Tripwire Winery

Winemaker/Owner – Heather Lynne Scott

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’m a first-generation winemaker and grower, but my love affair with wine began long before I ever planted a vine. In my early twenties, I moved to the Pacific Northwest as a territory sales manager for Samsonite Luggage. It was a career built on travel and logistics—but on weekends, I found myself drawn to something far more soulful: the rhythm of live music, the camaraderie of tasting rooms, and the earthy joy of fall foot-stomping competitions. That’s where I met my first true love—Pinot Noir—and the dream of joining the wine world quietly took root.

Fast forward to 2017, when I moved to Walla Walla and decided to turn that dream into reality. With no formal training but plenty of curiosity and grit, I planted my first vines: Zweigelt, an Austrian red born from Blaufränkisch and St. Laurent. It was a bold choice—Zweigelt had never been grown in the Walla Walla AVA, and only a handful of vineyards in Washington had attempted it.

By 2021, we harvested our first vintage—and the real fun began. In 2022, we expanded the vineyard with more Zweigelt, deepening our commitment to this expressive, underrepresented varietal. Along the way, I earned my Level 1 certification from the Court of Master Sommeliers and enrolled in the enology and viticulture program at Walla Walla Community College to sharpen my craft and deepen my connection to the land.

How long have you been making wine in Washington state?
Since 2021

What excites you the most about the wines you’re making?
It’s the ability to surprise people—in the best way. Zweigelt is a versatile red with vibrant acidity, subtle white pepper notes, and a freshness that makes it incredibly food friendly. It’s approachable without being predictable, and that balance of character and charm is what drew me to it in the first place.

There’s also a kind of quiet rebellion in working with a varietal that’s still relatively unknown in Washington. It’s not pretentious, not overexposed—and yet it holds its own beautifully alongside more established reds. I love that it invites curiosity and conversation.

What is your favorite part about the Washington state wine community?
I’m deeply grateful to the Washington wine community for the generosity, expertise, and encouragement that has guided me from the earliest stages of my winemaking journey. That support came into sharp focus while I was preparing for the MSC Level 1 exam. A remarkable group of local experts rallied around me and some other women in the program, helping us hone our palates and deepen our understanding of varietals and regions.

Equally foundational was my experience at Walla Walla Community College’s enology & viticulture program. The hands-on training and thoughtful guidance from my instructors gave me the technical grounding and confidence to pursue this path with purpose. Their passion for education and commitment to cultivating the next generation of winemakers is something I carry with me every day.

What excites you the most about what the future holds for Washington state wine? Where are we headed or what trends are you seeing?
Creative experimentation is flourishing, with winemakers exploring lesser-known varietals like Zweigelt, Carmenère, Ribolla Gialla, and Albariño.

What is your favorite wine and food pairing?
Carmenère from Kinhaven Winery and grilled lamb with rosemary, garlic, and orange is my favorite pairing for 2025. There’s something magnetic about the way Carmenère’s earthy spice and green pepper notes play against the caramelized edges of lamb and the citrus lift from orange zest.

Grower/Assistant Winemaker – Erik Benson

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 was introduced to winegrowing through Heather’s passion project in 2022, and what started as casual help in the vineyard quickly became a deep appreciation for the complexity behind each bottle. Being “thrust into the weeds”—literally—opened my eyes to the sheer number of decisions involved: pruning, training, fruit dropping, equipment choices, and winemaking calls that shape the final expression. It was far more involved than I’d imagined, and I was hooked.

In 2023, I witnessed a harvest and returned two weeks later to find a surprising amount of fruit still ripening. That moment sparked my curiosity and led to my first experimental wine—a native ferment done right in the vineyard. I foot-stomped the grapes and left them to ferment with ambient yeast, and by the end of the process, I had a unique rosé that carried the character of the second-pass fruit. It was unexpected, expressive, and a little rebellious.

