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People

A winery’s success depends on devotion and grit.

Making wine is a labor of love. It’s tireless, sometimes cold, sometimes sticky, often painstaking, but at the end of the day, it’s 100% worth it. We’re lucky to have a tight knit, fun loving diverse crew that’s as hardworking as they come, and committed to making great wine.

People

A winery’s success depends on devotion and grit.

Making wine is a labor of love. It’s tireless, sometimes cold, sometimes sticky, often painstaking, but at the end of the day, it’s 100% worth it. We’re lucky to have a tight knit, fun loving diverse crew that’s as hardworking as they come, and committed to making great wine.

Mailynh Phan: CEO

Originally from Long Island, Mailynh (pronounced ‘my-LIN’) went to Vassar College where she promptly dropped her Long Island accent and ventured into the world of academia. After graduating with a degree in Psychology and while her fellow cohorts jumped into graduate programs, Mailynh ventured to New Zealand where she mastered the art of shaving meat at her job behind a deli counter. In 2010, while deciding whether an expat life was the life for her, Mailynh was offered a unique opportunity to operate RD Winery in Napa.

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Though the first few years were met with homesickness and the yearning for a real bagel, eventually she began to fall in love with the wine industry. Learning on the job has been one of the many pleasures and challenges Mailynh has enjoyed. It has given her a unique perspective as a leader. She has built a diverse and talented team and created a culture where everyone has their say and no job is too small.

When the winery was founded, the vision was to solely export wine to Vietnam, but Mailynh had other ideas. As an outlier in the industry, she saw an opportunity to do something different. Mailynh envisioned a place where anyone curious about Napa wine
would feel welcome and be able to afford the experience and the wines. After years of planning, she spearheaded the winery’s entry into the U.S. market and opened a beautiful, new Vietnamese-inspired tasting room in the summer of 2020.

In 2020, Mailynh also found the time to graduate from UC Berkeley’s Haas School of Business with an MBA. Looking to the future, she has her sights on growing the winery’s exposure and bringing more of the community together through events and experiences.

When not in the winery, Mailynh can be found with her guard dog Baxter (a chihuahua mix that has dreams of being a great dane), dabbling in the kitchen, on the volleyball court or doing homework as she completes her MBA from Berkeley Haas.

Timothy Milos: Winemaker

Timothy Milos jokes that he’s “dropped out of some of the best schools in the country.” A master craftsman if there ever was one, he is known for supreme attention to detail, organizational strategy, ingenuity and problem-solving fermentation management. “Every wine, every fermentation,” he says, “is a living system. It is its own ecology, and it evolves over time. It is as complex a matrix as you could ask for.” Dedicated to producing terroir driven wines over a 20 year span, he uses traditional winemaking techniques and a minimalist approach in order to reveal the distinction of each unique wine.

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A sixth-generation Bay Area native, Tim grew up exploring the hills of rural west Marin, building houses in the summer, reading countless books and cooking. In addition to his interests in philosophy, history and politics, he studied Cell Biology and Biochemistry at Sonoma State, and was involved in plant genome mapping at the USDA. While working towards a PhD in molecular plant pathology at Cornell University, he realized he would never be content being in a lab all day, and in 1997, headed back to his native California to study Enology and Viticulture at UC Davis.

“Wine sits at the nexus of so many fields of study: history, culture, biology and biochemistry to name just a few. The fruit itself is the product of a complex interaction of the vine with its environment, influenced by the hand of the grower and the vagaries of the vintage. Every fermentation,” he says, “is a living system. It has its own ecology, and it evolves over time. Wine is as complex a matrix as you could imagine, and in the end its enjoyment is a social event predicated on history and culture.” While at UC Davis, Tim interned at Stag’s Leap Wine Cellars, was the research enologist at Opus One, and left Davis to be named winemaker for S. Anderson and then Cliff Lede. In 2004 he began consulting for wineries in Napa Valley and Sonoma County.

Dedicated to producing terroir driven wines, he uses traditional winemaking techniques and a minimalist approach in order to reveal the distinction of each unique site. Though a very modest and jovial individual, he takes his craft extremely seriously, and with over 20 years of winemaking experience, Tim has received fabulous scores from every media outlet, scoring 90+ on well over 120 wines, placing in the Top 100 Wines of the Year several times, and 100 points for some of his hillside mountain Cabernets. We are extremely fortunate to have such a talented person at the helm of this project, as his expertise, experience and overall commitment to excellence are the foundational pillars that continue to drive this program into the future.

