what I do: make wine, be sustainable, chair health & safety programs
“I have 40 or 50 opportunities to make the best Merlot – overall, it’s really not many.”
The facts: I studied winemaking and Canadian history at the University of California at Davis (affectionately known as UC Davis); I worked at Rodney Strong Vineyards in Sonoma; I’m part owner at Tinhorn Creek; I have a vintage purse addiction.
what I do: lead the harvest, oversee fermentation, blend, barrel, bottle
“I think we need to taste this again. Or maybe a few more times.”
I started working at Tinhorn Creek in 1998, in the cellar with Sandra. It was just after my move from the Lower Mainland and a pretty big career change. At first, I worked in the lab as the lead for quality control. The move to Stelvin twist-offs? That was partly me.
The facts: I have a Diploma in Food Service from Langara College; before winemaking, I worked as a food service technician in hospitals and healthcare institutions; there’s a good chance I have the most Boston Terriers in the Okanagan.
vice president, finance & admin/cfo
what I do: keep Tinhorn on budget
“Did we really budget for that? Well, okay then.”
I joined Tinhorn Creek in 1997 as the marketing manager before putting on the money belt in 2008. It was a natural move for me, with a background in marketing and international business. And this way, I can keep an eye on both Sandra’s and Andrew’s budgets. Mostly.
The facts: I have a BA in Economics from the University of Waterloo and an MBA from the University of British Columbia; I worked with some of the big fish at Coca-Cola and Scott Paper; like many people from eastern Canada who go to university in BC, I never went back. (sorry, Ontario)
bc sales manager
what I do: get Tinhorn wines into your favourite BC restaurants and stores
“I ran 10km before breakfast. Hey – are you going to eat those almonds?”
I started working with Tinhorn Creek in 2008, after spending over a decade representing some big name international wines. In that time I’ve realized it’s who you’re working with – and for – that makes all the difference. Meeting such amazing people is the best part of my job.
The facts: I have WSET Level 3 Advanced and Court of Master Sommeliers Level 2; before Tinhorn, I sold wine for people like Jackson Estates Wines and Pernod Ricard Canada; I am Ironman – seriously, I’m on my 5th Ironman triathlon and I coach other triathletes to help them reach their goals.
what I do: pour wine, talk wine, sell wine
“I think we might need more glasses.”
I’ve worked at Tinhorn Creek since 2001. Like many other people who make BC their home, I’m originally from ‘somewhere else’; in my case, it was Saskatchewan, then Banff and Saltspring Island before finally calling the Okanagan ‘home’ in 1999. My job at Tinhorn fits perfectly with my love of wine and food.
The facts: I completed the Winery Assistant Program at Okanagan College (formerly OUC); I have a background in retail and the restaurant industry; on my days off I can be found scouring local flea markets in search of art project materials.
what I do: special projects, loaf
“Andrew, where do we keep the welder…”
In 1993, I started Tinhorn Creek with my friend Bob. Not many people know this, but we’ve been friends since we went to university together in Ontario; so long that we’re like family.
The facts: I hold a BA Sc in chemical engineering and completed the coursework for a master’s degree in viticulture through UC Davis; a lifetime ago, I worked as a consultant in the process control industry; I have more than one old Volkswagen mid-restoration.