Kris Curran Kris grew up in the Santa Ynez Valley. Her early love of animals cultivated her passion for science which, in turn, led her to earn an animal science degree at Cal Poly, San Luis Obispo. She became enticed by the scientific side of winemaking while working with Bruno at Sanford Winery and received her second bachelors from Fresno in winemaking. Kris began as assistant winemaker at Cambria and later became a founding winemaker at Koehler and then at Sea Smoke Cellars, where she produced seven vintages. After leaving Sea Smoke, she worked as winemaker for Foley Wines from 2008 to 2010. Although Kris is popularly known for crafting Pinot Noir, her passion is Spanish varietals. She was the first California vintner to popularize Grenache Blanc, which Curran started making in 2003. Kris loves the variety and challenge of mastering different production techniques. I have come to appreciate the unique personality of each varietal with which I work. I combine this understanding with my scientific knowledge in pursuit of crafting the best wine possible. Bruno D'Alfonso Bruno spent his formative years hunting and fishing in the wild, open spaces of southern California. His love of the outdoors led him to earn a degree in soil science from Cal Poly. Bruno's fascination with fine wines inspired him to seek a second bachelors degree from UC Davis, this time in winemaking. Shortly after, Bruno had the wonderful fortune of working with two California winemaking icons: Richard Graff of Chalone Vineyard and Richard Sanford, the Pinot Noir pioneer of the Santa Rita Hills AVA. After three vintages with the late Mr. Graff at the Edna Valley Vineyard, Bruno joined Mr. Sanford to help begin Sanford Winery. He remained Sanford's winemaker for twenty-three vintages and during that time became a partner. Bruno is one of the best Pinot Noir winemakers in the business and is currently producing exceptional Pinot Noir under his BADGE and Di Bruno labels. Over the years I have begun to understand the 'designing' of wine. That has become my goal: to create wonderful, stable, long-lived, stylized wines.

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