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Brian Carter Cellars
WOODINVILLE
Balance is key at Brian Carter Cellars, where blends take center stage, and
each bottle tells a story. Owner and winemaker Brian Carter was drawn to
wine at a young age, not because his parents were in the industry or enjoyed
wine, but because he was given a microscope at age 12. He was intrigued
by something called yeast, and he wanted to see what it looked like at a
microscopic level. He was told that if he wanted to look at yeast, he would
have to start a fermentation. So he picked some blackberries, made wine,
took a sample, and was delighted at what he saw. Since then, Brian has been
making that yeast work for him as he blends exceptionally balanced wines
that captivate the palate.
Since arriving on the Washington wine scene in 1980—when there were just
16 wineries open—Brian has crafted a career centered on his love of the
science behind winemaking and the art of creating an experience through
wine. He studied microbiology at Oregon State University and developed an
appreciation for Oregon's wines while there. After two years at UC Davis,
in the School of Enology, and experience at landmark California wineries
including Mount Eden Vineyard and Chateau Montelena, Brian had honed
his winemaking skill. Drawn to the vineyards and wineries of Washington,
Brian joined Paul Thomas Winery and enjoyed noteworthy success as a young
winemaker, including beating Chateaux Lafite Rothchild at a tasting in New
York City with his 1983 Cabernet Sauvignon.
Over the years, Brian consulted for a series of emerging wineries and in 1997
began producing his own wine, Solesce, at the Apex Winery, where he was
FACING PAGE: Brian Carter in the cellar among the hundreds
of barrels of future vintages at Brian Carter Cellars.
Photograph by Richard Duvall
ABOVE: A couple enjoys the beautiful scenery, wonderful
weather, and excellent wine on the deck of our Woodinville
tasting room.
Photograph by Carol Hook
