The Oregon Wine History Archive Podcast

This interview is with Will Craigie of Bryn Mawr Vineyards. In this interview, Will discusses the many pivots he took that led him to the wine industry.Will talks about his beginnings as a musician and performer. In the late 90s and early 2000s, Will performed in an acoustic rock band as a guitar player. After many incredible experiences within the music industry, Will decided he needed a lifestyle change in 2006. During his time as a musician, Will worked in restaurants on the side. After leaving the music industry, Will continued working in restaurants in the kitchen, guiding the chaos of service. Later, Will started working in a kitchen at a wine tasting venue where he learned a lot about wine through making wine lists and taking opportunities to help on the line.Will discusses his transition to Oregon and the wine industry. Will's boss at the restaurant had sent Will on a trip to the Willamette Valley to taste wines and bring back to the restaurant. Will was captured by Oregon and decided to make another pivot into the Oregon wine industry, not at a winery, but as a wine tour driver. Will started his own wine tour company and took people across the valley for tastings, frequently visiting Bryn Mawr. When Will's business went under during the pandemic in 2020, he started working part-time at Bryn Mawr as a cellar assistant. By 2021, Will was brought on full-time as a cellar assistant and before that harvest was over, he was named cellar master. In 2022, Will transitioned into an assistant winemaker role.Later in the interview, Will talks about his future and the future of the Oregon wine industry. Will is happy at Bryn Mawr and does not plan on going anywhere. Will believes he still has more to learn at Bryn Mawr, specifically the vineyard side of things. As for the wine industry, Will trusts that things will regenerate as they have done in the past. He has hopes for the future for himself and the industry.This interview was conducted by Rich Schmidt at Bryn Mawr Vineyards in Salem on August 19, 2026.

This interview is with Elishca Charles of Kann. In this interview, Elishca discusses her journey through hospitality and what it means to her.Elishca talks about her early aspirations of becoming a military doctor, studying public health in college. When Elishca realized that career might not bring her the most joy, she started working in restaurants and never left. Elishca started learning about wine with her coworkers and continued educating herself from there. After the pandemic, that restaurant could not keep her in the same capacity, so she switched to the hotel industry as a food and beverage manager where she got experience in event planning. Throughout this time, Elishca was growing her wine knowledge and wanted to work in a winery. Visiting Oregon awhile back, Elishca decided to make the move in 2023 and secured a job at Domaine Serene.Elishca discusses her experiences within the Willamette Valley and her transition to Kann. Elishca had always loved Oregon Pinot Noir and grew a deeper appreciation for the Willamette Valley working for Domaine Serene. She hoped people left the winery feeling curious to try more wines and exposed to what is in our backyard. From there, Elishca was offered the opportunity to interview with Kann for a general manager position. Elishca had dined at Kann previously, and had dreamed of working there. Kann combined Elishca's Haitian culture and the food she grew up eating with her love of wine. Later in the interview, Elishca talks about what hospitality means to her. Elishca defines hospitality as an unwritten and unspoken language. She believes that hospitality is felt immediately when walking into a new place. She notes an experience she had with her grandmother in Haiti who did not share the same language. Elishca explains that her grandmother communicated through food and hospitality, something she takes with her throughout the industry.This interview was conducted by Rich Schmidt at Kann in Portland on August 18, 2026.

This interview is with Carrie Higgins of Press Printing & Packaging. In this interview, Carrie discusses her part within the wine industry and starting her own company.Carrie talks about looking for a relationship-based career right out of college. In 1993, Carrie started as a sales rep for a wine labeling company after finding the role in a newspaper. After building relationships within the wine industry, Carrie knew she found her people. At the time, she was working with the pioneers of the industry and making connections with the future generations of the Oregon wine industry.  Becoming enamored with the wine industry, Carrie helped build a printing company's successful labeling division until she starting her own company in 2020.Carrie discusses what drove her to start her own company. Although at a successful company, Carrie felt limited in what she could offer to her partners. She created Press to help out the little guys. She found ways to save costs on printing and was able to give specialized services to individual wine brands. Unique to Press, Carrie works with about seven different print partners to give each client exactly what they need at a fair price. Carrie's biggest success story is A to Z. Carrie has been with A to Z since the beginning and has helped grow the brand into what it is today through labeling. Later in the interview, Carrie talks about her perspective on the current climate of the industry. While she predicts consolidation and closure of wineries, she is optimistic about the future. Carrie believes people are not going to stop drinking wine and the industry isn't going anywhere. Although the industry is not experiencing the huge growth of previous years, the exponential growth was not sustainable. While the industry is looking for every way to save money during this time, Carrie predicts Oregon wine will come out on the other side.  This interview was conducted by Rich Schmidt at Carrie's mobile office in West Linn on August 17, 2026.

This interview is with Aaron Kirschnick of Galaxy Wine Company. In this interview, Aaron discusses his work selling wine in almost every medium and the story that inspired his Pinot Noir Rosé, Mano Coronuto Wine.Aaron talks about starting out in restaurants on the culinary side where he started learning about wine. When the hours were not sustainable, Aaron decided to pursue his interest in wine, starting out at a wine importing company. After a serious health scare, Aaron felt he needed a change but wanted to stay in wine. Aaron transitioned into sales and has worked in almost every aspect of wine sales including retail, wholesale, and direct to consumer, eventually landing at Galaxy. Aaron plans to stay at Galaxy until he potentially goes off on his own, pursing his personal wine dreams.Aaron discusses the story behind creating his own wine in the hopes of helping other people. In May of 2025, Aaron was diagnosed with throat cancer. During his time at the hospital receiving treatment, he watched his fellow patients struggle with the financial burden of chemotherapy, and wanted to help. Thus, Aaron created Mano Cornuto Wines that raises money for the Willamette Valley Cancer Foundation. When Aaron was too sick to produce the wine, the industry stepped in and produced 3 barrels of wine for his cause the first year. Now that Aaron is cancer-free, he plans to be more hands-on as the project continues. Later in the interview, Aaron talks about the future of the Oregon wine industry. Aaron believes that people with passion and a story sell wine and those stories won't go away. Aaron is optimistic for Oregon wine and thinks there is still room for growth. He hopes to see more varietals in the valley as the industry evolves.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on August 11, 2026.

This interview is with Scott Sabbadini of Bjornson Vineyard. In this interview, Scott discusses his experiences within the wine industry and achieving his dream of working in the Willamette Valley.Scott talks about growing up in an Italian family who visited Italy multiple times throughout his childhood. Wine had always been on the table and he always associated it with connection. When it was time to go off to college, Scott followed in his parents' footsteps and went to UC Davis. Scott's father had suggested he take a few winemaking courses and eventually, Scott declared winemaking as his major. After spending a year abroad in Italy and finishing school, Scott jumped right into the industry.Scott discusses his various jobs within and adjacent to the industry. Scott's first real harvest in the industry was in 2006 as an assistant winemaker in a two-person operation. Here, Scott gained a lot of experience within a short amount of time. Scott experienced the opposite scale of production when he did a harvest in New Zealand. Scott believes most people in the industry should experience working in such a large scale because those skills are incredibly transferrable. After working various assistant winemaking jobs, Scott knew he wanted to take the next step. Although before that next step, Scott brewed beer for a year instead. When he decided brewing wasn't for him, he went back to wine and is now the head winemaker for Bjornson.Later in the interview, Scott talks about his role at Bjorson and his view on the Oregon wine industry. Scott started at Bjornson in July of 2019 when he was able to prove himself as a quality winemaker before the smoke of 2020. From there, Scott has been experimenting with different varietals and even started a custom crush program at Bjornson on top of starting his own consulting business. As for the industry, Scott is excited about the overlap of institutional knowledge and young ambition within Oregon wine. Scott is having fun on this wave of expansion and experimentation.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on August 10, 2026.

