Category: Judges

Megan Gates grew up in a large family in California, where she learned that she could do anything she set her mind to. She decided to pursue her early interest in agriculture and earned a degree in Soil Sciences from California Polytechnic State University, San Luis Obispo, in 2001. Megan concentrated on soil conservation and developed a deep appreciation for terroir as a result. Her first job after graduation was working for the Cachuma Resource Conservation District, where she was involved in promoting soil conservation for agriculture, including vineyards. This experience was followed by a position at Flowers Vineyard & Winery on the Sonoma Coast as its enologist, crafting Burgundy-style Pinot Noirs and Chardonnays. As a soil scientist, she also was an apprentice to Dr. Alfred Cass with Integrated Wine Growing Consortium, a group of consultants who are leaders in the field of vineyard development and management.

Megan later developed an interest in winemaking and completed a Certificate in Winemaking at the University of California, Davis. She is also a graduate of the California Agricultural Leadership Program.

Megan made wines for several years in Sonoma County, one location being Cahill Winery in Sebastopol, where as winemaker she had the opportunity to work with Sonoma, Mendocino, and Napa Valley fruit. She managed the winery facility and made wine under the Cahill label as well as for custom-crush clients, specializing in small-lot Pinot Noir, Sauvignon Blanc, Bordeaux varietals, and Syrah. Subsequently, in 2007 she was lured from Sonoma to the Central Coast, where she assumed the post of winemaker at Lucas & Lewellen Vineyards. She was promoted to Director of Winemaking in 2014.

Varietals produced under the flagship Lucas & Lewellen brand include Sauvignon Blanc, Chardonnay, Pinot Noir, Syrah, Merlot, and Cabernet Franc. In addition to these, wines are also produced under the Mandolina and Queen of Hearts labels. As a winemaker, Megan sees her job as allowing the grapes to showcase their natural characteristics. She believes in balanced wines with all components married so that layers of complexity are allowed to unfold.

When she is not managing the state-of-the-art Lucas & Lewellen winery in Solvang, Megan is enjoying time with her son or free-diving in search of abalone along the California coast.

It was my first harvest —interning in 2009—when my heart first fell in love. Picking Pinot Noir at the Santa Maria Gold Coast Vineyard before the sun came up. My fingers were freezing and for hours we picked and sorted. I listened closely that morning to the theories behind the growth and life of the vine. Being that connected to the earth was inspiring.

Then, for three and a half years (2010-2013), I apprenticed at Sanguis, where I gained much more wine knowledge. Every decision and action, no matter how small they seemed, were of extreme importance to the outcome of the wine. The harvesting of grapes, all parts of the fermentation process (wether technical or artful), stirring of the lees, topping, racking…heck, even the stacking and lining up of barrels became a meditation of sorts. (Yes, by the way, this girl can operate a fork-lift.) And although times like re-coiling the hose over and over again might have seemed silly, it helped train me. I learned intention. My time there helped me grow an understanding and appreciation for meticulous dedication to detail and style.

It was at Sanguis where I saved my pennies to journey out and buy my own fruit.  In 2012, while working there, I made my first vintage and began learning on a deeper level. That path of my wine-making adventure was just starting.

Today, utilizing what I was taught, it is my goal to continue working with remarkable vineyards. In discovering their nuances I hope to help guide each varietal to make a wine that will show a sense of place and style.

And of course to always keep learning. Growing. Discovering.

Born and raised in the Northern California Bay area, Shaun grew up in one of the prime wine and grape regions of the world. His passion for wine started at a young age when He worked in the Santa Cruz mountains, home of many famed wineries. This passion quickly became an obsession. As the obsession grew, so did his thirst for knowledge about wine and wine-making. He started a Wine Party business that rapidly grew popular shortly before my move to Southern California. This experience gave Shaun the background needed to help with the establishment of The Wineyard, in Thousand Oaks, California. This winebar is known for its great wine selection, wonderful wine showcase nights, and enthusiastic owners and staff. Through this avenue, Shaun found his calling. For the past five years, His days have been full as Associate Winemaker at the Camarillo Custom Crush Winery, Traveling to UC Davis for classes, and producing his own Gold Medal Award Winning label, Consensio Cellars established in 2008.

