As a member of Schramsberg’s winemaking team from 1976-1979, Smith gained the confidence to pursue his dream to produce his own world-class sparkling wines. His dream was realized the year of his first commercial release, when his Dusinberre Brut was served at the White House and his Cuvee de Chanterelle at the U.S. Economic Summit of Industrialized Nations.

While making wine at picturesque Marston Vineyard with notable Napa Valley winemaker Phillip Togni, Smith learned to appreciate the value and benefit of producing small lots of premium wines. Later as winemaker for Marston Vineyard and student of Andre Tchelistcheff, Smith learned to experiment, and be patient with his wines.