Responsible for writing and implementing all work orders in a timely and orderly manner, ordering cellar and bottling supplies negotiating with vendors, preventative maintenance and line efficiency. Managed and planned daily, weekly and yearly operations, and training for all production departments including; harvest laboratory, cellar, bottling, maintenance and shipping and receiving. Held position of interim Winemaker for eight months ensuring.
- Grew production from 35,000 to 63,000 cases in a ten-year period, decreasing the bottom line, per case, by reducing material cost such as inert gas, finning, filtering, and bottling products, while maintaining the same number of cellar employees, without diminishing wine quality.
- Saved $120,000 in glass cost by finding the same quality product in the domestic market.
- Reduce barrel cost by 20% by using creative winemaking techniques on new and existing barrels.
- Developed and managed an efficient cellar protocol from grape growing, harvesting, fermenting, barrel aging and bottling.
- Implemented first cross flow filtration system to improve labor hours, wine quality and waste.
- Successfully started and pioneered the co-fermentation practice of Pinot Gris grapes with Pinot noir grapes. (1999) Acknowledge by Maria Paz Diago Santamaria, and Roger Boulton, in UC Davis thesis, for my efforts in pioneering co-fermentation with two different cultivars.
- Pioneered the production of commercial wine made exclusively from Dijon clones in California. (1996)
- Implement time saving processes in wine racking, barrel work, cleaning of equipment
- Implement new fining techniques in winemaking practices
- Developed and mentored new employees and interns maximizing their current and future potential