I’m an adrenaline junkie and a gearhead. I’ve raced cars, I’ve taken apart and rebuilt entire cars, and I can fix almost any mechanical item you put in front of me.

Driving a race car professionally or being a helicopter pilot.

Simplify the variables.

My first grade teacher (she’s the reason why I pursued science in school), George Carlin (comedian) and Paul Newman (racer and actor).

Champagne and potato chips.

To me, “cultivating excellence” means intentional long-term planning for a vintner’s future in the whole process of winemaking from vineyards, the winery, the people and overall direction.

Tutti Frutti jellybeans

Phillip Corallo-Titus – he’s been in this industry for years and has so much knowledge. I learned from him while working for him at Chappellet of course, but he also helped me move into the position I hold now – winemaker at William Harrison. He’s a trusted advisor and someone I am still learning from and probably always will be.

I studied bioengineering at Syracuse University and my focus was zymology – I knew I wanted to work with the science of fermentation. While in school I was working at a distillery and cidery, and decided I wanted to try my hand at wine, so I headed west to California. From there, I applied to a few places as a harvest intern, started at Chappellet, become their enologist, then the opportunity to be the winemaker at William Harrison presented itself – and here we are.

Vineyard sampling for the first time, there is something special about being out in a vineyard at first light.

My first Napa Valley harvest was 2016. I was actually hired as a harvest intern at Chappellet, and I started pretty early in the season, in July. Shortly after I started as an intern, they offered me a full time position as a cellar worker. So, my first Napa Valley harvest started as an intern and ended as a cellar worker. It was a year of learning and a great way to kick things off – and ultimately lead to me where I am today.