Issue link: https://www.e-digitaleditions.com/i/1037369
{ SOMMjournal.com } 47 many beverage programs, as not every importer can offer its full portfolio at every location. Of Vineyard Brands' ability to distribute in all 50 states, as well as Washington, D.C., and Puerto Rico, Field says "that kind of breadth is critical"—particularly for those who work with restaurants spread across 28 states. Doody also understands the importance of this expansive reach not only to national accounts like Mastro's, but to the portfolio brands themselves: In addi - tion to lling out some of the key markets through the hiring of additional salespeople, Doody says he's also worked to make the teams more cohesive so they can work together as a true collec - tive of individual markets. An Esteemed Reputation After graduating from culinary school with plans to hone his skills as a chef, Master Sommelier Drew Hendricks was convinced by a friend to instead pursue a career with a wholesaler. "Knowing that I wanted to learn more about wine, I was advised that working for a distributor would provide the best lessons," he recalls. In 1999, Hendricks landed on the Domaines and Estates sales team at Southern Glazer's in Texas, where he rst had the oppor - tunity to work with Vineyard Brands wines. Though he later left the distributor side of the industry to become a buyer at high-prole restaurants Pappas Bros. Steakhouse and Charlie Palmer Steak, he stuck to his roots and included the company's wines on his list. "Selling or buying wines such as Domaine Ponsot from Burgundy or classic Rhône examples from Famille Perrin—it's such a well- curated group of producers," Hendricks says. "The Haas family was a true pioneer in bringing these wines to the U.S." Today, Hendricks remains close to the Vineyard Brands portfo - lio in his role as Director of Business Development–Fine Wine for Republic National Distributing Company. "Having a true perspec- tive into the company gives me an advantage in selling the wines and also educating our team about the company's philosophy and work ethic," Hendricks explains. "Vineyard Brands' manage - ment, now continuing under the guidance of Gregory Doody, understands that employees really do have the ability to affect the business in a positive way." In 2005, Hendricks founded the annual TEXSOM sommelier conference with business partner James Tidwell. It's since evolved into one of the most prestigious events of its kind in the U.S. in terms of industry participation, with Vineyard Brands serving as a sponsor "from the beginning," Hendricks says. Doody may just be ve years into his tenure with Vineyard Brands, but he's already garnered support from the company's employee-owners. "We are all excited to have Gregory on board," Hendricks notes. "He may be new to the wine business, but he excels at business sense." From the company's Manhattan ofce and beyond, Doody relies on those very instincts to plan for Vineyard Brands' future as he spreads word of the iconic producers in its portfolio. "We know that we're going to be around for a long time," he says. Among the prestigious wines featured in the Vineyard Brands portfolio—and the one in Gregory Doody's glass—is the Mohua Sauvignon Blanc from Marlborough.