¹û¶³´«Ã½Â鶹Éç

Vandal Connection: Brian Allman ’80 College of Letters, Arts and Social Sciences (Co-Owner)

Winery Overview: Monte De Oro’s goal is to produce the best possible wine from grapes grown in Temecula Valley. Monte’s wines are crafted in a style to showcase the true varietal character of each grape variety, balanced with the fruit-forward territory of Temecula Valley and subtle influences from extended barrel aging in French, European and American oak barrels. Monte’s signature wines are elegant, balanced, well-structured and integrated, great with food or by themselves, and approachable in their youth but having a structure to improve for years to come.

Tasting Notes: Aromas and flavors of polished leather, red and black cherry, strawberry, plum, blueberry, and blackberry, and floral black tea with a velvety, vibrant, dryish medium-to-full body and a peppery, complex, medium-long finish that exhibits nuances of bramble berry pie, leather, vanilla, and acetone with chewy, medium, well-integrated tannins and light oak flavor.

Pairing Notes: Duck, pork chops, and lamb-cube kabobs and, no doubt, a nice meatloaf meal.

Vandal Connections: Rilie Krieg ’23, College of Natural Resources, Environmental Science Program

Winery Overview: Willful sources from some of the best vineyards in the north Willamette Valley, Umpqua Valley and Walla Walla, and their winemaking practice focus on low intervention methods and native yeasts that support the fullest expression of the fabulous grapes they work with. In May 2023, they added a new wine bar at The Grant House in Vancouver, Washington. Built in 1850, the Grant House is a beautiful historic building with a wraparound porch overlooking the Fort Vancouver Park.

Tasting Notes: A refreshing and aromatic blend of Alsatian white varietals grown in Oregon are co-fermented in a stainless steel tank, with daily lees manipulation to build mid-palate weight and texture.

Pairing Notes: Great by itself as a refreshing aperitif or porch wine, but also pairs well with roast chicken, German sausage and spicy Thai.

Vandal Connections: Eric Hisaw ’96, College of Education, Health and Human Sciences, Jake Hisaw ’26.

Eric is the husband of Isenhower employee, Amy Hisaw. He played football and was on the track and field team at U of I. He now works as a celebrated high school track coach. Eric and Amy’s son Jake is a current student and Vandal track and field athlete.

Winery Overview: Isenhower Cellars was founded in 1999 by Denise and Brett Isenhower and was the 18th winery in Walla Walla. Denise is the General Manager and Brett is the Winemaker. Brett researched every state in the Western USA and chose Washington because of the wide-open, entrepreneurial nature of the wine business. They started Isenhower Cellars in the prettiest town in Eastern Washington, Walla Walla. Isenhower Cellars is one of the few medium sized Washington wineries that is 100% husband and wife owned and operated.

2021 Rara Avis Grenache Tasting Notes: Aromas of crushed volcanic rocks, violets, rainier cherry, cranberry, wind-blown dust, and confection candy. The mouthfeel is brilliant and fresh. Deep red fruit is laced with dusty earth and rocky notes. The texture is focused, rich, and broad. The acidity balances the fruit and enhances its freshness. The finish is long and desirable. Overall, the Rara Avis is feminine, beautiful, and luscious.

Pairing Notes: Paella/ Spanish tapas, salads, roasted meats.

2022 i-label Viognier Tasting Notes: Very oral with fresh aromas of stone fruit (apricot and nectarine), and subtle notes of papaya, star anise, and pleasing minerality. The Viognier is very perfumy and lovely. The mouthfeel is decadent and rich with exotic and stone fruit supported by the minerality and acidity. Used French oak fermentation in 500 Liter puncheons allows the fruit and oral perfume to sing and add a touch of creaminess and texture.

Pairing Notes: Seafood, shellfish, cheeses and curry/Thai dishes.

Vandal Connections: Bill Stowe ’61, College of Letters, Arts and Social Sciences; Tammy Stowe McClure ’05, College of Letters, Arts and Social Sciences; Mike McClure '06, College of Science

Tasting Notes: Lighter-bodied and served slightly chilled, this is a fruit-forward refreshing, light-bodied red wine. Think raspberry, black cherry, mellow tannins and an easy finish.

