Navigating the wine world: Nancie Oxley's path from Purdue to head winemaker

Wine isn't just my job. It's my passion. It's my life."
- Nancie Oxley, VP and head winemaker at St. Julian Winery and Distillery

A love of science and math is where it all began

What started as a love of science and math has led Nancie Oxley to the largest winery in Michigan. The vice president and head winemaker at St. Julian Winery and Distillery traces her start in the industry back to her love of science and something more, "a deep love for creating products for others to enjoy. Products that would be a part of special moments and memories."

Unsure of how to apply her interests in college, Oxley recalls her older sister bringing home information about the new food science major being offered at Purdue. She met with Phil Nelson, the first head of the department, and learned about the range of opportunities. Oxley decided to major in food manufacturing operations, a combination of food science, engineering and management.

Finding her fit: from washing glassware to becoming a vp at one of the country’s largest wineries

Through her early coursework, she discovered different food science careers but didn’t know which direction to take. She started working in former department head and professor emerita Suzanne Nielsen's lab washing glassware at night after students had completed their lab work. Oxley laughs now looking back, “Every step has been a learning moment.”

Then the summer before her junior year, she landed a job with the Indy International Wine Competition. "At the time, I didn't know much about wine. Sally Linton was the marketing director and Richard Vine ran the competition. They were both wonderful in helping me gain exposure to various areas that would benefit me," she said.

She credits that role as introducing her to the wine industry. “That initial experience gave me the encouragement I needed to explore further if the wine industry was a fit for me. I can't thank the faculty and staff at Purdue enough for helping me find my way in the industry," she said.

After her time at the Indy International Wine Competition, Vine, now professor emeritus of enology, helped her schedule five tours at vineyards he had connections with so she could intern in California.

"I toured each winery in California in the fall of 2000. And when I returned, Dr. Vine said that any of the five vineyards I had toured would accept me as an intern."

With plenty of options, Oxley selected Geyser Peak Winery in Sonoma and interned under the tutelage of Daryl Groom, a well-respected winemaker not only in the United States but in Australia as well. He was making Grange for Penfolds before being recruited to the United States.

This hands-on learning experience solidified for Oxley that this was the industry she belonged to. "We worked crazy hours – most days from 6 a.m. to 8 or 9 p.m. – in that internship. We worked whatever time it took to get the grapes in the door and do what we needed daily to produce our product." she said. This internship helped Oxley realize she wanted to be involved in the production aspect of winemaking.

She returned to Purdue to finish her last semester and sent out her resume in search of her first full-time role in the wine industry. As the applications went out, the job offers came in. "I had three offers upon graduation, and I remember talking with Dr. Vine. We went through the pros and cons of each of them, and he said, ‘You know you're going to learn the most at St. Julian. If that's what you want, learn about wine from grape to the bottle. You're going to get the whole picture at that winery.’ So, I accepted the job here in Michigan and have never looked back," she said.

Twenty-three years of growth, innovation and accolades

Oxley joined St. Julian in 2002 as the assistant winemaker, moved to head winemaker in 2010, and became vice president in 2017. She notes that one thing that drew her to St. Julian was the founder and owners' philosophy that to be an actual Michigan winery, they desire to support local agriculture and to make wine from the fruit grown in their backyard.

"We are very committed to Michigan agriculture. I'm proud to say that," Oxley says. "We have some other large wineries in our state that are outsourcing from other regions in the United States or even outside of our country, but we are committed to Michigan agriculture,"

Oxley is proud of the products she and her St. Julian team produce, many of which have been award-winning. She explains that today they work with 53 different grape varieties and their average harvest is about 4,200 tons of grapes. Additionally, they work with nearly 300 tons of Montmorency tart cherries annually.

While the wines have received great recognition throughout the years, Oxley has also experienced professional success. She has earned a master's degree in agribusiness management from Purdue University and an MBA from Indiana University’s Kelley School of Business. Oxley also received Purdue University’s Food Science Outstanding Alumna Award and the Distinguished Agriculture Alumni Award, and was honored as the Fruit + Vegetable 40 Under 40 Class of 2019 by Fruit Growers News and Vegetable Growers News for making substantial strides in the industry.