Ben Nagle has always been drawn to the science and artistry of winemaking, but it wasn't until the COVID-19 pandemic that he decided to pursue it more seriously, investing in equipment and making his first batches at home. 

After years of consistently receiving positive feedback on his wines, he felt financially and personally ready to turn his passion for winemaking into a profession. Before taking the leap, Ben reached out to local wineries for advice. 

“Most of them had earned their Winemaking Certificate from UC Davis CPE, so I figured that’s what I needed to be successful,” he said. “I studied microbiology as an undergraduate and I also have a business degree, so the Winemaking Certificate Program was the final piece of the puzzle, providing the specialized technical knowledge and industry credibility needed to confidently launch a commercial winery.” 

In fall 2025, Ben enrolled in UC Davis Continuing and Professional Education’s Winemaking Certificate Program. A year later, he founded Demijohn Craft Winery in Worcester, Massachusetts — a boutique micro-winery dedicated to honoring the home winemaking experience and preserving the traditions that make wine so special. 

We asked Ben how the online winemaking program helped him navigate the challenges of starting his own winery and how he continues to apply what he learned. 

What motivated you to enroll in the Winemaking Certificate Program? 

I knew I could produce great wine on a small scale, but I wanted to better understand the challenges and best practices involved in scaling production to a commercial operation. I was interested in strengthening my knowledge of quality control systems to ensure product stability throughout distribution, as well as expanding my understanding of fining and clarification techniques. 

As a home winemaker, I’m able to closely manage cellar conditions throughout aging. But in a commercial setting, once wine leaves your facility it must withstand transportation, distribution and a wide range of storage environments. The courses placed a strong emphasis on product stability, quality assurance and practical strategies for maintaining product integrity despite temperature fluctuations and other real-world storage challenges. 

What were the most valuable parts of the program? 

Most of the written assignments are built around real-world case studies that require you to put yourself in the role of the head winemaker. These scenarios challenge you to apply the concepts you have learned, critically evaluate potential causes of a problem and develop practical solutions. While the assignments can be demanding, they provide valuable experience in thinking through the types of issues that arise in a commercial winery. 

The course discussion forums were equally valuable and offered an opportunity to connect with classmates and learn from their experiences. Hearing how others approach challenges and solve problems broadened my perspective and exposed me to techniques and ideas that I may not have otherwise considered in my own cellar. While we each have our own style, we share a common technical foundation and a willingness to support one another, making the alumni community an outstanding resource for learning and professional growth. 

How have you applied what you learned to your own winery? 

Sourcing grapes from the West Coast can present unique challenges here on the East Coast. Long, cold-chain transportation and storage conditions can affect key characteristics of the grapes, usually increasing sugar levels and lowering acidity. As a result, you never know exactly what you will receive until the grapes arrive on the dock, and you must be prepared to make precise pre-fermentation adjustments to produce a balanced and quality wine. 

The 2026 harvest presented exactly this type of challenge. An unusually early growing season resulted in very high Brix levels, requiring adjustments prior to fermentation. The Winemaking Certificate Program provided me with the technical foundation and confidence needed to evaluate the situation, make appropriate corrections and bring the must back into balance. I am pleased to say that the efforts paid off, and the resulting wine fermented beautifully. 

Which course had the greatest impact on your winemaking? 

As a winemaker focused on the production side of the craft, I especially enjoyed the Wine Production course taught by Pat Henderson. The course deepened my understanding of the factors that influence SO₂ effectiveness, particularly the critical roles that pH and wine clarity play in determining the amount of molecular SO₂ available for preservation and microbial control. 

This knowledge has given me a much stronger scientific foundation for managing sulfite additions and has helped me make more precise adjustments to optimize product stability and quality. 

How did the program prepare you for the challenges of running a commercial winery? 

In addition to the typical challenges of entrepreneurship that come with managing any small business, commercial winemakers also have to navigate a complex regulatory environment at the federal, state and local levels. 

The Winemaking Certificate Program covers key topics such as TTB compliance, along with testing and labeling requirements, which provided me with the knowledge and confidence needed to produce and market a commercially compliant product. 

What winemaking accomplishment are you most proud of? 

While still enrolled in the Certificate Program, I was able to source some exceptional Barbera grapes from Suisun Valley, California, and applied many of the principles I was learning at the time. The result was one of the most structured and well-balanced wines I had ever produced. Barbera is a lesser-known varietal, but it has long been appreciated by East Coast winemakers because of its ability to retain acidity and varietal character during transportation, making it a reliable grape for us to work with. 

What’s next for your winery? 

Right now, my primary focus is on establishing the brand and getting the 2026 reds in barrel to be able to release my first commercial wines late next year. I’m currently operating out of a bonded production area of approximately 325 square feet, which is truly micro-scale and leaves little room for expansion. The business model is currently centered on farmers’ markets and direct-to-consumer sales, but my long-term vision is to grow into a larger production facility with a dedicated tasting room. 

I am also interested in expanding my knowledge of dessert and semi-sweet styles and working with non-V. vinifera varieties. This year I began experimenting with my first red hybrid grapes, which has proven to be both a challenging and rewarding experience. 

What advice would you give to someone considering the Winemaking Certificate Program? 

If you are serious about advancing your winemaking skills or pursuing a career in the wine industry, the Winemaking Certificate Program at UC Davis CPE provides an excellent foundation in wine science and industry best practices. The courses are highly regarded, and the certificate is widely recognized throughout the industry.