Fermentation Specialist, Scott Laboratories
Seminar: Panel 1
Michael came on board with Scott Laboratories in 2007 with over 35 years of winemaking experience under his belt. Since then he shared his wealth of knowledge with North America by traveling extensively to trade shows and seminars throughout the country, many times as a speaker.
Michael’s love for anything fermenting has led him to branch out in recent years. Now a home cidermaker and distiller alike, Michael is well-versed in troubleshooting and guiding any type of fermentation, especially within the craft and home movement.
A UC Davis graduate, Michael has lived and worked in Burgundy, France and the Hunter Valley, Australia. Domestically, Michael built his experience at Novavine, Hanzell Vineyards and Caymus Vineyards. He also spent 19 years at Domaine Chandon where he put on a multitude of hats and was involved with the vineyards, operations, winemaking, laboratory and was part of the team that established the Wine Education program.
Prior to his start in the wine industry, Michael spent a year traveling cross-country by freight train, stopping to work on a shrimp boat in the Gulf of Mexico, pitch hay in San Antonio and sell art in New Orleans.