Katie Nelson is a dynamo in Washington’s wine scene. As Vice President of Winemaking at Chateau Ste. Michelle, her unending thirst for knowledge fuels her passion and propels her career forward.
Nelson’s wine journey started in her Italian grandparents’ kitchen, where Sunday meals were legendary. “I remember my grandmother spending hours in the kitchen, cooking a multi-course Sunday meal every week, tasting and tweaking as she went,” Nelson recalls. These childhood experiences shaped her winemaking philosophy, likening it to slow-simmering sauces, aiming for balance, complexity and layers of flavors.
Wine often gets grandiose descriptors like “transformational” and “enlightening.” For Nelson, a glass of wine was truly life-changing. A Kenwood Jack London Zinfandel from the mid-to-late 1980s left a lasting impression and altered her college plans. “I had a sip of the wine and was impressed by the concentration, balance and acidity,” she says. “When exploring colleges, I was drawn to wine country, even though I hadn’t realized that it could be a profession. While in college, I took an enology class in which we had the opportunity to visit Kenwood Winery, where I met the winemaker and had an incredible tour through the lab, vineyard and beautifully rustic winery. That was it for me. I changed my major the very next week.”
This pivotal moment launched her into a winemaking career, taking her through the vineyards of California and later, Eastern Washington. As the Senior Director of Winemaking for Innovation at Columbia Crest and H3, Nelson keeps pushing boundaries while honoring tradition. From perfecting wine styles to spearheading innovative projects like Liquid Light, she balances creativity with the expectations of loyal consumers.
Nelson’s early career was marked by dedication and an unquenchable thirst for knowledge. “The more I thought I knew about wine, the less I knew,” she admits, acknowledging the humbling experience that fueled her passion for continuous learning. She immersed herself in every aspect of winemaking, sharpening her skills under seasoned pros like David Lake of Columbia Winery.
Her passion took Nelson to Marlborough, New Zealand, where she dove into Sauvignon Blanc production. “At 40 years old, I asked if I could work a vintage in Marlborough, New Zealand. I left my husband, 3-year-old, and 8-year-old for six weeks. It was so hard, but they fondly look back on that time because they got to stay up past their bedtimes a lot.”
Still, even an extremely accomplished winemaker like Nelson can face challenges like career stagnation. Naturally, she tackled the issue like she would anything else – with a ferocious appetite for learning.
“I decided to stop comparing myself with others and focus on learning something new every day, even when it felt very repetitive at the time,” Nelson recalls. “I read books, took classes on wine, improved processes around the winery, and learned to operate cellar equipment. It was a fun time, and I don’t regret it for a second.”
Nelson emerged a resilient and open-minded winemaker, always ready for new challenges and eager to embrace the ever-expanding horizons of her craft. Even today, as one of the most distinguished winemakers in the state, learning is still a way of life.
“I was also part of the Steering Committee for the WSU Wine Certificate Program and decided I needed more viticulture knowledge, so I signed up for the class,” she says. “I still think Dr. Markus Keller is one of the best and most challenging teachers I have ever had. I consistently take the WSET programs to stay updated on wines outside of Washington state.”
Nelson encourages aspiring winemakers to never stop learning, to be open to feedback, and to embrace the historical ups and downs of the wine industry. “It’s important to maintain perspective,” she says. “As winemakers, we’re bottling wines people will enjoy in 20-30 years. This is not a sprint. Right now, the wine industry has to look inward and possibly reinvent itself. I hope that we will have more diversity in our vineyards and hone in on what grows best at each site so we know what we choose to focus on and what we let go of as an industry. I’m looking forward to being part of the history of Washington wine.”
Photos by Carina Skrobecki
