Ivo Jeramaz is the winemaker at Grgich Hills in Napa Valley. He was born in Croatia to a family of grape growers, and as a boy, he assisted in making wine for his family’s enjoyment. However, he didn’t plan on becoming a winemaker. Ivo earned a master of Science degree in engineering from the University of Zagreb and dreamed of coming to California to work as an engineer.
In 1986, with the help of his uncle, Miljenko “Mike” Grgich, Ivo followed his dream and came to Napa Valley. He quickly fell in love with the scenic beauty of the area and became fascinated with winemaking. Ivo decided on a career change, and Mike immediately put him to work washing barrels. During his almost three decades at Grgich Hills, Ivo has worked his way up in responsibility, learning the classic style and art of winemaking from his uncle, supported by the tools of science and technology. “Mike taught me early in my career that you need great grapes to make great wine. Through our natural farming, it’s been rewarding to see the soil alive with healthier plants than conventional farming. It allows the wines to be more authentic—more distinctive,” he explains.
While he has taken enology and viticulture courses at the University of California, Davis, Ivo says, “I’ve learned more working in the vineyards and the winery with Mike. We grow grapes like my grandfather did, farming without chemicals and pesticides,”. Under the guidance of his uncle, Ivo is now responsible for the day-to-day operations in the cellar and the vineyard, including naturally farming Grgich Hills’ 366 acres without artificial fertilizers, pesticides, or herbicides.
Media Inquiries: Laura Garnett lgarnett@colangelopr.com | https://www.grgich.com/
What’s the ONE THING most unique, authentic, & memorable about your brand?
Our authenticity and family legacy make our wines special. Emboldened after crafting the Chardonnay that won the Paris Tasting of 1976, my great-uncle, Miljenko “Mike” Grgich, co-founded our winery, Grgich Hills Estate. Sponsored by Mike to immigrate to America from our home country of Croatia, I began working at the winery with him in the late ’80s, learning how to craft world-class wines. Today, the winery is operated by my cousin Violet (Mike’s daughter) and me, with three of my six children working at the winery as well. Though it has been nearly 50 years since the winery’s founding, not much has changed in how we make our wine. Our position as a family-owned and -operated business allows us to truly commit to our style of winemaking that prioritizes quality over quantity. It is truly a gift to be able to work and achieve as a family business, and I believe that appreciation is directly expressed in the quality of our wines.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained.
As a premier grape-growing region, the Napa Valley is densely planted with a monoculture of grapevines. If vineyard land became more widely available and affordable (very unlikely), I would acquire more land and do something many would deem crazy—not plant a single grapevine. At Grgich Hills Estate, we are practitioners of regenerative farming and see the value in ecosystem balance and biodiversity, and given the hypothetical chance, I would love to see non-standardized vineyards that are interplanted with other native plant species. While we are currently trying to break up the monoculture in our vineyards by planting native perennials and cover crops, establishing a vineyard that more closely mimics our ecosystem—like a nature preserve—and that challenges farming conventions is extremely intriguing to me.
What is the One Wine most emblematic of your brand and/or winemaking style? Tell us its story.
Our Paris Tasting Commemorative Chardonnay is a clear expression of who we are as wine producers and farmers. Made in homage to the wine Mike crafted that recognized his winemaking ability, this wine showcases our commitment to creating delicate and authentic wines. This wine’s natural acidity and minerality reflect our European heritage and style, while its density and more rounded texture is a direct result of California terroir. Additionally, reflected in the quality of this wine is the natural way we farm this 30-year-old block of Chardonnay, which enhances the wine’s clarity and expression of terroir. Remember the famed 1976 Paris Tasting? Read this wine review to learn more.
Bonus Question: What are your wholehearted convictions related to the wine business? Not about your wines!
It is my belief that the health of a vineyard is the biggest contributor to wine quality and complexity. Farming in a manner that encourages biodiversity and facilitates life rather than eradicates it strengthens the resilience of a vineyard and improves the quality of the fruit. We need to be much more conscious of how we farm and how it affects the earth and human health.