The question is pretty common, “So how did you start making wine?”  Like any good tale, it’s a long story - with some unique origins.  My journey into wine really began withmy wife’s love of lasagna (Did I mention unique origins?).  Back in 1999, I was looking for a job.  I had a bit of restaurant experience and at the behest of my girlfriend, now wife; I was encouraged to seek employment at Olive Garden.  “Olive Garden? You say?”Yes, her choice centered mostly on the opportunity to obtain free lasagna.  Well, it worked and she did get a lot of free lasagna and the life trajectory toward where I am today had begun. At that time, Olive Garden had a strong wine culture and thus began my journey and discovery of the love of wine.

 

Fast forward to 2006. I began working in another one of my passion industries - premium cigars.  I worked as a store clerk for Bret Goodman, owner of Jerri’s Tobacco and FineWines.  It was Bret who truly taught me to appreciate fine wines.  Through many tastings and conversations with Bret, my fellow employees, wine reps, and numerous customers; I developed my palate and further deepened my appreciation of wine.  One of the many opportunities that Bret presented to me was the chance to participate in the annual Taste of Vail Food and Wine Festival.  Working at this event gave me the opportunity to meet with many Chefs and Winemakers – observing their passion for their work was inspirational - their work was not just a job, it was a lifestyle.  Witnessing their soulful devotion to the perfection of a craft was something that I had rarely seen in my life.  I was strongly drawn to a pursuit that would challenge myself - mentally, physically andemotionally.  It was at a seminar at the Taste of Vail that I met the couple that forever changed my life - Rick and Amber Moshin of Moshin Vineyards.

 

I continued to work the Taste of Vail for many years and each year I would see Rick and Amber. We spent more time together – our friendship growing as did my admiration for them. In 2018 at the conclusion of the Taste of Vail events, Rick and Amber hosted a winemaker’s dinner at Table 6, in Denver Colorado. During this dinner a former winery intern and restaurant employee, Courtney, told me of her time working as a harvest intern.  I was intrigued right away and after a short conversation with Rick, I was hired for the 2018 harvest at Moshin Vineyards of Healdsburg California.

 

My first harvest solidified how I wished to spend the rest of my days.  The natural beauty of the winding roads of Sonoma County, the smell of harvest, and the connection to the earth and the people felt like home.  This was something I had never experienced in my nomadic life.  I am fortunate to have found my passion and I cannot begin to thank all ofthe people along the way who have helped guide me to this path of winemaking.