About David Lake,
Information courtesy Columbia Winery
Commencing in 1967 with a traditional apprenticeship
in all aspects of the wine trade, David Lake worked ten years with the
celebrated British wine-shipper, Saccone and Speed.
In 1975 David became
a Master of Wine, passing the combination of tastings and written papers
that is widely recognized as the world's most rigorous professional examination
in the art and science of wine. He is the only winemaker in the United
States who had earned the Master of Wine distinction.
David came to California
in 1977 to further his knowledge of Viticulture and Enology with a year
of study at the University of California, Davis. In 1978, he moved to
Oregon to work with David Lett at the Eyrie Vineyards and later at Amity
and Bethel Heights Vineyards, acquiring invaluable practical experience.
He joined Columbia Winery
in 1979 and took over the winemaking duties from Dr. Lloyd Woodburne.
In his own words, "I came to Washington to explore the distinctive fruit-qualities
and remarkable natural balance I had noted in wines from this state."
He became Vice President
of Columbia in 1984 and is a former Director of the Washington Wine Institute.
The Wine Spectator has
described him as the "Dean of Washington Winemakers." An experienced judge
of wine, he is Chief Judge of the San Diego National Wine Judging and
he has served as a judging-panel Chairman at California's premier wine
judging, the Los Angeles County Fair since 1978.
Although he was born
and raised in England, David is a fourth generation Canadian and received
his bachelor's degree from McGill University in Montreal.
Columbia's aim is to
make distinctive Washington wines, not copies of wines from other wine
regions. We use only European vinifera grapes from areas of Washington
State best suited to each varietal and supervise all aspects of growing
the grapes, and harvest them when their balance of sugar, acid and varietal
character is at its peak
Merlot was recently described by Frank Prial, of The New York Times as
"Washington's best merlot." In addition, the winery also produces a Pinot
Noir that received a platinum medal at the American Wine Competition sponsored
by Wine & Spirits Magazine, the first Washington Pinot Noir to ever achieve
this level of recognition. Also, according to Stephen Tanzer of Food &
Wine Magazine, it's Woodburne Cuvee Chardonnay "could easily be mistaken
for a top-notch $30 white Burgundy."