Dean’s winemaking journey kicked off at Central Coast Wine Services (CCWS) right after he ditched high school in ’97. Before that, he was flipping burgers and sautéing veggies at “Chef Ricks,” a hotspot for local winemakers. That gig lit the fuse for his wine obsession. His grandpa, a hardcore wine collector, was also a huge influence. As a kid, Dean watched him pick out special bottles from his custom-built wine cellar for family dinners. When grandpa passed in ’96, Dean inherited his killer wine stash and a burning passion for winemaking. He used to poke fun at his grandpa’s wine-tasting rituals, but soon enough, he was itching to make his own wine in his honor.

In ’97, a buddy dragged him into a harvest job at a local winery. At CCWS, where the local winemaking legends hung out, Dean started with grunt work like cleaning presses and filtering lees (that’s fancy talk for fermentation gunk). But the real goldmine? Daily private winemaking lessons from the industry’s rockstars. He soaked up all the knowledge from these Sauvignon Blanc, Syrah, and Pinot Noir gurus, spending five years as the Alternating Proprietor Manager. He worked alongside icons like Lane Tanner, Seth Kunin, and Craig Jaffurs, mastering everything from Zinfandel to Merlot.

Winemaking became his passion. He loved the connection with Mother Nature, the sweat in the vineyards, the precision in the cellar, and the ultimate payoff—a perfect vintage. Every year was a new challenge: to top the last.

Hungry for more, Dean left CCWS to join the big leagues in Paso Robles as a Senior Wine Technician. He honed his skills managing a 450-bottle-per-minute bottling line. But the grind got old fast, so he returned to his roots in Santa Ynez Valley. He took on the role of Cellar Master at Fess Parker Winery in Los Olivos, under the mentorship of Brett Escalera and Andy Ibarra. Dean dove into Riesling, Viognier, and other exciting varietals, constantly sharpening his craft.

After six years at Fess Parker, he heard about a cutting-edge winery in Buellton named Terravant, just a quick 30-minute drive from home. He interviewed, snagged the job, and helped turn it into a 750,000-case juggernaut as Cellar Master and later Production Manager. After 6.5 years, he reconnected with Brett Escalera, now running Consilience, and became his Assistant Winemaker. By 2018, Dean had crushed 22 harvests, each one better than the last. The journey has been epic, filled with awesome people and lifelong friendships, and he’s passed on his knowledge to others.

Today, Dean is stoked to be the winemaker for McClain Cellars. He’s inspired by the McClain family’s vision and proud to roll with their dynamic team.