Between the two of them, it took 21 years to earn their Master Sommelier status; obviously, no easy task. Lest we forget, while studying for this accolade, one has to earn a living. They met while working at the 2017 Best Restaurant in the World, 11 Madison and it was off to the races between them to carve out a niche in the wine world. Yes, having the moniker of a Master Sommelier opens doors in the wine and hospitality world, but it takes perseverance to see a need, develop a solution, and execute the solution. In their case, bring the boutique expressive wines of Australia to the table of the American wine consumer. This task is not for the faint of heart. The myriad of laws in the US is enough to cause hours of head-scratching let alone educating the consumer on the intricacies and geography of Australia. it is what we call in the industry a "hand sell." You can feel their passion for this project right here.

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