Our Team

Basil Enan

Founder

Starting a winery was never the plan. Nor was it my dream.

And yet, slowly at first, and then seemingly all at once, wine as my life’s pursuit became essential for me.

It started with the land. The chainsaw and then the tractor. It started with classes at UC Davis about geology, biology, and chemistry. Learning the craft behind growing grapes and making wine from them. It started with meeting people and starting to really get to know the characters who make our industry so dynamic and interesting.

Then came a deep interest in the business of wine – what makes a wine sell for 2-bucks or $2,000. More importantly, how do you build a business that preserves the land on which it’s built, provides for the the people, at every level, in the vineyard and the cellar who make the wine possible, and provide meaningful connections for people around the world who want to experience Baker Canyon as I do.

I love wine. It’s delicious and brings people together. But my passion is much more for everything BESIDES the wine. The art, the science, and the teamwork that goes into making wine and sharing it with you.

So I started a winery and for the next 40 years or so that’s where you’ll find me.

Andy Erickson

Winemaker

As we were starting the process of designing our winery, our architect said “you should talk to Andy Erickson about being your winemaker.” It was as if I was starting a band and someone suggested I talk to Steven Tyler or Stevie Nicks about being the lead singer (yes, I’m dating myself here!).

It’s an understatement to say I was excited about the possibility.

In December of 2021, Andy and I met at our property and talked about our shared love of Mount Veeder wines and by the time bud break rolled across Mount Veeder vineyards in 2022, we were full steam ahead.

What has impressed me most as we’ve gotten to work together over the past several years is how down to earth Andy continues to be. He will tell you that he’s “gotten lucky” in his career. You won’t hear Andy sing his own praises. But I can!

Meeting up with Paul Hobbs while both were working in Argentina and then landing at Stags Leap Wine Cellars for the 1994 harvest. Harlan and then winemaker at Staglin in 2001. Taking the reins from Heidi Barrett at Screaming Eagle in 2006 and then working with a who’s who list of Napa elegance including Ovid, Dalla Valle, and Mayacamas.

All while running Favia alongside Annie, his wife and as skilled and accomplished a viticulturist as Andy is as a winemaker. Since its founding in 20o3, Favia has rightfully earned its spot as one of the most acclaimed endeavors in the Napa Valley.

That much success doesn’t sound like “luck” to me and, to paraphrase Warren Buffet: when I count my blessings, I count having Andy as our winemaker twice.

Patrick Nyeholt

Assistant Winemaker

Patrick is who I want to be when I grow up.

Seeing him on the crushpad, in the cellar, or at a table covered with glasses of the different components of a blend is like watching a master craftsman at work. Everything he does is meticulous and intentional.

Backed by a deep understanding of the science behind winemaking, a dozen plus years of experience, and a equally deep appreciation for the art of winemaking, Patrick is there at 5am when the hand-harvested grapes arrive and stays with the wine every step of the way to the bottling line.

Beyond Baker Canyon, Patrick has also racked up success after success. He was recently named as head winemaker for Arietta and Nestweaver. Prior to joining Andy’s winemaking team in 2011 he worked on his family’s vineyard properties and graduated from Cal Poly San Luis Obispo with a degree in Agricultural Business with an emphasis on winemaking and viticulture.

Patrick doesn’t wander and he is never lost. Without him, I would be.