Winemakers

Mark Herold’s inaugural vintage of Metaphora 2013 Cabernet Sauvignon received 94 Points from Antonio Galloni, and his 2014 Cabernet Franc received 95 points from Robert Parker. Mark has consistently produced world-class wines, and with his tremendous winemaking skills, knowledge, and passion, Mark has taken Metaphora to the next level.

Mark’s fascination with wine started in his childhood home in Panama City. On his twelfth birthday he liberated a bottle of Port from his father’s cellar. Undeterred from the horrendous hangover that followed the next morning, he set about to learn as much as he could about wine. After completing his academic career at the University of Davis with a Ph.D. in Ecology with an emphasis in nutritional biochemistry, he started his first foray into the wine world at Joseph Phelps Vineyards as the Research Enologist. Here Mark was able to bridge the scientific method with winemaking to determine the best approach to making the best expression of wine quality and seamless oak integration.

Merus was a labor of love that Mark started in 1998—a Cult Cabernet Sauvignon that he made in his garage in downtown Napa. His first vintage was extremely challenging weather wise as well as having limited access to equipment. Aside from all the challenges the 1998 Merus received 93 points from Robert Parker. Mark started his consulting business soon after. Mark is a Taurus and his favorite food is Sushi.

Kelly DeIanni earned her B.S. degree in Oenology and Viticulture from the University of California, Davis, in 1995. While there, she interned at Gloria Ferrer for the sparkling wine harvest. After obtaining her degree at Davis, she worked three internships at Trefethen Vineyards and also spent nine months in Western Australia working at Pierro winery in Margaret River. After returning from Australia, Kelly became the assistant winemaker at St. Supéry Winery in Rutherford, Napa Valley, where she spent the next five years working on a winemaking team producing Bordeaux-style wines. After leaving St. Supéry to start a family, she became the consulting winemaker to Metaphora wines, Davis Estates, Carrefour Vineyards, Revenant wines, and continues to make Bordeaux-style wines. Kelly has worked in the wine industry for over 20 years and is passionate about making world-class wines for everyone to enjoy and collect.

Kelly’s approach to winemaking is to make the most balanced and palate-pleasing wine possible. She believes wines need to amplify and enhance the food they are being paired with so that the dining experience is the most memorable possible.

Bruce Scotland attended the highly prestigious culinary arts academy Le Cordon Bleu in Paris, France. Scotland graduated with the academy’s highest honor, The Grand Diplome. In order to receive the Grand Diplome, students must successfully master the three levels of the Cuisine and Patisserie disciplines. After graduation, Scotland worked at the finest California restaurants like L’Hermitage, a Los Angeles restaurant specializing in French cuisine. Eventually, Scotland’s passion for wine brought him to Napa Valley.

Scotland’s Passion for Wine

Living in France, one can help but develop a passion for fine wine to go along with the fine cuisine right? Scotland was no exception. He took a job at a local wine shop in Napa Valley and began attending every wine education class that piqued his interest at the University of California at Davis. After satisfying his craving for wine knowledge, Scotland left his job at the local wine shop to take one at Acacia Winery. Eventually, Scotland left Acacia to take a job with St. Helena Wine Merchants with dreams of starting his own wine business – which he did. The focus of his newly founded company was that of specializing in small production and extraordinary wines. During this time period, Scotland developed a friendship with California vintner, Randy Dunn, who helped fuel Scotland’s passion for wine and winemaking. Scotland brokered a deal with Dunn for the right to purchase 15 tons of grapes from one of the main grape growers Dunn used to produce his highly esteemed Howell Mountain Cabernet. Metaphora’s Cabernet Sauvignon fruit comes from the same Howell Mountain source. Scotland’s Bordeaux styled wines are made to pair with and complement the culinary creations of the finest chef’s in the world.