Dunham Cellars
Winemaker – Robert Campisi
What is your/your family’s story around your winery? How did you first become involved in the wine industry and what has your trajectory looked like?
I began my journey at Dunham Cellars in 2008, shortly after Dan Wampfler was brought on as winemaker. At the time, I had no prior experience or knowledge of winemaking, but I was eager to learn and jumped right into production. Dan, along with founding winemaker Eric Dunham, involved me in every aspect of the process—from working with estate fruit to crafting blends that reflected the signature style Dunham was built upon.
As the winery grew, so did my skill set. I was promoted early on to cellarmaster, then to assistant winemaker. In 2018, I was promoted to the role of winemaker.
How long have you been making wine in Washington state?
Since 2008.
How did you first begin working with the grower?
Ken Hart had been with Dunham Cellars long before I arrived. He not only manages our estate vineyard but also manages several others in the Walla Walla Valley that we source fruit from. His expertise and dedication have been invaluable to our winemaking process.
What excites you the most about the wines you’re making?
What excites me the most is witnessing the evolution of each wine as it develops—from fermentation to barrel aging then to the final blend. There’s something incredibly rewarding about seeing how the characteristics of different vineyards, varietals, and vintages come together to create something unique.
I also love the creativity involved in blending, balancing flavors, and fine-tuning each wine to express both the terroir and Dunham’s signature style. Every harvest presents new challenges and opportunities, keeping the process dynamic and inspiring. The anticipation of how a wine will mature in the bottle and the joy of sharing it with others make winemaking a truly fulfilling craft.
What is your favorite part about the Washington state wine community?
I love the camaraderie within the Washington wine community. There’s a strong sense of collaboration, and our growers are more than just suppliers – they’re partners in the winemaking process. Their dedication and shared passion for crafting exceptional wines make this community both inspiring and rewarding to be a part of.
What excites you the most about what the future holds for Washington state wine? Where are we headed or what trends are you seeing?
Washington’s wine industry still has a strong sense of discovery, and collaboration remains at its core. We constantly learn from one another, and this shared energy has fueled progress and innovation. In many ways, we’re all pioneers, pushing boundaries and exploring new possibilities. The future is bright as we continue to refine our craft, experiment with new varietals, and showcase the incredible diversity of Washington’s wine regions.
What is your favorite wine and food pairing?
I have to go with a reverse-seared smoked steak paired with a Washington red wine. The rich, smoky flavors of the steak complement the depth and complexity of the wine perfectly.
Manager, Appellation Management Group – Ken Hart
What is your family’s story around wine grape growing?
I started my farming career in 1974 after I graduated from high school where I worked with tree fruits. In 1989, Federal Land Bank purchased the orchard I had been working in and that ultimately led to my decision to part ways.
How long have you been growing grapes in Washington state?
In 1989, Norm McKibben and partners were just getting into the vineyard business. They offered me an opportunity to join the team that would ultimately plant Pepper Bridge vineyard. In 1997, we began planting Seven Hills East.
How did you first begin working with the winery?
After the planting of Seven Hills was complete in 1999, I was asked by Eric Dunham to join the team alongside him, Mike, and Joanne, to plant a couple of vineyards for their winery. It was at this time that we started a vineyard management company (Appellation Management Group) to help other wineries get started.
What excites you the most about the grapes you’re growing or the techniques/equipment you’re using?
While we do prune in the dormant stage and do some hedging before harvest, most everything else is done by hand. But it’s been incredible to see how certain equipment from tractors to the various implements we use have come so far in the last 20 years.
What is your favorite part of being a part of the Washington wine community?
I started making a small amount of wine, mainly in the hopes that it would make me a better grower. Before I knew it, I had opened my own winery with a production of 500 cases a year, where all the wines are made from grapes that we planted for others. It brings me immense joy to be able to take the process from soil to wine glass.
I have also met some incredible people, where their love of wine is really what makes this industry a success.
What do you think the future holds for Washington wine? Where are we headed or what trends are you seeing?
I’ve been seeing a general trend globally, where vineyards are being overplanted with a marketplace that is shrinking. I do think Washington can work to get production balanced with the current market, as I think the next few years are likely going to be a challenge.
What is your favorite wine and food pairing?
Cabernet with large-polished tannins and a fatty ribeye steak. Also, Merlot and just about anything!
Vineyard Foreman Appellation Management – Audel Diaz
What is your background, how did you come to work at the vineyard?
In 1983, I migrated from Mexico to the United States. I worked with asparagus, onions, and apples before I started working in the vineyards.
How long have you been working in this capacity?
I became foreman for Appellation Management Group in 2001.
What excites you the most about working in the vineyards?
Harvest! I love seeing our year-long efforts that consist of pruning, tying, and shoot thinning that all contributes to the kind of high-quality fruit needed to make great wine.
What is your favorite part of your job?
I love that the whole process always feels like a team project that everyone is excited about. It makes getting up in the morning much easier!
What do you think the future holds for Washington wine? Where are we headed or what trends are you seeing?
I see Washington wine continuing to expand.
What fact can you share about your job that wine-drinkers might not know?
There is such beauty to working outdoors all-year round, and to experience the variation in seasons and how that impacts the grapes.
