On a three month motorcycle trip after college in Texas, I rode and camped from Austin to San Diego to Vancouver, BC. and experienced the West Coast. Falling in love with the land, the vistas, the climate, the Pacific Ocean, the mountains, the cities, I knew one day I would return.

Uninspired by a stint in the oil industry, I longed for work requiring craft and mastery. I had discovered wine and was intrigued by its variety and complexities. I decided that I would pursue winemaking as a career.

I found harvest work in the Napa Valley in 1989. I loved the smell of the winery, the barrels, the fermentation, the long hours, the whole process.

After graduation with a master's degree in winemaking from UC Davis I worked as an enologist in Napa at Trefethen Vineyards learning the ins and outs of production winemaking.

In 1996 I came to Washington as a winemaker. I was floored by the quality of the wines. I was drawn to the pioneering spirit of this emerging world-class region. My colleagues at Hogue Cellars were among the most respected winemakers and viticulturists in the Northwest, including Wade Wolfe, David Forsyth, Tony Rynders, Nicolas Quille, and Rick Hamman.

In over 20 vintages in Washington I have worked with some of the best vineyards in the state and know the growers well. In working with grapes from all areas of the Columbia Valley I formed a deep knowledge of the growing region one acquires only through time and experience.

Throughout my career, I have used both traditional techniques as well as the latest technology. Cutting edge studies on tannin extraction have guided my red winemaking, interestingly leading to old-school one-ton bin fermentations. 10 years of studies on closures in both reds and whites led to my decision to use the Stelvin screwcap: I found it is the best choice for wine preservation and bottle-to-bottle uniformity for all wines

By 2013 I was ready for a new challenge. Consulting for estate winery Côte Bonneville since 2001 had confirmed for me the potential of single vineyard wines made with artisanal methods. Combining my years of training, expertise and knowledge of the Columbia Valley's varied terroirs, I founded Co Dinn Cellars where I am dedicated to making wines worthy of Washington's world-class vineyards.