Q How did you get into the wine industry?
A My path to the wine industry was an unusual one. I finished my coursework in graduate school and was working on my thesis in 2009 when a friend, Aaron Luna, the assistant winemaker at Bernardus Winery, asked if I would be interested in working in the cellar. I liked the idea of working at a winery while I finished writing, as it would be a great opportunity to experience something new before I started my teaching career. Once in the cellar, I enjoyed the work and appreciated learning about wine and winemaking. Ultimately, I never pursued teaching and instead stayed at Bernardus. I was fortunate to receive a lot of guidance and education from Dean DeKorth, my predecessor and mentor, and I took over as winemaker just before the 2023 harvest season.
Q What is your earliest wine memory?
A I didn’t grow up with a strong wine culture. I like to joke that in my house, wine was pink, came in a box, and was enjoyed by my Mom and her friends on a Saturday evening. Before I started working at Bernardus, I went to a dinner with Aaron where he shared a 2006 Ingrid’s Vineyard Pinot Noir with me. It was an eye-opening experience, and I remember being wowed by the intensity of the aromas and flavors. It also sparked my curiosity, as I wondered why this wine was so much more interesting than anything I had previously tasted.
Q What do you love most about the Santa Lucia Highlands?
A The first thought that comes to mind about the Santa Lucia Highlands is the natural beauty of the Salinas Valley and the soft, sloping bench that leads into the steep mountains that make up the SLH AVA. Some of my favorite days at work happen in mid to late August when I walk the vineyards and start sampling grapes. Before the intensity of harvest starts, it is a real privilege to go out and meet with our growers to talk about wines and vines. Walking the rows gives me a sense of anticipatory excitement for harvest and for the exceptional fruit grown in this region.
Q What is your favorite place to visit in the area?
A There is a great trail that follows the Carmel River in Garland Regional Park that I enjoy. It is an easy hike, relaxing and accessible and a fun place to bring your dog.
Q What do you drink during harvest that is NOT wine?
A Something usually light and crisp, like a low alcohol pilsner or a dry cider, since I have to be ready to go for another early morning filled with grapes!
Q What is the best part of being a winemaker?
A I find the rhythm and schedule of the year enjoyable and challenging. From bud break in early spring through harvest, and moving on to guiding young wines through fermentation and aging before eventually blending and bottling, each season in the winery is like a different job requiring its own set of skills. You are always facing new challenges, refining your process, learning, and making improvements.
