Eventually, he was no longer grounded and went to college where he got his BS in Biology, and his MS and Ph.D. in Environmental Engineering. Not as glamorous as winemaking, but once he found his true vocation he was able to apply what he'd learned to make the wine he makes today.

His philosophy is simply to make wine which is well balanced. The key to enjoyable wine which pairs well with food s to balance the levels of acidity, alcohol and sweetness. The next challenge is to do this consistently.  And finally if he doesn't like a wine he's made, like his mother before him, he's likely to toss it.