Michael Shaps started making wine in Virginia when he succeeded Gabriele Rausse at Jefferson Vineyards in 1995. Michael became enamored early on with the wines of Burgundy, so it seemed the logical step for him to go to France and learn how to make wine. With no prior connections he left his job in Boston where he was the manager and wine buyer for a high-end restaurant and went to France in the early 1990's. After doing his research he learned about the Lycee Viticole de Beaune, the school of Enology and Viticulture in the heart of Beaune, France and managed to talk his way into admission despite the belief of the Professor Jean Pierre Charlot that he wouldn't make it because his French was not up to it. Michael proved him wrong and successfully gained his degree in Enology and viticulture. After working as an intern at the highly regarded Chartron & Trebuchet in Puligny Montrachet he returned to the U.S. and after working briefly at a start up winery in Massachusetts he took the winemaking position at Jefferson Vineyards.

Here are some of the Highlights in the Podcast:

a). He explains his motto; "It's all about the wine."
b). He shares the story of how he went to France and gained admission in the Lycee
c). Revels that he had always had his eye on Virginia and it's potential for wine quality.
d). Chronicles helping David King start King Family Vineyards.
e). Discusses the background on the contract winemaking he does and the crazy state laws governing it.
f) answers my questions regarding how many winemakers have worked under him and have gone on to be successful on their own.
g). Outlines what was the reasons behind his purchase of one of the first modern-day wineries in Virginia--Shenandoah Winery and his belief about the wine quality potential in the Shenandoah Valley.
h). tells the background on the innovative wine packing he pioneered in Virginia with his Growler Program and Virginia Bag in the Box wine.

Much, much more.

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