In the Vineyard with Andrew Schultz

When we purchased the gorgeous Wheatfield Vines Vineyard in the Walla Walla AVA in 2020, we knew we had to find a vineyard manager who not only understood farming and the terroir, but loved the land, could see its potential, and would be an active and enthusiastic partner in our growth.

We found that person in Andrew Schultz. 

Like many in the industry, Andrew’s path to wine was circuitous. He spent a few years in art school, served five years in the military as a Radar Operations Sergeant (including 16 months in Northern Iraq) and then returned to Benton City, where he has family, and enrolled at Washington State University. Originally planning to be a brewer, he found himself out in vineyards researching viruses and realized he was in love with growing grapes.  

Andrew—pragmatic, direct, confident, and humble—is the owner of Brothers in Farms, a viticulture management business. The name is both a nod to “brothers in arms,” a term that denotes unity for those who served together in the military, and also recognizes the shared passion of those who devote their life to farming and the land. Andrew and his team manage 10-12 vineyards, meticulously monitoring the soil, water levels, and vine health. 

“I’m a farmer, but I’m a little different than a lot of guys,” said Andrew of his systematic approach to both vineyard management and running his business. “It’s the way I’m wired. I have to find the truth.”

Early in his career, Andrew worked at Elephant Mountain and Sugarloaf vineyards where he experienced not only working with exceptional terroir, but the opportunity to build strong relationships with and be mentored by Doug Fletcher and Joe Hattrup. These experiences helped cement his values of working with smart people who are conscientious and believe in collaborative environments.

Andrew and Capital Call Vintners owner Steve Bruere met when they were both working on projects in Walla Walla. When Steve asked him to manage Wheatfield Vines, Andrew agreed. The invitation met his qualifications: a high-quality project, excellent communication, and a knowledgeable team.

Wheatfield Vines Vineyard, which was planted in 2010, currently produces seven varietals: Merlot, Cabernet Sauvignon, Sangiovese, Barbera, Nebbiolo, Cabernet Franc, and Syrah.

“I’ve worked in as many regions as possible with as many varieties as possible. I’ve grown more in more places than most people,” said Andrew. “The wines are exceptionally good off of Wheatfield.”

Syrah is a varietal that shows place, and the Wheatfield Vines grapes are “absolutely rewarding.” The grape, a favorite of Steve’s, is showcased in the La Bruére Syrah.

“The first taste we got of Wheatfield [Syrah] we couldn’t put the damn thing down. It has Rocks flavors but with an enormous fruit vein running through,” said Andrew. “It excites me to see how far we can take it.”

The 2023 Syrah is showing beautifully, said Andrew, but Sangiovese was the dark horse. “I was blown away by the flavors we got in the Sangio this year. When a winemaker who makes 2,000 tons of grapes into wine per year calls you up to have a 30-minute conversation about how good this one batch of four tons of Sangio is, you know it’s gonna be good, and it was. It’ll be our best yet.”