Heidi earned a degree in biochemistry from the University of Colorado at Boulder. After university, Heidi spent half a year traveling through Europe. As she explored local wines in France, Italy, Spain and Germany, Heidi became fascinated by the ways in which wine expressed itself in different regions. Returning to the U.S., Heidi sought a career that engaged her scientific and creative sides. She found what she was looking for in the enology laboratory of Jackson Family Wines. During her time at Jackson Family Wines, and later at Clos du Bois, Heidi established a strong understanding of winemaking. She also found that she loved the collaborative spirit of a winery, being in the vineyards, and the constant focus on refinement through trial and experimentation. Eager to gain a more international perspective, Heidi traveled to New Zealand to work at Oyster Bay. Following Oyster Bay, she joined the team at Sonoma-Cutrer, where she worked alongside noted winemakers Mick Schroeter and Cara Morrison.

In 2011, Heidi joined MacRostie, where she found a winemaking home that embraced her desire to innovate and work in ever-smaller lots. In Steve MacRostie, she also found an engaging mentor who taught her about winegrowing and shared his decades of winemaking experience. Heidi thrived in this empowering environment, and was soon reimagining MacRostie’s Pinot Noir program, bringing in 50 small fermentation bins, so she could keep even more lots separate.

In recognition of her winemaking talents and her numerous contributions, Heidi was named the winemaker for MacRostie in 2013. Today, Heidi is as active in the vineyards as she is in the winery, traveling to all of MacRostie’s vineyard partners regularly, where she works carefully with the growers to tailor farming techniques. In the winery, Heidi and Steve are constantly refining their techniques as winemakers. By challenging and inspiring each other, Heidi and Steve are making the best wines in MacRostie’s history.