How’d you get into winemaking?
“I went to university at RIT, with the intention of pursuing a career in biotech, computer science, or some combination of the two. Early in my freshman year I learned that the wine tasting classes offered through the hospitality program were open to everybody and that if you took them you could taste wines even if you were under 21. I signed up immediately and fell in love with wine. I started my own experiments with winemaking and brewing in my college apartment, but I didn’t see that for the career path that it was until I took a part-time job at a local winery. Once I understood that I could make a living making wine, I changed my major, graduated as quickly as possible, and started working in winemaking full-time. 16 years later, I’m even more excited about wine and winemaking than I was when I started.”
What do you enjoy most about winemaking?
“The most exciting aspect of any art form is the chance to bring abstract ideas into physical existence, and winemaking is no exception. Every wine we make is a unique opportunity to evaluate and refine our ideas about nature, beauty, tradition, time, and place, and we get to watch those ideas manifest as a living product that we can share with others. It’s a revelatory process that never gets old.”
What is your philosophy and inspiration behind creating our wines?
“I like to color outside the lines, but in a way that highlights the lines so it’s obvious that I’m aware of them and stepping outside intentionally. I’m a student of winemaking history and tradition, and what I really love is taking classic wine styles and techniques and applying them in very novel, unconventional ways.”
Just for fun, what do you listen to while creating in the cellar?
“I’m always listening to something while working in the cellar. Usually, it’s a podcast; current events, history, comedy, and true crime are some of my favorite genres. Occasionally, I’ll find conversation to be distracting, so I switch to music – mostly indie hip-hop and rock.”
How’d you get into winemaking?
“I got into winemaking while attending school at Cornell. I was a member of the test pilot class (4 of us in total) for the enology and viticulture major they created. I intended to use the basic fermentation science background to pursue a career in (craft) brewing. I was offered a brewing job by Anheuser Busch, but I loved Ithaca and the area and decided winemaking offered more options to be hands-on with the product.”
What do you enjoy most about winemaking?
“I really enjoy the combination of science and art, and that it yields a product that people can enjoy. There are so many wines, so many styles, one for every time and place.”
What is your philosophy and inspiration behind creating our wines?
“I make wines that I (would) enjoy and want to drink. I feel that if you do that, you will make the best wines you can, and the audience will find you, as opposed to chasing the audience. I also believe that just because you made a certain wine one way in the previous vintage doesn’t mean that you should try and force the wine in future vintages to be the same. Every season has its own character and challenges, and you should not try to force a square peg in a round hole. Stay true to your sense of style and it will all work out.”
Just for fun, what do you listen to while creating in the cellar?
“That is a very loaded question. It all depends on the day, the wine, my mood. I could be playing Tom Petty, Tom Waits, shoegaze, prog rock, classic rock, classic grunge or just straight classical music. I have had people walk in the cellars when I am blasting Verdi’s Requiem, and they asked if everything was alright (it was). Every harvest also has an album I lean heavily into. For 2025, I haven’t found it yet, but it has only been a bit over a week. I do have a couple of contenders.”
Being a third-generation Martin, Zach has discovered his niche in the distillery. In 2017, he took the lead role as Head Distiller after years of shadowing those ahead of him. He quickly learned the ins and outs of distilling on our Christian Carl Pot Still, custom-built in Germany, processing local grains with our mash ton, and even the not-so-fun tasks like cleaning the boiler (hence the photo). Zach notes his favorite part about distilling is that “each day is completely new and no two mashes are the same.”
In his spare time, Zach dives into mixology, crafting unique cocktails at home. This hobby drives his inspiration for new spirits, as he likes to create something he knows he and others can use to create a new cocktail.
What is Zach listening to when he’s distilling? House, electroswing, sad cowboy songs, soundscapes, and occasionally chip tunes
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