will fall in line with our commitment to balance development with a living biome.”

“We knew Mill Creek was special from day one,” says Bergman. “The southeast exposure of the property is perfectly situated with sweeping views of the Blue Mountains and rolling wheat fields. It reminds me of Tuscany meets the Sound of Music. I come from a long line of environmentally conscious nursery owners with a commitment to beautifying the planet and preserving earth’s unique places. Our goal is to draw on the differences in terroir between Mill Creek, the SeVein and local growers to develop a unique range of wines that reflect this spectacular place.”

The development of the Mill Creek Road project is led by Soderstrom Architects and Mountain States Construction Company. This fall, production facilities will debut with a 27,000-square-foot winemaking facility and barrel room equipped with closed-top stainless steel fermentation vessels of varying sizes, as well as open-top bins and smaller fermenters with an eventual production capacity of 10,000 cases.

All fruit will be hand-sorted upon arrival. The principal Mill Creek development area will also feature a spectacular hospitality center centered around a public tasting room cantilevered over the winery grounds and outfitted with glass walls that offer a breathtaking view of the Blue Mountains. Additional plans include a separate 5,000-square-foot storage facility.

The unique character of the Mill Creek area was a driving factor behind the Echolands site selection. Previously planted to grains and other crops, the Mill Creek property has been owned by the same family since the early 1900s. The site extends over 341 acres from 1,400 to 1,800 feet in elevation. The soils are principally silt-loam over basaltic bedrock with depths up to 12 feet.

Frost and Bergman plan to develop the first 25 acres of vineyard along ideal hillside exposures with select Bordeaux varieties. They also source grapes from their own 50-acre Taggart Vineyard in the SeVein Water Project, supplemented by grapes purchased from other vineyards in the Walla Walla AVA.

Walla Walla winery will have cantilevered glass walls overlooking the Blue Mountains

Led by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Mill Creek is situated on 341 high-elevation acres with a dedicated production facility, hospitality center and barrel room under development in the foothills of the Blue Mountains

Echolands Winery of Walla Walla plans to open their new Mill Creek facility in time for fall 2023. The 341-acre site is located in the Mill Creek area of the Walla Walla Valley AVA in the foothills of the Blue Mountains, some of the highest elevations in Washington State. First announced in 2019, Mill Creek Road is the latest venture for coowners Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, who also own Taggart Vineyard in the SeVein Water Project. Mill Creek Road will house a dedicated winemaking, hospitality and barrel facility, and will assume all production for Echolands wines.

“From the outset, our new home in Mill Creek has impressed us as a special place to realize our vision for Echolands,” shares Doug Frost, CEO and Owner of Echolands Winery. “We’re surrounded by inspiring neighbors like Leonetti’s MillCreek-Uplands Vineyard, Aluvé, Walla Walla Vintners and aMaurice, who have paved the way to make incredible wines at the higher elevations in Walla Walla. Planting in this higher, cooler site will enable us to continue in the style we’ve established, with moderate alcohols and higher acids. Our new plantings, facilities and equipment will fall in line with our commitment to balance development with a living biome.”

“We knew Mill Creek was special from day one,” says Chairman Brad Bergman. “The southeast exposure of the property is perfectly situated with sweeping views of the Blue Mountains and rolling wheat fields. It reminds me of Tuscany meets the Sound of Music. I come from a long line of environmentally conscious nursery owners with a commitment to beautifying the planet and preserving earth’s unique places. Our goal is to draw on the differences in terroir between Mill Creek, the SeVein and local growers to develop a unique range of wines that reflect this spectacular place.”

The development of Mill Creek Road is led by Soderstrom Architects and Mountain States Construction Company. As of fall 2023, production facilities will debut with a 27,000-square-foot winemaking facility and barrel room equipped with closedtop stainless steel fermentation vessels of varying sizes, as well as open-top bins and smaller fermenters with an initial production capacity of 10,000 cases. All fruit will be hand-sorted upon arrival. The principal Mill Creek development area will also feature a spectacular hospitality center centered around a public tasting room, cantilevered over the winery grounds and outfitted with glass walls that offer a breathtaking view of the Blue Mountains. Additional plans include a separate 5,000square-foot storage facility. The opening date of the hospitality center will be announced later this year.

