Inside the Story of Latta Wines with Founder Andrew Latta

Forbes

15-07-2025

Andrew Latta, Owner/Winemaker for Latta Wines in Woodinville, WA Latta Wines
When it comes to the art of winemaking, few individuals exude the passion and dedication of Andrew Latta, founder of Latta Wines in Woodinville Wine Country. I first met Andrew a few years ago during my initial visit to Woodinville, WA a region just 30 minutes northeast of Seattle. Widely regarded as one of Washington state's leading winemakers, Andrew takes a comprehensive, no-nonsense approach to the industry.
What sets Andrew apart is his refusal to get swept up in the romanticism of winemaking, which he believes often stifles innovation or leads to failure. Instead, he brings a pragmatic, grounded mindset to every aspect of his craft. Perhaps it's his straightforward attitude or his unassuming charm that makes him such a standout figure. And then there are his fans . At nearly every wine conference or press event I attend where he's present, it's not uncommon to overhear someone admiring his work—or commenting on his looks with quips like, "I'm not usually into redheads, but he's HOT." Andrew Latta may be redefining the winemaker profile for a new generation of drinkers, but he's clearly left an impression in more ways than one.
Andrew's foray into winemaking is anything but conventional. Originally from Kentucky, his early career path was not rooted in agriculture or viticulture but in restaurants, where he cultivated an enduring love for fine wine. His desire to deepen his knowledge eventually led him to travel halfway across the world, immersing himself in the tasting rooms and vineyards of Southeast Asia and beyond. But it was Washington's burgeoning winemaking community that ultimately captivated him and inspired him to pursue this craft full-time. Over the years, Andrew worked his way up from cellar rat to lead winemaker, gaining invaluable hands-on experience that would later define the philosophy and quality of Latta Wines.
Latta Wines, founded in 2011, is dedicated to showcasing Rhône varietals like Syrah, Grenache, and Mourvèdre, beautifully expressing the unique interplay of Washington's soils and climate with these Old-World grapes. The result is wines that are both approachable and deeply expressive, offering layered complexity while staying authentic to their origins.
In this Vine & Verse interview, we delve into Andrew's journey—from his earliest experiences with wine to the invaluable lessons he's gained throughout his career, and the philosophy that guides his craft today. By the end, I hope you'll see, as I have, that the terroir of Latta Wines reflects not just the soil from which the vines grow but Andrew's personality and character.
Andrew Latta comprehensive and no-nonsense approach to the wine is exactly what the wine industry needs. Matthew Sumi
Noel Burgess: What's the first experience with wine you can remember? Were your parents into wine?
Andrew Latta: My father had a deep love for food and beverage. He was an incredible cook and passionate about wine, though it wasn't something we had on the table every night. He instilled in me a love for food, restaurants, and the kitchen. Really, the whole culture of it. Ironically, given my career path, he stopped drinking when I was 16 to support his partner's sobriety journey. He passed away far too young, in his early sixties, never having tasted the wine that now carries his name. I'd like to believe that someday, somehow, we'll share a bottle together.
As for my first wine memory, it all goes back to The Ravioli Party . My dad and a core group of friends had an annual summer tradition that had started during their college years. It was a full-day event built around making everything from scratch—pasta, fillings, sauce, bread—all in what could best be described as a day-long, semi-controlled bacchanalia. (I can only imagine the chaos of those parties before most of them had kids!) Tables covered in flour, linguine drying on chair backs, ravioli assembly lines spread across every counter—it was a whirlwind of carbs, wine, and laughter. As the day turned to evening, echoes of a gibbon's howl from the nearby Cincinnati Zoo would sometimes punctuate the festivities.
There was something magical about it: the dedication to craft, the sense of community, and a touch of wildness. It was my favorite day of the year growing up.
When I was 13, my dad's best friend, Thomas Molinari, pulled me aside to give me what must be one of the more unusual lessons for a teenager—how to spot counterfeit Chianti Classico. He walked me through the details: the texture of the paper, the exact number of feather points on the Gallo Nero logo. For context, this was the early 1990s, just before the DOC/DOCG rules were revised in 1994, so fake bottles were a real issue at the time. While maybe not the most relevant advice for a 13-year-old, something about that conversation hooked me. It sparked a fascination and reverence for wine that has stayed with me ever since.
Burgess: Can you tell us about your childhood in Northern Kentucky and how it influenced your perspective on life and work ethic?
