The Oregon Wine History Archive Podcast

This interview is with Scott Kelley of Paul O’Brien Winery. In this interview, Scott talks about starting to work in the wine industry as a teenager, his experience with big, corporate wineries, and starting his own project in Oregon. Scott shares about beginning to work in the industry at 17 years old cleaning mobile grape presses. When his boss learned about his affinity for chemistry, he started taking grape samples in the vineyard to help determine pick dates. During this time, he met a winemaker who encouraged him to go to UC Davis. Scott talks about working at a brewery in Monterey, where he enjoyed the fermentation science but not the repetition and consistency of beer making. Without any cellar experience, he had to wait for someone in the wine industry to give him a chance, and that opportunity finally came through Golden State Vintners. Later in the interview, Scott discusses working for Robert Mondavi’s La Famiglia label and learning to balance attention to detail with the large volume of wine he was producing there. While working for Estancia, he took their production up to 1.6 million cases yearly. In 2013, he started his own project with partner Dyson DeMara, which came to be known as Paul O’Brien Winery. This interview was conducted by Rich Schmidt at Paul O’Brien Winery in Roseburg on March 19, 2026. Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Charlie Becker of Becker Vineyard in Roseburg. In this interview, Charlie shares his background and how he got started in winemaking.Charlie grew up in Cleveland, Ohio, and made his first wine at just 10 years old out of store bought grape juice and yeast. He later studied biology in college and eventually moved to Seattle, where he worked as a painter for many years. After some time, he move to southern Oregon and bought property in Drain, where he began pursuing winemaking more seriously.He started making wine around 2000 and produced his first batches in 2003. Over time, he planted about 13 acres of grapes and focused on growing a few different varietals. Much of what he learned about winemaking came from self-education, including researching in public libraries. In the early years, he and his wife, Peggy, did much of the work themselves, including bottling wine by hand.Charlie built most of his winery and tasting room on his own. His wines have gone on to win awards, and he takes pride in the quality of his work. He also values his lifestyle that comes with winemaking, having grown up around wine culture and enjoying the independence it brings. This interview was conducted by Rich Schmidt at Becker Vineyard in Roseburg, Oregon on March 20, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Rob Ikola of Whitetail Ridge. In this interview, Rob shares his background, career path, and how he became involved in the wine industry.Rob was born in Portland and grew up moving all around Oregon, including time in Bend and Roseburg. He attended Umpqua Community College, where he earned a business degree. Before entering the wine industry, he spent many years working in hands-on trades, including running a horse trailer company for about 20 years and operating a machine shop through a long-term business partnership. In 2012, Rob transitioned into the wine industry by starting a mobile bottling business. His company travels to different wineries to bottle wine efficiently, with the ability to process hundreds of cases per day. Around the same time, Rob planted his own vineyard in 2010, growing around 11 grape varietals. He developed a strong interest in winemaking and the vineyard lifestyle, combining his business experiences with agriculture. Rob emphasizes his love for farm life, including raising animals such as pigs, goats, and chickens. He values the independence and creativity that come with owning a vineyard and winery, as well as the ability to build something of his own. This interview was conducted by Rich Schmidt at Whitetail Ridge in Roseburg, Oregon on March 20, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Bryan and Pam Freed of Freed Estate. In this interview, Pam talks about growing up in Honolulu and working as a flight attendant. She talks about meeting her husband Mike and his desire to be a farmer.Later, she talks about finding land in Roseburg and starting Freed Estate. Bryan talks about growing up watching his father Mike farm, and eventually deciding he wanted to follow in his footsteps.They talk about Bryan's time at Oregon State learning enology and viticulture, and starting to take over more of the business. They talk about Mike passing away and the wines they made to honor him. And they talk about their favorite parts about being in the wine industry and being a space for their friends and neighbors.This interview was conducted by Rich Schmidt at Freed Estate in Roseburg on March 19, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Andrew Wenzl of Abacela Winery. In this interview, Andrew talks about his journey from biology and chemistry for veterinary school to applying those principles to winemaking.Andrew shares about his family’s history in present-day Austria growing lesser known varietals, making wine, and running bed and breakfast-type inns. With that history of winemaking and hospitality, it made sense for Andrew to take his scientific education and start working at King Estate performing “bucket chemistry.”Andrew talks about enjoying cellar work first at King Estate and then at Silvan Ridge Hinman Vineyard before applying to work at Abacela Winery. He joined the team there in 2002, and he has been there ever since. When he first started working there, he acted as assistant winemaker, and in 2008 he was promoted to head winemaker. Though he grew up in the Willamette Valley and enjoyed the wines made there, he now loves working with varietals like Grenache and Tempranillo.Later in the interview, Andrew discusses the growth of Abacela during his time there, including a new and expanded tasting room, new programs like port and sparkling, and using 25 years’ worth vineyard & cellar data to continue improving the wines. He also talks about how becoming a dad helped him to be more empathetic and supportive during the winemaking process.This interview was conducted by Rich Schmidt at Abacela Winery in Roseburg on March 19, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Denise and Bryan White of Troon Vineyards in Grants Pass. In this interview they share their journey into winemaking, their professional backgrounds, and how they built their vineyard and business together.Both Denise and Bryan originally came from medical backgrounds. Bryan worked in internal medicine and is board certified in hospice and palliative care, while Denise attended medical school and worked in a clinic, including time in neurology. Before entering the wine industry, they were involved in starting medical nonprofits in California and in Texas.In 2017, they purchased Troon Vineyards and began transitioning it to organic and biodynamic practices. Inspired by ecological approaches to farming, they focused less on industrial methods and more on soil health and microbiology. Over several years, they replanted much of the vineyard and expanded beyond just wine production to include apple cider, gardens, and livestock.They emphasize the importance of building a strong, knowledgable team to support all aspects of the vineyard, from soil science to vineyard management. They even conducted extensive soil testing, digging large soil pits and consulting experts to better understand the land. Overall, Denise and Bryan highlight intentionality in both their farming and business practices, aiming to create high-quality wine while improving the land and contributing positively to their community.This interview was conducted by Rich Schmidt at Troon Vineyards in Grants Pass on March 18, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Andy Myer of Goldback & Trivia Wine Room. In this interview, Andy talks about his path into winemaking, starting with studying philosophy in Pennsylvania before transferring to Willamette University to study