Vandal Connections: Ronald Barnes ’77 College of Business and Economics, Orville Barnes 51, College of Business and Economics, Cecil Hayter ’55, College of Art & Architecture, Marjorie Johnson Barnes ’48, Margaret Ritchie School of Family and Consumer Sciences.

2018 Malbec Tasting Notes: Begins with aromas of black cherry and raisin. Bright plum, blueberry, and tobacco flavors with hints of dark roasted coffee and pomegranate.

2022 Pino Grigio Tasting Notes: Aromas of lemon zest and papaya. Bursting with citrus flavors mingled with minerality and sweet greens. Crisp and refreshing finish of peach and lime nuances.

Vandal Connections: Gerrod Peck ’20, Lionel Hampton School of Music

Tasting Notes: Exudes sweet cola, red vines candy and cranberry notes on the nose. Bing cherry, Herbs de Provence with dusty tannins and finishing with a hint of orange peel.

Vandal Connections: Patty Mercer ’86, Lionel Hampton School of Music; Maggie Elliot ’18, College of Agricultural and Life Sciences/College of Letters, Arts and Social Sciences/College of Education, Health and Human Sciences; Henry Elliot ’20, College of Agricultural and Life Sciences

2017 Small Lot Merlot
Tasting Notes: Aromas of red currants, cherry and raspberry with hints of chocolate-covered almond lend well to the structural core of dusty tannins and a lingering textured finish.

2019 Small Lot Cab Sav
Tasting Notes: Aromas of blackberry, marionberry and toasted brioche with hints of brown sugar and warm baking spices. Powdery tannins lend structure while maintaining elegance and ending in a long, lingering finish.

Vandal Connection: Bottling facility housed at U of I Caldwell Research Extension; U of I College of Arts and Architecture designed and helped remodel tasting room.

Dry Rose
Tasting Notes: Made with estate-grown Cabernet Franc, this Provence-style rosé is light cantaloupe melon in color and has notes of rose petals and peach.

Dry Moscato
Tasting Notes: This estate-grown Muscat Ottonel is fermented to dryness inspired by an old-world style, hence “Dry Moscato”. Bursting with tropical fruit acidity, this floral and spicy wine flaunts versatility.

Vandal Connection: Kahryn Campbell (Owner) ’02, College of Business and Economics

Cuvee, Ciel du Cheval
Tasting Notes: This Rhone blend of 50/50 Roussanne and Viognier has loads of beautiful floral nuances to compliment soft spice notes of nutmeg and allspice to finish with a touch of pears.

McBee Road Red Blend
Tasting Notes: (50% Syrah, 25% Petit Verdot, 13% Cabernet Sauvignon, 12% Merlot). Floral fragrance with big fruit and jam packed with layers of blueberries, blackberries, raspberries and more. Nice tannin and structure in this wine.

Vandal Connections: Gavin Hewett ’21, College of Engineering and Sheila Hewett ‘02, College of Education, Health and Human Sciences and Todd Hewett, parents of a former student

Tasting Notes: 34% Cabernet Sauvignon, 28% Merlot, 22% Cabernet Franc, 11% Malbec, and 5% Petit Verdot. Features a lovely bouquet of cassis, black cherry, dried herbs, tobacco, and damp earth. The dominant palate notes are of black cherry, black plum, blackberry, dried herbs, cacao, and minerals. The finish echoes notes of cassis and damp earth.

Vandal Connections: Bill Stowe ’61, College of Letters, Arts and Social Sciences; Tammy Stowe McClure ’05, College of Letters, Arts and Social Sciences; Mike McClure '06, College of Science

Tasting Notes: 65% Cabernet Sauvignon, 30% Malbec, 5% Petit Verdot. Tasting Notes: Aromatic layers of dark fruit, baking spices and dark chocolate. In the mouth, bright fruity blackberry, black cherry and nuttiness. Medium-bodied & ample acidity well-balanced with ripe fruit.

Vandal connection: Michael Grigg ’20, College of Agricultural and Life Sciences

Tasting Notes: The viognier pairs well with salami, turkey dinner, seafood fettuccini, spicy Indian or Thai dishes, cream sauces, meaty seafood such as lobster and crab, cardamom and ginger spices, fresh cheeses and salted nuts. It offers beautiful perfumes of apricot and honeysuckle with flavors of stone fruit, toasted spice and subtle minerality.

