Why we make wine
We celebrate those unforgettable days spent outdoors with friends and family. Whether you’re relaxing after a long climb or cranking out steaks on the grill all Saturday—we make Bluebird for those moments. Our goal is simple: produce unique and high-quality wines that people can drink everyday.
My passion for wine began at an early age growing up in a family with a long history in the wholesale wine and spirits business. After graduating from the University of the South with a degree in Economics, I moved to Australia to work harvest for Yellow Tail. In Australia I fell in love with all aspects of growing and producing wine, quickly sparking an interest to create my own wine. After harvest in Australia I headed north to catch the California grape harvest in Sonoma, CA. In Sonoma I worked harvest at Cline Cellars learning new winemaking techniques and styles. Later, my curiosity for the best in winemaking methods led me to Stag's Leap Wine Cellars in Napa, CA. These experiences have culminated in a wine we're very passionate about -- Bluebird.
After college, I embarked on a variety of jobs and adventures including mountain guiding in Alaska, environmental consulting in Australia, and teaching kids about the dangers of AIDS/HIV in Sub-Saharan Africa. During these travels, I spent time in California and was immediately drawn to the Pacific Ocean, the walls of Yosemite and the skiing around Lake Tahoe, CA. Around that time, eight years ago, Ryan and I launched our first wine brand and dove headfirst into the wine industry. We made every mistake but learned quickly. For the first few years, we made a beautiful boutique, single vineyard Pinot Noir and Chardonnay called Miracle One. Recently we decided to join our passion for the outdoors with our love of wine to focus on Bluebird.
I started working in the wine industry in 1996, and founded Amicus/X Winery in 2001 and guided its rapid growth. I earned my BS from UC Davis and a MBA from Cal Poly San Luis Obispo. Along the way, I completed extensive graduate research in Enology (the study of wine) at UC Davis, and was asked to present my work at the American Society of Enology and Viticulture's annual meeting. My viticulture experience was bolstered while working for Gallo of Sonoma, and my enology experience working for Napa Valley wineries including Heitz and Cuvaison. I also worked with Cape Clairault Wines in Australia. Working with Ryan and Lane on Bluebird is an incredible adventure. I look forward to making great wine and memories with all of you.