This interview is with Jon Larson & Boyd Pearson of Redolent Wine Company. In this interview, the two discuss bonding over wine and starting their own brand.Jon & Boyd talk about first meeting in 2008 when Boyd and his wife moved to Portland. Boyd moved across the street from Jon and Jon noticed they disposed of a lot of wine bottles. With a huge interest in fermentation, Jon became friends with Boyd and they started talking about wine. Jon knew the fermentation and Boyd knew wine and sales. After a friend had some extra fruit, the neighbors decided they were going to make some wine, something they had many conversations about on Jon's porch.The friends discuss the development of Redolent and their unique style of wine. Jon & Boyd picked the name “Redolent” because it essentially means a smell or taste that brings back a memory. Jon describes it as “tater tots are redolent of grandma's house.” Although they were originally worried people wouldn't be able to pronounce it, the name reflects how they want their wines to be redolent of the fruit it was made with. Redolent wines are made with fruit that was picked early. The two enjoy the delicate nature of these wines and the ability to drink more of it. Redolent released its first vintage in 2015 as a small project between friends who would be happy even if the wine didn't sell because that meant they could drink it themselves.Later in the interview, Jon & Boyd talk about their plans and aspirations for the future. As of this interview, Jon & Boyd still have day jobs and Redolent is their side project. The dream is to make Redolent their full-time gig and have their wines age well over time. Even if that doesn't happen, the two would be happy to just simply keep hanging out and drinking wine together.This interview was conducted by Rich Schmidt at Jon's house in Portland on August 7, 2026.

This interview is with Jeff Makjavich of Les Caves Wine Bar. In this interview, Jeff discusses his history within hospitality and his decision to return to Les Caves.Jeff talks about his early experiences in hospitality working as a barista and in small restaurants. After experiencing the ceremony of full-service restaurants, Jeff decided that's where he wanted to work. From there, he continued working in restaurants, but at a higher level. Eventually, he was hired a restaurants with established wine programs. While he didn't get it at first, Jeff knew he needed to learn about wine or he would be limited within hospitality. Jeff continued to learn about wine on the job and off the cuff. Working at Little Bird, Jeff grew into the hospitality professional he is today and played the role of wine director assistant.Jeff discusses his first go at Les Caves and how he returned to it years later. Jeff was offered a job in April of 2019 through mutual connections and was enthralled by the atmosphere of the wine bar. After taking the job, Jeff was noticing little things he would do differently around the wine bar. He wanted to be able to decide what wines he was pouring and refrain from taking reservations. During the pandemic, Jeff decided to leave Les Caves and go back to restaurants. During this time, Jeff remotely created wine lists for a restaurant in Texas and learned more about curation. It was when he was getting comfortable in his job that Jeff was offered to come back to Les Caves, but this time as an operating owner.Later in the interview, Jeff talks about the changes he has made to Les Caves. Jeff's goal for the spot was to create a casual place for people to hang out and drink wine on the daily. He is determined to make Les Caves different from other wine bars by staying open later and changing the business model of a usual wine bar. Les Caves offers a wine list presented like a bottle list and does not open a new bottle until the previous one has been finished. At that point, the customer can pick the next bottle they open. Jeff finds that this doesn't waste wine and allows customers to explore wines they may not have tried otherwise.This interview was conducted by Rich Schmidt at Les Caves Wine Bar in Portland on August 6, 2026.

This interview is with Kevin Parsons of Cluster Stuck Wine Consulting. In this interview, Kevin talks about his experiences within the wine industry and discusses parts of the industry not everyone sees. Kevin talks about his early aspirations of becoming a winemaker. Kevin knew he wanted to be in wine early on in his life. After brewing beer with his father and going to an art high school, Kevin decided he wanted to get into the wine industry as a sophomore in high school. From there, Kevin studied horticulture at CalPoly and worked his first harvest his senior year as a lab assistant. This cemented Kevin's ideals of becoming a winemaker. Kevin discusses his many different roles within the industry. After moving to Arizona for his wife's education, Kevin was looking for wine jobs within a difficult climate. He started in agricultural research and transitioned to brewing beer where he got to express his creativity. After proposing to his wife in the Willamette Valley, he knew that was where he wanted to put down roots. Within the valley, Kevin has worked as an assistant  and head winemaker and custom crush manager. During this time, Kevin started the Willamette Valley Wine Journal Club, a place where like-minded people can mix wine academics and practice together.Later in the interview, Kevin talks about the difficult times he's gone through within the industry. Kevin has learned that he prefers to work under an owner that practices humility and leaves their ego at the door. Through his experiences, he has learned how he wants to treat people and more importantly, how he doesn't want to treat people. While Kevin may not have had the best experiences at certain wineries, he is proud of what he was able to accomplish at bad places. Now, Kevin operates his wine consulting business and keeps an eye out for the right opportunities within the industry.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on August 4, 2026.

This interview is with Davis Dixon of HiFi Wine Bar. In this interview, Davis discusses his transition from restaurants to fully focusing on wine.Davis talks about working in restaurants at a young age and hospitality becoming a part of who he was. Until he worked in Seattle, he didn't realize people could make a career out of hospitality. Although Davis had been intimidated by wine, he was fascinated by it as it always surrounded him in restaurants. In 2019, Davis decided to put his full focus on wine and asked for the Wine Bible to start his wine education. From there, Davis worked as a bartender who was determined to learn about his facilities' wine programs.Davis discusses his transition to HiFi and becoming a sommelier. After working a harvest in New Zealand, Davis wanted to work a harvest in Oregon, moving to the Willamette Valley. Through his connections, he started working at the International Pinot Noir Celebration where he connected with Ben and Evan of HiFi and was offered a position. After working part-time at HiFi during harvest, Davis accepted a full-time position in the wine bar. Working at HiFi, Davis has been learning leadership skills and how to put the right bottles in front of people. While working at HiFi, Davis was also working on his advanced sommelier certificate from CMS, becoming even more educated in wine.Later in the interview, Davis talks about his goals for the future. Eventually, Davis wants to be a wine buyer. He wants to make the decisions on what wines are available to his customers. At this time, Davis is only able to create success for himself, but in the future, he wants to use his knowledge and skills to do things for others within the industry, especially aspiring black sommeliers. Davis believes people within the industry are generous with their time and information, and he wants to be able to give back in the same way.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on August 4, 2026.

This interview is with Fiona FixMitchell & Marcus & Allie Hall of RainSong Vineyard. In this interview, the second generation of RainSong talk about growing up on the vineyard and taking over the family business.Fiona and Allie talk about growing up on the vineyard and becoming involved in their parents' dream. Their parents, Mike and Merry Fix, purchased the vineyard when Fiona was around 5 years old and before Allie was born. Growing up in the industry, the two remember going to wine events and festivals with their parents and helping out around the vineyard and winery. They believe RainSong is a magical place and were grateful that they could remain living on the property in their own houses.Marcus discusses becoming involved with RainSong and eventually becoming their head winemaker. Marcus and Allie met in college, and when it was evident he would be sticking around, Mike started asking him to help out with little things around the winery, and bit by bit, he started teaching him how to make wine. His first harvest was in 2009 and after spending some time at RainSong, he was easily convinced to become a part of the business and lifestyle. Marcus claimed his first vintage as head winemaker in 2011 has been evolving in the role ever since.Later in the interview, the three talk about the process of taking over the business. It was a smooth a gradual transition from the first generation to the second, but the three officially took over RainSong in 2019. Usually, a new generation brings lots of change, but the three want to maintain the feeling and friendliness that RainSong has always had. While they plan to keep the winery mostly the same, they have introduced new varietals and a wine club to stay up to date and relevant in the modern climate. This interview was conducted by Rich Schmidt at RainSong Vineyard in Cheshire on August 3, 2026.

This interview is with Mike & Merry Fix of RainSong Vineyard. In this interview, the couple discusses how they started their vineyard and passed it along to the second generation.The two talk about how the vineyard went from an idea to a reality. Mike and Merry met in college through skydiving club at different universities. Now, the couple has been married for almost 55 years. After Mike retired from Nabisco at 52, they could achieve their dreams of owning and living on a vineyard. Mike was always interested in fermentation and Merry wanted to raise a family in the country. After making a three-way trade for land, Mike and Merry started planting in 1985. The first year, they realized how naive they were about the difficulty of producing a vineyard, but they were quick leaners. They learned a lot from a friend who had started a vineyard a few years before them and took UC Davis wine refresher courses to obtain winemaking knowledge.Mike and Merry discuss their successful bottling program. RainSong was widely known for this program until the pandemic in 2020. The two got the idea when they were traveling in Italy and stumbled upon a small winery that allowed customers to bring their own bottles and containers to collect wine directly from the barrel. While Mike and Merry couldn't do this exact model due to labeling laws, they were able to make it their own by supplying bottles with a simple label. This program was wildly successful and built a great community around the vineyard. Each year, the attendees looked forward to hearing “the bear joke.”Later in the interview, Mike and Merry talk about passing the vineyard off to the next generation. While their son-in-law has been making their wine since 2011, they didn't make the official transition until July 2019. Now, the vineyard is in the hands of their two daughters and son-in-law. The couple is grateful to keep living on the vineyard and being involved in RainSong on a smaller scale. Now, they do more of the background work and leave the future of RainSong to the next generation.This interview was conducted by Rich Schmidt at RainSong Vineyard in Cheshire on August 3, 2026.

