WWI News

King County in Phase 1.5: As of  June 5, King County moved into “Phase 1.5,” which allows some Phase 2 activities to begin. For wineries, means: indoor seating and service is permitted at 25% of capacity, and outdoor seating and service is permitted at 50% of existing outdoor capacity. All other restrictions would remain in place. If you would like to add or extend outdoor service, see this notice from the WSLCB with full details.

14 Counties Change to a New Phase: Several counties moved into Phase 2.  If your winery is located in a county that has recently entered Phase 2, see below for information regarding specific requirements and guidelines.  

Face Coverings: A new requirement was announced that starting June 8, all employers in Washington must post signage at their place of business strongly encouraging customers to wear cloth facial coverings. There is no directive on exactly what sign needs to be used, but you can find good options here, here and here.

Phase 2 Requirements & Guidelines

Governor’s Phase 2 Reopening COVID-19 Requirements
The Governor’s office is asking every business to adopt a written procedure for dine-in service that is at least as strict as the Phase 2 requirements, as linked above. The businesses must ensure strict adherence to all measures established by the State of Washington, DOH, DOL & L&I.

Phase 2 Reopening Guidelines, Best Practices, and Checklist
State leaders worked with Byron Marlowe, Professor of Hospitality Management at WSU, to put together a comprehensive list of guidelines and suggested best practices for wineries. 

1. Washington Winery COVID 19 Reopening Requirements Guidelines and Best Practices.
2. Washington Winery COVID 19 Supplement Response Operations Checklist.
3. Washington Winery COVID 19 Supplement Response Posters.
4. Voluntary Customer Log Template.

FAQ
We worked with our industry partners to put together a FAQ with answers informed by state government officials. This will be updated regularly.

Phase 3: More to Come

Several counties moved into Phase 3 today. During this phase, on-premise activities may resume at 75% capacity and bar areas may open at 25% capacity.

We are working to provide additional context regarding Phase 3 and what it means for wineries, but in the meantime, Gov. Inslee released a template for business in Phase 3. Each business operating in Phase 3 must develop a written safety plan outlining how its workplace will prevent the spread of COVID-19. A business may fill out the template to fulfill the requirement or may develop its own safety plan. 

Questions?

This is an unprecedented time and we understand there are a lot of questions. Our goal is to streamline the collection of questions and capture them all in one place so that we can share your questions with the appropriate authorities and create a helpful FAQ for all wineries to utilize. We have created this simple form for you to submit your questions through, but always feel free to email us directly as well.

We will continue to work with our industry partners to provide updates and information to best support you as you reopen your tasting rooms. We look forward to raising a glass in-person soon, but know that we are here for you virtually in the meantime.

To our current Washington Wine Institute members, thank you for your investment in our work with your dues renewals. WWI can only exist and do all we can in these challenging times for our WA wineries through your membership dollars and active engagement in our political and regulatory work for the industry. If you are not yet a WA Wine Institute member, please consider joining and being a part of your statewide trade association for Washington wineries. Learn more about WWI, membership benefits, and more by clicking here! 

Over 300 Washington winery and brewery owners and tasting room managers joined us Tuesday May 26th to learn from the Washington State Department of Health and Labor and Industries how to better understand the COVID-19 Phase 2 reopening state requirements  as well as learn from Dr. Byron Marlowe of Washington State University recommended best practices for breweries and wineries as we all work on how to successfully reopen our establishments in Phase 2.

We want to extend a huge “THANK YOU” to our webinar speakers including:

1. Susan Shelton, Washington State Department of Health
2. Pamela Cant, Washington State Labor and Industries
3. Dr Byron Marlowe, Ph.D and MBA, The School of Hospitality Management, Washington State University

We’ve put together a recording of the webinar as well as the resources and other documents used or referenced during the webinar. We are sharing them industry-wide in hope that these resources are helpful for wineries and breweries. Please see below!

