“It’s a challenge… and I love challenges.”

Cory Vaughn (CV): Can you please update me on some basic information, including your date of graduation from the EV program, current employer and position?
Collin DeLong (CD): I graduated from the program in 2020, the year of Covid-19 and online graduations! Currently, I am employed by L’Ecole No 41 as an Associate Winemaker.

CV: How did you get into wine?
CD: It was a happy accident that landed me in the wine industry. I came home from my freshman year of college for the summer and was (gently) pushed by my mom to get a job. I found a new ziplines course in Chelan, Washington, and thought I’d give it a shot. Little did I know, they were also just breaking ground on a new tasting room at the end of the ziplines course. A short while later I was promoted to manager and asked by the owners to dip my toes into the winery side of their business. They introduced me to the winery and winemaker who was making their wine, and I was quickly intrigued. As the ziplining season began to slow down, I transferred into the cellar two weeks into their harvest and haven’t looked back since. This previous harvest marked my 10th vintage making wine.

CV: Is there someone in the EV world that you admire, including fellow EV alums?
CD: Where to begin… While I was attending WWCC Enology and Viticulture program I studied under Tim Donahue. In my eyes, Tim is a pure genius when it comes to anything wine-related. He provided endless knowledge, creative problem-solving abilities, and an overall great attitude. I strongly believe a positive attitude makes all the difference when either in a classroom or in the thick of a harvest in the cellar. Not only was he teaching classes and managing a cellar full of students with varying experiences, but he remained an integral part of the community.

I would be remiss if I didn’t mention a pair of classmates of mine, Joe and Ashley Woodworth. They have recently launched their own Winery called Alton in Walla Walla. They came into the industry with a different outlook that I feel is very refreshing. Not only are their wines phenomenal, but they heavily focus on the experience they provide for their guests. They spend personal time with their guests to ensure they leave with a smile on their face.

CV: What’s special to you about working in the wine industry?
CD: I have always enjoyed building things with my hands, I see winemaking as building a product for people to enjoy. The fact that someone can enjoy that product either at a dinner table or just hanging out lakeside is something that will always bring me joy.

This industry also has a very large and diverse community that welcomes newcomers with open arms. As a twenty-year-old looking at this industry, I assumed it was a cutthroat, competitive industry. Although it can still be seen as competitive, I have since gained a new perspective on the industry as a whole. When I moved to Walla Walla in 2018, I was going from winery to winery to invite them to a friend’s winery’s grand opening. I expected to be brushed off as if I was just another salesman (no offense to my salesmen friends), but instead was greeted with smiles and welcomed to town.

CV: What is your favorite part of your job?
CD: The fact that we can take something that’s grown in the soil and evolve it over many months or years into a delicious treat to share with friends is pretty amazing to me. It’s a challenge… and I love challenges.

CV: What are some of the challenges you’ve faced in the industry?
CD: I would say the labor shortage has been one of the biggest challenges. Every year we must bring on a handful of interns for harvest and we also have to provide a crew for each bottling. It seems to be getting harder and harder each year. My opinion as to why that is, is this–the older generations that love wine are aging out and the younger generation has less and less interest in wine as spirits, seltzers, and other alcohol choices are gaining popularity.

CV: What do you think differentiates and excites you about Washington wine?
CD: I believe that Washington State has a very high ceiling when it comes to growing/making wine. Our growing season can vary from year to year, but generally speaking, we have balanced shoulder seasons, hot summers with cool nights, and though we can get hit with a hard freeze in the winter, we have the ability to plant at higher elevations and use wind machines to move the settling cool air in lower elevations. The terroir that Washington State offers can provide anything from a big bold Cab to a soft, fruit-forward Grenache, and even outstanding white wines.

CV: How do you foresee climate change or social issues affecting the local industry in the next few years?
CD: Climate change is real. As mentioned above, we luckily have elevation on our side. I believe we will see more and more higher-elevation vineyards planted in the near future. Socially, I believe our industry needs to work together to increase interest in wine for the younger generations as they are leaning towards spirits, seltzers, etc.

CV: What are some up-and-coming trends in wine that you’re following?
CD: Chillable red wines is an intriguing trend to me. As younger generations explore more drinking options, this trend provides an easily approachable avenue into the world of wine. These younger generations are much more cognizant of what they put into their body and seeing a lower ABV, which is common in chillable reds, is more inviting to them. The wines themselves are typically less tannic and easier to enjoy for a new wine drinker. My hope is that as the younger generation explores these more approachable wines, they eventually will explore more traditionally made wines.

CV: What advice can you share with future EV graduates?
CD: Never stop learning. This industry is never-ending when it comes to information and knowledge. The more you know, the more intricate you can be when making winemaking decisions, and the more fun you’ll have!