By Matthew Fitzsimmons

Winemakers are often the ‘face’ of the winery they work for. That said, they are backed by a team who help them craft the best wine possible.

One of the most important members of this team is a position that usually gets limited fanfare – their Assistant Winemaker.

Assistant winemakers typically run day-to-day operations in the cellar, focusing on tasks such as monitoring fermentation, conducting lab analyses, and ensuring the workspace is fully sanitized. These responsibilities are unglamorous but crucial to a winery’s success.

While few of Virginia’s Assistant Winemakers have name recognition outside industry circles, this can quickly change as they move to new roles.

Corry Craighill was in her first Head Winemaker position (at Sunset Hills Vineyard) for only a few years when she was recognized as Loudoun County’s Winemaker of the Year in 2019. This past March, she was awarded the top prize at the 2026 Virginia Governor’s Cup wine competition for her Valley Road Vineyards 2023 Cabernet Franc Reserve.

Corry’s success underscores the importance of keeping tabs on the people filling Assistant Winemaker roles. These winemakers may be “Assistants” today, but they are also tomorrow’s leaders.

Jordan Demain, Pollak Vineyards

How did you get into winemaking?

“It was my dad that planted the seed for my interest in winemaking. I just fell in love with wine, learning how it reflects a sense of place.

I was born in Philly and grew up in southern New Jersey. For years I worked in the New Jersey wine industry, learning about wine and just finding my passion.

In 2016, I applied for an internship at King Family Vineyards and got to work with their winemaker, Matthieu Finot. It wasn’t long before Matthieu recommended me for a position at Pollak. By the end of the year, I was working full time there.

I’ve been an East Coast winemaker my entire career. I think it’s more challenging here, but that makes it more rewarding. It also makes me want to elevate the game of the region I’m from.”

Describe your role as Pollak’s Assistant Winemaker

“I do all the hands-on winemaking, seeing it from grape to bottle. The cellar isn’t just my domain, it’s my home-away-from-home. I take care of the barrels, clean tanks, do bottling, and perform maintenance.

You can say that our winemaker Benoit Pineau makes the plan, and I execute the plan. But our owners Margo and David Pollak also make sure the winery has a very family-like atmosphere, where everyone has a role.

We’re also growing. Pollak’s estate vineyard has 35 acres of vines, but we now have a second vineyard with another 50 acres. That will increase our production to maybe 12,000 cases a year, so there will always be something to do.”

What’s your favorite grape to work with?

“Merlot! Our cabernet franc also does well, but merlot has been the most consistent grape for us. It was our 2023 Merlot Reserve that was selected for the 2026 Governor’s Case (recognizing the top 12 wines of the event).

But nebbiolo is climbing up that list. It has the potential for some really age worthy wines, and this year we released our first nebbiolo.

I’m thinking of doing a side-project of my own but haven’t gotten to that part yet. But I would make a riesling if I could.”

Emily Hatch, Zephaniah Farm Vineyard

How did you get into winemaking?

“I was the accidental catalyst for my family becoming involved in winemaking and winegrowing.

In 2001 I was a sophomore studying agro-archeology (the study of ancient agricultural practices) in Northern Italy when my dad visited me. His time in Alto Adige was his first real exposure to wine, and he became hooked.

Not knowing anything yet about viticulture, he asked one of my professors what it takes to plant a vineyard. The professor’s response? ‘Bill, it’s farming. Just plant the damn grapes!’

My family installed our first vineyard a year later and opened the winery in 2007.

I came back to Virginia in 2010. I didn’t return with the intent of becoming a winemaker; being a social worker is still my ‘day’ job. But one thing about my family is when it comes to working on the farm, we’re all hands-on deck.

For me, being a winemaker has been mostly on-the-job training. I’ve taken winemaking classes at Virginia Tech but have never taken a chemistry class in my life! But according to my friends, I’m a ‘super taster’; someone with an especially sensitive sense of taste and smell”.

What parts of the business are you in charge of?

“Our sparkling wine, ‘Possibilities,’ is my pet project. It uses chardonel grapes and is made in the traditional method. We’re now making its 3^rd edition.

I went to my family and said ‘This is what I want to do. Are you ok with it?’ and they were all on board. I picked chardonel because I love working with this grape, and it’s a reflection of the ‘possibilities’ that hybrid grapes offer in winemaking.

I have the title of Assistant Winemaker, but when you’re in a family business, all roles get blended since we do everything together. So being ‘Assistant’ is really a broad term.”

Tell me about your wine that took Gold in the Governor’s Cup

“Most of our reds are quite blended since I’m really picky with winemaking. Zephaniah’s top-scoring wine in the Governor’s Cup was our 2023 Cabernet Franc (which has some merlot). It was produced from our first vines, planted in 2002.

2023 was initially a tough growing season because the leaves kept dying because it was such a dry year. But that drought really pushed the vines to make amazing wine.”

About the Author: Matthew Fitzsimmons is a blogger who has visited nearly every winery in Virginia – most of them twice. Follow his progress at https://winetrailsandwanderlust.com/.