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Alum, founder of organic vineyard, featured in NYT travel feature

May 04, 2010

Doug Tunnell B.A. ’72 and his organic winery, Brick House Vineyard, received accolades from the New York Times in this travel feature.

After studying philosophy and international affairs at Lewis & Clark, Tunnell enjoyed an 18-year career as a CBS foreign correspondent in places such as Beirut, before returning to Oregon to start Brick House Vineyard.

“It’s so provocative to work with fruit grown in these little tapestries of soil,” Tunnell explained in this Chronicle feature. “Coming to understand how each of these microsites translates into wine is a big part of what I’m here to do.”


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