Rush Lattin Cellars
Winemaker & Founder, Rush Lattin Cellars – Larry Ransom
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?
Rush Lattin Cellars was born out of a creative spark I didn’t expect but couldn’t ignore. A friend once shared a mysterious, unlabeled bottle (“shiner”) with me – one that stopped me in my tracks. It was an “aha” moment, a holy grail experience. From that point forward, I was hooked—not just as a wine enthusiast, but as a seeker, a maker. Our winery is named after my great uncle Rush Lattin, a 19th-century artist and pioneer whose legacy of creativity and bold exploration runs through our family. I carry that same spirit forward, blending tradition with innovation, and pouring purpose into every bottle.
How long have you been making wine in Washington state?
I started making wine in Washington in 2013. What began as a weekend passion-project with a single barrel of co-fermented Syrah and Mourvèdre, has evolved into a full-fledged pursuit of excellence. My wife, Michelle, and I officially launched Rush Lattin Cellars as a commercial winery in 2017, and I’ve been chasing that “holy grail” ever since.
How did you first begin working with the grower?
It all started through a shared connection and taking time to get to know Marshall’s vision, values, and growing philosophy. I’ve always believed that the best wine starts with trust and shared vision between grower and vintner. The relationships I’ve built with our growers have become foundational to the integrity and character of our wines. This is a synergistic partnership of which the value cannot be understated. We are grateful in having this kind of relationship with Marshall and Nicolas.
What excites you the most about the wines you’re making?
I love how expressive they are and how each bottle tells a unique story from their density, mouth feel, soft tannins, and long finish! I’m particularly drawn to Rhône-style wines for their depth, complexity, and elegance. My intention is to let the spirit of the vineyard speak while crafting something distinctly Rush Lattin. Every vintage is a new creative act and tells its own story.
What is your favorite part about the Washington state wine community?
The generosity and grit. There’s a real collaborative spirit here—people who are passionate, open, and unafraid to share knowledge. It’s not about ego. It’s about doing the work and making something beautiful together.
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 is just beginning to realize its full potential. The diversity of microclimates, the quality of the fruit, and the willingness of winemakers to push boundaries—it’s all pointing to a very exciting next chapter. I see more focus on transparency in winemaking, on site-specific expression, and on wines with soul and restraint. There’s a movement toward wines that reflect both place and purpose.
What is your favorite wine and food pairing?
A dry-aged ribeye hot off the grill, served with charred onions and rosemary-garlic potatoes, alongside a glass of our 2022 Rush Lattin Syrah—that’s my go-to. The wine’s smoked meat notes and dark berry richness perfectly echo the depth of the steak, while the grilled onions and herbs draw out its Provencal character. It’s a pairing that feels both grounded and elevated—robust, balanced, and unforgettable.
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?
I began my career in the wine industry at Canoe Ridge. At the time, I was working as a dryland wheat farmer, and when Canoe Ridge was being developed, they were looking for experienced operators and supervisors to handle large-scale equipment. That opportunity became my introduction to vineyards—and from that moment on, I was hooked.
How long have you been growing grapes in Washington state?
Since 1991
How did you first begin working with this winery?
We first began working with Rush Lattin when we purchased a vineyard they were already sourcing fruit from. That initial connection sparked a great working relationship, and we’ve really enjoyed continuing to grow fruit that supports their winemaking vision.
What excites you the most about the grapes you’re growing or the techniques/equipment you’re using?
What excites me most isn’t just the grapes—it’s the opportunity to collaborate with some of the best wineries in the state. I really enjoy working closely with them to understand what varieties and growing techniques will best support their winemaking goals. Being part of that process—helping to shape the fruit that defines their brand—is incredibly rewarding.
What is your favorite part of being a part of the Washington state wine community?
My favorite part of the wine industry is the sense of collaboration and the strong relationships that develop as a result. There’s a real spirit of farmers helping farmers and working closely with wineries to bring a shared vision to life. Whether it’s swapping advice in the field or partnering to grow the right fruit for a specific wine, it’s that teamwork and the friendships formed along the way that make this industry so special to me.
What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
While there are always ups and downs in agriculture and the wine industry, what gives me the most confidence in the future of Washington wine is our growing sense of collaboration. More than ever, growers, winemakers, and industry partners are working together, sharing knowledge, and supporting one another. That collective effort is what I see as the real trajectory for our state—building a stronger, more unified industry that continues to grow and evolve together.
What is your favorite wine and food pairing?
You can’t go wrong with a good steak and a bold Red Mountain Cabernet Sauvignon-it’s a classic for a reason. But if I’m being totally honest… I usually prefer to pair my steak with a glass of whiskey. Don’t tell the winemakers!
Equipment Manager, Shaw Vineyards – Nicolas Cervantes
What is your background, how did you come to work at the vineyard?
I started working with Shaw Vineyards in 2011 after working in cherries and apples for several years.
How long have you been working in this capacity?
I have had a management position for 10 years.
What excites you the most about working in the vineyards?
I enjoy the seasonal rotation of vineyard activities. I look forward to the opportunity each year presents to apply new ideas and lessons learned from previous years.
What is your favorite aspect of your job?
I enjoy the fast-paced work environment. Work in the vineyards is constantly evolving to match seasonal shifts and other variables, and every day of the week brings a new challenge.
What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
Trends I have noticed most recently in the vineyard include the move towards cutting waste, improving efficiency/planning, and hiring employees capable of performing multiple vineyard activities.
What fact can you share about your job that wine-drinkers might not know?
Vineyard operations involve the increasing use of technology. At Shaw Vineyards we use drones for monitoring irrigation and vine health, GPS to spot apply fertilizer and compost, iPads for in field data collection and timekeeping, and GPS equipped tractors for planting.
