Mark Herold PhD/Winemaker
Mark Herold’s fascination with wine started in his childhood home in Panama City. On his twelfth birthday he liberated a bottle of Port from his father's cellar. Undeterred from the horrendous hangover that followed the next morning, he set about to learn as much as he could about wine. After completing his academic career at the University of Davis with a Ph.D. in Ecology with an emphasis in nutritional biochemistry, he started his first foray into the wine world at Joseph Phelps Vineyards as the Research Enologist. Here Mark was able to bridge the scientific method with winemaking to determine the best approach to making the best expression of wine quality and seamless oak integration. Merus was a labor of love that Mark started in 1998—a Cult Cabernet Sauvignon that he made in his garage in downtown Napa. His first vintage was extremely challenging weather wise as well as having limited access to equipment. Aside from all the challenges the 1998 Merus received 93 points from Robert Parker. Mark started his consulting business soon after with a client list that has included Hestan, Kamen, Harris, Buccella, Kobalt, Celani Family Vineyards, Maze and The Vineyardist.
Kevin Carriker, winemaker
My first opportunity to try a "wine" came while working in Yosemite National Park in 1974. I was offered a glass of 1970 Beaulieu Vineyards Cabernet. Later that summer I made my first trip to the Napa Valley and, in my immediate love for it, decided that the place would someday be my home. After working at one of the oldest wine shops in San Francisco, I returned to the Napa Valley and took a job working for a small, family owned winery. My duties encompassed everything from pouring wine in the tasting room to topping wine barrels and bottling. Three years later upon an invitation to work a crush in France, I left my job and went to Bordeaux. When harvest was over that year I toured the French wine country, meeting winemakers who, in light of my juice-stained hands, treated me as one of them. With this special recognition, I was able to learn much more about grapes and wine than in three years working in the tasting room and winery. In particular, I learned about the importance of "terroir".