Vandal connection: James Bopp ’02, College of Letters, Arts and Social Sciences

Tasting Notes: The 2020 merlot pairs well with pasta, roasted vegetables, grilled meats and Mediterranean dishes. Enjoy its red apple, sour cherry and plum aromas with hints of milk chocolate, juicy pomegranate, star anise and cranberry, rounded out with mild tannin and mild tobacco flavors.

Vandal connection: Marshall & Hailey Minder, College of Letters, Arts and Social Sciences

Tasting Notes: If this wine were an experience, it might be kayaking Marsh Creek, where everything is fun, but not too playful because there could be a tree across the river. Made from 100% Lanae Ridge Vineyards Syrah, this rosé is aged sur lees for 30 months, riddled by hand, disgorged by hand and finished with a hint of sugar (4g/l). A strong mousse of bubbles reminds us a little of a tart cherry Pop Rocks treat, but quickly gets serious with traditional Syrah rosé flavors of cranberry, Bing cherry and a hint of almond pastry.

Vandal connection: Jed Glavin ’03, College of Letters, Arts and Social Sciences

Tasting Notes: The Donkey continues its reign as the repository for the most widely imaginable blend this side of the Mississipitucky. This vintage is a donkey- kick full of Syrah, Mourvedre, Grenache and Sinsault. Dry like a lakebed but pruney and supple like a grandmother’s kiss, this vintage gets tattooed all over the flanks as the donkey gets down and dirty. Let it be your beast of burden; you know, the fuel that will carry the pack.

Vandal connection: Mary Alger ’88, ’89 owner

Tasting Notes: This chardonnay exhibits aromas of lemon and honey with flavors of bright citrus with a hint of minerality and a crisp lively finish.

Vandal connection: Jim Bopp ’02, owner

Tasting Notes: This wine brings out lilac and chocolate aromas, along with hints of cherry, black plum, dark raspberry fruit flavors and a touch of richness with balsam woodiness, and a balanced tannin structure.

Pinot Noir by W2 Wines

Vandal connection: Angie Shaltry ’98, owner

Tasting Notes: Notes of luscious ripe blackberry with hints of star anise meld into a velvety, full bodied finish.

Vandal connection: Marshall Minder ’03, co-owner

Tasting Notes: Aged sur lees for 12 months, “pet nat” style, and finished with a hint of sugar. Fine bubbles, Anjou pear and golden apple that climb into a zippier granny smith and hint of golden raspberries.

Tasting Notes: Boysenberry, Plum, Red/Black Cherry, Violet, Sage, Pepper, Black Olive, Herbs, Toffee and Coffee. Complex, bold dry red. Aged in Neutral French Oak. 98 Cases Produced.

Located in the Clearwater Canyon, Michael and Lisa Grigg relocated to the Lewis-Clark Valley in 2011 with one goal in mind – to start a winery. The winery became a reality after eight years of dreaming, planning, and unexpected adversity. The family-run operation produces small-lot, artisan wines with plenty of character and a hint of jovial flair. The focus for Jovinea is letting each vintage show their true colors with minimal intervention while being a bit playful and approachable.

Jovinea, (pronounced joe-vinh-A-uh) is a combination of the words “jovial” and “vinea” (Latin for vine). The name reflects the joy of finally seeing their dream materialize.

Tasting notes: A German-style Riesling with just a hint of sweet, 2.2% residual sugar that is very pleasing on a warm afternoon when served chilled. It will taste crisp and clean with loads of fruit flavors such as apricot, citrus, pineapple as well as honey and some minerality. Grapes are from the Columbia Valley in Washington State.

Lindsay Creek was founded in 2007 by winemaker brothers Art and Doug McIntosh and their families, who made their first “hobby” wine in 2009. Four years later, they started work on the winery building, nestled just outside Lewiston, Idaho. That year, they crushed 18 tons of fruit and began to realize their dream of producing excellent wines.

The McIntoshes represent three generations of Vandal alumni. Doug received his undergraduate degree from U of I in agricultural economics and eared a certificate in Viticulture from nearby Washington State University, where Art earned a certificate in enology. Doug and Art’s mom is a vandal, as are Doug’s wife Brenda, both of their sons, and Art’s daughters. Many McIntosh aunts, uncles, in-laws and cousins are Vandals too.

