Philosophy and Winemaking
Working hand-in-hand with the grape grower, we strive to create exceptional wines that are true to the varietal, terroir and vintage.
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. During primary fermentation, the grapes are punched down by hand two or three times per day, depending on the varietal, to ensure that the skins maintain contact with the juice. Once the wines have gone through primary fermentation, we gently press off the juice and transfer it to French oak barrels. We carefully balance the use of new and older French oak so that the consumer can taste the varietal, terroir and vintage characteristics rather than the wood in which the wine was stored. Our wines typically mature for 16 to 22 months in barrel and are only released when ready for consumption.
From the vineyard to the bottle, our drive to create exceptional wine is never overlooked, resulting in wonderful and highly approachable wine.
Estate Vineyard
LeFore Vineyard
Planted in 1999, our 18-acre estate vineyard is located in the southeast corner of the Walla Walla Valley in the revered cobblestones.
We are dedicated to raising high-quality fruit through environmentally sound farming practices. Vineyard Manager Tom Waliser, who played a key role in forming VINEA, the Walla Walla Valley’s Sustainable Trust, brings vast experience and a firm belief in sustainable farming practices. He ensures that great care is taken when caring for the vineyard. Every grape is tended by hand, including crop thinning, leaf pulling and harvesting.
Sitting at a slightly higher elevation than the majority of the plots in the cobblestones protects the vineyard from freezing temperatures that could potentially wipe out an entire crop or the entire vineyard. It’s been nearly 20 years since this prized farming plot has had a documented freeze.
The cobblestones in this part of the valley provide an ideal environment for low-vigor vines that produce concentrated flavors, making LeFore Vineyard an appealing source to draw fruit from. Charles Smith has sourced Syrah for his Guido, and Cabernet Sauvignon is a part of Drew Bledsole’s Doubleback wine. In addition, Caleb Foster harvested Syrah and Cabernet Sauvignon for Buty’s Redivia of the Stones while his own vineyard, located next to LeFore, came online.
LeFore uses sustainable vineyard management to grow Cabernet Sauvignon, Syrah, Malbec and Petit Verdot.
Other Vineyard Sources
Balboa sources its fruit from Premiere Vineyard Management. Scattered across the varied terrain of the Walla Walla Valley and the diverse topographies of the Columbia basin you can find the vineyards owned and operated by Premiere Vineyards.
Pepper Bridge Vineyard: This classic Walla Walla Vineyard is located in the heart of the Walla Walla Valley Appellation. Tom Waliser is the Vineyard Manager of this vineyard and has been since it's inception in 1991.
Mirage Vineyard: Located in Pasco, Washington part of Premier Vineyards operated by Tom and Debbie Waliser.
Candy Mountain Vineyard: Located in Kennewick, Washington this vineyard is also part of Premier Vineyards.
Waliser Estate Vineyard: Waliser Vineyard is an estate property of Beresan Winery. Waliser Vineyard was established in 1997 “in the rocks,” of the southern most region of the Walla Walla Valley appellation.
Summit View Vineyard: Summit View Vineyard is one of the highest elevation vineyards in the valley, with a panoramic view of the entire valley. The vineyard sits above the Seven Hills Vineyard, providing a similar micro climate of warm dry and breezy conditions for grape growing.
Stone Valley Vineyard: Stone Valley Vineyard is technically part of the Seven Hills West Vineyard. The name differentiates Stone Valley from the remainder of the hillside site which is planted on fine grained wind blown Loess soils. By contrast, the former apple orchard site of the Stone Valley block is planted on the Walla Walla Valley's famous cobblestones.
Key People
Tom Glase, Winemaker and Managing Partner
In 1998, Tom began his winemaking career by working harvest for Marty Clubb at L’Ecole no. 41 Winery, the third oldest winery in the Walla Walla Valley. 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 Ash Hollow Vineyards and Corliss Estate, 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. Balboa Winery came to life in 2005 with the release of 2003 Cabernet Sauvignon and 2004 Sauvignon Blanc. As the founder of Balboa, Tom has dedicated himself to making wines that are true to the varietal, terroir and vintage.
Tom Waliser, Vineyard Manager
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. In 1992, he expanded his farming interests to wine grapes by farming Pepper Bridge Vineyards, followed by Seven Hills West Vineyards in 1994. Currently Tom manages 550 acres of vineyards for Premier Partners and LeFore Vineyard as well as his own vineyards – Yellow Jacket and Waliser. Tom firmly believes in sustainable viticulture, and he focuses his efforts on soil health as a means to healthier, stronger vines and higher-quality fruit. That attention to quality shows up in each and every bottle.