This interview is with Perry Heistuman and Eli Doty of Hoty Wines. In this interview, the couple discusses their separate careers in hospitality and how they created a wine brand together.Perry talks about always being plant-driven and hospitality-centered. Her father worked in wine distribution all throughout her childhood so she already had a limited view of the wine industry. At 19, Perry worked her first harvest in Italy, learning a lot about winemaking and cellar work. At the age of 26, she decided to go to Oregon State University to study viticulture, a side of the industry she didn't know much about at the time. From that experience, she learned that she enjoyed the winemaking and hospitality side of the industry.Eli discusses his entrance into the industry. Eli also started working in hospitality and restaurants where he grew an interest in wine. He had always had a connection to nature, and wine was a way to celebrate that. He also believes that wine can take you places both physically and mentally. Working in restaurants, Eli got heavily involved in creating wine lists and pairings. Eli has completed his WSET diploma and is looking to advance further as a sommelier through CMS.Later in the interview, the two talk about coming together to create Hoty Wines. The two met in college and started drinking wine together. After bonding over wine throughout their relationship, they came across some fruit that was unspoken for. They took this opportunity to make their own wine with grapes Perry had farmed. They claim that every wine they make is like a college course. The two released their first vintage in 2023 and look forward to releasing their 2024 and 2025 vintages.This interview was conducted by Rich Schmidt at No Clos Radio in Forest Grove on July 31, 2026.

This interview is with Jennifer Regan-Lefebvre of Trinity College in Connecticut. In this interview, Jennifer discusses her career as a professor and wine historian and her initial impressions of the Oregon wine industry.Jennifer talks about her education and path into her profession. While Jennifer was born in America, she spent her formative years from 10-18 years old in London. She started her schooling at Georgetown University with a focus on former British colonies. She furthered her education after studying abroad in Galway, deciding to get her master's degree in Irish history. After moving to Paris, Jennifer developed her love of wine and the stories that come with it. Once she accepted a job at the University of Cambridge, she joined the wine committee where she learned a lot about wine. From there, she went to Trinity College where she serves as the chair of the history department.Jennifer discusses her decision and process for writing her book “Imperial Wine: How the British Empire Made Wine's New World.” With a background in former British colonies, the book focuses on Britain's role in creating the wine industries around the world. Jennifer decided to write the book in 2011, and with a decade of research, she published the final product in 2022. The book went on to win the André Simon Drink Book Award of 2022 and the Gourmand Award (Best Wine History Book, United States) in 2023 from the Gourmand World Cookbook Awards.Later in the interview, Jennifer talks about her future projects. Jennifer is working on a short book about how people use history to sell wine. Jennifer explains that wine is a narrative driven commodity that uses history and tradition to appeal to consumers. She is also co-editing a wine book with her colleague and has many other ideas for future publications. With a year sabbatical, she is hoping to reach her WSET diploma.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on July 30, 2026.

This interview is with Myles Nelson of Jachter Family Wines. In this interview, Myles discusses his many different experiences within the industry and how he ended up at Jachter.Myles talks about starting in sociology at Fresno State until he experienced their wine program. His friend was a viticulture major so he decided to take an intro wine class, eventually changing his major to enology. From there, Myles participated in many different internships including vineyard scout, lab assistant, viticulture technician, and harvest intern. These internships took him to California, Australia, and eventually Oregon where he settled at Gran Moraine for 9 years.Myles discusses his time at Gran Moraine and moving up the ranks. Myles started at Gran Moraine in 2016 where he experienced gradual growth throughout the years. Before Myles made the transition to Jachter, he was the assistant winemaker at Gran Moraine and felt that he was ready to take the next step of becoming head winemaker. Due to his love and comfort with Gran Moraine, Myles waited for the perfect opportunity to make the transition to a different winery as head winemaker. Looking at jobs online, Myles found the position at Jachter which had the young, family feel that Myles appreciated.Later in the interview, Myles talks about his beginnings at Jachter and hopes for the future. After meeting the crew, Myles was confident he made the right decision. It was his first harvest with Jachter that cemented his thoughts about his future with Jachter. Myles is excited to continue making wines at Jachter and getting to know the vineyard better.This interview was conducted by Rich Schmidt at Jachter Family Wines in Newberg on July 30, 2026.

This interview is with Cassondra Bird of The Scout Wine Bar. In this interview, Cassondra discusses growing her passion and education of wine. Cassondra talks about starting in restaurants and hospitality, developing a love for serving others. It was when she moved to Spain for a year that she was engulfed in the word of wine. She enjoyed that wine was apart of everyday life in Spain, something she was unfamiliar with. While working in restaurants, Cassondra continued to learn about wine even becoming a certified sommelier in 2018. Cassondra thought she would always be in restaurants until 2020 changes her plans. During this time, Cassondra got her WSET diploma and worked a harvest in California.Cassondra discusses her next steps after the pandemic and how she got to where she is now. Cassondra switched gears and started working in wine PR with Play Nice Public Relations. It was when her best friend since high school's husband, and now business partner, approached Cassondra and asked her to start a wine bar with him that The Scout became a twinkle in their eyes. After a lot of hard work, The Scout was officially opened in 2025. The wine bar also sells beer, ciders, and even has a monthly book club.Later in the interview, Cassondra talks about the future of The Scout and the Oregon wine industry. Cassondra has started teaching wine courses at the wine bar and has been asked by club members to increase the number of courses. As for the Oregon wine industry, Cassondra believes that the grapes Oregon isn't famous for are going to explode in popularity.This interview was conducted by Rich Schmidt at The Scout Wine Bar in Gresham on July 29, 2026.

This interview is with Shaun Vrooman of Adelsheim Vineyard. In this interview, Shaun discusses his journey to wine and time spent at Adelsheim.Shaun talks about starting in hospitality through restaurants, bars, and eventually fine dining. While working in fine dining, Shaun got to experience wine. Shaun learned about wine through tasting and went through the beginnings of becoming a sommelier before he decided he wanted to make wine himself. When deciding where he wanted to do his first harvest, he took a road trip across the west coast and decided the spot would be Oregon before the trip was over.Shaun discusses his first harvest at Adelsheim and his decision to stay. Shaun's first harvest at Adelsheim was in 2016, a time when the industry was experience immense growth. Shaun learned a lot about the industry his first harvest by asking a lot of questions and loved the Adelsheim environment. After harvest, Shaun was offered a full-time job as cellar hand at Adelsheim in 2017. Throughout Shaun's 11 harvests with Adlesheim, he kept moving up the ranks. From cellar master to assistant winemaker to now head winemaker, Shaun has devoted a lot of hard work to Adelsheim.Later in the interview, Shaun talks about the future of the Oregon wine industry. Since Shaun joined the industry during a successful time, he has seen the industry change throughout the years. Shaun believes that the industry is all about cycles and it will see success again. He believes there is still growth to be had and the people within the industry have a natural resilience.  This interview was conducted by Rich Schmidt at Adelsheim Vineyard in Newberg on July 28, 2026.

