Bacovino’s new waterfront tasting room lands in that sweet spot where history, movement and wine-fueled relaxation come together. Seven blocks from Lumen Field, seven from Pike Place Market and barely a half-block from the ferry terminal, it’s an easy stop before a game, a pre-dinner warmup or a last-minute attempt to make missing the boat feel intentional. Inside, the floor-to-ceiling windows frame Elliott Bay like a moving postcard: ferries gliding in and out, the sunset bouncing off the water and, ideally, a glass of something velvety and Bordeaux-inspired in hand.
For founder and winemaker Randy Brooks, Bacovino is part passion project, part calculated experiment. Before wine took over his life, Brooks built a career in construction and finance, but a deep love of collecting, tasting and nerding out over wine with his science and tech friends eventually pulled him in another direction.
In 2019, Brooks launched the winery out of a warehouse in south Seattle where they continue to make wine today. This second swanky tasting room just opened its doors this past December.
“I started making wine 17 years ago, just as a hobby with family and friends,” Brooks says. “At first, it was just a garage thing, but then I realized it checked all my boxes — science, people, process, craft. It hooked me.”
While Bacovino officially launched in 2019, its origin story goes back to 2007, when Brooks started experimenting with Red Mountain Syrah in a barn outside Vancouver. “Everything was done by hand,” he says. “That time was crucial. I learned so much about what Washington fruit could do.”
By 2015, he was getting serious, soaking up advice from industry heavyweights like Joel Klein at Chateau Ste. Michelle and Ric Forman from Sterling Vineyards and Forman Vineyards.
The takeaway? Bacovino wines lean old-world in style, but with modern scientific precision.
Brooks sources fruit from some of eastern Washington’s most pedigreed vineyards — Red Mountain, Horse Heaven Hills, Ancient Lakes and Frenchman Hills — picking sites for their terroir, their long-standing farming traditions and, most importantly, the people running them. “Elevation, wind, aspect, soil, it all matters,” Brooks says. “But more than anything, I trust the growers. That relationship is everything.”
Forget the usual bar setup. Bacovino forgoes the traditional tasting counter for leather chairs, sofas and a vibe that’s closer to a moody hotel lounge. “I wanted it to feel like an experience. Wine has all these built-in barriers like cost, language, the fear of not knowing enough. I want to erase that. This isn’t a classroom. It’s a place to sit, drink and enjoy,” Brooks says.
On the menu: Bordeaux-style blends that don’t try too hard. The 2020 Garonne (Cabernet Sauvignon-dominant) and 2020 Dordogne (Merlot-dominant) are structured but easygoing, a direct result of Brooks’ minimal intervention approach. “I apply science as naturally as possible,” he says. “The goal is to make wines that evolve in the glass, something you actually want to drink.”
Bacovino doesn’t have a full kitchen, but it doesn’t need one. The food lineup is short, sharp and Iberian-inspired — jamon Ibérico, artisanal cheeses, curated snacks. Brooks partnered with a handful of nearby spots to make sure no one’s drinking on an empty stomach. Guests can order dishes straight from 84 Yesler (French-Japanese fusion), Tapas Ángel (Spanish-style small plates), Café Paloma (Turkish and Mediterranean flavors), and Nduja USA (Italian-style cured meats). So whether it’s a casual charcuterie board or a full-blown meal, there’s something solid to pair with that second glass.
With CitizenM Hotel and the historic Pioneer Square Hotel across the street, plus the light rail and ferry terminal within steps, Bacovino is exactly where it needs to be. “People plan their ferry trips around us,” Brooks says. “They show up an hour early, grab a glass, relax, then head out. And if they’re running late? They grab a bottle and snacks to go.”
Now that Bacovino has settled into its new home, Brooks is all about turning the space into something bigger than just a tasting room. “This industry is built on connection,” he says. “Winemakers, growers, guests … there’s a camaraderie here that I haven’t found anywhere else. I want Bacovino to be a part of that.”
