Meet the Team – 10 Questions with Kylie & Rachelle

Welcome to our monthly blog series, Meet the Folded Hills Team, and our May 2023 edition. This month is a little different, as we have a pretty exciting announcement to share with you all.

If you have ever visited our Homestead tasting room, chances are you have met these two ladies. Rachelle Hauck has been with Folded Hills since it was just the Farmstead and we had just started planning to plant grapes. She started out as Farmstead Manager and has worn many hats, including Bookkeeper and Project Manager. Kylie Enholm joined our team about a year and a half ago as our Wine Club Manager but within months proved more than capable, and was taking on many other roles as well.

We are thrilled to announce two promotions for these outstanding team members. Kylie is now our new Director of Operations and Rachelle is our new Director of Finance. Together, they will be running the show over here at FH, and we have no doubt that they will knock it out of the park. We are so excited about this new leadership team, and can’t wait to see what the future holds for Folded Hills.

For this month’s 10 Questions with FH, we are talking to both Kylie and Rachelle, so you can get to know them a bit better. We hope you will pop in and say hi and congrats to these two next time you visit us!

Without further ado….here are our 10 Questions with Kylie and Rachelle…

FH: Hi ladies. First of all, congratulations on your new positions! We love having you both on our team, but you’re going to be needing some downtime soon. What do you like to do in your spare time?

RH: In my spare time I love to curl up with a great book. Specifically a good fantasy fiction or young adult novel. For a long time, I thought I didn’t like reading, but it turns out I just hadn’t found what I was interested in. I can get completely lost in a good fantasy fiction novel and feel immersed in their world. It’s a great escape for me to unwind after a long day.

KE: In my spare time, I like to go on trail rides! I have an Appendix Quarter Horse named Jack. I haven’t tested him out on the polo field yet – just waiting for the Folded Hills team to host tryouts.

FH:  Ha! Good luck with that!  Speaking of horses…Rachelle, we hear you love to watch Yellowstone as much as we do. Are there any other television shows you’ve binge-watched lately that you think we should check out?

RH: Yes, I love Yellowstone! I  just recently binged the prequels to it, 1883 & 1923, and yes, I would recommend them. 1883 was gruesome, but it was a beautiful story behind all the death and despair. 1923 was more of a slow-paced romance, which was drastically different from 1883. I didn’t like it as much but I do look forward to the next season!

FH:  Kylie, any shows you’d recommend?

KE: I’d have to say The Mentalist. It’s the perfect mix of humor, crime, and mentalism. I would absolutely recommend it. Full disclosure, I’ve watched it twice through already, but that’s how good it is.

FH: Thanks! We will definitely be giving those a shot. Kylie, who is someone you would love to have dinner with?

KE: Grace Kelly. I grew up watching High Society and To Catch a Thief on repeat. Still do!

FH: Love her! High Society is one of our faves too! Rachelle, where did you grow up?

RH: I grew up in Northern California, in a town called Redding. It’s incredibly hot during the summer, and you have to be either in a body of water or inside with air conditioning.

FH: That sounds a lot like summers in St. Louis! Next question: what is something most people don’t know about you?

RH: I lived in Nebraska for a year right when I turned 18 and graduated from high school. I survived one Nebraska winter and that was enough snow to last me a lifetime.

FH: Haha! And THAT sounds a lot like winters in St. Louis! What about you, Kylie? What’s something most people don’t know about you?

KE: I originally majored in Psychology and Criminology (Forensic Behavioral Sciences). I was interested in becoming a Trial/Jury Consultant, specializing in stereotypes.

FH: Okay that’s pretty cool. And I’ll bet that comes in handy quite often in life! Okay, last but not least…what are your favorite FH wines, and can you share a favorite recipe to pair with your favorite wine?

KE: The August White is my favorite wine here at Folded Hills. Medium-bodied and dry, with a fresh clean taste and zippy acidity. I love how the new 2021 vintage highlights our estate-grown Grenache Blanc coming from the Creekside vineyard. It’s truly the perfect accompaniment to spring and summer. I love to pair this with my all-time favorite salad. At home, we lay down a bed of butter lettuce before piling everything else on top! Depending on what’s available at the Folded Hills Farmstead, we love to use organic butter lettuce as well as carrots, radishes, and avocados. 

FH: Yum. Rachelle, what’s your fave?

RH: I’m a newer mom and rarely drink these days. But when I do crave a glass of wine, it’s been the 2021 Grant Grenache! The savory notes make it so easy to pair with one of our favorite go-to meals – a delicious burger.

FH: A burger sounds like the perfect combo with Kylie’s salad. We know what we’re cooking this weekend! Thank you both for chatting with us. We wish you the best in your new roles and are so happy to have you leading this fantastic team we have here at Folded Hills.

Stay tuned for next month’s Meet the Folded Hills Team – Ten Questions Monthly Blog Series post. Any guesses who it could be? Who would you love to hear from?

‘Till next time! Hope to see you soon.

Kylie’s Favorite Pairing Recipe –
Avocado, Radish and Walnut Salad with Carrot-Miso Dressing
(from California: Living + Eating by Eleanor Maidment)

Pair with 2021 August White











3 ½ oz mixed radishes, rinsed
3 avocados, peeled, halved, and stoned
1 oz walnuts, toasted
Large handful of chopped coriander or micro-herbs (such as coriander or purple basil)
Butter lettuce optional

For the Dressing:

2 tbsp sunflower oil
1 tsp toasted sesame oil
2 tbsp Japanese rice vinegar
2 tbsp soy sauce
3 tbsp white miso paste
1 spring onion, roughly chopped
1 small garlic clove, roughly chopped
1 medium carrot, peeled and diced
1 tbsp grated ginger
2 tsp runny honey


  1. Trim and thinly slice the radishes. If you have time, place them in a bowl of iced water while you prepare the rest of the salad, as it will help to crisp them up and give even more of a textural contrast to the avocado.
  2. To make the dressing, place all the ingredients in a high-speed blender and blitz until smooth. Check the seasoning: it should be salty and sweet in just the right balance.
  3. Cut the avocado halves into thick slices.
  4. Arrange over a serving plate and drizzle with dressing. If you have soaked the radishes, drain and pat them dry with paper towels, then scatter over the avocado. Roughly break up the walnuts and sprinkle over the top, along with the herbs.
  5. Spoon over more dressing, serving a little extra on the side. Pair with 2021 August White and enjoy!

Click on the image below to download a printable copy of Kylie’s favorite salad recipe.











Rachelle’s Favorite Pairing Recipe –
Cheddar BLT Burgers with Tarragon Russian Dressing
(From BLT Burger Las Vegas’ Chef Laurent Tourondel)

Pair with 2021 Grant Grenache
Yields 6 burgers











½ cup mayonnaise
cup ketchup
1 tbsp red wine vinegar
1 tbsp grated onion
1 tbsp chopped parsley
1 tbsp chopped tarragon
1 tsp Worcestershire sauce
12 oz thickly sliced bacon
1 lb ground beef chuck
1 lb ground beef sirloin
1 tsp kosher salt
½ tsp freshly ground pepper
2 tbsp unsalted butter, melted
3 oz sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted
6 iceberg lettuce leaves
6 slices of tomato
6 slices of red onion


  1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon, and Worcestershire sauce. Cover and refrigerate.
  2. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
  3. Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt, and pepper. Form the meat into six 4-inch patties, about 1 ¼ inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.
  4. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion, and bacon.
  5. Close the burgers, cut in half, and serve right away. Pair with 2021 Grant Grenache and enjoy!

Click on the image below to download a printable copy of Rachelle’s favorite burger recipe.