At the age of 38, Roy Piper left a successful career in finance to "follow his bliss." He had zero experience in winemaking, but a passion he'd developed over many client dinners at Thomas Keller's Checkers Restaurant. Serendipitously, he walked into Quintessa right as a cellar worker was leaving, and the position was his. That experience, training with Aaron Pott, turned out to have a profound influence on the rest of his life. He went on to work at Seven Stones Winery before starting his own eponymous winery, which focuses on small-lot, highly allocated Cabernet Sauvignon.
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