This interview is with Rich Cushman of Viento Wines. In this interview, Rich revisits his Oregon wine story and shares updates on his journey since his previous interview in 2014.Rich talks about the spark that set him on the winemaking path. Rich took a tasting class at Oregon State University in 1977 and fell in love with wine. With a passion for science and art, Rich decided to get his masters at UC Davis. After graduating, Rich did a harvest internship in Germany in 1980 where he learned a lot about the winemaker he wanted to become. When he returned, a friend gave him his extra vines so Rich planted them in 1981, creating his brand Viento Wines. Rich discusses his role in the industry now that he is pseudo-retired. Rich still has five clients that he guides throughout harvest. Rich also has two sons that are involved in the wine industry as well. His son, Peter, is a winemaker at Jacob Williams and his son, Joe, is on the vineyard side at Threemile Vineyard. Rich is incredibly proud that his children continue to contribute to the Oregon wine industry. As for himself, Rich currently enjoys gardening, cooking, cycling, swimming, and traveling.Later in the interview, Rich talks about the changes he has seen within the Oregon wine industry since his beginnings in the 80s. Rich believes that wine used to be more simple and friendly even though he claims it is easier to make wine these days compared to when he started. He wants the truthfulness of the Oregon wine industry to be maintained, but he has hope for the future. This interview was conducted by Rich Schmidt at Linfield University in McMinnville on July 27, 2026.

This interview is with Maxine Braune-Williams & Joe Williams of DAnu Wines. In this interview, the couple discusses how hospitality got them in the wine industry.Joe talks about starting in restaurants at 14 years old. He has work every job imaginable within a restaurant, even owning his own at one point. After 30 years in the restaurant business, Joe decided to dip his toe into wine with the goal of creating his own brand. Maxine went to school at Penn State for restaurant management and did just that. She even worked in Yellowstone National Park and learned how to work with many different people.Joe discusses opening up the tasting room and bringing Maxine along. Joe started his label in 2011 and opened a tasting room in 2017. In 2019, the two started talking after meeting in the 90s and started a long-distance relationship until 2020 when Maxine moved with Joe and started helping manage the DAnu tasting room. The couple explains that they were able to survive COVID-19 because of the Hillsboro community. Now, they continue to run their small-scale tasting room.Later in the interview, the two talk about the future of the Oregon wine industry and what it needs to survive. They believe that there needs to be “the small guy” in the industry because the Oregon wine industry is about trying new things. They don't want to loose the Oregon identity by the market being overrun by big corporations. For themselves, they plan on maintaining their role in the community and never loosing their passion for wine.This interview was conducted by Rich Schmidt at DAnu Wines in Hillsboro on July 24, 2026.

This interview is with Jo Spencer of Roth's Fresh Markets. In this interview, Jo discusses how she views the relationships between wine and retail consumers.Jo talks about how she started drinking wine and created a brand. When Jo and her husband first met, they would drive around Oregon tasting different wines. Her husband's mother had made fruit wines growing up, and he wanted to make some himself. After the two took wine courses at Chemeketa, they decided to open a winery in 2002 with their brand Mia Sonatina Cellars, eventually opening a tasting room in 2006 in Amity.Jo discusses how she got into being a wine steward. After her husband had passed, Jo could no longer keep their business open and decided to shift gears in her career. She wanted to stay in the wine industry and the only role that appealed to her was being a wine steward. Jo remembered that Roth's had wine steward positions because she used to sell her wine to them. After being trained at different stores, Jo took the permanent position of wine steward at the West Salem store.Later in the interview, Jo talks about selling in the store and the future of the wine industry. Jo has learned to ask the right questions to ensure her customers are getting exactly what they are looking for. Jo has noticed that younger customers are leaning more towards Asian products compared to European wines. Jo believes that the industry should listen to their younger customers to learn what products they are looking for.This interview was conducted by Rich Schmidt at the Roth's Fresh Market in West Salem on July 22, 2026.

This interview is with David, Briana, John (Soren), and Lauren Rasmussen of Kristin Hill Winery. In this interview, the family talks about the history of Kristin Hill and how they joined three brands under the same roof.David and Briana talk about their introductions to wine. David built pubs in the 80s and started drinking wine. His friend's dad started making wine so he worked as an intern for him. After retiring, David decided to start making his own wine. Briana studied abroad in Europe and was able to taste a lot of wines. After returning to the U.S. and finding she had an expensive palate, she decided to get into the wine industry. Soren was born into the industry, doing work for his father while growing up, until he decided that wine was a passion for him as well, and later, he brought his wife, Lauren, into the mix.The group discusses the history of Kristin Hill and how they renovated the property. In the 80s, the Aberg family purchased Kristin Hill and started pursuing their dream of owning and operating a winery. After they decided to let the property go, along with their winery, the property sat for many years. Then in 2017, the Rasmussen family decided to purchase the property to join their brands together at the same location. While they did a lot of renovations, the family wanted to keep the legacy of Kristin Hill alive, keeping the name and selling their wines in the tasting room.Later in the interview, the family talks about running their brands and tasting rooms before purchasing the Kristin Hill property. The family lived in Newberg, but had tasting rooms in Forest Grove. They explained that they would often take two or three trips a day to get everything done for their brands while also balancing Soren's wrestling schedule. They claim that ever since purchasing the property, their quality of life has improved immensely. Now, the family enjoys working together and creating their own legacy alongside the Kristin Hill legacy.This interview was conducted by Rich Schmidt at Kristin Hill Winery in Amity on July 21, 2026.

This interview is with Colin Eddy of NW Wine Company. In this interview, Colin talks about his growth within the industry and the growth of NW Wine Company.Colin talks about growing up in Texas and working in restaurants at an early age. When he transitioned to a big steak house, his wine journey began. This restaurant offered over 100 wines by the glass and were looking for someone to manage their wine program. Colin stepped up and got to taste a plethora of wines, even traveling around the world to taste more. When Colin realized he couldn't stay in restaurants forever, he reached out to wine reps he had worked with to switch careers. Eventually, Colin was asked to come to Oregon to work at Penner-Ash Wine Cellars until it was sold to Jackson Family Wines.James discusses his next move after losing work at Penner-Ash. Colin had known Laurent Montalieu from being at Penner-Ash and was hired at NW Wine Company through recommendations. In the 10 years he has worked with the company, they have doubled in vineyard acreage and expanded in number of employees as well. Starting in sales, Colin wanted to lead. When the company hired international sales employees, Colin rose to Senior VP of Sales. Now, he also creates his own wine at NW named after his son, Daniel Ford.Later in the interview, Colin talks about his other involvements in the Oregon wine industry. Colin has been largely involved in Oregon Pinot Camp serving as the treasurer, Vice Chair, and eventually Chair. He truly believes in the program and cannot wait to act as a mentor to future members. He was also offered a spot of the board of directors and fulfills in the role with great honor.This interview was conducted by Rich Schmidt at NW Wine Company in Dundee on July 21, 2026.

This interview is with James Buzo Tipton of Fullerton Wines. In this interview, James discusses joining the wine industry in California and transitioning into the Oregon wine industry.James talks about growing up in Portland with a family that was interested in craft beer and brewing. After moving to California, James started working for his friend's family's wine distribution company. Eventually, he transitioned into different roles in tasting rooms and as a cellar hand. When he moved back to Oregon to be closer to family, he found Fullerton and started as a cellar hand in 2018.James discusses his growth within Fullerton and his style as a winemaker. Starting as a cellar hand, James kept taking on more responsibilities as he did more harvests with Fullerton. Eventually, he was given the title of assistant winemaker. James describes his winemaking style as light-handed. He doesn't like to intervene with what makes a vintage unique. In the future, James wants to make his own wine, even foraging his own fruit.Later in the interview, James talks about the future of the Oregon wine industry. James believes it will take new faces and new blood to keep the industry afloat. He discusses that consumer trends are changing and the industry needs to take a step back to find what consumers really want.This interview was conducted by Rich Schmidt at Red Shed Vineyards in Lewisburg on July 20, 2026.

This interview is with Jacob Brink of Arbitrary Cellars & RAW Cider Co. In this interview, Jacob discusses how he found that wine was something he could never get bored of.Jacob talks about starting his career in the Marine Corps as a helicopter mechanic and painter. After being honorably discharged, Jacob had to decide where he wanted to live. Previously, Jacob had taken a trip to Oregon and decided that is where he belonged. After finding work in hydrogen storage, Jacob was getting bored again. He had enjoyed wine as a consumer and joined the Battle Creek wine club. When he jokingly asked the manager for a job, he took Jacob up on it. Since then, Jacob has been working in various tasting rooms and vineyards.Jacob discusses his experience and education within the wine industry. After managing the tasting room at Battle Creek, Jacob transitioned to Fullerton Wines eventually opening up a tasting room in Corvallis. He learn about wine and the industry by asking smart people dumb questions. After gaining more experience, Jacob wanted to start his own brand. The name stems from the idea that if the wine is good, everything else should be arbitrary. Jacob continues to grow Arbitrary along with working full-time as the outside sales and tasting room manager of RAW Cider Co.Later in the interview, Jacob talks about his hopes for the future of Arbitrary and the Oregon wine industry. Jacob hopes to eventually create a sustainable ecosystem with RAW Cider Co. Along with success, Jacob wants to lift other people up as he rises. He believes that if we provide for the next generation, they will provide for us.This interview was conducted by Rich Schmidt at Red Shed Vineyards in Lewisburg on July 20, 2026.

