Dallas Parnigoni is the Winemaker at Alta Colina Vineyard and Winery in the Adelaida District of Paso Robles, where he oversees the production of estate-grown Rhone-style wines. Dallas earned an M.Sc. in Agriculture from Cal Poly San Luis Obispo, where his research focused on fermentation management and redox chemistry of wine. At Alta Colina, his research-driven approach aligns with the estate’s commitment to innovation across regenerative viticulture, winemaking, and business strategy.

Dallas’ career in wine began in 2011, when he helped establish his family’s vineyard and winery in Kentucky, now one of the state’s largest producers. He subsequently gained winemaking and viticulture experience across California and Australia, including Paso Robles, Santa Cruz, the Sierra Foothills, the Yarra Valley, and Tasmania. After more than a decade of commercial experience, a desire to better understand wine chemistry drove Dallas to pursue a Master’s degree at Cal Poly. His work, spanning three scientific publications, investigates how cap management, oxygen exposure, and redox potential influence the phenolic, biological, and sensory outcomes of wine fermentation, with a focus on practical applications in commercial winemaking. Outside of work, Dallas is a lifelong runner, practitioner of various combat sports, proud uncle, and a lover of food and cooking.