— Doug Frost
OUR NAME
In truth, all wine is an echo of its landscape, of the vines planted there, and the sound that they make in the form of their fruits. Most of the year we live far away from the vineyards, but our thoughts and hopes echo back to us through the land, the grapevines, and the wine itself in every bottle we make. Winemaking can’t be anything more than a subtle (at best) shaping of that sound; it cannot create qualities that are not there in the grapes. Like the creature of mythology known as Echo, we can only express what is given to us.
OUR ROOTS
Echolands Winery was founded in 2018 by Brad Bergman and Doug Frost, two Kansas City residents who believed in the Walla Walla Valley AVA’s ability to offer a distinct style of wine—one that would benefit from aging. In 2017, Echolands acquired Taggart Vineyard, a 50-acre site in the SeVein, which we planted in 2019. In early 2024, we opened our new Echolands Estate facility under the oversight of Winemaker & General Manager Brian Rudin and Hospitality Director Jenna Bicknell. Together, our team is committed to crafting responsibly produced wines that reflect the potential for elegance and balance from a singular place. Echolands is the first winery project for wine consultant and writer Doug Frost, one of only three people in the world to hold both the Master of Wine and Master Sommelier titles.
OUR WINERY & Vineyards
in the foothills of the Blue Mountains
Our new Echolands Estate facility opened its doors in April 2024. The 341-acre site is in the Mill Creek area of the Walla Walla Valley AVA in the foothills of the Blue Mountains, one of the coolest and highest elevations in Washington State. Echolands Estate houses a 27,000-square-foot winemaking facility and barrel room. The site also features 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 beautiful Blues. Learn more about the Echolands Estate facility.
TAGGART VINEYARD
Our estate vineyard was planted in May 2019, although we purchased this long hill within the SeVein project back in 2017. Taggart Vineyard had only ever been used for pasture and wheat lands since its settlement in the mid-19th century. However, because so much of this part of the Pacific Northwest is deep loess, our vineyard contained virtually no organic material when we took possession. We began by planting and plowing under as many useful plants as we could. Over two years, we endeavored to create a living biome underneath the soil. When we felt that we had achieved this goal in some measure, we planted about half of the 50 acres that we own. The remainder of that land is devoted to biodiversity, along with some turn-around space for the tractors. Learn more about our environmental stewardship initiatives.
“Our goal should be to create a healthy place and
taggart Vineyard
©Richard Duval Images
“The challenge of winemaking is that science and aesthetics can guide you, but in the end THE terroir DECIDES WHAT IS POSSIBLE.”
– Doug Frost
Inside the SeVein
SeVein is a vineyard holding and water association in the Walla Walla Valley, located on the Oregon side of the AVA and known for producing some of the region’s finest grapes. Our piece of the SeVein is a hill that gently slopes down towards a draw of the Lower Dry Creek. Above us is Leonetti’s Serra Pedace Vineyard; to our west is Betz Family Vineyard. The top of our vineyard is at 1,200-feet elevation; at the bottom, it’s 950 feet. That gentle slope to the north and northeast provides some solace from what can otherwise be very warm and sunny growing conditions. At the top, we’re open and exposed to the wind that seems to find moments to whip through the vineyards, giving us some protection from humidity pressures, but potentially lacerating the vines themselves. Lower down the hill, we’re more sheltered.
Biodiversity & Local Impact
Our plan for biodiversity is based upon what will thrive in each area. Determining that isn’t as simple as it sounds. Our initial instinct is to select native plants, but history isn’t fixed - even the history of plants around a vineyard. Humans and other creatures have an impact. They make choices, consciously or unknowingly, and those choices can alter the flora and fauna of a place. We’ve leaned on the expertise of local and First Nations nurseries. We are working to be a part of the regenerative viticulture movement; we have owl boxes and employ a falconer to keep the vineyard clear of voles, moles and other varmints. Learn more about our environmental stewardship initiatives.
everything will benefit, not just our vines.”
— Brad Bergman, Chairman
OUR WINES
RUBRUM
Bordeaux-Style RED BLEND RuBRUM
2020
Walla Walla Valley AVA
Composition:
40% Cabernet Franc, 35% Cabernet Sauvignon, 21% Merlot and 3% Petit Verdot
Founded in 2017, Echolands represents a dedication to the particular soils of Walla Walla Valley, where bony basalt, rock piles and layers of loess intermingle. Our Bordeaux-style blend seeks to balance these differing elements. Our goal is to harness those characters, highlight aromatics, retain acidity and balance, and to create wines that grow in complexity with time.
Vintage 2020 | Alcohol 13.9%
GRENACHE
Echolands wInery Grenache
2022
Walla Walla Valley AVA
100% Rivière-Galets Vineyard
Composition: 100% Grenache
Rivière-Galets Vineyard is in the Rocks District of Milton Freewater AVA (the stony portion of the Walla Walla Valley), and its head-pruned vines are low to the ground, soaking up all the heat those river-smoothed pudding stones radiate in the summer sun. We pick sooner than usual, with the goal of preserving acidity and keeping the wine’s flavors fresh and bright. This Grenache was aged exclusively in 60-gallon stainless steel drums.