Winery and Brewery Phase 2 Reopening Requirements and Best Practices: Q&A with DOH and L&I Webinar Recording

Phase 2 Requirements and Guidelines Resources

Experience Design Guide- Hospitality beverage experience development for reopening

WBG WWI Winegrowers COVID-19 Phase 2 Reopening Q-A 2020.06.04 FINAL

As Washington counties slowly move into Phase 2 of Governor Inslee’s Safe Start plan, we want to provide you with the resources to reopen your tasting rooms in a quick, yet safe and responsible manner.

As a reminder, wineries that are able to adhere to social distancing requirements will be allowed to reopen during Phase 2. Several counties have already moved into Phase 2, and several more are under petition.

State leaders and health experts will be closely monitoring specific data and metrics to determine when we can safely move from Phase 1 to Phase 2 and so on. Please note that until your county moves into Phase 2, the state requires that you still adhere to current restrictions.

Phase 2 Requirements & Guidelines

Governor’s Phase 2 Reopening COVID-19 Requirements
The Governor’s office is asking every business to adopt a written procedure for dine-in service that is at least as strict as the Phase 2 requirements, as linked above. The businesses must ensure strict adherence to all measures established by the State of Washington, DOH, DOL & L&I.

Phase 2 Reopening Guidelines, Best Practices, and Checklist
State leaders worked with Byron Marlow, Professor of Hospitality Management at WSU, to put together a comprehensive list of guidelines and suggested best practices for wineries.

1. Washington Winery COVID 19 Reopening Requirements Guidelines and Best Practices.
2. Washington Winery COVID 19 Supplement Response Operations Checklist.
3. Washington Winery COVID 19 Supplement Response Posters.
4. Voluntary Customer Log Template.

FAQ
We worked with our industry partners to put together a FAQ with answers informed by state government officials. This will be updated regularly.

Governor Inslee has released the final Phase 2 social distancing requirements for restaurants, taverns, wineries, breweries, and other food/beverage industries. You can view the guidelines here, or we have listed them below.

These guidelines are part of the Governor’s Safe Start plan, which is a phased in approach to reopening Washington’s economy. While the Stay at Home order has been extended through the end of May, Safe Start outlines a plan for reopening in four phases. Phase 1 began last week, and wineries that are able to adhere to social distancing requirements will be included in Phase 2.

State leaders and health experts will be closely monitoring specific data and metrics to determine when we can safely move from Phase 1 to Phase 2 and so on. Please note that until your county moves into Phase 2, you must still adhere to the current restrictions. Several counties have moved into Phase 2 already, including Ferry, Stevens, Pond Oreille, Lincoln, Garfield, Columbia, Skamania, and Wahkiakum.

Once your county moves into Phase 2, here are the restrictions that wineries must follow:

Phase 2 Reopening COVID-19 Requirements
Every business must adopt a written procedure for dine-in service that is at least as strict as the Phase 2 procedure below.  The businesses must ensure strict adherence to all measures established by the State of Washington, L&I, DOL and the DOH. 

Dine-In Service, applies to Tasting Rooms: 

1. Hand sanitizer should be available at entry for all staff and patrons (assuming supply availability).
2. No bar seating is permitted during Phase 2. If an establishment has bar seating it must be closed off to prohibit use.
3. If the establishment does not offer table service, they must have protocols in place to ensure adequate social distancing at food and drink pick-up stations, and seating within their dining area.
4. All parties and tables must be 5 guests or less.
5. Guest occupancy must be 50% of maximum building occupancy or lower as determined by the fire code.
6. Outdoor seating is permitted but must also be at 50% capacity. Outdoor seating does not count toward the building occupancy limit, but it must follow all other reopening requirements.
7. Tables must be placed far enough apart when measured from occupied chair to occupied chair, to ensure dine-in guests seated at a table are a minimum of 6 feet away from guests at  adjacent table, or there must be a physical barrier or wall separating booths or tables.
8. It is strongly suggested customers wear a cloth face covering anytime they are not seated at the table (while being seated or leaving, or while going to the restroom). Please note that King County has issued a directive for citizens to wear face masks in public.
9. Buffets and salad bars are not permitted at this time but may be addressed through subsequent interpretive guidance.
10. If the establishment offers table service, create a daily log of all customers and maintain that daily log for 30 days, including telephone/email contact information, and time in. This will facilitate any contact tracing that might need to occur.
11. All menus must be single-use.
12. Any condiments typically left on the table must be single-use or sanitized after each use.
13. Businesses must have implemented a plan to ensure proper physical distancing in lobby/waiting areas/payment counters.
14. Minimize the number of staff serving any given table. It is strongly recommended that one staff person take a table’s order, bring all of their beverages/food/utensils, take their payment, etc.

