Greg has degrees in Plant Biology and Chemistry and then wrote a master's thesis on the role of native yeast in sur lie ageing. He took his passion for listening to wine and working with native yeasts--methods not suited to large-scale, industrial winemaking, but capable of extraordinary results in small lots under the attentive eye of the vigneron, and built the reputation of a number of wineries. Greg partnered with Ken & Melissa because they had experience working together in the same cellar, and shared similar values, not just about hands-on, small-lot, native-ferment winemaking, but about the relationship of the winegrower to the vineyard, farming, and nurture of family.