Coug Employees Pour Love and Loyalty into Terra Blanca, One of the Northwest’s Top Destination Wineries
By Sue McMurray
Today, the estate spans 300 acres, and there another location in the historical Chronicle Building in downtown Spokane.
With the help of several WSU graduates on staff, the firm is crushing it as a one of the Pacific Northwest’s top destination wineries.
“The top skills and attributions we most consistently see in WSU graduates are communication, loyalty, professionalism, and ability to take ownership of their area of expertise,” says ReNae. “They are also capable and willing to lend a hand to others to ensure the success of the team.”
Coug employees have trended up over the last five years or so and positively impacted not only the business, but the office environment as a whole, she says.
According to ReNae, the reason why they hire so many Cougs boils down this: “Cougs are the product of a unique and passionate community where pride, loyalty, and dedication are at the forefront. Cougs tend to be Cougs for life, and that mentality and camaraderie really transfer well into the professional environment.”
Six Cougs on staff at Red Mountain share their insights on their industry experience and the rewards of working at Terra Blanca:
Kari England
’13 Hospitality Business Management
Food and Beverage Director
Number of Years at Terra Blanca: 6
What do you like most about working there?
What I love most is the family-owned-and-operated concept and being trusted by Keith and ReNae to transform my departments and my position into what I have wanted them to be.
What has been your most rewarding experience working in the wine and beverage business management industry?
Being given the opportunity by Terra Blanca has been such a blessing and has opened up a whole new world of connections and chances to meet new people!
What skills or opportunities gained through your WSU program add the most value to your career?
One of the main benefits I gained through the WSU hospitality program was the requirement of 1,000 paid internship hours in order to graduate. The real-world career experience I gained through two summer internships put me leaps and bounds above other young professionals entering the workforce. I was also very involved in the Hospitality Catering program, the Atrium Café, and the School of Hospitality Business Management ambassadors. Through of those extracurricular opportunities, I maximized my networking skills as well as learned which aspects of the hospitality business were right for me.
DARYL BAKER
’01 Hospitality Business Management
Tasting Room Manager
Number of Years at Terra Blanca: 8
What do you like most about working there?
I had only a basic knowledge of wine when I started, and Keith and ReNae were gracious enough to give me a shot running their tasting room. I have had an amazing opportunity to learn and grow my knowledge.
What skills or opportunities gained through your WSU program add the most value to your career?
I think about Dr. Bill Maynard’s class on interpersonal relationships and the things I learned in it on a regular basis. Learning how to relate to and communicate with different people has been perhaps the most valuable resource along my career path.
What has been your most rewarding experience working in the wine and beverage business management industry?
The people I have met and looking back to see where I have come since graduation are the most rewarding things about my career. School can give you some basic tools, but it cannot teach you everything. It’s how you present yourself in both success and failure that molds you into the person and manager you are.
Nate Mitchell
’18 Wine and Beverage Business Management
Compliance and Guest Relations Manager
Number of Years at Terra Blanca: 1.5
What do you like most about working there?
My job has two parts: securing and maintaining direct shipping licenses to all of the states we ship to, including filing tax reports for those states on a monthly basis, and leading wine education events and tastings for our Red Mountain and Spokane. Entertaining and educating people about great wine, the thing I am so very passionate about, is my favorite part of the job!
What has been your most rewarding experience working in the wine and beverage business management industry?
Hearing people say, “This is my first wine tasting” and being able to give them a good experience and see the spark of interest in something they have never tried before!
What skills or opportunities gained through your WSU program add the most value to your career?
I traveled abroad studying food and wine pairing throughout Italy and France in the summer of 2017. The hospitality experience I gained on that trip is unmatched by anything I have ever experienced, and the professors who accompanied me were spectacular in helping us integrate into the culture of other countries.
Molly Hall
’17 Strategic Communication
Events Coordinator
Number of years at Terra Blanca: 6 months
What do you like most about working there?
I love working with clients and building relationships with them. Executing an event and then receiving positive feedback from the client is the best feeling.
What has been your most rewarding experience working in the wine and beverage business management industry?
My past wine career and working directly with the Hilinski Hope Winemaker Dinner in 2018 have been my most rewarding experiences. Speaking at the dinner and meeting a variety of supportive Cougs, as well as some amazing people in the wine world, were a highlight. There are a lot of people donating wine, time, and experiences to help raise money for a great cause like the Hilinski Hope Foundation. Here at Terra Blanca, owners Keith and ReNae are very involved in fundraising and helping the Children’s Developmental Center. I look forward to more opportunities to be involved with some great organizations and fundraising events.
What skills or opportunities gained through your WSU program add the most value to your career?
Time management, networking, and efficiency were key skills. I learned also how to be more efficient in school by using my resources, labs, and other places on campus that had data or information that would help with projects. I religiously used a planner and made daily to-do lists. Making sure client contracts, banquet event orders, and other paperwork are done on time, as well as time management and efficiency on the actual day of the event, are extremely important in my career now. Networking is a great way to meet people who can help you find a job, be a reference, or just give you real-world advice. I always look at the connections I make as opportunities to possibly attract new clients for the winery.
Jordan Neuhaus
’12 Digital Technology and Culture
Marketing Coordinator
Number of years at Terra Blanca: 6
What do you like most about working there?
My favorite part of working here is being in an industry that brings joy to the public. People who visit the winery are out to have a good time; it’s always positive. Additionally, I enjoy the variety of day-to-day tasks, from working trade tastings, conducting live interviews, interacting with customers on the tasting room bar, and more.
What skills or opportunities gained through your WSU program add the most value to your career?
As a DTC major with minors in business administration and communication, I gained valued experience in every facet of my current career, both in and out of the classroom. DTC gave me the creative foundation to effectively communicate through a variety of media. Communication studies enhanced those skills through refining the rhetoric used, as well as improving interpersonal skills such as public speaking, customer service, and working in a team setting.
What has been your most rewarding experience working in the wine and beverage business management industry?
I never envisioned working in the wine industry, helping select blends, being a part of wine production, sampling grapes right from the vines, but in doing so, I have met great people, enjoyed wonderful wine and food, and learned so much throughout the process. I have enjoyed shared experiences and had wonderful conversations with people all over the world through winery visits and trade tastings. I have talked wine with people from China, beer with people from Germany, and football with visitors from England. It’s been very fun to see how something as simple as wine can bring so many people together.
Maricela Olivares
’19 Wine and Beverage Business Management
Tasting Room Wine Educator
Number of years at Terra Blanca: 1 ½
What do you like most about working there?
The most exciting part is meeting guests for the first time, from all over the world, who are eager to learn about Terra Blanca.
What skills or opportunities gained through your WSU program add the most value to your career?
WSU gave me the opportunity to do an internship in the winery community. At the same time, the courses taken were practical and applicable to work life. For example, one of my marketing courses emphasized different ways we can listen to the customers. I have applied such concepts and gained high wine club sales.
What has been your most rewarding experience working in the wine and beverage business management industry?
The most rewarding experience is getting to know people and teaching them about wines. Another rewarding experience is traveling to different conventions while tasting and learning about wines from all over the world. Also, when interacting with others who work in the wine industry, we get to hear their stories and how they overcame challenges in their field.