How did you come to decide you wanted to produce Cabernet Sauvignon?

I raised Angus and Wagyu cattle in Texas as a hobby and always liked a bottle of Cab with my steak.

What made you decide that the property that became Crown Point was the right one to invest in?

When I pulled into the property I saw the unplanted south-facing slopes and knew within minutes this was the place. There is everything here to make exceptional wines, a great climate, rocky slopes that drain water and the right elevation to make the best Cab.

What is your winemaking philosophy?

Our wines reflect the place and the people that make them. Mother nature is generous here and our wines reflect that they are rich, bold and very tantalizing on the nose. They completely reflect who we are and what we do.

What is the most rewarding aspect of owning a winery? Conversely, what is the most challenging?

To me waking up here at the vineyard every morning is truly amazing. Working with the team to make and promote these fantastic wines and to hear great the response from the market place is special. I guess the most challenging is promoting and building a new brand from an unknown AVA and area not previously know for producing world-class Bordeaux varietals.

What has been your most memorable moment since the conception of Crown Point?

Bottling my first vintage of 2013 cab in 2016 with such quality was a real achievement. The accomplishment of completing a lot of vineyard and winery projects, from planting many new blocks to building a new winery.

Just for fun- what’s your favorite dish to pair with Crown Point Cabernet Sauvignon?

A tie between a medium-rare ribeye or rack of lamb.