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Ken Givich never gave much thought
to becoming a winemaker. But,
seeing that his grandparents on
both sides were winemakers, it's
not surprising that he wound up
becoming one. It's the route he
took that's surpris- ing. After earn- ing a master's
in bacteriology,
Ken began work- ing as a medical
microbiologist.
But he found life
as a lab techni- cian unfulfilling
at best. So, with
no plan for his future, he resigned.
Around that same time Ken began
taking wine-making courses. Before
long, he was producing a barrel a
year. His wine was so well received
that he decided to go professional.
This time around, Ken had a plan - he
sold his condo and borrowed heavily
to start his own winery. In 2000,
Givich Vineyards was born behind
a pledge to avoid harsh chemical
processes and, instead, produce
wines that reflect their soil, growing
conditions and unique varietal
composition. Momentum built
quickly. And today, his small -batch,
fruit-forward wines are receiving
tons of press and winning many
prestigious awards. |
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