Latta: My parents divorced when I was six, and my brother was just three. For many years, my mom was a single parent raising both of us. (Now that I'm a parent to young kids myself, my admiration for her strength grows every day—shoutout to Mom!) She was the daughter of a plasterer, so a strong work ethic was ingrained in our upbringing. Contributing wasn't optional; it was expected.
Eventually, both of my parents remarried, and all four of them worked in social services. Values were a big part of my upbringing, and one of those values was hustle. I worked, took on work-study opportunities, and always had a side hustle. One vivid memory is of stripping and waxing office floors with my stepdad during the night when I was still in my pre-teen years. To this day, I think my aversion to using DAP (diammonium phosphate, a nitrogen additive for yeast in fermentation) stems from its strong ammonia smell—it reminds me of the floor wax strippers we used back then.
Burgess: How did growing up in a family of social service workers shape your perspective on community and collaboration?
Latta: My parents primarily worked with individuals with Intellectual Disabilities (ID). Being exposed to these individuals, their families, and the culture of support that emerges from facing such challenges was incredibly eye-opening. ID transcends class and race in a way that highlights the profound importance of genuine community. When I was younger, I often took the bus to get around, and since many people with ID don't drive, I became familiar with that community. For a time, my brother and I were almost like local celebrities within a very specific crowd every time we rode the bus in Northern Kentucky—thanks to the relationships my parents built through their work.
Burgess: How did your early restaurant jobs influence your passion for wine?
Latta: My appreciation for restaurants came from my dad. Going out to eat with him was such a rare and special experience—it always felt like a treat. I remember one moment in high school when I saw a classmate who couldn't even close his wallet because it was stuffed with small bills—tip money. I was shocked that you could earn so much just by bussing tables. All it took was a little hustle. That hustle eventually aligned with the curiosity and appreciation I already had. Learning about wine and food felt natural—it never felt like work.
Burgess: I understand you faced a cancer diagnosis at just 19. That had to be life-changing. How did that experience shape the way you approach your passions?
Latta: It completely upended my views on what we deserve, what we think we're entitled to, and how much time we really have. My perspective shifted dramatically. At the time, my aunt, who was a Type 1 Diabetic with failing kidneys, needed a donor. Many of us in the family stepped forward to be tested, myself included. I turned out to be a 3-out-of-6 marker match. Her son-in-law was also a match, but he had young kids at home, and I was in a better phase of life to take on the surgery. So, we decided to move forward, and I was proud to be helping her. It felt like the right thing to do.
But life had other plans. During one of the final tests—just a routine ultrasound to check my kidneys before surgery—a shadow appeared. A follow-up CT scan confirmed it was kidney cancer. I couldn't believe it. Here I was, trying to do something good, and instead, I got cancer. I was angry.
Fortunately, I had a successful surgery to remove the kidney, and I didn't need radiation or chemotherapy. But I still felt bitter about the whole situation. My mom, though, couldn't shake her worry. She couldn't sleep for months and kept urging my brother to get tested as well, just to rule out anything. The odds of him having an issue were astronomically low—or so we thought. Eventually, he relented, went through testing, and was diagnosed with a far more aggressive cancer, one rarely found in the kidneys. Without treatment, doctors said he would have only lived a few more years. He ended up enduring two years of chemo and radiation.
That's when my anger faded. The whole experience forced me to confront how fragile and unpredictable life really is. It became clear: the time to act is now. We push so many things into a vague, distant "someday," but we don't know how much "someday" we actually have. It might be a cliché, but it's true—stop overthinking, stop waiting, and just start.
Burgess: You began reading and tasting extensively at 22. Which wines or regions first captured your imagination during that time?
Latta: Working in fine dining gave me the opportunity to taste many iconic wines from renowned regions, but the wines I chose for personal enjoyment tell a deeper story. In the late '90s, the Rhône Valley was still relatively affordable, and I found myself drawn to its producers—a connection that continues to influence me today. Like many wine enthusiasts, I also have a deep appreciation for Riesling, particularly German Rieslings, which were even more undervalued at the time than they are now. My fascination with wine encompasses its farming, science, art, and rich history, but no wine has ever captivated me more than Tokaji Aszú. Its mythical story left an indelible mark on my mind.
Burgess: What inspired you to work abroad as a sommelier in Thailand, and how did that experience challenge or change you?
