Kontos Cellars

Hot tubs and a seemingly genetic desire to make great wine began the journey for brothers Cameron and Chris Kontos. While stargazing from their family’s hot tub on cold winter nights, the brothers talked of starting a winery. However, lest you think this was a pipe dream, please note that winemaking is in their blood. People familiar with the Walla Walla wine industry appreciate the premium wines of Fort Walla Walla Cellars, where the brothers’ father, Cliff Kontos, is co-owner and winemaker. Yes, pedigree does have certain bennies, but you had better work hard, take risks and know what you are doing to be successful in the crowded field of vino in Walla Walla.

Located on “Incubator Block” (Piper Avenue) in the Walla Walla Regional Airport complex is the charming yellow structure that Kontos Cellars calls home — at least temporarily. The modern building stands in stark contrast to nearby World War II–constructed housing. As the “incubator” nickname implies, building leases here have a limited time span, six years to be exact.

A distinctive identity is key for all new start-ups. To this end, the brothers fused their Greek-derived name (actually the name Kontos is the Americanized version of a much longer Greek name) with the Washington state official insect – the green darner dragonfly. As they were dreaming of launching the winery, the brothers would notice dragonflies landing on wine barrels or buzzing around their wheat field and saw this as good omen for Kontos Cellars. After all, a dragonfly’s life is all about metamorphosis, and the brothers knew that they were about to embark on a life-changing adventure.

When it comes to winemaking, Cameron is in charge, and he had the good fortune to learn from one of the best winemakers of Walla Walla: Forgeron Cellars’ Marie-Eve Gilla. For seven years, Cameron worked as Forgeron’sassistant winemaker learning from Marie-Eve the intricacies of grape and barrel selection, and a style of winemaking that results in wines that are somewhere between fruit-forward bombs and tannin-rich grippy libations. You can cellar these wines if desired or uncork them the evening you buy them. I know that, for me, one sip of his Alatus red blend had me reaching for my wallet. His style of winemaking resonates. After my introduction, Kontos Cellars wines weren’t just Greek to me.