environmental science. He shares how a summer job at Cristom sparked his interest, describing his first experience in a vineyard as a “lightning catalyst” that got him hooked.Andy discusses his hands-on learning journey, including harvests in New Zealand and Australia, working in Sonoma and Seattle, and spending time in Italy studying archaeology to understand early winemaking practices. He shares that these experiences shaped his perspective and led him to realize he didn’t need a formal degree to succeed in the wine industry.Later in the interview, Andy talks about starting Goldback in 2016 after moving to Oregon, his work with Wine Collective, and balancing family with his career. He reflects on challenges he faced throughout his career while also emphasizing his passion for winemaking.This interview was conducted by Rich Schmidt at Goldback & Iruai Wine Room in Talent, Oregon on March 18, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Rachael Martin of Red Lily Vineyards. In this interview, Rachael talks about growing up in the Rogue Valley before leaving to pursue a career in law.After deciding that wasn't her path and returning to the Rogue Valley with a desire to own some land and grow something, her dad's suggestion to try wine grapes launched her into a new career. She talks about her time honing her craft at RoxyAnn Winery under the mentorship of Sarah Powell.Later, she discusses starting Red Lily, first getting vineyards planted and later starting to make her own wine. She talks about how the wines have evolved and how she values using the tasting room and surrounding space as a community hub. And she talks about the growth in the local wine industry and what comes next.This interview was conducted by Rich Schmidt at Red Lily Vineyards in Jacksonville on March 17, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Nichole Schulte of Quady North/Barrel 42. In this interview, Nichole talks about her background studying law and working in insurance, and her current journey working in wine.Nichole talks about growing up in Florida and starting to work in insurance. After managing a call center, she became an adjuster, following storms across the country to help those affected settle insurance claims in the aftermath. At the suggestion of a colleague, she went to law school and spent a semester studying wine law abroad in Lyon, France.Nichole discusses moving to Grants Pass with her husband and starting to visit local wineries to get to know the community. In 2012, she worked a harvest internship at Troon, where she met Herb Quady. Shortly after that first internship, she and Herb joined Brian Gruber to start Barrel 42 as a custom crush facility. Together, they took the business from an old pear packing plant to the onsite winery they have today.Later in the interview, Nichole talks about how she keeps Barrel 42 organized, depending on a capable crew and scheduling everything on a whiteboard in order to maximize resources. She also talks about the effects of climate change and immigration policy on the wine industry.This interview was conducted by Rich Schmidt at Quady North/Barrel 42 in Jacksonville on March 17, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Herb Quady of Quady North and Barrel 42. In this interview, Herb talks about his family starting a wine brand in California the same year he was born, and thus growing up in the industry. Despite initially not wanting to work in wine, he soon found himself working for Randall Grahm at Bonny Doon and launching his wine career.Later, Herb talks about coming to Southern Oregon and working at Troon, and the growth of the Rogue Valley wine industry while he was a part of it. He then talks about the decision to start Quady North with his parents, his wife, and her parents all playing a major role.He discusses the growth of Quady North, the custom crush operation Barrel 42, and his vineyard installation/management business as well. And he talks about the role he and his businesses have played in the growth of the local wine industry.This interview was conducted by Rich Schmidt at Quady North in Jacksonville on March 17, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Sara Garr of Circadian Cellars. In this interview, Sara talks about growing up as a creative individual and finally finding her preferred medium in wine.Sara talks about first entering the wine industry from a sales point of view, working at the Harry & David bottle shop in Medford. Though initially she didn’t know much about fine wine, she worked with the wine buyer and her coworkers to learn more. Her career trajectory changed in 2015 when she started her first harvest with Quady North / Barrel 42.Sara discusses her “happy accident” barrel of Cabernet that would become her first wine under the Circadian Cellars label. While continuing to work at Barrel 42, she slowly started to expand her own label as well, including lesser known varietals as well as more standard Southern Oregon varietals but with less common winemaking processes. After she felt she had a handle on the wine itself, she also started creating her own labels.Later in the interview, Sara talks about the future of her own label and the wine industry at large. With an ever-changing industry and the people interested in drinking wine, she stresses the importance of being flexible and creating a product that customers really want. For her first wine club release, she will curate a collection “from the vault” for each member based on their individual taste.This interview was conducted by Rich Schmidt at Hummingbird Estate in Central Point on March 16, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Dustin Andries of Naumes Crush and Fermentation. In this interview, Dustin talks about growing up around the Rogue Valley wine industry with an interest in science, then attending Oregon State University with the desire of being a winemaker.Next, Dustin talks about a variety of internships he did, including being part of a team at Gallo that was crushing 350,000 tons of grapes in a single harvest. He then discusses coming to Naumes Crush and Fermentation as it was just getting started and the roles he has held while the business has grown. He also discusses a brief sojourn back to the Willamette Valley to work for Jackson Family Wines before returning to Naumes, as well as talking about his work as a custom crush winemaker for a large number of clients.This interview was conducted by Rich Schmidt at Naumes Crush and Fermentaion in Medford on March 16, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Doug & Dionne Irvine of Irvine & Roberts Vineyards. In this interview, Doug and Dionne talk about moving to Ashland to raise their family, discovering a love for wine in Europe, and beginning their brand.Dionne shares about growing up in Los Angeles county until high school, when her family moved to Brookings. Though she now realizes that she developed a fondness for Oregon at that time, she went back to California after graduation and started her real estate career. She met Doug when he came to her to purchase a house.Doug talks about growing up on a ranch near Jacksonville and moving to Huntington Beach for high school. He went to college at UC Irvine and stayed in the area after graduation. He also played baseball growing up, and for a short stint in Australia.Later in the interview, Doug and Dionne discuss moving back to Oregon to raise their daughters. Unbeknownst to them, they had purchased a site that was perfect for growing Burgundian varietals like Pinot Noir and Chardonnay. After falling in love with wine in Europe, they wanted to begin planting vines in Ashland in 2007.As they started to produce more wine, they moved winemaking operations to Quady North/Barrel 42, where Brian Gruber was part of the team. After the completion of the tasting room and winery building onsite, they hired Vince Vidrine to oversee winemaking. When he left to pursue wine elsewhere, Brian Gruber came on as their head winemaker once again, but this time in their own facility.This interview was conducted by Rich Schmidt at Irvine & Roberts Vineyards in Ashland on March 16, 2026.

