• "This is the saddest day in the 50 year history of UCC. Our hearts go out to every student, every employee, and every family touched by this tragedy.

    "I want to thank all of our friends and neighbors who have dropped everything to help us. Over the next weeks, we will come together to accept offers of help and care so that we can assist one another."

    -Dr. Rita Cavin
    UCC Interim President

  • OregonHECC
  • Need to talk? Community partners have come together to provide support and sharing with UCC students, faculty and staff.

    Mental health professionals are offering no-cost grief sharing: 9am-8pm through Thursday at the Ford Foundation, 1600 NW Stewart Pkwy; and the Community Health Alliance, 201 Medical Loop.

    Beginning Monday, Oct 5, grief sharing will be available on campus, 7:30am - 5pm in the cafeteria.

    The Community Health Alliance is staffing a 24-hour hotline at 541-440-3532 or 800-866-9780.

  • Andrea Henderson
  • Want to help?

    The Greater Douglas United Way is accepting donations via text and online: http://www.gduway.org/UCCgive

    The Umpqua Community College Foundation is accepting donations online and by mail: https://www.umpqua.edu/scholarships-donations

    We strongly recommend that donors cast a careful eye when considering other funds, as some are not based at charitable organizations and might apply high administrative fees. Also, unfortunately, at times like these, there are unscrupulous people who will set up false accounts.

  • U of O
  • Stay up-to-date on the latest developments.

    A tribute to the victims: http://tinyurl.com/pe74yz4

    Campus is OPEN to registered students, faculty and staff ONLY the week of Monday, Oct. 5.

    All classes and campus events are cancelled until Oct. 12.

    Get UCC-related local news flash alerts.

  • LinnBentonCC

Campus is OPEN to registered students, faculty and staff ONLY the week of Oct. 5. All classes and campus events are cancelled until Oct. 12. Also, please see student/staff FAQs.

  • Umpqua Chamber Orchestra

    2014 Umpqua Chamber Orchestra

    Announcing the start of the 2015-16 season and open positions.

    Read more ...
  • Faculty Lecture Series

    Faculty Lecture Series

    Stimulate the mind and spirit by attending these fascinating 20-minute presentations.

    Read more ...


Grape Processing

The enology and viticulture program at UCC was born in 2008 with viticulture classes taught in local vineyards. Winemaking at the college began in 2010 after the college received TTB licensure. The UCC Foundation and former UCC president Blaine Nisson spearheaded an aggressive fundraising campaign to build a permanent campus home for SOWI, and, in 2012, the SOWI offices and winery moved from their temporary location to the newly completed Danny Lang Teaching, Learning, and Event Center. The winery in the Lang Center was conceived as a state-of-the-art wine production and teaching facility, with energy-saving design and built-in safety features.

Teaching Winery and Winery Incubator Concept


The winery was designed for a production capacity of 3,000 cases per year. As part of their coursework, students participate in making wines for the college’s SOWI Cellars label, which produces about 250-500 cases annually. The remaining production capacity is slated for use as a winery incubator. Winery entrepreneurs who complete the UCC V&E degree program, develop their own business plan, and receive TTB and OLCC licensure can utilize the equipment and production space as an alternating proprietor. These entrepreneurs can build their brand without the significant capital expenditures for equipment and building space. SOWI has received funding from both the US Department of Agriculture and the Economic Development Administration for both the teaching winery and the winery incubator. Because of these grants, the SOWI winery is outfitted with the best available equipment for high quality winemaking on a small scale. We are expecting our first incubator clients in the 2014 harvest.

The Winery Setup


The winery crush pad is designed with two levels to allow for gravity flow processing, if desired, and has a large covered area for performing crush activities in inclement weather. The crush pad has been equipped with a high performance crusher / destemmer and both a belt and vibrating sorting table for sorting fruit before and after destemming. The crush pad also houses an automated membrane press and a traditional basket press for small lots.

The winery production floor is open and modular to allow for many configurations to meet the needs of SOWI students and incubator clients. The winery is equipped with glycol chilling for tanks and 3 individually temperature controlled barrel or case goods storage bays. The main production floor is not temperature controlled, but is well-insulated and has a night air cooling system which blows in cool air and evacuates warm air through skylight vents. All areas of the cellar are monitored with carbon dioxide alarm systems. In addition all high voltage electrical outlets are specially designed to promote a safe work environment. The main fermentation room has a slip-resistant epoxy floor coating which is easy to clean and acid-resistant. A mix of different types of tanks, pumps, and filtration / processing equipment have been purchased to give students a full picture of the different options available and to provide maximum flexibility to incubator clients.

Music in the Tasting Room

We will have wine tasting, appetizers and live music again on Fridays, 4pm-7pm, starting in October. Thanks for your support!

SOWI Tasting Room : 541-440-7904

tasting-roomSOWI students serve an assortment of wines made at the institute for your tasting enjoyment. Additional items including beer and hard cider are offered as well.


Friday : 1 p.m. - 7 p.m.
Saturday : Noon - 5 p.m.
Sunday : Noon - 5 p.m.

View / download SOWI Tasting Room Menu. This menu is for Tasting Room wine sales only. Please contact the SOWI office at (541) 440-SOWI (7694) for Event Beverage Service.

Proceeds from wine sales and incubator fees directly supports the Southern Oregon Wine Institute Viticulture & Enology program.

Get connected with the UCC community

  • rita-cavin
    Rita Cavin
    Interim President
  • Emery Smith
    Emery Smith
    Social Science
  • Caroline Hopkins
    Caroline Hopkins
    Director of Student Support
  • Honey Mcnamara
    Honey McNamara
  • Tafea Polamalu
    Tafea Polamalu
    Retention Specialist
  • Susan Taylor
    Susan Taylor
  • Dave Stricklin
    Dave Stricklin
    Women's Basketball Coach
  • Jan Woodcock
    Jan Woodcock
    Social Science
  • Kira Oerman
    Kira Oerman
    Recruitment Specialist
  • Jason Heald
    Jason Heald
  • Marjan Coester
    Marjan Coester
    Student Life Director
  • Justin Lott
    Justin Lott
    Academic Advisor
  • danielle haskett
    Danielle Haskett
    Accessibility Services
  • Michelle Bergmann
    Michelle Bergmann
    Director of Financial Aid
  • Stephanie Newman
    Stephanie Newman
    Theatre Arts
  • Melinda Benton
    Melinda Benton