After working in restaurants for almost 20 years, and having passed through almost every position in the front of the house, I found myself gravitating more and more towards wine…
A little over 13 years ago, just before the birth of my first child, I was invited to take the Wine & Spirits Education Trust level 3 course. The class was a great experience, and became a pivotal point for me as it led me to focus more directly on wine as a full career and segue beyond work in restaurants.
At about this time, I was running a wine program for a local Italian restaurant. My employer asked that I look for a wine for a private label he wanted to incorporate into our beverage program. In doing this, and dealing with all the inherent legal regulations, I began to see a path towards production. I started reading everything I could about the science of wine and Began asking every winemaker who came into the restaurant how they did what they did.
By 2012, I was searching out a winemaking space and getting licensed. 2013 was my first year as a winemaker, and ever since, I’ve tried to build on the previous year’s experiences. As of 2016 all of the fruit I source is grown organically, and as of 2017 I’ve entered into a lease to farm a vineyard in Calaveras County. I’ve also had the great fortune of being able to present my wines at some wonderful natural wine fairs, Califermentation and Brumiare in San Francisco and Oakland, and RAW in NYC and Los Angeles. This March I will be at the Third Coast Soif in Chicago. I hope to see you there.