Quilceda Creek Hires Richard Schumaker as Assistant Winemaker

Paul Golitzin, president and director of winemaking for Quilceda Creek Winery, said Richard Schumaker recently joined his team as assistant winemaker.

Schumaker comes to Quilceda Creek from Santa Barbara’s Dierberg & Star Lane Vineyards and will work closely with Golitzin and Winemaker Mark Kaigas in all aspects of winemaking.

“We are excited that Richard has joined us as assistant winemaker,” says Golitzin. “As a Washington native, Richard knows the area through and through and his precision-centered mindset makes him a perfect fit for our tight-knit team.”

With a B.S. in Bioengineering from Washington State University, in 2016 Schumaker’s early career focused on technical research surrounding the peppermint genome. However, he soon realized that life in the lab wasn’t for him, and he recalled the excitement he had felt during his college bioengineering internship at Merry Cellars Winery.

This passion prompted him to trade in his desk for the cellar and his computer for the wine glass. Richard applied and was accepted to the viticulture and enology program at the University of California, Davis, where he graduated with a master’s degree in 2019. Upon finishing the acclaimed wine program, he worked a harvest at Dierberg & Star Lane Vineyards and found a mentor in Santa Barbara winemaker Tyler Thomas. Following harvest Richard spent time as a Cellar Master at Sta Rita Hills’ Alma Rosa Winery before returning to Dierberg where he quickly worked his way up from Cellar Technician to Assistant Winemaker.

“With Richard’s unique science background, success in the Santa Barabara region and commitment to quality, we know that he will bring an important perspective to our team,” says General Manager Scott Lloyd. “I have no doubt that he will thrive under Paul and Mark’s leadership.”

“I am honored to join a team that is so committed to perfection,” says Richard. “Growing up in Washington, Quilceda Creek was always on my radar as one of the top producers in the world of Cabernet Sauvignon. The ability to work with and learn under Paul and Mark, who combined have made so many 100-point wines, is very exciting.”

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