Latta: At 24, I had already traveled extensively through Central and South America and was eager to explore Asia next. Working abroad hadn't crossed my mind until I saw a job posting on the Court of Master Sommeliers website. Six weeks later, I had packed my belongings into storage and found myself in Phuket, working as a Wine Director. Immersing myself in a culture as distinct from my Midwestern upbringing as Thailand's was an invaluable experience. Navigating challenges in a setting where saving face is deeply ingrained in the culture taught me profound lessons. It required immense nuance, respect, and kindness to approach problems effectively. The experience pushed me outside my comfort zone and reshaped how I approach collaboration and communication..
Burgess: How did the aftermath of the tsunami in Phuket shape your perspective on life, work, and the path forward in winemaking?
Latta: It felt as if life was determined to remind me of its fleeting nature. The first half of my time in Phuket was an adjustment period—adapting to a new country, a different organization, and unfamiliar clientele. Everything felt strange and challenging. Then the tsunami hit, and life took on an almost surreal quality. There were moments of profound sadness, but they were interwoven with a deep sense of gratitude for the sheer luck that allowed me to survive what felt like a horrific, macabre lottery.
The resort where I worked was mostly untouched by the wave and became the Red Cross headquarters. For months, we focused on relief efforts alongside their teams, and wine took a backseat in my life. Our days were spent distributing supplies donated by resorts like ours to temporary housing set up by the Thai government—truckloads of bedding, cutlery, towels. Occasionally, we'd unwind with wine when we got tired of Tiger beer, but my time as a sommelier was largely paused.
It was a deeply reflective period, one that shifted my priorities and gave me a greater appreciation for life and the fragility of it all.
Burgess: What inspired your move from Thailand to Walla Walla, and how did the challenges of that transition influence your career path?
Latta: After the tsunami, I felt an increasing pull to return to creating, to making something tangible. My background in restaurants had always been front of house, but wine production reignited my passion for craftsmanship. I wanted to reconnect with the source of creation. I also knew I needed to be in an English-speaking region, so I explored wine areas from Australia to the Finger Lakes. Washington's wine industry stood out—it was brimming with potential yet still small and evolving, with a sense of untapped opportunity that felt like a new frontier.
That's a-Latta wine. Sorry Andrew I had to do it. Latta Wines
Burgess: Can you reflect on your nearly ten years working with Charles Smith? What were some key lessons you took away from that time?
Latta: Wow, there's so much to unpack. Let me share a few quotes that really capture his approach: 'All press is good press.'
'If you're going to drive fast, you're going to get some dings.'
'Servers always earn more than cooks, but cooks end up owning the place.'
Charles has always been a polarizing figure, leaving strong impressions on nearly everyone he meets—myself included. Those ten years working under him had a profound impact on me. Honestly, I wouldn't be where I am today without that experience. His contributions to raising the visibility of Washington wine have been truly remarkable.
Burgess: What was it like to grow the organization from producing 3,000 cases in a barn to over 900,000 cases across multiple facilities?
Latta: It was frantic, to say the least. Somehow, we always managed to make it work. I vividly remember gutting and cleaning some of those facilities just a day before the fruit arrived. It was endlessly challenging, yet equally engaging—a bit like a Montessori approach to scaling a business. I was given the tools and the freedom to figure things out as we went along. The demand for our wine was extraordinary, almost electric—especially with Kung Fu Girl Riesling. It truly felt like capturing lightning in a bottle.
Burgess: Andrew, you're a straight shooting, no BS guy. Give it to me straight. Why do people crap on Washington State Wines, in your opinion?
Latta: It comes down to outdated perceptions and limited exposure. Washington reds once had a reputation for coarse tannins and high alcohol, largely due to a handful of wines that emulated the California styles popular over twenty years ago. But even then, not all Washington wines fit that mold.
As a relatively young wine region, we've seen tremendous growth over the past decade in viticulture, winemaking techniques, and stylistic diversity. Today, Washington is an exciting place to be, with innovative winemakers bringing fresh perspectives and producing exceptional wines.
The challenge lies in overcoming the lingering misconceptions. Many people just haven't had the chance to experience the incredible quality of the wines we're producing now. Changing those outdated perceptions takes time, but the wines speak for themselves once people give them a try.
"When we take care of our people, the wine will take care of itself." - Andrew Latta Latta Wines
Burgess: When did you realize it was time to launch Latta Wines as its own venture?
Latta: I'll never forget Charles Bieler, one of the partners behind the Charles & Charles brand and the creator of several other incredible wine projects, telling me, 'You're an owner and operator at heart. You care too much not to do this for yourself.' Those words really stuck with me because they were so true. That said, I'll also never forget that he managed to snag one of my Malbec vineyard sites!
