Assistant Winemaker Jesse discovered his grand passions of food and wine while satisfying his wanderlust traveling throughout the US and Europe. Despite working his way from culinary school at Le Cordon Bleu in Paris to one of the most celebrated restaurants in the world, wine and a life outdoors were calling. Starting as a cellar intern for the Harlan Estate, Jesse quickly rose up the ranks becoming a cellar foreman and supervisor by his second harvest. Working with Cabernet Sauvignon as a singular red wine blend Jesse began to appreciate the unique nature of how terroir and clonal variety could create singular wines of distinction. Two winemaking sabbaticals to Argentina and New Zealand cemented Jesse’s desire to develop exceptional wines. He brings that desire, along with leadership and technical savvy to Ram’s Gate. We count ourselves lucky to have him.