Consultant Winemaker
Tim is a native of the Finger Lakes region of upstate New York who grew up around his grandfather’s vineyards. His early formal training was in the field of music but other than an inspired period as a traveling musician, he brought the creative sensibilities of a musician to the craft of winemaking. Tim has 30+ years experience in the grape and wine industry. Throughout his career, he has crafted many award-winning wines from vinifera, hybrid, and native varieties, specializing in dessert wines like port, sherry, late harvest and ice wines. In recent years he has expanded his portfolio to include formula wines, hard cider, and wine spritzers. Tim is an experienced project and production manager and has judged wines in several international competitions.
In his role at PA DEP, Victor manages the Clean Water Program’s Operation Section which is responsible for the monitoring of over 1,200 permitted facilities to ensure regulatory compliance. His section ensures that persons or facilities that discharge to Pennsylvania’s waterways are complying with applicable environmental laws, rules and regulations. Victor has served with the PA DEP for over 11 years and has extensive experience in dealing with permits, wastewater treatment, industrial storm water, agriculture, and water pollution incidents. He holds a degree in Criminology from Indiana University of Pennsylvania and is a certified Wastewater System operator. Victor is a veteran of the U.S. Army and served six years as a military policeman in the U.S. and Europe.
As a native of Williamsburg, VA, Rockbridge Vineyards is the realization of Shep’s dream to make fine wine in his native state. He had decided to learn how to produce fine wine in Virginia while on a Fulbright scholarship in Germany. In 1978 he moved to California and earned a Master’s Degree in Enology at the University of California at Davis and worked at Schramsberg, Chateau St. Jean, and Carneros Creek Wineries. He returned to Virginia in 1986 and began to learn the ropes as winemaker at Montdomaine Cellars (his 1990 cabernet sauvignon won the l993 Virginia Governor’s Cup), before starting his own winery. In 1988 Shep purchased a farm in northern Rockbridge County in the Shenandoah Valley at a higher elevation than most Virginia vineyards, and planted five acres of grapes. By processing each wine minimally and employing traditional small batch methods, the full intensity and terroir of each wine is captured in Shep’s winemaking.
Born in Great Britain, Matthew learned to appreciate wine from his Father. Together they collected and enjoyed wines from around the world. It was this early passion for wine that took Matthew to UC Davis, where he obtained a double degree in oenology and viticulture with a minor in business and marketing. In addition to school work he also worked part time in the Sierra Foothills and as a research assistant. While at UCDavis Matthew was elected president of the Davis Enology and Viticulture Organization (DEVO).
Upon graduation Matthew worked for Grgich Hills Wine Cellars in Napa Valley. In 1998 Matthew was hired by Heitz Wine Cellars. Later as Cellar Master/Assistant Winemaker he took over the Cellar Select Chardonnay program. In 2002 Matthew moved to Williamsburg, VA where he took the position of winemaker, and soon after was promoted to Executive Vice President, and now a small shareholder. In addition to making wine for The Williamsburg Winery Matthew also makes wine in Mendoza, Argentina every year and along with his wife Elena, have their own wine brand “M”. When not making wine Matthew consults for other wineries and gives lectures and seminars to many different organizations, both nationally and internationally. Matthew’s professional affiliations include; professional member of the American Society of Enology and Viticulture, VP for Board of Director for Dream Catchers, Board of Governors for The Chesapeake Bay Wine Classic Foundation and an active member of La Chaine des Rotisseurs – the world’s oldest food and wine society.
Ryan holds a Master’s Degree in Soil Chemistry and Mineralogy from Virginia Tech, where he also earned a Bachelor’s Degree in Environmental Science and a Certificate in Local Government Management. Ryan has been with Loudoun County as the assistant county soil scientist, county soil scientist, and most recently natural resources team leader for over 13 years. He is responsible for the administration of environmental policies adopted to protect sensitive environmental resources in the county, such as those areas underlain by limestone. Prior to his time in Loudoun, Ryan was employed by a forest management consultant as the project soil scientist.