Cabernet Sauvignon tasting notes: Huston Vineyard’s Cabernet Sauvignon is rich dark berry color and aromas of currant and black cherry with dark fruit and earthy flavors. This full-bodied Cabernet Sauvignon has rich texture and a lingering finish.

Malbec tasting notes: Rich blackberry colors and aromas of dried blueberries and allspice, this full-bodied wine displays flavors of plum and black currant with supple tannins and spicy yet lingering finish.

Gregg and Mary ’89,’99 Alger: farmers, winemakers, owners and parents. Raised on Southern Idaho farms, we found the ideal spot to raise our boys (one of which, Jacob a U of I student studying Food Science in the College of Agricultural and Life Sciences), farm and cultivate a vineyard and wines of distinction on Southwest Idaho’s Chicken Dinner Road, adjacent to Huston, Idaho. Huston Vineyards has made its unique mark amid the collection of notable wineries along the Sunnyslope Wine Trail of the Snake River Valley AVA.

As Huston’s proprietors, we are meticulous in every way, from start to finish, having our fingerprints on everything from pruning shears to fruit and clone selections, from racking, barreling and bottling to collaborations and oversight. As members of the Snake River Valley AVA and a popular stop on the Sunnyslope Wine Trail, we are immersed in the Idaho wine industry, and very active participants in fostering the distinct wine experience of the region.

Although we ventured off the farm to gain our Idaho college educations, the lure of the land and the mystique of winemaking brought us to Huston. With our shared upbringings of dawn-to-dusk chores, 4-H and FFA ribbons and a mama’s warm kitchen — this is where we weave the fabric of our lives. With the backdrop of the lavender shades of our blooming flax field, to the deep burgundy stains of our harvest crush, our sons raise colorful, fresh vegetables, priced to sell. Growing and aging is not reserved for the vineyard alone! And the beauty of a magic-hour sunset over the Owyhee Mountains is a daily reward.

Juliaetta Rose by Colter’s Creek Estate Vineyard

In 2007, their love of earth and wine led Melissa and Mike ‘87 Pearson to purchase an abandoned vineyard in Juliaetta, Idaho. They have since focused on the expansion and maturation of Colter’s Creek Estate Vineyards. Nestled along the Potlatch and Clearwater Rivers, the vines are carefully maintained to produce outstanding fruit.

2017 Renaissance Red by Clearwater Canyon Cellars

Education paved the way for success at Clearwater Canyon Cellars. Karl Umiker ‘00 earned a bachelor’s degree in chemistry (University of Arkansas) and a master’s in soils (¹û¶³´«Ã½Â鶹Éç) focusing on soil chemistry, later serving as a research support scientist at the U of I for more than 10 years. Coco Umiker ’04 earned bachelor’s degrees in microbiology, molecular biology and biochemistry (¹û¶³´«Ã½Â鶹Éç) and a doctorate in food science (Washington State University) in the enology and viticulture program. Her doctoral research focused on wine microbiology. Their education has empowered them to explore the many facets of grape growing and wine making in the Pacific Northwest.

White Iris by Indian Creek Winery

Located 30 minutes outside of Boise, Idaho, family-owned and operated Indian Creek Winery embodies that old saying “Work hard, play hard.” Bill ‘61 and Mui Stowe started the winery 1982 to craft premium wines from the best grapes in the heart of Idaho’s Snake River Valley appellation. In 2005, Bill and Mui’s daughter Tammy Stowe-McClure ‘05 and husband Mike McClure ‘05 came on board as the second generation of winemakers and continue the success of this growing winery. As a second generation Vandal, Tammy graduated in 2006 and applies her degree in Fine Arts to design the winery labels. While at U of I, Tammy was on the Track and Field team and used her finely honed track skills to compete on American Ninja Warriors (seasons 7-9) as the “Wine Warrior.” Tammy’s husband Mike was a distinguished student at U of I and received his degree in geology in 2005. He's passionate about creating beautiful and balanced wines and believes it all starts in the vineyard.