Employee Safety and Health:

1. Educate workers in the language they understand best about coronavirus and how to prevent transmission and the employer’s COVID-19 policies.
2. Maintain minimum six-foot separation between all employees (and customers) in all interactions at all times. When strict physical distancing is not feasible for a specific task, other prevention measures are required, such as use of barriers, minimize staff or customers in narrow or enclosed areas, stagger breaks, and work shift starts.
3. Provide personal protective equipment (PPE) such as gloves, goggles, face shields and face masks as appropriate or required to employees for the activity being performed. Cloth facial coverings must be worn by every employee not working alone on the job site unless their exposure dictates a higher level of protection under Department of Labor & Industries safety and health rules and guidance. Refer to Coronavirus Facial Covering and Mask Requirements for additional details. A cloth facial covering is described in the Department of Health guidance.
4. Ensure frequent and adequate hand washing with adequate maintenance of supplies. Use disposable gloves where safe and applicable to prevent transmission on tools or other items that are shared.
5. Establish a housekeeping schedule that includes frequent cleaning and sanitizing with a particular emphasis on commonly touched surfaces.
6. Screen employees for signs/symptoms of COVID-19 at start of shift. Make sure sick employees stay home or immediately go home if they feel or appear sick. Cordon off any areas where an employee with probable or confirmed COVID-19 illness worked, touched surfaces, etc. until the area and equipment is cleaned and sanitized. Follow the cleaning guidelines set by the CDC to deep clean and sanitize.

We want to emphasize that no winery or other listed industry partially opening in Phase 2 may do so if they cannot adhere to the above requirements. The Governor’s office also states that no reopening inspections are required prior to a winery reopening provided they meet and maintain all requirements.

We are working with our partners and the WSU Department of Hospitality to put together a list of best practices for reopening tasting rooms. In the meantime, please refer to the “Tasting Rooms Should” portion of the California Wine Institute’s Tasting Room Reopening Protocols. This had been thoroughly vetted and will help to inform the protocols in Washington.

In Phase 3, on-premise activities may resume at 75% capacity and bar areas may open at 25% capacity. We will be working to provide additional context for these capacity limitations and what that will look like for wineries.

Curbside & Delivery Rules:
We understand that many consumers will want to continue to limit contact for some time and these services will be an important part of your operations, even as on-premise activities start to resume. We are working with the LCB in efforts to extend all temporary curbside and delivery allowances currently available to liquor licensees. We anticipate these sales allowances will continue to be allowed and be an important part of a winery’s overall business model as our state slowly transitions through our phased reopening.

This is an unprecedented time and we understand there are a lot of questions. Our goal is to streamline the collection of questions and capture them all in one place so that we can share your questions with the appropriate authorities and create a helpful FAQ for all wineries to utilize. We have created this simple form for you to submit your questions through, but always feel free to email us directly as well.
There are many pieces to come together in the coming weeks. We are here for you. Know that we are advocating for your winery and will continue to provide updates and information to support you as you prepare for reopening of on-premise activities.

Stay Safe

On Thursday May 7th WWI partnered with WineDirect to delivery a webinar on how to drive online sales during Covid-19 and beyond. If you weren’t able to tune in live, you’re in luck! You can now watch a recording of the webinar online.

