After spending many years cooking in professional kitchens, I accidentally fell in love with the Italian wines of Taurasi (made from the Aglianico grape), Barolo (Nebbiolo), and Tuscany (Sangiovese). They are wines with beautiful aromatics but also profound earthiness and focus – exactly the same qualities I had been trying to achieve with food. Today, we grow 10-acres of vineyard planted to 13 different grapes at 1,500' elevation with a focus on those beautiful Italian vines that spoke so deeply to me.
