Land stewardship. Small-Batch Wine.

Above all,

we are sustainable
stewards of the land.

Our core passion is the land on which wine is produced. On our 23 rolling acres we will practice regenerative agriculture to revitalize natural systems, grow grapes, and encourage pollinator populations.

Our focus is the conscientious production of high-quality wine in limited batches.

We aim to contribute to the elevation of Indiana wine through innovative, clean winemaking practices.

Follow along on our journey

It is our dream to build a boutique winery that will offer premium wine representative of Northern Indiana.

In the next 2 years:

• Wine sales via farmers markets, local market places and liquor stores.


In the next 5-7 years:

• A town center tasting room that will be more accessible to the general public and larger parties.


Our Team

Founder / Winemaker

Having grown up on a hobby horse farm and orchard, I have always had an interest in agriculture. I began to make wine from my family’s Concord vines at the age of 17 after mom no longer wanted to make gallons of grape jelly. This experience coupled with my fascination for science drove me to explore the intricacies of both wine chemistry and regenerative agriculture. A trip to Chile’s Casablanca Valley (a thriving cool climate wine growing region) in the spring of 2019 further solidified my passion. I have spent the last three years absorbing the teachings of pioneer grape hybridizer Elmer Swenson and horticulturist Dr Konstantin Frank and am confident in my abilities to apply those practices to growing hybrid wine grapes in my native state of Indiana. Having earned a degree in finance from Ball State University and having spent my last seven years in relationship based sales, I possess the business acumen necessary to make Daylily Estates a success.


My father piqued my interest in wine in my early 20’s with a notable objection to me attempting to grasp his wine glass by the bowl. I’ve always enjoyed tasting wines and learning about the process with visits to New Zealand and Napa. I’ve been lucky enough to have a 11+ year career in sales as a professional problem solver, and I also have a background in art and design. Many of my friends know and identify me as a jack of all trades. I look forward to spearheading our business relationships and helping Daylily grow into a well recognized and revered wine producer.

Co-founder/ Sommelier

I first started working in wine in 2009 via the retail industry, which quickly piqued my interest in hospitality and fine dining. I also worked in an established tasting room part time for the better part of two years. I became a certified sommelier through the Court of Master Sommeliers in 2015, and worked in restaurants around New Jersey, Philadelphia, Boston and Miami. I worked harvests in Sonoma, CA and Burgundy, France, and spent the first half of 2019 in New Zealand working for an acclaimed viticulturist and Master of Wine. I’m currently enthralled with the potential for quality wine growing here in the Midwest, and aim to contribute to levels of skill and service I’ve yet to see consistently in the region as well as help create a warm environment for as many people who appreciate our dedication to the land, our product, and the community.