In the webinar, WineDirect discussed best practices and tips to help you effectively engage with your customers and reach new ones digitally including:

1. Why segmentation is critical
2. Real life examples from wineries who are succeeding with online sales
3. Email and social media tips
4. How to make virtual tastings work for you
5. Keeping online sales flowing as states reopen

Looking for more resources? Here are a few you may find useful:

1. Free marketing calendar template
2. Planning a Virtual Webinar? Read This First.
3. How Kramer Vineyards is Driving Record Ecommerce Sales

This week, Governor Inslee announced more details about the State’s Safe Start plan, which is a phased in approach to reopening Washington’s economy. While the Stay at Home order has been extended through the end of May, Safe Start outlines a plan for reopening in four phases. Phase 1 begins this week.

We have been working with the Governor’s office through all available and appropriate channels, including industry partners and the Liquor & Cannabis Board, to determine what phase wineries will be included in. While we continue to work diligently to provide you with more clarity and confirmation, right now, it appears that wineries that are able to adhere to social distancing requirements will be included in Phase 2.

There will be at least three weeks between each phase. State leaders and health experts will be closely monitoring specific data and metrics to determine when we can safely move from one phase to the next.

Under Phase 2, food and beverage establishments will be required to adhere to these basic requirements:

1. Provide some form of table seating
2. Not allow people to sit at the bar or congregate in the bar area
3. Comply with social distancing and health requirements of Phase 2 restaurants and taverns

Phase 2 social distancing and health requirements for restaurants and taverns will include:

1. 50% capacity limit
2. 6-foot distancing of patrons and employees
3. Parties no larger than 5

In Phase 3, on-premise activities may resume at 75% capacity and bar areas may open at 25% capacity. We will be working to provide additional context for these capacity limitations and what that will look like for your wineries.

Please note that until Phase 2 is announced, wineries must adhere to the same restrictions that we have been under since the Stay Home order was enacted.

Curbside & Delivery Rules:
We understand that many consumers will want to continue to limit contact for some time and these services will be an important part of your operations, even as on-premise activities start to resume. We are working with the LCB in efforts to extend all temporary curbside and delivery allowances currently available to liquor licensees. More info to come.

What You Can Do Now to Prepare:
The phases call for adequate social distancing measures and health standards. The Governor will soon announce additional guidelines issued for compliance for reopenings. The Washington Wine industry will be actively working with the Governor’s office, state agencies, and other hospitality field stakeholders to finesse initial outlined requirements and develop any additional criteria required for reopenings. We are also working in coordination with California, Oregon, and Colorado on winery-specific guidelines to be as consistent and helpful as we can. Stay tuned for more information as this work progresses.

The Safe Start policy plan can be found here. We encourage you to read the entirety of this plan, but specifically see page 4 for employee requirements. These requirements will apply to all businesses that reopen.

We encourage you to take this time to prepare for the day we get the green light for Phase 2. Please know that these are merely suggestions to get you started and subject to change as we fill in the details and fine tune requirements. You may want to start taking these steps:

1. Consider if starting your tasting room opening by appointment only is the best way to control customer safety, traffic flow, and get started again.
2. Consider providing pre-filled samples to minimize customers returning to the bar area or staying longer at the tasting room then needed.
3. Space tables 6 feet apart.
4. If you have large, communal tables, begin blocking off 6-foot sections between parties.
5. Remove bar stools from bar area and take steps to properly socially distance in front of the bar to discourage customers from congregating in the bar area.
6. Evaluate staffing levels to accommodate table service until bar area operations can resume.
7. Consider how to manage high traffic areas, such as entries/waiting areas for seating and bathrooms.
8. Source masks and gloves for employees.
9. Develop a system for reservations and encourage customers to make reservations in advance of visits.
10. Develop policies for screening employees for COVID-19 symptoms.
11. Identify areas where you might be able to expand your premise to accommodate social distancing (i.e. additional outdoor seating areas) and begin working with LCB licensing to approve those changes.

There are many pieces to come together in the coming weeks. We are here for you. Know that we are advocating for your winery and will continue to provide updates and information to support you as you prepare for reopening of on-premise activities.

