Winemaker Marcia Torres Forno's career started early. Her first foray into winemaking foray was her job to make Sangria for her grandfather. Growing up in Chile, she spent time at her family’s ranch, which had a wine cellar. Forbidden to enter, she would peer through the gate and inhale the aromas. Later, while studying agricultural engineering, she took a viticulture and enology class that set the course for her winemaking career. Marcia held various winemaking positions in Chile and at Cardinale Winery, Kendall-Jackson Winery, and Pelton House in California before being named winemaker at Matanzas Creek in 2010. Marcia’s extraordinary nose for wine as a child preceded her reputation today as an aromatic expert. Within a single vineyard, she will harvest grapes at different times to maximize the fruit’s aroma potential. In the cellar, she uses different fermentation vessels to optimize each wine’s aromas and texture. The result? Matanzas Creek’s elegant Sauvignon Blancs, complex Chardonnays, and powerful Merlots.