I make wines that represent the specific area the fruit grows and the vintage in which they are made.
I have spent 30 years in the restaurant industry learning as much as I could about flavors, both in cooking and in mixology. I spent 25 years working for restaurants that ranged from family owned operations to large corporations.
I opened my first restaurant with a partner in Portland Oregon in 2001. It was a good partnership that blended local freshness with seasonal ingredients. I sold that partnership in late 2005 and opened a restaurant that focused on matching local Oregon wines with the diversity of American style cuisine that focused on steaks and Northwest seafood.
I then went to work in the cellar at Panther Creek learning the process of fermentation and barrel aging of premium Pinot Noir. After 4 harvests at Panther Creek I expanded my knowledge by moving to Carlton Cellars and managing a custom crush facility, with five different wine makers creating a variety of wines.
In 2011 I produced my first vintage of Pinot Noir and made my first blended wine and set off to create D’Anu Wines. So after 30 years in the restaurant business I work to create wines that are true to themselves and layered with flavors. As when you cook you want the main ingredient to showcase what you do. In this case it’s the fruit we work with.
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