We named it “Double Agent,” a nod to the winery’s spy-inspired theme and the fact that it came from a second pick—two weeks after the initial harvest. It felt fitting: a wine with a secret identity, born from curiosity and a willingness to experiment. That experience cemented my love for the craft and the storytelling that surrounds it. Since then, I’ve continued to explore winemaking through hands-on learning, creative collaboration, and a growing commitment to the Walla Walla wine community.

How long have you been growing grapes in Washington state?
I started growing grapes in Washington state in 2022. It began when I visited Tripwire Winery and volunteered to help with pruning and training vines—and the rest is history. There was something unexpectedly therapeutic and cerebral about being in the vineyard. I was going through a difficult time in my life, and working with the vines offered a kind of quiet clarity. It felt like stepping into a micro-world where everything else faded away.

How did you first begin working with this winery?
Since the grapes were planted in 2018.

What excites you the most about the grapes you’re growing or the techniques/equipment you’re using?
What excites me most about growing grapes and making wine at a small scale is the constant opportunity to get creative. With limited resources, you quickly develop a kind of “MacGyver” mindset—whether it’s sourcing the perfect vessel for fermentation, figuring out how to roll and store bird nets efficiently, or identifying warm and cool microclimates to optimize fermentation temperatures. Every decision matters and every challenge is an opportunity to innovate.

Solutions aren’t always obvious—they come from research, conversations with other winemakers, repurposing old tools, and a lot of trial and error. It’s a blend of science, intuition, and community knowledge-sharing. It’s equal parts humbling and exhilarating—and that’s what makes it so rewarding.

What is your favorite part of being a part of the Washington state wine community?
My favorite part of being in the Washington wine community is the camaraderie. At its core, this is a group of people who genuinely want to see each other succeed. From the moment I started showing up—whether it was volunteering in the vineyard or attending industry nights—I felt both welcomed and inspired. What initially felt intimidating quickly transformed into a sense of belonging. The generosity, openness, and shared passion for the craft are unlike anything I’ve experienced. It’s a community rooted in connection, and I’m grateful to be part of it.

What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
I believe the future of Washington wine holds continued success—but it will require bold thinking and collective action. There’s a real passion here for pushing boundaries, especially when it comes to exploring new varietals and redefining what’s possible in our climate and soils. Walla Walla has a unique voice, and I think more people are recognizing its depth and distinction.

That said, we’re likely heading into a period of consolidation. As winemakers retire or move on, and economic pressures mount, the industry may experience a lull. But that’s not a reason to slow down—it’s a call to double down on what makes Washington wine special. We need to come together, not just as individual brands, but as a unified region with a shared marketing vision and a commitment to engaging the next generation.

What is your favorite wine and food pairing?
One of my favorite pairings is a chilled glass of Marsanne-Roussanne—bright, textured, and perfect for setting the tone. I also love a bold Walla Walla Syrah alongside slow-roasted lamb cooked over a spit.

Vineyard Manager – Joshua Roznowski

What is your background, how did you come to work at the vineyard?
I attended the enology and viticulture program at Walla Walla Community College and graduated in 2018.  I started my own winery that same year and began a job as a vineyard manager in the fall of 2018.  I began consulting with Tripwire vineyard in late summer of 2019 when I overheard Heather trying to figure out bird netting at the local orchard and vineyard supply store and I offered my two cents.  I have been consulting on her vineyard ever since.

How long have you been working in this capacity?
Not counting the two years attending the EV program at WWCC, eight years.

What excites you the most about working in the vineyards?
Getting to the end of harvest with ample, quality fruit.  That means you survived the year, protected and nurtured the vineyard well, and can now take a breath.

What is your favorite aspect of your job?
Honestly, my favorite part of my job is organizing and executing plans well.  Yes, it sounds boring, but I am a perfectionist, and I like checking boxes.

What fact can you share about your job that wine-drinkers might not know?
Wine grapes are very labor intensive to get them to produce the kind of fruit you want.