About the Producer
The idea behind Rotie Cellars has always been to make traditional Rhône blends from Northwest fruit. What does “traditional” mean to me? Lower alcohol, less ripeness, less oak—wines that are balanced, mouth-coating and vineyard-driven. How do we get there? It’s not a short answer, but without writing a book, here’s the core of it:
The idea behind Rotie Cellars has always been to make traditional Rhône blends from Northwest fruit. What does “traditional” mean to me? Lower alcohol, less ripeness, less oak—wines that are balanced, mouth-coating and vineyard-driven.
How do we get there? It’s not a short answer, but without writing a book, here’s the core of it:
The best sites: It starts with growing the right varietals in the right microclimate. The Pacific Northwest offers a diverse range of unique growing areas—warmer sites with higher heat units love Grenache and Mourvèdre, while cooler areas with fewer heat units suit Viognier and Syrah. Our goal is to match each varietal to its optimal site. A great example is our Rotie Rocks Estate Vineyard, which typically ripens in late October, peaking at 24.5 Brix. The result: lower alcohol, finesse-driven, balanced wines. Smart people: 90% of winemaking happens in the vineyard. Outside of Walla Walla, we source from Upland, Wallula, and Devil’s Gate—sites managed by smart growers who are also friends and colleagues. They listen, understand what we’re aiming for, and farm with our vision in mind. Thinning, shading, green thinning, and pick timing are all team decisions, with one shared goal: to let the fruit hang as long as possible without losing acidity. Don’t get in the way: I strive not to mess up the 10% we, as winemakers, control. I like Grenache that tastes like Grenache—light in color, lean, bright, and spicy. Not overripe, over-oaked Grenache with tar and tobacco notes, but something fresh and vibrant. Every site we work with possesses unique beauty. It’s not my job to alter it, but to bring it forward. The finesse of winemaking is creating complementary blends from contrasting sites. Subsequently, adding wood also needs to enhance the profile rather than overpower it. I like 15-20% new oak on dark Syrah and third fills or less on lighter Grenache and Cinsault. Finally, fermentation temperature, lees management, and stems inclusion are used for building added flavor. Let the grapes teach you: No two vintages are the same, and the vineyard teaches you something new every year. I’m always learning—and that’s what keeps it interesting. My knowledge and skills as a winemaker are ever evolving, and I love the challenge each vintage brings. These wines are built to evolve in the bottle. Patience pays off.
The best sites: It starts with growing the right varietals in the right microclimate. The Pacific Northwest offers a diverse range of unique growing areas—warmer sites with higher heat units love Grenache and Mourvèdre, while cooler areas with fewer heat units suit Viognier and Syrah. Our goal is to match each varietal to its optimal site. A great example is our Rotie Rocks Estate Vineyard, which typically ripens in late October, peaking at 24.5 Brix. The result: lower alcohol, finesse-driven, balanced wines.
Smart people: 90% of winemaking happens in the vineyard. Outside of Walla Walla, we source from Upland, Wallula, and Devil’s Gate—sites managed by smart growers who are also friends and colleagues. They listen, understand what we’re aiming for, and farm with our vision in mind. Thinning, shading, green thinning, and pick timing are all team decisions, with one shared goal: to let the fruit hang as long as possible without losing acidity.
Don’t get in the way: I strive not to mess up the 10% we, as winemakers, control. I like Grenache that tastes like Grenache—light in color, lean, bright, and spicy. Not overripe, over-oaked Grenache with tar and tobacco notes, but something fresh and vibrant. Every site we work with possesses unique beauty. It’s not my job to alter it, but to bring it forward.
The finesse of winemaking is creating complementary blends from contrasting sites. Subsequently, adding wood also needs to enhance the profile rather than overpower it. I like 15-20% new oak on dark Syrah and third fills or less on lighter Grenache and Cinsault. Finally, fermentation temperature, lees management, and stems inclusion are used for building added flavor.
