Ad Vivum is a boutique Napa project from Chris Phelps. Vinfolio’s Sophie Thorpe spoke to him about how twists of fate saw him go from aspiring doctor to star winemaker at the likes of Dominus, Caymus – and now his own label
Chris Phelps never really meant to start his own winery. But fate had other plans.
Wine had always been part of life, just in the background. Growing up in Livermore, east of San Francisco, Phelps’s parents would buy a ton of grapes from Napa or Sonoma, and make wine each year for themselves. Phelps even dug out a cellar by hand for them as a teenager. Nevertheless, when he set off for UC Davis, it wasn’t to study wine, but medicine. To pay for college, he took a job as a firefighter in Idaho (“kind of scary but super fun,” he tells me). By chance, he met a wine-geek friend, one who eventually convinced him to switch from pre-med to oenology.
Ad Vivum founder and winemaker, Chris Phelps, in the vineyard
At Davis, he happened upon Alain Bertrand – one of the first scientists to use gas chromatography to delineate the different aromatic compounds in wine. The Frenchman didn’t speak much English, and Phelps spoke French – so they ended up becoming friends. Bertrand suggested Phelps attend the University of Bordeaux for a year after graduation. There, Phelps tells me,
