If I could open a bottle of my wine and share it with three people, it would be my mom and dad, in honor of the sacrifices they made that allowed me to reach this point. Without their sacrifices and life lessons, I would not be where I am today. The third person I would share a bottle with would be Barack Obama, for his efforts to address racial inequality and promote inclusivity.

My all-time favorite food and wine pairing is Aguachiles, a traditional Mexican seafood dish from Sinaloa, paired with a crisp, tropical and refreshing California Sauvignon Blanc.

Winemaking is a quiet orchestration, not a solo performance. We practice a low-intervention rhythm, stepping back to let the fruit sing its own melody. By honoring the land as its stewards, we ensure the bottle reflects the soil's true voice, a pure, resonant expression of terroir that flows with the effortless grace of a song.

The strangest word I've used to describe the smell and taste of a wine would be wet slate.

My favorite memory is my first Winemakers Tasting & Vintage Celebration. It revealed that I was part of something bigger than myself. Surrounded by some of the world's finest winemakers, I found connection in a shared passion for cultivating excellence in Napa Valley.

From a young age, I was raised among the vineyards of California's Central Valley, the son of migrant farmworkers, where the rhythm of vineyard labor shaped my earliest memories. My path into winemaking began when my older sibling introduced me to viticulture and enology while he was at UC Davis. Assisting with a fermentation project, I watched grapes transform into wine-a moment that awakened a lasting passion for the craft.

I would be pursuing my dream of playing professional golf, traveling the world and taking in the architecture and artistry of each course along the way.