We have learned of some recent success from a Cal Poly Wine and Viticulture Alum, Jeff Owens!

As the dust settles on the 2014 harvest, young talent has emerged out of the Stags Leap District in Napa, CA. Jeff Owens, Head Winemaker for Odette Estate, has made history in becoming the first winemaker to score a perfect 100 from the Wine Advocate in his inaugural vintage.

“I feel extremely grateful and honored to receive such an incredible rating. This is just the start and I hope to continue to raise the bar every year,” says Owens.

Born and raised in Sacramento, California, Jeff sought a degree in Wine and Viticulture from Cal Poly, San Luis Obispo. His tenacious spirit and ambitious intellect drew him to the world of wine early in his studies. The richness, body and elegance within the glass lit a spark and suddenly, a passion was born. As part of the first graduating Wine and Viticulture class, Jeff landed an internship with Cakebread Cellars in the Napa Valley. A year later, Jeff’s talent, experience and passion was noticed by a premium brand known as PlumpJack Winery.

Reveling his tremendous work ethic and skill set early in his career, Jeff elevated his position consistently and had the privilege to learn every aspect within the profession. Jeff transitioned from an Enologist to an Assistant Winemaker and then in 2012, he became the Head Winemaker for the company’s newest property, Odette Estate.

Being the only Winemaker in the history of the Plump Jack Group to work for PlumpJack Winery, Cade Estate and Odette Estate, Jeff has experienced the growth and start-up process for two wineries, has worked 10 harvests, and has achieved the highest honor in the profession by scoring a perfect 100 points from the Wine Advocate. At 34, the spark is more apparent than ever. His enthusiasm for the field, appreciation for the craft and genuine interest will keep Jeff Owens blossoming for years to come.

“I love Winemaking. I love the excitement of a new vintage, the combination of art and science and being able to create a vision to best express the terroir.”