Winemaker, Nemerever Vineyards
Originally from Michigan, I earned my B.S. degree in organic chemistry and focused my graduate studies at USC on chemistry as well. My introduction to making wine came when I worked at The Wine Lab. Next, I spent 24 years at Raymond Vineyards, rising to the position of winemaker. For the past 6 years I have been the winemaker at Judd's Hill.
Country born: United States
Education: B.S., Organic Chemistry. Apprenticed at Raymond Winery.
My mentors were Lisa Van de Water of The Wine Lab and Walter Raymond.
Years in the wine industry: 30+ years
I believe in letting the grapes dictate the style of the wines I make. If the flavor or aroma profiles need to be adjusted, I prefer to use blending wine to achieve the balance that is lacking. I feel that oak is often overused and too much can hide the varietal characteristics of the grapes. I position the fruit as the dominant contributor to the wine, with oak used to add complexity. Wine should be well balanced and I am not a fan of tannic, high alcohol, high pH wines which tend to be short-lived.