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When I was 19, I started my first job in the wine industry as a delivery boy and re-stocker at Chambers St. Wines. While it seemed like a meaningless job at the time, I had no idea how much I was learning and how helpful it would still be after all these years.
These are just a few of the many lessons David Lillie and Jamie Wolff taught me:
-One must wear a shirt when delivering wine, even if it's a hot day
-If hungover, call in sick. Do not come into work and sleep in the basement
-Do not drink anything from Australia
-There is no such thing as "too many Muscadet SKUs"
In 2011, after a very successful career in music (not), I decided to go full-time in the wine biz. My dad offered me a job selling wine for the company in Westchester and I went for it. I was already obsessed and had some wine knowledge, but the truth of the matter is I had no idea what I was doing. Thankfully my customers were incredibly cool and, most of the time, put up with my rookie mistakes. I did learn very quickly that as long as you're hard-working and honest, everything else works itself out.
I'm now happily living in Queens and managing the Domestic portfolio at DB Wine. Outside of work, I enjoy trimming my rose bushes (that's not an inside joke, I actually have rose bushes and they are really fun to trim), playing and watching basketball, and eating pizza.
As for my wine preferences: as long as it's delicious and I want another glass, count me in. For me that tends to mean oak, SO2, and chemicals are minimal while acid, freshness, and minerality are maximized... well not maximized, but you know what I mean. I'm also, like, really into "terroir".