Alexandria Nicole Cellars
Owner – Jarrod Boyle
What is your/your family’s story around your winery?
The story is pretty simple: I was blessed with an opportunity. I knew how to work hard, and I was eager to learn. I started working on farms throughout high school and then after college, I got a job with Hogue Cellars. Working under Dr. Wade Wolfe, I cut my teeth running the rows with him. He was an amazing human who taught me everything about wine from the ground up. As his assistant, we worked with growers in their contracted vineyards throughout Washington, Oregon and Idaho. The diversity I experienced during this time helped me to be able to appreciate what an incredible site Destiny Ridge is. It was like a Hallmark movie moment (hence the name) when I learned the land was owned by the family of my best friend from high school, Rob Mercer. Within a few short weeks our families had partnered up and I began turning that barren hillside into the vineyard that it is now.
How long have you been making wine in Washington state?
We began planting Destiny Ridge in the fall of 1998.
What is your favorite part of being a part of the Washington state wine community?
I love the collaborative spirit and comradery of those in the industry. From the vineyard to the winery, from the tasting rooms to all the teams, it has been fun to watch the overall enthusiasm for Washington wines grow.
What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
I think Washington is only going to continue to increase in popularity, bringing more high-end food and lodging throughout the state which will provide additional destinations and amenities for wine lovers to enjoy.
One trend I have been noticing is that as labor continues to be a pinch point, I think the industry is going to continue to see growth in technology. I personally have mixed feelings on that but unless the labor market changes, it seems hard to avoid.
What is your favorite wine and food pairing?
I’m a simple man, I like a beautiful steak and a bold Cabernet. A close second is oysters and Sauvignon Blanc.
Winemaker – Reid Klei
What is your background, how did you come to work at the vineyard?
I graduated from Eastern Washington University with a biology degree. Not knowing exactly what I wanted to do, I ended up working a harvest intern position at Snoqualmie Winery. Although hired in the lab, I quickly found an interest in the cellar and eventually bugged the winemakers enough times they agreed to let me make a small batch of wine in a garbage can. It turned out TERRIBLE, but started my never-ending itch to try it again and to “do it better” the next year. Here I am 18 years later still trying to perfect the imperfectible.
How long have you been working in this capacity?
This is my 18thharvest, all in Washington state. I worked the first 16 with Ste. Michelle Wine Estates and the last two here with Alexandria Nicole Cellars. It’s been fun getting to see winemaking through two completely different lenses.
What is your favorite part of being a part of the Washington state wine community?
I love the tight-knit community and how everyone is so friendly, open, and willing to help each other out. I love that we are still somewhat undiscovered and that we are still in our infancy compared to some other regions. I also love how passionate people are about telling the story of Washington wine.
What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
I think we are going to continue growing and planting new varieties in new areas and creating more AVAs. Washington is so diverse and there are many things that grow so well here that I think we are just touching the tip of the iceberg.
What is your favorite wine and food pairing?
Cliché but I’ve always had a sweet tooth, so I love red wine and any kind of chocolate. Alexandria Nicole’s Albarino with fresh oysters is a go-to favorite as well.
Vineyard Assistant – Sergio Gondinez
What is your background, how did you come to work at the vineyard?
Before coming to Destiny Ridge Vineyard, I had been farming for over 20 years. I have worked with almost all kinds of crops, but I found that wine grapes are my favorite. I was working for some larger farms when I heard that Destiny Ridge had an opening and two of my friends and I put in our applications.
How long have you been working in this capacity?
I have been working in this capacity for one year.
What is your favorite part of being a part of the Washington state wine community?My favorite part of being in the wine community is harvest. This time of year, feels like a celebration for all of our hard work.
What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
I think the wine industry will continue to grow but I worry about agriculture as a whole and everything that will affect it.
What fact can you share about your job that wine-drinkers might not know?
I think people may not understand the many things that working on a farm involves. On any given day I might start by turning on the irrigation, then work with the crew, then fill out time sheets, then hop on a tractor, then fix the tractor, then order parts, then turn in a report on what is needed, then let the crew go and change the irrigation cycle. To get a lead role, you must be able to not only communicate well with your team, but you also need to be acutely aware of all aspects of the growth cycle for the entire farm.
