Our approach to winemaking is rooted in our understanding of superior quality grapes and respect for the land that produces them. Producing our wines in small lots, we strive to emphasize the natural characteristics of each varietal without overpowering or minimizing the unique attributes of the fruit.

About Patrick Taylor, Winemaker

Since 2004, Patrick Taylor has collaborated with and assisted executive winemaker Gino Cuneo in all aspects of wine production - from the vine to the bottle. He participates in vineyard assessment/management, makes harvest decisions based on fruit evaluation, and is ultimately responsible for direction, style and outcome for each vintage & varietal. Taylor also coordinates with Cellar Master Fransico Sanchez on all aspects of aging and cellaring.

Taylor's experience in the wine industry is varied and evolving. From academics to applied research, and crush/cellar crew member to casual consultant, he has worked for several wineries. He served briefly as the assistant winemaker at Torii Mor, and worked a number of harvests for local producers who include Andrew Rich & Benton Lane, as well as Nepenthe Winery in Adelaide Hills, Australia.

Taylor holds a Master of Science in Horticulture with research focused on viticulture and oenology, and a Magna Cum Laude Bachelor of Science in interdisciplinary Bioresource Research from Oregon State University. He stays current with advances and techniques by attending industry seminars and annual technical meetings and by brainstorming and sharing information with other winemakers.

"I believe that as Americans (in general), we are relatively underexposed to the culture of food and wine, and if we ever are properly introduced to it, many of us-myself included-may feel intimidated by it," Taylor says.  "The reasons are as plentiful as they are debatable.  Regardless, it is my personal mission to eradicate as much of the discomfiture, awkwardness and intimidation that many people experience when faced with learning about wine, making a wine purchase, or even trying a new wine for the first time. I believe the best way to accomplish this is by inculcating people with knowledge and curiosity for wine. The more educated, informed and curious people are about wine, the more comfortable they will feel about buying and enjoying it. Ergo, more people will have their lives enriched with pleasure and world peace will ensue!"

Ultimately, Taylor feels his mission will be accomplished "when wine bottles become more prevalent than soda-pop cans at America's dinner table."

About Gino Cuneo, Founder

Born into a second generation Italian-American family in San Francisco in 1947, winemaker Gino Cuneo spent his formative years exposed to a culture of food, family, and wine. As such, food and wine have long been his work and passion. Early on, Gino had a strong interest in winemaking, obtaining inspiration from his grandfather, Andrea Cuneo, who crafted his own wines for many years during the prohibition era. He holds a Bachelor’s Degree from UC Berkeley. Counter to what might be expected, however, Gino chose to major in religious studies, not enology.

After 10 years as a Chef/Owner in the restaurant business and 15 years in the international seafood business, Gino endeavored to advance his amateur winemaking to the commercial level. He spent his first four years under the tutelage of pioneer Oregon winemaker Cliff Blanchette at Hood River Vineyards.

In 1989, with his first commercial vintage of just 125 cases, Gino joined the ranks of a small but dedicated group of independent winemakers in the Pacific Northwest. Four years later, Cuneo Cellars was founded when Gino and his wife, Pam, purchased a very small (and barely adequate) wine production facility in the Eola Hills of Oregon. In 2001 the company moved into its newly constructed facility on the north end of the then emerging wine village of Carlton, Oregon. In this new location Gino and his partners now produce 6,000 to 8,000 cases annually. Over the past 15 years Gino’s wines have received many accolades, including the recent distinction of Wine Press Northwest’s “2005 Oregon Winery of the Year.”

In July 2007, Gino Cuneo is stepping away from direct winemaking and production duties at Cana’s Feast winery to pursue his winemaking passion on a smaller and more focused scale.