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3 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 amongst 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

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