From Tahoe Queen to Bounty Hunter Queen Bee

The scoop on Summer: Benicia, California-born and raised, Summer Olson has come a long way from her days as the F&B Manager on South Lake Tahoe’s paddle cruise boat, the Tahoe Queen. Well, maybe not geographically speaking, but in terms of career trajectory, Summer’s work path has taken her to three Super Bowls, the Masters and the 2006 World Cup in Germany.

The Chico State grad with a BA in Recreation Administration and an emphasis in Resort and Lodging Management spent a year bouncing around the resort and recreation circuit – and the slopes – of Lake Tahoe before landing a gig in LA as a sports and travel assistant for sports travel ticket company RazorGator. Within a year Summer was managing the day-to-day operations, arranging all the travel details for groups and individuals looking to attend major sporting events across the globe. When the founders left to start a social media site dedicated to soccer, or, as Summer says, “futbol,” they asked Summer to make a move back to the Bay Area and join the start-up. She invested three years in the fledgling company before the founders themselves parted ways, and Summer found herself on the ground floor of yet another start-up, Global Event Forum. It was in this atmosphere that Summer saw a posting on Winejobs.com for a Bounty Hunter Wine Scout.

“I knew I wasn’t qualified in the least but thought I might fit somewhere else, so I submitted my resume. I seemed to have luck on my side because about three to four weeks later, Craig House called to say that, while I wasn’t qualified for the Scout position, he wondered if I was interested in the Event & PR Manager position. Um, yes!”

Summer interviewed on Valentine’s Day. “I had to leave a lasting impression because I’d done my research and I really wanted to work for this company.” Catering to the company’s collective sweet tooth, she brought box of chocolates to the interview and left it with Julie, Craig and Stefan. “I think that’s the only day of the year where that is somewhat acceptable and not totally desperate,” she says, smiling.

The job was hers by the end of the week. Although she says it’s a dream gig, Team Bounty Hunter has piled a lot onto the new hire’s plate. Only a few months in, Summer is already responsible for cultivating awareness for the Bounty Hunter Wine Bar, via social media, traditional PR and local outreach. She ensures the local businesses are always kept in the loop when it comes to tantalizing deals like the Pony Express lunch club, and she targets concierges across the Napa, Sacramento and Bay areas so that they are always the first to know about the amazing BBQ and new wines available.

Summer is also bringing back one of founder Mark Pope’s time honored traditions: The Bounty Hunter Road Shows. “Our first show will take place in Laguna Beach in September. It will be a luxury tasting experience, a sneak preview of the Fall catalog and a chance for our clients to interact with their Scouts and bring their friends to see what the Bounty Hunter is all about.”

When she finds free time, Summer helps with promotional material production, sends birthday cards to clients, and researches global food and wine events; she’s constantly on the lookout for hot happenings that are a good fit for the Bounty Hunter. She also finds herself out in the field at local events like the Hall Cabernet Cookoff and Auction Napa Valley. “It’s always fun to get out there and see the way the crowd loves those ribs!”

The best part of the job, Summer says, is how healthy the company is. “Bounty Hunter is made up of great people, all working hard to reach the same goal. They provide us with great resources and support to get the job done, and that is amazing. Craig has told me a few times that I’m doing a great job, and once that he’s proud of me. To be appreciated and valued, that is the best.”

We’re thrilled to have Summer on board here at Bounty Hunter Headquarters.

The Quick Sip on our Winemaker, Tim Milos:

Fifth generation Bay Area resident Timothy Milos jokes that he’s “dropped out of some of the best schools in the country.” The truth is, the biology and genetics expert spent three years at Cornell working toward his PhD in molecular genetics when he realized he would never be content to sit in a lab day after day. The son of builders, Tim missed that feeling of actively applying his science, or as he says, “of sitting on top of a foundation wall at the end of the day.” Fortunately for Tim and the wine world, Tim spent some time in the cellars of a Finger Lakes winery and stumbled upon the perfect intersection of biology, agriculture, architecture, history and art: making wine.