The unique character of the Mill Creek area was a driving factor behind the Echolands site selection. Previously planted to grains and other crops, the Mill Creek property has been owned by the same family since the early 1900s. The site extends over 341 acres from 1,400 to 1,800 feet. The soils are principally silt-loam over basaltic bedrock with depths up to 12 feet. Echolands plans to develop the first 25 acres of vineyard along ideal hillside exposures with select Bordeaux varieties. Echolands also sources grapes from their own 50-acre Taggart Vineyard in the SeVein Water Project, supplemented by purchased grapes from Les Collines Vineyard and other premier growers. As new plantings come of age, the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

May 2023

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Echolands To Open New Mill Creek Winemaking Facility by Fall 2023

Liz Schroeder

Winery is expanding in Washington state this summer. First founded in 2018 by two Kansas City wine experts, venture is set to open a

Biodiversity and sustainability remain top priorities for Echolands, and Frost and Bergman plan to continue proven ng acreage for biodiversity growth and a living biome, which included owl boxes, beehives, and native plants. The high rainfall also allows for dry farming without

Bergman and Frost knew Mill Creek was special from the beginning. “The southeast exposure of the property is perfectly situated with sweeping views of the Blue Mountains and rolling wheat fields. It reminds me of Tuscany meets the Sound of Music,” Bergman says. And as with everything from this pair, the taste is sure to match.

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inkansascitymag Watchout, winelovers@echolandswine, theco-ventureof Doug Frost, a master of wineand mastersommelier (and Kansas City'swineguru), and conservationist Brad Bergman, plans toopen theirnew Mill Creek facility in Washington state thisfall.

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Echolands to Open New Mill Creek Winemaking Facility by Fall 2023

Clint Lanier

May 2023

Circulation: 10,000

Led by Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, Mill Creek is situated on 341 high-elevation acres with a dedicated production facility, hospitality center and barrel room under development in the foothills of the Blue Mountains.

Echolands Winery of Walla Walla plans to open their new Mill Creek facility in time for fall 2023. The 341-acre site is located in the Mill Creek area of the Walla Walla Valley AVA in the foothills of the Blue Mountains, some of the highest elevations in Washington State. First announced in 2019, Mill Creek Road is the latest venture for co-owners Doug Frost, Master of Wine and Master Sommelier, and Conservationist Brad Bergman, who also own Taggart Vineyard in the SeVein Water Project. Mill Creek Road will house a dedicated winemaking, hospitality and barrel facility, and will assume all production for Echolands wines.

“From the outset, our new home in Mill Creek has impressed us as a special place to realize our vision for Echolands,” shares Doug Frost, CEO and Owner of Echolands Winery. “We’re surrounded by inspiring neighbors like Leonetti’s MillCreek-Uplands Vineyard, Aluvé, Walla Walla Vintners and aMaurice, who have paved the way to make incredible wines at the higher elevations in Walla Walla. Planting in this higher, cooler site will enable us to continue in the style we’ve established, with moderate alcohols and higher acids. Our new plantings, facilities and equipment will fall in line with our commitment to balance development with a living biome.”

“We knew Mill Creek was special from day one,” says Chairman Brad Bergman. “The southeast exposure of the property is perfectly situated with sweeping views of the Blue Mountains and rolling wheat fields. It reminds me of Tuscany meets the Sound of Music. I come from a long line of environmentally conscious nursery owners with a commitment to beautifying the planet and preserving earth’s unique places. Our goal is to draw on the differences in terroir between Mill Creek, the SeVein and local growers to develop a unique range of wines that reflect this spectacular place.”

The development of Mill Creek Road is led by Soderstrom Architects and Mountain States Construction Company. As of fall 2023, production facilities will debut with a 27,000-square-foot winemaking facility and barrel room equipped with closedtop stainless steel fermentation vessels of varying sizes, as well as open-top bins and smaller fermenters with an initial production capacity of 6,000 cases. All fruit will be hand-sorted upon arrival. The principal Mill Creek development area will also feature a spectacular hospitality center centered around a public tasting room, cantilevered over the winery grounds and outfitted with glass walls that offer a breathtaking view of the Blue Mountains. Additional plans include a separate 5,000square-foot storage facility. The opening date of the hospitality center will be announced later this year.

