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After studying both art history and microbiology, I stumbled into winemaking, finding it combined everything I was interested in. Art history concerns itself with asking “why does it look the way it does,” while the yeast genomics research I was involved in sought to understand alcohol excretion pathways in the cell. Wine is a human product, the result of social and cultural movements, but it is also a product of nature, shaped by the weather and geography, and yeast turning grapes into wine.

I worked my first vintage in 2014 at Unti in Dry Creek, Sonoma, before moving to Rhys in the Santa Cruz Mountains for the 2015 harvest. In 2016, I started pruning at Mount Eden Vineyards, also in the Santa Cruz Mountains, before heading off to France to work with Éric Texier in the Rhône Valley.

Now back in California, I work with fruit from vineyards with something interesting to say.

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