Although he toyed with the idea of becoming a pilot or a firefighter, Nate Weis’ decision to pursue winemaking seemed almost inevitable. A Napa Valley native whose father is also a winemaker, Nate grew up with wine on the table and a drawer full of t‐shirts emblazoned with winery logos. His first job after graduating with honors from UC Santa Barbara with a BS in Biopsychology / Neuroscience was as a “cellar rat” at Groth Vineyards & Winery. “My dad suggested I make sure I actually liked winemaking before heading down that career path. I loved that first harvest, so I packed my bags, dropped my application for UC Davis grad school in the mail and went off to Hawke’s Bay, New Zealand.”
Nate spent the 2003 harvest at two New Zealand wineries – Craggy Range Winery and Sacred Hill Wines – and when he returned home he worked a harvest for Etude Wines before starting grad school. After earning his MS in Viticulture and Enology, he was hired as cellar master at Etude, and then spent two years as assistant winemaker for Patz & Hall Wine Company. In 2008 Nate was hired by Marchese Piero Antinori to be winemaker for Antica Napa Valley, where he made Cabernet Sauvignon, Chardonnay and Merlot. He also served as winemaker for Aril Wines in Napa, a small ultra‐premium producer of Cabernet and Syrah.