This interview is with Brian Gruber of Irvine & Roberts Vineyards. In this interview, Brian talks about growing up in Minnesota and then attending the Air Force Academy. He talks about his career in the military, including some of the specific projects he worked on.He then talks about his growing interest in wine, first as a consumer and then his desire to grow his own grapes and make his own wine. He talks about the decision to move to Oregon and the various places he has worked in the industry, including helping to found Barrel 42 and now making wine at Irvine & Roberts. He speaks about the growth of the industry, his own vineyard in the Rogue Valley, and what comes next.This interview was conducted by Rich Schmidt at Irvine & Roberts Vineyards in Grants Pass on March 16, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Bryan Wilson of Cuckoo's Nest Cellars. In this interview, Bryan talks about his winding path in wine, culminating in starting his own brand in Southern Oregon.Bryan talks about growing up interested in wine, and finding his way into the industry after attending the University of Oregon. He later talks about his coming-of-age work at Benzinger Family Winery in Glen Ellen, Calif., getting to be part of every process as the Benzinger brand was growing and taking off.Later, he talks about coming to Oregon and various winemaking roles he held in the Rogue Valley before starting Cuckoo's Nest with his wife. He talks about learning how to make wine and the evolution he's seen in the industry.This interview was conducted by Rich Schmidt at Plaisance Ranch in Williams on March 15, 2026. Thank you to Joe and Suzi Ginet for hosting us and providing an audience for the interview!Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Cal and Judy Schmidt of Schmidt Family Vineyards. In this interview Cal and Judy talk about their journey into winemaking, their background, and how they built their vineyard and business together in Grants Pass.Cal describes his early life, including his time in the military and aerospace before earning a degree in business. He explains how his path eventually led him to working with land, building on property in Healdsburg with 35 acres, and later moving the business to Southern Oregon. Judy shares her background as well, explaining how she studied psychology and spent time in San Diego and Santa Rosa.Together, they talk about their move to Grants Pass and how they developed their vineyard over time. They planted their first acres of grapes in the early 2000s and produced their first vintage in 2004, followed by their first bottled wine in 2006. As a family—run operation, they emphasize the role their children and grandchildren played in helping build and maintain their vineyard.Later in the interview, Cal talks about starting new projects and his plans to grow the business through events and distribution. Judy reflects more on what the vineyard has brought to the community, emphasizing their goal of creating quality wine. This interview was conducted by Rich Schmidt at Schmidt Family Vineyards in Grants Pass on March 15, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Josh Kimball of Kimball’s Artisan Wines. In this interview, Josh talks about growing up in Coos Bay and attending Southern Oregon University in Ashland, where he studied political science. He tells about his first real exposure to wine his senior year, which sparked his interest in the industry.Josh describes getting his start in wine at Weisinger Family Winery starting in the cellar, and later moving to King Estate where he took on responsibilities in the tasting room, wine club, and compliance. During this time, he also became interested in organic and biodynamic wines, which would later influence his business.He talks about transitioning into the sales side of the industry, helping with wholesale in Salem and eventually woking distribution, including time in San Francisco and Los Angeles. Later in the interview, Josh talks about the personal challenges he faced during this time, including family hardships that led him away from his dream job, taking a break and then eventually leading him back to Cowhorn Vineyard & Garden as a national sales manager prior to the winery being sold a few years later.Josh talks about founding Kimball’s Artisan Wines in Jacksonville, opening in 2019, and focusing on sourcing organic and biodynamically farmed wines. He emphasizes creating access to unique wines and building a sense of community, while intentionally keeping the business small and personal rather than expanding or moving online.This interview was conducted by Rich Schmidt at Kimball’s Artisan Wines in Jacksonville on March 15, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Rob Folin and Carole Stevens of Ryan Rose Wine. In this interview, Rob and Carole talk about their respective paths into wine and how that has culminated in their Ryan Rose brand.Carole talks about growing up in the Willamette Valley and finding a passion for working in value-added agriculture. She talks about her work at Willakenzie and Domaine Serene and traveling all over to sell Oregon wine.Rob talks about coming out of the military and being interested in working with his hands and creating something. He speaks about his time at Domaine Serene and asking all the questions in order to make himself a better winemaker.Later, the pair talk about their work with Folin Wines and now Ryan Rose, and about the types of wines they make as well as their work to sell those wines. They also talk about the Rogue Valley and how the wine industry has grown up.This interview was conducted by Rich Schmidt at the Ryan Rose Wine tasting room in Central Point on March 14, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with John Pratt of Celestina Vineyard. In this interview, John talks about transitioning from working as a teacher in northern California to becoming a grape farmer in southern Oregon.John talks about beginning to enjoy wine in his 20s, noticing that wine could make an ordinary social situation into a more enjoyable and memorable one. Growing up on a farm between Stockton and Lodi, his neighbor grew his own grapes and made his own wine, which inspired John to think about the farming that goes into wine.John discusses working as a teacher for 40 years and beginning to look for a wine region to retire in. Both he and his wife Sherry had visited southern Oregon, and after viewing property there they purchased what is now known as Celestina Vineyard in 2004. They began building a home on the site in 2006, planted vines in 2007, and had their first harvest in 2009.Later in the interview, John talks about his short stint in winemaking before deciding that he preferred to just grow the grapes. He discusses what varietals they planted and why, and how they were affected by red blotch disease. He also talks about his work on the Rogue Valley Vintners Association and the Oregon Wine Board, spending time on both organizations’ research committees.This interview was conducted by Rich Schmidt at Celestina Vineyard in Medford on March 14, 2026.Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!

