At California Polytechnic State University—San Luis Obispo, Ross studied agribusiness as well as wine and viticulture. He entered the business world shortly after graduating, but couldn’t resist the call of wine. After getting his start as a cellar rat, Ross worked his way up to the position of Director of Winemaking at Truett • Hurst Winery in Healdsburg, Sonoma. He currently also directs winemaking at the Russian River Valley label VML, and consults for several boutique labels.
Ross built Treviso in components, eventually selecting five different clones, and fermenting the lots separately before blending. He favors partial stem inclusion for the sake of texture and spice. His fermentation protocol, which includes a long cold soak, underscores the natural power and intensity of the fruit, as well as its juicy and luscious qualities. He then softens the wine in mostly neutral oak for less than a year—just long enough to round out any edges.