A Seattle-area native, Ross’ path to wine production began on a 1996 fly-fishing trip with Canlis Restaurant heir, Mark Canlis. It was during this afternoon on the river where Mark asked Ross if he had any interest in learning about wine from the restaurant perspective – and he jumped at the opportunity to learn from the best in the Northwest. There are few (if any) restaurants that can match the history, class, service and knowledge about fine dining and wine like the team at Canlis. So, while working under Canlis Master Sommelier Rob Bigelow, Ross soon realized that wine was going to be his life’s journey. And it was from here that he launched into traveling the globe (Australia, South America, Europe and South Africa) to learn all he could about food and wine. Upon returning home and realizing it was time to get something going, he landed a harvest job as cellar rat at Washington State icon winery DeLille Cellars which was immediately followed by a vintage at one of Australia’s leading wineries, Rosemount Estate. Returning to the US, Ross was hired at arguably one of Washington’s most highly allocated and respected producers, Betz Family Winery where he spent nearly a decade helping craft some of Washington State’s most sought after wines under Master of Wine (one of 225 on this globe we call Earth), Bob Betz.
It was under the guidance and support of Bob and Cathy Betz that Ross and his family started Ross Andrew Winery in 1999. Three barrels became fifteen, then thirty and now nearly 125 barrels of red wine rest peacefully in our cellar each vintage. Along the way the winery has developed relationships with the state’s most reputable and attentive growers from which our wines are crafted. Ross has also been hired to exact the skills he honed at Betz Family and Ross Andrew Winery as winemaker for Grand Reve/Force Majeure winery, where he’s earned scores of 97 and 98 points more than once from the wine industry’s leading periodicals. Included is a 97 point accolade from Wine Spectator, for a Red Mountain Cabernet Sauvignon, the highest rating ever given to a Washington State Cabernet Sauvignon.