This interview is with Brian McCormick of Idiot's Grace Wines. In this interview, Brian talks about growing up in a family centered around food, with parents who owned a restaurant, and how that early exposure sparked his interest in cooking and flavor.Brian talks about attending Dartmouth College, where he studied religion, and how after graduating he had no clear idea what he wanted to do. He explains how his interest in food eventually led him to wine, as he became curious about what to pair with it, which used him to pursue wine more seriously.He also discussed his early experiences in the wine industry, including working in tasting rooms, doing wine auctions, and getting hands-on exposure that helped him better understand the culture and business of wine. Later in the interview, Brian reflects on building Idiot’s Grace, his philosophy around farming and working with the land, and how he defines success in winemaking—not just through outcomes, but through the process and continual learning each vintage brings. This interview was conducted by Rich Schmidt at Idiot’s Grace Wines in Mosier, Oregon on March 11, 2026.

This interview is with Steven Thompson and Kris Fade of Analemma Wines. In this interview, Steven and Kris talk about their unique paths into the wine industry, from Kris’s background in the Pacific Northwest studying wildlife, geology, and GIS mapping, to Steven’s experiences with international biking tours and harvest work in Italy that sparked his passion for wine.Kris talks about her early interest in environmental law, her work in GIS mapping and vineyard analysis, and how her understanding of climate and landscape shaped her approach to winemaking.Steven discusses his upbringing in North Carolina, studying cultural geography at Montana State, and hoe travel and hands-on harvest experiences led him to pursue starting a winery.Later in the interview, Kris talks about their move to New Zealand for harvest work, their eventual return to the U.S., and how they built Analemma from a small farm into a biodynamic vineyard with 13 grape varieties, focused on community, regenerative agriculture, and natural winemaking practices.This interview was conducted by Rich Schmidt at Analemma Wines on March 11, 2026.

This interview is with Dean Underwood of Barakel Vineyards. In this interview, Dean talks about spending his life as a farmer and his decision to grow wine grapes. He speaks about growing up in Albany and working on his family's farm, focusing on row crops at first.Later he discusses his burgeoning interest in wine and wine grapes, working with his neighbors at Olsen Family Vineyards and going through the wine program at Chemeketa Community College. He then talks about his own Barakel Vineyard, and about deciding what to plant, how to farm, and where to sell the grapes.He also discusses the growth he's seen in the Oregon wine industry and his plans for the future.This interview was conducted by Rich Schmidt at Linfield University’s Nicholson Library on March 5, 2026.

This interview is with Jon Tomaselli of Torii Mor Winery. In this interview, Jon talks about his family’s legacy of winemaking and how he has carried that on in the Willamette Valley.Jon talks about growing up in an Italian family with a long history of winemaking. Living in Ohio, his dad and grandpa would purchase grapes from California to make wine at home. Jon first carried on that tradition while living in Arizona.Jon discusses moving to Oregon in 2006 when a job opportunity came up for his wife. After visiting earlier that year to purchase a house and go wine tasting, Jon was once again enraptured by the idea of making wine. The second tasting that trip was at Torii Mor Winery, where Jon introduced himself and asked for a job.Later in the interview, Jon talks about learning commercial winemaking under Jacques Tardy, Torii Mor’s head winemaker. After a very intense first harvest in 2007, Jon quickly made his way up to assistant winemaker. He is very proud of the cohort of people who began their journey at Torii Mor, trained under Jacques and himself, and later went on to become great winemakers elsewhere. He finishes the interview with observations about the state of the wine industry currently and hope for the future.This interview was conducted by Rich Schmidt at Linfield University’s Nicholson Library on February 24, 2026.

