Originally enrolling at Texas Tech University with plans to attend medical school, Michael Barton discovered a course in Viticulture and Enology that completely shifted the trajectory of his career. With a lifelong passion for science and gardening—and a strong foundation in biology, chemistry, and nearly seven years of Latin—wine quickly became the perfect intersection of interests. The historical depth of winemaking, especially its expansion through the Roman Empire, added a compelling layer of cultural resonance to the science of the vine.
After completing foundational courses in viticulture and winemaking, Michael approached Llano Estacado Winery in 2012 in search of hands-on experience. Executive Winemaker Greg Bruni insisted that before stepping into the cellar, he first learn how to sell wine—an experience that began in the tasting room. By the 2013 harvest, he joined the cellar team and worked under Head Winemaker Jason Centanni until 2016, gaining deep experience in large-scale production and Postmodern Winemaking practices.
Michael’s winemaking style is rooted in classical methods, always beginning with the vineyard. He favors a minimalist approach that allows the fruit and terroir to shine through. Premium oak and techniques such as sur lie aging are used to develop mouthfeel and balance. For Michael, great wine is the harmony of acidity, alcohol, glycerol, tannins, and fruit—each element supporting the others.
In addition to winemaking in Texas, Michael has crafted wines in Colorado, with a particular focus on Cabernet Franc. Bordeaux varieties remain a favorite for their expressiveness across different soils and microclimates. In Texas, Rhône white varieties have proven especially well-suited when picked and blended with intention, producing elegant, climate-resilient wines.
Signor Vineyards is proud to welcome Michael and his multiple award-winning talents to our acclaimed wine program.
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