At Chateau La Tour Carnet in the Haut-Medoc Appellation, I focused on Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec.
I wanted to discover the world and fulfill my childhood dream of living in America, so I enrolled in an exchange program and started working in Oregon at Willamette Valley Vineyards. Under the supervision of a French-trained winemaker, I studied the ways Riesling, Gewürztraminer, Pinot Noir and Chardonnay were made, in the best Burgundian tradition. I extended my first stay in the U.S. with a gig down in Florida making orange juice and taking care of citrus groves.
The following year, I went to work at Newton Vineyards in the heart of the Napa Valley, known for Chardonnay, Cabernet, Merlot, Pinot Noir, Syrah and Zinfandel.
During this stretch of time, I managed to find Catherine, my future wife, and finalize a new chapter of our lives. My official American career started at Flora Springs Winery in Saint Helena, working with Bordeaux-style wines. At Towmey Cellars (part of the Silver Oak family) and at Matanzas Creek winery, I expanded my viticulture and winemaking skills and furthered my red winemaking and blending abilities: biodynamic vineyard management, sweet wine fermentation, skin contact, Port-style wines, grape sorting, sulfur additions and managing a cellar crew of 15 people.
More recently, I managed the oak barrels and oak alternatives at Beringer Vineyards for Treasury Wine Estates. This was a key position for me to understand how to make better and more consistent quality wines that consumers can enjoy.
I have now been with WineShop At Home since March 2012, keeping our tanks shiny, clean and ready for the next batch of grapes and the next vintage of wines.
