Andreas Wetzel is the winemaker at Wetzel Estate in the Willamette Valley, OR. His wine journey began in college, although his family had already been in the wine business for three generations. In the mid-1980s, his family and partners owned Laurel Ridge Winery, where he learned about sparkling wine and white Bordeaux varieties.
After earning degrees in Marketing and Management from the University of Portland, Wetzel opened a wine distributorship, expanding his exposure to wines from around the world. As his interest in wine grew, he wanted to return his family to its production roots and establish a wholly family-owned business. Wetzel trained under exceptional mentors who generously shared their knowledge, while much of his winemaking expertise came through hands-on experience. He has also read extensively on winemaking and completed numerous courses at UC Davis in California.
Now in his 36th year of hands-on production experience, Wetzel oversees the family’s 750-ton operation, managing everything from vineyard operations to all aspects of winemaking. Media Inquiries: andreasw@wetzelestate.com | www.wetzelestate.com
What’s the ONE THING most unique, authentic, & memorable about your brand?
I would say the one thing that makes our brand unique is that I believe firmly in driving value to the customer. Wine should be something everyone can enjoy; it connects us, it binds us to the earth, and creates memories from our experience with it.
It requires careful planning to make wines with intention while taking production costs into consideration to achieve these goals. Though wine has a long and storied history, at the end of the day it is still a business. The challenge is to deliver delicious wines across a broad spectrum of varietals, at prices that allow for regular consumption rather than just for special occasions and periodic celebrations.
The wine business is a challenging and complex operation. Current market conditions require diligently addressing those challenges and making careful decisions that will get us through leaner times. I would also say that the industry needs to be more welcoming to the younger generation that is curious about what makes it so special. Sharing my love for food and wine is what I feel resonates with guests I interact with. Knowing that we produce a beverage that elevates our dining experience is my ultimate teaching platform.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained.
I think if I could do anything with the skills I have developed over the years in production and education of food and wine pairing, I would love to share that with a larger audience. Whether that is through a podcast, in person, classes or virtual experiences. Technology allows for so many more opportunities to accomplish this than ever before. With that said, I would have to clone myself to have the time to bring something like this to fruition.
What is the One Wine most emblematic of your brand and/or winemaking style? Tell us its story.
I would say if there was one wine that speaks to me and is reflective of my family’s winemaking roots, it would be our Wetzel Estate Cuvee Blanc. This is a German-style Methode Champenoise sparkling Riesling made in the Sekt tradition. It is a tribute to my great-grandfather, who made a similar wine in Wurzburg, Germany. The site we farm from which our sustainable fruit is sourced for this wine allows us to retain beautiful acidity. The wine is allowed to retain a kiss of sweetness, making this both a celebratory wine and an amazing pairing with sushi, Asian fusion and shellfish dishes. Read my review of this sparkling Riesling-Muscat blend here.
Bonus Question: What are your wholehearted convictions related to the wine business?
My wholehearted convictions about wine are that it is truly a beverage of Mother Nature. Though I produce the same style of wine each year, we deal with variables such as temperature, moisture, and other climate variables that I have no control over. For me, each vintage has a bit of intrigue and mystery to it. It is never the same. As a winemaker, we see in our careers a single production cycle per year. For me, that has meant 36 opportunities to get it just right.