2017 Rick’s Red by Basalt Cellars

Business partners Rick Wasem and Lynn DeVleming founded Basalt Cellars in 2003 with a shared passion for creating rock-solid, age-worthy wines. Their success was immediate with their 2004 Merlot winning “Double Gold” and “Best of Class” at the Tri-Cities Wine Festival. Combined with their wine-loving staff, Holly (Jacobson) Bonnalie ‘06 and Leisha Evangelho, Basalt Cellars has one mission: produce awarded and respected wines from the finest vineyards in Washington State, as well as local vineyards located in the Lewis Clark Valley AVA.

2018 Albarino by Clearwater Canyon Cellars

Education paved the way for success at Clearwater Canyon Cellars. Karl Umiker ‘00 earned a bachelor’s degree in chemistry (University of Arkansas) and a master’s in soils (¹û¶³´«Ã½Â鶹Éç) focusing on soil chemistry, later serving as a research support scientist at U of I for more than 10 years. Coco Umiker ’04 earned bachelor’s degrees in microbiology, molecular biology and biochemistry (¹û¶³´«Ã½Â鶹Éç), and a doctorate in food science (Washington State University) in the enology and viticulture program. Her doctoral research focused on wine microbiology. Their education has empowered them to explore the many facets of grape growing and wine making in the Pacific Northwest.

2016 Petit Sirah Cabernet Sauvignon Blend by Huston Vineyards

Gregg and Mary ’89,’99 Alger: farmers, winemakers, owners and parents.

Raised on Southern Idaho farms, we found the ideal spot to raise our boys (one of which, Jacob a U of I student studying Food Science in the College of Agricultural and Life Sciences), farm and cultivate a vineyard and wines of distinction on Southwest Idaho’s Chicken Dinner Road, adjacent to Huston, Idaho. Huston Vineyards has made its unique mark amid the collection of notable wineries along the Sunnyslope Wine Trail of the Snake River Valley AVA.

2016 Moscato by Indian Creek winery

Located 30 minutes outside of Boise, Idaho, family-owned and operated Indian Creek Winery embodies that old saying “Work hard, play hard.” Bill ‘61 and Mui Stowe started the winery 1982 to craft premium wines from the best grapes in the heart of Idaho’s Snake River Valley appellation. Their 18-acre Estate Stowe Vineyard is one of the oldest vineyards in Idaho.

In 2005, Bill and Mui’s daughter Tammy Stowe-McClure ‘05 and husband Mike McClure ‘05 came on board as the second generation of winemakers and continue the success of this growing winery. As a second generation Vandal, Tammy graduated in 2006 and applies her degree in Fine Arts to design the winery labels. While at U of I, Tammy was on the Track and Field team and used her finely honed track skills to compete on American Ninja Warriors (seasons 7-9) as the “Wine Warrior.” Tammy’s husband Mike was a distinguished student at U of I and received his degree in geology in 2005. He's passionate about creating beautiful and balanced wines and believes it all starts in the vineyard. His work has garnered several Gold medals and recognition from wine industry publications in his 14 years as Indian Creek’s winemaker.

Irresponsibility Red by, Lindsay Creek Vineyards

Lindsay creek was founded in 2007 by winemaker brothers Art and Doug McIntosh and their families, who made their first “hobby” wine in 2009. Four years later, they started work on the winery building, nestled just outside Lewiston, Idaho. That year, they crushed 18 tons of fruit and began to realize their dream of producing excellent wines. The McIntoshes represent three generations of Vandal alumni. Doug received his undergraduate degree from U of I in agricultural economics and eared a certificate in Viticulture from nearby Washington State University, where Art earned a certificate in enology. Doug and Art’s mom is a vandal, as are Doug’s wife Brenda, both of their sons, and Art’s daughters. Many McIntosh aunts, uncles, in-laws and cousins are Vandals too.

NV Semillion-Sauvignon Blanc and 2015 Rim Rock Red by Basalt Cellars, Clarkston, Washington

Business partners Rick Wasem and Lynn DeVleming founded Basalt Cellars in 2003 with a shared passion for creating rock-solid, age-worthy wines. Their success was immediate with their 2004 Merlot winning “Double Gold” and “Best of Class” at the Tri-Cities Wine Festival. Combined with their wine-loving staff, Holly (Jacobson) Bonnalie ‘06 and Leisha Evangelho, Basalt Cellars has one mission: produce awarded and respected wines from the finest vineyards in Washington State, as well as local vineyards located in the Lewis Clark Valley AVA.

