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The Matthews Winery was one of the early pioneers of Washington State. The winery is a leader in blending tradition and innovation to create wines that are both delicious and sustainable. With a focus on terroir, resources, and technology, it’s a story of innovation and environmental stewardship, proving that quality and conscience can coexist.
I had a chance to talk to Alex Stewart, head winemaker, and Hal Iverson, winemaker, about the impact that they have made in the recent years since they’ve been in their roles.
Hal and Alex, Photo Courtesy of Matthews Winery
About the Winemakers
Alex is a winemaker who came to Matthews Winery after a distinguished career at Quilceda Creek. A native of Snohomish, Washington, he once thought he’d pursue a medical degree, but developed a passion for winemaking after working on Quilceda Creek’s bottling wine. He changed course and pursued a degree in enology from California State University, Fresno. He studied in Burgundy, Tuscany and Switzerland. He joined Matthews as lead winemaker in 2021. Alex talked about how the Matthews opportunity gave him the ability for artistic exploration with different AVAs and varietals vs. a more traditional, historic brand with a set profile.
Hal received his degree in sustainable agriculture and talked about how he was trying to avoid making life decisions and got into winemaking. In the beginning, he was teaching classes in Taiwan. When he returned to the States, he worked a harvest
This Article was originally published on Dallas Wine Chick
