The Eno-Logic Team

Luke Laubaugh Eno-Logic

Luke Laubaugh
Co-Founder, Director of Winemaking

Luke Laubaugh came to winemaking from a non-traditional path.  After growing up in rural Michigan, Luke spent 10 years serving in the US Army.  His travels throughout Europe inspired a deep interest in wine and the science behind winemaking.  Upon his completion of military service Luke moved to California and began his formal wine education. Luke specializes in small scale artisan winemaking, Port style winemaking, and warm climate premium wine production.  Luke has a passion for experimental and crossover style fermentations and can commonly be found in the cellar concocting small batches of beer/wine fusions, fruit wines, meads, sake, rare variety wines, and even fermented foods.  

Luke received a Bachelor's degree in Viticulture and Enology from UC Davis and is currently the Winemaker at St. Jorge Winery in Lodi, California.


Andrew Miller
Co-Founder, Technical Director

Andrew Miller graduated Valedictorian from Missouri University S&T in 2013 with a Bachelor’s degree in Chemistry and a minor in Biology.  Andy has since worked as a Winery Laboratory Technician, QAQC Supervisor, and Wine Chemist at Bogle Family Winery before co-founding Eno-Logic.  Andy brings a wealth of technical insights to the team and has a passion for fielding emerging technologies and methods to improve modern winemaking practices. Andy specializes in wine chemistry, lab methodology, equipment fielding, and research & development.

Dr. Gordon Walker, PhD

Dr. Gordon Walker, PhD
Associate Winemaking Consultant

Dr. Gordon Walker is a researcher, technology specialist, and wine educator. His doctoral research with Dr. Linda Bisson at UC Davis focused on understanding the root causes of problematic fermentations and how to avoid them. His post-doctoral work at Opus One revolved around using oxidation reduction potential (ORP) as a process parameter; by which winemakers can manage their fermentations with data acquired in real time. Gordon also has experience with environmental yeast isolation and custom yeast inoculum for wine fermentation.


Franck Lambert
Associate Winemaking Consultant

Raised in the South of France, Franck Lambert graduated with a Master’s degree in Winemaking from the University of Montpellier in Southern France in 1994. Franck then spent the next 10 years mastering the craft of winemaking throughout various regions of France and South Africa.  Franck moved to California in 2002 and has since crafted many award winning wines for various labels throughout the region including the famed “7 Deadly Zins” and “Earthquake” labels while Senior Winemaker for Michael David Winery. Franck is currently the Winemaker at Stama Winery in Lodi.  Franck specializes in every aspect of medium to large production scale winemaking, winery design, and brand development.


Jerry Lin
Associate Viticulture Consultant

Jerry received a Master's degree in Viticulture and Enology from UC Davis in 2018 and is currently pursuing a PhD in Horticulture.  Jerry applies his passion and knowledge of plants towards researching, propagating, and planting grapevines. Jerry is experienced in grapevine ampelography, diagnosing vineyard diseases and deficiencies, as well as vineyard site selection, variety and rootstock selection, and viticulture management.