Powers Winery

Powers Winery

Powers Winery is the sister winery to Badger Mountain Vineyard and makes non-organic wines. Powers Winery is owned by Tim and Carolyn DeCook. First bottling ocurred in 1992. Bottling into the Powers Winery label allows the winery to produce high quality wines made from varietals not growing in their organic vineyard. Each year Bill Powers works closely with Badger Mountain growers to ensure the highest quality fruit with the best potential.

History

Father and son, Bill and Greg Powers, established Badger Mountain Vineyard in 1982. In 1983 they were joined by a partner, Tim DeCook and started producing premier wines at their 80-acre estate winery. The estate is situated on a south-facing slope of Badger Mountain, in the Columbia Valley, Washington State's finest viticultural area. The climate is well suited for world-class vinifera grapes, with weeks of 85-95 degree Fahrenheit daytime temperatures during the summer, and winters cold enough to eliminate vineyard pests. The average annual rainfall of less than eight inches, combined with deep, well-drained volcanic soil, allows for precisely controlled application of water through irrigation.
Organic Focus

Badger Mountain Vineyard

The transition to organic viticulture began in 1988. Since that time the winery has not used chemical herbicides, insecticides, fungicides or synthetic fertilizers in our vineyard. They have relied on only organically approved and naturally occurring substances for all vineyard applications. In 1990, Badger Mountain Vineyard became the first vineyard to be Certified Organic by the Washington State Department of Agriculture.

Badger Mountain balances tradition and technology to produce a wide array of classic varietal wines, as well as limited bottlings of wines with no added sulfites (preservatives). The winery continues to be committed to producing premium wine, which has become nationally and internationally recognized for its consistent high quality.

Bill Powers - General Manager

As a young man, Bill came to Washington State from Oklahoma. After approximately 20 years as an orchardist, Bill took a brief excursion into the cattle business from 1978-1981. In 1981, Bill found the perfect piece of ground and planted Badger Mountain Vineyard in 1982. As the vineyard matured, the grapes were sold to Chateau St. Michelle from 1985 to 1987, with some of the 1987 harvest made into wine and sold in bulk. In 1988, wine was produced and bottled under the Badger Mountain label. Also during 1988, Bill’s farming philosophy changed as he decided to pursue organic viticulture. With the transition to organic techniques underway, the winery was built in 1989. In 1990, Badger Mountain Vineyard became the first Certified Organic Vineyard in Washington State and Bill made international sales contacts. Sales of organic wine were made to a Japanese company and the relationship between Bill and the Japanese buyer has remained prosperous for both over the years.

Bill is always interested in improving the quality of the vineyard and 1996 saw the move towards re-trellising using the Scott-Henry system. The work was finally completed in 1998. Bill was named 1996 Washington Wine Grape Grower of the Year, an award which was bestowed by his colleagues for his progressive techniques and excellent recovery of the vineyard after the devastating freeze in the winter of 1996. Bill continues to take an active role overseeing all aspects of the vineyard and the winery, and in his spare moments enjoys the company of his wife and grandchildren.

Greg Powers - Winemaker

Greg has been involved with Badger Mountain Vineyard since its inception in 1982. As Vineyard Manager from 1982 to 1990, Greg took an active role in the development of the vineyard and the production of the highest quality of fruit. In 1990, Greg’s role moved him into the winery to oversee the expansion from 100,000 gallon capacity to 250,000 gallons. Under Greg’s leadership, the winemaking has been recognized by such notables as the Wine Spectator, which has referred to the winery as a “rising star”, and recently Wine Enthusiast named Powers Winery one of the “50 Great U.S. Cabernet Producers”.

Greg continues his education with courses from the University of California at Davis, with an eye towards constantly improving quality both in the vineyard and the winery.

USE OF SULFITES -
Frequently Asked Questions

What are sulfites and why are they used?
Sulfur dioxide(SO2) is a naturally occurring type of sulfite. Mined sulfur is heated into a liquid and used to protect wine from oxidizing. The same method has been used to protect wine from oxidization for centuries. Sulfur dioxide is used to protect the wine's character by inhibiting the growth of molds and bacteria and by stopping oxidation (browning) of the wine. In grape juice or wine, sulfur dioxide reacts with water molecules to form sulfites. A sulfiting agent can be added to foods and beverages in the form of sulfur dioxide (a gas) or as potassium bisulfite or metabisulfite (powders). In solution, all forms act the same way, releasing sulfur dioxide.

Is the addition of sulfites to wine a new procedure?
No. There is strong evidence that sulfur dioxide was used by Egyptians and has been in regular use since Roman times. European winemakers have used sulfur dioxide to prevent wine spoilage for centuries.

Are there also naturally occurring sulfites in wines?
Yes. Wine yeasts naturally produce up to 20 parts per million of SO2 during fermentation. There are also naturally occurring sulfites in other foods. In addition, our own bodies produce about 1,000 mg of sulfites a day through normal biochemical processes.

