WINEMAKING
+ PHILOSOPHY
OUR APPROACH
Foundry Vineyards makes small-lot wines with a focus on balance, freshness, and a clear sense of place. Every release is guided from grape to bottle with careful selection and thoughtful cellar work. 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.
​
Foundry has deep roots in contemporary art, and we carry that same spirit into the cellar: craft matters, but so does curiosity. The goal is always the same—wines that feel honest, food-friendly, and easy to come back to.
BY DESIGN
We produce around 2,500 cases each year, which keeps the work hands-on and detail-driven. That scale gives us flexibility: we can keep decisions specific to each vineyard and each fermentation, respond to what’s happening in a given year, and give wines the time they need without pushing them to fit a production schedule.
​
Walla Walla Valley AVA
STONEMARKER
ESTATE VINEYARD
Stonemarker is situated along Caldwell Creek, in the southeastern part of Walla Walla Valley AVA. The 3.5 acres under vine are primarily Cabernet Sauvignon, Malbec, Cabernet Franc, and Merlot. The vineyard sits at just under 1000 feet elevation, and features soils made up of classic Walla Walla silty loam. Since the vines are planted along a south facing slope, they receive ideal sun exposure for optimal ripeness and depth of flavor.
​
Originally planted in 1998, the Stonemarker estate vineyard is sustainably managed and one of just two certified organic vineyards in the Walla Walla Valley AVA. When the transition to organic viticulture began in 2017, we incorporated regenerative practices to improve soil health and ecology, as well as completely eliminated the use of chemical fertilizers, herbicides, pesticides, and fungicides. The vineyard received its USDA Organic Certification in 2020, and at the time, was the only Certified Organic Vineyard in the AVA.
Cab Sauv, Cab Franc, Malbec, Merlot
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.
​
In 2020, we launched our With Purpose package throughout the year, donating a portion of sales to causes close to our hearts. Past recipients include: NAACP, American Red Cross Wildfire Relief, YWCA, The Trevor Project, Planned Parenthood, and BMAC.
PARTNER ORGANIZATIONS
.png)