Melissa, after a career in cellular neuroscience research, turned her focus on detail to the myriad aspects of managing a winery. Melissa may be found just about everywhere, with the picking crew in the wee hours of the morning, scheduling deliveries of barrels and supplies for harvest during the day, and flying redeye the next night to visit trade accounts across the country. 

Greg learned his trade as an apprentice under the great master, Andre Tchelistcheff, learning from him not only how to smell and taste wine, but also how to listen to it.  Greg is dedicated to small-lot fermentations with native yeast, which aren't risk-free, but can yield extraordinary results. 

Ken learned the ways of the farm from his Grandfather and Grandmother, and helped plant the last blocks of grapes with them. When they passed away, Ken took over the farm and with Melissa started the winery. Ken's farming practices include grazing sheep in the rows in winter and other sustainable approaches, all certified by Fish Friendly Farming.

Arnulfo has worked for Ken for many years, and for Ken's grandfather before that. He knows (and in many cases planted) every vine.