Issue link: http://read.dmtmag.com/i/299589
w w w. v w m m e d i a . c o m V I N E YA R D & W I N E RY M A N A G E M E N T 7 9 f you want a straight answer to a question, ask Nick Gold- schmidt. His forthright person- ality, combined with many years of winemaking and operations experience in wine regions around the world, have given him a confi- dence, perspective and breadth of knowledge that few winemakers can match. A native of New Zealand, Gold- schmidt began his career in 1982 with a research position at Lincoln College, Canterbury, in New Zea- land, where he earned an honors degree in horticulture. From there he went to Australia to study viti- culture at Charles Sturt University in Wagga Wagga, and earned a post-graduate degree in enology from the University of Adelaide. After graduation, Goldschmidt worked as assistant winemaker at Kumeu River, Coopers Creek and Babich wineries in New Zealand. Looking to expand his experience, he then spent 18 months mak- ing wine in California, Chile and France. In 1990, he became the asso- ciate winemaker for Simi Winery in Healdsburg, Calif., where he worked under Paul Hobbs and Nick Goldschmidt International winemaking consultant calls for greater efficiency Photo: George Rose BY TINA CAPUTO EDITOR-IN-CHIEF