Winemaker and Proprietor of Waxwing Wines, Scott Sisemore, left Oregon State in the late 1980s with a degree in microbiology and not sure exactly what to do with it. He notes that during his time in Tahoe as a ski bum / restaurant waiter / bellhop, he met Robert Mondavi’s son, Michael Mondavi and was inspired by the revelation that his degree could allow him to ski and make wine – a pretty cool lifestyle in his opinion.
From cellar work to lab work, Scott managed harvesting facilities, bottling facilities and then got his Masters in viticulture and enology at UC Davis. After discovering a custom crush facility, he knew he wanted to branch out on his own project. What started as 50 cases of wine in 2007 is now closer to 1,000 cases a year.
Scott concentrates on Pinot Noir, Syrah, and Riesling, always looking for cooler vineyards closer to the California coast – Sonoma Coast, Central Coast, Santa Cruz, Santa Lucia Highlands. In his own cellar he is pretty hands off and takes a minimalistic approach to winemaking. His goal with Waxwing is to produce supple wines that are going to show nice acidity and well-rounded tannins. Solid winemaking across the board and enjoyable wines you are going to want more of.
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