Most of Bob's life has been spent as a winemaker. It is his driving force and passion for enjoying great wines and winemaking; that makes him who he is.
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After earning a degree in Fermentation Science from the University of California at Davis, he held a harvest crush position at Louis Martini winery in St. Helena, where he truly learned how to make wine, hands-on! He continued his winemaker journey at Concannon Vineyard in Livermore, California. While there, he helped update the winery's century-old facility and oversaw the production of all of their wines including Petite Sirah, Cabernet Sauvignon, and Sauvignon Blanc and he got his first experience working with international grapes with a Russian variety Almost al, Rkatsiteli.

​ He then spent two years at Guenoc, again as a Winemaker and Production Manager. He later took a position as Winemaker and Vice President of Production at St. Supéry in Napa Valley. He supervised the building of the winery and was responsible for overseeing the winemaking & production for all of the St. Supéry programs for almost 9 years.
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After leaving St. Supery, Bob started his own consulting business. He managed the production, blending, and bottling of more than 100,000 cases of premium wine for six clients annually. He then became Winemaker/Production Manager for Cecchetti Sebastiani Cellar and helped them grow from 30,000 cases to 500,000 cases annually then Cecchetti Wine Company (Line 39) helped them grow from 0 to 300,000 cases annually; both were Negociant programs. His experience and reputation as a world-class winemaker have made him a sought-after consultant internationally. He has consulted on projects in Chile and the Republic of Georgia. He also co-taught the Advanced Winemaking and Winery Management courses at Napa Valley College for several years. 

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Bear Creek Winery is lucky to have Bob on board and his experience in the industry shines bright for our team as well as for our clients.