Pepper Bridge

Pepper Bridge is a family-owned estate winery whose mission is to make ultra-premium, world-class Cabernet Sauvignons and Merlots that showcase the grapes from their Walla Walla Valley vineyards. These vineyards, Pepper Bridge Vineyard and Seven Hills Vineyard, are recognized as two of the best — not only in the appellation — but also in the state.

Pepper Bridge refers to a military route that connected Fort Walla Walla with the Army post at The Dalles, OR. Troops forded the Walla Walla River at a shallow point just south of town, on the Pepper family's farm.

OSU alumnus, Norm McKibben, graduated with a degree in Civil Engineering. He is currently managing partner and/or consultant for more than 600 acres of the top vineyard sites in Walla Walla (Pepper Bridge, Seven Hills, and Les Colliness), and he has introduced state-of-the-art irrigation systems and soil moisture/temperature monitoring equipment. He was appointed to the Washington Wine Commission in 1997 and served as Chair from 1998 until he retired in 2001. The Washington Association of Wine Growers also honored him as "Grape Grower of the Year" in 1998.

2006 Cabernet Sauvignon

Winemaker Notes: The 2006 Cabernet Sauvignon is rich, smooth and concentrated, with layers of black cherry, dark fruit, and mocha with spicy tones of mineral and earth. The finish is amazingly long and detailed, with supple and seamless tannins.

2007 Merlot

Winemaker Notes: Densely packed, luscious flavors of ripe raspberries, currants, and Italian plums explode in the palate of our 2007 Merlot. Hints of cinnamon and flower petals mingle with touches of dark chocolate.

Willamette Valley Vineyards

More than 4,500 individuals pooled their financial resources to create Willamette Valley Vineyards – and hundreds of those investors have OSU ties. One is former OSU Alumni Association President Caralyn Fischer, who holds stock certificate number 2. “I’ve been involved with the winery since before we had grapes,” she reports. Her early connection stems from a friendship with Jim Bernau, president and founder of Willamette Valley Vineyards. “Jim and I met as undergrads when I was an ASOSU senator and he was student body president of the University of Oregon.” As Bernau’s vision to create world class wines in Oregon evolved, “I was hooked on making the dream a reality – in spite of his affinity for ducks,” Fischer quips.

Bernau is an exceptional supporter of Oregon State University. More than a decade ago his substantial gift to the OSU Foundation and the College of Agriculture Sciences' Department of Food Science and Technology established what’s believed to be the nation’s first endowed professorship in fermentation science. His donation included a brew house – a pilot microbrewery comprised of several tanks and other equipment – that is used to teach students, including those taking Extension Service workshops, about beer production and technology.

2007 Willamette Valley Vineyards Founder's Reserve Pinot Noir

Winemaker Notes: The 2007 Pinot Noir has sweet, delicate aromas of raspberries and red cherries with hints of cocoa and toast. The sweet and tart flavors of ripe, red cherries and raspberries are accented by hints of vanilla and white pepper spice. An elegant Pinot Noir with delicate round tannins and nicely-balanced acidity that lingers into the silky finish. Drink now-2013.

2007 Whole Cluster Pinot Noir

Winemaker Notes: Vibrant and explosive aromas of roses, cherries and wild strawberries dominate with hints of sweet juice and warm spices. Flavors mirror aromas with strawberries, and cherries dominating complimented by juicy and spicy characters. The mouthfeel is soft, round, juicy and well-balanced with fresh acidity which highlights the fruitiness. Peak drinkability is 2008-2010.

2008 Pinot Gris

Winemaker Notes: Bright, fruity, refreshing style with aromas of pear layered over a light citrus backbone and complemented by honeydew and green apple in the nose. A creamy, round mouthfeel highlights the nicely balanced acidity. Flavors open with fresh green apple, complemented by a bold minerality and notes of tropical fruit, leading into starfruit flavors in the finish with just a hint of sweetness. The small addition of Pinot Blanc, picked very ripe, adds emollient mouthfeel, and contributes to this classic Oregon style. While the Muscat adds flowery sweetness, the barrel fermented portions of the Pinot Gris add a kiss of toast and richness. Drink now - 2010.