Wine Portfolio

Tres Goetting

Winemaker, Robert Biale Vineyards

Tres became involved in the wine industry as a teenaged cellar worker in 1987. After graduating college, he decided to take gradual steps towards his winemaking career. He worked at three of Napa Valley's touted winegrowers and producers and later found his ideal niche in winemaking at Robert Biale Vineyards.

Tres’s accomplishments have been working for the highly-respected Krupp Brothers Winery, Stagecoach Vineyards, and Valley of the Moon Winery’s top-tier Zinfandel program. Before Krupp Brothers, Tres worked as an Associate Winemaker for Ladera Vineyards from 2004 to 2010 where he gained valuable winemaking experience from fruit to bottle. He has also produced custom wine for the prestigious Post Ranch Inn at Big Sur.

Country born: USA

Education: Tres started working at a small family-owned winery in his hometown of Napa and went to study Agricultural Science and Forestry with minors in Environmental Ethics and Music at Humboldt State University. After college, Tres realized that rather than focusing on forestry, he wanted to return to Napa to pursue a winemaking career. He rose from working in the cellar to becoming the Assistant Winemaker at St. Clement Vineyards in St. Helena where he developed a keen sense in winemaking and where he was immersed in every aspect of wine production.

Years in the wine industry: 20-30 years

Winemaking Philosophy:
Tres works alongside Biale owner, Bob Biale, to co-manage and understand the intricacies of each of Biale’s vineyards. Unleashing the full potential and ultimate expression of each unique vineyard is the winery’s goal. Tres couldn’t be any happier, and Bob Biale appreciates having him as a fellow vineyard/ "vit" guy to help in size up older and, sometimes, quirky Zinfandel vineyards through dry farming, deep roots, big trunks, and sometimes - mixed varieties.

Tres says he believes in minimalistic vinification techniques in the winery. He feels that it is best to focus his efforts in the vineyard to get things right so that the wines don't require a lot of attention and each wine speaks firmly to its sense of place.