This interview is with Deron & Hannah Davenport of Stray Cider. In this interview, the newlyweds explain how they found their way to cider and each other.Deron talks about starting out as a baker. He loved the idea of creating art through science and found that fermentation fascinated him. From there, he started brewing beer and fermenting cider at home. As Portland Cider Co. was starting to gain some traction, Deron talked his way into a job and eventually made his way up to head cider maker. After pitching unconventional ideas for Portland Cider Co., he was encouraged to start his own brand where he could experiment as much as he wanted.Hannah discusses how her relationship with cider started with her mom. Hannah grew up on a farm that grew apples. As she was starting college, her mom started experimenting with apple fermentation and eventually started Bauman's Cider Company. After trying different careers in design, Hannah came back to help her mom with the company and never left. Hannah took her background in design to help Deron in branding Stray and joined his venture after connecting to the cider itself.Later in the interview, the couple talks about how their friendship evolved into a work relationship which evolved to a romantic relationship. After spending so much time together to build the brand, they fell in love. Deron explains how their relationship grew along with stray. They finally tied the knot in June of 2026 and plan to continue to nurture their love for each other and Stray Cider even further.This interview was conducted by Rich Schmidt at Linfield University in McMinnville on July 17, 2026.

This interview is with Tim Kinkade of Cynthian Vineyards. In this interview, Tim discusses how he accomplished his vineyard dreams.Tim talks about his many years as a contractor. He started in construction at 18 and stuck with it until he retired. He found work in places like Alaska and Hawaii until he got married and had children and settled in Corvallis, Oregon. Towards the end of his career, Tim's sub-contractors were all retiring and he felt it might be time for him to follow suit. After having a dream of building his own vineyard for years, Tim sold the house he built and his children grew up in to started looking for vineyard property in 2012.Tim discusses the property of Cynthian Vineyards itself. Tim stumbled upon the property when he was golfing at Cross Creek located above the golf course. After checking it out and realizing there was already a house there, Tim jumped on the opportunity. In terms of growing grapes, the fruit loves the property. There is not a flat spot on the vineyard and the vines get the wind directly from the coast. Tim believes that good wine is about the farming and the fruit itself.Later in the interview, Tim talks about the reality of owning a vineyard and his hobbies outside of it. Tim explains that owning and living on a vineyard is not exactly what he imagined. Instead of retiring, he bought himself another job. Owning a vineyard is more work and risk than he originally thought. On the bright side, Tim is never bored along with his hobbies of woodworking, welding, scuba diving, maintaining old cars, and electric biking.This interview was conducted by Rich Schmidt at Cynthian Vineyards in Dallas on July 16, 2026.

This interview is with Lane Kinkade of Cynthian Vineyards. In this interview, Lane  discusses getting wrapped into his dad's dream of building his own vineyard.Lane talks about his life before joining the wine industry with different career paths. Lane got his degree is graphic design which led him to different jobs in design, user experience design, and product design. Eventually, he was offered the opportunity to teach at Savannah College of Art and Design in Atlanta. During this time, Lane's father, Tim, had retired and started his own vineyard and production was ramping up. After teaching for about three years, Lane decided to move across country to Oregon to help his dad build the Cynthian brand.Lane discusses his growth within his wine knowledge. Starting out, he didn't know much about wine, but loved how it paired with food. After helping his dad with harvests for years, Lane enrolled in the Chemeketa wine program to learn more about winemaking to eventually take over as the sole Cynthian winemaker. Along with a structured education, Lane is learning from mentors as well. Now, Lane has also completed his WSET level 2. Lane realizes that knowing all the work that goes into wine makes it taste better.Later in the interview, Lane talks about the future of the Oregon wine industry.  Although it is a difficult time for the Willamette Valley, Lane is optimistic. He believes that keeping the unique spirit of the Oregon wine industry will keep it afloat. He explains that the industry is kind and cooperative. He has multiple first-hand experiences of bigger brands helping out the little guy.This interview was conducted by Rich Schmidt at Cynthian Vineyards in Dallas on July 16, 2026.

This interview is with Laurent Montalieu of Soléna Estate. In this interview, Laurent discusses his journey in creating a multi-generational legacy within the Oregon wine industry.Laurent talks about his beginnings in wine. He started out studying engineering in France until he switched to the neighboring Bourdeaux's Institute of Oenology  because it looked like they were having more fun over there. While studying, Laurent did many internships. One took him to Napa Valley which gave him an appreciation for American business management. Freshly graduated, Laurent got a call from Bridgeview Winery to work with them and finally made his way to Oregon.Laurent discusses creating NW Wine Company and its progression throughout the years. The property started as an old pie factory and was originally used to make his own wine. It turned out that people wanted Laurent to make wine for their brands as well. From there, Laurent was the winemaker for many different brands and NW Wine Company was born in 2003. After a creating a successful business with high demand, Laurent sold the company in 2021.Later in the interview, Laurent talks about his current focus, Soléna Estate. Purchasing the property in 1999 and planting vineyards as well as living on it, Soléna Estate was overshadowed by the beast of NW Wine Company in Laurent's mind. Now, Soléna Estate is Laurent's main focus as he nurtures the vineyard and his daughter Soléna to become the next leader of the estate.This interview was conducted by Rich Schmidt at Soléna Estate in Yamhill on July 15, 2026.

This interview is with Bryan Lewis of Björnson Vineyard. In this interview, Bryan discusses how he has obtained his dream job.Bryan talks about the how he started out as a pastor, went into video production, sales management for 14 years, and eventually wine retail while making his own beverages from wine kits on the side. After being in retail for so long, Bryan started working as a steward for Market of Choice. When he felt he didn't know what he was talking about, he decided to complete his WSET level 3 and is currently working on his level 4. When he realized he loved teaching people about wine, he started a wine education-focused Instagram page.Bryan discusses the beginnings of his account and its goal. Initially, Bryan wanted to teach wine beginners about wine in a fun, approachable way. Eventually, even more people outside of his target demographic started consuming and sharing his content. Bryan produces videos and graphics that make learning about wine easy and enjoyable. When Björnson asked Bryan to create a video, he also applied as their hospitality manager and began working there in July of 2025. Now, Bryan has taken his social media presence to the press and has two published books with the same fun approach.Later in the interview, Bryan talks about the future for himself and the Oregon wine industry. Bryan believes that Oregon is going to become more renowned around the world for wine. With this progression, Bryan hopes the industry doesn't loose who they are along the way. As for himself, there is nothing bigger and better than Björnson for him. He is right where he wants to be and plans to grow Björnson along with his individual side projects.This interview was conducted by Rich Schmidt at Björnson Vineyard in Salem on July 14, 2026.

This interview is with Kelley, Brad, and Kerry Brainard of Native Son Cellars. In this interview, the group discusses their family's heritage and transition into wine after retirement.The trio talks about the history of their family as Oregon natives. Their father was the chief of the Miluk Coos of the Confederated Tribes of Coos and his sons take great honor in their heritage. After deciding to start a vineyard and wine brand, the sons decided to pay homage to their family history within the branding. They are “Native Sons” of Oregon and use tribal images on their bottles as representation of their tribal identity.Kelley and Brad discuss their experiences traveling around the world while Brad was in the Air Force. Staying in the same place for five years or less  at a time and frequently traveling abroad, the couple has tried many different wines from many different places. A notable experience was tasting a Hungarian wine they still think about to this day. When Brad retired in 2021, they decided to bring in Brad's brother, Kerry, to start a vineyard and wine brand. Later in the interview, Kelley talks about her hopes for the future of Native Sons. Mainly, Kelley wants to get their name out there and continue telling the story behind the brand. Since she is only distributor and doesn't want to work well into her 90s, they plan to keep the brand small and enjoy the privilege to do what they are passionate about. This interview was conducted by Rich Schmidt at their home in Eugene on July 8, 2026.

