A biochemistry major at Syracuse University, Justin thought he would take a gap year before medical school to work at a winery. That year turned into a career in California, where Justin started with ROAR Wines and moved on to overseeing small-batch winemaking at Mansfield-Dunne’s San Francisco production facility. As a consulting winemaker, he focuses on boutique vineyard-designate projects.
Justin’s site-driven, minimal-intervention approach includes spontaneous primary and malolactic fermentations from native yeast, and gentle cooperage that elevates rather than masking fruit. He is fastidious in the cellar, topping frequently to ensure a clean, fresh style.