WHY THE CENTER IS NAMED AFTER WALT CLORE

Dr. Walter J. Clore Biography

The Father of Washington Wine

1911-2003

Dr. Walter J. Clore was a man with a passion and vision for Washington viticulture that extended far beyond his years. The son of teetotalers, he was born July 1, 1911 in the small town of Tecumseh, Oklahoma. He grew up in Tulsa, Oklahoma and after high school, received his bachelors degree in horticulture from Oklahoma A&M, now known as Oklahoma State University. With a hardworking spirit and college degree under his belt, he managed through the Great Depression sweeping floors at an oil refinery for 25 cents an hour. This experience and an article he read on the Grand Coulee Dam irrigation project were the turning points that inspired Dr. Clore to seek out opportunities and a better life in Washington State.

In 1934, he landed a scholarship with Washington State College, now known as Washington State University (WSU) for $500 to study horticulture. He and his wife Irene, arrived in Pullman with only $5 in their pockets. In 1937, he was hired as the fourth faculty member to staff the WSU Irrigated Agriculture Research Extension Center in Prosser, WA and began work with small fruits and vegetables, including grapes. It was there he would work for the next 40 years, pursuing his interest in horticulture and cultivating a passion for growing fine wine grape varietals.

Dr. Clore began trials of grape varieties in Prosser and tested more than 250 American, European and hybrid varietals. In 1960, he partnered with WSU microbiologist and former Napa Valley resident, Charles Nagel to test the vines and determine what would grow where and under what conditions. Dr. Clore’s meticulous research was instrumental in assuring Washington farmers that they could grow vinifera grapes and produce fine wine.

Dr. Clore retired from WSU in 1976 and published his studies and feasibility of growing vinifera in Washington, “Ten Years of Grape Variety Responses and Wine-Making Trials in Central Washington.” He also co-authored, “The Wine Project: Washington State’s Winemaking History,” with Ron Irvine. He received many awards in his lifetime. In 2003 the Washington State Legislature officially recognized Dr. Clore as the Father of the Washington State Wine Industry for his research contribution to Washington vitculture.

His viticultural research, especially on the challenges of growing European wine grapes, played an indispensable role in the expansion of Washington viniculture. After retirement from WSU, Dr. Clore worked as a consultant to the wine industry, most notably for Ste. Michelle Vineyards. Today, Washington state wine is a $3 billion dollar industry and is the second largest premium wine producer in the country. 

Dr. Clore passed on February 3, 2003 at the age of  91 and will forever be remembered as the “Father of the Washington wine industry.” The Walter Clore Wine and Culinary Center in Prosser, WA will be dedicated in his honor to showcase the quality of Washington’s modern day viticulture, enology and culinary practices through education, experience and entertainment.

The Walter Clore Wine and Culinary Center will promote modern-day viticulture, enology and culinary practices by providing a destination point to educate visitors, media and industry about Washington’s wine and food.

The idea is to communicate information about the unique aspects of Washington wines in a fun and interesting orientation to the industry in the State and to help the wine consumer make informed choices.  Its vision and goals are to showcase the quality of Washington’s wine industry and to:
  * increase the tourism industry in the state of Washington
  * showcase and promote Washington wine and foods
  * raise consumer awareness and appreciation of wine
  * promote Washington’s greatest assets:  agriculture and tourism
  * provide educational experiences tied into state universities and colleges
  * stimulate related economic development

Location & Activities

The Center will be located on 22 acres adjacent to the Yakima River in the city of Prosser.  The community of Prosser is designated as the site for the Clore Center because of its location in the center of the States wine grape growing region and its distinction as the home of the largest irrigated agricultural research center in the U.S. (WSU-IAREC) where in 1934, Dr. Walter Clore, began the research on Washington’s wine grape industry.  The 17,537 square foot facility will incorporate the principles of sustainable design and respect its eastern Washington agricultural surroundings, complementing both its river front site and surrounding vineyards and gardens.

The 17,537 square foot facility will include:
  * an expansive lobby and information area for welcoming visitors and holding events and functions
  * interactive and engaging exhibition galleries
  * flexible orientation theater for lectures and demonstrations
  * state of the art, professionally outfitted demonstration kitchen
  * working vineyards and gardens, for self-guided and led tours
  * wine bar/tasting lounge for presentation of Washington wines
  * retail shop for visitors to make purchases of local products and souvenirs
  * industry and administrative office space and resource center
  * fully-equipped classroom spaces for hands-on training, teaching and meetings

Interactive Learning Opportunities

Interactive displays  will provide for the unique learning experience sought by many center visitors (in particular, the wine country tourist). These one-of-a-kind exhibits will provide visitors with a complete sensory experience utilizing the latest interpretive technologies and techniques to stimulate and engage them.  The gallery will offer a variety of topics and storylines such as:
the story of Washington’s unique natural history and its impact on the character of the soils,  microclimates and water.
   * illustrated information about the state’s varietals
  * presentation of step-by-step process of wine making from grape growing to bottling
   * history of the wine industry in Washington and the individuals who shaped it, showcasing the state’s leadership in the wine industry.