2018 Albarino by Clearwater Canyon Cellars, Lewiston, Idaho

Education paved the way for success at Clearwater Canyon Cellars. Karl Umiker ‘00 earned a bachelor’s degree in chemistry (University of Arkansas) and a master’s in soils (¹û¶³´«Ã½Â鶹Éç) focusing on soil chemistry, later serving as a research support scientist at U of I for more than 10 years. Coco Umiker ’04 earned bachelor’s degrees in microbiology, molecular biology and biochemistry (¹û¶³´«Ã½Â鶹Éç), and a doctorate in food science (Washington State University) in the enology and viticulture program. Her doctoral research focused on wine microbiology. Their education has empowered them to explore the many facets of grape growing and wine making in the Pacific Northwest.

2015 Erletxe/Tempranillo by Bitner Vineyards, Caldwell, Idaho

Established in 1981, family-run Bitner Vineyards is in the rich, beautiful area of the Snake River Valley in Caldwell, Idaho. Owners Ron and Mary Bitner have been dedicated from the start to helping build up the wine-growing community in Idaho and are proud to be a part of the new frontier of Idaho wine.

The Bitners’ Vandal roots run deep. Ron worked for ¹û¶³´«Ã½Â鶹Éç Extension 1976 -1980 and was Idaho’s first integrated pest management specialist. He has been on numerous agriculture boards with ¹û¶³´«Ã½Â鶹Éç over the years and continues to work closely with ¹û¶³´«Ã½Â鶹Éç Food Technology center in Caldwell.

Continuing the Vandal tradition, daughter Amy Bitner attended U of I from 1994 to 1996. During her time at U of I, she worked at its Extension center in Parma as a bug scout, conducting research on sustainable farming in alfalfa seed.

2016 Merlot by Clearwater Canyon Cellars, Lewiston, Idaho

Education paved the way for success at Clearwater Canyon Cellars. Karl Umiker ‘00 earned a bachelor’s degree in chemistry (University of Arkansas) and a master’s in soils (¹û¶³´«Ã½Â鶹Éç) focusing on soil chemistry, later serving as a research support scientist at U of I for more than 10 years. Coco Umiker ’04 earned bachelor’s degrees in microbiology, molecular biology and biochemistry (¹û¶³´«Ã½Â鶹Éç), and a doctorate in food science (Washington State University) in the enology and viticulture program. Her doctoral research focused on wine microbiology. Their education has empowered them to explore the many facets of grape growing and wine making in the Pacific Northwest.

2015 Cabernet Sauvignon and 2016 Dry Riesling by Huston Vineyards, Huston, Idaho

Gregg and Mary ’89,’99 Alger: farmers, winemakers, owners and parents.

Raised on Southern Idaho farms, Gregg and Mary found the ideal spot of Chicken Dinner Road to raise two boys. Jacob, a U of I undergrad majoring in Food Science in the College of Agricultural and Life Sciences, and Joshua a junior at Vallivue High School. As grape growers, winemakers, row crop farmers and parents, Gregg and Mary focus on varietals that grow best in Idaho’s Snake River Valley AVA, including Cabernet Sauvignon, Petite Sirah. Malbec and Merlot to name a few.

Although both ventured off the farm to gain degrees from Idaho Universities, and both worked in the business world for many years, the lure of the land and the desire to produce wine from Idaho’s unique terrior brought Gregg and Mary back to their roots. With shared upbringings of dawn-to-dusk chores, 4-H and FFA ribbons and a passion for agriculture, both treasure the backdrop of thriving vineyards and blooming flax fields and a beautiful sunset over the Owyhee Mountains is their daily reward.

Bitner Vineyards, Caldwell, Idaho

Established in 1981, family-run Bitner Vineyards is in the rich, beautiful area of the Snake River Valley in Caldwell, Idaho. Owners Ron and Mary Bitner have been dedicated from the start to helping build up the wine-growing community in Idaho and are proud to be a part of the new frontier of Idaho wine.

The Bitners’ Vandal roots run deep. Ron worked for ¹û¶³´«Ã½Â鶹Éç Extension 1976 -1980 and was Idaho’s first integrated pest management specialist. He has been on numerous agriculture boards with ¹û¶³´«Ã½Â鶹Éç over the years and continues to work closely with ¹û¶³´«Ã½Â鶹Éç Food Technology center in Caldwell.