This interview is with Thibaud Mandet of Clos Griotte. In this interview, Thibaud speaks about growing up in France and pursuing an interest in science, before discovering that putting his scientific knowledge toward wine was even more interesting.He then talks about his education and internships, followed by his arrival in the United States. He discusses meeting with the owners and team at WillaKenzie Estate in Yamhill for the first time, starting work there as an enologist, and eventually being the head winemaker. He then talks about leaving to start his own brand, Clos Griotte, and how that has gone so far.This interview was conducted by Rich Schmidt at Clos Griotte in Amity on March 4, 2026.

This interview is with Bruce Lundqist of Rack & Riddle. In this interview, Bruce speaks about his time at Linfield University, including his performance on the track team that led him into the school's sports Hall of Fame. He then talks about his work in the finance world in the dairy industry before starting his wine journey in California.Later, he talks about how Rack & Riddle came to be and its growth and accomplishments during his 20 years as co-leader. He speaks to the current state of the wine industry and what the years ahead might hold.This interview was conducted by Rich Schmidt at Linfield University’s Nicholson Library in McMinnville on March 3, 2026.

This interview is with Tyler Bradley of Galaxy Wine Company. In this interview, Tyler talks about his time at Linfield University and how a part-time tasting room job turned into a full-fledged wine career. He discusses his first big wine job in Idaho, and taking on a role he wasn't ready for. As he was growing in the job, he also had to deal with the COVID pandemic and he talks about how that changed his work.After that, Tyler discusses coming back to Oregon and working at Les Caves and in distribution before landing his current job with Galaxy. He talks about all the lessons and skills he has learned, about the work he's currently doing, and about what comes next.This interview was conducted by Rich Schmidt at Linfield University’s Nicholson Library in McMinnville on March 2, 2026.

This interview is with Olive Hamilton Russell. In this interview, Olive talks about growing up in South Africa and her family's background in farming. She discusses moving to London and become enamored with wine, which led to her working in the South African wine industry and selling wine in the United States.Her introduction to Oregon was at the International Pinot Noir Celebration in 2015, and from there she sought to make her own wine label in Oregon. She discussed the steps to making that happen, how she learned about winemaking, and what it has been like to have her own wines to sell.She also talks about the future for herself and for the Oregon wine industry.This interview was conducted by Rich Schmidt at Linfield University’s Nicholson Library in McMinnville on February 24, 2026.

This interview is with Dallas Way. In this interview, Dallas speaks about his journey into the wine industry, explaining how he grew up in Tennessee, studied business, and initially traveled to South Korea to teach English before discovering an interest in wine.Next, he discusses how his path wasn’t straightforward, describing how a road trip to California and a job at a tasting room introduced him more seriously to wine and led to opportunities like working harvest seasons. Dallas explains how his experiences traveling and working harvests in places like New Zealand and Australia helped him build skills and connections, eventually leading I’m to settle in Oregon and join the team at Abbey Road Farm.Finally, Dallas talks about his future goals, including becoming more inlaid with vineyard work and containing to grow in the industry, with the long-term aim of becoming a head winemaker.This interview was conducted by Rich Schmidt in the Nicholson Library at Abbey Road Farm in Carlton, Oregon on February 23, 2026.

This interview is with Trevor Hertrich. In this interview, Trevor speaks about his path into the world of wine, explaining how he grew up in Chicago without much exposure to it and originally studied sociology at the University of Illinois before discovering wine while working in a restaurant. Next, he discusses how his curiosity led him deeper into wine, becoming known as the “wine guy” and containing his studies in Arizona, where his interest in wine began to feel more like a potential career than just a side interest.Trevor explains how his experiences in restaurants, retail, and distribution helped him build knowledge and connections, eventually leading him into wine education and involvement in the WSET program at Linfield University.Finally, Trevor talks about his passion for wine as something complex an ever-evolving, as well as his goal to continue advancing in the field and give back through education while pursuing higher certifications like the Master of Wine.This interview was conducted by Rich Schmidt in the Nicholson Library at Linfield University in McMinnville on February 19, 2026.

This interview is with Darcy Pendergrass of Amity Vineyards. In this interview, Darcy talks about her journey from tasting room associate to winemaker at Amity, and what she has been up to since then.Darcy shares about growing up in Oregon and staying close by in Montana for college. After earning her degree in microbiology to work in healthcare, then later deciding that wasn’t for her, she moved back home and started Chemeketa’s new viticulture program.Darcy talks about meeting Patrick McElligott there, who hired her at the Amity Vineyards tasting room and thus changed the trajectory of her career. When she met Myron Redford, he realized her potential and encouraged her to start working in the cellar.Later in the interview, Darcy discusses her promotions from cellar master to assistant winemaker and eventually to winemaker, all at Amity Vineyards. She also started her own label, Tartan, and experimented with bigger bolder reds. Additionally, she spent 10 vintages overseas to continue her learning.This interview was conducted by Rich Schmidt at Linfield University’s Nicholson Library in McMinnville on February 16, 2026.