Timothy Milos: Winemaker

Timothy Milos jokes that he’s “dropped out of some of the best schools in the country.” A master craftsman if there ever was one, he is known for supreme attention to detail, organizational strategy, ingenuity and problem-solving fermentation management. “Every wine, every fermentation,” he says, “is a living system. It is its own ecology, and it evolves over time. It is as complex a matrix as you could ask for.” Dedicated to producing terroir driven wines over a 20 year span, he uses traditional winemaking techniques and a minimalist approach in order to reveal the distinction of each unique wine.

+ Full Bio

A sixth-generation Bay Area native, Tim grew up exploring the hills of rural west Marin, building houses in the summer, reading countless books and cooking. In addition to his interests in philosophy, history and politics, he studied Cell Biology and Biochemistry at Sonoma State, and was involved in plant genome mapping at the USDA. While working towards a PhD in molecular plant pathology at Cornell University, he realized he would never be content being in a lab all day, and in 1997, headed back to his native California to study Enology and Viticulture at UC Davis.

“Wine sits at the nexus of so many fields of study: history, culture, biology and biochemistry to name just a few. The fruit itself is the product of a complex interaction of the vine with its environment, influenced by the hand of the grower and the vagaries of the vintage. Every fermentation,” he says, “is a living system. It has its own ecology, and it evolves over time. Wine is as complex a matrix as you could imagine, and in the end its enjoyment is a social event predicated on history and culture.” While at UC Davis, Tim interned at Stag’s Leap Wine Cellars, was the research enologist at Opus One, and left Davis to be named winemaker for S. Anderson and then Cliff Lede. In 2004 he began consulting for wineries in Napa Valley and Sonoma County.

Dedicated to producing terroir driven wines, he uses traditional winemaking techniques and a minimalist approach in order to reveal the distinction of each unique site. Though a very modest and jovial individual, he takes his craft extremely seriously, and with over 20 years of winemaking experience, Tim has received fabulous scores from every media outlet, scoring 90+ on well over 120 wines, placing in the Top 100 Wines of the Year several times, and 100 points for some of his hillside mountain Cabernets. We are extremely fortunate to have such a talented person at the helm of this project, as his expertise, experience and overall commitment to excellence are the foundational pillars that continue to drive this program into the future.

Staff & Cellar Crew

Connor Brockman

Connor Bockman

Associate Winemaker

A Napa native, one of Connor’s earliest memories is foot treading grapes from his parents’ small backyard vineyard. At 15, he started working for catering companies and chefs throughout Napa and fell in love with wine and food.

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Contemplating what to do with his life, he settled on winemaking and promptly headed off to UC Davis. Though more time could have been spent studying redox reactions and phenolic chemistry and less time brewing beer, whitewater rafting, and making wine in his basement, it is those creations that furthered his passion for fermentation and wine. After graduating Davis with a degree in Viticulture and Enology, he began his apprenticeship in winemaking learning useful things like how to drive a forklift, which boots would keep your feet dry, and which anise liqueurs to avoid. After working harvests for Peter Michael Winery, Mt Veeder Winery, Churchroad in New Zealand, and Celia Welch, he landed full time as the Cellar Master at Covert Estate. In 2019, he joined RD Winery to help launch Fifth Moon and Hundred Knot and says he is thrilled to be involved in making such a diverse, delicious set of wines.

Roberta Garcia

Roberto Garcia

Production Manager

Originally from Michoacán, Mexico, Roberto immigrated to Oakland, California at the age of 10, where he learned the finer points of diplomacy. His vibrant personality is always on display with his fashion choices and sunglasses collection.

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Roberto started his adventure in the wine industry as a Team Leader at Rosenbloom in Alameda and moved on to various jobs including a stint at Tesla before returning to his true calling of wine work at RD Winery. When asked why the cellar brings him joy, Roberto says, “I like working with my hands and seeing the effort pay off in the bottle.” The consummate team player, he manages the RD Winery crew like a family. A family-man, lover of the outdoors, and a self-proclaimed master of the BBQ, Roberto can be found spending time with his four children, his extended family and friends. Besides grilling steaks and drinking Cabernet, Roberto enjoys dancing Salsa, going on road trips, or watching UFC.

arturo montanez

Arturo Montanez

Cellar Crew

Arturo lends a unique perspective and critical eye to winery operations. Originally from Michoacán, he started working in the wine industry in 2010 and joined the RD Winery team in 2019.

