Revelry Vintners

Owner/Winemaker – Jared Burns

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?
My parents shared their interest in wine with me at a young age.  I started smelling and tasting wine very young, out of a curiosity for what it was they were so interested in.  When I was nine years old, my dad patented the first synthetic wine cork and started a business around that concept called Supreme Corq.  Having a family business in the wine space only furthered my curiosity in wine. I arrived in Walla Walla for college in 1999 and despite the relatively small number of wineries in the valley at that time, there was already incredible stuff happening.  That sealed the deal for me, and I knew I needed to try my hand at it.  In 2005 I started making plans toward opening a winery, and the rest is history.

How long have you been making wine in Washington state?
2005 was my first vintage.  In retrospect, I had no idea what I was doing! But slowly, t surely, I not only gained an understanding of how to achieve true quality, but also how to create wines of balance and longevity. I continue to learn every year, and that fascinates me.

How did you first begin working with the grower?
Our relationship with the Beightols is relatively new, but I was aware of their reputation at Phinny Hill for quite a while. We started sourcing fruit from them in 2021, and I have been incredibly impressed with the attention to detail that they put into their vineyard and craft.

What excites you the most about the wines you’re making?
A great deal of our focus and energy goes into our AERIALS Series of single vineyard wines.  We have been making these wines since 2009.  What is most exciting about it is that we have over a decade of history in our library of unblended, site-specific wines. You can see the vintage influence very starkly in these, from the coolest vintages in 2010 and 2011, through the warmest years. It always impresses me that Washington fruit always has balance and structure.  I love the transparency that single-vineyard winemaking gives to consumers.

What is your favorite part about the Washington state wine community?
We are collectively working together to pioneer a region that is still under appreciated for what it’s capable of.  The entire industry is incredibly hard working, and very proud of what we are doing here.  The entrepreneurial spirit is off the charts, and that concept truly inspires me.

What excites you the most about what the future holds for Washington state wine? Where are we headed or what trends are you seeing?
I often think about the fact that Washington as a wine region is still in its infancy.  As an industry, we are creating a legacy that will be around for hundreds of years.  We continue to learn more about ourselves as a region every day.  Despite our early success, I think Washington will one day become the most important region in the world.

I hope the next wine trend the world recognizes is that Grenache from this area is incredible, and that it is what they should be drinking!

What is your favorite wine and food pairing?
While I enjoy several different combination pairings, I lean towards Grenache Blanc + shellfish, Syrah + lamb, and Grenache with just about anything.


Vineyard Manager, Phinny Hill – Brandon Beightol

How did you first become involved in the wine industry and what has your trajectory looked like?
I was born and raised on the land that is now Phinny Hill Vineyards. I helped with the first plantings of wine grapes in 1998, but then after graduating from WSU, I moved to Florida for eight years. I was given the opportunity to move back home and work alongside my dad in 2010. My wife Kim and I decided to pack up our two daughters and move across the country. So, my involvement either began in 1998, 2010, or around 1980, when I was four years old and spending time in the vineyard with my mom, who was working for Don Mercer at the time.

How long have you been growing grapes in Washington state?
26 years.

How did you first begin working with this winery?
From the very first time I met Jared at our vineyard, and as we shared stories about our families in his tasting room, I knew this was someone we wanted to partner with for a long time. They are producing amazing wines, and we are honored to say some of them have our fruit!

What excites you the most about the grapes you’re growing or the techniques/equipment you’re using?
What excites me the most about the grapes we are growing is that we are carrying on my dad’s legacy. He built Phinny Hill’s amazing reputation for high quality fruit, and it is my job to continually deliver to that standard. Each great wine I taste or compliment I receive, makes me feel proud that we are going in the right direction.

What is your favorite part of being part of the Washington state wine community?
My favorite part is the individuals. The wines are amazing, but the people growing the grapes and making the wines are the true assets of our industry. It Is an incredibly diverse group of people from so many different walks of life, with all kinds of stories about why they are here in Washington.

What do you think the future holds for Washington state wine?
Every industry has its ups and downs, but the quality of Washington wine is so amazing, and I think that will be recognized by more and more people around the world as the years go on.

Where are we headed or what trends are you seeing?
I do not know trends of the industry as a whole, but at the vineyard these days, I get the most questions about Carmenere, Cabernet Franc, Sauvignon Blanc.

What is your favorite wine food pairing?
I enjoy hanging out with friends and barbequing with a nice Cabernet Sauvignon.


Vineyard Foreman, Phinny Hill – Eulalio Trejo

What is your background, how did you come to work at Phinny Hill Vineyards?
In 1998, my wife received a phone call from Will Beightol offering us a job at Phinny Hill Vineyards. We have had the pleasure of working for Mr. Richard Beightol ever since.

How long have you been working in this capacity?
I started working the vineyards in California in 1971, and it was there that I got the opportunity to learn everything related to grape vines. The entire process brings me such joy, from the beginning of the plant to the final product at the harvest. This year is my 53rd year of working with grape vines, and it is my true passion.

What excites you most about working in the vineyard?
What excites me the most is planting new vines and seeing the harvest result in wonderful fruit.

What is your favorite aspect of your job?
My favorite aspect of my job is being able to see the physical results of my efforts and hard work.

What do you think the future holds for Washington state wine?
I think that Washington state has a very promising future in the wine industry.

Where are we headed or what trends are you seeing?
I think Phinny Hill Vineyards is headed for a bright and successful future.

What fact can you share about your job that wine-drinkers might not know?
Along with my 53 years of experience, knowledge, and my love for working with vines, Phinny Hill is becoming known for consistently producing excellent harvests year over year.

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