Tom Tiburzi Winemaker, Sparkling Wine
San Diego native Tom Tiburzi has been on the winemaking team since 1989, but his passion for food and wine began long before that. It was in his blood.  The son of an Italian immigrant who achieved the American dream by opening and cooking in a hotel and restaurant and building a retail wine and spirits business, Tom worked in his family's stores from early childhood.  As a youth he made wine in the garage with his family and learned the benefits of fresh seasonal ingredients through his mother, who regularly sent him out to pluck herbs and vegetables from the backyard garden. After receiving a degree in Environmental Studies in Biology from the University of California at Berkeley, he fell in love with his now-wife Sherri. When she accepted a pastry chef position at Domaine Chandon she inadvertently led Tom to his dream job. Today along with overseeing our sparkling wine production he regularly consults with our restaurant chefs on how to heighten and expand guests' wine and food experiences at Chandon and at home.

James Kress Winemaker, Still Wine
Upon joining Domaine Chandon in July 2005, James Kress became responsible for the winery's varietal wine portfolio as well as for upholding our longstanding tradition of crafting world-class wines that harmonize with food at our restaurant étoile and the everyday dinner table. Fortunately, he was extremely familiar with the territory. Before enrolling in the Master of Science program in Viticulture and Enology at the University of California, Davis, he had received his Bachelor of Science degree from Cornell University School of Hotel Administration and consulted for many of New York's finest restaurants, bars, and clubs. After working at a number of California's well-known wineries, he settled into his current role at Domaine Chandon where he is able to apply his passion for creating world-class wines with his appreciation for food and the dining experience.

Rick Aldine, Director of Winegrowing
Rick Aldine joined Domaine Chandon as Director of Winegrowing in 2002, and oversees all farming and fruit sourcing for the winery. In addition to supervising Domaine Chandon’s 1,050 acres of vineyards that stretch across Napa and Sonoma counties, he maintains relations with the winery’s contract growers. While he credits his technical training at UC Davis, he says the practical, real world experience he’s developed in the vineyards over years is just as important. Asked about his winegrowing philosophy, Rick says he’s a “vine whisperer,” a simple but nuanced approach to grape cultivation. “At Chandon, we push the envelope of vineyard excellence and strive to set the standard for sustainable farming in California,” he adds. Most of the time, you can find Rick out in the vineyards with his two dogs.