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Edward Clark, Winemaker
Working on the same property in Napa Valley where he grew up, Edward became head winemaker at Amizetta in 2011. He is now putting his mark on its signature cabernet sauvignon, working to take full advantage of the family land, with its southern facing slopes at the tail end of Howell Mountain.
“I really want to make a wine people can drink and enjoy right away, with less astringent tannins and more fruit-forward qualities,” says Edward, who is moving away from Amizetta’s earlier, more Old World style. From a young age, he loved spending time in the vineyard and still believes it holds the secret to amazing wine. “The vineyard side can be unappreciated,” he notes, adding that Amizetta’s high sun exposure and rich soil are ideal for growing cabernet grapes. “But for a long time that was my main passion. Now it’s great that I can bring that understanding to our winemaking.”
Edward’s background reflects this dual focus. He holds a degree in viticulture and enology from California State University at Fresno and previously studied viticulture at Napa Valley Junior College. He also brings a wealth of hands-on knowledge. He has lived in Chile and Argentina, exploring the South American grape and wine industries; in 2011, he worked the harvest at renowned facilities such as Mendel Winery in Mendoza. He has also been involved in running Amizetta for many years. “I’m definitely glad to be in a family-run operation,” he says. “It gives us more freedom and leeway to hone our techniques and style.”