From the rush and intensity of harvest, to bottling the wines and taking them to market, he continually strives to improve quality.
A New-Zealand native, Craig McAllister spent his first 20 years in Christchurch, New Zealand, then lived in London for six years. He has travelled extensively throughout the world. He found himself drawn not just to the wine industry, but to the wine lifestyle due to his love of cooking, traveling and being outdoors. This led him to Lincoln University in New Zealand, where he received his Bachelor of Science degree in viticulture and enology.
Craig’s deep passion for winemaking has taken him all over the world, from New Zealand to Australia, Chile and Cyprus. Craig first joined the La Crema team in 2007 as the Harvest Enologist. After gaining additional experience abroad, he joined the La Crema team full-time in 2009. He has been a steward of La Crema’s Monterey program and worked extensively on the Sonoma Coast Chardonnay. He also helped to further develop La Crema’s esteemed collection of single vineyard Chardonnay and Pinot Noir wines. He was promoted to head winemaker in 2017.
For Craig, there is never a dull moment in winemaking. From the rush and intensity of harvest, to bottling the wines and taking them to market, he continually strives to improve quality.
Craig believes that the best wines are those shared with family and friends over a delicious meal. He resides in Healdsburg with his family.
His role of Assistant Winemaker combines his passion for wine with his analytical aptitude and problem-solving abilities.
Greg Landin was enticed by the thought of a career involving travel, winemaking, and living in an area with a warm Mediterranean climate, and decided to pursue a major in Viticulture and Enology at U.C. Davis, where he received his Bachelor’s degree. Starting with the 2005 harvest at Etude as an intern, Greg was quickly immersed in the effort and detail that goes into crafting high-end Pinot Noir, helping with grape sorting, punchdowns, and winery sanitization. From there, he went on to hold a series of lab and cellar internships before joining the La Crema team as Harvest Enologist in 2013. Promoted to Assistant Winemaker in 2017, he supports day-to-day winemaking and coordinates the work flow at La Crema.
When Greg isn’t making wine, he enjoys reading, going on hikes, and traveling through Europe and the Middle East. He grew up in the Bay Area and currently resides in Mediterranean-esque climate of Santa Rosa, California.
She believes that the mix of creativity and scientific knowledge required to be a winemaker make for the "perfect marriage for a science kid who always wanted to be an art kid, but wasn’t any good at art."
Samantha “Sam” Poehlman has always been fascinated by fermentation microbiology. Growing up in Wisconsin, she developed a passion for wine, beer, and cheese early on, which inspired her to pursue a bachelor’s degree in food science and microbiology from the University of Minnesota. She believes that the mix of creativity and scientific knowledge required to be a winemaker make for the “perfect marriage for a science kid who always wanted to be an art kid, but wasn’t any good at art.”
In 2005, Sam began working at Argyle Winery in Dundee, OR to complete her thesis for a graduation requirement. Since then, she has worked as Lab and Quality Control Manager at Domaine Serene, Associate Winemaker for Tony Rynders, and Assistant Winemaker for King Estate before joining the La Crema team. In her current role, she enjoys solving the challenges that each new vintage in Oregon brings. Growing season and harvesting conditions can vary drastically from year to year, keeping Sam on her toes as she works to ensure each vineyard produces the best possible wine.
When she isn’t working, Sam loves to travel. She has explored wine regions in Australia and New Zealand and hopes to continue to travel the world as she continues to expand her already vast wine knowledge.
She loved the prospect of living in wine country and having the opportunity to create food to pair with specific wines.
Tracey Shepos Cenami grew up in a family that was always cooking. Her Italian Nana and mother put considerable thought into everyday meals, treating each as a special occasion. She held her first job as a dishwasher at a summer camp and was immediately hooked on the camaraderie, artistic expression, and satisfaction of the kitchen. She knew she had found her calling. Throughout high school, she continued to pursue jobs in the culinary industry before attending the Culinary Institute of America in San Francisco.
After years in the culinary world, Tracey was drawn to the wine industry, which she found to be a natural transition. She loved the prospect of living in wine country and having the opportunity to create food to pair with specific wines. Before joining the La Crema team, she worked for eight years as the executive chef for Stark Reality restaurants, a Sonoma County restaurant group. During her tenure there, she helped to open five different restaurants and create a catering department. She also worked under Chef Michael Romano at Union Square Café for two years.
Tracey played a pivotal role in developing the culinary program at La Crema Estate at Saralee’s Vineyard, including introducing a VIP wine and cheese pairing experience – a lesson in the fundamentals of wine and cheese pairing which expertly pairs local artisan cheeses with La Crema wines. Her recipes have been published in magazines and newspapers, and she is a three-time winner of Food Network’s Guy’s Grocery Games.
When Tracey is not creating perfect pairings, she enjoys spending time outside with her husband and son barbecuing in the backyard or eating oysters on the Sonoma Coast. Her personal favorite pairing is La Crema Pinot Noir with bacon, almonds and Valley Ford Estero Gold cheese.