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| ERICA ORR WINEMAKING CONSULTING |
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| All rights reserved. |
Erica Orr has worked in the wine industry since 1998. Her first harvest
was with Cathy Corison in the 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. Her current consulting clients include Mark Ryan Winery,
Sparkman Cellars, Baer Winery, William Church Winery and Guardian
Cellars.
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 for 2009
Nobel Laureate Dr. Elizabeth Blackburn 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.
was with Cathy Corison in the 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. Her current consulting clients include Mark Ryan Winery,
Sparkman Cellars, Baer Winery, William Church Winery and Guardian
Cellars.
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 for 2009
Nobel Laureate Dr. Elizabeth Blackburn 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.
| HIghlights from an old Napa Cab tasting, May 2009 |