Burgess: What inspired your focus on Rhone varieties like Grenache, Malbec, and Roussanne for Latta Wines?
Latta: It all started with Grenache and Malbec about fifteen years ago. The vineyards I chose were exceptionally suited to these two grapes, so I produced 300 cases of each wine. I've been a longtime Rhone Valley enthusiast, and as I've explored and sought out the best vineyard sites across Washington, I've naturally gravitated toward Rhone varieties. To me, these grapes align beautifully with what Washington does best. While we'll always produce excellent Cabernet Sauvignon, I find the Rhone varieties to be the most captivating for my palate.
Latta Tasting room in Woodinville, WA Latta Wines
Burgess: What have been some of the biggest challenges in balancing a demanding winemaking career with being a father of two young girls?
Latta: Time. Time. Time. Winemaking, especially in harvest, is time consuming vs. the need to be with them as a dad. The grapes are ready when the grapes are ready, so harvest balance is tough. I do a lot of late-night vineyard checks while they're sleeping these days. Also, the sales side is very challenging, most consumer events are post-work and weekends when I can spend time with them. I've really pared back over the years. Again, it's mostly for me, I need to see them way more than they want dada right now, mama is tough to compete with.
Burgess: With your wife working in neuro-oncology, how does her work in cancer research shape your shared perspective on time and priorities?
Latta: My wife's work constantly reminds us of the value of time. Seeing people in similar stages of life face devastating diagnoses is especially difficult. Her research is incredibly meaningful—far more important than wine, without a doubt. If you're able, consider supporting Fred Hutch or other cancer research organizations!
Burgess: How do you maintain a healthy work-life balance in an industry that often demands relentless attention?
Latta: I've scaled back on travel and reduced my involvement in local events. Prioritizing time with my family is essential—it's the most important thing I can do. Over the years, we've expanded our team to support this shift in lifestyle while keeping the business running smoothly. It's all about finding the right balance. That said, I definitely get less sleep these days!
Burgess: You've emphasized the importance of "following through on what you set out to do." What goals are still on your bucket list?
Latta: On the winery side, I'd love to plant a vineyard again within the next five years. While I'm closely connected with our growers, I miss the hands-on process of developing a site—planting the vines and watching them grow to full fruition.
On a personal level, I'm thrilled to support my daughters as they discover their paths in life. I can't wait to see where their interests lead them..
Burgess: How has your definition of success evolved since starting Latta Wines?
Latta: In the early days, success was entirely about the wine—pouring every bit of effort into crafting the best product possible. That passion remains at the core of what we do, and our team continues to strive for excellence every single day. However, a turning point for me came a few years ago when I was able to hire my first full-time employee and offer them benefits. That moment felt transformative as a business owner. Looking ahead, my goal is to keep supporting our team and finding ways to give back. When we take care of our people, the wine will take care of itself.
Burgess: What is Woodinville Wine Country, and what makes it unique?
Latta: Woodinville is a truly distinctive destination, filled with wineries (as well as a few breweries and distilleries), yet it has no vineyards of its own. The concept behind Woodinville emerged years ago: bring the wine to the people. While Eastern Washington is home to most of the state's vineyards, Western Washington has the population. Woodinville serves as the perfect bridge, offering hundreds of wineries on the Seattle side of the mountains, conveniently close to a thriving community of wine enthusiasts eager to explore and enjoy.
Burgess: How do you see the future of winemaking in Washington state, and what role do you hope your brands will play in shaping it?
Latta: I envision Washington continuing to establish itself as a producer of exceptional, high-quality wines that offer far greater value compared to the competition. I want to see strong, distinctive points of view reflected in our wines and a relentless commitment to quality from everyone in the industry. Greater recognition for Washington as a leading wine region is something I deeply hope for.
As for our wines, every winemaker dreams of their work staying relevant over time. I feel our role is evolving—from being a young, up-and-coming winery to becoming more of a standard-bearer for the state. Entering my 21st year of winemaking, my focus remains on continually refining our existing programs while retaining a spirit of experimentation. Washington's winemaking story is still unfolding, and I hope we can continue to play a meaningful part in shaping it.
Latta Wines Latta Wines
Burgess: Any final thoughts?
Latta: As someone who grew up in Northern Kentucky and Cincinnati, I have to say—try Cincinnati chili. It's absolutely incredible, and I miss it so much. WHO DEY!! Forbes Chef Mike Lindsey Of Lillie Pearl In Richmond, VA By Noel Burgess Forbes Where To Eat, Stay And Play In Vancouver, Canada By Noel Burgess