This interview is with Brynn Bradley. In this interview, Brynn speaks about her journey into the wine industry and how her experiences shape her career path.Next, she discusses her early life, explaining that she was born in the Bay Area but did not know much about wine when she was younger. She became interested in wine and viticulture later and decided to study wine business at Cal Poly. During college, she worked her first harvest in 2014, which helped her realize she wanted to shift toward winemaking rather than just the business side.Brynn explains some of her early work experiences. Working part-time at August Ridge Cellar where she learned a lot about the industry, as well as completing an internship with Robert Craig, and after finishing school in 2017, traveling to New Zealand to work a harvest before moving to Oregon because of the nature of the state.Finally, Brynn speaks about being accepted into a masters program. She shares that she wants to learn how to conduct research and continue developing her knowledge as much as she possibly can.This interview was conducted by Rich Schmidt in the Nicholson Library at Linfield University in McMinnville on February 17, 2026.

This interview is with Gabriel Jagle of Scenic Valley Farms. In this interview, Gabriel talks about learning about the world by tasting wine and making a wine that has soul and personality.Gabriel talks about learning to taste wine while working at Trader Joe’s and a few wine shops in California. By tasting wines from around the world, he was able to learn about each place. He affirms that both drinking wine and learning about wine are social and communal.Gabriel discusses moving to Oregon to learn about winemaking after feeling burnt out on wine sales. Though he had a rough start in the industry, he finally felt things click working at Illahe Vineyards. During this time he also attended Chemeketa chemistry and winemaking courses.Later in the interview, Gabriel talks about beginning to make wine at Scenic Valley Farms, which had been a client at Illahe. At Scenic Valley he is granted both the freedom to experiment with the wines and the tools and resources of the farm at large. Since this newest venture he has also joined the board at AHIVOY, which supports vineyard stewards in Oregon.This interview was conducted by Rich Schmidt at Linfield University’s Nicholson Library on February 9, 2026.

This interview is with Boone McCoy-Crisp of Lumos Wine. In this interview, Boone talks about growing up in the Oregon wine industry and the seeming inevitability that he would end up working in it. He talks about the early history of his family's vineyard and his father Dai Crisp's entry into the wine industry.Later, he talks about his childhood memories of being in vineyards, and how he slowly started to work with the family business. He speaks of his time at Middlebury College and of the way he slowly learned more and more about winemaking as he wrapped up his education.Boone also talks about the pride he feels being part of the industry and about how his role has evolved and progressed.This interview was conducted by Rich Schmidt in the Nicholson Library at Linfield University on February 12, 2026.

This interview is with Nicolas Quillé of Crimson Wine Group. In this interview, Nicolas speaks about his upbringing in France and his extensive wine education. He then talks about coming to the United States for what he thought would be a short time, only to find himself wanting to stay in the American wine industry. He talks about work in both wine production and wine leadership, culminating in his role as Chief Operations Officers for Crimson Wine Group, which among other brands owns Archery Summit in Oregon.Nicolas also speaks about the books he has authored, the work that went into his becoming a Master of Wine, and how the wine industry is dealing with recent issues. This interview was conducted by Rich Schmidt at Archery Summit in Dayton on February 11, 2026.

This interview is with Colt Deitrick. In this interview, Colt speaks about his background, growing up in a small town in western Kentucky before moving to Illinois, studying jazz piano and audio engineering in college, and eventually finding his way into the hospitality industry, where he discovered a passion for food and beverage.Next, he discusses his journey to Newport and Local Ocean Restaurant, starting as a bartender and working his way up to running the beverage program, including developing cocktails and focusing on technique and high-quality ingredients. Colt talks about his approach to creativity and collaboration, including working with different companies on branded wines, creating cocktail kits during COVID, and experimenting with new ideas that customers may not have experienced before. This interview was conducted by Rich Schmidt at Local Ocean Restaurant in Newport, Oregon on February 2, 2026.

This interview is with Trevor Smith. In this interview, Trevor speaks about his work in wine production around the world, including stints at Antica Terra in Oregon, Screaming Eagle in Napa, and elsewhere. He talks about what initially drew him to wine and the enjoyable hard work of wine production.Later he takes us through the places he has worked, including Champagne, England, and as a consulting winemaker in California. He talks about the challenges and successes of his career, and of finding his way back to his home state of Oregon.He talks about his work with his longtime friend Andrew Riechers on various projects, including Oregon brands Audeant, Sacred Shores, and Archer, and about what he still hopes to accomplish in his winemaking career.This interview was conducted by Rich Schmidt in the Nicholson Library at Linfield University in McMinnville on January 27, 2026.

This interview is with Travis Culley, a Linfield grad and local wine industry veteran. In this interview, Travis talks about attending Linfield in the 90s, beginning to work at Nick’s Italian Cafe the week before he started his freshman year, and all his adventures since then.Travis talks about being introduced to wine through Riesling while his dad was in the Air Force and his family lived in Germany. They later moved to Weston, OR near Pendleton, and Travis came to Linfield in 1990. The week before classes started, his roommate took him to Nick’s Italian Cafe to help clean up the kitchen. He ended up working there for the next 11 years.Travis discusses his involvement with IPNC and how he ended up in the background of a very famous picture outside of Nick’s. During a dinner with dozens of influential winemakers sometime in the late 90s, everyone gathered outside the restaurant to take a picture, and Travis stood on a chair on the other side of the window to be included.Later in the interview, Travis talks about going wine tasting at various local wineries on Thanksgiving and Memorial Day weekends to visit places that sold wine to Nick’s. It was through these tastings that he started working holiday weekends at Archery Summit and WillaKenzie, and for the last 27 years at Belle Pente Winery.This interview was conducted by Rich Schmidt at Linfield University’s Nicholson Library on January 26, 2026.

