Matt Smith
Matt SmithHolding a chemistry degree from Sonoma State University, Matt Smith was first introduced to the wine industry in 1996 when he was hired by Beaulieu Vineyards to fill a position in their laboratory. It was through this experience of working with winemakers to perform grape analysis, and through the opportunities that he came to have assisting in the cellar, that he realized that winemaking was his passion. He knew then that he wanted to become a winemaker. “I loved everything about it,” he says. “I had finally found a profession that blended science and chemistry with art and creativity.”
After two years at Beaulieu, Matt decided to quit his job and move his young family to Fresno so that he could enroll the enology program at Fresno State University. As a student, he worked in the university’s Viticulture Research Center, ran five graduate programs, and won the award for Outstanding Enology Student. He received his degree in two years.
After graduation, Matt was hired to be the assistant winemaker for Dashe Cellars and the enologist for JC Cellars, both of which leased space from Rosenblum Cellars in Alameda, CA. Although Matt had been offered many opportunities upon his graduation, he chose to work for these two vintners, as well as with Rosenblum, because he appreciated their commitment to outstanding winemaking and because they each gave him the opportunity to learn winemaking from the ground up. Matt launched his own brand, Blacksmith Cellars, in 2001, producing Cabernet Sauvignon, Syrah, and Sauvignon Blanc.
Matt became involved with Winterhawk Winery in 2007. As winemaker for Winterhawk Winery, Matt is fully in tune with the Winterhawk approach to winemaking. As proprietor Don Johnson says, “We have the artisan approach to making wine, not the commodity approach.” Matt is a hands-on winemaker who was attracted to Winterhawk because of its small production and attention to detail. Matt feels that some of Suisun Valley’s best grapes have been sold to producers in neighboring Napa Valley for years. He is enjoying what he calls “an intriguing opportunity” to retain some of those grapes and make exceptional wine.
