This interview is with Andrew Wenzl of Abacela Winery. In this interview, Andrew talks about his journey from biology and chemistry for veterinary school to applying those principles to winemaking.

Andrew shares about his family’s history in present-day Austria growing lesser known varietals, making wine, and running bed and breakfast-type inns. With that history of winemaking and hospitality, it made sense for Andrew to take his scientific education and start working at King Estate performing “bucket chemistry.”

Andrew talks about enjoying cellar work first at King Estate and then at Silvan Ridge Hinman Vineyard before applying to work at Abacela Winery. He joined the team there in 2002, and he has been there ever since. When he first started working there, he acted as assistant winemaker, and in 2008 he was promoted to head winemaker. Though he grew up in the Willamette Valley and enjoyed the wines made there, he now loves working with varietals like Grenache and Tempranillo.

Later in the interview, Andrew discusses the growth of Abacela during his time there, including a new and expanded tasting room, new programs like port and sparkling, and using 25 years’ worth vineyard & cellar data to continue improving the wines. He also talks about how becoming a dad helped him to be more empathetic and supportive during the winemaking process.

This interview was conducted by Rich Schmidt at Abacela Winery in Roseburg on March 19, 2026.

Thank you to the Oregon Wine Board for generously supporting this interview as part of our Southern Oregon 2026 tour!