Brought up in the pastoral community of Santa Maria on California’s Central Coast, Kelly Woods chose to build upon her agricultural roots and follow a career in viticulture through the world famous UC Davis School of Viticulture and Enology.
Kelly’s winemaking career has seen her at the likes of Seavey, Bryant Family, and Sequoia Grove Winery in the Napa Valley as well as further afield in New Zealand. She manages all aspects of winemaking - be it in the cellar, lab, or out in the field. Kelly’s strong sensory skills and broad knowledge of wine styles have brought Burgess an enhanced focus on objective and precision in our wine-making.
MATT REIDCONSULTING WINE-MAKER
Matt Reid began making wine at home in 1999, curiously enough using grapes from Burgess Cellars. Having discovered that he loved making wine as much as sharing it with friends, he enrolled in the UC-Davis Viticulture & Enology Masters program, earning his degree in 2003. He has worked with a handful of mountain vineyards in Napa Valley and he has a deep appreciation of the graceful but imposing character of mountain grapes and wines.