What’s interesting about winemaker Zach Rasmusen’s protocol of running a crew is that the first 20 to 30 minutes of every morning is spent stretching together. He received press for this in Out Magazine’s profile on him shortly after leaving Husch winery and taking the job at the mighty duck. It’s something progressive you would expect employees at Google’s headquarters doing, not a cellar team in foggy Anderson Valley. The rewards run deep. Not only does Zach have an eight pack on his Bostonian abdomen, but there’s no way a crew member can hide a bad mood. It’s as social as it is physical.
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