Welcome to Lagana Cellars

The Land – Walla Walla Valley

We craft wines that are terroir specific, expressing the natural world in which they were grown.

– Jason Fox

A vineyard’s location, soil type, elevation, microclimate, and terrain are the things that make it unique – thus defining its terroir. What makes a vineyard great, however, is the grower and their dedication and understanding of the land they manage. We are privileged to work with several talented vineyard owners and managers throughout the Walla Walla and Columbia Valleys. We strive to craft wines that are terroir driven and expressive – highlighting the finesse and elegance of each varietal.

Our Winery Philosophy

Guided by our different backgrounds, Jason and I combine art, science, technical knowledge, and a vision for our future wines based on the inherent terroir of the fruit. Each grape varietal is treated differently, because every vineyard and every grape has its own unique characteristics; this is where art comes into play. As winemakers, we taste and test our grapes during maturation to monitor how the developing sugars, flavors, and natural acidity are coming into balance with one another. All of our grape clusters are handpicked early in the morning, maintaining cool fruit temperatures and reducing berry damage.

Our white grapes are destemmed and pressed immediately into stainless steel tanks to preserve the freshness and character of the fruit while limiting the chance of oxidation; this is where the science comes into play! With our red grapes – clusters are sorted and destemmed into open-top fermentation bins, then fermented on their skins until dry using a combination of punchdowns, pumpovers, macro-oxidation, and stem-inclusion. We typically age our red wines in 20-50% new French oak barrels, depending on the variety. After about 22 months, the reds are filtered and bottled under screwcaps to reduce pre-mature oxidation and to eliminate corked bottles.

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