Emily Haines of Quattro Theory

Emily’s attention to detail and keen palate developed over 17 years as
a winemaker are key to the success of Quattro Theory’s small-lot
approach (and her background in biochemistry and biotechnology
doesn’t hurt, either). “Every decision, from growing season to bottling,
has an impact on the wine in the glass, and I appreciate having the
ability to precisely tailor our practices in the vineyard and the cellar to
each lot. This allows us to protect and highlight the aromatics and
flavors unique to each, and to produce expressive, balanced wines that
drink well now, and will drink well years from now.”

Emily’s winemaking career started at Wahluke Wine Company in
Washington, where she worked her way up to director of winemaking
for the portfolio’s Milbrandt Vineyards. As winemaker, she oversaw the
brand’s cool-climate Chardonnay program—”a great opportunity to
learn how to highlight the nuance and character you don’t get from
warmer-climate Chardonnays”—and refined her techniques and barrel
selections for red wines that were approachable yet age-worthy,
ultimately earning multiple 90+ scores from top critics.

Emily then joined Terra d’Oro in Amador as senior winemaker,
attracted by the opportunity to work with winery’s vineyard holdings
and other historic vineyards. Over her seven-year tenure, her deft
touch and keen palate refined Terra d’Oro’s terroir-driven wines.

Emily’s attention to detail is key to Quattro Theory’s small-lot
approach. “I enjoy working with our vineyard team throughout the
growing season to bring out the best of each vintage. We harvest only
at optimal ripeness, meaning in small lots over the course of weeks,
and our Winemaker’s Studio offers the space and state-of-the-art
equipment to crush, ferment and age each of those lots individually.
That precision throughout allows us to protect and highlight the
aromatics and flavors unique to each lot and to produce beautifully
balanced wines that drink well now and will drink well years from now.”