Brian grew up and attended college in Texas. While in college Brian managed a wine store to make ends meet, ultimately falling in love with wine. For the next five years he sold wine retail and also as a distributor for several famous French wineries. Brian decided to move to France to learn how to make wine in 1995. He attended the University of Bordeaux while working at several small Chateaux in Bordeaux and Burgundy all the while soaking in the old world style of wine-making. While still living in France, Brian attended the Wine and Spirits Educational Trust in London flying back and forth for classes.
Brian moved to Napa in 1997, continuing his education at Napa College and working for several wineries and winemakers of distinction before turning his attentions to specializing in small family-owned projects with unique terroirs.
Now, Brian is the winemaker for Ramian Estate, J.Garrett and 9.19 his own labels. He is also the wine-making consultant for Canard Vineyard, Parlay and Payout Wines, JACK Wines and several new, non-named winery and vineyard ventures.
There’s a wonderful movement taking shape, a renaissance back towards the“old world” style, softer, elegant, better balanced wines (but still cellar worthy of course) with California fruit flare. In California we are the best of both worlds: Old and New.
Being not known is a plus for us. I call it an anti-commercial, conglomerate rebellion. We are the polar opposite of the norm: hand crafted, small batch and ultra-limited productions, you can’t generally get. We are loyal to the core to each and every fan of my wines.
I select our grapes, wine specific, from mainly small family-owned vineyards; the most unique properties, sparing no expense on farming techniques. No matter the cost of production or philosophy, it’s a revitalization of quality for the customer; first revolution.
We drop fruit, skip rows, leave whole sections of fruit out, select out every single part that’s not the very best, sort methodically with no expense sparred during production. Then we keep everything separate at all times, only blending when we are absolutely sure of the quality; of the output.
But, consistent quality above all, each years wines are unique in their own rite; nothing cookie cutter here. We are always striving to over-deliver, making new believers and loyal fans each and every time. We have the privilege to have an audience.