We’ve been keeping the secret for a little while and that doesn’t mean that things haven’t been busy behind the scenes. We are so lucky and excited to welcome our new Winemaker, Andrew, to sunny So. Cal!
We asked him to sit down with us when he arrived so we could get to know him a little better and we have enjoyed working with him so far. He’s a great addition to the team and we cannot wait to see what he does to continue the legacy of Orfila while putting a new, unique twist on our wines. Read that conversation below:
Us: Where are you from/where did you go to college?
Andrew: Born and raised in New York, University of Central Florida for Biochemistry, Chemeketa (Northwest Wine Studies Center) for Enology & Viticulture
Us: What drew you to being a winemaker?
Andrew: My mom was a manager of a fine wine shop growing up, so I’ve been subconsciously surrounded by wine my whole life. I always had an affinity and admiration for science and the arts, so when I found myself interning at local winery I was instantly hooked.
Us: Where have you worked before?
Andrew: Florida (yes they make wine in Florida), Australia (Central Victoria) , New Zealand (Nelson), Oregon (Dundee Hills), Washington (Columbia Valley), California (Central Coast).
Us: What wines have you made in the past?
Andrew: The wines I’ve produced run the gamut. Mostly focusing on Pinot Noir, Chardonnay and Syrah, but had made Bordeaux blends/varietal bottlings, Grenache, Viognier, Riesling, Sauvignon Blanc and Methode Champenoise sparkling wines.
Us: Which wines are you the most proud of/like making the most and why?
Andrew: That question is akin to asking your favorite child/pet, but I’ll proudly proclaim Pinot Noir pulls my heart strings. It is challenging to grow, has a diverse array of expressions and a transparency that reflects its origin like no other varietal.
Us: Do you have a winemaking philosophy? A method to your madness?
Andrew: Less is more! I want the expression and typicity of varietal, vineyard, vintage to be front and center. I utilize sustainable farming practices, native yeast and bacteria, whole cluster fermentation, minimal S02 and judicious oak usage to achieve this.
Us: Which wines of Orfila are you excited to make your own?
Andrew: Out of the Estate collection of wines, the Syrah. Out of our sourced program, any Pinot Noir.
Us: Which new wines did you want to bring to Orfila?
Andrew: I hope to create a single vineyard program for Pinot Noir, block designate bottlings for our Estate Syrah and expand our white wine/sparkling wine offerings.
Us: Why did you make the jump to Orfila from your previous gig?
Andrew: It was a great opportunity to continue working with varietals that I’m passionate about while expanding my horizons to work with our Estate Italian varietals.
Us: What fun things do you like to do when you are not making award winning kick ass wines?
Andrew: I love being in the outdoors/wilderness; hiking, climbing, exploring. Spending time with my wife Lindsey and our Boxer Emma, traveling, cooking, meditating, reading.
Us: Being new to California, what are you most looking forward to exploring?
Andrew: I’m looking forward to exploring the wineries and vineyards down here in SD County, cultivating relationships and learning about the region and how to best guide our fruit from vine to bottle.
Be on the lookout for more content coming from Andrew in the future. We want to keep everyone updated with what goes on behind the scenes to get you pumped for the fun to come and hopefully to learn a thing or two in the process.