Interested in science from youth with a natural proclivity for mixing unusual concoctions (like perfumed toothpaste), Sarah eventually received a degree in Chemistry. Her professional career was focused on pharmaceutical packaging components for injectable drugs. But it was trips to Germany, and wine from Hawaii via husband Galen’s best friend, that collided to inspire Sarah and Galen to leave corporate jobs and acquire the Troxell family double century farm. Sarah’s winemaking mentor, serendipitously also from Germany, Volker Schneider, helped her refine the winery’s style while strengthening her wine chemistry repertoire. Sarah and Volker collaborated on Acidity Management in Must and Wine: “the first exhaustive treatment of the subject in print and the definitive guide to arguably the most delicate operation in the development of a fine wine”.

NY wine critic Lenn Thompson recently described Sarah: “If she were making wine on the West Coast (or even in a place like New York or Virginia) you’d know her name. But, because she and Galen are 90 miles north of Philadelphia in rural Andreas, PA, she flies very much under the radar for all but the most intrepid regional wine geeks.” Galen Glen is twenty-seven years young and Sarah is proud to be entrusted each harvest with translating the story of the growing season and land into wine. When not farming wine, Sarah enjoys drinking wine of course, cooking with Galen as head chef and Sarah as his ‘sous-chef’, and encouraging their three grown children to pursue their aspirations.

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