Cru Podcast | Stories From The People Behind Wine

Seth & Audrey Kitzke (@UsDoingWine) grow and make Upsidedown Wines, Kitzke Cellars, and The Devil is a Liar based in Richland, Washington. About The Podcast Episode To kick us off with the first episode of the relaunch of the Cru wine industry podcast, I sat down with Washington State's dynamic duo behind Upsidedown Wine, Kitzke Cellars, and The Devil is a Liar, Seth and Audrey Kitzke. I'm so excited to be back with the first podcast episode in a few years. I'm looking forward to sharing some wonderful conversations with the legends and disruptors of the wine industry in the coming weeks and months. So you'll want to be sure to subscribe to the show on your favorite podcasting app and leave a review! You can find full show notes at CruPodcast.com About Seth & Audrey Kitzke Seth and Audrey reside in Richland, Washington where they grow and make wine for Upsidedown Wine, The Devil is a Liar, and their family label, Kitzke Cellars. Seth grew up planting the vineyard with his dad, not knowing that one day he would be making the wine. He had a career shift in 2014 and went back to school to study Enology at the Northwest Wine Academy in Seattle. He then went on to work with Charles Smith, Brennon Leighton, Brian Carter, and Charlie Hoppes before moving back to Eastern Washington to take over winemaking for Kitzke Cellars and starting their labels. Seth & Audrey have immense respect for the land and the grapes that they grow. Striving to produce the very best fruit while staying true to the region's unique terroir. They have a two-year-old daughter, Sage, whose curiosity usually leads her into the vineyard and winery with Mom and Dad. Our Podcast Partner Before we get into the episode, I would be remiss to tell you about our presenting podcast partner, Monday Wine. Monday Wine helps wineries grow their direct-to-consumer sales with digital marketing strategies and tactics that actually work. They'll save you time, headaches, and money while growing your mailing list, wine club, and DTC revenue. If you own or are responsible for the sales and marketing of a winery and growing your DTC sales has been a struggle, click the link in the show description or visit their website at Monday.Wine to apply for their services. Our Affiliate Partner This episode of Cru is also brought to you in affiliation with Notion. If you're anything like me, you probably have anywhere from 15-20 different browser tabs open at one time, too many Excel sheets, and multiple projects you're trying to manage. To keep your head above water you're probably using too many tools. And things are a little, maybe a lot, chaotic, I would venture to guess. You can silently nod your head in agreement. With Notion, all your work can be done in one place. You can easily collaborate with team members at the same time or across various teams and time zones. I use Notion for managing and publishing this entire podcast. I also use it in my marketing agency to manage my daily operations and everything for my clients. It's a seamless experience between desktop and mobile. From managing a social media content calendar to planning and forecasting an entire wine release, I use Notion to manage it all. Get started with Notion for free today!

Welcome to Cru! I'm your host, Chappy Cottrell, and I'm here to take you on an exhilarating journey through the captivating world of wine. As an award-winning wine marketer, podcaster, sommelier, and wine director, I've dedicated my life to uncovering the hidden gems of the industry. Episodes can be listened to on Apple Podcasts, Spotify, or CruPodcast.com Every Monday, we dive deep into the essence of wine, bringing you exclusive interviews with the true legends and fearless disruptors who are shaping the future of this remarkable industry. Get ready for a weekly rendezvous with the most intriguing minds in the wine business, as they unveil their profound thoughts, share their incredible experiences, and provide invaluable insights. Whether you're a seasoned sommelier, an aspiring business owner, a master winemaker with years of expertise, or someone embarking on their very first steps in the industry, this podcast is an absolute must-listen. I guarantee that you won't want to miss a single episode! Imagine having the brightest stars in the wine cosmos whispering their secrets and wisdom directly into your eager ears. With Cru, you'll gain unparalleled access to the minds behind the labels and business, their stories interlaced with passion, ambition, and a sheer love for wine. But let me share a little secret about Cru's humble beginnings. Back in 2016, Cru started as my personal quest to learn from the industry's most revered figures, asking them the burning questions that fueled my curiosity about starting and operating a wine business. After a brief hiatus, Cru has returned with a renewed purpose: to continue seeking answers to those questions, exploring every facet of growing, making, marketing, and selling wine. My mission is simple: I want each and every episode to arm you with strategic and tactical insights that you can apply directly to your own journey in the industry. I'm here to empower you, to fuel your aspirations, and to make your path in the wine world that much brighter. You can find Cru on all major podcast platforms, including Apple Podcasts and Spotify. Simply search for Cru Wine Podcast, and our exhilarating episodes will be right at your fingertips. If you find value in our show - and I'm certain you will - I kindly ask you to consider subscribing and leaving a glowing review. Your support goes a long way in helping remarkable industry professionals like yourself discover the wealth of knowledge Cru has to offer. And speaking of support, I'm thrilled to announce that Cru is proudly presented by Monday Wine! Monday Wine is a pioneering digital marketing agency dedicated to empowering wineries and growing their direct-to-consumer sales. If you're a winery looking to enhance your direct-to-consumer revenue, expand your mailing list, or attract more passionate wine club members, head over to Monday.Wine to apply for their exceptional services. That's Monday.Wine to apply. Thank you for joining me on this exhilarating journey through the world of wine. I'm just getting started, and I couldn't be more excited to share these captivating episodes with you. Stay tuned and subscribe! -Chappy, host

