The People Behind Carlton Cellars
Dave Grooters
Co-owner, grower, and winemaker Dave Grooters is a hands-on kind of guy who brings a former engineer's attention to detail to bear on everything he does, from vinification to pruning methodologies. His direct personal involvement in every aspect of Carlton Cellars is clear when you visit for a tasting. He’ll tell you the story of your glass of wine, the angle of the sun on that block of triple-7, how much fruit was dropped to achieve the concentrated flavors, and where in France the oak for the barrel came made from.
Robin Russell
Co-owner Robin Russell (and Dave's better half) brings to the table all her experience as a Senior Client Partner with Korn/Ferry International, where she recruited CEOs and senior level C-Suite executives for the retail industry. She thrives on the work of making good matches, connecting people and making a difference. An avid animal lover, Robin cares for the adopted cats, the chickens and the goats of our Estate Vineyard menagerie.
Dustin Miller
Vineyard Manager Dustin Miller grew up in Carlton and has been working the land there for twenty years. He started out in his family's nursery and landscaping business and has been tending our Estate Vineyard since 2006. He cheerfully notes that his view from work — over the vines and out to the coastal range — has his friends' office window views beat.
Brooke Russell
A graduate of New York's French Culinary Institute, Brooke Russell is a marketing and operations consultant to wineries and restaurants. She sharpened her knowledge of food and wine early on entertaining clients as a globetrotting fashion industry executive. It was Dave Grooters, whom she met through her sister Robin, who introduced Brooke to Oregon wine. In 1996 she came for a working vacation at harvest, and she was hooked. Brooke continues to consult with Carlton Cellars from NYC, where she lives with her husband, John Zaccone.
Paul Parenteau
Paul Parenteau is Carlton Cellars' chef de maison, responsible for creating and preparing menus that pair the best quality ingredients with the unique flavors of Carlton Cellars wines. Paul, who is self-taught, has been cooking since the very young age of 16 with his first paying job as grill cook at the Oregon State Fair in 1978. His menus are based on French country recipes and techniques with excursions into Asian and Mexican cooking. Paul commonly cooks gluten-free as well as vegetarian/vegan recipes in order to accommodate all Carlton Cellars customers whenever possible. Paul has been married to Kathy, who he met at Oregon State University, since 1984. They live in Portland, Oregon.
> Next: The Vineyard
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