Carboy is a unique urban winery working hands on with vineyards & winemakers from prominent wine regions around the world. We source high quality grapes, juice, and wine that is then aged further, blended, or bottled as is to make our brand of Carboy Wines.




Christopher Christensen started his winemaking career as a lab intern at Gallo of Sonoma in 2003. Over the next 5 years he interned at various wineries in Sonoma County before settling at Medlock Ames Winery where he worked himself up from the Cellar to Enologist in 2008.  After working abroad for BK wines in the Adelaide Hills region of South Australia; Chris decided to start his own brand. In Fall of 2011 Chris launched Bodkin Wines.  His focus on the varietals of Sauvignon Blanc and Zinfandel, Chris' wines have garnered rave reviews with ten 90+ scores from the Wine Enthusiast Magazine, as well as recognition as the first producer of American Sparkling Sauvignon Blanc.  Chris brings to Carboy his passion for both the science and craftsmanship of winemaking and the desire to produce wines that are both finessed and engaging.




Tyzok Wharton was living in New York City when he had first stumbled upon a deep and abiding appreciation for craft beverages and their culinary counterparts.  In 2005, drawn by San Francisco’s epicurean culture, he had moved west and discovered a knack for winemaking and a propensity for fine cuisine.  The intervening eleven years have seen him crushing and cellaring at various urban wineries throughout the Bay Area, as well as a stint in the Mendoza district of Argentina.  In 2010, Tyzok helped launch Bluxome Street Winery of San Francisco.  He is excited to have relocated to Denver in 2016, to join the Carboy Winery Family.  Where, drawing on his foodie inclinations, an Army-trained logistical eye and extensive experience with optimal fruit sourcing, he'll be a part of a team that produces the most palate-pleasing and food-friendly wines possible.




Kevin grew up in the mountains west of Denver and is a 4th Generation Colorado native.  He is a true jack of many trades and has a strong entrepreneurial spirit.  He is a certified Sommelier and his 20 years experience in the restaurant industry is marked by stints at many fine dining, resort, and private club establishments.  His background also includes time served as a regional sales/marketing manager for a action sports company where he was able to apply his Kinesiology background and hone his skills for sales and marketing.