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The World Of Organic and Biodynamic Wines From Robert Sinskey Vineyards

  • Bin 526 Tasting Room 20 Fairchild Street Daniel Island, SC, 29492 United States (map)
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$25

The story of how wine is made is as important as the wine itself. The craft of winegrowing begins with the care of the soil and ends as an open bottle of wine on the table.

Join Phil Abram for a fun and informal conversation about the dirt and doings behind the vines and wines of Robert Sinsky Vineyards!

Various wines will be sampled with cheese and charcuterie will also be provided.

Must be 21+ to attend. This class size is limited to 30 attendees.

Sign up is on a first-come, first-served basis. 

Eventbrite - Bin 526 Presents

Presenter Bio – Phil Abram - General Manager, Robert Sinskey Vineyards

Phil was born and raised in Buffalo, New York, where Food and Beverage usually meant spicy chicken wings and cold Canadian beer. Aside from the occasional Chardonnay that made its way into the fridge around the holidays, wine to Phil was as foreign a concept as a moderate winter.

Phil made his way East across New York State, graduating from Syracuse University with degrees in Finance and Supply Chain Management. If you told him then that the Hospitality Industry would be where he applied those trades, his reaction would have sounded something like sarcastic laughter followed by a “keep dreaming” rebuttal. But, upon arriving in New York City to pursue a career in the Stock Market, exposure to a new world of food culture (and a sweetheart to impress) drew his interest in a different direction. He landed a moonlight barback job with AvroKO Hospitality Group and the hook was set. He spent a year working up the ranks of almost every job in the restaurant until a glass of Sancerre turned wine curiosity into a new focus.

Phil then trained with the Court of Master Sommeliers at the International Culinary Center by day and worked as a Floor Sommelier by night, tasting everything he could get in a glass. When Napa Valley called his name, the opportunity for a terroir believer to live at the epicenter of California wine was too much to pass up. He spent five years in the downtown Napa restaurant scene as General Manager and Beverage Director of two restaurants before a chance meeting with Rob Sinskey opened the door for him to join the Robert Sinskey Vineyards team."