Masterclass

A third-generation winemaker born in Torino, Luca Paschina graduated from the School of Enology in Albain 1981 and then worked in Piemonte, Puglia, Penedes-Spain, Napa Valley, Finger Lakes and in Canton Ticino, Switzerland. He has been managing Barboursville Vineyards since 1990.

Stephen’s experience covers 40 years of East Coast winemaking, including vineyard management and winery design, as well as consistently creating award winning wines. His 20 years in Virginia include valuable time working at VA Tech Enology Research lab. In 2019, Stephen is pleased to return to Virginia after making wine in North Carolina and Pennsylvania since 2000. He prefers a minimalist approach to making wine, encouraging the inherent expression of the grape, its terroir and vintage.

With an excitement for environmentally low-impact viticulture, wine chemistry and sensory, Maya manages the vineyards at Early Mountain and leads wine production in the cellar. Born in California, Maya has found a new love of wine in central Virginia. She earned an M.S. in Viticulture and Enology from U.C. Davis, with her research focusing on time-dependent sensory profiles and bubble nucleation of sparkling wine, as well as studies of Viognier wines from France, California and Virginia. She gained previous experience at several local boutique wineries around the state. Before getting into wine, Maya studied mathematics and engineering.

Alex Wilde is an apprentice winegrower and a part of the next generation at Linden Vineyards. One of Virginia's premier wineries, Linden Vineyards is located in the Blue Ridge Mountains, 60 miles west of Washington DC.

Alex developed a love for wine and cooking that led to meeting his now wife Samantha, whose family started Linden Vineyards. In 2019 Alex and Samantha started learning about the vineyard and winery on the weekends while living in Washington, DC. Starting with the 2024 vintage, Alex and Samantha are now full time with Linden Vineyards. Absorbing the Linden way has kept Alex involved from everything from winegrowing, winemaking, accounting, sales, and more.

In 1990, Michael moved to France where he enrolled in the Lycée Viticole de Beaune in Burgundy to study oenology and viticulture. Here, he was privileged to study under the guidance of Burgundy's noted professors and winemakers, working two vintages at the esteemed Maison Chartron et Trebuchet in Puligny Montrachet.

In 1995, Michael moved to Virginia to work at Jefferson Vineyards as head winemaker and general manager, where he quickly accumulated numerous awards and acquired a reputation as one of Virginia’s up-and-coming winemakers. After six vintages, Michael ventured out on his own and began producing wine under the now highly regarded “Michael Shaps” label.  He initially partnered with King Family Vineyards, where he helped launch their brand as well as his own.

In 2004, he partnered with his old mentor and head winemaker at Maison Chartron et Trebuchet and together they opened a winery and rental house in Meursault, France, one of Burgundy’s most renowned winemaking villages.  

After seven vintages at King Family, Michael found a new home for his brand when he and a partner opened Virginia Wineworks in 2007. This multi-faceted operation is both the home of the Michael Shaps brand and Virginia’s first and largest contract winemaking operation, more commonly known as custom crush. In 2014 Michael bought out his partner, and with investors expanded Wineworks into an operation that approaches 30,000 cases of annual wine production, including over a dozen contract winemaking clients.  The winery is now marketed as Michael Shaps Wineworks, and is growing exponentially.

In 2018, Michael purchased the historic Shenandoah Vineyards and began making wine under the Shenandoah Vineyards label.

Emily moved to Virginia in 1999 to help her parents and sister transition as they moved to Virginia. Starting a vineyard in Virginia seemed like a far-flung idea, she quickly fell in love with the beauty of the industry and the area and decided to stay and pursue a career. Emily and her father, Andrew worked alongside each other as a team in the inception of Veritas, and Andrew held down the fort when she went to Virginia Tech to get her Masters degree in oenology. Emily is now head winemaker and feels strongly that with select varietals and true Virginia-grown fruit our industry will be unstoppable. Her philosophy involves trying to achieve natural, balanced expression of the fruit by focusing on attention to detail and cultural practices.