I don’t think you choose to become a winemaker any more than you choose to become a scientist. It is something that grows within. I’ve always had an interest in food and wine and historical methods of preparation and presentation. Moving to California, I experienced the Bay Area’s revolution in food and wine firsthand, and was among the first to join the Slow Food Movement, which seeks to preserve traditional foods. Alice Waters, Jeremiah Tower, and Robert Mondavi were my heroes. It was easy to become enthralled with the creative energy of that time – it was like living during the Renaissance.
I had always been fascinated with Livermore Valley. From the beginning, Livermore had been noted for producing some of the finest Bordeaux wines in the world. However, by the end of the last century, two large wine companies dominated the region; there was little to be excited about in the wines. I felt driven to rediscover the fabled Livermore Valley.
