You’ve heard us compare the work of a Winemaker’s to that of a Chef. Quality raw ingredients with great technique yields amazing results. The major difference here is that a Chef can start a new dish any time they’re presented with fresh ingredients. A winemaker has one chance a year – no redo’s, restarts or takebacks. The best winemakers hone their craft under the tutelage of others. Eventually finding their voice in the process and continuing on a journey all their own.
Kevin Morrissey started his wine career interning for great winery’s including the legendary Chateau Petrus of Pomerol in Bordeaux – current vintage is $6k. He was eventually scouted by Tony Soter to be the winemaker & director at Etude. His last stint was at Ehlers Estate in Napa where he was tasked with overseeing all vineyard management & winemaking for the better portion of a decade. Kevin’s early mentors helped put him on a path to work at some of the most impressive properties in California.
Kevin currently serves as winemaker of Erikson & Caradin crafting small lot offerings in the $70-$200 range. Most recently he recognized an opportunity to put forth a Cabernet between $15-$20 that would over deliver. We were thoroughly impressed with our first experience – as was the Team at Decanter magazine, pinning the wine with a 93 point badge. Hazel & Axe Cabernet Sauvignon 2022 comes off with luxurious flavors at a budget price point. Excellent in your glass as you hand out Halloween Candy or with seared steak tips this weekend! |
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