Originally raised in Washington, Aryn came home after a five year stint in the Napa Valley. During his time in Napa he worked for wineries such as Golden State Vintners, Edgewood Estates in St. Helena and Silver Oak at their Napa facility. He then moved to work for a consulting company that focused on Chemical Engineering within the wine industry,and it was here that Aryn says he gained huge insights on the industry as the company had almost 900 clients. He has always said that being able to achieve something in the winery usually means you needed to experience it at another place. Well, having been in most of the wineries that we all dream about, he has the unique ability to say he has actually seen those things first hand. Having tasted some of the wines that Aryn has already made here at Tenor,we are excited about the future and what we believe will be the new standard in Washington State. Along with making Tenor and Matthews wine, Aryn makes wine for other wineries, including Gard Vintners Mullan Road Cellars, a Washington winery owned by Cakebread Cellars of Napa Valley and of recent his own project, Alleromb Winery.
Eric D. SwikardSales and Marketing Manager
Born and raised in San Diego, CA- Eric grew to appreciate a taste for California-fresh cuisine and Napa style wines. With a food and wine backbone- Eric decided to attend New England Culinary Institute’s (N.E.C.I.’s) Hospitality & Restaurant Management program in Burlington, Vermont. Graduating from the accelerated Bachelors program with nine other graduates- Eric honed his skills in food and beverage and began to appreciate wines outside of just Napa Valley. Eric had the rare opportunity to study under Dellie Rex, co-author of the acclaimed book About Wine- who was the first to introduce him to the true potential of Washington wines.
After completing the N.E.C.I. program Eric moved back to California to help open Decanter Restaurant & Wine Lounge in Rancho Santa Fe. Here he worked under owner/sommelier Jayson Knack who encouraged Eric to pursue his passion for wine by attending the Court of Master Sommeliers Introductory program, which he did.
In the fall of 2009 Eric moved to Seattle to work for one of Seattle’s top restaurateurs- Eric Banh of Monsoon Restaurants. Here he worked as the Wine Director and received recognition for his wine program from the Washington Wine Commission.