An interview with George-Anne Robertson of Yellowhawk Resort and Sparkling House by Beck Barrouk
I had the pleasure to interview George-Anne Robertson about her experience in our wine industry. She currently works at Yellowhawk Resort and Sparkling House as the Wine Maker. As I was considering entering the Enology and Viticulture program nearly two years ago, Tim Donahue suggested I contact George-Anne, because of my insecurity about starting this new career at my age. She was so reassuring and beamed with excitement, even took the time to show me College Cellars. I will be forever grateful!
Beck Barrouk: How did you get into wine?
George-Anne Robertson: I loved travel and history; my first wine seminars took place when I studied Restaurant and Hotel Management in 1987! I became re-acquainted as a student of wine in 2010 and took a position in Sun Valley Idaho as a director of wine for a restaurant.
BB: Is there someone in the EV world that you admire, including fellow EV alums?
GR: I admire Arianna Occhipinti from Sicily, and of course some of the people from my class Kelsey Itamari and Robert Gomez, following their own winemaking paths.
BB: What’s special to you about working in the wine industry?
GR: I like the challenge of creating a great product that satisfies my artistic side and the challenge of profitability that satisfies my business side. It’s special having these two characteristics blended together. That works for me!
BB: What is your favorite part of your job?
GR: Working on a wine with taste goals in mind and achieving those goals.
BB: What are some of the challenges you’ve faced in the industry?
GR: I’ve been very lucky and have had great support. Without this support I would not have the strength or confidence to grow and keep learning.
BB: What do you think differentiates and excites you about Washington wine?
GR: We don’t have many rules here and the sky is the limit. I’m doing a Traditional Method sparkling white with Semillon and Cabernet Franc, that’s exciting to me!
BB: How do you foresee climate change or social issues affecting the local industry in the next few years?
GR: For success we must continue to learn and adapt to climate and social changes.
BB: What are some up-and-coming trends in wine that you’re following?
GR: Sparkling.
BB: What advice can you share with future EV graduates?
GR: Make connections in the Wine Industry with everyone you can and be gracious when you do.
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