This interview is with John Peacock of Ocelli Cellars. In this interview, John discusses his beginnings in analytics and unique transition into wine full-time.John talks about his job experience and introduction to wine. Majoring in real estate finance at Portland State University, John had a lot of jobs in analytics. John was introduced to wine by his wife, Sirpa, and was not a fan of the beverage until he tried Pinot Gris. After enjoying wine together, John and Sirpa decided to make wine their hobby and create their own wine brand in 2013 while still maintaining their seriate full-time jobs. In 2023, John was laid off from his wine production software job and decided it was time to embrace Ocelli as a full-time gig.John discusses his hopes for the new Ocelli tasting room that opened in March of 2026. John considers wine more than a beverage and strives for community within the tasting room. John loves that the Oregon wine industry allows people to create the environments they want to create. He believes that there is new experiences available and something for everyone. Later in the interview, John talks about his goal to never retire from Ocelli. John believes he already lives in paradise and currently does what he wants to do for the rest of his life. In the future, John hopes to hire others to manage the everyday tasks so he can focus on the winemaking and logistics and “sprinkle the winemaker dust” in the tasting room.This interview was conducted by Rich Schmidt at the Ocelli Cellars tasting room in Dundee on July 8, 2026.

This interview is with Sirpa Peacock of Ocelli Cellars. In this interview, Sirpa discusses her work in the Oregon wine industry and her path to starting her own brand.Sirpa talks about how she began in the industry. A Linfield University graduate in sociology, Sirpa was not looking forward to more schooling, so she decided to get into an industry she enjoyed. She started working part-time at a wine bar and kept growing from there. Her unique talent of establishing structure and organization opened doors for her to keep evolving within the industry and working at places such as Archery Summit, Colene Clemens, and Appassionata Estate.Sirpa discusses the beginnings of starting her wine brand with her husband, John. Ocelli was born in 2013 after her husband jokingly said to their winemaking friend that it would be fun to start a brand. That friend let them use some barrels to start their project and the rest is history. For the next decade, Sirpa and John would work their full-time jobs while producing and selling their small brand.Later in the interview, Sirpa talks about their new tasting room. Opening in March of 2026, the Ocelli tasting room is actually a dual tasting room with another small brand, Stephen Goff Wines. Sirpa wanted the tasting room to have a “neighborhood vibe” where people can experience comfortable community. Sirpa is confident for the growth of the tasting room and cannot wait to watch it evolve. This interview was conducted by Rich Schmidt at the Ocelli Cellars tasting room in Dundee on July 8, 2026.

This interview is with Anne Root and Ashley Campanella of Edenvale Winery. In this interview, the duo discusses their introductions to the wine industry and everything that came after. Anne talks about how her husband's family was in the pear business and she was given the responsibility to do something with an empty orchard. This orchard soon became a vineyard and the rest is history. The winery still grows pears and uses them for their unique pear cider. Ashley discusses how after she graduated from college, her mother asked her to help her with her winery project. From there, Ashley began to build the community aspect of the winery until 2008, she had to jump in as winemaker after their previous one left right before harvest. Edenvale never intended Ashley to be the winemaker, but she has a talent for it and still remains in the position.Later in the interview, the mother and daughter talk about the future of the winery. While it is important to them to keep the family history by producing pears, they do not believe Edenvale will stay within the family in the future. However, this all depends on the next generation.This interview was conducted by Rich Schmidt at Edenvale Winery on June 12, 2026.

This interview is with Javier & Erik Marin of Marin Estate Wines. In this interview, the father-son duo discuss their history in the wine industry and what they hope to accomplish with their own brand.The two talk about their individual introductions to the wine industry. Javier joined the industry in 1990 as a crew member and vineyard manager. Once he got his contracting license, he purchased his own property for a vineyard. Erik joined the wine industry when he was 14, working for his dad in the vineyard during summers. While not planning on joining the wine industry, he ended up doing the wine program at Chemeketa and even worked a harvest in New Zealand. Through the program, Erik discovered that he enjoyed wine mechanicsJavier and Erik discuss what they have learned during their time in the industry and how they apply it to their vineyard. The family, especially Javier, have worked with many different wine makers and vineyard managers from across the Willamette Valley. From many, they have gotten different perspectives and take the best from each. After purchasing the property in 2013, they got to planting in 2018 and produced their first vintage in 2023.Later in the interview, the two talk about the labor that goes into the vineyard. With full-time jobs, the two would come home after and go straight to working on the vineyard. The property is 20 acres and they have planted everything themselves. They believe that doing everything themselves creates a better connection to the final product. For the future, Javier & Erik want to create a winery and tasting room on the hill and plant more vines on their property.This interview was conducted by Rich Schmidt in McMinnville on July 6, 2026.

This interview is with Shannon Mayhew of Brooks Wine. In this interview, Shannon explains her farming philosophies and how she applies them to Brooks' garden and vineyard.Shannon talks about growing up in Napa Valley, but never having an interest in wine. She dipped her toe into the wine industry when she saw the lack of habitats for bees and cold called vineyards to ask if they wanted hedgerows implemented in their vineyards. After a variety of jobs as a vineyard scout, in restoration work, and even a farming internship in Italy, COVID hit so Shannon switched to agriculture.Shannon discusses the transition to Oregon and the development of her role at Brooks. Shannon moved to Oregon because she felt the farming career was more sustainable in this location. Applying to manage the garden at Brooks, Shannon moved to Oregon and started working as a gardener. From there, she continued to evolve into different roles within the garden, vineyard, and tasting room. Now, she is the sustainability director that manages the whole operation's  footprint.Later in the interview, Shannon talks about the community she has built within the farming community and her ideas for the future. Shannon is a member of many groups that meet and talk about farming, books, and bees. They share their stories and advice for ways to improve the biodynamics of their vineyards. As for the future of Brooks' garden and vineyard, Shannon does not lack ideas for growth that span even to the next generation.This interview was conducted by Rich Schmidt at Brooks Wine in Amity on July 2, 2026.

This interview is with Chris & Candice Plewik of 3 Goats Vineyard. In this interview, the couple discusses their original plan for their vineyard and what it has turned into. Chris and Candice talk about the idea that started it all. Chris' mother was moving onto their property after retiring, and Chris thought it would be nice for her to look at a vineyard all day. Initially involved in public work and various other avenues, the couple had no interest in wine and were using the vineyard as an outlet from their day-to-day lives. After the decision to plant a vineyard, Chris and Candice built their vineyard in a must-hear, comical way, producing everything “caveman style.”The two discuss the transition from maintaining a vineyard to making wine. They figured they might as well make wine out of their grapes and if it doesn't turn out, no harm, no foul. After finding a mentor that taught them things and let them use his cellar for their small production, Chris and Candice were ready to start their first harvest. Their first vintage of 2021 was hand-planted and hand-picked by Chris alone, and when they finally tasted their wine, they felt a spark.Later in the interview, Chris and Candice talk about their tasting room and thoughts on the Oregon wine industry. The tasting room is incredibly important to the two and is viewed as an extension of their home. Candice even got to use her interior design degree. Chris and Candice have optimism for the Oregon wine industry because of the community. Oregon welcomes everyone into the industry, and as long as the industry maintains the community aspect, it will be okay.This interview was conducted by Rich Schmidt at 3 Goats tasting room in Hillsboro on July 1, 2026.

This interview is with Anna Welch & Olivier Prost of A to Z/Rex Hill. In this interview, the couple discusses how wine brought them romance and livelihood Olivier and Anna talk about their separate educations in viticulture. Anna went to CalPoly where she had the opportunity to study vines, wine chemistry, and technical wine tasting in New Zealand. Olivier, originally from France, studied viticulture after his father opened a wine shop after retiring. Individually, they both ended up in Napa where they met at a brewery during the 2007 harvest.The two discuss their path to A to Z/Rex Hill. After their harvest in Napa, Olivier and Anna participated in a harvest in Australia where they decided to become a couple. From there, the two decided to go places for harvests that would accept couple. When they decided they need somewhere to place roots, they came to Oregon and interned at A to Z for the 2009 harvest. In early 2010, Olivier was offered a full-time position as a cellar associate while Anna took a part-time job in the marketing department. In 2012, Anna was offered a full-time job as lab technician.Later in the interview, Olivier and Anna express their thoughts about the future of winemaking and production for A to Z/Rex Hill. The couple want their wines to keep the Oregon identity and establish a sense of place. They want people to attach emotion to the wine as they drink them. Ultimately, they want their wines to be made with intention.This interview was conducted by Rich Schmidt at A to Z/Rex Hill in Newberg on June 30, 2026.

