History
When Dusted Valley was created, the Johnsons and Braunels set out on an adventure - leaving behind their comfortable jobs to do something a little unconventional. And they haven't looked back since. This year Dusted Valley proudly celebrates their 13th anniversary of growing and crafting spectacular Washington State wine under the Dusted Valley and Boomtown by Dusted Valley labels. With strong roots in agriculture, brothers-in-law Chad Johnson and Corey Braunel focus their wine growing philosophies in the vineyard with sustainable practices, low (or modest) yields and minimalistic winemaking. The resulting wines offer a sense of place and showcase their estate vineyards in the Walla Walla Valley and other premier vineyards throughout the state. At roughly a 6,000 case operation, offerings include Cabernet Sauvignon, Syrah, and Chardonnay, along with Bordeaux and Rhone Style blends.
Specialties
Dusted Valley was founded on the notion that when family works together the American Dream can turn into a living reality. In 2003, these Wisconsin natives took a leap of faith and started a new adventure in the Walla Walla Valley. Today, under the Dusted Valley and Boomtown labels, the family farms three estate vineyards and crafts honest wines with a sense of place. Quite simply, great wines are grown in the vineyard. Our sustainable farming practices, attention to detail and extremely low yields produce grapes of infinite quality. Call us mavericks, rebels or even crazy, but we like to walk the edge and push ourselves everyday. If we don't make mistakes along the way, we aren't pushing our boundaries hard enough. The rewards always outweigh the risks. We make wines we like to drink. That's why we are growing grapes and making wine in Washington State. Old world structure, funk and earthiness meet the always bright new world fruit. Our wines are a true expression of Washington State terroir and a celebration of the people that help us grow and craft this art. Similar to our philosophies and sustainable practices in the vineyards, we apply the lessons of good science, a fair bit of experimentation and a blend of old world techniques to get the extreme quality and concentration of flavors we seek in our finished wines. This starts in the vineyard and ends with the finished product in the bottle.