Ryan is a Licensed Professional Soil Scientist (LPSS) and Alternative Onsite Soil Evaluator (AOSE) in the Commonwealth of Virginia. He has served as president of the Virginia Association of Professional Soil Scientists (VAPSS) twice, lives with his family in Clarke County and volunteers as a youth soccer coach.
Donna and her partner Rick Rousseau established Mill River Winery in 2008 after significant market research into the economic feasibility of developing a sustainable winery on the North Shore of Boston, MA – an area where wineries are not commonplace. The study culminated with the writing of a business plan to secure commercial funding to purchase a cider mill property (circa 1890) and convert it into a winery with a tasting room and vineyard. Mill River Winery has been successful with a “local wines – global vines” concept and produces wines using Massachusetts grapes as well as vinifera grapes sourced from global regions. Prior to joining the wine world, Donna was employed in the chemical industry and as an assistant professor of chemistry at Rhode Island College. She is most passionate about winemaking and helping to further grow and develop farm wineries in Massachusetts.
Owner and Winemaker
Peter is at the helm of New Hampshire’s oldest winery. He is past president of the New Hampshire Winery Association, chairman of the Northern New England Chapter of the American Wine Society, and a member of the advisory board for the Eastern Winery Exposition. He has been growing American, hybrid and vinifera grapes since 1982 and producing wine commercially since 1994. He has mentored many of the New England growers starting vineyards and wineries and has emphasized the importance of selecting the right grape varieties for each site. He is a strong advocate for the French-American and Cornell hybrids, especially for the white varieties in USDA Zones 5 and 6. Seyval is the signature grape for his winery.
Vice President
Oliver, a German native and now a U.S. citizen, is the VP of PA Trellising Systems, which has manufactured superior galvanized steel posts for viticulture and horticulture for over 30 years. Oliver started his wine industry career in 1984. In 1997 he immigrated to the U.S. and worked as Vineyard Manager/Consultant in MI, NJ, GA and now in VA where he lives in Charlottesville.
Although Thomas and his wife Mary make wine in Oregon and Niagara as well, Burgundy is Thomas’ spiritual home – the sacred ground where the Chardonnay and Pinot noir grapes first evolved, then happily grew and acclimatized. There Thomas works, where possible, with organic vignerons to ensure that the local sense of place is best expressed. The same is true for Niagara and Oregon. The Bachelder vineyards stretch from Nuits-Saint Georges in the north, through Beaune, heading south to Puligny-Montrachet. Bachelder has rented very modest cellars just outside of Beaune and leads a Garagiste-like existence. In Niagara, they work with growers all along the “Bench” from St. David’s through Vineland to Beamsville (where they rent cellars), and in Oregon, they work mostly with fruit from the Yamhill-Carlton Appellation, and can be found making their wine at the Carlton Winemaker’s Studio. Wherever he works, Thomas crafts wines that sing of their origins with as little “make-up” as possible – wines that are finely-perfumed and tightly-wound, offering the classic refined fruit and textured minerality of the best terroirs, whether grown in the Limestone-laced Burgundian earth, with the silty calcerous Espcarpment soils in Niagara, or the complex sedimentary and volcanic-derived soils of Oregon. The Three Terroirs series is now making nearly 15 different Pinot Noirs and Chardonnays made by Thomas in Burgundy, Niagara and Oregon!
E08 | Growing & Making Quality Pinot Noir
Geologist and Principal
Bubba helps winegrowers see the complete picture of what’s underground so they can avoid making bad decisions and maximize wine quality. An internationally recognized terroir scientist, he couples his training in classical geology with modern technology to help growers make informed decisions about everything from site selection to vineyard layout and design. His studies in soil mineralogy and potassium (K) with Lucie Morton and Clifford Ambers helped to revolutionize industry-wide soil K nutrition recommendations for the Mid-Atlantic. Bubba will be sharing case studies from real-world scenarios to help you avoid making big mistakes and maximize your site’s potential so you can establish a legacy of excellence for your vineyard.
V06 | Vineyard Establishment and Expansion
