David Lecomte Email and Phone Number

City Winery is making wine in the middle of Manhattan.Small batchs (2-6 tons) of grapes from well know US vineyards (napa, sonoma, oregon, santa barbara AVA..) are brought to City winery throught a chain of cold and vinified from crush to bottling at City Winery.

Selection of +/- 2000 tons per year from most of the CA ava (mainly central coast and north coast), contract negociation, determination of harvest date and shipping logistic.in addition: assistant winemaker, supervision of winemaking ,lab and bottling line QA/QC.Kosher winemaking winery

In charge of lab set up for premium wine group (custom crush winery in Long Island, New York).Set Up protocol, fermentation tracking (+/- 70 lots, 2000 tons).Provide help in cellar during harvest when needed

First job in US, Managed 17 aces of vineyard with the help of 2 temp mexicans.Winemaking of +/- 2000 cases basically by myself with one part time help during harvest.That was something !!

Under the supervision of the winemaker, managed a team of 4 cellar worker during the 2001 vintage.Vineyard sampling for grape maturity assesmentLab set up and overseing of lab technician+/- 500 tons production

Intership part on the Master of winemaking program (DNO).Maitre de chai in CORNAS under the supervision of Jean Luc Colombo.

Was in charge of overseing 32 villages under contracts in 3 main areas around Beijing, +/- 2200 tons.Contract negociation, viticulture technical support for all villages. Pest and vine desease protection support.Set up filed labs in all 3 regions to estimate crop maturity.Determination of picking date and harvest schedule.During non havest: assist head winemaker for most winemaking decission.

Worked in vineyard of Tain L'Hermitage during growing season and for winter pruning.Worked in cellar as second shift leader during havest.Worked on the bottling when job were slow in vineyard and winery (1-2 months per year).Delas have been my "home" for 3 years, i had many good times and wines!