Winemaker Matt Iaconis wanted to be an astronaut. Or so he thought. He went to U.C. Davis to learn aeronautical engineering and play football. But he tore his ACL and felt miserable in his courses. Something had to change.

When Matt signed up for a winemaking elective, he expected a fun class that might benefit him at the dinner table not to fall hard and fast for the dirt-to-bottle process of winemaking. But that’s just what happened. Winemaking brought together his athletic discipline, his scientific rigor and his love of math. He earned a viticulture and enology degree from U.C. Davis’ world-renowned winemaking program before setting off to work as a winery apprentice in Australia, New Zealand, Italy and France.

Tasting wines in Burgundy and Champagne early in Matt’s career hooked him into the combination of site and process. It sparked something in him that went against his corrective training. Rather than manipulate or intervene, he wanted to get out of the way. Do as little as possible to let the grape’s potential manifest itself. The chemistry was not necessarily in the winery but on the vine. Pick the right grapes at the right time. Matt’s love of white Burgundy and Champagne informs his winemaking, site selection and philosophy.