The unique character of the Mill Creek area was a driving factor behind the Echolands site selection. Previously planted to grains and other crops, the Mill Creek property has been owned by the same family since the early 1900s. The site extends over 341 acres from 1,400 to 1,800 feet. The soils are principally silt-loam over basaltic bedrock with depths up to 12 feet. Echolands plans to develop the first 25 acres of vineyard along ideal hillside exposures with select Bordeaux varieties. Echolands also sources grapes from their own 50-acre Taggart Vineyard in the SeVein Water Project, supplemented by purchased grapes from Les Collines Vineyard and other premier growers. As new plantings come of age, the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

The Mill Creek Road facility will adopt proven sustainability initiatives first practiced at the Echolands Taggart Vineyard. No more than half of Taggart’s total acreage was planted to preserve the remainder for biodiversity growth and a living biome, including owl boxes, beehives and native plants. Mill Creek’s natural assets include a high amount of rainfall that allows for dry farming without irrigation, a key element of responsible water management. Taggart was one of the first vineyards to receive the "Sustainable Washington" certification, a designation that Echolands will also strive for at Mill Creek Road.

The property is located at 3281 Mill Creek Road and is owned by Walla Squared LLC. Click here for the Mill Creek Road project fact sheet and click here for imagery. For inquiries, contact Claire Martin (claire@gregoryvine.com).

, established in 2018, is making strides in the Walla Walla community by announcing a new winemaking Doug Frost, CEO and proprietor of Echolands Winery, is an author and wine consultant based in r of Wine and Wine Sommelier, is one of a few people in the world to have the two

Frost said he had been visiting the Walla Walla Valley since the '80s as a wholesaler, and he always had an inkling that he would return. Frost's family was raised in the Pacific Northwest, and he was born in Portland.

"When an opportunity popped up to do a land purchase here, I really saw it as my chance to take a step that I really had never been able to take before," Frost said. "Walla Walla was the place where I was willing to take that step. There are a lot of places you can plant vines and a lot of places you can make wines, and Walla Walla seemed perfect to me."

The name Echolands stems from the creature of mythology known as Echo. Frost said his winemaking philosophy is to allow the fruit to be an expression of the place. He said he uses the tale of Echo and Narcissus as a metaphor for winemaking.

"To me, the ideal is to just merely let the fruit echo the land and the wine echo the fruit," Frost said. "I try not to add my voice to the wine."

New digs

Currently, Echolands Winery is operating and making wine in a rented facility with other wineries using the space. Frost said it has been difficult not to have a separate space, and he wants to make certain the winemaker, Taylor Oswald, can track the wine through every step of the fermentation process.

Soderstrom Architects and Mountain States Construction Co. are leading the progress of Mill Creek Road's development. By fall 2023, the site is expected to unveil its production facilities, which will include a new winemaking facility and barrel room spanning 27,000 square feet at 3281 Mill Creek Road.

The facility will be equipped with a range of closed-top stainless steel fermentation vessels of different sizes, along with open-top bins and smaller fermenters. Initially, the production capacity will be set at 10,000 cases, and all the fruit will undergo hand-sorting upon arrival.

Frost said Echolands Winery prides itself on creating wines with grapes grown only in the Walla Walla Valley.

Within the primary Mill Creek development zone, there will be a hospitality center as a prominent feature. The center will have a public tasting room that extends out over the winery grounds. It will be outfitted with glass walls that provide a panoramic view of the Blue Mountains. There are further intentions to construct a separate storage facility spanning 5,000 square feet. The specific opening date for the hospitality center is to be determined and will be announced later this year.

Frost said the distinctive allure of the Mill Creek region played a pivotal role in the selection of the Echolands site. This particular site, which previously was used for cultivating grains and various crops, has remained under the ownership of the same family since the early 1900s. Spanning 341 acres, the property encompasses elevations ranging from 1,400 to 1,800 feet. About 75 acres have been earmarked as a potential vineyard, boasting some of the highest elevation vineyards within the Walla Walla Valley AVA and Washington state.

Although the high elevation may lead to dramatic weather changes, the temperature is cooler. Mill Creek also benefits from increased rainfall, allowing for dry farming without the need for irrigation, a crucial aspect of responsible water managemen t. Frost said he hopes to be able to dry farm the vineyard and not have to supplement water for the crop.

The soil composition predominantly consists of silt-loam overlaying basaltic bedrock, with depths reaching up to 12 feet in the Mill Creek area. Echolands has devised plans to establish the initial 25 acres of vineyard on hillside slopes, selecting Bordeaux grape varieties that thrive in such conditions.

Additionally, Echolands acquires grapes from its own Taggart Vineyard, which spans 50 acres and is within the SeVein Water Project. Echolands supplements its supply with grapes purchased from Les Collines Vineyard and other growers in the Walla Walla Valley AVA. As new vineyards mature, the Echolands team will balance the distinctive terroir characteristics offered by Mill Creek, the SeVein Water Project and local grape growers.

