This interview is with Bryan and Pam Freed of Freed Estate. In this interview, Pam talks about growing up in Honolulu and working as a flight attendant. She talks about meeting her husband Mike and his desire to be a farmer.

Later, she talks about finding land in Roseburg and starting Freed Estate. Bryan talks about growing up watching his father Mike farm, and eventually deciding he wanted to follow in his footsteps.

They talk about Bryan's time at Oregon State learning enology and viticulture, and starting to take over more of the business. They talk about Mike passing away and the wines they made to honor him. And they talk about their favorite parts about being in the wine industry and being a space for their friends and neighbors.

This interview was conducted by Rich Schmidt at Freed Estate 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!

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!

This interview is with Denise and Bryan White of Troon Vineyards in Grants Pass. In this interview they share their journey into winemaking, their professional backgrounds, and how they built their vineyard and business together.

Both Denise and Bryan originally came from medical backgrounds. Bryan worked in internal medicine and is board certified in hospice and palliative care, while Denise attended medical school and worked in a clinic, including time in neurology. Before entering the wine industry, they were involved in starting medical nonprofits in California and in Texas.

In 2017, they purchased Troon Vineyards and began transitioning it to organic and biodynamic practices. Inspired by ecological approaches to farming, they focused less on industrial methods and more on soil health and microbiology. Over several years, they replanted much of the vineyard and expanded beyond just wine production to include apple cider, gardens, and livestock.

They emphasize the importance of building a strong, knowledgable team to support all aspects of the vineyard, from soil science to vineyard management. They even conducted extensive soil testing, digging large soil pits and consulting experts to better understand the land. Overall, Denise and Bryan highlight intentionality in both their farming and business practices, aiming to create high-quality wine while improving the land and contributing positively to their community.

This interview was conducted by Rich Schmidt at Troon Vineyards in Grants Pass on March 18, 2026.

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

This interview is with Andy Myer of Goldback & Trivia Wine Room. In this interview, Andy talks about his path into winemaking, starting with studying philosophy in Pennsylvania before transferring to Willamette University to study environmental science. He shares how a summer job at Cristom sparked his interest, describing his first experience in a vineyard as a “lightning catalyst” that got him hooked.

Andy discusses his hands-on learning journey, including harvests in New Zealand and Australia, working in Sonoma and Seattle, and spending time in Italy studying archaeology to understand early winemaking practices. He shares that these experiences shaped his perspective and led him to realize he didn’t need a formal degree to succeed in the wine industry.

Later in the interview, Andy talks about starting Goldback in 2016 after moving to Oregon, his work with Wine Collective, and balancing family with his career. He reflects on challenges he faced throughout his career while also emphasizing his passion for winemaking.

This interview was conducted by Rich Schmidt at Goldback & Iruai Wine Room in Talent, Oregon on March 18, 2026.

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

This interview is with Rachael Martin of Red Lily Vineyards. In this interview, Rachael talks about growing up in the Rogue Valley before leaving to pursue a career in law.

After deciding that wasn't her path and returning to the Rogue Valley with a desire to own some land and grow something, her dad's suggestion to try wine grapes launched her into a new career. She talks about her time honing her craft at RoxyAnn Winery under the mentorship of Sarah Powell.

Later, she discusses starting Red Lily, first getting vineyards planted and later starting to make her own wine. She talks about how the wines have evolved and how she values using the tasting room and surrounding space as a community hub. And she talks about the growth in the local wine industry and what comes next.

This interview was conducted by Rich Schmidt at Red Lily Vineyards in Jacksonville on March 17, 2026.

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

This interview is with Nichole Schulte of Quady North/Barrel 42. In this interview, Nichole talks about her background studying law and working in insurance, and her current journey working in wine.

Nichole talks about growing up in Florida and starting to work in insurance. After managing a call center, she became an adjuster, following storms across the country to help those affected settle insurance claims in the aftermath. At the suggestion of a colleague, she went to law school and spent a semester studying wine law abroad in Lyon, France.

Nichole discusses moving to Grants Pass with her husband and starting to visit local wineries to get to know the community. In 2012, she worked a harvest internship at Troon, where she met Herb Quady. Shortly after that first internship, she and Herb joined Brian Gruber to start Barrel 42 as a custom crush facility. Together, they took the business from an old pear packing plant to the onsite winery they have today.

Later in the interview, Nichole talks about how she keeps Barrel 42 organized, depending on a capable crew and scheduling everything on a whiteboard in order to maximize resources. She also talks about the effects of climate change and immigration policy on the wine industry.

This interview was conducted by Rich Schmidt at Quady North/Barrel 42 in Jacksonville on March 17, 2026.

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

This interview is with Herb Quady of Quady North and Barrel 42. In this interview, Herb talks about his family starting a wine brand in California the same year he was born, and thus growing up in the industry. Despite initially not wanting to work in wine, he soon found himself working for Randall Grahm at Bonny Doon and launching his wine career.

Later, Herb talks about coming to Southern Oregon and working at Troon, and the growth of the Rogue Valley wine industry while he was a part of it. He then talks about the decision to start Quady North with his parents, his wife, and her parents all playing a major role.

He discusses the growth of Quady North, the custom crush operation Barrel 42, and his vineyard installation/management business as well. And he talks about the role he and his businesses have played in the growth of the local wine industry.

This interview was conducted by Rich Schmidt at Quady North in Jacksonville on March 17, 2026.

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

This interview is with Sara Garr of Circadian Cellars. In this interview, Sara talks about growing up as a creative individual and finally finding her preferred medium in wine.

Sara talks about first entering the wine industry from a sales point of view, working at the Harry & David bottle shop in Medford. Though initially she didn’t know much about fine wine, she worked with the wine buyer and her coworkers to learn more. Her career trajectory changed in 2015 when she started her first harvest with Quady North / Barrel 42.

Sara discusses her “happy accident” barrel of Cabernet that would become her first wine under the Circadian Cellars label. While continuing to work at Barrel 42, she slowly started to expand her own label as well, including lesser known varietals as well as more standard Southern Oregon varietals but with less common winemaking processes. After she felt she had a handle on the wine itself, she also started creating her own labels.

Later in the interview, Sara talks about the future of her own label and the wine industry at large. With an ever-changing industry and the people interested in drinking wine, she stresses the importance of being flexible and creating a product that customers really want. For her first wine club release, she will curate a collection “from the vault” for each member based on their individual taste.

This interview was conducted by Rich Schmidt at Hummingbird Estate in Central Point on March 16, 2026.

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