The science of winemaking has always fascinated me, but it was something else that led me to the wine industry. Despite centuries of study, so much remains a mystery about wine. Winemakers must combine science with artistic creativity, and it is addicting. I love every aspect of wine production, not just the work and its results, but the people and culture surrounding it all.
I was another lost adolescent when I began my studies at California Polytechnic University. Not a bad student, just lacking in passion and motivation until I took my first harvest position at a local winery and everything changed. I promptly changed my curriculum and just a couple years later, was appointed the student winemaker for Cal Poly Wine and graduating with two Bachelor's Degrees: Wine & Viticulture and Agricultural Business.
Over the years, my career has allowed me to work alongside numerous talented winemakers, who have taught me a myriad of approaches and techniques of winemaking. I have worked in facilities ranging in size from 2,000 to 30,000 tons, and managed 80-ton Cabernet Sauvignon ferments, 200,000-liter Chardonnay batches, 500-liter Gruner Veltliner batches, 1/2-ton Pinot Noir ferments, and everything in between. I have worn pretty much every hat possible in a winery: client winemaker, tank digger, press operator, fermentation winemaker, punchdown specialist, forklift driver, intake winemaker, lab rat, sanitation expert, cellar supervisor, cellar hand, inoculation guru, and the list goes on.
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