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HB: How did you get into producing organic wines?

AM:  My first encounter with wine came as a waiter in a restaurant and it was there that I caught the wine bug. I began to study and taste as much as I could. The next logical step was to become a Sommelier and I worked in a number of restaurants before joining the wine department in two of the best restaurants in the world, Per Se and The French Laundry.  Eventually, I decided to continue my journey in wine by getting involved on the production end of things. One of the first things I learned (in practice, not in theory) was that all great wines start in the vineyards. I am fortunate to work with some of Oregon’s best vineyards, all of which are salmon safe and LIVE certified. By practicing sustainable grape growing and winemaking, we are ensuring that the land, animals and rivers will still be here for generations go to come.

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HB: What do you want everyone to know about wine in general and about Mouton Noir specifically?

AM: Wine is not a beverage reserved for the elite, but can and should be enjoyed by everyone. A wine’s place is on the table right next to the salt and pepper, as a compliment–even a condiment to the food.  It is not meant only to be collected, but to enhance your meal and your way of life. This can happen at any financial level.

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