We are very pleased to announce that Jason Driscoll has joined the Dancing Crow winemaking team.
Jason’s first foray into winemaking was a job at Elsom Cellars, a small family business in Woodinville, WA. He later moved to California to follow his dream of becoming a chef. He attended the Culinary Institute of America in Saint Helena and had apprenticeships at several prestigious local kitchens including Terra and Thomas Keller’s Bouchon.
Finding himself in the heart of the Napa Valley, his love of food gradually translated into a love of winemaking, and ultimately, the slower pace and in-depth process of the cellar and vineyard drew him in full time.
Jason initially worked for our winemakers David and Katharine DeSante during Dancing Crow’s inaugural 2014 harvest as an intern, adding his elbow grease to our beloved first vintage of Sauvignon Blanc. He then moved on to create his own brand, Hibou (www.hibouwine.com), that allows him to make wonderful Chardonnays, Cabernets and Pinots, by sourcing from vineyards throughout the North Coast growing region.
However, as fate would have it, Jason has circled back to us at Dancing Crow, with his wealth of talent and knowledge, and we are fortunate to have him.