Vineyards, Gardens & Grounds

The outdoor areas at the Walter Clore Center will be a natural extension of the internal exhibit space, providing opportunities not only for calm reflection and beautiful plantings, but also for hands-on learning about soils, climates, crops, viticulture. 

The Vineyard will provide sample demonstrations vines, illustrating the difference between Washington State varietals and their ideal growing conditions.  Nearby will be outdoor support facilities to bring the classroom to the vines.

The Gardens will be devoted to agriculture and horticulture alike, offering both the aesthetics of formal botanical gardens and the interactivity of an outdoor classroom.  Much of the gardens and vineyard area will be used for professional education and development and utilized in the demonstration kitchen.

The Grounds, in addition to their interpretive functions, will also provide passive public recreation opportunities both for visitors to and residents of the community.  The grounds provide much-needed public space for fun, picnics, leg-stretching and even a secluded spot or two for wildlife-watching.

Program Space & Facilities

For more in-depth exploration, center programs will promote the wine industry in Washington State and serve as a venue for visiting chefs, winegrowers and winemakers, scholars, wine consumers and media.  Various classes, lectures, films and seminars will take place at the Center throughout the year for professionals and enthusiasts alike.  There will be 2,100 square feet of dedicated space within the Center to accommodate the needs of a variety of users:
   * classes in and demonstrations of the viticulturists’ and winemakers’ crafts
  * appreciation classes in wine tasting, wine and food pairings, local food products and culinary events
  * professional development and education programs in the wine and food service industry
  * a fully-developed, dynamic and accessible website operation is also envisioned

Industry Offices & Resource Area

To meet the needs of the rapidly-expanding ranks of wine professionals in Eastern Washington, the center is envisioned to support industry activity in 2,000 square feet, including:
  * dedicated meeting and office space to hold regional or statewide meetings, programs or instruction as well as co-op office space.
  * resource area will be a high-tech “library” for highly motivated visitors and industry professionals. 

Special computers linked to various organizations, universities, other research entities will be located in the main exhibition gallery.

Wine Bar & Dining Room

The wine bar is envisioned as the place visitors can go to taste Washington wines by the glass, flight or bottle.  It is also intended to provide a pleasant place for locals and industry professionals to gather and enjoy the wine, the view and the company.  The Wine Bar and Dining Room (2,600 square feet plus the grounds and patio area) will be the only places in the facility where people can purchase and drink wine.  Aspects of this operation that are critical to its success include:
  * “classy” and upscale character, a comfortable place for entertaining and relaxing
  * a wide range of Washington wine and beer available
  * bar seating, bar height cocktail tables and couches, chairs and coffee tables
  * adjoining the outdoor patio, which can accommodate 250 people
  * capability to be sectioned off for private and after-hours events

The Dining Room is envisioned as a special-use designation, evolving from a private Dining Room for industry functions and rental events. Accommodating up to 40 patrons at a seating, special dinners would be sold or booked through a catalog of upcoming events (also available through the web site), such as:
  * a Harvest Festival in September
  * winemaker dinners throughout the year
  * weddings, distributor dinners and release parties
  * “party” weekend food and wine experiences at different times of the  year

Wine & Gift Shop

The Gift Shop is envisioned as a major financial driver for the Center.  The ability to sell wine, packaged food for picnics, items like corkscrews and other utensils, related books, an upscale “signature” line of merchandise and other gift items.

In Summary

The Clore Center will provide approximately 12 direct jobs, but the greatest economic impact will be felt throughout the state in tourism, marketing and promotions, financial institutions and in government tax revenues and license fees.  Providing a destination facility that links the wine grape growing corridor between Yakima and Walla Walla will increase our states current two million yearly tourists.  Increased visitor traffic provides a profitable market for investment from the private sector.  Tourism related to the wine industry results in estimated expenditures of $20 million throughout the state.  This includes not only tasting room and tour employment, but also some portion of the hotel, and restaurant business overall.

Washington State wine industry has doubled in size over the past ten years with more than 28,000 acres of grapevines and over 300 state wineries.  This trend ranks Washington State second in the U.S. in total wine production.  Promotion and consumer awareness through the Clore Center will continue to boost the industry’s economic impact on the State of Washington, which is estimated at more than $3 Billion. These dollars include revenues to the wine industry and allied industries, and direct, indirect, and induced economic benefits.  In addition the wine industry employs more than 14,000 people throughout the state directly or indirectly. With the Clore project marketing and promoting the wine industry to untapped markets, the wine industry's economic impact on the State will continue to flourish.