Badger Mountain & Powers Winery

Specialties

Wine, Wine Tasting, Weddings, Picnics

History

Established in 1982.

Visionary and life-​long farmer Bill Powers planted Badger Mountain Vineyard with his son Greg in 1982. Just six years later, well-​before the word organic became trendy and then universal, Bill transitioned his 80-​acre estate to organic viticulture and in 1990 Badger Mountain Vineyard became the first Certified Organic winegrape vineyard in Washington State. In 2004, Badger Mountain Merlot was the only wine to receive a rating of «Excellent» by Wine and Health Magazine.

Produced in the première Columbia Valley AVA, Badger Mountain Wines benefit from an ideal location and climate, deep volcanic soil, and organic production from vine to bottle. Badger Mountain N.S.A. wines (No Sulfites Added) are USDA Organic Certified and our Vintners Estate Series (VES) wines are made with certified organically grown grapes. All Badger Mountain Vineyard wines represent our ongoing commitments to environmental sustainability and the creation of high quality wines that reflect the purest expression of ex

Meet the Business Owner

Bill P.

Business Owner

Bill Powers

Winery Owner & General Manager

Having grown up in Oklahoma, dry farming peanuts, cotton, and wheat, Bill Powers was drawn to Washington State in 1957 by the Columbia Basin’s ample irrigation, rich soil, and excellent farming climate. Today, Bill has worked the land of Eastern Washington for over 50 years; his attachment runs deep and his commitment to sustaining the land is proven, active and purposeful.

In 1982, following 20 years as an orchardist and a few years in the cattle business, Bill found his perfect piece of ground and with his son Greg, planted Badger Mountain Vineyard. Located on the south facing slope of its namesake mountain, Badger Mountain Vineyard produced grapes for Washington state’s Château St. Michelle from 1985 to 1987. Bill first produced and bottled wine under the Badger Mountain label in 1988.

Ever vigilant in looking for ways to improve the vineyard and its fruit, Bill began to question what seemed an over-​exposure to chemicals in farmin