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Guy Davis
 Guy Davis' wine roots run deep,
reaching back to the age of nineteen when he worked in a French
restaurant in Seattle while pursuing an economics degree at the
University of Washington.
Guy worked as an assistant to the chef, arriving each afternoon
to work late into the night. After the last customer left, and
the doors closed, Guy would retire to the kitchen to make dinner
for the owner and chef before joining them for a night of food,
wine and conversation.
"The most memorable thing about
those evenings was the wine," recalls Davis. "The restaurant
owner and chef were Parisian expatriates. And during dinner they
would school me on the "finer" points of French cuisine, the
culinary lifestyle and, of course, the place of wine in a
well-lived life."
Each night, they'd open bottles of
great wine from France, always combined with great French food
and a healthy dose of good conversation. "No matter how busy or
chaotic the night had been we always savored these moments."
Guy was an eager, open listener.
And over glasses of wine, his enthusiasm grew. As he drank from
the classic wine regions of France, from Bordeaux to Burgundy,
the men schooled him on the origins and characteristics of each
particular region.
"It
is all very European--and it opened my eyes. I had no idea that
these experiences would lead to my life-long affair with wine
and to a career that would ultimately lead me to becoming a
winemaker in my own vineyard."
In 1984, Davis graduated from college with a degree in
Management and Finance.
The problem, he learned, was that
it would be hard to pursue his "hobby" at a time when a normal
wine selection in middle-America consisted of Chablis, Burgundy,
and Rose poured from a box in the back of a restaurant.
"The time I spent eating with
those French guys, experiencing great wine and fine cuisine, set
a very high standard within me," says Davis. "I realized that I
had had more exposure to wine than most Americans and it was
only a matter of time before my passion center would push me
into a career in the wine industry."
In 1988, he created an opportunity
to work on some winery finance projects and by the fall of 1988
had moved to Sonoma County.
By 1989, Guy
had started working as the wine buyer for a mail order wine
company specializing in wine from small, boutique wineries. He
worked with "little guys," small wineries who could not find
distributors.
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