Matyas Vogel has been making wine his whole life. He grew up in a small village of 400 people, about 10o miles southwest of Budapest, Hungary. There his family grew Chardonnay, Reisling and a few red varietals. They made enough wine for themselves and then sold the rest to the villagers.

In 1987 he moved to the states on an Agricultural Exchange program and ended up helping Via Della Chiessa, a former cattle ranch, plant and maintain 10 acres of grapes and begin wine making. He stayed there for 15 years before coming to Truro Vineyards, where he has been since 2004.

Matyas’ favorite thing about winemaking is the intuition that goes into it. “At the end of the day, you can put all of your knowledge and experience into it, but it’s a product of intuition. If you follow the exact lines of science you rarely get a good wine. It’s a constant balance between what you know and what you feel that makes a good bottle of wine.”

David Roberts Jr, grew up with his father in the wine and spirits industry, which ultimately led to his seeking out beer making as his field. After several years of homebrewing, he began professional brewing at Flying Monkey in Kansas. He then moved to Atlanta, GA where he was employed at Sweetwater Brewery as a brewer and bottler for over 8 years. He has spent the last 2 years working with Matyas and learning about all aspects of vineyard management and the wine making process.

He really enjoys the differences between winemaking and beer making, specifically the seasonality of wine. “The beer making process is much quicker and can occur at any time. Winemaking is a gradual build up to harvest and then its all about the creation and the aging. It’s an interesting difference and for me it keeps it exciting.”