Wild Sage Sommelier William Lucius

A fascination with wine came early to accomplished Rusty Parrot Sommelier William Lucius, who was born and raised outside of Toledo, Ohio. Both his father and grandfather fancied themselves basement winemakers, “garagistes” if you will, and William remembers accompanying them to the vineyards to pick the different grape varietals used to make their wines. Their winemaking process was, at best, rudimentary, but William recalls the excitement that surrounded the steps of making those not-so-wonderful wines.

In 1994 a close friend gave him an auspicious gift, a bottle of Merlot that sparked his life’s passion. William soon took a job in a friend’s wine shop and worked his way up from cashier to Wine Director in a very short time. He also traveled and bicycled his way through the great wine-growing regions of Europe, tasting wines in ancient cellars in France, Italy, Germany and Spain and becoming more educated with every stop on his journey.

Empassioned, William continued to work in both the retail and importing side of the wine business. Following the sale of Broadway Bottle Company in Jackson Hole, he moved to San Francisco where he worked for North Berkeley Imports and was able to further fuel his love of wine and food. Eventually, his love of the majestic Tetons and the community of Jackson brought William back to Wyoming, where he set down roots and followed his passion to a position as sommelier of the Rusty Parrot Lodge’s AAA Four Diamond-rated Wild Sage restaurant.

“I carefully select a diverse variety of wines for the Wild Sage with offerings for a wide range of palates, from the most discriminating oenophile to the absolute neophyte,” he says. “Executive Chef Blackwell and I attend many wine tastings together, and we have detailed discussions about the synergy of his menu creations in relation to the wines we taste. Our goal is to create an over-the-top culinary and wine experience for all our guests.”

Under William’s management, the Wild Sage’s wine list has received the Wine Spectator’s Award of Excellence for the past three consecutive years. William continues to study and learn as much as he can about wine, and regularly attends blind tastings to keep his senses sharp. He is passionate about introducing new wines to guests, and especially enjoys helping diners choose wines to pair with Chef Blackwell’s exquisite menu offerings.