Graduating with honors from the UC Davis Viticulture and Enology program was just the start for Matt. After completing several harvests in Sonoma County, he journeyed to South Africa, where he swam with Great White sharks off the coast while making wine in Stellenbosch at Warwick Estate. Later he learned Spanish in the Bio-Bio Valley in Chile, while getting to know Chilean winemakers and the wonderful local culture.
Matt next came home to the U.S. to work in upstate New York and Hunt County, aspiring to almost freeze to death making ice wine and delicious, crisp dry Rieslings. He then returned to California to a position at Stags Leap Winery in Napa Valley. Before moving to Oregon, he most recently worked at Clos Pegase for a few more years as associate winemaker and made various other Sonoma County brands on the side. Matt has always wanted to come to Oregon and loves making beautiful wines at Lemelson Vineyards. Lemelson’s commitment to terroir-driven, minimalist intervention winemaking from organically farmed estate vineyards is his dream-come-true job.
When not at the winery, you’ll find Matt hiking or running in the deep green woods and verdant fields of Western Oregon, trying to catch a glimpse of the majestic Mt. Hood in the distance.