This interview is with Jackson Grom of Abbott Claim. In this interview, Jackson speaks about his decision to attend UC Davis and focus on wine, the research he did there, and how it started his career. He then talks about his move to Oregon and his work for Results Partners, Lingua Franca, and a couple organic farms. He describes how much he learned about farming and viticulture, and about the skills he needed to develop quickly.Later, he talks about joining Abbott Claim in 2025, how the work has gone so far, and what comes next. He also talks about how he evaluates a vineyard, and the work that goes into keep on top of the annual vineyard cycle.This interview was conducted by Rich Schmidt at Abbott Claim in Carlton on January 20, 2026.

This interview is with Ian Shapen and Leyla Ersan of Horse Devours. In this interview, Ian and Leyla talk about meeting at the University of Oregon, getting into the wine industry, and later starting their own label.Leyla talks about growing up familiar with wine and becoming more interested during college. After graduating, she went to Day Wines for a tasting and loved it so much she asked if they were hiring. She now acts as the general manager there, completing a variety of tasks depending on what is needed.Ian discusses attending the University of Oregon to get a degree in Digital Arts with a minor in Business. He met Leyla while at college and eventually joined her at Day Wines during harvest. In addition to now working at Antica Terra, he works as a freelance graphic designer.Later in the interview, Ian and Leyla talk about starting their own label together, Horse Devours. Thanks to Day Wines, they have connections to fruit growers and are able to utilize the winemaking facilities onsite. They also talk about the delayed gratification of starting to see their wines available in stores and restaurants.This interview was conducted by Rich Schmidt at Day Wines in Dundee on January 17, 2026.

Phaedra is also a DJ, and treated us to a set during the interview. Here is the tracklist: 1. Rameses III - For Jose Maria2. Ben Bondy - 미안해 with Sunny3. Purelink - Looked Me Right In The Eye4. Susumu Yokota - Tears of a Poet5. Woob - Amoeba6. 吉村弘 - To-Ki-Me-Ki (Heart Beats)7. Priori - Segue8. Steve Jansen & Richard Barbieri - Light Years9. Priori - Like It Shouldn't10. blu - Dubmarine11. Mister Water Wet, Memotone, Ben Bondy, AV Moves, Concave  - Hourglass12. Saint Abdullah and Jason Nazary - Lost In Your Neck13.  Woob - Pondlife14. 吉村弘 - Hi-Mi-Tsu (Secret) (Prieto Mix)15. Ben Bondy feat. Opheliaxz - XO Salt Llif3——This interview is with Phaedra Brucato of Optimum Volume Wines.Phaedra talks about her background growing up in Seattle and Southern Oregon and moving around a lot. She discusses studying at Tufts University, earning her BA and BFA, living abroad in China, and originally wanting to pursue art. Phaedra also shares how living in Boston and working in fine dining led her to develop an interest in wine and wine training.Phaedra discusses her path deeper into the wine industry, including moving back to the West Coast, working a harvest in 2015, and how hands-on experience helped her understand wine more fully. She talks about moving to Portland in 2016, working in sales and restaurants, relocating to Kansas to work in distribution centers in 2020, and eventually moving back to Seattle in 2022 where she became a wine director at a restaurant before coming back to Portland where she currently lives. Later in the interview, Phaedra talks about her work with Optimum Volume Wines, her side career as a DJ, and even shares a fun fact about playing ambient music during the grapes fermentation. She also shares her interest in collaborating with other creatives and getting more involved in art moving forward.This interview was conducted by Rich Schmidt at a maker space in Portland on January 15, 2026.

This interview is with Emily Howard of Hayward. In this interview, Emily talks about growing up in McMinnville, discovering wine, and helping to open restaurants in her hometown.Emily talks about her first job in hospitality at Pizza Hut in McMinnville. She immediately fell in love with the fast-paced energy of the job and the variety of people she met and worked with.Emily discusses becoming the wine buyer for El Gaucho in Portland. From this experience she began to focus on food and wine rather than restaurants in general. She spent some time working in London and Seattle before moving back to McMinnville and opening Thistle.Later in the interview, Emily talks about meeting Kari Shaughnessy of Mac Market, and working together to open Hayward. Originally, Emily worked to design service protocols for the employees, and later she took on wine buying responsibilities as well.This interview was conducted by Rich Schmidt at Linfield University’s Nicholson Library on October 14, 2025.

This interview is with Taralyn and Cyler Varnum, with Varnum Vineyards. Taralyn and Cyler talk about their early lives and the paths that led them into wine, including Cyler’s background in agriculture, studying abroad, and working in tasting rooms, as well as Taralyn’s journey as a chemist and longtime teacher before transitioning into the wine industry full time.Next, they discuss their journey as a couple, moving across different states, starting a family, and balancing work, education and winemaking before eventually settling in Oregon and purchasing their vineyard property.Taralyn and Cyler talk about building Varnum Vineyards, opening their tasting room, experimenting with non-alcoholic wine, creating family-friendly products, and their goals for the future of the winery.This interview was conducted by Rich Schmidt at Varnum Vineyards in Amity on January 12, 2026.

