Fort Walla Walla Cellars


Fort Walla Walla Cellars is a boutique winery producing about 2,000 cases of ultra-premium Cabernet Sauvignon, Merlot, Syrah, and Bordeaux blend wines from grapes produced exclusevly from vineyards in the Walla Walla Valley.

Location Description

Located in the heart of the Walla Walla Valley.


  • Producing award winning wine.

Additional Information

  • Meeting / Conference Facilities:
  • Caves:
  • Wedding Facilities:
  • Picnic Facilities:
  • Dog Friendly:
  • Winery Tours:
  • Wine Tasting:
  • Art or Architecture:
  • Organic / Biodynamic:
  • Awards:
  • Wine Club:
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In the mid 1980's Jim Moyer began making homemade wine in the Walla Walla Valley under the label, Les Monts Des Bleu Winery (The Blue Mountains Winery). Cliff Kontos, a self-employed cattleman and wheat rancher for the past 40 years, first developed an interest in winemaking in 1974. Like many of their predecessors in the valley, Jim and Cliff are self-taught Winemakers.

Over the years they have benefited from the information and wisdom of other outstanding Winemakers in the Valley. In 1998, Jim and Cliff began making wine together at Fort Walla Walla Cellars. They share a common objective and philosophy in the production of their wines, which can be summarized this way:

"Each year we obtain the highest quality hand picked grapes available in the Walla Walla Valley. We age and blend this fruit in small premium oak cooperage to produce the finest wine at the most reasonable price for the consumer."

Practices & Techniques

We begin by selecting the finest wine grapes available in the Walla Walla Valley. The hand-picked grapes are harvested at the peak of maturity, then de-stemmed and crushed. Fermentation takes place in small, open-top bins using a yeast strain that encourages the development of varietal intensity and complexity, producing a full-bodied wine that ages well.

During fermentation, the grapes are limited to a must temperature of about 85ºF while manually punching the grape must cap 5-6 times a day. At dryness, we gently press the grape must into a settling tank for a brief settling. At the completion of this stage, the wine is pumped into small French; American; Hungarian, and Russian oak barrels for malolactic fermentation and aging.

The wine is aged to optimum maturity for 18 - 24 months, all the while being frequently monitored. The wine will receive 3 rackings per year prior to bottling. Finally, the wine is aged in bottle four months prior to its release.

Estate Vineyards / AVA

Walla Walla Valley's geological history contains numerous events that contributed to extraordinary grape-growing soils. Enormous basaltic lava flows, dating back over 10 million years, established the soil foundation of the Walla Walla Plateau. Over 12,000 years ago, the periodic melting of gigantic glaciers caused cataclysmic floods that formed giant lakes where the silts, sands, and gravels were deposited, and when they receded, runoff waters scoured out channels and valleys in the eastern Washington landscape.

These phenomenal floods, the largest in geological history, left behind a deposit of fine-grained soils that set the stage for some of the finest grape growing land in the world. The state's first vines were planted in the mid 1800's at Fort Walla Walla, near the Walla Walla Valley.

The 285 square mile Walla Walla wine appellation is located on approximately the same latitude (46º N) as the great French wine regions of Bordeaux and Burgundy. This northern latitude location produces about two more hours of summer sunlight each day than the California wine grape regions. Warm summer days and gradually decreasing fall temperatures, together with the valley's unique soils are the key ingredients to producing premium wines.



92 Points: Multilayered and complex, offering cherry, tobacco, cocoa and black tea flavors, hinting at floral notes as the finish lingers deftly against refined tannins. Features depth without much weight. Fine length. Best from 2015 through 2020. 473 cases made. –HS


92 points: Focused and flavorful, this is layered with tobacco and gravel overtones to its dark berry and tomato leaf flavors, finishing with intensity. Worth cellaring. Best from 2015 through 2018. 447 cases made. –HS


90 Points: Fresh and lively, with a sharp edge to the red berry, blackberry and subtle red pepper flavors, persisting nicely on the refined finish. Drink now through 2016. 516 cases made. –HS


90 points: Polished, spicy and distinctive, with plum compote, lemon and spice flavors, persisting onto the well-formed finish. Drink now through 2015. 127 cases made. –HS


90 Points: Dark and spicy, with a bittersweet chocolate edge to the blackberry and violet flavors, gliding smoothly into a long and focused finish. Cabernet Sauvignon, Merlot and Cabernet Franc. Drink now through 2017. 136 cases made. –HS

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We are open Thursday thru Monday, 10 a.m. to 5 p.m.


127 E Main St
Walla Walla, Washington 99362
United States

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