Now in his seventeenth year of Baxter wines, Phillip Baxter studied winemaking at UC Davis before spending a six month internship at a winery in Burgundy, France. There he contributed to wines from 33 different vineyards from village to grand cru wines, ranging from Pommard to Gevrey-Chambertin. This experience heavily influenced Phillip’s approach to winemaking – he learnt traditional methods that he continues to use to this day.
Another shaping influence in Phillip’s career is his veteran winemaker father, who he worked alongside for many years and who originally inspired him to enter the winemaking field.
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