One favorite memory is joining Far Niente Wine Estates and having the opportunity to work across EnRoute, Bella Union and Post & Beam. Each brand has its own point of view, and shaping wines across different varieties, regions and styles has been both challenging and incredibly rewarding.

Probably something connected to food, farming or the outdoors. I love cooking, fermentation projects, hunting, fishing, hiking and foraging, so I imagine I’d still be working with my hands, paying attention to seasonality and trying to turn great raw ingredients into something memorable.

People might be surprised by how much I enjoy fermentation outside of wine. I’m fascinated by the ancient art of fermentation and often have a few projects going. It connects to the same curiosity that drives winemaking: watching raw ingredients evolve into something more complex over time.

I grew up in Napa Valley, so wine was always part of the landscape around me. I studied Agricultural Business with a minor in Wine and Viticulture at Cal Poly San Luis Obispo, then built my experience across vineyards and cellars in Napa Valley, Russian River Valley, Anderson Valley, Paso Robles and Argentina.

The list is long regarding inspirational Napa Valley Vintners. My ethos is that we are always learning, and that there is a wealth of knowledge from the people who surround us. One person who notably influenced me is Daniel Baron; he was my neighbor growing up, and his sons are some of my best friends to this day. We know each other on an incredibly personal level, and I had the pleasure of working with him at Silver Oak. One thing that really resonated with me is that wine is not a way of life; it is life. Something that transcends far beyond the vineyards and cellar.

My philosophy is to understand what the vineyard is capable of and guide the wine toward its best expression. Winemaking is a balance between what the site gives you and what you are trying to achieve. The goal is always quality, precision and character, knowing that each vintage will ask something different of you.

My first Napa Valley harvest confirmed that this was the world I wanted to be part of. Growing up here, I understood the beauty of the valley, but harvest showed me the intensity, collaboration and precision behind every bottle. No two days were the same, and that challenge immediately pulled me in.

Grilled lamb and a Napa Valley Cabernet. There’s something about the savory richness of lamb that works beautifully with the structure, dark fruit and depth of Cabernet. It’s a classic Napa Valley pairing, but it still feels special every time, especially when the wine has enough freshness to balance the dish.

My mother, father and grandfather. They all played pivotal roles in who I am today and what I have accomplished. Unfortunately, they are not with us anymore, and sharing something I created with them would be a cathartic experience for me.

"Awkward teenage phase". This refers to a wine that has not yet reached its peak and is in a restrained, disjointed state in its life.

To me, cultivating excellence means staying curious and disciplined from vineyard to bottle. It is about understanding what each site can give you, making thoughtful choices along the way and never assuming you have it all figured out. Every vintage brings a new challenge, and that pursuit keeps pushing us to be better.