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Miller Wine Works
With the philosophy deeply ingrained in his psyche that wine is a liquid food, Gary Miller, an accomplished chef, parlayed his career in the food industry to follow his passion… winemaking.
As a C.I.A. - trained chef, Gary Miller worked at top restaurants like Chicago's Spruce and Aspen's Little Nell. Turning his passion and palate to winemaking, he worked with Bill Smith at La Jota, and at Martinelli and Robert Biale. Now Gary makes small quantities of single-vineyard wines, including Pinot Noir from Hellenthal Vineyard, Syrah from Brookside Vineyard, and Grenache from Sage Canyon Vineyard.
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