Family-Owned Since 1995
Owners Scott and Nici Haladay
With a dream to bring their young family to Walla Walla, Scott and Nici Haladay were first introduced to Walla Walla Vintners in 2017. Already familiar with the historic winery, they were excited to get the chance to be the new stewards of the iconic red barn and Cut Bank Estate vineyard.
Longtime wine lovers, Scott comes from a technology background and Nici is a licensed nurse. While owning a winery is a departure from their previous lives, they have embraced the Walla Walla way of life. They have brought new, pioneering spirit to the legacy of the winery. Looking towards the future, they are excited to share the Walla Walla Vintners experience with all our guests.
Scott and Nici Haladay celebrate 5 years of ownership
Derrek Vipond, Winemaker
Winemaker Derrek Vipond
A Washington native with deep roots in the Walla Walla wine community, Derrek Vipond is a true proponent of Walla Walla Valley. He began his career at Walla Walla Community College in the Enology and Viticulture program. After completing his education with a degree from Oregon State University in Fermentation Science, Derrek followed harvest around the world, eventually settling back in Washington with a new, worldly perspective on winemaking. Since joining Walla Walla Vintners in January 2019, he has been refining the winery’s portfolio, emphasizing meticulous vineyard sourcing, and crafting a new era of finely-made, elegant wines.
Cut Bank Estate Vineyard
Cut Bank Estate Vineyard is a LIVE Certified Vineyard. LIVE certification represents environmentally and socially responsible wine growing in the Northwest. This certification means a component of many facets of how Walla Walla Vintners is striving to be good stewards of the land.
Our estate vineyard sits at 1467 ft. along the Mill Creek Valley in the shadow of the picturesque Blue Mountains. It’s a relatively high elevation, home to cooler temperatures brought by gentle breezes. With its southwest exposure ensuring abundant sunshine, Cut Bank benefits from the slow, even ripening that promotes steady sugar accumulation and retains natural acidity.
The vineyard’s Walla Walla Silt Loam soil receives 22″ rainfall annually, mostly during winter. This precipitation allows us to dry farm our estate, focusing our commitment to sustainability in all of our winemaking practices.