This is an unprecedented time and we understand there are a lot of questions. Our goal is to streamline the collection of questions and capture them all in one place so that we can share your questions with the appropriate authorities and create a helpful FAQ for all wineries to utilize. We have created this simple form for you to submit your questions through, but always feel free to email us directly as well.
Stay Safe

Governor Inslee announced this afternoon that his Stay Home, Stay Healthy order has been extended until May 31.

He announced a plan to reopen the state in four phases. We are working with the Governor’s office to confirm which phase tasting rooms are included in, and will communicate that as soon as possible.

Per today’s press conference, the Governor stated it will be at least three weeks until we enter each new phase. Next week we will enter phase one, during which wineries must still adhere to the following guidelines:

RESTRICTIONS
All wineries and tasting rooms must be closed for in-person tastings and events.

ALLOWANCES
The following is permitted:

1. NEW: Samples for virtual tastings. See these guidelines from California, which the WSLCB has also agreed to.
2. Wine bottle/case sales to-go.
3. Curbside pick-ups.
4. Curbside sales.
5. All deliveries, including direct from winery to customer.
6. Winery production activities.
7. Vineyard activities.
8. Wholesale activities.
9. Returns of alcohol from a business to a distributor.

See the COVID 19 resource page on the Washington Wine Institute’s website, as well as resources from our colleageus at the Washington State Wine Commission and the Washington Winegrowers for current restrictions and allowances for wineries, along with links to federal and state government support. In partnership with state government, tourism and hospitality stakeholders, we are proactively developing a re-opening plan that includes wineries and tasting rooms.

As a reminder, for tonight we’re focused on rallying around #WAwine to help you continue to do business. Keep an eye on your email for new initiatives through the #SipGlocal movement, like today’s State Night in support of our local restaurants.

Above all else, please do everything you can to stay healthy. We’re in this together.
Stay Safe

If, like us, you’ve been flooded with emails in the past few weeks providing links and resources to state and federal loans, grants, and related programs for employers and employees, we are sure you can appreciate how overwhelming all the information can be. To try our best to help here, we’ve been busy distilling down all that information and working on pulling together as many useful resources and links.

Some of our state and federal resources are updated regularly so please check them every few days as well as look for more emails from us containing meaningful updates to our situation.

COVID- 19 Webinar presented by the Washington Wine Institute and Washington Wine Growers

The Washington Wine institute and the Washington Wine Growers presented a webinar on Friday April 10th.  We would like to thank those businesses that were able to attend.  The webinar was limited to the first 2oo participants to register, so we wanted to make sure those wineries and growers unable to attend could still review the content covered.  Links to the webinar and the presentations are below.  

Webinar recording can be found here                            COVID-19 Webinar Q&As

Moss Adams Presentation Slides                                   Moss Adams COVID-19 Resources

Foster Garvey Presentation Slides                                  Foster Garvey COVID-19 Resources

Have another question? Send it our way to either josh@wwi.wine or sara@wawinegrowers.org.

Federal Links 

CARES Act: Covid-19 Stimulus Summary

On March 27th, the President signed into law the “Coronavirus Aid, Relief, and Economic Security Act” (the CARES Act), the largest economic relief act in our country’s history.

WineAmerica has provided a basic summary of the CARES Act and benefits for the wine industry here. 

The US Travel Association has provided a list of relief resources through new or existing federal programs as a result of this legislation. You can find those specific programs here 

Paycheck Protection Program (PPP)

An SBA Loan that helps businesses keep their workforce employed during the Coronavirus (COVID-10) crisis. Information on the program as well as how to apply can be found here

The US treasury also has published information on assistance for small businesses thru the paycheck protection program, you can access that information here

TTB Updates and Guidance on COVID-19

The Alcohol and Tobacco Tax and Trade Bureau (TTB) recognizes that businesses that they regulate are being severely impacted by COVID-19. To assist these businesses during this period, they are postponing several filing and payment due dates for 90 days where the original due date falls on or after March 1, 2020, through July 1, 2020.

