Alex Stewart is the winemaker at Matthews, part of the Avallé portfolio of wineries in the Columbia Valley AVA, Washington State. He believes great wine comes from the intersection of adventure and obsession. After studying biochemistry and earning a degree in Enology at Cal State Fresno, he honed his craft across Burgundy, Tuscany, and Switzerland.
Back in Washington, Alex spent 17 years at Quilceda Creek, rising from harvest intern to winemaker, before leading Matthews, Tenor, and Single Barrel in 2021. His hands-on, minimalistic style treats fruit with patience and precision, always seeking new inspiration while honoring the legacy of Washington wines. Outside the cellar, he enjoys the Cascades, live music, and family time with his wife Kate and their three kids — always chasing memorable moments. Media Inquiries: Jennifer Scott jennifer@pressed-pr.com | https://matthewswinery.com/
What’s the ONE THING most unique, authentic, & memorable about your brand?
At Matthews, what makes us unique is our focus on blends and the way those blends tell a bigger story of Washington’s Columbia Valley. We aren’t tied to one site or even one AVA. Instead, we work with incredible vineyards across the region from Royal Slope’s blue fruit and minerality, to the lifted perfume and velvety texture of Horse Heaven Hills, to the raw power and dark structure of Red Mountain. It’s like having a full set of paints in your palette. You can create something more expressive and complete than any one site could on its own.
That idea of taking something great and making it even more compelling through blending is what Matthews is all about. And, it’s a creative freedom that Hal Iverson and I have really leaned into after coming to Matthews from a background that was entirely focused on Cabernet Sauvignon. Cab was our first love, and it still runs deep. Blending Bordeaux varieties has opened up a whole new world of possibilities. It has allowed us to chase nuance, balance, and personality with a wider lens.
We also work closely with a tight group of growers who are dialed in on farming for quality instead of yield. That partnership and trust is everything. When the fruit is that good, our job in the cellar is to not screw it up. Seriously. It’s about letting the vineyard shine, keeping the wine honest, and finding that point where all the elements come together in harmony.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained.
Honestly, I would create a winery experience that feels more like a hangout than a tasting room. A place where people can show up in hiking boots or bike gear, drink world-class wine, and not feel like they have to “speak wine” to enjoy it. Just real people, sharing something delicious, in a space that feels comfortable.
I still want to push quality as far as it can go, and I want to do it in a way that brings more people in, not shuts them out. Wine shouldn’t be intimidating. It should be inspiring
What is the One Wine most emblematic of your brand and/or winemaking style? Tell us its story.
The 2022 Matthews Reserve Claret is the most emblematic wine we make. And, honestly, it’s the one I’d pour if someone asked, “What is Matthews all about?”
It’s a Cabernet Sauvignon based blend that brings together our favorite sites across the Columbia Valley. You have blue fruit and chalky minerality from Royal Slope, lifted floral perfume and soft tannins from Horse Heaven Hills, and the deep black fruit and structure of Red Mountain. The way those pieces play off each other builds a wine that’s powerful and precise, but also elegant and thought-provoking. Concentrated, yet weightless. Familiar, but still full of surprises.
Matthews is about blends: sourcing top tier fruit, working closely with growers, and making sure the vineyard gets to speak clearly in the glass. The Claret is a wine that represents everything we have learned, everything we love about Bordeaux varieties, and how blending gives us a way to tell the broader story of Columbia Valley wine in one bottle. Read the Claret review here.
Bonus Question: What’s the one thing people would be surprised to learn about you?
People are usually surprised to learn how much time I spend in the mountains: climbing, skiing, fishing, foraging. It’s not just a hobby for me, but where I reconnect, reset, and get perspective. One of the most formative experiences I’ve had was climbing the West Ridge of Mt. Stuart. It was a long, technical day and required total commitment. No easy retreat, just a narrow spine of rock and a lot of exposure.
I remember looking out over the Enchantments, totally spent but locked in. Everything quiet. That moment stuck with me because it weirdly mirrored harvest. When you’re exhausted, fully immersed, and yet more focused than ever. You can’t fake it in the mountains. And you can’t fake it in the cellar.
Climbing teaches you humility, patience, and how to prepare for the unexpected. It sharpens your awareness. And that mindset carries over into how we approach wine, how we think about sustainability, how we work with the land, how we build wines that are honest and lasting. Whether it’s a vineyard or a mountain route, the goal is the same: move with respect, and leave it better than you found it.