This interview is with Ben Denton of HiFi Wine Bar. In this interview, Ben explains what it is like to make your way through the wine industry. Ben talks about his “magical moment” with wine. After majoring in history and philosophy, Ben didn't know what he wanted to do as a career. While working at a restaurant with his roommate, Ben tasted and nice bottle of wine. That was the moment he realized he wanted to be drinking wine on the regular, and the best way to drink wines you can't afford is to work in the industry.Ben discusses his path in wine as he started out working in a big factory liquor store. From there, he began working in distribution. He didn't care what job he had at the time, as long as it was in wine. Ben moved to Washington and then Oregon to pursue wine after he had visited on a trip with the liquor store. Here, he met his business partner and they began the makings of HiFi.Later in the interview, Ben talks about the incorporation of music at HiFi. Ben and his partner shared a love of music and collecting vinyl that they decided to make it a major element of the wine bar. Vinyl is constantly spinning for visitors, and Ben believes it creates a holistic experience for the customers. In 2026, HiFi celebrates its 5th-year anniversary.This interview was conducted by Rich Schmidt at HiFi Wine Bar in McMinnville on June 29, 2026.

This interview is with Pat & Jackie Dukes of Dukes Family Vineyards. In this interview, the couple explores their journey in fulfilling their vineyard dreams. Pat & Jackie talk about their lives before joining the industry. The two went to high school together but didn't start dating until college until eventually getting hitched. From there, Jackie worked in real estate and Pat worked in accounting. After the company was sold, Pat retired at 37 and eventually went to culinary school. Surprisingly, the couple didn't start drinking wine until their 30s in California. After trying some great bottles, Pat started to collect wine.The Dukes discuss their start in Oregon. At first, they wanted to start a restaurant because they had heard that Oregon was a good market for it at the time. After they discovered the restaurant business wasn't for them, they started a vineyard instead. From there, the property kept evolving and they now have a tasting room and various other buildings. Later in the interview, the couple talks about their future in the industry. This year, Dukes celebrates its 20th vintage. Pat claims that every year of those first 20, there was an ongoing project or construction on the property. Now, Pat & Jackie are mellowing out the projects and enjoying what they've made.This interview was conducted by Rich Schmidt at Dukes Family Vineyard in Amity on June 26, 2026.

This interview is with Peter Rosback of Sineann Winery. In this interview, Peter discusses his long history within the Oregon wine industry. Peter talks about living in Europe as a teenager which set him on the winemaking path. With a lot of wine experience in Oregon, he has collected many stories over the years. Diagnosed with Parkinson's disease in the 2010s, Peter preferred to have the interviewer read some of his stories. An excellent writer, Peter's stories were filled with color and his personality even with another voice reading them.Peter discusses what it was like to be in the industry when it was first getting started. He explained how the industry was so small that everyone used to get together in one room, something impossible today. Now, the number of wineries in Oregon has exploded and is a whole different animal than what he experienced in the early days.Later in the interview, Peter talks about the future of Sineann Winery and the Oregon wine industry. While Peter currently directs the production of his wines and picks during harvest, he plans to hand off the winery to someone else in the near future. As for the industry as a whole, Peter believes that a good Pinot Noir attracts money.This interview was conducted by Rich Schmidt at Peter's home in Corvallis on June 25, 2026.

This interview is with David Adelsheim. In this interview, David talks about his unique role in the history of the Oregon wine industry, from starting his brand in 1971 to being part of committees, planning commissions, event creations, and lobbying efforts on Oregon wine's behalf throughout his career.David talks about his initial interest in wine, and how he came to Oregon. He describes meeting with the other founding members of the Oregon wine industry and starting to see opportunities in the small community of winegrowers. From there, he talks about working with land use regulation, wine labeling restrictions, the formation of various events and technical tastings designed to move Oregon's industry forward, and the moments that played a role in the industry's growth.He also talks about his own wine brand, Adelsheim, and its growth, struggles, and successes. He speaks about the personal challenges that come with trying to grow both a company and an industry, and offers his thoughts on where the industry goes next. This interview was conducted in two parts by Rich Schmidt at David's home in Newberg on April 20 and May 6, 2026.

This interview is with Jenny Burger of Yamhill Valley Vineyards. In this interview, Jenny discusses her journey of taking over as a second generation for the company. Jenny talks about how Yamhill Valley Vineyards has always been at least a little part of her life. Her parents started the company before she was born, and she recalls spending weekends and summers on the vineyard without any real idea of the elaborate production her parents were heading. After attending college and taking a few jobs involving parks, Jenny decided to take an offer to work a harvest in New Zealand. From there, she discovered that she really did like how multifaceted and universal the wine industry is.Jenny discusses her transition into the family business. Her father had told her that he wasn't going to give her a full-time position if there wasn't a true role to fill and if she wasn't ready for it. Eventually, the family decided the business needed assistance in the communication and organization, so in January of 2014, Jenny took on the role of office manager. From there, Jenny worked on developing to take over the operation.Later in the interview, Jenny talks about the future for the wine industry and her role as the general manager. Jenny believes the Oregon wine industry must level-out the over-supply and under-demand of wine production. As for herself, she plains to integrate herself more within the industry and build on the community aspect of wine.This interview was conducted by Rich Schmidt at Yamhill Valley Vineyards  in McMinnville on June 24, 2026.

This interview is with Ariel Eberle of Yamhill Valley Vineyards. In this interview, Ariel is interviewed for the second time after 8 years and reflects on what has changed and what the future may hold. Ariel talks about her initial interest in wine being related to science. She started with an interest in biology that transitioned into botany and wine. Studying biology and minoring in chemistry at Oregon State University, Ariel believes that knowledge is power and that this education laid the foundation for her work as a winemaker. Ariel explains how she was originally interested in working in healthcare, but joined Yamhill Valley Vineyards in 2008 when head winemaker at the time, Stephen Cary, needed help. Now, she believes it is a gift to study the land.Ariel discusses her relationship with her mentor, Stephen Cary. She describes him as the most determined person she has ever known and discusses how she values his commitment to nature. She explains Stephen's significance within not only the Oregon wine industry, but within the international wine industry as well. She claims that Pinot Noir would not be where it is today without Stephen. After working under him as the assistant winemaker for years, she made the natural transition into head winemaker.Later in the interview, Ariel explains how her relationship with Yamhill Valley Vineyards has changed and deepened since 2018. She believes that being a winemaker is her purpose and that purpose is to facilitate connection. Ariel talks about how the energy from the people who grew and made the wine transitions to the people who drink it. To her, it is all about intention when winemaking.This interview was conducted by Rich Schmidt at Yamhill Valley Vineyards in McMinnville on June 24, 2026.

This interview is with Levi Danielson of RAW Cider Company. In this interview, Levi explains his motivation for bringing “fine-dining” cider to the Oregon wine/cider industry. Levi talks about how his background in microbiology and health. Attending the University of Wisconsin-River Falls, Levi was interested in the healthcare industry, especially nutrition. After working many hours in the healthcare system, Levi wanted a break, so he headed to France.Levi discusses his experience in France as he worked on an organic cider farm. During his time on the farm, he learned about traditional cider making. While he always had an interest in fermentation, he was planning on returning to the healthcare industry. It was until he compared the lifestyles of the people within the healthcare industry and the cider industry, that he realized which life he would rather live. After six months in France, he returned to the United States and eventually started his own cider company with the knowledge he gained in France.Later in the interview, Levi explains his vision for RAW Cider Company. The company's slogan, “work with wild,” represents using natural techniques to produce his cider. They do everything in-house and even have a tasting room on the orchard. Levi hopes to scoop wine people up who are visiting the Willamette Valley and introduce them to fine cider. Now, Levi is learning how to be a boss and manage a company. A black belt in jujitsu, Levi explains the similarities between the sport and cider making. For both, one must have the confidence to be creative and the confidence to fail.This interview was conducted by Rich Schmidt at RAW Cider Company in Dayton on June 23, 2026.

