With extensive experience in a wide range of winemaking styles and the creation of high quality spirits, Keith Bodine welcomes the opportunity to discuss your winery and distillery plans. From winery/distillery design to production to sensory analysis to problem solving, Keith has the knowledge to create a solution that fits your needs. Please contact him via email or give a call to 207-785-3024. Detailed background is below.
Keith has a strong education in winemaking having earned a MS in Food Science, enology specialization, from the University of California at Davis. After gaining experience in Napa with Pine Ridge Winery, Keith became assistant winemaker, then winemaker, for Chateau Morrisette in Virginia. During his time with Chateau Morrisette, sales and production grew from 18,000 cases per year to nearly 60,000 cases per year in five years. In addition, he co-designed a new award winning winery and greatly improved wine quality over a range of wines from $8 to $25/bottle. Keith traveled to Sichuan China to design and build a large new winery for CP Group of Thailand. There he proved that quality wines meeting world standards could be made in China. He moved to Long Island New York to be winemaker for Jamesport Vineyards, a small estate focused producer of quality wines. At Jamesport, Keith streamlined the production process while creating wines that garnered the winery more awards and higher sales. Drawn to the startup winery/distillery environment, Keith managed winery design and production for Empire Winery and Distillery in Florida. This position enabled him to gain exposure to the practical side of still design and operation. Next, Keith was winemaker and distiller for Nashoba Valley Winery in Bolton Massachusetts. Nashoba is a recognized leader in fruit wines and hand crafted spirits and this position enabled Keith to gain greater insight into their production, marketing, and customers.
Keith now regularly consults for a wide range of clients in addition to being co-owner, winemaker, and distiller for Sweetgrass Farm.
Keith has a strong education in winemaking having earned a MS in Food Science, enology specialization, from the University of California at Davis. After gaining experience in Napa with Pine Ridge Winery, Keith became assistant winemaker, then winemaker, for Chateau Morrisette in Virginia. During his time with Chateau Morrisette, sales and production grew from 18,000 cases per year to nearly 60,000 cases per year in five years. In addition, he co-designed a new award winning winery and greatly improved wine quality over a range of wines from $8 to $25/bottle. Keith traveled to Sichuan China to design and build a large new winery for CP Group of Thailand. There he proved that quality wines meeting world standards could be made in China. He moved to Long Island New York to be winemaker for Jamesport Vineyards, a small estate focused producer of quality wines. At Jamesport, Keith streamlined the production process while creating wines that garnered the winery more awards and higher sales. Drawn to the startup winery/distillery environment, Keith managed winery design and production for Empire Winery and Distillery in Florida. This position enabled him to gain exposure to the practical side of still design and operation. Next, Keith was winemaker and distiller for Nashoba Valley Winery in Bolton Massachusetts. Nashoba is a recognized leader in fruit wines and hand crafted spirits and this position enabled Keith to gain greater insight into their production, marketing, and customers.
Keith now regularly consults for a wide range of clients in addition to being co-owner, winemaker, and distiller for Sweetgrass Farm.