You’ve heard of a restaurant incubator. How about a winery incubator?
When Nate and Sarah Walsh started Walsh Family Wine in 2014, they had a vineyard but no winery. They hustled and scraped, making their vintages at other Virginia wineries until, in 2018, they could finally open their own facility and tasting room outside Purcellville. They never forgot those early struggles, however. Enter: The Winemaker’s Studio, an incubator at Walsh where burgeoning winemakers can create and launch their own brands utilizing the equipment, space and expertise of the Walsh team and family.
“We created the studio because it was something we wished existed when Sarah and I were getting started,” said Nate Walsh. “We would have loved to have a comfortable space to make our wines and be surrounded be interesting winemakers doing similar things.”
“Plus, it’s exciting and keeps us young,” added Sarah.
The studio started with one producer - Quartzwood Farm – in 2018 and has since expanded to doing four or five a year. The Walsh team meet with potential winemakers each year and determine which ones are a good fit for the collaboration. Some stay year after year, and some do a few vintages and move on.
Currently Quartzwood, Boden Young, Third Culture Kid and Clever Beast are in the studio while past producers have included Spinning Wheel, Guide, Cavalier and Floreligium.
“All of these are produced by Loudoun locals who are launching brands,” said Nate Walsh. “The quality of the wines has been great, so I'm not surprised that they've been successful. While none of the studio members are making large amounts of wine, they are still selling out - so that's a great start!”
Intriguingly, Clever Beast makes sweet and dry Vermouth and a zesty Tomato Spritz at the facility, so the template works beyond straight wine.
“We were Walsh customers and fans before we became part of the incubator,” said Carlene Thomas who started Clever Beast with her husband Chris. “In 2021 we were at a bonfire party with the Walsh’s and had a conversation that led to the first Vermouth product a year later. Working through the incubator allowed us to bring to life several wine-based products while remaining nimble enough to produce other botanical SKUs like perfume.”
