Experience: In 1967 Brad moved to the Napa Valley and began his career in the wine industry as a cellar worker for Charles Krug Winery. Three years later he moved to Robert Mondavi Winery to become their cellar foreman. During his career at Mondavi, Brad completed courses in Winemaking and Business Management at Napa Valley College, UC Davis and Stanford University. He remained at Mondavi for 29 years.
Current Assignment: "The majority of our Foley Johnson wines come entirely from our vineyards in the AVA. They capture the purity and transparency that are the hallmarks of Rutherford. The tannins are gentle, the fruit is balanced and you can literally taste the terroir. I’m also excited about our Handmade tier of wines. It gives me a chance to work with different varieties and appellations, plus I get to interact with many of the other winemakers in the Foley Family Wines organization."
Winemaker’s Quote: During and after his time at Mondavi, Brad visited the wine regions of France many times. It helped shape his views on viticulture and winemaking. "I like Bordeaux, but I really love Burgundy. It reminds me more of what we do here in California. The attention to detail, the natural way of grape growing and winemaking, the whole concept of the traditional vigneron. The emphasis is on understanding the vineyard and listening to the wines throughout the winemaking process. The best growers that I met in the Cote d’Or had an incredibly deep connection to the land."
www.foleyjohnsonwines.com
CARTER REUM - VEEV LIQUEUR THE WORLD’S FIRST AÇAÍ SPIRIT
Courtney’s consumer product and beverage expertise was cultivated as an investment banker at Goldman Sachs, working in the company’s New York, Sydney and Australia offices. His portfolio of brands included Procter & Gamble, Under Armour and Glaceau Vitaminwater, as well as the Pernod Ricard/Allied Domecq merger. Courtney holds a B.A. in Economics and Philosophy from Columbia University.
Carter’s taste for entrepreneurship started early, when he worked for Champ Ventures in Sydney, Australia scouting and helping incubate young start‐up companies. He later joined Goldman Sachs in New York, where he worked with clients including Honeywell, KKR and Lockheed Martin. Carter is also a graduate of Columbia University.
The Reum brothers were introduced to açaí, the Brazilian superfruit recognized for its antioxidant and health benefits, while on a surfing trip in Rio. It sparked their ‘a‐ha!’ moment creating VeeV®, A Better Way To Drink® by capitalizing on the purity and functionality of the açaí superfruit to create a categorydefining liqueur product. VeeV® was the first açaí‐based spirit on the market and has since become the leader in a growing category of superfruit spirits and liquors.
About VeeV®
VeeV®, The World’s First Açaí Spirit® is headquartered in Los Angeles, but its founders live life on the road, traveling from city to city building the VeeV® brand. The brand is sold nationwide in over 9,000 restaurants, hotels and retailers. VeeV® is also the “first superfruit liquor in‐flight,” being served on Virgin America. The clean taste and versatility of VeeV® has made it a favorite cocktail choice among sophisticated and thoughtful consumers seeking not only quality taste, but organic and all‐natural ingredients from an environmentally responsible company. In 2012, the brand launched its newest line extension – VeeV® VitaFrute™ Cocktails, the first line of organic and all‐natural superfruit cocktails.
Eco‐conscious since day one - Sustainability and environmentally responsible practices were an early priority for the Reum brothers in all facets of the VeeV® brand, from operations to marketing. In addition to being active members of the global environmental charity group 1% for the Planet®, the Reum brothers have donated to organizations that directly benefit the restoration and re‐plantation of rainforest worldwide and support the region's farming communities.
veevlife.com