Vintage 2022 | Alcohol 13.2%
“We’re crafting wines that are elegant, balanced, and showy, we want the nose to draw you in, to peer
Echolands Winery
Albus
2022
Walla Walla Valley AVA
Taggart Vinyard
Composition:
72% Sauvignon Blanc and 28% Semillon
Our first estate wine from Taggart Vineyard, Albus is our first-ever white wine, from our vines on the north end of Taggart, close to Lower Dry Creek. The Sauvignon Blanc sees some skin contact, a single barrel of which is barrelfermented, while the Semillon is destemmed, crushed and drained into stainless steel for fermentation. Two clones of Sauvignon Blanc create two differing styles of the grape, but both are fruit-focused.
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Vintage 2022 | Alcohol 13.2%
and a little nervy. WHILE they’re not intended to be peer into these wines to find their personality.”
— Doug Frost
ALBUS @echolandswinery
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meet our team
Doug is a Master of Wine and Master Sommelier, author, educator and wine consultant based in Kansas City. Frost is one of three individuals in the world to hold simultaneously the Master of Wine and Master Sommelier titles. A co-founder of BAR (Beverage Alcohol Resources), Frost was named Beverage Innovator of the Year by Cheers Magazine (2009) and named a Wine Spectator Master of Spirits. Frost is the author of three books, Uncorking Wine, On Wine, and Far From Ordinary: The Spanish Wine Guide; a contributing editor of the Oxford Companion to Spirits and Cocktails; an Emmy Award winning-creator and host of KCPT-TV FermentNation; and founder of the Jefferson Cup Invitational Wine Competition and Mid-American Wine Competition.
Brad grew up working on his family’s tree farm on the banks of the Mississippi River. Brad’s father was the first certified arborist in Illinois, and their farm provided some of the trees for Frederic Law Olmsted’s White City. His family’s nursery first ignited his passion for the outdoors, which has only grown since childhood to extend to agriculture, land conservation and wine. Inspired by a spirit of adventure in all his projects, Brad serves on the board of the National World War I Museum in Kansas City and is involved with many charitable organizations including the Nature Conservancy.
A graduate of Western Washington University and the Institute of Enology & Viticulture in Walla Walla, Brian has more than 17 years of experience in the Washington wine industry. He moved to Walla Walla in 2006 to pursue his growing passion for winemaking. Brian first became a certified sommelier and started his career in winemaking at L’Ecole No 41. Through the years, Brian 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.
Sadie Drury is a Walla Walla native who started picking strawberries at the age of 12 and combined her passion for agriculture and wine to earn a degree from Center for Enology and Viticulture at Walla Walla Community College. In 2008, Sadie joined Ciel du Cheval Vineyard and rose to Assistant Vineyard Manager. In 2013, she became the General Manager of North Slope Management team and currently manages 6 vineyards including the famed Seven Hills Vineyard. The current Chair for the Washington State Wine Commission, Sadie has been named a 2019 Power’s Sabbatical recipient, 2020 Washington Winegrowers Erick Hanson Memorial Grower of the Year and a 2021 Wine Enthusiast “40 Under 40” tastemaker.
“Frost likely knows as much as anyone in the world market, serve and identify wines.”
BRAD BERGMAN Chairman
DOUG FROST Owner & CEO
Brian Rudin Winemaker & General Manager
SADIE DRURY Vineyard Manager, Taggart
– USA Today
Born and raised in Pasadena, California, Jenna has more than 16 years of experience in curating unique hospitality experiences and services. She moved to Walla Walla in 2002, where she studied politics and environmental studies at Whitman College and fell in love with the local community. Prior to joining the Echolands team, Jenna worked as a project manager for Cayuse Vineyards, a general manager for Whitehouse-Crawford and Walla Walla Steak Company, and as an executive director for Walla Walla’s Sustainable Living Center. A sustainability advocate and entrepreneur with a profound knowledge of Walla Walla, Jenna is a founder of Curated Walla Walla, a tour operator focused on the best kept secrets and top spots to visit.
OUR TASTING ROOM
Planning a visit to Walla Walla?
Check out the brand-new Echolands Estate, our winery located in the scenic foothills of the Blue Mountains. Amidst stunning views, you can experience the full range of our wines and first-class hospitality in our sustainably designed tasting room and visitors’ center.
Stay connected on social media for upcoming events, including live music and new releases.
ECHOLANDS ESTATE
3281 Mill Creek Rd, Walla Walla, WA 99362
Reservations: (509) 676-2109
about how to make,
JENNA BICKNEL Director of Hospitality
“In truth, all wine is an echo of its landscape, of the vines planted there, and the sound that they make in the form of their fruits.”
– Doug Frost
We Support
Echolands Chairman Brad Bergman has long been a supporter and even a board member of the Nature Conservancy. A portion of our profits will go to benefit their work to protect our environment.
FOR MEDIA INQUIRIES:
Samantha Rissling
samantha@gregoryvine.com
Claire Martin claire@gregoryvine.com
www.echolandswinery.com
@ECHOLANDSWINE
