Richard Hood’s Bio

I'm a winemaker currently living in Washington State who excels at brand building, long range planning, quality improvement, and integrative leadership. My approach is holistic, simultaneously creative and analytical, with a strong focus on active front-end management rather than mitigation. Red winemaking is a specialization of mine. My experience is diverse, ranging from small scale, high tier vineyard centric brands, through high volume value products. I'm always interested in collaborative efforts and unique projects that are conceptually innovative.

The wines I have been a part of throughout 18 vintages have drawn from grapes sourced across three states, from 33.3° to 47.5° latitude, encompassing both diverse and renown viticultural areas among California, Oregon, and Washington. Distinctive posts have benefited my adaptability, after putting in endless hours at both large and small scale operations alike. Such breadth has sharpened my palate due the exposure to different growing conditions, unique winemaking goals, and their resultant wine styles.

My introduction to something resembling legitimate wine was a Chianti early in college. Despite being a pretty standard bottle, it spoke to me as a sort of revelation. I remember being gobsmacked. Frozen dumbly, pondering what it was and what it meant. The viscerally enlivened experience just drunk, as if time relinquished, and somehow I had the good fortune of glimpsing newness of a fundamental significance. Although my sense was just that, a sense, rather than bordering on clarity. So it seems I was to wait and see what wine was to evolve into. And hope vagueness traded for resolute substance I could eventually grasp.

After successfully studying molecular biology locally in San Diego for my undergraduate degree, I was told by a friend how UC Davis had a food and wine program, and that one of us should consider enrolling. Without further thought I uttered, “I’ll do it.” In the fall of 1996, I followed through on my intention by entering the now relatively famous wine program. In 1998 I graduated with a MS in Food Science, specializing in Enology (Winemaking).

Working in Healdsburg, Sonoma County for the behemoth, Gallo, was an enlightening experience but not where I wanted to spend my career. I relocated to Washington State in 2010 for new winemaking opportunities, drawn by the high-quality wines being produced, and the relative youth of the industry. Since then I have been actively involved in Washington wine. Aside from roles in production, I created the successful annual industry event Trial Showcase in 2014 while serving on the board of the Washington Wine Technical Group. Shortly thereafter in 2015, I became the organization’s president and Summer Seminar event chair through 2017.

In 2016 I took a consulting role with Stemilt Creek Winery. Very quickly this morphed from behind the scenes, to front and center as their general manager and head winemaker. With a cellar deep in unbottled vintages and a fair amount of work required, it was an obvious choice to launch a high-tier label to highlight the standout lots. Lest they be lost amongst larger blends. And Ascent was born… These wines were met with consumer praise and critical acclaim alike. The 2015 Ascent Syrah garnering 93 points in the Wine Spectator. In fact, all Ascent wine submissions have scored 90 points or above by the Wine Spectator.

“An eye for economy is paramount. Because I am absolutely convinced it is detrimental to do an ounce more than what is necessary. Wine is best when the winemaker remains unseen, and the seamless, effortless, fluid, exalted nuances simply burst into being as if the wine had made itself.”

Over several years my winemaking niche clarified. I discovered I am most engaged when my vintage investment began with tending the vineyard and carried through to bottling. I also found myself to be a winemaker who needs to be continually challenged. Luckily I am comfortable with risk because I have belief in my ability. Finally, I am ok treading the unfamiliar, so long as the unfamiliar is appealing and has a plausible purpose.

Though I happily would make superb wine from storied grapes, I am also resigned to never again enjoy this luxury if fated. Fulfillment for me is found in adeptly employing my skill, becoming ever more attuned, and in the pleasure each wine brings to enthusiasts who appreciate their maturation.

While working with esteemed fruit, I do less. While working with challenging fruit, I do more. In each case I do the same. …Exactly what is required. An eye for economy is paramount. Because I am absolutely convinced it is detrimental to do an ounce more than what is necessary. Wine is best when the winemaker remains unseen, and the seamless, effortless, fluid, exalted nuances simply burst into being as if the wine had made itself.

Currently I am winemaker at Columbia Ridge Winery, as well as winemaker & cidermaker at Heathen Estate Winery. I reside in Vancouver, WA within the greater Portland metropolitan area, where I continue to provide comprehensive wine consulting for a select few. For geographic reasons my practice is centered on southwest Washington, the Columbia Gorge, and northwest Oregon regions.

Apart from wine, I am the exclusive US importer for HOJO Tea. Late in 2020 I founded Gargantuan TEA, LLC, retailing HOJO Tea as well as my own incomparably fine tea selections. My wife Angeline is a high school math teacher in the Portland School District. We co-founded and operate a successful tutoring business together, Eclipse Tutoring, LLC, serving Tri-Cities, Spokane, and the greater Portland metropolitan area. An endurance sport enthusiast for play, I am thrilled to take full advantage of the trails Washington offers to mountain bikers, hikers, and runners alike.