Updated September 2022
While working at Domaine Pouillon in the Columbia Gorge, Jesse worked alongside Teddi Fuller. As Assistant Winemaker, Teddi worked quickly and efficiently in the cellar and showed special talent with crafting sparkling wines–specifcally Pét-Nat.
Teddi has enjoyed a successful winemaking career around the globe with stints in New Zealand, Edna Valley, The Columbia River Gorge and is now producing her own label, LUSHINGToN Wines. Read on to get her full story.
Interview with Startup Winemaker, Teddi Fuller
Wine Scribes: Ok so let’s start at the beginning, how did you get into the wine world?
Teddi Fuller: My wine career started in a ski town in Mammoth Lakes, CA working at a fine-dining restaurant that had a strong wine and education program. There would be a bottle for blind tasting at the start of most shifts, and we had 30+ wines by the glass. Needless to say, there was lots of tasting, and I was in heaven.
During the off-season we would travel as a group to wine regions in CA to taste and camp out. On one of those trips, an opportunity came up to work a harvest. I really fell for the winemaking production, community and culture; that season turned into a full-time job. I moved to San Luis Obispo, CA for the next four years and worked for Sinor-LaVallee Wines.
WS: Learn by tasting.. the Cal Poly motto, right? Did you stay local to SLO or do some southern hemisphere harvests as well?
TF: While in the Central Coast, I left to travel for a couple years and worked some harvests in Tasmania in Australia and Central Otago in New Zealand. After being exposed to those mountainous wine-growing regions down under, I decided to move to the Columbia River Gorge area.
I showed up without a job nor friends, armed with only a random Craigslist room in 2018. The fates smiled on me as I quickly found a job at Domaine Pouillon located in Lyle, WA. I still work there as the Assistant Winemaker. The roommates were gems as well.
WS: And that’s how we met a few years later! Tell us how you ended up working on your own label?
TF: In 2020, I started leasing High Hill Vineyard, a 3-acre site with old vines in Lyle, WA. There was no other choice but to use the fruit and start as a small wine company. I had worked with those grapes at DP and could see it was a site that was prime for sparkling wine: High elevation (1888 ft), cooler temps, and the right grape varieties. The vineyard was planted in 1978 with Pinot Noir and Riesling, and we have young Pinot Meunier vines growing up at this very moment.
LUSHINGToN Wines, Columbia River Gorge
Vintages released: 2021, 2022
Cases produced: 125 (2021), 225 (planned 2022)
Varietals: Pinot Noir, Riesling, and Pinot Meunier. Mixture of Pet-Nat, Piquette and Skin-Contact.
‘LUSHINGToN’ is a play on words (‘lush’ + Washington), with an obscure musical reference mixed in as well. The intention of LUSHINGToN is to create wines that delight. I have been obsessed with the extra level of surprise and reward that comes with sparkling wine, especially using a more analogue method for Pet Nat’s. The first vintage, in 2021, was five different wines; a mix of Pet-Nat’s and Piquettes, and a barrel of skin contact Riesling, which is soon to be bottled. Looking ahead, I plan to incorporate a traditional method program [or Champagne method] and make a red wine if the vintage abides.
WS: Such an interesting grouping of cool-climate varieties and styles. We are so excited to taste this year’s vintage! One thing that is pretty unique is that you design your own label art; tell us about that.
TF: My college degree was in Fine Art. I drew a lot of naked people and drank a lot of pink wine from a box; oh the shame. But, I have kept up my painting practice and have made several wine labels for other producers over the years. It’s been incredibly fulfilling to create my own labels and packaging design, although making final decisions for myself can be really tough.
WS: That’s great you’re able to continue to grow your passions outside of winemaking but also incorporate them too. We agree that making your own label is fulfilling! On the other end of the spectrum, what do you reckon is the biggest challenge that winemakers face?
TF: Climate, no doubt. Farming is hard already, and every year seems more and more unpredictable, with more extremes. Wine grapes can’t grow just anywhere and we are now seeing that become more apparent.
WS: Totally agree. Ok a few less serious questions. Tell us about the best bottle you’ve ever tasted.
TF: That’s like asking me my favorite phish song! I don’t know if I can answer that. I believe that wine, similar to music, can be very subjective and influenced by the surroundings: The food you’re eating, the friends you’re with, the color of the sky etc.
When everything lines up, that’s when magic happens.
WS: Fair enough. What about when not drinking wine? What’s your go-to beverage?
TF: Hard seltzer, ha! Just kidding. Tequila with fresh grapefruit juice.
WS: Finally, how can people get in contact, taste or purchase bottles?
TF: You can order bottles through the website, and local markets in the Gorge.
- Website: www.LUSHINGToNWines.com
- Instagram: @Lushingtonwines
- Email: Lushingtonwine@gmail.com
