Kirk Venge

Winemaker, HUNNICUTT

While at Davis, I interned with Mumm Napa Valley as experimental winemaker for 5 harvest seasons under the guidance of legendary sparkling winemaker, Gregory Fowler. The experience not only included yeast, malolactic and scion and rootstock trials but the making of premium Carneros Appellation Chardonnay and Pinot Noir table wines as well.

After college and my fourth season at Mumm, I spent the 1999 harvest working with Rapaura Vintners in Marlborough, New Zealand on the South Island. I went back to work for one last harvest at Mumm. That November of the same year I left Mumm and decided to work alongside my father to develop a winery for the Venge Family Reserve wines.

I began working with Justin when he created HUNNICUTT in 2001.

When Justin started the HUNNICUTT brand in 2001, Kirk joined the team to make the wine.

Country born: United States

Education: Viticulture and Oenology Degree from the University of California, Davis

Interned at Mumm Napa Valley for 5 Harvest seasons

Worked with Rapaura Vintners in Marlborough, New Zealand for the 1999 Harvest under the direction of NZ master winemaker, John Belsham

Years in the wine industry: 30+ years

Winemaking Philosophy:
My philosophy of “making wine in the vineyard” is found in every bottle. Understanding the terroir of a specific vineyard and the hidden potential of that site is imperative to the quality of wine that can be made. I strive to share ideas with the winery’s growers and work with them to attentively develop the highest quality of fruit that each vineyard can produce. I know there is no substitute to absolute quality and that the best wines can only come from the best grapes.