I was physically and mentally exhausted at the end of each long day, but knew I had found what I truly wanted to do in life.
Tell us about your first Napa Valley harvest…
My first harvest was in 2001 at Kent Rasmussen Winery. I had no idea what I was doing, but was eager to learn. The reality of cellar work is you have a broom in one hand and a hose in the other and it seemed like all we did was clean. I was physically and mentally exhausted at the end of each long day, but knew I had found what I truly wanted to do in life.
How did you get started in the wine business?
I was working at Martini House in St. Helena and a friend of a friend was looking for part-time help in the tasting room as well as the cellar. It was a small winery and there were only two of us working production, not including the winemaker. When the other guy left I jumped at the chance to go full-time in the cellar and haven't looked back since.
If you weren't a Napa Valley vintner, what would you be doing?
What's your all-time favorite food and wine pairing?
Easily a Napa Valley Cabernet and and a nice, big rib eye steak.
What is your winemaking philosophy?
Minimal intervention. Set the table for a healthy fermentation and let the site speak for itself.