In The Spirit

James and Caitlin Holesinsky of Holesinsky Family Brands, Buhl, Idaho

Caitlin and James Holesinsky’s chemistry thrives in business and life

What started as an Idaho family dairy on the Snake River in the 1970s took a completely new direction in 2001 when 21-year-old James Holesinsky planted a plot of 1,000 Chardonnay grapes. Since then, Holesinsky Vineyard + Winery has become one of Idaho’s most sought-after vineyards and wineries. Not only does Holesinsky Vineyard + Winery continue to expand with varieties like Syrah, Merlot, and Moscato. In addition to wines, Holesinsky also produces Idawater, a refreshing and delicious sparkling water, and crafted vodka, made from potatoes—of course. 

“We are more than just a winery and vineyard—we are always evolving and ready for anything,” says James. “As we expand our vineyards and plant new ones, we’re deepening our Idaho roots, one wine, one bottle, and one glass at a time.”

Based on science and fueled by a bold and ever-expanding vision from James, who, along with Caitlin, are chemists by trade, had a steadfast determination to expand an original 40-acre property to over 250 acres, now featuring lush vineyards, tranquil ponds, hundreds of acres of native farm ground, and thousands of trees. 

“From farm to glass, everything we do honors where we have been and where we are going,” says Caitlin. “Holesinsky Vineyard + Winery is now one of the largest case producers in Idaho. All three local brands come together under one vision—Holesinsky Family Brands.” She adds, “From our estate-grown wines produced at the only USDA organic vineyard in Idaho, to our craft potato vodka, grown and distilled by us, and Idawater, our sparkling water brand made from pure Idaho spring water and finished in our champagne tanks.” 

Caitlin and James don’t worry much about wine competitions. While these contests may draw visitors to their vineyard because of the big awards and medals, that’s not their main focus. Still, they continue to produce award-winning wines. 

“Historically, most of our awards have been for our whites, rosés, and sparkling wines,” says Caitlin. “Different markets focus on different things. In the Wood River Valley, I sell a lot more Idawater than wine. In the Magic Valley, I barely sell any Idawater but have almost completely saturated the wine market.” 

She adds, “Many winemakers and brand owners come and go from the Wood River Valley. It often takes a few years of consistency for people to give you a chance. It’s a resort town, so winemakers may come in with a big push, not see immediate returns, and then move on to other markets. We’ve focused on building lasting relationships with our industry partners, and the support we’ve received has been incredible. I love serving Idaho wine to a crowd of white Burgundy lovers who only want to drink French and California wines. It’s an opportunity to change their minds about what Idaho wines have been and give them a taste of what they should be.” 

As we expand our vineyards and plant new ones, we’re deepening our Idaho roots, one wine, one bottle, and one glass at a time.

—James Holesinsky

As an Idaho business, Holesinsky thrives with a deep connection to the local community and embraces what makes Idaho unique. For Caitlin and James, Sun Valley, Boise, and the surrounding areas are a perfect blend of natural beauty and a strong sense of culture, where people appreciate authenticity and quality. By offering high-quality wines, hosting memorable events, and staying true to their roots, they’ve built strong relationships with their customers and beyond the state. From hosting wine tastings and seasonal events to supporting local organizations, they have established themselves as a staple in the region, particularly with a strong commitment to nonprofits. Instilled with a belief in philanthropy from her upbringing and her father’s devotion to helping nonprofits, she and James see giving back and offering tastings and wine pouring as opportunities to meet new friends, connect through meaningful relationships, and enjoy. 

James and Caitlin Holesinsky of Holesinsky Family Brands, Buhl, Idaho

“I’m most proud of our water,” says Caitlin. “We are 100% disrupting the sparkling water game right now. By using the same traditional methods trusted by the world’s finest sparkling wines, we create a softer, more balanced effervescence-one that people can truly taste, feel, and remember. Its effervescence doesn’t come from inline-injected CO2 during bottling. Idawater is crafted with care after being transported from the Idaho Spring source, placed in our Charmat tanks, and bottled under high pressure using state-of-the-art production equipment.” 

She adds, “We are also proud to be part of Idaho’s growing wine scene, which continues to gain recognition for its unique terroir. Outside Idaho, our wines are starting to attract the attention of connoisseurs and enthusiasts. We’ve had the pleasure of showcasing Idaho’s potential to those who might have previously overlooked our wines, demonstrating that Idaho offers more than just potatoes. There’s a rich culture here, and we’re eager to contribute to it. We are what you might call ‘lifers.’ We create and innovate driven by our passion. I truly believe that the love James and I share is bottled inside every wine we produce, and the connection we have to our land, soil, and climate.”

Always exploring new frontiers with great excitement and devotion, James is working on producing non-alcoholic wine and has recently acquired a high-end VA filtration machine to enhance the quality of Holesinsky’s wine and bring James’s vision of a non-alcoholic wine to fruition. 

I’m waiting for the perfect year, the perfect climate, and the ideal conditions. When that time arrives, I will barrel-age red wines, bottle them, and let them rest for 10 to 15 years.

—Caitlin Holesinsky

“We love new gadgets and tools to help us improve our products,” says James. “Our portfolio has grown large and become very diverse, and we keep dreaming of more. In Idaho, most of our wines are enjoyed within the state and rarely travel outside it. Many vintners struggle to keep up with production or to allow their red wines to age properly in the bottle. At Holesinsky, we make it a point to let our reds rest for at least six months to a year before releasing them, giving the wine time to develop and continue its journey in the bottle.”

Planting Chenin Blanc and Granché at a nearby property, which slopes towards the Snake River next to peach and tree orchards, James and Caitlin are strategizing about a new 10-acre test plot of grapes on the Holesinsky Farm, adjacent to their current Estate Vineyard. It’s a place where they plan to build their forever home on the Snake River Canyon Rim, where three different mountain ranges are visible. 

“I’m waiting for the perfect year, the ideal climate, and optimal conditions. When that time comes, I will barrel-age red wines, using French Lees aging, then bottle them, and let them mature for 10 to 15 years,” says Caitlin. “And when the moment is right, I plan to call Wine Enthusiast with a story—and it will be a story about Idaho, crafted with the same boldness, care, and Idaho grit that define all our products because wine should be elegant, seductive, and a true reflection of its terroir.” 

When they are not working on the vineyard, the Holesinsky family spends a great deal of time in Sun Valley, where they enjoy the outdoors and relax. James and Caitlin are skilled snowboarders, and their children, Henrik and Holland, love Baldy and skating at the Sun Valley Ice Rink. In addition, you can find the Holesinskys pouring at events, hosting tastings, and enjoying the environs of Sun Valley. Their popular Idawater is also available in Ketchum along with their wines, both of which appear on most restaurant menus throughout the Wood River Valley. 

“The Wood River Valley reminds me of my childhood,” says Caitlin, who grew up in Alaska. “I’m so thankful to be able to pass on these experiences and a sense of place to my children.” 

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