The sustainability practices at the Echolands Taggart Vineyard will be part of the Mill Creek Road facility. Similar to Taggart, only a portion of the total acreage will be cultivated, with the remainder preserved to encourage biodiversity and foster a thriving ecosystem. To support this, the vineyard will incorporate owl boxes, beehives and native plantings. Taggart Vineyard is among the first to receive the "Sustainable Washington" certification, and Frost said Echolands aims to attain the same designation at the Mill Creek Road site, showcasing its commitment to sustainability.

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Although Echolands Winery isfairly newto thewinemaking community inWallaWalla, thecompanyisset to get anewfacilityup and running by fall2023.

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Although Echolands Wineryisfairlynew to thewinemaking community in Walla Walla, the company issetto get anew facilityup and running byfall ...

6:00AM· Jun 11, 2023 • 194 Views

How Echolands’ New Winery Fits Into Its Vi

Miles Smith

June 28, 2023

Echolands Winery of Walla Walla plans to open their new Mill Creek facility in time for fall 2023 acre site is located in the Mill Creek area of the Walla Walla Valley AVA in the foothills of the Blue Mountains, some of the highest elevations in Washington State. First announced in 2019, Mill Creek Road is the latest venture for co Doug Frost, Master of Wine, Master Sommelier and Echolands CEO, and Conservationist Brad Bergman, who also own Taggart Vineyard in the SeVein Water Project. Mill Creek Road will house a dedicated winemaking, hospitality and barrel facility, and will assu

“From the outset, our new home in Mill Creek has impressed us as a special place to realize our vision for Echolands,” said Frost. “We’re surrounded by inspiring neighbors like Leonetti’s Mill Uplands Vineyard, Aluvé, Walla Walla Vintners and Maurice, who have paved the way to make incredible wines at the higher elevations in Walla Walla. Planting in this higher, cooler site will enable us to continue in the style we’ve established, with moderate alcohols and higher acids. Our new plantings, facilities and equipment will fall in line with our commitment to balance development with a living biome.”

“We knew Mill Creek was special from day one,” says Chairman Brad Bergman. “The southeast exposure of the property is perfectly situated with sweeping views of the Blue Mountains and rolling wheat fields. It reminds me of Tuscany meets the Sound of Music. I come from a long line of environmentally conscious nursery owners with a commitment to beautifying the planet and preserving earth’s unique places. Our goal is to draw on the differences in terroir between Mill Creek, the SeVein and local growers to develop a unique range of wines that reflect this spectacular place.”

The unique character of the Mill Creek area was a driving factor behind the Echolands site selection. Previously planted to grains and other crops, the Mill Creek property has been owned by the same family since the early 1900s. The site extends over 341 acres from 1,400 to 1,800 feet. The soils are principally silt-loam over basaltic bedrock with depths up to 12 feet. Echolands plans to develop the first 25 acres of vineyard along ideal hillside exposures with select Bordeaux varieties. Echolands also sources grapes from their own 50-acre Taggart Vineyard in the SeVein Water Project, supplemented by purchased grapes from Les Collines Vineyard and other premier growers. As new plantings come of age, the Echolands team will balance the differences in terroir offered by Mill Creek, the SeVein Water Project and local growers.

The Mill Creek Road facility will adopt proven sustainability initiatives first practiced at the Echolands Taggart Vineyard. No more than half of Taggart’s total acreage was planted to preserve the remainder for biodiversity growth and a living biome, including owl boxes, beehives and native plants. Mill Creek’s natural assets include a high amount of rainfall that allows for dry farming without irrigation, a key element of responsible water management. Taggart was one of the first vineyards to receive the “Sustainable Washington” certification, a designation that Echolands will also strive for at Mill Creek Road. Frost originally envisioned acquiring the land he wanted and waiting until he had grown fruit suitable for his first vintage, but he ultimately took a different path, opting to make wine sooner. Since 2018, he’s been sourcing grapes and using a custom crush facility. He already has a couple of vintages under his belt. Having a relationship with a good crush facility can be a useful tool when getting started, Frost said.

“We appreciate this one because it’s all hands on, and it’s all controlled there,” Frost said. “They have staff that theoretically do all the work and control everything that happens in that space.

Echolands first tasting room in Walla Walla, Washington, opened in 2022 giving the winery a new means of interacting with its customers. The tasting room at 7 West Alder Road is stationed in a space that was formerly a Quizno’s sandwich shop but underwent extensive renovations prior to opening.