Tirriddis

Tirriddis

Co-Owner & Winemaker – Gabriel Crowell

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?
Like many others, I was drawn to the wine industry because it offers a creative space to start something new. My entrance into wine began on the Mediterranean Island of Cyprus. I began working at a retail and distribution company, and it was there that I first became truly passionate about wine. This was also the place where I happened to try my first Washington wine. After completing my WSET course in Europe, I knew the next step would be to learn how to make the highest quality wine possible at Washington State University, where I have since graduated from the viticulture & enology program.

How long have you been making wine in Washington state?
I’ve been making wine in Washington for the past six years. My first vintage was in my college dorm room!

How did you first begin working with the grower?
I began working with Four Feathers in 2018. We developed a wonderful relationship when they introduced us to these new blocks of Chardonnay that were perfect for sparkling wine.

What excites you the most about the wines you’re making?
The intricacies and nuances to the design of wine styles excites me the most. For still winemaking, the possibilities are endless to invent how that wine might taste. With sparkling, you add more vintages of base wine, the traditional method process, and importantly, time. All these elements expand the possibilities to produce a quality sparkling wine.

What is your favorite part about the Washington state wine community?
I see Washington state as an expansive place for entrepreneurs, dreamers, and innovators to succeed. The Washington wine community embrace’s the state’s versatility and welcomes newcomers, further showcasing that wine is not simply defined as a grape but that it encapsulates so much more.

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 holds nothing but opportunity. I believe the future of the industry will be full of new faces and more diversity at every level. What excites me the most is to see how far Washington state wine will go in my lifetime.

What is your favorite wine and food pairing?
When I cook at home, one of my favorite pairings is our Washington Blend with stir-fried mushroom bowls.


Director of Operations, Four Feathers – Tom Merkle

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 started out as a second-generation grape grower and began my career in agriculture working on our family-owned orchards. We currently grow 3500 acres of wine grapes in the Horse Heaven Hills, Rattlesnake Hills, Wahluke Slope, and Columbia Valley.

How long have you been growing grapes in Washington state?
I have been growing grapes since 1995.

How did you first begin working with this winery?
I first began working with Tirriddis in 2019.

What excites you the most about the grapes you’re growing or the techniques/equipment you’re using?
We continue to evolve the equipment and methods we use year after year so that we can address the various labor challenges we continue to meet. What excites me is to be able to taste the final product with the various winemakers we work with and to see our work in conjunction with theirs come full circle.

What is your favorite part of being a part of the Washington state wine community?
It’s truly a joy to be able to collaborate with growers from different areas and to know that we’re all working towards the same goal; to produce great fruit so that it can be made into great wine.

What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
I am continuing to see an uptick of unique varietals being planted and it’s incredibly exciting to see the wines they end up becoming. It speaks very highly to the testament that there is a wide variety of grapes that do very well in this state.

What is your favorite wine and food pairing?
Cabernet Sauvignon and venison


Vineyard Manager, Four Feathers – Rogelio Ramirez

What is your background, how did you come to work at the vineyard?
I started working at the Indian Wells vineyard in 1985. I made my way over to Four Feathers in 2001 and have been working with them ever since.

How long have you been working in this capacity?
For the past 38 years

What excites you the most about working in the vineyards?
I love that I get the opportunity to work with so many different grape varieties. Harvest, in particular, excites me as this is when we are able to see the results of all the hard work that everyone has contributed to come to fruition.

What is your favorite aspect of your job?
I love that I am continually learning new things year after year and that all that knowledge contributes to growing the best possible product.

What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
I think there is a bright future for sparkling wines in our state.

What fact can you share about your job that wine-drinkers might not know?
Growing high quality grapes truly takes a team effort.

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