Gregory Graham’s appreciation of grapes began at an early age in a suburb of Cleveland, Ohio, where his family owned and operated a 10-acre Concord grape vineyard.
His winemaking experience started while he was in college in the mid-1970s. He had completed his service in the military and decided to attend Cleveland State University, earning a degree in mechanical engineering. Greg’s interest in winemaking grew rapidly, evolving from home winemaking to desiring to produce European varieties and improve his wines.
In 1980, Greg moved to California and enrolled in one of the top viticulture schools, the University of California at Davis. He obtained his bachelor of science degree in enology in 1983.
Following his internship at Freemark Abbey Winery, Napa Valley, Greg immediately landed an assistant winemaker job with Rombauer Vineyard. Two years later, in 1985, he was hired as an enologist at Robert Mondavi Oakville. He then returned to Rombauer in 1988 to take the head winemaker position. His work brought recognition to the Rombauer label, especially with Chardonnay, Merlot, and Zinfandel wines.
While working as a winemaker at Rombauer Vineyard in Napa Valley, Greg envisioned producing wines under his own label. He began to do so in 1992, using fruit he purchased in Napa, Carneros, and Knights Valley.
