 | |  | |  | |  | |  | |  |
| All rights reserved. |
| Erica Orr Winemaking Consulting |
Erica Orr has worked in the wine
industry since 1998. Her first harvest
was with Cathy Corison in Napa
Valley. That experience prompted
Erica to enroll in the enology master's
degree program at UC Davis where
she researched the indigenous yeast
microflora in native chardonnay barrel
fermentations. She completed her
master's degree in 2003.
She gained practical experience by
working harvests at several highly
regarded wineries around the world.
Erica learned to work with pinot noir
and chardonnay at Domaine Dujac,
one of Burgundy's premier producers
and with Gary Farrell in the Russian
River Valley of California. In the
southern hemisphere, she worked a
vintage in the Yarra Valley of Victoria,
Australia at Yering Station. She
learned the nuances of working with
high-end Napa Valley Cabernets
through her harvest experiences at
Cain Vineyard and Corison and as the
enologist at Rudd Estate. Most
recently, Erica was the assistant
winemaker at Matthews Cellars in
Woodinville, Washington.
Due to the need for high-quality,
independent, local analytical services
in the Seattle area, and her diverse
winemaking background, Erica
decided to open Erica Orr Winemaking
Consulting. Currently living in Seattle,
she is committed to a career in the
Washington state wine industry.
In addition to her master's degree from
UC Davis, Erica’s scientific training
includes a bachelor's degree in
biochemistry from UC Berkeley and
three years of research experience as
a biochemistry lab technician at
UC San Francisco. As a San
Francisco Bay Area native, she is
passionate about food and wine, and
dedicated to quality-oriented,
thoughtful winemaking.
industry since 1998. Her first harvest
was with Cathy Corison in Napa
Valley. That experience prompted
Erica to enroll in the enology master's
degree program at UC Davis where
she researched the indigenous yeast
microflora in native chardonnay barrel
fermentations. She completed her
master's degree in 2003.
She gained practical experience by
working harvests at several highly
regarded wineries around the world.
Erica learned to work with pinot noir
and chardonnay at Domaine Dujac,
one of Burgundy's premier producers
and with Gary Farrell in the Russian
River Valley of California. In the
southern hemisphere, she worked a
vintage in the Yarra Valley of Victoria,
Australia at Yering Station. She
learned the nuances of working with
high-end Napa Valley Cabernets
through her harvest experiences at
Cain Vineyard and Corison and as the
enologist at Rudd Estate. Most
recently, Erica was the assistant
winemaker at Matthews Cellars in
Woodinville, Washington.
Due to the need for high-quality,
independent, local analytical services
in the Seattle area, and her diverse
winemaking background, Erica
decided to open Erica Orr Winemaking
Consulting. Currently living in Seattle,
she is committed to a career in the
Washington state wine industry.
In addition to her master's degree from
UC Davis, Erica’s scientific training
includes a bachelor's degree in
biochemistry from UC Berkeley and
three years of research experience as
a biochemistry lab technician at
UC San Francisco. As a San
Francisco Bay Area native, she is
passionate about food and wine, and
dedicated to quality-oriented,
thoughtful winemaking.
Clos du Vougeot, Burgundy, France
