FRICHETTE WINERY

Vintner – Greg Frichette

What is the story around your winery?
While living in California, I wanted to start a family and be closer to family, so I convinced my wife, Shae, that we should flip a coin. If it landed on heads, we’d move to Washington where my folks are and if the coin landed on tails, we’d move to South Carolina where her folks are. Luckily, the coin landed on heads and we moved to Washington where I grew up. We wanted to start a business and since we enjoyed wine, we learned how to make it and opened our business.

How long have you been making wine in Washington state?
I started making wine with consultant/winemaker Charlie Hoppes in 2011. Today, Shae and I make over 2,000 cases of wine out of our winery on Red Mountain.

What is your favorite part of being a member of the Washington state wine community?
My favorite part is being surrounded by experienced winemakers who are willing to share knowledge and expertise. I also enjoy being a part of the industry at a time when it’s growing and developing.

What do you think the future holds for Washington state wine. Where are we headed or what trends are you seeing?
It feels like the growers are really getting the vineyard practices dialed in to create superior quality fruit, which makes the job of the winemaker easier. I see winemakers stretching themselves creatively with using different aging vessels for specific wines and bringing lesser-known varieties to the forefront. Consumers are learning more about #wawines and providing opportunities for winemakers to make more wines to share.

What is your favorite wine and food pairing?
My favorite pairing would have to be Petit Verdot with a stinky Stilton blue cheese.

Grower – Marshall Edwards

What is your story around wine grape growing?
Actually, my wife, Rhonda was the first one in our family to start in the wine business. Her career began in 1984 with Ste Michelle Wine Estates. In 1991 she informed me of an opening for an Equipment Supervisor at their Canoe Ridge Vineyard. I really enjoyed the challenges of working in the vineyards and quickly knew this was the career for me. I eventually became the assistant vineyard manager at Canoe Ridge and was later promoted to Vineyard Manager at the SMWE Cold Creek location. After being employed for 17 years I decided to accept my present position as Vineyard Operations Manager with Shaw Vineyards.

How long have you been growing grapes in Washington state?
From 1991 to present date……approximately 29 years.

What is your favorite part of being a part of the Washington state wine community?
My favorite part of the community is the people. I enjoy working with the vineyard crews who, in my belief, are the most important part of growing quality fruit, the Viticulturists, and the people in all the wineries that I get to work with. Our industry includes the best group of people who are always are willing to help me out with any issues that may arise in the vineyards.

What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
I think the future is looking bright for the continuation of growing high-quality fruit. We are selling more and more grapes every year to wineries back east, including Ohio, Missouri, Pennsylvania, and New York. I am seeing more interest trending from Oregon and California wineries due to their environmental issues.

What is your favorite wine and food pairing?
Red Mountain Cabernet Sauvignon and a good rib eye steak.

Vineyard Worker – Eduardo Zaragoza

What is your background, how did you come to work at the vineyard?
I started working for Shaw Vineyards in 1998, in Mattawa, Washington performing vineyard general labor. I got to learn and enjoyed my job, and at the same time, I learned a lot about growing high quality grapes. In 2004, I asked the Shaw administration for the opportunity to supervise the NorthStar vineyard in the Benton City area. NorthStar vineyard is the first Red Mountain Vineyard that Shaw owned in the area. That is when my career took off, and from overseeing that small, 10-acre property, I have grown, professionally, to manage almost 1,000 acres nowadays. I manage all vineyard’s field operations from pruning to harvesting.

How long have you been working in this capacity?
It has been about three years with the actual vineyard manager title; but I have been with Shaw vineyards, at all different supervisory positions, for more than 20 years, where I have grown both personally and professionally, along with the company. I am very appreciative of Shaw Vineyards for believing in me and giving me the opportunity to be part of this industry.

What is your favorite part of being a part of the Washington state wine community?
It is a very exciting community. I have seen it growing fast in the time I have been around with Shaw, and I think there is still room to grow. My favorite part is that I am part of this wine making community, and that we do care for growing high quality grapes and working with the winemakers to produce excellent wines. And, of course, tasting the final product!

What do you think the future holds for Washington state wine. Where are we headed or what trends are you seeing?

I think that the main trend in the WA wine industry is to continue being focused on producing the same level of high-quality wines. We have the right climatic, soils, and other growing conditions; we need to take advantage of that. I think that actual growth may start slowing down a bit in the next few years, as we have other challenges, including hand labor, but at the same time this may allow for keeping the commitment of producing just high-quality grapes and wines.

What fact can you share about your job that wine-drinkers might not know?

Passion. I like my job and every day I put everything on making sure we do our best to grow those excellent grapes and take care of those plants. When wine drinkers can savor and enjoy our Washington wines, that makes me, and everyone involved in the process, happy!