André Mack: Military Kid Turned Rebel Winemaker

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• 00:02

  So imagine stepping out of your day to day life and just dropping yourself into a gorgeous 130 acre natural playground for three and a half days of learning and laughing and moving your body and calming your brain and just reconnecting with people who see the world the same way that you do and just accept you as you are.

• 00:21

  So that's what we've actually created with our camp GLP experience.

• 00:25

  We've brought together this line of inspiring teachers, from art to entrepreneurship and writing to meditation, pretty much everything in between.

• 00:33

  And it's this beautiful way to fill your noggin with ideas to live and work better and to fill your heart.

• 00:40

  And with this rare opportunity to create, you know, the type of friendships and stories you thought you pretty much left behind decades ago.

• 00:47

  And it's all happening at the end of August, just 90 minutes from New York City.

• 00:52

  And more than half actually, well, more than half the spots are already gone at this point.

• 00:56

  So be sure to grab your spot quickly because our final hundred dollar early bird discount ends June 15, 2016.

• 01:04

  After that, it goes up to full price.

• 01:06

  So you can learn more@goodlifeproject.com camp or just click the link in the show notes.

• 01:13

  Now everybody has this whole quote on luck or whatever.

• 01:18

  I think it's about just being prepared for the opportunities, and I think it was timing and I was prepared.

• 01:28

  So how do you go from really not knowing a whole lot about wine to being a sommier?

• 01:33

  The expert in wine at Thomas Keller's french laundry in San Francisco, which at the time is the number one restaurant in the world with one of the most admired wine collections in history.

• 01:44

  Well, that's the journey that today's guest, Andre Mack, took.

• 01:48

  But it turns out that was also just the beginning.

• 01:50

  From there, he went on to become the head sommelier at Parsee, which was Thomas Keller's restaurant in New York before becoming a winemaker and opening his own company?

• 02:01

  When he decided to open a wine business, though, he didn't just want to do the same thing that so many other people were doing.

• 02:06

  He created a very provocative, almost contrarian brand that felt like it was every bit of him out into the world.

• 02:14

  And he raised a lot of eyebrows and he's making an extraordinary company and serving people something really cool.

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