After receiving a degree in Agricultural Economics from the University of Maryland, Dean got his start in the Napa Valley and Sonoma vineyards working under the tutelage of renowned winemaker Erin Green. His experiences took him across the globe working at benchmark estates in Argentina, South Africa, Australia and New Zealand. In Bordeaux, he concentrated on Merlot and Cabernet Franc in the Pomerol and Saint Emilion area. After a residence in France he moved on to work at his ancestral home in Piedmonte, Italy to focus on even older winemaking traditions. In November 2014 he became head Winemaker at Jamesport Vineyards.
What are the unique characteristics of your winemaking style?
A little more rustic, keeping things simple. I try not to be bound by the numbers. Nothing is systematic; everything is done according to taste for each wine.
In your opinion, what foods are paired best with the wines of Long Island?
The local shellfish with Sauvignon Blanc is classic.
What Long Island wine would you recommend to someone just discovering the region?
Mattebella Vineyards, small production wines with a lot of intensity. The vineyards are very dense for the area, the vines produce smaller amounts of fruit with great concentration. A serious example of LI terroir.
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