Andy Phillips grew up in Ashland. At the time, the primary industries were logging and farming, with a focus on pears, not wine. The college (SOU) was also an important part of the community. OSF had a small, almost cult following, and in the early 70s it expanded its season, which had a significant impact on the town.
Andy’s first experience in the world of wine was during his time at the Hungry Woodsman restaurant in Medford. He started as a waiter in 1980 and still remembers the first Southern Oregon wine that caught his attention – a 1978 Hillcrest Riesling from the Umpqua Valley. The vines were already 17 years old and it made quite an impression.
Chef Billy Harto
THE RESTAURATEUR WHO BROUGHT YOU THAI PEPPER, KOBE & BAMBU