Micah and Nate: Selling and Making Biodynamic Wine

I am excited to share new podcast episodes that share the stories of how two people arrived in the winery trade by very different paths. I find that most passionate wine professionals had a rainbow of visions for their future before wine became that future. 

While wine may be made in the vineyard, it is also made by people. It is also sold by people. Too often, we separate the two, but the combination of plants and people makes our world at Troon Vineyard. In our Troon Talk Conversations, we tell those stories. 

Nate Winters arrived at Troon after a stint in the U.S. Army, where he spent his time jumping out of perfectly good airplanes. Afterward, a brief interlude waiting on tables led him to a tasting room job at Troon, where he moved up the ranks, becoming tasting room manager. Then he spent a year working in our Biodynamic cellar and vineyard before taking over as director of sales. In addition, he achieved the rank of Certified Sommelier from the Court of Master Sommeliers. He still spends a lot of time in airplanes, but no longer has to jump out of them. 

Assistant winemaker Micah Wagner started down the culinary route before detouring into an academic wine business program. Fortunately for us, she entered the wormhole that teleports otherwise rational people into a life in the wine cellar – she took a job as a harvest intern. Micah brings an unusually broad range of experience to her work at Troon, having worked on other Biodynamic vineyards, hopped around the globe as a harvest intern, and even managed a custom crush winery in California. It is hard to imagine a better winemaking school than running a custom crush, where you have to deal with many different winemakers, all with different visions. 

Their paths into wine are worth hearing. Each offers a unique insight into the world of Biodynamic winemaking and how to bring those wines to market.