Jerold O'Brien was twenty-two years of age and a young Air Force pilot when he first recognized his interest in wine. Over the years, his travels to various parts of the world offered exposure to many different cultures, and their food and table beverages. "The more I tasted, the more I wanted to know, particularly about the wines. Why were they different? What was it about the soil, climate, grape variety and winemaking practices that produced the unique qualities of various wines?"
In 1970, Jerold moved to San Francisco, the center for the wine industry in the Western Hemisphere, where he began taking classes and working part time in wineries. "The more I met the great people in the wine business, the more I wanted to be part of this industry." In 1973, he found an 18-acre parcel in the Santa Cruz Mountains, then an abandoned orchard sitting atop a 2,100-foot ridge overlooking the Monterey Bay.
After several years of preparing plans and studies, he secured permits for the house, vineyard and winery building. In 1979, the winery was bonded. Purchased grapes were used for the initial production of wine and Silver Mountain was born.
Today, Jerold has an extensive background in the combination of art and science that is winemaking. The commitment to excellence, sense of adventure and fearless approach to challenge that he developed as a combat pilot are the very traits that make him shine as a winemaker. Jerold avoids technological shortcuts and instead uses traditional techniques like extended maceration and hand punch-downs.
He channels his time and energy into one specific goal: creating premium, world-class wines at reasonable prices. Jerold carefully inspects every barrel of wine to ensure the quality and flavor for which Silver Mountain is known. His old-world attention to detail and passion for wine will continue to make Silver Mountain Vineyards a standout in the wine industry.
NOTE FROM WM: Is there anything else you need to know?
1 comment:
Cool. A blog about wine. Love it!!
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