Food Science, WSU Pullman Class of 2015 and 2016
Arabilis Wines and The Oregon Sparkling Wine Co.
Amity, Oregon
Q: How long have you owned or managed your business?
Our first vintage for Arabilis was in 2018, and we officially launched the brand at the end of 2021 with a couple of wines we had carefully developed over time. In 2024, we expanded our work by launching The Oregon Sparkling Wine Co., a custom services business focused on helping other wineries produce high-quality sparkling wines.
Q: What inspired you to start your business?
Our paths into wine were different, but they ultimately led us to the same place. Kenny’s interest began early, sparked during a family trip. Allison discovered her passion later, after completing a biology degree and exploring wineries in California’s Bay Area, where she became fascinated by the intersection of science, agriculture and human experience in wine.
We both chose WSU to pursue that interest through food science, but after graduating, we took positions with large food companies that allowed us to travel extensively. Wine remained a long-term goal. When friends from WSU who had entered the wine industry began sharing their harvest experiences, we realized the timing mattered. If we didn’t take the leap, we might never do it.
In 2017, before settling down, we wrote a business plan from our apartment in New Jersey. That plan ultimately brought us back to the West Coast to begin building what would become Arabilis.
Q: Tell us about your business, including your mission and goals.
Arabilis is rooted in a deep respect for both the science and artistry of winemaking. As Ph.D. scientists turned winemakers, we focus on crafting precise, elegant traditional-method sparkling wines, along with select still wines. Our approach is hands-on and intentional, from working with thoughtfully farmed vineyards to offering immersive tasting experiences that help people better understand the winemaking process.
The Oregon Sparkling Wine Co. complements that work by providing specialized services to other wineries. We bring technical expertise and equipment to help produce premium sparkling wines. We currently work with about 20 clients, many of them returning each year, and we’re focused on growing alongside Oregon’s expanding sparkling wine industry.
Q: What has been a memorable moment in your journey as business owners?
The most meaningful moments are often the simplest—watching someone taste our wine and light up. Whether it’s during a private tasting at Arabilis or when a client shares a sparkling wine they made with our help, those experiences reinforce why we do this work.
Recognition from the industry has also been rewarding. Our wines have been reviewed by publications such as Wine Spectator, Wine Enthusiast and Decanter. We were named one of VinePair’s “Top 15 Winemakers to Watch in 2026,” and National Geographic highlighted us among innovative wineries shaping the future of the Willamette Valley. Still, the most rewarding part remains the connection between people and the wine in their glass.
Q: Do you have any Coug traditions?
We make it a point to return to Pullman whenever we can—visiting former professors, reconnecting with friends, attending football games, and stopping by Ferdinand’s for ice cream and Cougar Gold cheese. We often bring several cans of Cougar Gold home with us; it’s become one of our favorite gifts to share with friends and family.
Q: How did WSU shape your path?
We were both drawn to WSU’s School of Food Science, particularly the sensory science work happening in Carolyn Ross’s lab. Our shared interest in how people experience wine—and how decisions in growing and production influence that experience—played a major role in shaping our careers.
Q: Why the Willamette Valley?
We moved to Oregon’s Willamette Valley because it offers ideal conditions for producing traditional-method sparkling wines. The region’s cool climate, long growing season and marine influence support the acidity and slow ripening needed for this style. Classic grape varieties like Chardonnay and Pinot Noir thrive here, often grown using sustainable practices that align with our values. We were also drawn to the collaborative nature of the winemaking community.
Q: How can alumni connect with your business?
Alumni and community members can learn more at or follow along on Instagram at @arabiliswines.