Owner and Winemaker at Day Wines, Dundee Oregon.
2020 James Beard Awards Semi-Finalist Outstanding Wine, Beer & Spirits Producer
2019 San Francisco Chronicle Winemaker to Watch
2017 Wine Enthusiast 40 Under 40

I’m a PNW native who fell in love with wine in northern Italy as a 19 year old traveling abroad. The way that locals saw wines as a form of cultural expression and had pride in their unique regional varieties really drew me in. In my mid twenties I sold everything I owned and traveled around the world for two years to wine producing regions, eventually visiting around 80 individual wine regions, and tasting and documenting over 1500 wines. Through my travels I found that wines made from organic or biodynamically farmed fruit and utilizing a minimalist approach of native ferments, judicious new wood, minimal inputs and only filtering when necessary, were the wines that spoke to me. I returned home to Oregon in 2008 and began winemaking classes as well as working internships in Oregon and abroad. I worked for Brooks, Eyrie, Willakenzie, Belle Pente, Scott Paul, and Grochau Cellars in Oregon, Domaine Huber-Verdereau in Volnay, Murdoch James Estate in New Zealand, and Cepas Elegidas in Mendoza. Additionally I worked in retail, as a server and wine director in fine dining, briefly in distribution, and in cooperage, selling barrels. I purchased my first two tons of fruit in 2012 and made my wine in Dai Crisp’s winery Lumos in McMinnville. When my wine was resting in barrel I wrote an extensive business plan and was working four jobs to pay for the 2013 harvest. At one of the restaurant jobs I was waiting tables one night and some diners saw a big grape tattoo covering my forearm. They asked about it and through the course of their dinner they made the decision to lend me money to make my business plan come true. We currently make an average of 15,000 cases annually, sourcing fruit from high quality sites around the state. Due to my extensive travels, my appreciation for wine pairing with food, and some unquenchable curiosity, we work with around 25 grape varieties each year. The bulk of our production is Pinot Noir but we also make Chardonnay, Alsatian varieties, Syrah, Mondeuse, Pinot Meunier, Gamay, Tannat and lately have been leaning into Italian varieties with Vermentino, Zibibbo, Dolcetto, and Arneis. Going back to my origins, I am currently working on a new wine project in Piedmont as well.