“Every fermentation,” he says, “is a living system. It is its own ecology, and it evolves over time. It is as complex a matrix as you could ask for.”

After leaving Cornell to study enology at UC-Davis, Tim made his way to Stags’ Leap Wine Cellars, then Opus Wine and finally wound up as winemaker for S. Anderson Vineyard. In 2004, he partnered with Marco di Giulio (another Bounty Hunter alum) and started his own consulting practice. He’s been consulting for premium Napa Valley wineries ever since.

Tim indulged our whims and engaged in a little oenological free association. Below are the results:

1. My winemaking role models…don’t exist. “I don’t have heroes; what I like most are wines that are expressive of a place and not the winemaker.”

2. If I weren’t making wine I’d…be completely lost. “Honestly, I cannot imagine doing anything else, but if forced to answer, I might consider teaching science.”
3. When I’m not drinking my own swill… “I’m drinking wines from as far away as possible. I’m constantly working not to develop a strictly California palate.” Rhône wines are a favorite, Cornas or Châteauneuf-du-Pape. North or South, he loves them all.
4. The food and wine pairing that makes me sit up and pay attention is… “Gewurztraminer (with lychee flavors and not too much residual sugar) and Thai.
5. The ultimate aperitif wine is… “An old fashioned.” While Tim prefers classic cocktails, he says, “Wine should be enjoyed as people want to enjoy it.”
6. At the end of the day… “Kiss your lover, open a bottle wine and enjoy the evening.”

Biography: Rhett Gadke, Wine Director

I never imagined that my first job – slinging sandwiches at a deli in Cleveland – would lead to a career. I was exposed to wine by the proprietor and soon realized I had a pretty good palate for a pup (I also realized that girls were more impressed by a bottle of wine than a cheap six-pack). After graduating with a psychology degree from the University of Georgia, I decided against further academic pursuits in favor of the good life. After some soul searching about what I enjoyed and could make a living doing, food and wine seemed like a mighty fine option. And so it has come to pass. Coming up on 12 years with the Bounty Hunter, as Wine Director I get to taste some of the planet’s finest wines, write about and recommend them and regularly visit the world’s top wine regions on scouting missions. I also get to interact with some pretty incredible people along the way. It sure beats working for a living!

--Rhett Gadke, Wine Director

Biography: Stefan Matulich, Sales Director

Who am I? Well, in one sentence you could say I’m the Chief Wine Scout with an affinity for great wine, high proof goods and artisanal culinary delights. I work with Mark Pope and Rhett Gadke to keep you informed of the latest and greatest the world of wine has to offer. What was once a one man operation 16 years ago, has now grown into a pretty big small business with lots of moving parts. Everyone here has come from an area of expertise that helps drive this company forward. As for me, well before my days as a Wine Scout I was a waiter, bartender, Maitre’ d, Sommelier, General Manager and Consultant at some of the best restaurants in Napa Valley. My passion for food, wine and spirits surrounds my everyday life and my job allows me to share the wine country culture I love with the rest of the world.

As I comment on the blog, I’ll discuss the latest spirits that we’ve come across, share some of my personal recipes and wine pairings as well as discuss what’s happening in the culture of wine/sprits/food. First off, I am not some twit that’s going to try and impress you with my vocabulary and describe wine experiences like a verse from e.e. cummings. I live in the real world where most people don’t talk about wine using descriptors like gooseberries and sassafras. Wine culture was never meant to be pretentious, it was meant for all of us to enjoy the way we want. I try to describe my experiences in a way that all will understand, though I am sort of a foodie, so if I geek out on an obscure ingredient please grant me a little lenience at times.

We’ll since this is my first post I don’t want to bore you any further with more talk about me, let’s hear about you. I’d like to know how you all got into wine. Please tell me, what was your first wine epiphany?

I look forward to your stories. Until next time…

--Stefan Matulich, Sales Director & Spirits Buyer