When did the Contains Sulfites label become mandatory on wines?
In 1988, a Bureau of Alcohol, Tobacco, and Firearms ruling required all imported and domestic wines, beers and spirits to carry the label if they meet or exceed a threshold 10 parts per million sulfites. Because of naturally occurring sulfites, many wines fall under this ruling, regardless of whether sulfites have been added.

Why the Concern?
The concern over sulfites in the United States arose with the use of extremely high levels of SO2 (1,000 to 3,000 ppm) on salad bars to prevent browning of fruits and head lettuce. This use of sulfites resulted in asthmatic reactions--some serious. In 1986 the FDA banned the use of sulfites on fresh fruits and vegetables while other foods and beverages must now be labeled if they contain sulfites--even those which contain very low levels.

What percentage of the population do sulfites affect?
The reaction is a chemical sensitivity found in an extremely small percentage of the population. The majority of sulfite-sensitive people are asthmatic, but represent less than 3% of the asthmatics. We have sold to sulfite-sensitive people, always asking for their comments, and have received nothing but positive feedback.

What is the sulfite level in Badger Mountain wines?
Grape fermentations naturally generate about 8-10 parts per million sulfites, so no other additions are made for four to five months. At the time of bottling, sulfur dioxide levels are adjusted to 20-30 parts per million. In addition we produce a line of wines with only naturally occurring sulfites--no sulfites are added. Wines actually need one of the lowest levels of sulfites to ensure stability. Because of wine's alcohol content, naturally high acidity, and low pH, only low levels of SO2 need to be added to achieve stability.

How does this level compare with other foods?
Dried fruit, such as apples and apricots are typically packaged with 500 to 1,000 ppm SO2.

An excellent group of articles about Sulfites, red wine, and Badger Mountain winery here:

Wine & Health Spring 2004

See all Badger Mountain
Organic & No Sulfite Added Wines

One of the best priced Muscats available from the Pacific Northwest. Excellent value. Floral aromas, especially roses, mesh into a complex nose that includes ripe peach, nutmeg, and faint orange bloss
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From the winery: Intense concentration of inviting red fruit, plum, cassis, and warm earth balanced by perfumed oak and vanilla aromas. Deep layers of ripe plum, sweet blackberry, and black currant ar
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Intense, darkly extracted color with complex aromas of black currant, plum, boysenberry, vanilla, and a whiff of black pepper. Very full-bodied style with flavors of dark plum, cassis, blackberry, and
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Organic and No Sulfites Added. From the winery: "Forward blackberry and cherry aromas are complimented by wood spice and toast. Flavors of currant, blackberry, and black cherry are framed by toasty va
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Organic and No Added Sulfites. Aromas of ripe pear, Golden Delicious apple, citrus fruits, and hints of vanilla and banana. Round, ripe, and generous with flavors of apple, pear, and citrus finishing
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Organic and no sulfites added. Great complex aromas with dark fruits like black cherry, raspberry, and blackberry dominating the subtle spicy undertones. Flavor complexity is enhanced with a backgroun
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NSA = No Sulfites Added. A delicious Port with the added advantage of being made from organic fruit, from a winery that is very careful to use no sulfites in the winemaking process. Beautiful tall dar
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NSA = "No Sulfites added". From the winery: "Delicate floral notes woven through a framework of intense aromas of freshly cut nectarine, white peach, and ripe melon to make an enticing package. The fl
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From the winery: "This versatile white blend is fresh and crisp, with nice floral, mineral, pomegranate, lemon peel and young peach aromas. The flavors are a nice mouthful of peach, mineral, and nect
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Organic and no sulfites added. An initial whiff of red grapefruit gives way to super ripe, almost jammy blueberry with a dose of white pepper. The flavors mimic the aromas exactly, with a huge, balanc
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The aromas of ripe plum, black currant, and rich spices are balanced with touch of sweet oak and vanilla. Flavors of blackberry, currant, and black cherry dominate the surprisingly full mouth feel, wi
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A deep, inky purple color with enticing black cherry, boysenberry, currants, and sweet chocolate balancing complex allspice and toasty oak aromas. This bold, structured wine with concentrated black ch
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From the winery: Layers of lush, black cherry, sweet plum, blackberries, wood spice, vanilla, and a touch of cocoa. The flavors are consistent with the aromas, having sweet cherry, Marionberry, and mo
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Beautiful aromas of nectarine, ripe kiwi, watermelon, vanilla, and oak spice invite you to look deeper for the streak of mineral. The flavors follow along with nutmeg, peach cobbler, and slightly butt
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Intense color and concentration of fruit balanced by toasty oak and spice aromas. Layers of dark fruit, sweet black raspberries, black cherry, and cloves are wrapped by elegant French oak and exotic s
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Just wonderful and very reasonably priced, this port, in an attractive bottle, is great with chocolate. Inky purple color, with aromas of black plum, cassis, anise, cocoa and baking spice. The flavors
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