A native of Northern California, John moved to the Napa Valley in 1997 from San Bruno, CA. John worked with Chef Hiro Sone as Chef De Cuisine at Terra Restaurant and then joined the Outpost Winery Team to become the assistant wine maker to Thomas Rivers Brown in 2003. John has had a lifelong, family-bred passion for fine wine and gourmet cuisine, and has been pairing the two from very early in his youth.
John’s noninterventionist winemaking philosophy is used to celebrate the style of land where the grapes are grown. He has been able to merge his refined culinary palate with a sophisticated breadth of wine knowledge to create a wine with the decadence to stand alone or pair with rich, powerful flavors.
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