ABOUT
FOUNDRY VINEYARDS
Foundry Vineyards produces organic, low-intervention wines from its estate vineyard in Walla Walla and like-minded partner growers across Washington State. Inspired by a culinary approach to purity and restraint, the wines emphasize freshness, varietal character, and a thoughtful connection between grower and maker. Rooted in the contemporary art world and built on a legacy of creative expression, Foundry fosters a vibrant intersection of wine, culture, and community in the heart of Walla Walla. Guests are welcomed into its gallery and sculpture garden for tastings, celebrations, and gatherings of all kinds.
We don't chase a single "house style"; we let the vineyard site and the vintage lead, and we make decisions that support what the fruit naturally wants to become.
Walla Walla Valley AVA
STONEMARKER
ESTATE VINEYARD
Stonemarker sits along Caldwell Creek in the southeastern Walla Walla Valley AVA. Its 3.5 acres, planted in 1998 to Cabernet Sauvignon, Malbec, Cabernet Franc, and Merlot, grow on a south-facing slope of classic Walla Walla silty loam at just under 1,000 feet elevation, ideal for ripeness and depth of flavor.
The estate transitioned to organic viticulture in 2017, eliminating chemical fertilizers, herbicides, pesticides, and fungicides in favor of regenerative practices. It earned USDA Organic Certification in 2020, at the time the only certified organic vineyard in the AVA, and remains one of just two today.
FROM THE
VINEYARD
Everything starts with the vineyard. We work with our estate site in the Walla Walla Valley and a small set of vineyard partners across Washington State that farm without pesticides and herbisides, most partners are certified organic or biodynamic. We choose sites based on long-term relationships, consistent quality, and farming that supports healthy vines and balanced fruit.
In practical terms, we’re looking for fruit that’s naturally in harmony—ripeness without heaviness, good natural acidity, and flavor development that doesn’t rely on last-minute fixes. Harvest timing matters a lot here, and we make those calls carefully, block by block.
TO THE
CELLAR
Our winemaking is low-intervention, but not hands-off. We pay close attention, make intentional choices, and keep additions and processing to a minimum so the wine stays clear and expressive.
We use gentle handling throughout élevage and make fermentation choices that preserve freshness, texture, and nuance. Some wines may be left unfiltered or unfined depending on the vintage and the goals for that release. When sulfur is used, it’s done selectively and thoughtfully—typically with an eye toward stability and longevity rather than changing the wine’s character.
INTO
THE BOTTLE
We try to reduce waste where we can without compromising what the wine needs. Over the years, we’ve moved toward lighter-weight glass when possible, we skip foil capsules, and we choose quality closures that support consistency and age-worthiness.
ONTO YOUR
TABLE
We make wines to be opened and shared. They’re built for food, for conversation, and for the everyday moments that deserve something good.
If you want to reduce at-home waste after the last glass, we’re happy to help. When available, you can return corks at the tasting room for recycling, and we encourage reusing or recycling bottles and packaging whenever you can.
Also shop our recycled glassware made in collaboration with Gary Bodker Designs.
+INTO OUR
COMMUNITY
We care about what we make and how we make it—both in the cellar and in our community. We’re committed to operating in a way that considers our social and environmental impact, with a focus on people and the planet.
That means paying fair wages, building a workplace where people of all backgrounds and identities feel welcome, and supporting organizations that create lasting, positive change in our community.
COMMUNITY IMPACT
We partner with organizations working hard to strengthen our communities. Our Walla Walla tasting room hosts a monthly blood drive, and those drives impacted arounf 900 lives each year.
We also support the Mark A. Anderson Enology and Viticulture Opportunity Fund, which helps fund student scholarships for underserved people and supports student needs, projects, and activities within the Enology and Viticulture program at Walla Walla Community College.
We regularly open our doors to local nonprofits, offering discounted venue rentals for their fundraisers, donating auction items, and pitching in on charitable efforts throughout the year.
PARTNER ORGANIZATIONS
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