The Inspired Intermedia digital book collection
Issue link: https://inspired.uberflip.com/i/987026
191 Sagemoor PASCO When the founding members of Sagemoor made their initial plantings in 1972, they had determination, plenty of grit, and about 400 acres of vines. Today, their land has expanded to encompass more than 1,100 acres with five distinct vineyards: Sagemoor, Bacchus, Dionysus, Gamache, and Weinbau. Collectively, the vineyards now produce 18 varieties including Cabernet Sauvignon, Riesling, Sauvignon Blanc, Syrah, Cabernet Franc, Chardonnay, Malbec, Petit Verdot and Merlot, among others. Lead by Alec Bayless, Albert Ravenholt, Winslow Wright, and Syd Abrams, the original partnership pioneered, profited, and persevered for more than 40 years to create a renowned vineyard operation. With advice from Walter Clore, the group discovered and planted sites that have stood the test of economics, weather, social change, and time. Since the beginning, vineyard employees collaborated with leadership to make lasting contributions to Sagemoor and the Washington wine industry. Today's management team of Kent Waliser, Lacey Lybeck, Miguel Rodriguez, Miguel Contreras, and Andres Palencia lead detail-oriented employees who know what is necessary to nurture the vineyards and grow premium grapes. In the 1970s, the Washington wine industry was much smaller than it is today and was unable to use much of Sagemoor's fruit. Because so few local wineries existed, the grapes were sold to nearby states and Canadian customers. That's a far cry from the 100-plus wineries that source their grapes from Sagemoor today. These Washington customers seek out Sagemoor to build their brands, many using these vineyard names to enhance their position in the market. FACING PAGE: Director of Vineyard Operations Kent Waliser oversees harvest of Sauvignon Blanc from Gamache Vineyard as key component of its signature "Without Rehearsal" wine. TOP: Vineyard Manager Lacey Lybeck regularly walks rows at renowned Bacchus vineyard, tasting grapes to determine harvest timing for each of the 100 wineries using Sagemoor fruit. Photographs by Richard Duval