This interview is with Kevin Bibler and Heather Anderson-Bibler, with HeaVin Estate Vineyard. They share how they found their way into the wine industry, their backgrounds growing up in the Pacific Northwest, and how family, education, and travel shared their pathway into winemaking.Kevin and Heather talk about their journey into wine, including Kevin’s first time studying and traveling in Italy, Heather’s background in education, and counseling, and how both of them decided to leave their original careers to try something completely new together.Next, they discuss building HeaVin Vineyard from the ground up, learning viticulture and winemaking along the way, managing harvests, producing their wines, and creating a tasting room experience that feels welcoming and fun for the community.Kevin and Heather talk about their future plans for the vineyard, including expanding production, building a winery and distillery on their property, marketing their wines beyond just Oregon, and what excites them most about contuining to grow HeaVin.This interview was conducted by Rich Schmidt at HeaVin Vineyard in Aumsville on January 14, 2026.

This interview is with David Harrelson, founder of Amaa Wines.David talks about his background growing up in the Pacific Northwest, including being born in Eugene, Oregon, growing up in Tacoma, Washington,  before moving to Dundee, Oregon. He discusses his family, including his father being a mountaineer, spending much of his childhood outdoors, and how these experiences shape his connection to land and culture. David also talks about being an Indigenous tribal member and the importance of his cultural identity, traditions, and relationship to land. He discusses his work with his tribe, including working in cultural resource and later becoming a department manager. Next, David discusses his education and early career path. He talks about attending Lewis & Clarke College, being a rower, studying abroad in South Africa, and originally wanting to become a firefighter. He explains his time working seasonal fire jobs and how wine began as a side interest rather than a main career goal, also mentioning other experiences such as being a beekeeper. David also talks about his journey into winemaking. He explains how a trip to Georgia in 2019 was a turning point for him, inspiring his approach to wine and house wine traditions. David discusses the transition from making wine at hoe to producing wine commercially, using shared vineyard space. He reflects on the Oregon wine community being welcoming and expresses pride in being an Indigenous winemaker, hoping to see more Indigenous representation in the wine industry.This interview was conducted by Rich Schmidt at Linfield University’s Nicholson Library on January 7, 2026.

This conversation is with David Adelsheim about the 40th Anniversary or the Willamette Valley AVA. In this interview, David speaks about how the Willamette Valley AVA was established and dives into the intricate details of double petitions, nested AVAs, and the effect of the AVA on the wine industry. David finishes his interview by cheersing to 40 years of the Willamette Valley AVA. This interview was conducted by Rich Schmidt in the Nicholson Library at Linfield University on January 22, 2024.

This is a discussion with Harry Peterson-Nedry about the Willamette Valley’s recent Protected Geographical Indication (PGI) Status. In this interview, Harry speaks about how the status was attained, why it is important for Willamette Valley wines, and what it means for the future of Oregon wine. This interview was conducted by Rich Schmidt at Ridgecrest Vineyard in Ribbon Ridge on July 28, 2021.

This is a discussion with Harry Peterson-Nedry about the Willamette Valley’s recent Protected Geographical Indication (PGI) Status. In this interview, Harry speaks about how the status was attained, why it is important for Willamette Valley wines, and what it means for the future of Oregon wine. This interview was conducted by Rich Schmidt at Ridgecrest Vineyard in Ribbon Ridge on July 28, 2021.

This interview is with Ryan Clifford of Alloro Vineyard and The Allison. Ryan talks about his early life growing up in Detroit, Michigan, where he developed interests in biology, animals, and aquarium science, which later influenced in his interest in wine. Next, Ryan discusses his education and career path, including attending the American Academy of Dramatic Arts in New York City, moving to Portland, Oregon and studying wine at Chemeketa Community College, transferring to Oregon State University, and completing the WSET coursework at Linfield University.Ryan also talks about his first harvest experience in the Willamette Valley, the pandemic and how it caused him to move back to Michigan, interrupting an internship, and eventually moving back to Oregon for a job at Élevée. He now works as an assistant winemaker for Alloro Vineyard and at The Allison as a sommelier for Jory.This interview was conducted by Rich Schmidt at Alloro Vineyard in Sherwood, Oregon on January 6, 2026.

This interview is with Mike Osborn of Willamette Valley Vineyards. In this interview, Mike talks about starting “wine.com” and later becoming the CEO of Willamette Valley Vineyards.Mike shares about first becoming interested in wine through hospitality. While starting up software businesses, he would often go out to restaurants with clients or employers and drink wine.Mike talks about this interest in wine leading him to start a wine database software to help others more easily find the wines they were looking for. What began as eVineyard.com later became wine.com, and what initially was a database of about 1,500 wines has now swelled to around 40,000 wines.Later in the interview, Mike discusses becoming the CEO of Willamette Valley Vineyards. Through innovation and adapting to the current state of the industry, he hopes to improve Oregon’s claim over national wine markets both for WVV and for all Oregon brands.This interview was conducted by Rich Schmidt at Domaine Willamette in Dayton on December 16, 2025.

This interview is with Ken Cook of Cherry Hil Winery. In this interview, Ken talks about how he got into the wine industry, and his work in the Oregon industry.Ken talks about his time in the Air Force working as a mechanic, and about his time as a firefighter. Time in Germany shaped his palate, and he became excited about the potential of working with wine.Later Ken talks about his winemaking education and his work at Cherry Hill, starting as an intern and ending as the head winemaker. He then talks about his retirement and what he's been up to after wine.This interview was conducted by Rich Schmidt on Zoom on December 17, 2025.