Pursued by Bear
Vintner/Owner, Winemaker – Kyle MacLachlan and Dan Wampfler
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?
Kyle: I was born and raised in Yakima and left the state in the early 1980s to pursue a career in acting. On trips back home, my dad and I often visited tasting rooms around Yakima, sparking a growing interest in Washington wines. By the early 2000s, I started thinking about having my own label, and establishing a winery in Washington felt natural. It not only allowed me to visit family regularly, but as my wife wisely pointed out, Washington is my story.
I made my first vintage of Pursued by Bear at Dunham Cellars and began collaborating with Dan when he joined the team in 2008. I followed when he moved to Abeja in 2016. Some bands are just too good to break up!
Dan: After earning my master’s in enology, I joined Chateau Ste. Michelle then moved to Columbia Crest, where I met my wife, Amy, who was also part of the winemaking team. Though we eventually left Columbia Crest to pursue other opportunities, our dream was always to work together. That dream became a reality in 2016 when we joined Abeja, where we are co-winemakers and general managers. She also participates in winemaking for Pursued by Bear.
How long have you been making wine in Washington state?
Kyle: Since 2005
Dan: Since 2002
How did you first begin working with the grower?
Kyle: Dan recommended Les Collines Vineyard. He introduced it to me by sharing a remarkable wine from the site. I was impressed not only by its quality but also by the vineyard manager Brad Sorenson’s stellar reputation for managing premier vineyards in Napa and Sonoma.
Dan: I worked with Les Collines at Dunham and met Brad not long after he relocated to Walla Walla. He’s not only a talented grower but also a genuinely great person. I knew Les Collines would align perfectly with our vision for Pursued by Bear, and I was confident that he and Kyle would enjoy working together.
What excites you the most about the wines you’re making?
Kyle: Great wines indeed begin in the vineyard. Each site has a unique character; capturing its expression is at the heart of everything we do. Tasting from the barrel and exploring blending trials feels like opening a magic box—there are always surprises. It is a deeply rewarding process.
Dan: It’s great fun collaborating with Kyle. Working with someone so inquisitive and passionate about continually raising the bar is incredibly fulfilling. He asks thoughtful questions and approaches every detail with care and precision. Our shared commitment to excellence inspires me every step of the way.
What is your favorite part about the Washington state wine community?
Kyle: I enjoy the camaraderie of this community—it’s a place where the “work hard, play hard” ethos thrives. And I like that making wine in Walla Walla takes me back to Eastern Washington.
Dan: Camaraderie is the word that comes to mind for me, too. Our growers are partners in our winemaking. They share our passion for crafting incredible wines.
What excites you the most about what the future holds for Washington state wine? Where are we headed or what trends are you seeing?
Kyle: Washington still has a great sense of discovery, and there is collaboration. We learn from each other, and our shared energy has accelerated progress and innovation—we’re all pioneers in our own way.
Dan: We are still discovering new areas to plant and learning about the varieties that thrive there. The Walla Walla Valley’s Mill Creek area is a good example. These higher-elevation vineyards are particularly promising.
What is your favorite wine and food pairing?
Kyle: Pursued by Bear and a great cheeseburger!
Dan: It’s hard to go wrong with good red wine and homemade pizza.
Vineyard Manager, Les Collines – Brad Sorenson
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?
I grew up in rural Wisconsin working in agriculture, but after trying wine for the first time, I knew I wanted to work in viticulture. After graduating with a degree in Plant Pathology from the University of Wisconsin I spent two years in the Peace Corps in Nicaragua working with coffee growers. My wife and I decided to move to Northern California when our service was over and I started managing vineyards in Napa and Sonoma Counties for the next 13 years.
How long have you been growing grapes in Washington state?
We moved to Walla Walla in December of 2017.
How did you first begin working with this winery?
I was hired to manage Les Collines Vineyard within two days of moving to Walla Walla. The owners had been looking for a vineyard manager for quite some time and received my information from a former colleague from California who had moved up here before me.
What excites you the most about the grapes you’re growing or the techniques/equipment you’re using?
There is much more freedom to be creative in this area than Napa and Sonoma. We grow 19 varieties of wine grapes compared to the basic three that dominate CA viticulture and can experiment with several different training styles, allowing us to cater to the specific needs of each different grape variety. The land that the vineyard is grown on is ideal for viticulture and requires very few inputs to get a high-quality crop and the wine truly reflects the site.
What is your favorite part of being a part of the Washington state wine community?
It is a much more laid-back work environment here in Eastern Washington. There is a collaborative relationship between the winemaker and vineyard manager that makes the long hours very pleasant and rewarding. Growing the best quality grapes in the most sustainable way for the land and the workers is of high priority for us and is valued heavily by our winery partners.
What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
I think the quality and variety of wines from Washington are currently appreciated in the Pacific Northwest but will undoubtedly be recognized outside of the region in the near future. I look forward to the rest of the nation/world discovering the potential of what we have going on here. I feel that we need to strive to be unique and not limit ourselves to one or two grape varieties or styles of wine.
What is your favorite wine and food pairing?
As an outdoors enthusiast, I love elk or venison with a savory, gamey Mourvèdre.
Vineyard Supervisor, Les Collines – Aaron Enriquez
What is your background, how did you come to work at the vineyard?
I’ve had the privilege to be in this field for 38 years, but 23 years ago, I had the opportunity to join Les Collines Vineyard, and I was the one who planted the first vines. Since then, I’ve been deeply involved in the growth and development of the vineyard.
How long have you been working in this capacity?
I started at Les Collines Vineyard in 2001.
What excites you the most about working in the vineyards?
What excites me the most is knowing that my work directly impacts the quality of the wine people drink, it’s really rewarding. From planting the first vines to today, I love seeing the grapes mature and seeing how the vineyard landscape changes with each season.
What is your favorite aspect of your job?
My favorite aspect of the job is being directly involved in the cultivation process. I love being involved in every aspect of it, from caring for the plants to harvesting the grapes. It requires a connection to nature, which makes a difference in the quality of grapes we produce.
What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
The future of Washington state wine is very promising. The region is gaining increasing international recognition for the quality of its wines and the diversity of its grape varieties. I see a trend toward sustainability and greater innovation, something we take seriously at Les Collines Vineyard. I’m confident that Washington will continue expanding its reputation, and the industry will keep growing nationally and internationally.
What fact can you share about your job that wine-drinkers might not know?
Many wine drinkers may not know that the work in the vineyard is a very detailed process, and every decision we make—from pruning to harvest—directly affects the flavor and quality of the wine. We spend a lot of time observing the weather, the soil, and the health of the plants to ensure that each harvest is the best possible. Behind every bottle of wine, is a team of people who worked night and day to produce the best wine for them. This job requires patience and dedication, but what really makes it special is that I do it with a lot of love and passion, even after 38 years. For me, taking care of the vines and watching them grow is not just a job, it’s a true calling.
