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Our Winemaking

Robin Akhurst


Robin’s road to Napa Valley took him around the globe, through eight consecutive and exhausting harvests, picking up an impressive list of mentors along the way. In 2016, he took over winemaking for Clos Pegase, one of the Napa Valley’s landmark wineries.

A native of Scotland, Robin graduated from the University of Edinburgh with a degree in environmental sciences. What started as a casual interest in wine soon became a passion and following graduation, he took a job as a sommelier in one of Edinburgh’s most forward thinking wine-focused restaurants. Fate then took him to London to work for one of the city’s leading independent wine merchants, gaining additional on-the-floor experience selecting, selling and sampling wines from all over the world.

With a desire to get closer to the agricultural aspects of winegrowing, he moved to New Zealand and received a graduate degree in viticulture and enology from Lincoln University in Christchurch. He worked two harvests in Marlborough before continuing his international winemaking road trip, working at Burgundy’s famed Domaine Leflaive and in Australia’s Barossa Valley with Two Hands Winery.

A fortunate suggestion from Michael Twelftree of Two Hands led Robin to accept a harvest position in Napa valley with Thomas Rivers Brown in 2009, working with the team at Outpost Wines on Howell Mountain. Under Thomas’s guidance, he learned to create iconic wines including Schrader Cellars, Maybach and Rivers Marie. Following harvest, Robin took a position to direct the production team at Envy Wines, a winery and custom-crush project established by partners Nils Venge and Mark Carter. For four years, Robin crafted the Envy wines and worked alongside Mike Smith as assistant winemaker for the highly lauded Carter Cellars wines.

Although free time is something Robin's not too familiar with, when he gets a chance, he enjoys spending time with his wife Aneeta, playing guitar, cycling and soaking in all of the cultural offerings provided by Bay Area living.

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