Over 15 years in the wine industry I have developed an appreciation for the pleasure of drinking good wine with friends (particularly in parks!). A current Stage 2 master of wine candidate, I split my time between Bottle Thief (retrofitting Coravins to use large format gas cylinders) and teaching at Napa Valley Wine Academy. My focus at Park Cellars is to help the “dirt” show through in every bottle of wine we make. I have had the privilege of working in some of the top cellars and vineyards in Napa (Corison, Trefethen, and Lewis). I am hoping that by producing approachable, layered, and delicious wines we can help more people enjoy wine in parks (and in everyday life).

Starting with a post college job at Kingston Family Vineyards in Chile, I have been just around the corner from making my own wine. After a (not so brief) hiatus working for a tech company in SF, I was lucky enough to be able to work harvest at Trefethen in Napa. Using some miss planted Zin vines, Kim taught me how to ensure that our white Zin had a pleasing saltiness (hint: large succinic acid add). I was hooked and after many afternoons sipping wine in Veterans Park, we hatched the plan to make a wine that we hope you all enjoy drinking with friends (even if it isn’t in a park). As a young brand, we have leaned into the experimental nature of Park Cellars and are hoping to continue to innovate our winemaking, brand, and technology.