“Walla Walla strikes the perfect balance for me, the goldilocks of growing regions in the Pacific Northwest.”

As an alumnus of WWCC EV program and current Viticulturist at Les Collines Vineyard, Alex Mesick opens up about his journey into the wine domain. Through this conversation, Mesick sheds light on his passions and hurdles within the vineyard side of this industry, providing an exclusive insight into its dynamic landscape.

Kacie Salon (KS): Can you update me on some of your basic information: Graduation year, employment?
Alex Mesick (AM): Class of 2019. Current Viticulturist at Les Collines Vineyard Instagram: @lescollinesvineyard.

KS: Let’s dive into your journey into the world of wine. What drew you to the vineyard side of the industry?
AM: My path to viticulture was somewhat unexpected. I was working in land management for the state of Washington when I stumbled upon a plant physiology class at WWCC. That class introduced me to the Enology and Viticulture program. Visiting a friend who was working harvest at Pepper Bridge Winery here in Walla Walla sealed the deal for me. I’ve always had a passion for agriculture, and the vineyard felt like the perfect fit.

KS: Can you walk me through your experiences in the industry?
AM: I started as an intern at Les Collines Vineyard during the EV program. Once I graduated, I transitioned down to the Willamette Valley and worked as an assistant vineyard manager at Vitis Terra Vineyard Services in the Willamette Valley. Afterwards, I went to Hood River and worked as a vineyard manager for Results Partners before finding my way back to Walla Walla as the viticulturist at Les Collines.

KS: Is there someone in the Enology and Viticulture world whom you admire? AM:
AM: Brad Sorensen, the vineyard manager at Les Collines, stands out to me. His blend of academic knowledge and hands-on experience is something that I connected with.

KS: What keeps you passionate about working in the wine industry?
AM: The global aspect and the rich history behind wine fascinates me. It’s like delving into a microcosm of the world, where tradition meets innovation.

KS: What’s your favorite aspect of your job?
AM: I thrive on the constant learning and problem-solving that comes with viticulture. It’s challenging, but that’s what makes it fulfilling.

KS: Speaking of challenges, what hurdles have you faced in your career?
AM: The shortage of labor in viticulture is a significant stressor. Often, you find yourself wearing multiple hats to keep things running smoothly.

KS: After your experiences in different AVA’s, what brought you back to Walla Walla?
AM: Walla Walla strikes the perfect balance for me, the goldilocks of growing regions in the Pacific Northwest. It offers growth opportunities while maintaining a sense of community that larger or smaller regions sometimes lack.

KS: What sets Washington wine and vineyards apart for you?
AM: The unique climate and terroir of Walla Walla creates distinct characteristics in our wines. Plus, the rich history of winemaking and agriculture in the region adds an extra layer of significance.

KS: When you look forward, how do you envision climate change and other social issues impacting the local industry?
AM: We’ll undoubtedly face more weather-related challenges, but adaptation and collaboration will be key. Addressing labor shortages is another pressing issue that requires attention and innovation.

KS: Are there any emerging trends in vineyard practices that have caught your eye?
AM: I’m excited to see what technological advancements can do for our industry. I don’t need the latest and greatest technology but when there is real improvement made, that is what excites me.

KS: For future graduates of the Enology and Viticulture program, what advice would you offer?
AM: Firstly, I’d recommend picking up some Spanish. It’s incredibly beneficial in our industry, especially when communicating with vineyard workers. Additionally, embrace a mindset of self-sufficiency. Always ask questions but never hesitate to seek out knowledge and solutions on your own. Sometimes, answering your own questions and utilizing your own resources can lead to the most rewarding insights and innovations.