Patrick Taylor, a descendant of a Prohibition-era winemaker and Italian immigrant, discovered his passion for winemaking after a diverse career path that included years in the restaurant industry, a foray into home-brewing, and an academic detour into history. In 1991, drawn by Portland, Oregon's vibrant agricultural and creative culture, he set out to pursue his love of fermentation.

After earning a BS (1999) and MS (2002) in cool climate viticulture and oenology at Oregon State University, Patrick honed his craft with winemaking stints in Australia and the Willamette Valley. His mentorship under Gino Cuneo introduced him to the art of crafting wines from Italian grape varieties, sparking a deep connection to Italy's winemaking traditions.

Patrick’s decade-long passion project, Hammer & Tongs Vermouths, gained national acclaim, earning features in The Wall Street Journal, Sunset Magazine, The New York Times Magazine, and the Los Angeles Times. In 2015, he was invited to share his insights on Barbera with the Consorzio Barbera d’Asti as part of a distinguished panel of American wine producers and writers.

Since 2004, Patrick has served as the winemaker at Cana’s Feast Winery, collaborating with esteemed growers across the Pacific Northwest to craft wines that marry heritage and terroir. Inspired by the wines of Italy and France, particularly Northern Italy’s Piemonte region, Patrick's work reflects his reverence for these world-renowned food and wine traditions.