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Martin Reyes, Master of Wine
Ana Diogo-Draper, Director of Winemaking, Artesa Vineyards & Winery
Elizabeth Vianna, Winemaker and General Manager, Chimney Rock Winery
Julie Johnson, Owner and Winemaker, Tres Sabores
Join Master of Wine Martin Reyes to explore concrete examples of how wineries in Napa Valley are taking climate action. Throughout our history, vintners in the Napa Valley have set the highest industry standard of land use and management designed to preserve our agricultural heritage and way of life. Building on our history of stewardship, vintners continue to demonstrate leadership through programs like Napa Green, which provides the opportunity for comprehensive sustainability certification in both the vineyard and winery. And today, the Napa Green programs continue to evolve, requiring an even greater commitment to climate action, regenerative agriculture and social equity. Three winemakers will take part in a discussion of what they are doing at their wineries: Artesa Vineyards & Winery, Chimney Rock Winery and Tres Sabores.
Martin Reyes, Master of Wine
Join Master of Wine Martin Reyes to explore concrete examples of how wineries in Napa Valley are taking climate action. Throughout our history, vintners in the Napa Valley have set the highest industry standard of land use and management designed to preserve our agricultural heritage and way of life. Building on our history of stewardship, vintners continue to demonstrate leadership through programs like Napa Green, which provides the opportunity for comprehensive sustainability certification in both the vineyard and winery. And today, the Napa Green programs continue to evolve, requiring an even greater commitment to climate action, regenerative agriculture and social equity. Three winemakers will take part in a discussion of what they are doing at their wineries: Artesa Vineyards & Winery, Chimney Rock Winery and Tres Sabores.
This discussion will be geared toward a technically knowledgeable audience including those studying for the MW, MS and WSET Level 3 and Diploma exams. Avid wine enthusiasts welcome to join to learn about the nerdier side of the wine industry.
Ana Diogo-Draper, Director of Winemaking, Artesa Vineyards & Winery
Born and raised in Portugal, Ana moved to California in 2005 to join the team at Rutherford Hill Winery. In the course of her eight-year tenure she was promoted from harvest intern to Lab Manager, and finally, Assistant Winemaker. She joined the Artesa winemaking team in 2013 as Assistant Winemaker and then Director of Winemaking in 2015. Known for her collaborative approach, she thrives in the fast-paced winery environment and excels at a wide diversity of experience from quality control assurance to creative applications such as sensory analysis and blending.
She credits her professional success to a passion for agriculture and winemaking, nurtured from a young age in Portugal when she first planted vines with family and neighbors immersed in the European tradition of wine appreciation: “I always knew I wanted to do something related to agriculture and nature. For me, “the calling” came once I took my first winemaking class. I enjoy the creative aspect of winemaking “blending is a true alchemy and it has been a thrill to discover what kind of styles and approaches I most enjoy.”
Elizabeth Vianna, Winemaker and General Manager, Chimney Rock Winery
My experience as a winemaker began with two wonderful internships, the first at Trefethen Vineyards and the second at Chimney Rock Winery, more than a decade ago. I then went on to Napa Wine Company for a few years as lab director and assistant winemaker, where I learned much from some amazing winemakers in this valley. I was fortunate enough to work closely with Heidi Barret, Celia Macyzek, Erin Green and Pam Starr, among many other inspiring women in wine. I then returned to Chimney Rock as assistant winemaker in 2002 and was eventually promoted to winemaker.
Julie Johnson, Owner and Winemaker, Tres Sabores
I married a winemaker. Then I married another winemaker. They both make great wine and I’ve learned a great deal through a 30-year-long process of love and osmosis (and personal gumption, I guess!)
I was encouraged to start making wine in 2001 – “Don’t you think it’s about time that you start making the wine (from your front yard)?”, he said.
Making the commitment to third party certification takes time and effort, but it is worth it to demonstrate our commitment to the community and to protect our watershed, our land and the air we breathe.