Jeff has been in the wine business for the past 20+ years, working for some of the top Champagne and Burgundy houses. With the name Liquid Farm on Jeff’s mind for many years, it was the catalyst in 2009 for starting the project with the helping guidance of Brandon Sparks-Gillis of Dragonette Cellars.
James, a native of Idaho, initially worked with the LF wines via Dragonette Cellars, where his wine making career started in 2009. Prior to that he grew up surrounded by a family of bakers. Since baking and wine making involve many similar processes, James has been perfecting his talent for precision, organization and creating exceptional taste and quality for many years.
Brian, grew up in the Santa Ynez Valley and is extremely knowledgeable of the AVA's in the area including Sta. Rita Hills and Santa Maria where lived for 5 years. Brian started in the wine business at a very young age as wine buyer for a local, family owned store. After several years of being immersed in gourmet foods and fine wines, Brian attended culinary school in Seattle and began his sommelier training. Upon completion, he returned home and began working as a private chef and for Stolpman Vineyards. From there, Brian served as wine club manager and chef at Presqu'ile Winery.