Paul started working for the family construction company while he was just in junior high and stayed with it for 30 years, working his way from laborer, to project foreman, to controller where he managed over $98 million in total sales.
His blood and spirit, though firmly rooted in family, are also rooted in the earth and connected with the hard rock miners, his forefathers, of Chacewater, England. Therefore he has always appreciated his own land, his home.
In 1988 he and his wife Kellye began designing and building a vineyard on their property and in 1993 they negotiated what turned out to be a ten year relationship selling their grapes to Fetzer Vineyards in Hopland, California. In 2004 Paul and Kellye began taking their grapes to Lake County for custom crush processing. Ready to try his hand at running a different sort of business, one more rooted in the land, Paul acquired a 10-acre Olive Mill property in Lake County in 2008 and built a 10,000 square foot winery adjacent to the Olive Mill. In 2011, they release their first professionally made wines.
Phone: (707) 279-2995
Mark grew up in Hilmar, California, an agricultural community southwest of Modesto and was actively involved in raising livestock for the Future Farmers of America. He raised many a champion, each win helping him pay for an agronomy degree at community college. A harvest job with Gallo changed the direction of his career and life abruptly. He so enjoyed the work that he transferred to Fresno State and changed his major to Viticulture. He continued working for Gallo while attending school and after graduation they promoted him to Production Supervisor.
In 1989 a former colleague wooed him away from the Central Valley to Sebastiani in Sonoma and 10 months later they made him their Cellar Master. On a quest to learn as much as possible about making super-premium wines, he went to Kendall-Jackson where he worked as their Assistant Winemaker. Through Kendall-Jackson he met Myron Holdenried, and the excellent reputation of his grapes led Mark to Wildhurst Vineyards as consulting enologist where he was able to customize his ideal workspace, given his years of hands-on training working his way from the cellar to winemaker.
Mark’s exposure to many different winemaking techniques over the years has helped him develop his own personal style. Chacewater wines are exceptional because of Mark’s creativity and vision.
Phone: (707) 279-2995
Emilio De La Cruz
Originally from the Phillipines, Emilio came to the U.S. when he was six years old and lived in San Francisco until 1989 when he joined the U.S. Army and served as a Power Generator mechanic for three years. While in the military, he was sent overseas during “Operation Desert Shield/Storm” in Kuwait, after which he received various awards and medals.
After serving in the military, Emilio worked for the Postal Service as a Letter Carrier in San Francisco and Alameda. In the fall of 1998, he chose to enter Saint Gregory of Sinai Monastery as a Novice. As a Christian with interests in iconography (the ancient techniques of religious artwork and paintings), he had a vision to live a life of prayer and become an icon painter at the Bay Area monastery. When the monastery relocated to Lake County to a 285-acre mountain side property in Kelseyville he went with them.
The monastery began building facilities in 2001 and Emilio was appointed Building and Facility Manager. In the fall of the same year the monastery acquired a 10-acre parcel that became the St. Gregory Olive Farm for which Emilio was asked to be Olive Mill Operator and Facility Manager. He has educated himself through books, classes and seminars and years of experience managing and operating the olive farm. When the monastery sold the Olive Farm and Mill to Chacewater in 2008, he worked closely with Paul to help train staff to farm and manage the olive trees.
Emilio joined Chacewater January of 2011 full time and will continue to produce the finest extra virgin olive oil.
Just two years older than Chacewater’s Sierra Foothills Vineyard, Luke grew up working in the vineyards along side his two brothers and parents. Inspired by the Chacewater family’s hard work and a love for the land and vines where he grew up Luke is now managing sales in the Phoenix, AZ market and assisting with promotions in several of Chacewater’s East Coast markets.
While at graduate school in Washington DC Luke began to sell and promote Chacewater’s wines in both Washington DC and southern Maryland. Upon graduation Luke moved to Phoenix in order to continue to expand, promote and distribute Chacewater’s wines along with his older Brother Alex.
Phone: (530) 913-7204
The youngest of the three Manuel brothers’, Matt was born the same month the Manuel’s planted their very first vineyards in the Sierra Foothills. These vineyards have now grown to be Ponderosa Vineyards and supplies some of the organic grapes for Chacewater wines. He grew up with the vines and as a child, Matt could always be found playing in the vineyard. As he grew a little older, he became involved with the organic growing process and this led to Matt’s love of agriculture and his love of working outside in the vineyard.
In 2012 Matt graduated from Purdue University with a Bachelor’s degree in Agricultural Business. After graduating, Matt moved home to manage his family’s Sierra Foothill vineyards where he grows 36 acres of the Organic red wines for Chacewater. Matt carefully oversees all aspect of the organic vineyard’s growing process, from pruning the vines in the winter, to harvesting the grapes in the fall. Additionally, he works alongside Emilio during the olive harvest in the winter to mill Chacewater’s extra virgin olive oils. Matt’s goals are to improve the land through organic practices and produce high quality and healthy grapes for Mark to be able to continue making spectacular wines for you to enjoy.
Phone: (530) 913-7204