A vineyard consulting company developing effective solutions in both vineyard and winery operations. For the year 2017, I am open to evaluating your business or upcoming projects to see where we can create the most value for you.

Brothers In Farms is the natural progression of experience and passion. Last year I decided to begin the journey of heading out on my own in the wine world. Here are some of the most valuable solutions I can offer your business, but please contact me if you are interested in working through something that is not listed here.

For vineyards, I will work with your owner/managers and crew that is currently in place to help give them insight and understanding to the processes that will improve your quality, production and consistency in the vineyard. 

For wineries, I will work with your winemakers/owners to help you improve your understanding of timing in the vineyard as it relates to harvest quality and product goals in the winery. 

Services: 

Water Management Practices Training - Develop your staff in more effectively applying water theory that improves quality and cost reductions.

Quality Improvement Training - Develop your vineyard staff by identifying quality improvement opportunities and time usage.

Cash Flow Risk Management for Vineyards - Develop strategies within your operation to help protect your return on investment.

Allocation Strategies for Vineyards - How to sell your product effectively at full prices without having fruit left on the vine.

Disease Management - Develop a strategy for keeping your investment healthy for years to come. 

Crop Estimation Training and Program Development - Get accurate results from your estimations and train your staff to carry it out. 

Additional Services Available in 2017:

Vineyard Development and Management - Let's work together to achieve your goals and give you the freedom you need. 

"I found my calling in the vineyards of Washington after returning from Iraq."

Andrew Schultz is familiar with top level leadership having nearly 20 years of experience leading in different roles within the beverage industry and around the globe as a U.S. Army Operation Sergeant completing three overseas tours. 

BIO: Working in the beverage industry has been a passion of mine since before I entered the U.S. Army to study leadership on a personal level. In 2000, I began working for the largest distributor in Oregon and Washington shipping over 1200 wine products and 310 beer products at the time. I was in charge of shipping operations and the accuracy of the customers orders under a daily case volume of 50,000.

In 2004, I decided to enter the U.S. Army where I took my natural leadership ability to the next level. My first leadership role in the service was two weeks after starting basic training and attained my sergeant strips only 20 months after arriving to my first unit. Working well outside of my rank while deployed, I was in charge of the all low level radar operations in Northern Iraq from 2007 to 2008. 

After an honorable discharge from the U.S. Army in 2009, I bought my first home, a "fixer upper", in West Richland, WA. Over the next 4 years, I took my kept up with my hardworking efforts while attending Washington State University full-time. I worked 7 days a week attending college for viticulture and enology. On the weekends I was an assistant brewer, and during the week I balanced my time working as a researcher on Grapevine Leafroll Virus epidemiology and a viticulturist in the Red Mountain AVA. 

In 2012, I was offered an opportunity I couldn't refuse and was hired as the general manager at Hattrup Farms, Inc. This included Elephant Mountain Vineyards and Sugarloaf Vineyards in the Yakima Valley AVA. Over the last four seasons, we have continued the development growing the operations from 120 acres to 160 acres of vineyard. We also manage tree fruit and 140 head of sheep. 

One of the biggest opportunities has been working with Joe Hattrup and his head foreman Emilio Garcia who have been working together for 40 years in Yakima agriculture. Learning from these excellent farmers and working together, we have been able to achieve some fantastic results.

Currently, I have worked with over 25 different grape varietals in Washington and 25 different clones within varieties. Each has their own personality and timing that is important to reaching optimal quality and production.