I grew up as the daughter of two crazy parents who had a dream to plant a vineyard and make wine in Idaho in the 80’s. Their pioneering dream came true after years of hands-on research, dabbling in UC Davis Viticulture & Enology classes, callused hands, extreme weather events and many wine-inspired late nights. My husband, Mike McClure, and I have carried on the dream of growing uniquely-Idaho Estate vines in an organic and sustainable manner and crafting acid-driven, food friendly wines. Visit our Shangri-la gardens and eclectic winery located only 30 minutes from Boise.
– Tammy Stowe McClure

Family-owned and operated, Indian Creek Winery truly believes in that old saying “Work hard, play hard.” Founders, Bill and Mui Stowe, have worked hard since 1982 to craft premium wines from the heart of Idaho’s Snake River Valley appellation. Second generation, Tammy Stowe-McClure and husband, Mike, stepped on board in 2005 to help continue the success of this growing winery. All the hard work has been paying off – a tight-knit wine club, consistently taking home gold medals from several wine competitions as well as being honored “Idaho Winery of the Year” in Wine Press Northwest’s Spring ’08 Edition.

From our 5 acres of pollinator gardens to hosting community events such as Raptor Fest, Hermit Music Fest, and WinoLympics – it’s all a part of sharing our love of sustainable farming along with crafting wine & unique experiences at Indian Creek Winery. Our Winemaker, Mike McClure, believes while the art of winemaking is enjoyable and a craft, that the wine is actually made in the vineyard. The difference in oak, aging, fermentation vessels, etc. isn’t as important as the daily vineyard decisions on the final wine. Irrigation, canopy management, organic practices for healthy soils, disease control and crops loads are all important practices to crafting a beautiful wine.

Stowe Vineyard is our Estate 20 acre vineyard on our unique caliche soils. Set at 2,700 feet elevation in a climate of 4 seasons and an average of 12″ rainfall each year. The vast Idaho mountain ranges provide snowmelt into Boise’s Luckypeak Reservoir which then feeds the farmlands mostly west of Boise. We have large diurnal ranges between warmer daytime temperatures to help foster sugar development, but cool nights to help preserve the acidity, freshness and aromatic compounds.