As a 24 year old kid from Dallas, winemaking wasn’t exactly the most obvious career path that springs to mind. However, after working as a waiter in several of the city’s finest restaurants, acquiring a love for all things wine, and getting the go-ahead from my bride to be, we sold everything that we owned to chase the lofty aspiration and dream of becoming a Winemaker.
Completely self taught thru diligent self study and the utilization of winemaking mentors, I knew that true learning when it comes to such a stylistically artistic, yet mindblowingly organic and mystifying thing such as winemaking can ONLY be accomplished through hands on experience MAKING WINE. There is absolutely no substitute. I honed my craft in the garage of an elderly vineyard owner in Napa. He grew the grapes, I made the wine, and we split the product on bottling day.
In 2004 at the age of 26, I officially started my professional career by launching Modus Operandi Cellars with 200 cases of Napa Cabernet. In 2006, I started a new chapter when I was hired to manage the custom crush winery where I made Modus. I was responsible for over 1000 tons of grapes and literally hundreds of fermentations, working closely with 14 of the winery’s clients… a perfect crash course for the current chapter of my life. I am currently the Consulting Winemaker for five small wine brands spanning Napa, Sonoma, Monterey, Sierra Foothills, and the Agoura Hills of Malibu.
It has been my great honor to have my wine poured at a historical State Dinner at the White House. Author Michael Connely has also written Modus Operandi into the best selling novel The Black Box. My wine was hand selected to be paired with food prepared by Celebrity Chef Tom Coliccio at the 2013 Aspen Food and Wine festival.
I am so thankful to God that at such a young age, I found my passion and was fortunate enough to be able to enjoy it as a career. I believe that winemaking is an art that is supported by science however a solid conceptual understanding of the science is also necessary.