Camarillo Custom Crush Winery

Born and raised in Houston, Texas, Greg received his Bachelor of Science in Microbiology and Chemistry from Stephen F. Austin State University in 1989. Since then, he has embarked on a myriad of careers, including a stint in a nuclear chemistry lab, bartending in New Orleans, commercial fishing in Alaska and several years in a traveling African band.

He landed at Hahn Estate in July of 2003 working as a lab technician and has since been promoted to winemaker. Greg considers working at Hahn Estate to be his dream job. In his spare time, he enjoys spending time with his family, playing soccer, and landscaping in his yard. Some days, he can be heard playing bagpipes in Hahn’s vineyards.

Associate Winemaker, Benziger Family Winery and Imagery Estate Winery

“When it comes to making decisions on buying new products or reviewing methodologies, timely research and information are important to me as a winemaker. For example, a past article on wine bottle closures was helpful for setting up closure trials; while the recent article on extraction came out when we were dealing with maceration issues. Wine Business Monthly is a source of condensed research for me and it serves to refresh the mind.”

A 27-year veteran of Northern California winemaking. Born in Texas, John brings his sense of independence to make innovative choices when selecting vineyards and choosing winemaking methods for his exclusive collection of hand-crafted wines.

https://jrewines.com/

In 2008 we started in Alameda at Rock Wall Winery and Rosenblum Cellars creating our signature wines and our venture for “love of the drink!”
The experience of being an Urban Winery was great over the years which has allowed us to grow into our current home in the wine region of Livermore Valley. We feel this is truly where we want to be, close within the bay area yet in “Wine Country”! Not just any wine country but the very first wine region of California.

My appreciation goes back to my European roots and as a young boy sipping wine with my family at dinner. This inspired a dedication in me to create fine wines. Rich, full-bodied, deep in character with a nice oak finish that is intense in flavor and special; this tradition lives on today with the award-winning (43 & counting) wines of Ehrenberg Cellars.

Ehrenberg Cellars

Long considered to be a pioneer of the Paso Robles wine region, Gary Eberle is currently celebrating 43 years in the wine industry. Owner of one of the longest, continuously-run family wineries in Paso Robles, Eberle is credited as the first vintner to plant and produce 100% Syrah in the United States. He is also the co-founder of the Paso Robles AVA and remains a longtime champion of California Cabernet. In 2015, Eberle received the Wine Lifetime Achievement Award by the California State Fair. As the 17th recipient, he joins the ranks of Robert Mondavi, Dick Peterson and others whom Eberle considers his mentors.

Eberle and his wife Marcy own and operate Eberle Winery in Paso Robles, CA. Producing approximately 30,000 cases of wine each year, Eberle Winery consistently remains one of the highest award-winning wineries in the United States.

Chris Eberle was Assistant Winemaker at the winery from 2006 to 2009.

He is a graduate of California Polytechnic State University with a Bachelor of Science degree in Agribusiness and a diploma for Enology from the University of Washington at Pullman.

He was most recently working as Assistant Winemaker at Howard Park in Australia. He says he’s happy to get back to Paso Robles and do what he does best at a winery he already knows well. “From the vineyards to the caves to Gary and Marcy and the crew, this is like coming home. I always knew I’d be back.”

Nicholas R. DeHart graduated with a degree in Enology and Organic Chemistry at California State University, Fresno.  Nick studied abroad in at Ecole d’Ingenieurs de Changins in Nyon, Switzerland, and interned in Sonoma, making world class Russian River Pinot Noir and Sauvignon Blanc.  Dedicated to his label Karine, Nick focuses on growing Iberian Peninsula and Rhone varieties located at higher elevations in the Sierra Nevada foothill ranges.

karinewines.com