Since 2017, winemaker Elizabeth Bourcier has earned multiple 100-point scores for Bionic Wines in the Walla Walla Valley of Washington state—quietly working in collaboration with founder and French vigneron, Christophe Baron. This month, Baron appointed Bourcier as resident vigneronne, and praised her contributions to Bionic Wines’ last four vintages, and over the last 14 years.
Elizabeth Bourcier, resident vigneronne at Bionic Wines
“It’s an honor to step up to the role as resident vigneronne for Bionic Wines after working with Christophe for many years to craft exciting, unique wines from The Stones of Milton Freewater,” Bourcier told Forbes.
After joining the team at Cayuse Vineyards in 2008 as a lab technician, Bourcier quickly climbed the ranks to spearhead No Girls wine in the Bionic portfolio–a label that empowers women in wine–and has independently led this collection since 2010; she will remain vigneronne for No Girls in addition to resident vigernonne. “I look forward to letting Christophe focus more of his time on his Champagne project in France, and appreciate his confidence in me to continue his vision and keep growing distinct wines, true to our terroir,” added Bourcier.
Bionic Wines is renowned for their biodynamically farmed wines, founded by Baron and influenced by his family’s tenure in the wine industry, which dates back to 17th-century, Champagne, France. In 1997, Baron purchased his first vineyard in the Walla Walla AVA, Cayuse Vineyards, which evolved to a portfolio that now includes Champagne Christophe Baron, Hors Catégorie, Horsepower and No Girls.
In his announcement of Bourcier’s new leadership role, Baron emphasized that over the last four vintages, Bourcier made the majority of wine crafting decisions for Cayuse, including the 2018 Cayuse Vineyards Bionic Frog Syrah, which received 100 points from wine critic Jeb Dunnuck and joined the ranks of Wine Spectator’s Top 100 Wines in 2021.
“Christophe has trusted my gut and palate with every vintage,” Bourcier shared in a statement. “The stones here are unlike anything else in the world and my goal has always been to let that carry through into the wine.”
Forbes spoke with Bourcier to learn more about her new role and how she is using her position to raise the glass ceiling for women in wine, especially mothers in wine.
Jillian Dara: What are you most excited about in this new role?
Elizabeth Bourcier: I’m excited to carry on the traditions of exceptional quality of the Cayuse and No Girls brands, and I look forward to the opportunity to advance the Horsepower and Hors Catégorie wines as those vineyards come into their own. It’s exciting to see these wines develop and show more complexity with each new vintage. There’s no overhaul to the style that Christophe has developed over the last 25 years, only to push harder to showcase these spectacular wines.
Dara: What will now be a typical day-to-day schedule for you?
Bourcier: About three days out of the week, we work on blends which means conducting blind tastings to select the best possible wines. From there, I work with our wine studio team to rack the blends and eventually, bottle the wines. In between tasting, I spend time with my team, completing packaging projects and shipping wine. Also, since all of our vineyards are Estate, I am able to work closely with the vineyard team throughout the year to make sure there is a cohesive effort in the vineyard and wine production.
Dara: Can you explain what minimalist techniques you rely on during production? Why are these techniques so important to you? And why are they so important for the wine you make?
Bourcier: We have never introduced commercial yeast at our facility and the wines are never filtered. We use limited amounts of new oak, and we strain to allow the terroir of this area speak for itself. I personally care deeply about respecting our land and making low intervention wines. I need to feel good about the product I produce and it’s important to me to work for a company that shares those same values and philosophy. We use Biodynamic practices in both the vineyard and wine production.
Dara: You say it's an “exciting time for women in the Walla Walla Valley” – are there any women in wine in the region you collaborate with daily or want to call out?
Bourcier: Cayuse wouldn’t be the company it is without all the important women involved. We have a large crew of women in our vineyard, and I work directly with two amazing women in the wine studio: operations specialist, Brielle Cunnison, and assistant vigneronne, Karin Gasparotti. We have women who work in accounting and compliance in our offices. Women bring a great perspective and energy to our workplace.
Early in my career, I spent time working with Nina Buty [Buty Winery] and Marie-Eve Gilla [Forgeron Cellars], both hard working and influential women since the early days of Walla Walla’s wine industry. I’m grateful for having these women role models to guide me and encourage my growth early on.
Dara: Was it always your intention to empower women in wine from your first day at the vineyards? Or was this fostered throughout your time in the wine industry?
Bourcier: Entering wine at such a young age [Bourcier was 24 when she joined Cayuse], I don’t think I was fully aware of all the challenges women faced in the wine industry. Over the years, I have seen first-hand the extra lengths women have to go to be seen on the same level as their male peers. My eyes were especially opened when I had a son, and the difficulties of working mothers in the alcohol industry and the demands of the job. We talk a lot about women in wine, but rarely about mothers in wine and I hope there’s more encouragement happening to allow mothers to thrive in the wine industry.
This interview has been edited and condensed for clarity.
