When I hear about someone with an inspiring story, I’m always intrigued. When I hear about a young woman who already has accolades overflowing her wine glass, I definitely want to understand the story. So I did. Meet Elizabeth Bourcier, recently named Resident Vigneronne at Bionic Wines and the protégé of French Vigneron Christophe Baron.
Elizabeth was named one of Wine Enthusiast’s 40 Under 40 Tastemakers in 2019 as recognition for her wine acumen and determination to succeed. Fascinated by how Elizabeth achieved so much in such a short period of time, I had the opportunity to chat with this humble, intelligent, and focused young woman. Following is our conversation… enjoy!
Photo Credit: Andrea Johnson
Grape Experiences (GE): When did you know that you wanted to pursue a career in wine?
Elizabeth Bourcier (EB): My parents enjoyed drinking wine especially at dinner and I always remember asking my father many questions about it. As a family, we went to the Loire Valley where I learned to love wine. In fact, my heritage includes a direct line to the family of Chateau Haut Bourcier in Blaye Côtes de Bordeaux appellation!
GE: Why did you choose to move to Walla Walla Valley from Seattle for your degree?
EB: In 2002, I started at the community college in Walla Walla because I had visited it while in high school and it was closer to home. My first year was also the first year of the new facility and program, “College Cellars.” It was a hands-on oenology program where students could grow grapes, produce wine and sell it through the college. After the program, I went to Cal Poly for my viticulture degree.
GE: What was Walla Walla Valley like when you were there?
EB: In the early 2000s, there were about 50 wineries, but I knew that something was starting to happen. I could sense that something was going on here and it would blossom into an amazing wine area – I was immediately drawn to it. It was so beautiful with wheat fields and a historic main street. Walla Walla Valley was totally different from the scenery in Seattle.
Photo Credit: Cayuse Vineyards
GE: Was it an easy decision to return to Walla Walla after college?
EB: After Cal Poly I worked for a custom crush facility and for a vintage in Argentina. I then traveled for a month in Chile and other parts of Argentina – the wine and food were incredible! I moved back to the Seattle area and worked in restaurants while thinking about being a sommelier or a role in another aspect of the wine industry. However, someone needed help working harvest in Walla Walla, so I returned. I know that this is where I’m supposed to be… I was raised in the Pacific Northwest and it’s home.
GE: How has Walla Walla changed?
EB: It has really grown. Walla Walla still has a small-town lifestyle and offers a quality of life that’s beautiful. There are a number of strong restaurants and 120-150 wineries with 3K acres under vine. The area has received international recognition and has become a destination.
GE: Can you share your story of coming to Bionic Wines?
EB: Back when I was at the community college, I toured the vineyards with Christophe Baron and was impressed even then. In 2008, I interviewed with Christophe since the company was hiring. The interview went well and I started working there as an enologist. My “office” is at the wine studio in Milton Freewater, Oregon, a 20 minute drive from Walla Walla but still in the Walla Walla Valley. All the vineyards (Cayuse, Horsepower, Hors Categorie, No Girls) are within a 2-mile radius of the office.
Photo Credit: Cayuse Vineyards
GE: About Tempranillo! Word is that it’s your favorite variety.
EB: Christophe loves Tempranillo, too, and had planted Tempranillo in “the stones” of Milton Freewater. Because Tempranillo does well in the heat, the vineyard area is a perfect location and the grape ripens evenly depending on the clones.
After tasting the Impulsivo, I fell in love with it. I hadn’t been exposed to growing or working with Tempranillo until then. The variety takes on a different style depending where it’s grown and that makes it unique. The style from the stones is similar to that of Ribera del Duero – big and inky with stronger tannic structure than you’d expect. My project, begun in 2011, is a lighter bodied Tempranillo for No Girls, a label I have full control over. Each year I learn more about the variety.
EB: I have a 2 ½ year old so she keeps me busy. I do love to hike and camp, too. Reading is my escape and my favorite books are historic non-fiction. Right now, I’m reading Born a Crime by Trevor Noah.
GE: Do you have favorite food pairings with wine?
EB: With Tempranillo or Grenache, I love Mediterranean stews, vegetables with lentils, spice and herbs or a rich, fatty salmon with curry.
GE: What are your future plans?
EB: I have a fun, creative project that’s called La Ratta (“the rat” in Spanish). The first vintage was 2012 and it’s a Cabernet/Grenache/Syrah blend in the Priorat style. It’s only 150 cases per year and it’s fun working with two varieties we don’t blend at Cayuse. As for the future, my plan is to be very happy where I am right now.
Cheers! ~ Cindy
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