Andrew Berge grew up outside of St. Paul, Minnesota. He earned a degree in Agricultural Engineering from the University of Minnesota and pursued a career in the food ingredients industry before enrolling in the Agricultural Engineering department at the University of California, Davis. At UC Davis he received a Masters of Science degree studying the efficacies of different bird control strategies employed in Pinot Noir vineyards of the Carneros American Viticultural Area.

After graduating from UC Davis, Andrew worked for Rapaura Vintners in New Zealand’s Marlborough region. In September of 2006 Andrew joined the harvest crew at Hunter Wine Cellars under Bill Hunter of Chasseur. Consequently, Andrew was hired by Billington Wines as Assistant Winemaker to oversee the production of Billington’s wines produced at Hunter Wine Cellars and to assist Bill Hunter with winemaking for Chasseur.

Since 2009 Andrew has been the Associate Winemaker at Hunter Wine Cellars and Chasseur Wines.