“Washington is known for creativity and experimentation in wine production, and I find that exciting.”

Steve Ford (SF):  Can you please update me on the date you graduated from the EV program, and your current position?
Stacie Pike (SP):  I graduated from the EV program in 2022 and am now the Hospitality Manager at Pursued by Bear. 

SF:  How did you get into wine?
SP:  I had worked in the hospitality industry for several years in Seattle where part of my job was buying wine for the restaurant. The pandemic, of course, had a negative impact on restaurants, so it was an opportunity for me to move to Walla Walla and approach wine from the production side.

SF:  Is there someone in the EV world who you admire?
SP:  I really admire Kyle MacLachlan, Pursued by Bear’s owner.  I worked at Abeja through the EV program and admire the winemakers there, Dan and Amy Wampfler.  They also make the wine for Pursued by Bear.

SF:  What’s special to you about working in the wine industry?
SP:  The Walla Walla wine industry is very special.  Local winemakers are neighborly. They are helpful to each other, have positive attitudes about the industry and locale, and cooperate with other wineries.

SF:  What is your favorite part of your job?
SP:  I love the community excitement about wine in Walla Walla.  I love sharing our wine in the tasting room with those who haven’t yet tasted it.  I love sharing the Pursued by Bear and Walla Walla story with our visitors.

SF:  What are some of the challenges you’ve faced in the industry?
SP:  The biggest challenge is in the variability of fruit yield and quality.  Every vintage is different because of weather challenges.  Short yields result in fewer cases produced.  That can be a real challenge for a new winery and tasting room.  We need to have enough to sell of enough varietals to have a great tasting experience.  Selling out of a wine is not always a good thing.

SF:  What do you think differentiates and excites you about Washington wine?
SP:  Washington is known for creativity and experimentation in wine production, and I find that exciting.  Winemakers are not expected to stay in any lane and try different approaches to making quality wine.  Washington also has a breadth of varietals, growing techniques, and wine-making styles.  The versatility in Washington results in the production of many excellent wines.

SF:  How do you foresee climate change or social issues affecting the local industry in the next few years?
SP:  I’ve already mentioned the challenges due to weather events and climate change will probably make those events more common.  That will drive innovation in both the vineyard and the winery.  We know that younger drinkers drink less wine now and that poses a future challenge to our industry.  We need to continue to be welcoming to them.

SF:  What are some up-and-coming trends in wine that you’re following?
SP:  Pursued by Bear’s wines are currently fairly classic and are what you would expect from Walla Walla.  I see more interest, though, in fresh and fruity wines that are more approachable and are made to be drunk younger.  The use of carbonic maceration and other experimental techniques are interesting to me.

SF:  What advice can you share with future EV graduates?
SP:  My advice to future EV graduates is to always be learning.  Keep an open mind about regions, varietals, and wine-making methods.  Keep up with trends and always be visiting and tasting at other wineries.