David Bautista has worked in multiple wine regions: Napa, Bordeaux, and the Willamette Valley. 

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Tell us about your background. Where are you from, and what got you interested in wine initially?

I’m originally from the U.S., but I’ve worked in multiple winemaking regions, including Napa Valley, Oregon, and most recently Bordeaux. My interest in wine began with my love for nature and science. As I learned more about the winemaking process, I became fascinated by how you can combine both to create something so expressive and unique.

What made you decide to come work harvest in the Willamette Valley?

As an Oregonian, I’ve always felt a connection to the wines from this region, especially the Pinot Noir. After gaining experience in other wine regions, I wanted to come back home and work with the wines I love. Willamette Valley is known for its world-class cool-climate wines, and I felt it was the perfect place to continue growing as a winemaker.

How familiar were you with Willamette Valley wine before you came here? What are your initial impressions?

I knew about Willamette’s reputation for top-quality Pinot Noir and Chardonnay, but when you’re actually here, I’m impressed by how much diversity there is in the wines and profiles of each variety. The attention to detail in both the vineyard and the winery is amazing.

How is harvest going so far?

Busy, but great! That’s harvest. There’s a strong sense of teamwork, and I’ve been able to get involved and integrated with the team quickly. Every day is a new learning experience.

What has been the most unexpected aspect of the Willamette Valley for you so far?

Coming back to the Willamette Valley after working in Bordeaux, the biggest surprise has been the shift from old-world winemaking to new-world techniques. In Bordeaux, there’s such a strong focus on tradition and heritage, while in the Willamette Valley, the approach is more innovative and open to experimentation. It’s refreshing to see how winemakers here embrace new ideas while still producing high-quality wines. This contrast has given me a deeper appreciation for both styles and how each region brings something unique to the table.

What are your favorite tunes for working in the cellar? 

I usually lean toward something mellow and chill in the mornings like Sade or bossa nova. In the evenings, something more upbeat like Peso Pluma or 80s rock. It helps keep the energy high when we’re working long hours.

Tell us about a memorable bottle of wine you had recently.

A recent standout was a 2003 Château Lafite Rothschild. It was an unforgettable experience. A beautifully balanced wine with incredible complexity. The tannins were silky, and the aromas of blackcurrant, cedar, and graphite really stood out. It was a perfect example of Bordeaux elegance and structure.

Any specific plans post-harvest? 

I’m hoping to continue gaining experience, possibly in another country, to keep building on what I’ve learned so far. I’m always looking for new opportunities to grow as a winemaker.