Andy Phipps is a third-generation Californian who got bit by the wine bug, ironically, during a quarter abroad in France. And like many good stories, it involves a girl, who happened to go to the University of Bordeaux. She took him to St. Émilion to savor the many delicious wines and explore the incredible winery cave system that exists throughout this small winemaking village. They also traveled from Paris to Nice to Cannes to Monte Carlo to the French Alps and all points in between. Upon his return to UCLA, Andy began drinking wine, but it was difficult on a student’s budget so his real exploration would have to wait until he got his first job. Andy was hired, six months later, by Coca-Cola to conduct regional sales in the greater Sacramento area. This was good experience working for a great company but he still had his wine feelers out on day trips to nearby Napa Valley.
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Andy finally struck gold when he was hired as a general winery worker at Beaulieu Vineyard in Rutherford in the heart of the Napa Valley. He worked on the crushpad, in the cellar, in the lab, on the bottling line and, most importantly, under Andre Tchelistcheff, during his final year consulting with BV. It was this experience, working on many of the experimental lots, which taught him the fundamentals of classic winemaking, attention to detail, and the importance of the art of blending. This job in the BV cellar taught Andy everything he could possibly learn about grape-to-table fine wine production. After his various production roles, he was hired to work in the BV Hospitality Center Sales Room & Georges de La Tour Private Reserve Room, then on their national sales team, and, finally, as a sales development analyst before starting Phipps Family Cellars.
It was during his time at BV that Andy met the other true love of his life, Jennifer. Courtship began immediately as they were married a few years later and embarked upon their incredible journey to create Phipps Family Cellars. During this time, Phipps Family Cellars has grown from producing 350 cases of Zinfandel to producing more than 2,500 cases of SB, Mélange Blanc white, Pinot Noir, Merlot, Cabernet Sauvignon, Status Quo red, and Zinfandel. In 2014, Andy will add a second label, The Enabler, which is geared toward the next generation of wine consumers. PFC wines can only be found in the best restaurants and wine shops around the country or online at www.pfcwine.com.
Andy and Jennifer now have three children and reside in Napa where Andy also owns 5&I WINE, a boutique wine brokerage company based in Napa.
