"Mousey", thank God not my wine.

I signed up in 1967 as a senior in high school to join the Navy. I became an air crewman (radio and radar) after a year of training and schooling to fly the South Pacific, including Vietnam, often. I was a "typhoon tracker", flying through the eye of the storm at night via radar, finding the North Star via sextant, and announcing to the world where the storm is. I never, ever got airsick!!

I learned this from Robert Mondavi: Care about lifting the Napa Valley by helping your neighbors, and making the best wines in the world as vintners from the region rather than just your brand.

Sharing a bottle from an early Duckhorn vintage of 3 Palms Merlot (1981) for my 40th anniversary with my wife, and realizing some of these wines will greatly outlive us. She passed away in 2024.

A degree in "Fermentation Science" from UC Davis, and applying, and being selected for a "Davis Graduate Intern" program at Freemark Abbey Winery.

1976 was my first after graduating from UC Davis as an intern for Freemark Abbey Winery, and I had such good mentorship from Brad Webb and winemaker Jerry Luper that I acquired confidence in my future harvests.

Ric Forman, for having the confidence in me that got me the position of winemaker at Duckhorn Vineyards before its first harvest; and convincing me that I should make a Merlot (What??? Merlot, in 1978??)...from 3 Palms Vineyard that took us to the moon!

Let the grapes and yeast make the wine, but be attentive to tons/acre, perfect harvest dates and great ingredients such as the yeast and grapes. And stay out of the way unless there is a problem!

I had offers to be a brew master, but that is the same thing EVERY day...I would be making wine somewhere else, perhaps Argentina.

My parents, who were sorry I did not become a doctor, and Dr. Maynard Amerine, my guiding professor, who focussed me onto the finest wines of the world.

Raviolis and big red wines