Continuing the Vandal tradition, daughter Amy Bitner attended U of I from 1994 to 1996. During her time at U of I, she worked at its Extension center in Parma as a bug scout, conducting research on sustainable farming in alfalfa seed.

Basalt Cellars, Clarkston, Washington

Business partners Rick Wasem and Lynn DeVleming founded Basalt Cellars in 2003 with a shared passion for creating rock-solid, age-worthy wines. Their success was immediate with their 2004 Merlot winning “Double Gold” and “Best of Class” at the Tri-Cities Wine Festival. Combined with their wine-loving staff, Holly (Jacobson) Bonnalie ‘06 and Leisha Evangelho, Basalt Cellars has one mission: produce awarded and respected wines from the finest vineyards in Washington State, as well as local vineyards located in the Lewis Clark Valley AVA.

¹û¶³´«Ã½Â鶹Éç holds near and dear for Basalt staff member Holly. She was involved in the Kappa Alpha Theta sorority for four years and married fellow Vandal and Sigma Chi fraternity member Geno Bonnalie’07, who proudly played beloved Vandal mascot “Joe” for a year. A fateful phone call from Basalt Cellars owner Wasem brought her to Clarkston where she applies her microbiology degree. Her passion for wine and science has provided the perfect “blend” (pun intended) for her career in the wine industry over the last 10 years.

Indian Creek Winery, Kuna, Idaho

Family-owned and operated Indian Creek Winery embodies that old saying “Work hard, play hard.” Bill ’61 and Mui Stowe started the winery 1982 to craft premium wines from the best grapes in the heart of Idaho’s Snake River Valley appellation. Their 18-acre Estate Stowe Vineyard is one of the oldest vineyards in Idaho. Bill was a proud ¹û¶³´«Ã½Â鶹Éç Vandal who earned the Idaho Wine Commission’s Lifetime Achievement Award.

In 2005, the Muis’ daughter Tammy Stowe-McClure ‘06 and husband Mike McClure ’05 came on board as the second generation of winemakers and continue the success of this growing winery. Tammy applies her degree in Fine Arts to design the winery labels. While at U of I, Tammy was on the track and field team and used her finely honed track skills to compete on American Ninja Warrior (seasons 7-9) as the “Wine Warrior.” Mike was a distinguished student at U of I and received a bachelor’s degree in geology. He's passionate about creating beautiful and balanced wines and believes it all starts in the vineyard. His work has garnered several gold medals and recognition from wine industry publications.

Lindsay Creek Vineyards, Lewiston, Idaho

Founded in 2007 by viticulturist and winemaker brothers Art & Doug ‘81 McIntosh, Lindsay Creek is truly a Vandal family vineyard. The McIntoshes represent three generation of Vandal alumni: the brothers’ mom is a Vandal, along with Doug, his wife Brenda ‘07 and both sons, and Art’s daughters are all U of I graduates. Many aunts, uncles, in-laws and cousins are Vandals, including cousin Chris McIntosh ‘78, who heads up U of I’s Agricultural Economics & Rural Sociology Department.

Lindsay Creek Vineyards started its vineyard with only 150 grapes. Currently they own and operate over 11 acres of vines. The transition from wheat to growing quality wine grapes has been fast-paced, educational and extremely rewarding. Both Art and Doug have nearly twenty years combined experience in viticulture and enology and each have been certified by WSU. Through first-hand experience, consulting with regional experts and a passion in producing premium wines, Lindsay Creek Vineyards was created.

Crossings Winery, Glenns Ferry, Idaho

Crossings is one of Idaho’s oldest locally owned, family-owned wineries, and was named the 2017 Idaho Winery of the Year by Wine Press Northwest magazine. Owner and general manager Doug Jones ‘88 is a second-generation vintner with deep Vandal roots. Jones served as editor of the Argonaut student newspaper and a senator in the Associated Students ¹û¶³´«Ã½Â鶹Éç as an undergraduate. His parents, brother, sister and wife Elizabeth ‘92 are all Vandals, and his son Dashiell is currently a student.

Located in scenic Glenns Ferry, Idaho, Crossings has grown to be a one-stop winery and culinary destination, offering award-wining wine, upscale dining, golf, public and private events, and over-night accommodations.