Director of Winemaking
Greg joined The Hogue Cellars in 2013 from Valley of the Moon winery in the heart of California’s Sonoma Valley. He spent more than seven years at Valley of the Moon, honing the region’s microclimates and soils to ultimately hand-craft wines to reflect that sense of place – a skill that will prove most useful when navigating the Columbia Valley’s unique terroir. Prior to his time at Valley of the Moon, Greg served as enologist and later winemaker for R.H. Phillips, expanding his acumen into the super and ultra-premium winemaking environment which ultimately groomed him for taking on the role at a nationally-distributed winery in Sonoma and now at The Hogue Cellars.
He earned a bachelor’s degree in Viticulture and Enology with the highest honors from UC Davis in 1998. Greg also gained some firsthand experience as a harvest, lab and cellar employee at Schramsberg Vineyards in the Napa Valley’s Calistoga appellation in 1997.
Greg is eager to join Washington State’s burgeoning wine industry and is especially excited to lead Hogue’s continuing commitment to produce high quality, consumer-friendly wines. When he’s working in the cellar or vineyard, Greg enjoys spending time outdoors cultivating his garden and hiking with his dogs. His is also an accomplished musician.
Kerry Norton found his calling in winemaking. Having watched his father produce wine in his own basement as a child, Kerry knew that he would pursue a career where “he could take something completely natural and transform it into his idea of just perfect.”
In March 2013, Kerry joined The Hogue Cellars, where he oversees the production of white wines. A Prosser resident, Kerry is no stranger to producing wines that reflect the Columbia Valley’s distinctive character. He brings two decades of northwestern winemaking expertise and experience to The Hogue Cellars team. He spent six years as director of winemaking for Washington’s renowned Columbia Winery. He previously was the winemaker at Covey Run, where he developed a following among wine consumers for his Semillon Ice Wine, Columbia Valley Cabernet Sauvignon and Columbia Valley Syrah. Prior to being a winemaker in Washington, he gained experience crafting Bordeaux-style reds, barrel fermented whites and late-harvest desert wines at Eola Hills Wine Cellars in Oregon.
Kerry earned a Bachelor of Science degree in Food Science from Oregon State University, specializing in the analysis of acids and pH in Oregon grapes and wine. Kerry’s winemaking philosophy is straightforward: “It starts in the vineyard.” He believes that the ultimate determinant of a quality wine begins with the fruit. After that attention to detail in the vineyard has been reached, he’s then able to add creativity and artistry to the wine, which is what he enjoys most about his career.