“Every decision we make impacts the wine in the glass, from when we pick the fruit to the yeast we use to start fermentation, to the toast level of the barrels,” said Emily. “My approach is to experiment with those different elements to create balanced wines that ultimately showcase the unique terroir of our Amador County vineyards.”
A career in wine wasn’t on Emily’s mind when she earned her bachelor’s degree in biotechnology and biochemistry at Eastern Washington University, but her strong foundation in science would prove invaluable down the road. While working in a diabetes research lab after college, a part-time stint in a Woodinville tasting room gave Emily a behind-the-scenes look at winemaking. She was drawn to every aspect, from fruit selection to fermentation science to barrel aging. In a rather bold move, she quit her steady job to try her hand at winemaking, and she’s never looked back.
For eight years, Emily honed her skills in various positions at Wahluke Wine Company in Washington, most recently as the head winemaker for the portfolio’s Milbrandt Vineyards. Throughout her tenure, she earned seven 90+ scores from top critics, demonstrating her ability to bring a wine to its ultimate potential.
