Q & A: Kirsty Harmon, Class of 1998

After graduating from U.Va. with a B.A. in Biology, Kirsty Harmon (Class of ’98) continued her education at the University of California, Davis, where she earned an M.S. in Viticulture and Enology. Her current occupation as a winemaker at Dave Matthews’- owned Blenheim Vineyards is what keeps her busy these days. She spends her time between the vineyard and the winemaking and tasting rooms as well as running a small lab service for other Virginia wineries.

What made you choose U.Va. for your undergraduate degree?

I went to high school in Charlottesville, but hadn’t really visited U.Va. until it was time to look at colleges. I was amazed by how beautiful the grounds were and knew that it had a great reputation for academics. Of course, it didn’t hurt that it was so close to home and came with in-state tuition.

What is your favorite U.Va. memory?

Sneaking into Scott Stadium just after the grass had been removed but before the turf had been replaced. The entire field was covered with plastic, and after an afternoon of rain, it made for the best night of slip and slide.

Why did you major in Biology?

I had always planned to have a career based in a laboratory doing research.  I just didn’t know what kind of research. I knew that I would need a solid foundation in science and I felt that biology would give me the broadest range of knowledge.

Who was your favorite Biology professor and why?

Rolf Benzinger. He always used to start his classes reading articles out loud from the newspaper. In addition to being an excellent lecturer, he was always reminding us that the world was a bigger place than just our immediate surroundings. His classes were tough, but he always made them interesting and often entertaining.

What was your most memorable Biology class and why?

Microbiology and Virology.Both were taught by Benzinger – see above.

How has your degree in Biology prepared you for this career path?

My degree in Biology allowed me to gain the lab experience and the skills necessary to start a career in research. My first job out of college was at U.Va. in the Department of Microbiology. Although I didn't remain in academic research, the foundation of science that I started building at U.Va. made it much easier to transition into winemaking. My winemaking mentor Gabriele Rausse first told me that I could be a winemaker when he learned that I had a background in Biology. I wasn't totally convinced at the time, but he assured me that if I knew any biology at all that I would understand winemaking. I don't think I would have had the courage to apply for the Master's program at UC Davis if I hadn't already had a degree in a related field. Having taken a wide range of classes at U.Va., there were only a few pre-requisite classes that I had to take in advance of starting the Viticulture and Enology program at UC Davis.

What are your plans for the future?

My plan for the foreseeable future is to continue working as a winemaker.

What advice would you give Biology juniors and seniors who are thinking about their career options? 

Keep open minded about what options are available to you. Even if you think you know the exact path you are going to take once you graduate, make sure to take advantage of the full range of classes inside and outside of the Biology department.