As Drew Tuttle prepares to graduate in May, he is gearing up for a unique post-graduation journey in the world of viticulture and enology. The senior horticulture major from Iowa State University plans to travel between the northern and southern hemispheres, timing his journey to coincide with the grape harvest seasons—a practice known in the industry as “following the vintage.”
Tuttle’s adventure will begin at Abacela Winery in Roseburg, Oregon, where he will put his knowledge from Iowa State and various internships to the test. By late fall, he plans to transition to a vineyard or winery in the southern hemisphere, where it will be peak grape harvest time.
“Wine is an art, but science-based,” Tuttle explained, sharing his passion for the technical aspects of winemaking.
Much of Tuttle’s expertise has been honed through his work at the Midwest Grape and Wine Industry Institute, located in Iowa State’s Food Sciences Building. Serving as the lead cellar hand, he has been involved in every step of the winemaking process, from vine to bottle. This hands-on experience has given him the chance to witness firsthand the transformation of grapes into award-winning wines.
“It’s really cool to go to the store and see the Iowa State wines on the shelves and know I played a part in making those,” Tuttle said, reflecting on his role in the process.
Working closely with Erin Norton, director of the Midwest Grape and Wine Industry Institute, Tuttle has deepened his understanding of wine chemistry, fermentation, and the decision-making process that shapes the final product. According to Norton, Tuttle’s initiative and dependability have made him an integral part of the team.
“We’ve worked together to create the past three vintages, from grape to bottle,” Norton said. “I give a lot of credit to him for helping make Iowa State’s award-winning wines, which would not have been possible without his hard work. He’s as much a part of our staff as our full-time employees.”
Beyond his work at Iowa State, Tuttle has also gained experience through internships at a Penn State vineyard and a distillery in Wisconsin. These opportunities allowed him to refine his skills in testing local wines for faults and ensuring proper sanitization practices.
Tuttle attributes his diverse experiences and the strong foundation provided by Iowa State’s horticulture program to his confidence in pursuing a career in winemaking.
“This is the place to be,” Tuttle said. “You get to find your own path and pave the way for what you want to do in your career.”
Norton is confident that Tuttle’s passion and dedication will ensure his success as a young professional in the winemaking industry.
“I know he really wants to do this for a career,” Norton said. “The passion he has for it is very obvious.”
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