Covale Cellars
Owner/Winemaker – Marv Crum
What is your story around your winery?
After taking a brief hiatus after 30 years of winemaking for a Washington winery, my wife Susan and I decided that we wanted to open a boutique winery. I started making wine again in 2017 and we opened Covale Cellars in 2020.
How did you first become involved in the wine industry and what has your trajectory looked like?
My journey into the wine industry began in 1987, right after high school, when I started dating someone whose father was making small-batch wine in his garage in Snohomish. That “garage winery” turned out to be Quilceda Creek. Over time, I worked my way up to assistant winemaker and ultimately spent 30 years at Quilceda Creek, growing alongside one of Washington’s most iconic wineries.
How long have you been making wine in Washington state?
1988 was my first crush at Quilceda Creek. I worked there part-time/seasonally for eight years. In 1996, I became a full-time employee.
How did you first begin working with the grower?
I met Marshall Edwards of Quintessence Vineyard In 2017. I made three barrels of Cabernet Sauvignon in my garage that year for my family and friends from Quintessence fruit. I liked the results and decided that if I ever made wine commercially, I’d have Quintessence Vineyard as my fruit source.
What excites you the most about the wines you’re making?
I focus on crafting wines that reflect my personal taste and style, so it’s incredibly rewarding to see that same enjoyment reflected in the experience of our customers.
What is your favorite part about the Washington state wine community?
What I love most is the collaborative spirit. There’s a genuine sense that we’re all in this together – supporting one another, sharing knowledge, and celebrating each other’s successes. It’s not just about individual achievement; it’s about lifting the entire industry and continuing to raise the bar for Washington wine as a whole.
What excites you the most about what the future holds for Washington state wine?
The incredible foundation that’s already been laid by the pioneers who proved Washington can produce world-class wines. Thanks to their hard work and vision, the industry is now at a point where innovation and diversification are thriving.
Where are we headed or what trends are you seeing?
Even though we are seeing wine industry experiencing a decline in overall consumption, I believe that the demand for high quality wine will continue to exist.
What is your favorite wine and food pairing?
Cabernet Sauvignon and a great steak.
Vineyard Operations Manager, Shaw Vineyards – Marshall Edwards
What is your/your family’s story around wine grape growing? How did you first become involved in the wine industry and what has your trajectory looked like?
My start in the wine industry came through an opportunity at Canoe Ridge. At the time, I was working in dryland wheat farming, and when the vineyard was being developed, they needed skilled equipment operators and supervisors for large-scale work. That project introduced me to viticulture and I was immediately drawn in.
How long have you been growing grapes in Washington state?
Since 1991
How did you first begin working with this winery?
Like so many connections in the wine industry, our introduction came through a mutual friend. They visited Red Heaven Vineyard, and from there, we began talking about ways we could collaborate, and they decided to make their wine from our Quintessence Cabernet.
What excites you the most about the grapes you’re growing or the techniques/equipment you’re using?
For me, the excitement comes from working alongside some of the top winemakers in the state. I enjoy the collaboration—learning what varietals and growing practices best serve their vision. Playing a role in shaping fruit that becomes part of their brand identity is something I take a lot of pride in.
What is your favorite part of being a part of the Washington state wine community?
The best part of being in this industry is the camaraderie. There’s a real sense of shared purpose among growers and winemakers—people helping each other out, exchanging ideas, and partnering to achieve something great. It’s that sense of community that keeps it meaningful for me.
What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
While farming and winemaking always come with their share of challenges, I’m encouraged by the increasing cooperation within the industry. Growers, winemakers, and suppliers are more connected than ever—sharing insights and supporting each other. That momentum is pushing us toward a stronger, more cohesive future for Washington wine.
What is your favorite wine and food pairing?
You really can’t beat a well-cooked steak with a big, bold Red Mountain Cabernet Sauvignon—there’s a reason it’s a classic.
Vineyard Manager, Shaw Vineyards – Juan Torres
What is your background, and how did you come to work at the vineyard?
I’ve been working in vineyards and wineries since I was 18. I joined Shaw Vineyards in 2015 when I was 25 years old as an equipment operator. I later moved into irrigation management, and eventually into my current leadership role on the management team.
How long have you been working in this capacity?
I’ve been working in agriculture since my early teenage years and working with a variety of crops, but I found my true passion in viticulture. Of all the work I’ve done, vineyards have been the most rewarding.
What excites you most about working in the vineyard?
What excites me most is the pace and variety of the work, along with the opportunity to lead our team. Every day brings new challenges and chances to problem-solve new solutions together.
What is your favorite aspect of your job?
I love that no two days are the same. Each day, week, month, and year brings something different. The harsh conditions and long hours don’t bother me because I truly enjoy the work and embrace the challenges each day presents.
What do you think the future holds for Washington State wine?
While the industry is facing challenging times, I’m optimistic about the future. I’ve noticed that younger generations are seeking environmentally sustainable wines, and I think we’ll continue to see growth in that direction.
What’s a fact about your job that wine drinkers might not know?
From April through the end of harvest, there are virtually no days off. Viticulture is truly a full-time commitment during the growing season.
