The team at Tekstura believes minimal intervention is the key to success when you have a great terroir. The wines are fermented in barrel or large concrete tanks depending on the varietal and aged in neutral barrels to keep the expression as pure as possible. Along with the traditional wines, Mike has decided to conduct an “experiment” every year. These wines will be very limited production and made in progressive styles to see what happens when we think a little outside the box.
After completing an International Relations degree at the University of San Diego, Mike opened his own business. When it was time for his dad to retire from the family steel fabrication business he sold his venture and became CEO of Olmar Supply. After developing a passion for wine, Mike went on to complete the Court of Master Sommeliers Certified Sommelier program and purchased the Redford-Wetle vineyard.
With her background in Michelin Star service and fine wine distribution, Elle brings a high level of hospitality and knowledge to the team. Not long after completing her business degree at Loyola University Chicago, Elle cut her teeth in fine dining while working for The Alinea Group. She then moved into the rapid world of wine distribution in Chicago and Portland while working multiple harvests in the Willamette Valley. Not to mention, she’s our resident Champagne nerd.
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