How it all started
In the early 1980’s, Roger Cockerline became interested in growing wine grapes and planted a small vineyard on his family’s farm. The Merlot grapes from the vineyard were sold commercially to a pioneer Walla Walla winery. Roger and three friends also used some of the fruit from these vines in small lots of home crafted wines. Two of the friends, Gordy Venneri and Myles Anderson, went on to found Walla Walla Vintners.

After Roger retired from teaching, the next logical step was to take his passion for wines and vines to a new level by making wine commercially. With the support of his wife, Cheryl, and his family, the 1943 dairy barn was transformed into a small winery facility. Only 25 cases of wine, all from Cockerline Vineyard grapes, were produced in the inaugural 1997 vintage. Since that first year, production has grown to approximately 500 cases annually. This limited quantity allows us to carry out every step of the process by hand.

A simple twist of fate brought long time friends Roger and Gordy back together. William vonMetzger, production winemaker at Walla Walla Vintners, was exploring his options for opening a winery of his own.  Gordy supported William's interest in a new venture, and he knew that Roger was thinking about retiring. The wheels were set in motion. Meanwhile, Tom Olander and Barb Commare approached Roger independently about the possibility of continuing the Bunchgrass tradition.  When the five of them came together, all the pieces fell into place.

Origin of the name Bunchgrass
Our region, in the southeastern corner of Washington state, was once covered by many species of bunch grass before grazing and cultivation took place. Noted Northwest poet, Robert Sund, wrote a book of poetry celebrating the unique Walla Walla Valley titled, Bunch Grass. Robert was a mentor and friend of Roger’s for 40 years. Calling the winery Bunchgrass was the perfect way to honor the long friendship as well as the natural beauty of our area. We are pleased that grasses are now returning as people use native plants to once again protect the land and stream banks.

Partners

Winemaker William vonMetzger pursued his passion for great wine to the Institute for Enology and Viticulture at Walla Walla Community College in 2002. Shortly thereafter, he began working part-time at Walla Walla Vintners while attending classes.  In 2003, he added another part-time job at K Vintners.  Upon graduation in 2004, he split time between both wineries until taking a full-time job at Walla Walla Vintners in 2005, where he remains to this day, earning the title of Winemaker in 2008.  He credits his sister, Patrice, with sparking an initial interest in wine, inviting him to tastings and wine and food pairing dinners beginning in the early 90s.  His love of poetry and literature is apparent, just take a look at the bookshelves which line the tasting room.  Even the Triolet got its name from a French poetic form.  He earned a B.A. in English from the University of Northern Colorado in 1995.

Tom Olander has been an enthusiastic contributor to the Walla Walla food/wine/art scene since moving here from San Diego in 2001.  It was during his days as a local restaurant manager and wine buyer when he first met Roger Cockerline.  The two quickly developed a relationship and became friends. Bunchgrass was always a favorite wine to sell and Tom enjoyed recommending it to the restaurant patrons.  The quality of the wines as well as the genuine down to earth attitude and the bucolic setting of Bunchgrass was always appealing. Tom, a certified sommelier, will take time out of his busy schedule as Inn Manager at Inn at Abeja to handle the sales, marketing and public relations for Bunchgrass.

Barb Commare met Roger and his canine sidekick, T-Rex, while she was teaching dog agility at her home. Roger thought maybe T-Rex would like to give agility a try.  Well, after a couple of private lessons it was clear T-Rex was much better at being Roger's constant companion and winery dog than he was at agility. An executive decision was made to just let T-Rex do what he does best, hang out with Roger.  Barb has been working at Walla Walla Vintners since 2005 and will put all of the winery business and compliance skills she has learned there to good use at Bunchgrass.

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