After first dipping his toes in the wine industry in the Shenandoah Valley of western Virginia, Matt Crutchfield’s passion for wine truly blossomed in Charleston, South Carolina. Working in wine bars and retail shops allowed him to dive deep into the seemingly endless rabbit hole of wine knowledge. Initially, he planned to work a single harvest in Sonoma County to gain firsthand experience in winemaking before returning to hospitality in Charleston. But after four harvests in Sonoma and another in New Zealand, it became clear that winemaking had completely captivated him. Instead of heading back to Charleston, Matt fully embraced the craft. Now the Assistant Winemaker at Ryme Cellars, he has been encouraged by owners Ryan and Megan to create some of his own wines. Inspired by Ryme’s skin-fermented styles, Matt has produced two chenin blancs—one fermented on the skins and one without—showcasing his unique approach to the varietal. Enjoy our conversation with Matt and be sure to check out his wines! [Ep348] https://www.mattcrutchfieldwines.com/ @mattcrutchfieldwines

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