From cellar work to lab work to winemaking, Scott has over 23 years of experience in the Northern California wine industry. Leveraging his B.S. in microbiology and an M.S. in viticulture and enology from UC-Davis, be built on his premium red winemaking techniques from jobs at Ravenswood Winery, Rosenblum Cellars and as the associate winemaker at Pelligrini Family Vineyards. He has also made wine abroad in India and Chile.
In 2006, Scott left his commercial winemaking job to stay home with his newborn son. Using this as a chance to develop hand-crafted,ultra-small-lot wines, Scott founded Waxwing Wines. What started as 50 cases of wine in 2007 is now closer to 1,000 cases a year.