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Arturo enjoys learning about wine, how it’s crafted, and is extremely detail oriented. Arturo’s sweet tooth is why the winery is always stocked with candy and pastries. A budding photographer, his photos often graces the winery’s Instagram page. In his free time, Arturo likes to garden, drink Cabernet, and travel.

Kandace headshot

Kandace Markovich

Hospitality Director

As a 3rd generation Napa native, Kandace has a great passion for food and wine. Her positive energy and kind spirit contribute to her enthusiasm for hosting guests.

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Kandace studied Psychology with a minor in music at California State University, Fullerton, where she graduated Magna Cum Laude. It was there that she also met her fiancé and partner of 7 years, Austin. Although southern California was beautiful, the draw of the Napa Valley nature quickly brought her home. She consistently applies the principals she learned in psychology to her hospitality profession through problem solving and adaptability.

Meadowood Napa Valley facilitated Kandace’s growth in the hospitality industry for 9 years until she decided to focus on her passion for wine in a professional setting. When she is not working, she enjoys the beautiful nature and scenery Napa provides by hiking and biking in the area.

Tasting Room Supervisor Angela Ware

Angela Ware

Tasting Room Supervisor

Growing up, Angela was fascinated with how things work, but once she figured out the ins and outs, she lost interest– until wine. Wine is something that is constantly evolving and ever-changing, and this kept her attention.

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Angela moved out here from Sacramento seven years ago to pursue her newfound curiosity and took a position at Markham Vineyards. She was immediately hooked. Angela says the showmanship of a tasting room setting and the chance to share her joy for the region with folks from around the world keep her inspired.

While at V. Sattui, Angela fell in love with educating and storytelling. There, she led the winery’s tour program for nearly four years. Turning her sights to a new challenge, she heard about RD Winery and decided it would be the perfect place to apply her enthusiasm and experience.

We’re thrilled to have Angela on the team as we grow our brand and welcome more visitors to the tasting room. Her life motto? Give me food and wine, and I’ll be fine! Our worlds were meant to collide.

Anne Salazar

Anne Salazar

Tasting Room Associate

Anne grew up in England and was first introduced to wine around her family’s dinner table. The Burgundies, Bordeaux, and German Rieslings made a lasting impression on her.

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Anne has worked in both the California and Washington wine industries but has made the Napa Valley her home for the last 30 years. Here, she is known throughout the region for her genuine warmth and hospitality. Anne has a knack for putting guests at ease and finding ways to uniquely connect with each one. She is a wealth of knowledge and has a ceaseless fascination with wine. Spending an hour or two with Anne as your host is time well spent.

Devyn Wallace Tasting room associate

Devyn Wallace

Tasting Room Associate

Devyn grew up in Napa and started working in hospitality six years ago. Her first experience with wine was in preschool, when she crushed grapes with her class.

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By sheer proximity, Devyn has always been immersed in the area’s wine industry, but furthered her interest and knowledge while working in restaurants and hotels. Devyn finds a great deal of pride in creating memorable experiences for guests. When she’s not in the tasting room, she can be found spending time with her two-year old son.

Vincent Shaw Tasting room associate

Vincent Shaw

Tasting Room Associate

There’s nothing like being greeted by Vincent’s warm smile at the tasting room. He loves tasting and learning about how wine is made, but his main joy is meeting folks from around the world.

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Self-described as a fun and outgoing individual, Vincent truly is a natural people person. He is also unabashedly obsessed with Anime. Similar to his appreciation for wine, Vincent is fascinated by the creation process, the storylines, and the time it takes to make sure what’s released is absolutely perfect.

Max Ackerman

Max Ackerman

Chef

Formally trained at Le Cordon Bleu in Pasadena and with expertise in Japanese cuisine, Chef Max Ackerman lends his experience and creativity to the RD food program.

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Over the past 15 years, Chef Max has worked his way from line cook to Chef de Cuisine and is now the owner of his own catering business, Sushi Monkey. He combines his talents with thoughtful ingredient sourcing and works with some of the finest growers and purveyors the West Coast has to offer. We are lucky to have him creating mouthwatering menus and dishes to pair alongside our wines.

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