This interview is with Teddi Fuller of Lushington Wines. In this interview, Teddi discusses the lifestyle she has built through wine and art. Teddi talks about how she ended up in Lyle, Washington. She graduated from Virginia Tech with a degree in fine arts without a defined career path. After she moved to California to ski, she worked in restaurants and a wine bar where she learned a lot about wine through their wine education programs. After working harvests in Tasmania and New Zealand, Teddi set out for a place with mountains, eventually finding Lyle.Teddi discusses finding a vineyard to farm in exchange for grapes to make wine, creating Lushington Wines in the process. Later, Teddi talks about buying the house across the road from the vineyard and enjoying the proximity to the vineyard.Later in the interview, Teddi talks about her passion for art and how it translates into Lushington. Teddi creates the labels herself with her recognizable style of vertical lines. Teddi emphasizes how wine overlap with art. She explains how both wine and art involve trusting your intuition and making your own decisions.This interview was conducted by Rich Schmidt at Hi Hill Vineyard on June 16, 2026.

This interview is with Brandon Hasart of Lingua Franca. In this interview, Brandon talks about his wine journey and how he came to be the vineyard manager at Lingua Franca.Brandon speaks about his original intention to work in veterinary medicine, but becoming interested in wine while attending Washington State University. He charts his path from the initial interest to a variety of internships in Oregon and abroad.From there, Brandon talks about his work at Abacela Winery in the Umpqua Valley and Brittan Vineyards in the Willamette. He speaks about the lessons he learned on the wine production side, and then his growing interest in viticulture. This led him to pursue his career working with the vines.This interview was conducted by Rich Schmidt at Lingua Franca in Salem on April 1, 2026.

This interview is with Carrie Alexander of Holocene Wines. In this interview, Carrie discusses the many different roads she has taken that eventually led her to wine. Carrie talks about the various career paths she has taken. She started pursuing a degree in teaching which she later changed and graduated with a fine arts degree. While she played with owning coffee shops, skate shops, and being a hairdresser, she was introduced to wine by working in restaurants. Carrie discusses how she first began tasting wine while working in restaurants and hospitality in Napa Valley. Eventually, she moved up to making wine lists and running tasting rooms. After meeting her husband who is a winemaker, their dream was to own their own wine brand where her husband would make the wine and she would do the rest. Then in 2015, they achieved their dreams in creating Holocene. In 2020, they also started making wine in France.Later in the interview, Carrie talks about her proudest achievement during her time in the industry. For her, creating Grenache Fest is what she is the most proud of. After finding out that many others share her love of Grenache, she decided to create an event that honors it.This interview was conducted by Rich Schmidt at Salishan Coastal Lodge on June 15, 2026.

This interview is with Eric Weisinger of Weisinger Family Winery. In this interview, Eric discusses his 30 years in the industry and how he came right back to where he started. Eric talks about how his father always had a dream of owning a winery. Eric was roped into this dream when his father suffered an injury and he had to take over. From there, he realized he was drawn to wine and could make a living from it. For many years, Eric would switch from the two hemispheres for harvest. It was when he hadn't seen spring in over 10 years that he decided to return to his father's business in 2011.Eric discusses how him and his father were best friends, but bad colleagues. Eric had left his father's business originally to learn about the industry from new places and perspectives. When his father asked him to return, he figured the worst that could happen is that he might fail.Later in the interview, Eric talks about the future of the industry and Southern Oregon's unique attributes to it. Eric believes that to stay relevant within the industry, you must be able to change. He also believes that Southern Oregon can evolve by leaning into its uniqueness of topography. Eric plans to change and stay relevant to continue carrying on his father's dream.This interview was conducted by Rich Schmidt at Weisinger Family Winery on June 11, 2026.

This interview is with Mike Brunson of Valley View Winery. In this interview, Mike discusses what it is like to be a winemaker and how that passion brought him to Oregon. Mike talks about his journey into the wine industry and how he had a natural gift for it. Mike has a good sense of smell and strong palate. This paired well with his former boss, Fred Payne, who passed the job down to Mike. Fred had his PHD in food science and Mike had the natural abilities. Mike reminisces about Fred serving as a meaningful mentor.Mike discusses the working relationship between him and his son who also works at Valley View. While they may argue over what music to play while working, Mike is proud of his children for the people they have become. Even his daughter is in the industry as she runs a separate winery.Later in the interview, Mike talks about what it is like to be head winemaker and having the wines you make available to consumers. He imagines that seeing people buy your wines is like being a music artist and having people sing your songs. This interview was conducted by Rich Schmidt at Valley View Winery on June 11, 2026.

This interview is with Mike and Mark Wisnovsky of Valley View Winery. In this interview, the brothers discuss the responsibility of continuing the legacy their parents passed onto them. The brothers talk about how they were almost born into the industry. They started planting at four and eight years old, learning the ins and outs of harvest. When they were made partners after their father passed away, they were forced to make big decisions about the winery earlier than most. After their mother passed away, they took on full responsibility of the winery. Now, Mark's children work with their father and uncle, a three generational impact on Valley View.Mark discusses how connected he is to the vineyard even having nightmares about bugs and various other corruption. This isn't just a business for the family, it is their life. While Mark focuses on the vineyard, Mike is responsible for the sales. They described their partnership as passing the baton to each other throughout the years. Later in the interview, the duo talks about their strengths. With the responsibility of continuing a 50-year legacy, they discuss how they keep the business afloat. A big strength they talked about is their accessibility. They also discuss the benefits of producing wine in Southern Oregon as it is the place to go to try something different.This interview was conducted by Rich Schmidt at Valley View Winery on June 11, 2026.

This interview is with Soléna Andrus Montalieu of Soléna Estate and her mother Danielle Andrus. In this interview, the duo discusses being raised in the industry and the memories that come with it.  Danielle talks about growing up in Napa Valley with her father Gary Andrus of Pine Ridge Vineyards and eventually moving with him to Oregon to start Archery Summit in 1995. After doing a lot of the grunt work, Danielle was asked to create  a hospitality department for the winery until she got married and created Northwest Wine Company and Soléna Estate with her husband at the time, winemaker Laurent Montalieu. After they went their separate ways, they left the estate in Soléna's name.Soléna discusses how she grew up in the wine industry. While she planned on staying away from the industry, studying psychology and entrepreneurship at Lewis & Clark College, she fell in love with the industry when she came back to pursue a wine internship. Now, Soléna runs the estate and puts an emphasis on the social media and marketing of the brand. She further discusses her big plans for the future of Soléna Estate.Later in the interview, Danielle talks about the personality and impact of her father within the industry. She explains how he was all bout the community. The mother and daughter agree that they've found this community for themselves and have never regretted joining the industry they were raised in.This interview was conducted by Rich Schmidt at Soléna Estate on June 10, 2026.

This interview is with Jen Parr of Valli Wines in New Zealand. In this interview, Jen talks about her plethora of experiences in different wine regions of the world. Jen talks about growing up in Portland and eventually heading to Stanford University pursuing a degree in English literature. During her time at Stanford, she discovered the wine industry for the first time. After graduating, she transitioned into financial software sales until she found she was hitting snooze on her alarm every morning, not excited to go to work. From there, she decided she wanted to work in the wine industry because she wanted to drink wine that was out of her price range and make a livelihood out of this passion.Jen discusses how she sent around 45 letters to wineries in hopes they would be willing to let her work a harvest. Since she didn't have any experience at the time, she received many rejections, if any response at all. However, a special place responded and gave her a chance. After working her first harvest, Jen went around the world working at different companies and learning about the unique qualities of each place. Jen specifically notes her formative time in South Africa because of the team she worked with. Eventually, she settled at Valli Wines in New Zealand, where she works today and plans on staying. Later in the interview, Jen talks about the future of the industry. Jen believes the industry needs to work with consumers to help them find the language of wine and explain why they like what they like. Jen describes wine as “liquid language” as it connects people, place, and time. Jen compares the future of the industry to Darwinism, and explains how the wineries that are able to adapt and listen will survive. This interview was conducted by Rich Schmidt at Jen's childhood home in Portland on June 8, 2026.