Mark oversees the 35,000 square-foot winery operations in Lexington and 65 acres of vineyards while producing the premium varietal wines, house blends, a dessert wine and a sparkling wine. Childress Vineyards produced 13,000 cases in the first year comprised of five premium varietals, three Signature Series wines, and three house wines.

Mark is one of the most award-winning winemakers in America today. In competitions from New York to California, he has received hundreds of medals, including many double gold and gold for varietals such as Chardonnay, Merlot, Cabernet Sauvignon, Gewurztraminer, Cabernet Franc, Meritage, and specialty dessert wines. His wines were named to the 50 Best Wines of the World twice.

A native of Long Island, Mark is from an area that transformed from traditional potato farming to wine country. Mark came to Childress from Pindar Vineyards, the largest premium winery on Long Island, where he apprenticed under famed California enologist Dimitri Tchelistcheff. At Pindar, he rose from cellarmaster to become the winemaker/general manager and director of vineyard operations for 650 acres of grape vines and production of over 100,000 cases annually. Mark also ran Pindar's sister winery, Duck Walk Vineyards, which produced 30,000 cases annually.

"I learned the business in a region where people were very skeptical," Mark said, "and the wine we produced ended up best of show often in California," he said.

Mark was aware of North Carolina's growing wine industry but needed to be convinced that Richard was passionate about the wine business to make the move. Despite repeated calls from Richard and Greg for a resume, Mark submitted a case of wine instead. Then, the three finally met.

At the age of 45, Mark has garnered a world-class reputation for his knowledge in the wine industry and his sophisticated palate. He is often asked to serve as a judge at prestigious wine shows such as the International Eastern Wine Competition, as a guest speaker around the world at technical seminars such as The International Terroir Symposium, and to teach winemaking and viticulture at such renowned institutions as the Culinary Institute of America in Hyde Park, N.Y. He is currently teaching two courses on viticulture and oenology at Davidson County Community College in Lexington.