Portrait of Greg Hill
i. Biography
The Climb
Wine work for Greg Hill started in a sequence of cellar and production roles: a winemaking internship at a few local Carmel Valley wineries, cellar work in Livermore, seasonal work in New Zealand, and another cellar position at Staglin Family Vineyards in Napa. The path moves through the basic jobs that teach how a winery runs day to day. Today, Greg is co-founder / owner of Tira Nanza (since 2020).
The Sunday email
Read about winemakers like Greg Hill in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
Today
The decision to start Tira Nanza is described in plain terms by Greg Hill: "We took the leap which has been nothing short of a wild ride but we are learning so much every day and absolutely love what we do." Tapanga Rum is linked to Zululand Distillers Company in Gingindlovu, South Africa. The first batch was bottled after four years of study, legal work, and sample testing.
Signature
Greg Hill's signature wines include Tapanga Rum.
Recognition
The durable credential is practical work: education, a winemaking internship, and a bottled rum project built over four years.
FAQ
Asked of Greg
What is Greg Hill's current role?
As of 2026, Greg Hill is Co-founder/Owner of Tira Nanza.
Where did Greg Hill train or study?
Greg Hill trained at Stevenson School and CU Boulder.
Explore
Similar Winemakers
The Sunday email
Read about winemakers like Greg Hill in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.