Thatcher’s Wine is an online bottle shop and importer featuring wines from some of the world’s most dynamic domaines and emerging winemakers. From exceptional everyday bottles to rarified finds, our highly curated cellar focuses on honest expressions of climate and terroir from across Europe.

The Cellar

Thatcher’s Wine is driven by the excitement and passion of our skilled sommelier team. Our training is rooted in Michelin-starred restaurants and the traditions of old world wineries, paired with a curiosity for discovering the emerging regions and young winemakers who are actively moving the industry forward. From sought-after classics to small productions, we personally select each bottle featured on our site.

OUR TEAM

Thatcher Baker-Briggs

FOUNDER

Thatcher brings 16 years of experience in Michelin-starred hospitality to his ongoing discovery and curation of world-class wines. Beginning his career in the kitchens of West in Vancouver and COI in San Francisco, he leveraged his early appreciation of ingredients and nuanced flavor profiles to pass the Court of Master Sommeliers Certified Sommelier exam at just 22 years old. From there, Thatcher joined the team at Saison in San Francisco, where he began to hone his open-minded approach to the modern world of wine. Several years later, he seized the opportunity to move to Tokyo and work at Takazawa, a World’s 50 Best Restaurant where he earned the title of Head Sommelier and a Wine Spectator’s Best of Excellence Award for the restaurant.
 In 2018, Thatcher returned to Saison to become the restaurant’s Director of Service & Beverage, during which time he was asked to consult on a number of private wine collections. In the months that followed, he became a sought-after resource for clients across the U.S., Europe and Asia, formally launching Thatcher’s Wine Consulting in April of 2019....

Thatcher’s Wine is a natural extension of this consulting practice, allowing him to bring sought-after bottles to a wider audience.

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Noah Dranow

DIRECTOR OF SALES & LOGISTICS

Originally from a small town in Vermont, Noah Dranow grew up surrounded by hospitality with a family passionate about food and wine. As one of the founders of the New England Culinary Institute, Noah’s father raised him to be fascinated by the industry. Noah’s official entry to hospitality began at the Museum of Fine Art in Boston, followed by Rialto with Chef Jodi Adams, before moving west to San Francisco in 2001. Working from waiter to sommelier, Noah rose the ranks at Farallon during the dotcom bubble, where he was introduced to many industry leaders such as Michael Mina, Saison partners Mark Bright and Josh Skenes, Rajat Parr, and others. After time at Farallon, Noah was a sommelier at Michael Mina, then Head Sommelier and ran the wine program at Bourbon Steak prior to joining the Saison and Angler team as Director of Wine Programs for Saison Hospitality Group. 
While at Saison and Angler, Noah met and thoroughly enjoyed working with Thatcher on the launch of Angler, until Noah left to be Director of Sales for Verve Wine San Francisco. Once Thatcher’s Wine Consulting took off, Noah was thrilled to join the team in February 2020. As Director of Sales and Logistics for Thatcher’s Wine Consulting, his primary focus is on logistics, ensuring the smooth arrival and departure, packaging, and tracking of valuable wines for their discerning clients. ...

Noah and the entire TWC team are passionate about Burgundy and Champagne, particularly with the next generation of winemakers who are doing really incredible things. Noah has observed that while the tradition in these regions with centuries of history is super important, a lot of things are changing, including the climate, and young elastic minds have the ability to look at things a bit differently and are crucial to the advancement, progression, and preservation of these traditions.

When he is not working, Noah can be found spending time with his twin daughters, surfing, hiking, or enjoying the outdoors.

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Courtney Wieland

DIRECTOR OF PRIVATE CLIENTS

A native of New Jersey, Courtney Wieland discovered her love for hospitality at the age of 14 and has never looked back. Beginning in family friend’s restaurants and eventually moving to luxury fine dining and specializing in wine, Courtney brings 15 years of hospitality experience to the table. Prior to her current role as Director of Private Clients at Thatcher’s Wine Consulting, Courtney was most recently the Wine Director for Wine Spectator Grand Award and two-Michelin starred The Modern in New York. Courtney began at Starwood Hotels and the W Hotel in Hoboken before making the jump to Manhattan, where she oversaw members-only restaurant Sidecar before moving to Tribeca Grill, a New York staple for wine. Courtney’s determination to continue her studies in fine wine brought her to work with Master Sommelier Michael Engelmann at The Modern as Junior Sommelier, where in just four years, Courtney worked her way from Junior Somm to Wine Director.  
In her current role at Thatcher’s Wine Consulting, Courtney looks forward to building long-lasting client relationships that are almost a part of everyday life.’ “I think any great relationship within the wine community is built on trust, hospitality, and conversation,” she says. She currently oversees cellar management and acquisitions for individuals, blending her knowledge of wine by translating the complex and often highbrow world of wine into language that’s simple and straightforward and tailored to each person's preferences and personality. ...

Her philosophy is centered on the belief that wine is humble, exciting, and approachable. “I want people to have a good time and experience new things, or enjoy the classics."  Courtney’s extensive experience in wine ranges from regions such as Champagne, Burgundy, the Rhône, and Australia, and she also has a deep interest in sustainability and regenerative farming methods. Particularly with her interest in Champagne, Courtney feels wine enthusiasts are finally starting to look at Champagne and understand the diversity, versatility and complexity of it--moving beyond its previous designation as a celebratory start to a meal. This movement mirrors the overall theme in the wine industry, where Courtney feels that the new wave of winemakers, ”there are some very talented people in the winemaking world doing some awesome things, without fully breaking tradition, but branching out a bit, with a bigger sense of curiosity and willingness.”

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