To view the latest updates and guidance to help you and your business respond to the COVID-19 national emergency – Click here

US Department of Labor

The US Department of Labor announced new action regarding how American workers and employers will benefit from the protections and relief offered by the Emergency Paid Sick Leave Act and Emergency Family and Medical Leave Expansion Act, both part of the Families First Coronavirus Response Act (FFCRA). Wage and Hour posted a temporary rule issuing regulations pursuant to this new law, effective today, April 1, 2020. 

The US DOL will post a recorded webinar on Friday, April 3, 2020 to provide interested parties a more in-depth description and help you learn more about the FFCRA.

Wage and Hour Division (WHD) invites webinar viewers to call the agency’s toll-free help line at 866-4US-WAGE to speak with trained WHD professional about any questions you may have. Please also check our COVID-19 response website often, as we continue to update the compliance assistance information available there. Similarly, signing up for the USDOL Key News Alerts  will ensure that you remain current with all notice requirements.

The Seattle District Office is also here locally to offer assistance to our stakeholders in the business, government and worker communities in Alaska, Washington and Northern Idaho at  206-398-8039.

Centers for Disease Control

Washington State Links

Washington State Coronavirus (COVID-19) Response 

Latest news and what you need to know about the coronovirus in Washington State.  Includes statistics, what to do if you are ill, state closures, essential businesses, etc.  That information can be located here 

Department of Revenue WA State 

The Dept of Revenue is taking several actions to provide relief to COVID-19 impacted businesses during the state of emergency . These actions address a broad range of taxes and programs: business and occupation tax, real estate excise tax assessments, leasehold excise tax, forest tax, and tax deferrals for biotechnology and medical device manufacturing. Find additional information on the actions taken by the Dept of Revenue here. 

Washington State Liquor and Cannabis Board 

The LCB has provided resources and information for licensees and the public during the COVID-19 state restrictions period.  The LCB has made temporary modifications to ensure safe customer engagement for your business. Unless otherwise mentioned, these temporary modifications are effective until determined differently. You can find a list of the temporary allowances that include excise tax payment penalties waived details, alcohol sale allowances, return of alcohol, curbside delivery, and license renewal payment details, as well as FAQ here

Department of Labor and Industries

The Department of Labor and Industries has published a Paid Sick Leave FAQ.  L&I and ESD have worked together to establish a Paid Family and Medical Leave FAQ. Combined, these FAQ address a range of possible scenarios that may unfold as workplaces resume operations.

Employment Security Department of WA State (ESD)

The ESD has provided information including answers to FAQs on their website  for employers and  workers.

If you do not find the answer to your question on the ESD website, please send your question directly regarding any UI or related items to Josh McDoanld at WWI – Josh@wwi.wine. We have secured a direct contact with ESD to get answers for all Washington wine industry questions. ESD has requested our members use a point person with their association to try and help with the overwhelming amount of questions and requests they are getting right now. This approach will likely get your question(s) answered much faster!

Stay Safe

Open Positions on the Washington State Wine Commission – Letters of Interest Due April 24

Attention:  Washington State Wine Industry

The Washington State Wine Commission was created by the Washington State Legislature in 1987 to promote the growth of the wine industry. Its mission is to raise awareness and demand for Washington State wine through marketing and education, while supporting viticulture and enology research to drive industry growth.

The Commission was constituted under the Washington State Department of Agriculture and is governed by an appointed board of commissioners.

The Commission has 12 voting members and one non-voting member; five are growers, five are wine producers, and one the Director of the Washington State Department of Agriculture (or a representative) and one is a wine distributor. The non-voting member is a producer of non-vinifera fruit wine.

On June 30, 2020 the terms of 4 board members will expire:

1. Position #1 – Producer— Kari Leitch: Kari will not seek another term.
2. Position #6 – Grower—Larry Pearson: Larry will not seek another term.
3. Position #11 – Distributor—Ryan Lumaco: Ryan will seek another term.
4. Position #12 – Producer—Brooke Huffman: Brooke will not seek another term.

