Purity Winemaker @ Michael’s – (Santa Monica)

11/09/2017 - 5:00 pm

By Return to Terroir
After working in restaurants for almost 20 years, and having passed through almost every position in the front of the house, I found myself gravitating more and more towards wine. A little over nine years ago, just before the birth of my first child, I was invited to take the Wine & Spirits Education Trust level 3 course. The class was a great experience, and became a pivotal point for me. About a year later, I was, again, invited to attend the level 1 course of the Court of Master Sommeliers’ program. This eventually led me to studying for and passing the Certified exam in 2011. At about this time, I was running a wine program for a local Italian restaurant. My employer asked me to find a wine for a private label he wanted to incorporate into ourwine program. In doing this, and dealing with all the inherent legal regulations, I began to see a path towards production. I started reading everything I could about the science of wine and started asking every winemaker who came into the restaurant how they did what they did. By 2012, I was searching out a winemaking space and getting licensed. 2013 was my first year as a winemaker, and ever since, I’ve tried to build on the previous year’s experiences. As of 2016 all of the fruit I source is grown organically, and as of 2017 I’ve entered into a lease to farm a vineyard in Calaveras County. I’m had the great fortune of being able to show my wines at two wonderful natural wine fairs, Califermentation, and Brumaire, and I was recently invited to pour at La Dive Bouteille in 2018.