“I love creating something tangible that brings people joy.”

Loic Rhyne (LR): Can you please update me on some basic information: date of EV graduation, current employer and position?
Spencer Williams (SW): Class of 2012, Tranche Estate (Washington Vintners), Winemaker

LR: How did you get into wine?
SW: I was attending Central Washington University and heard about the Wine Trade Professional Certificate program they offer.  I thought it sounded fun, so I enrolled without giving it much thought.  The Director of the Wine Program at the time, Amy Mumma, was deeply passionate and knowledgeable about wine.  Her passion quickly rubbed off on me and inspired me to pursue a career in the industry.  Upon graduating, I went to work a harvest in New Zealand.  That experience cemented my desire to make wine.  I enrolled in the EV program at Walla Walla Community College that Fall.

LR: Is there someone in the EV world that you admire, including fellow EV alums?
SW: There are a number of fellow EV alums that I admire, including several from my graduating class.  If I have to single one out, I will point to Noel Perez.  I remember he was not even 21 years old when he started the program but was one of the most attentive and hard-working students in our class.  He has had many successes in his career, and I encourage you to read more about his story.

LR: What’s special to you about working in the wine industry?
SW: It’s cool.  There is always more to learn and constant innovation in the industry.  At the same time, we are carrying on centuries’ old tradition.  I love creating something tangible that brings people joy.

LR: What is your favorite part of your job?
SW: My favorite part about winemaking is the finished product.  Drinking a wine that you’ve made allows you to reflect on all the hard work that went into it, evoking memories of the growing season, the harvest, and every decision that went into making that wine.

LR: What are some of the challenges you’ve faced in the industry?
SW: Winemaking isn’t easy.  Each vintage presents a whole new set of challenges.  Just when you think you’ve got it figured out mother nature throws a curveball at you.  That’s also one of the things that makes the job interesting.

LR: What do you think differentiates and excites you about Washington wine?
SW: I’m sure everyone reading this already knows that Washington has been making world class wine for decades.  What’s cool about Washington is the diversity of varietals and growing regions that produce excellent wines.  At Washington Vintners, I get to work with vineyards in 5 different AVAs across the state, all producing very distinct, high-quality wines.

LR: How do you foresee climate change or social issues affecting the local industry in the next few years?
SW: Climate change has already been affecting the local industry for the past few years with extreme weather events.  There was the wildfire smoke in 2020, the heat-dome in 2021, the extremely late/cool vintage in 2022.  I don’t foresee this trend easing up.  We’ll have to adapt.

LR: What are some up-and-coming trends in wine that you’re following?
SW: I think the most important trends in the industry to follow are related to the previous question.  Innovation and preparedness to combat and adapt to climate change.  Also, ways to reduce our impact on the environment.

LR: What advice can you share with future EV graduates?
SW: Don’t shy away from hard work.  Seek out harvest experiences that will challenge you.  Work at least one harvest abroad.  Work a harvest at a large production facility, even if you know you want to end up at a boutique winery.