Joel Wright is Red Winemaker at Chateau Ste. Michelle, in Woodinville, WA. He brings over a decade of diverse winemaking experience and a boutique winery mindset to Washington’s founding winery. He joined Ste. Michelle in 2021 at Northstar as an enologist, later becoming assistant winemaker, and was promoted in 2025. Previously, Joel was production winemaker at Pepper Bridge and Amavi Cellars, and assistant winemaker at Guardian Cellars, where he helped double production and launch Newsprint Wines. He began his winemaking career in 2012 at Artifex Wine Co. Joel holds a chemistry degree from the University of Washington, completed WSU’s Enology Certificate, and holds a WSET Level 3 certification. Outside of winemaking, he’s an avid triathlete and enjoys time with his wife and two children.
Media Inquiries: Katie Jaeger Katie.Jaeger@smwe.com | https://www.ste-michelle.com/
What’s the ONE THING most unique, authentic, & memorable about your brand?
Chateau Ste. Michelle is unique in the world of wine, serving customers ranging from new wine drinkers to seasoned collectors. For many people, Chateau Ste. Michelle is their first encounter with Washington wine — it sets the standard and shapes their expectations for the region. Because of our extensive range of offerings at every price point we not only get to be their inaugural wine experience but also remain a staple in their cellar as they continue their wine journey.
For almost 60 years Chateau Ste. Michelle has continued to grow and set the standard for Washington wine as well as lead and lend a hand to the Washington wine industry. One of our greatest accomplishments is our commitment to the progress of the Washington wine industry as a whole through charity and education. Chateau Ste. Michelle’s investment in education and the advancement of wine knowledge in this state is unparalleled. My own career has been directly affected by their generosity as I earned my enology certification taking classes in the Ste. Michelle Wine Estates WSU wine science center. Every year the Chateau hosts the Auction of Washington wines which benefits Seattle Children’s Hospital and the enology program at Washington State University. I’m thrilled to be part of such a conscientious member of our industry.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained.
I think after half a century, Washington is finally starting to realize what we do really well – Cabernet Sauvignon, Merlot, Syrah. Although we have these staple varieties, I’m still interested in what the next big grape will be for Washington state. I’ve always been captivated by the wines of Mt Etna. They have great concentration, lively acidity and soul. I would love to start some test vineyards of Sicilian varieties as I think they might do really well here in Washington. In that same token I want to experiment more during harvest, whether that’s including more stems in the ferments, using alternative fermentation vessels to add texture and length, or playing with exotic commercial or native yeasts. I think it’s easy to get bogged down during the long days of harvest and I try to remind myself that this is the best time of the year and to stay curious.
What is the One Wine most emblematic of your brand and/or winemaking style? Tell us its story.
I think to me the 2021 Artist Series Red Wine from Chateau Ste Michelle represents the best of what we have to offer. I love everything about that wine. It has depth, and body while remaining balanced and elegant. To me there is a strong Bordeaux-esk character to it that shows velvety structure, old world subtlety with Washington fruit and a beautiful expressive nose. This to me is what Washington wine excels at and that is my goal when making wines. I want to make wines with poise, focus and depth. I also love the collaborative approach to the Artist Series wines and the goal of highlighting artists showing their brilliance in their preferred medium. Read this wine review by clicking here.
Bonus Question: Why Winemaking?
I can’t imagine doing anything else besides winemaking. I grew up traveling the state with my father due to his work in the agriculture industry. Looking back, that’s where I really fell in love with Washington state. After getting my degree in chemistry, the wine industry seemed like a great combination of working with agriculture and science. Winemaking touches on so many parts of my life that I value – community, art, culture, science, agriculture. I love the variability of the work and how it changes with each season – the energy of harvest, the art of blending, and the feeling of seeing it all come together at bottling.