How long have you been making wine?

"We started making wine as a hobby in our basement in 2002. You could say we started getting serious about wine making in 2006."

How and where did you learn to make wine?

"No formal training, but looked to every book, website and experienced winemaker for tips, tricks and know-how. I also participated in the ICCVE wine making workshop at Mizzou."

What did you do before becoming a winemaker (if anything)?

"I was a journalist and provided public-relations services in the agriculture field."

Describe yourself in three words.

"Built for comfort (not for speed)."

What is your favorite wine to make?

"Jowler Creek Nort - our fortified red dessert wine - is one of my favorites. If you have to go to Portugal to make Port, then you must come to Missouri to make "Nort." We watch the Norton grape fermentation very closely for a day or two and then press and fortify at just the right time to balance the natural flavors and sugars with the right amount of spirits."

What is the toughest challenge about winemaking in Missouri?

"Probably dealing with high acidity when trying to make a well balanced dry or semi-dry wine."

Is winemaking an art or a science? Or both?

"I always tell tour groups it's both. But in reality, once customers come to enjoy a specific wine, we work hard to provide consistency, which requires a very measured and scientific approach."

What is your favorite food and wine pairing?

"It's sinful, but you haven't lived until you've tried our 'Nort' with dark chocolate-covered bacon on a stick."

If you didn't make wine, what would you do?

"Write about and advocate on behalf of U.S. farmers and ranchers."