The Walla Walla Incubators are the home of some of the most innovative boutique wineries in the Walla Walla Valley. Stop by and you can both taste wines and meet winery owners and winemakers in their domain. I sat down with Jennifer Skoglund, the Airport Manager at the Walla Walla Regional Airport, to talk about the history of the Incubator project. Jennifer has been a part of the project since they built the original three buildings.
The idea came in the mid-2000s, when the Walla Walla Community College was just getting started. Students were graduating from the program, and there was increasing demand for new wineries to accommodate the influx of bright, aspiring winemakers.
The money for the Incubator Project was appropriated within the State Capital by representative Bill Grant. Grant sadly passed away in 2009 after serving 22 years in the state House of Representatives. He represented the 16th legislative district, which Walla Walla County, Columbia County, southern Benton County and Pasco.
In 2006, with a simple line in the capital budget, the state set aside $1 million to build the original three Incubators. In 2008, the state appropriated another$500,000 for the second two buildings. In addition, the Port of Walla Walla put in an additional $400,000 for the project. The investment of the State and the Port allows the blossoming winery tenants the flexibility to focus their funds on the best equipment available.
The six year limit for the lease was built into the original project. To choose the six year maximum, the Port worked with Dr. Myles Anderson, founder of Walla Walla Vintners and the Interim Director of the Walla Walla Community College Viticulture Program, who initially helped launch the program in 2000. They also worked with Norm McKibben, managing partner in Seven Hills Vineyard, Les Collines Vineyard, Pepper Bridge Winery and Amavi Cellars. Anderson and McKibben helped design the size and the layout of the incubators. The incubators were built with the expectation that each winery would be making about 2,000 cases a year; This was based on Anderson and McKibben’s calculations that this production was the threshold for a startup to be successful. They also determined the length of “incubation”, determining that six years was enough time to “become profitable enough to move out into their own project”, Jennifer recalls.
The Incubators offer an escalated rental term. As the six years progress, the property becomes increasingly expensive to lease. Jennifer says that this ensures that wineries “do not become stagnant and feel that they can stay here too long”.
The initial three wineries were Adamant Cellars, Lodmell Cellars, and Trio Vintners. Trio was comprised of the Walla Walla Community College Viticulture Program grads. CAVU Cellars and Kontos Cellars moved in next. Trio’s old building is now occupied by Corvus Cellars, and Lodmell’s old building is the site of the Walla Faces winery!
The incubator project continues to support new, blossoming wineries. “I think it’s been very successful,” Jennifer asserted. “It gives people an avenue to start their dreams.”