Daniel Baron

Daniel Baron (born 1949) is an American winemaker.

He is best known for his work with the Duncan family-owned Silver Oak Cellars and Twomey Cellars, and was Director of Winemaking for both.

Without a job, he drove to San Francisco with friends and settled in Sonoma County in 1968, and from 1971 he worked as a tractor driver and field worker under vineyard manager John Rolleri at Chateau Montelena.

While working there he developed an interest in winemaking and was taught the basics of viticulture by Rolleri, who taught him how to plant, prune, and harvest.

He enrolled at University of California Davis in 1974.

Over four years he obtained bachelor's and master's degrees in viticulture and enology.

He received Highest Honors for his Bachelor of Science, Plant Science Major before obtaining a Master of Science in Horticulture.

During his studies there he was mentored by grape geneticist Professor Harold Olmo.

After graduation, Baron was employed as a vineyard manager and assistant winemaker at Navarro Vineyards in the Anderson Valley.

He became general manager of Christian Moueix's Dominus Estate in the 1980s.

Passionate about the art of winemaking, in 1981 Baron moved to the Bordeaux region of France to gain experience in one of the world's finest wine producing regions.

He was involved in the production of two vintages in various chateaus, gaining a valuable insight into its history and in cultivating top-notch wines, changing his perception of winemaking.

While in France, Daniel was hired at the legendary Chateau Petrus where he met owner Christian Moueix, winemaker Jean-Claude Berrouet, and cellarmaster Jean Veyssiere and his son Francois, who he credits with providing him detailed knowledge into the history of viticulture and the business of winemaking.

Baron has said that they "taught me about wine as a part of culture and how history, quality and tradition are intertwined with the practical aspects of winemaking."

Moueix is considered to be a major winemaker of the Bordeaux region of France.

After a successful harvest at Chateau Petrus in 1982, Moueix established a new winery, Dominus Estate, in the Napa Valley, and asked Baron to manage the facility; he worked there until 1994.

He became winemaker for Silver Oak, an exclusive Cabernet Sauvignon producer, in 1994, and was trained by Justin Meyer to follow in his footsteps as Silver Oak's winemaker before Meyer’s retirement in 2001.

In 1994, Baron met co-founder of Silver Oak Cellars, Justin Meyer, after seeing a quirky classified ad in the newspaper Wine Country.

Meyer soon began training Baron as his eventual successor, and Baron was ultimately appointed Silver Oak winemaker in 1994.

Baron said of Meyer, "Justin instilled in me both pride in what Silver Oak had accomplished and the humility to realize that there is always room to improve. He constantly searched for ways to raise quality, and that’s become one of our core values at Silver Oak. Baron quickly became successful; Meyer considered the 1995 variety to be the best of the 1990s, and noted wine critic Robert M. Parker was also impressed with Silver Oak’s 1997 Napa Valley Cabernet Sauvignon.

In 1999, Baron was instrumental in persuading the Duncans to establish Twomey to pursue Merlot, Pinot noir, and Sauvignon blanc after discovering high quality Merlot grapes on Silver Oak’s Soda Canyon Ranch Vineyard.

He has served on boards such as the American Society of Enology and Viticulture and the Napa Valley Wine Technical Group.

Baron grew up on Long Island, New York.

He describes himself as a "beach rat", and his first job was working as a lifeguard at Jones Beach.

However, after his freshman year in college, he tested positive for mononucleosis, and was rejected for a second term as a lifeguard.

Baron was instrumental in convincing Silver Oak owners Raymond Twomey Duncan and his sons David Duncan and Tim Duncan to establish Twomey Cellars in 1999 after discovering high-class Merlot plantings on Silver Oak’s Soda Canyon Ranch Vineyard.

Baron’s goal at Twomey Cellars was to create Merlot in the French style.

In 2007, Baron was made Director of Winemaking for Silver Oak Cellars and Twomey Cellars; Twomey now cultivates Pinot noir, Merlot and Sauvignon blanc.

In March 2013, Baron sailed aboard the M/S Paul Gauguin to Tahiti and the Society Islands, during which he spoke about winemaking and hosted wine tastings.

Baron retired from Silver Oak and Twomey Cellars after completing the 2016 vintage.

He and his winemaker son, Sam Baron, launched the Baron Family Wine, LLC to produce Complant, a small production, artisanal label.

They make Napa Valley Chardonnay, Santa Lucia Highlands Pinot Noir and Napa Valley Cabernet Sauvignon in a vibrant, moderate alcohol style.

Daniel is the president of Daniel Baron Consulting, which provides technical assistance on grapegrowing and winemaking in Napa, Sonoma and Mendocino Counties.

After his retirement in 2017, he launched Complant Wine with his son, Sam Baron, to produce small production, artisanal, single vineyard wines.

Originally a field worker for John Rolleri at Chateau Montelena, he gained experience in the Bordeaux region of France and was mentored by the likes of grape geneticist Professor Harold Olmo, and winemakers Jean-Claude Berrouet and Justin Meyer.

In 2018 and 2019, he made three trips to Bordeaux, France to study at the Institut des Sciences de la Vigne et du Vin at the Université de Bordeaux and was the first American to receive Le Diploma Universitaire de Taille et d'Empamprage. In 2019, Baron began making the Francophone and Ode labels for Nakedwines.com producing Pinot Noir and Cabernet Sauvignon.

He published the first season of his podcast, "The Winemaker's Journey" in 2020.

The podcast focuses on the evolution of a winemaker's personal style as well as interview with innovative viticulturists and researchers.

Baron has been outspoken on the influence of terroir, the emphasis on vineyard selection, fruit maturity, and other factors in creating Silver Oak's distinct style.

Baron's Silver Oak Cabernet Sauvignon is typically aged for about 24-25 months exclusively in American oak barrels, following in the tradition of Justin Meyer.