Fifth generation Bay Area resident Timothy Milos jokes that he’s “dropped out of some of the best schools in the country.” The truth is, the biology and genetics expert spent three years at Cornell working toward his PhD in molecular genetics when he realized he would never be content to sit in a lab day after day. The son of builders, Tim missed that feeling of actively applying his science, or as he says, “of sitting on top of a foundation wall at the end of the day.” Fortunately for us and the wine world, he spent some time in the cellars of a Finger Lakes winery and stumbled upon the perfect intersection of biology, agriculture, architecture, history and art: making wine.
“Every fermentation,” he says, “is a living system. It is its own ecology, and it evolves over time. It is as complex a matrix as you could ask for.”
After leaving Cornell to study enology at UC Davis, Tim made his way to Stag’s Leap Wine Cellars, then Opus One and finally wound up as winemaker for S. Anderson Vineyard. In 2004, he partnered with Marco diGiulio (another Bounty Hunter alum) and started his own consulting practice. He’s been consulting for premium Napa Valley wineries ever since.