Craig Boyd comes to Mount Palomar with many years of winemaking experience and most recently was Winemaker and General Manager at Oakstone Winery in the Sierra Foothills.  Though Craig’s career began in the nuclear power business, he recognized that his interests were with winemaking; and he had a talent for it.
 
After graduating from University of California, Davis with a Masters in Enology, Craig began his career as an Assistant Winemaker at Granite Springs Winery in the Sierra Foothills. Climbing his way up the ladder of the wine industry led him back to his native East Coast where he spent a few years as Winemaker at Woodbury Vineyards in Western New York. Recognizing that he had a longing for the weather and appellations of the West Coast, Craig moved back and has remained on the West Coast ever since.
 
Craig has spent almost two decades as a winemaker and has definitely found his niche in the smaller wine regions. He appreciates the way the wineries work together for a common good and recognizes that each winery has something to offer, whether it be learning from mistakes or celebrating successes. He also understands that this kind of spirit of cooperation helps make a region stronger and hopes to devote time and effort to promoting the Temecula Valley Wine Region.
 
Mr. Boyd will be continuing the Mount Palomar tradition of classic Bordeaux style blends and Italian varieties as well as producing the Port and the popular Solera Cream Sherry. He feels that Etienne did a wonderful job as Winemaker for many years and left behind some outstanding wines. He states, “Many times when a new Winemaker inherits the wines from an outgoing Winemaker, it’s a train wreck. Not so here. Nothing is broken and therefore nothing needs to be fixed. Every Winemaker (we are a quirky bunch) has his or her own signature, much like chefs and while I certainly have things I like to do with wine that differs from Etienne, with well made wines, you’ll probably not even notice a difference.”
 
At this point in his career, Craig is looking for a long-term relationship where he can make wines for a long time and he has found that relationship at Mount Palomar. He looks forward to getting to know the microclimates, the vineyards and especially the guests. Every wine is important to Craig and he wants to produce the best wine possible, every time.