Eric Johannsen

Eric Johannsen is no stranger to Northern California wine country. Having grown up in the redwood-forested Santa Cruz Mountains, vineyards and wineries were almost literally in his backyard. “I would hike or ride my bike through the historic Jesuit monastery vineyards, and those old, gnarly vines seemed so dramatic. When my folks went wine tasting at the top of our road, my sister and I would tag along. The old stone cellar of the Novitiate (now Testarossa Winery) seemed saturated with the smell of wine. It remains an indelible sense-memory.”  Another fixture of life were large family gatherings, often up at a rustic cabin in the mountains, always with plenty to eat and drink. The importance of celebration, conviviality, the communal table were firmly planted in his psyche.

Out of a lifelong fascination with food and wine, along with academic interests in science and the humanities, a career in winemaking eventually followed. After receiving undergraduate degrees in Chemistry and Philosophy, with some restaurant work on the side, Eric began to pursue a Master of Science in Enology at the University of California, Davis.

Before joining the La Crema team in 2004, Eric spent his early career at such wineries as Mount Eden Vineyards in the Santa Cruz Mountains, Cuvaison Estate Wines in Napa, and Williams Selyem Winery in Healdsburg. Throughout his career, he has focused on crafting Pinot Noirs and Chardonnays that represent the unique qualities of each world-class winegrowing region and vintage. After 20 years in the industry, he counts being in the vineyard, soaking in its cyclical rhythms, as his favorite aspect of winemaking. “Even early in the growing season, your conception starts to develop about what the wines will eventually become.”

When Eric is not working, he continues to pursue deeper understanding of wines from around the world. He has visited wine regions throughout Argentina, Australia, and France, including a memorable trip to the Grand Cru vineyards of Burgundy that cemented the Burgundian varieties as his passion. Eric also enjoys spending time outdoors, particularly skiing and camping, as well as cooking for friends and family.