Additional criteria by position:

1. Position #1: Wine producer – produces more then 1 million gallons annually and produces wine of their own grapes
2. Position #6: Grower – less then 50 acres of vinifera grapes and may produce their own wine
3. Position #11: Distributor
4. Position #12: Non Vinifera producer – principle wine or wines are produced from fruit other then vinifera grapes

Persuant to RCW 15.88.050, the Washington Winegrowers Association sends grower recommendations and the Washington Wine Institute sends wine producer and distributor recommendations to the Director of the Washington State Department of Agriculture for appointment consideration. The Director usually communicates appointments in May for a July 1, 2020 start to the 3-year term.

If you are an interested, qualifying wine producer or distributor, please submit your letter of interest and biographical information to WWI’s Executive Director, Josh McDonald, at josh@wwi.wine.

If you are an interested, qualifying grower, please submit yoru letter of interest and biographical information to the Washington Winegrowers Association Executive Director, Vicky Scharlau, at vicky@wawinegrowers.org

Candidates will be interviewed and recommendations made to the Director of Agriculture.

The ideal candidate profile:

1. Candidates must meet the requirements as presented in RCW 15.88.030(4).
2. Candidates should be supportive of the Mission of the WSWC.
3. Candidates should be willing and eager to fulfill the duties and responsibilities of a Commissioner as outlined below.
4. Candidates should meet, or exceed, key qualifications as outlined below

Qualifications:

Each voting member must be a resident of Washington and over 21. Each voting member is to also be currently, or have been involved in, the phase of the industry for which they represent, i.e. grower, producer, or distributor. Members serve three-year terms.

Commissioner Duties & Responsibilities and Key Qualifications:

Commissioner Duties and Responsibilities:

1. In-depth knowledge of Viticulture and/or Enology
2. Active involvement in commissioner board meetings through regular attendance and engagement in discussions with meetings
3. Represent and speak for the broader interest of the industry, not that of one’s own business nor that of any particular subset of the industry
4. Have a clear understanding of the mission and be able to articulate its purpose and structure to the industry and general public
5. Serve as an Ambassador for the Commission, educating the broader constituency about the Commission’s strategic direction and programming
6. Be knowledgeable about industry trends
7. Be available to serve on committees and attend Commission-sponsored event
8. Be knowledgeable about state agency governance rules and regulations, i.e. Open Public Meetings Act, State Ethics laws, wine and grape assessment process, etc.

Desired qualifications:

1. Strong grasp of marketing principles and tactics
2. Strong understanding of the various wine marketing channels, including trade, media, distribution, and the consumer
3. Collegial and collaborative approach to decision making and problem solving
4. Strong leadership and management skills
5. Strong communication skills
6. Solid understanding of, a strong belief in the importance of, V&E research
7. Global perspective of the wine business
8. Extensive contacts and relationships throughout the industry and in the broader community (both within Washington and beyond)
9. Strong record of participation or involvement in industry activities
10. High level of integrity

Current Board of Commissioners includes:

1. Brenton Roy, Oasis Farms (grower)
2. Keri Leitch, Ste. Michelle Wine Estates (winery)
3. Sadie Drury, North Slope Management (grower)
4. Dick Boushey, Boushey Vineyards (grower)
5. John Sportelli, Columbia Winery (winery)
6. Ryan Lumaco, Southern Glazer Wine and Spirits (wine distributor)
7. Brooke Huffman, Fletcher Bay Winery (non-vinifera producer)
8. Steve Griessel, Betz Family Winery (winery)
9. Shylah Alfonso, Pomum Winery (winery)
10. Rachel Horn, Aniche Cellars (winery)
11. Larry Pearson (grower and winery)
12. Rianne Perry, Washington State Department of Ag (Director’s rep.)

Governor Inslee just announced a new Working Washington Small Business Emergency Grant program to assist small businesses that have up to 10 full time employees impacted by the COVID-19 outbreak.

Up to $5 million in funds are provided through the Governor’s Strategic Reserve Fund and administered by the State Department of Commerce. The grant program will provide a limited number of businesses in Washington’s 39 counties with a grant up to $10,000.

To learn about the process, eligibility, and access the application form please click here.

Stay safe