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Amy’s focus is doing all the “other” stuff, so her husband, Tom, can focus 100% on making Balboa’s delicious vintages.

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When primary fermentation is complete, the wines get pressed.Because Amy’s background is in art and fashion, she serves as a daily inspiration at the winery.Having been involved in retail and visual arts for 25 years, she is the driving force behind the scenes with logos, wine labels, office management, and some added muscle for early morning harvest punchdowns.He spent four years honing his craft at L’Ecole and building relationships with some of the state’s greatest winemakers and grape growers.Out of that foundation came winemaking opportunities at Corliss Estate and Ash Hollow Vineyards, as well as vineyard management responsibilities for Ash Hollow.During his time managing the Ash Hollow Vineyard, he consulted with Tom Waliser regarding farming practices.

In 2001, Tom became the Winemaker for esteemed grower Tom Waliser’s Beresan Winery.

All of our wines are fermented in small, open-top, stainless steel fermenters.

Each vineyard block is fermented separately to fully capture the total sensory experience.

Named Wine & Spirits magazine’s Washington State Viticulturist of the Year and Washington Association of Wine Grape Growers’ Grower of the Year in 2008, Tom has farming in his blood.

The Waliser family has grown apples and other types of tree fruit in the Walla Walla area since the early 1930s.

With our small production, joining our Ringside Club is the best way to ensure access to our finest wines.