— I love that wine captures the unique flavors of each site and creates a connection to the earth and the seasons. A bottle of wine is a time capsule.
I majored in Biochemistry and Molecular Biology at UC Santa Cruz. After graduation, I found a position at Ridge Vineyards that was only intended to be a one-year job, during that time I would settle on where to attend graduate school. I loved the work so much and developed such passion for making wine with natural methods and with a high degree of analysis and tastings. I was hooked on working in such a disciplined operation and ended up staying for 26 years!
A great wine should stimulate all your senses, having great aromas of fruit, spice, minerals and some oak. There should be a great connection of the aromas to the fruit flavors on the mouth. The tannins should be integrated, rich and smooth; there should be liveliness of acidity, freshness and persistence to the finish. It should make you crave to drink more, enjoy with food and friends.
After my undergraduate at UC Santa Cruz, I had taken my Dental Admissions Test and had planned on a career in Dentistry. That plan quickly changed after a year internship at Ridge Vineyards, which led to a lifelong passion in winemaking.
I love multi-course meals that are paired to wines, building the perfect explosion of flavors that have synergy with the particular dish. There isn’t anything greater than beef or lamb with Cabernet-based wines. Though, antelope and bison are also rich and complement Cabernet, too.