Richard Funk

Richard Funk, the visionary behind Saviah Cellars, is a testament to the transformative power of passion, science, and community in the art of winemaking. With an origin story rooted in microbiology and an unexpected journey into the world of wine, Funk’s career is a fascinating blend of science, craftsmanship, and a deep love for the natural world.

Funk’s intrigue with fermentation began not in the vineyards of Walla Walla, Washington, but within the academic confines of Montana State University in Bozeman, Montana, where he was a student of microbiology. It was here, amidst the rigors of scientific study, that he dipped his toes into the world of fermentation, initially through the lens of a hobbyist brewmeister. The allure of crafting fine homebrews sparked a curiosity that soon blossomed into a deeper calling. Although he briefly entertained the idea of a career in beer manufacturing, fate had other plans.

In 1991, a pivotal relocation to Walla Walla with his wife marked the beginning of Funk’s enthralling wine journey. Walla Walla, with its quiet charm and burgeoning wine scene, was ripe for exploration. Funk’s professional role as an Environmental Health Specialist for the Walla Walla County Health Department serendipitously placed him at the nexus of local winemaking. His work, which involved assisting wineries with water quality and wastewater management, provided a unique vantage point into the industry and facilitated invaluable connections with local winemakers. These relationships would prove instrumental in his transition from enthusiast to professional winemaker.

In 2000, the establishment of Saviah Cellars turned Funk’s winemaking aspirations into reality. Starting with a modest production of just 300 cases, the winery has since flourished under his guidance, now producing 28,000 cases annually. What sets Funk apart is not just his remarkable growth as a winemaker but his self-taught journey, fueled by a solid foundation in chemistry and microbiology. This scientific acumen has been a cornerstone of his winemaking philosophy, enabling him to navigate the intricate processes that underpin exceptional wine production.

Funk’s interest extends beyond the chemistry of wine to the very soil in which the vines thrive. His extensive analysis of Walla Walla valley soils underscores a deep understanding of terroir and its profound impact on fruit quality. This holistic approach to winemaking reflects Funk’s belief in the symbiotic relationship between land and vine, a principle that has guided Saviah Cellars to numerous accolades.

Beyond his achievements with Saviah Cellars, Funk has lent his expertise to the launch of several wineries, offering his skills as both a lead and consulting winemaker. Notable collaborations include his roles at Watermill Winery and àMaurice winery, as well as an exciting project with Top Chef Season 4 winner Stephanie Izard, crafting wine for her acclaimed Girl & The Goat restaurant in Chicago.

Yet, for all his professional accomplishments, Funk remains grounded in his love for the outdoors and his family. Whether foraging for morel mushrooms in the Blue Mountains or hunting for wapiti and porcini mushrooms across Oregon and Montana, his connection to the land is a constant source of inspiration and renewal. It’s this blend of scientific rigor, community engagement, and reverence for nature that defines Richard Funk’s winemaking journey—a journey that continues to evolve, inspire, and delight wine lovers around the world.