Heather Daenitz is the founder and photographer of Craft & Cluster, a photography and social media consulting company focusing on brands in the wine and beer industries! It was while working for a vineyard management company in Santa Barbara County that Heather rediscovered her love of photography and found a previously unknown interest in social media management. She was asked to start an Instagram account to showcase the practices of the company and decided that if she was going to do this social media thing, she was going to do it right; opting to only post high quality, original images that told a story. After almost two years of photographing, upgrading her camera equipment, and learning everything she could about social media management for the company she worked for, she decided it was time to create her own business. She wanted to help wineries and breweries create beautiful imagery that would tell the stories behind their brands. Thus, Craft & Cluster was born! In this episode we dig into the years of learnings, practices, experimenting, and trial and error that Heather has gone through to now being a sough after wine industry photographer. There are only a handful of incredible photographers in the California wine industry that I consider to be top notch, and Heather is one of them. She’s going to give us some very useful strategies and tactics when it comes to visually telling our stories in an authentic manner, how to take your own gorgeous photos when you can’t hire pros like her, and some fantastic resources to use as a constant reference. We previously recorded this chat via Instagram Live, so there are a few times were we take audience questions from Instagram and the interview lends itself to being more of a natural conversation. Some resources • StoryBrand • Later App • Plan That Find Heather On... Website Instagram JOIN THE CRU SUBSCRIBE TO THE PODCAST SEE THE SHOW NOTES

As you know, I generally interview amazing wine folks to learn about their stories and coax out a bit of knowledge and advice. Today’s podcast is a little bit of a different format however. Here’s what’s up. The other day I reached out to an incredible power couple of the wine world, Kathryn and Tug Coker who together are married with two tiny humans running around the house, operate all things Esters Wine Shop & Bar in Santa Monica, and have recently launched a new wine podcast called The Long Finish where they take time to unwind, recap the week, what’s inspiring them in this time, and of course pop a bottle to enjoy and discuss. So we hoped on an ever so handy Zoom call and spent a while hanging out to record a collaborative podcast episode chatting about chillable red wines and life to co-publish it on both of our podcasts. Fun, right? The question that led to The Long Finish starting is, “What are we drinking tonight?” So, what did we drink? 2019 Las Jaras Glou Glou from Mendocino. A super gulpable, hence the name, refreshing chill able red wine blend of mainly Carignan and Zinfandel that I very quickly consumed the entire bottle of. You should definitely snag a few bottles of this guy either from Esters, the winery itself, or your local wine shop. I grabbed mine from Miracle Plum, a cute little boutique market & goods shop here in Sonoma County.  Towards the end our chat we’re talking about work and inspiration an I mention a new project I’m launching called SommTable. It’s a new kind of online wine shop where you can shop my entire wine list from Barndiva made up of a lot of very well priced Burgundy & Champagne, join our wine club that’s not really a club more just fun way to discover delicious wines for $75 per month for three killer bottles of vino, and my favorite part, a daily wine deal texted to you. Simply, you text me to signup, I text you a wine at an insane value everyday. The prices on these wines are well below any other retail prices that I see and they all have a sustainable focus. It doesn’t cost anything until you actually buy wine too. To jump on that list text SOMMTABLE to 31996. You should also go follow my new instagram handle for the shop @sommtablehealdsburg.  Follow The Long Finish On… SUBSCRIBE TO THEIR PODCAST INSTAGRAMFACEBOOKWEBSITE

A Virginia native, Martin was present at the inception of what is now considered one of that state’s premier wine producers, Boxwood Estate Winery, in 2005. As Executive Vice President of Winery Operations, Martin’s job was to oversee all facets of production, sales and marketing of Boxwood’s award-winning whites, rosés and Bordeaux-style red blends. Martin’s forward thinking led directly to Middleburg having its own wine identity separate from the more generic Virginia designation, making her well suited to again start from scratch with Oceano Wines. Jancis Robinson noted Martin’s marketing savvy in her book “American Wine.” Marbue Marke earned his enology degree from Davis and, subsequently, added to his academic resume with an MBA from Sonoma State University. His practical experience began at J Winery in Sonoma, followed by a series of moves, each adding another piece to the puzzle that is winemaking. At Cosentino Winery, he learned about the rarefied world of high-end Napa wines. He was then a barrel enologist at R.H. Philips. For two years, Marke was charged with cooperage studies, an offshoot field that many winemakers are not experienced in. During a stint at Benziger, he was immersed in that family’s heightened concern for soil and winemaking purity. From there, Marke made a seemingly counterintuitive jump to Gallo. He reasoned that it’s always a good idea to revisit the basics of one’s craft, and given Gallo’s depth and breadth of resources, it was the perfect place for him to hone all of the skills associated with the production process. But perhaps the most pivotal move he made, at least in terms of his future connection to Oceano, was his decision to sign on as John Caldwell’s winemaker. That Marke began working with Caldwell turned out to be prophetic for Rachel  . She met Marke by way of her very own connection to Caldwell. She sourced the plant material for Boxwood Estate Winery’s first vineyard block from him. Marke has since taken over as the Director of Winegrowing at Italics Winegrowers in Coombsville, one of Napa Valley’s cooler climes and another serendipitous similarity with Spanish Springs Vineyard. SUBSCRIBE TO THE PODCAST LEAVE A REVIEW JOIN THE CRU

Winc is a unique winery in that they make over 100 individual SKUs of wine from around the country at a range of price points. On top of that, their direct-to-consumer first model and mass utilization of Digital marketing mixed with a heavy dose of customer feedback has enabled them to continue to craft wines that their audience is looking for. With a 684% increase in new member sign ups between March 15 2020 and March 28 2020 and an 80% increase in revenue in March over February, the company is seeing some incredible growth. Previous to founding and growing Winc with his partners, Brian founded successful finance and fashion startups. Additionally, he created the wine program for the tech-enabled Clo Wine in New York and founded the millennial cult brand Jolie Folle rosé. SEE THE SHOW NOTES HERE: https://crupodcast.com/show/reimagining-the-path-from-grapes-to-glass-with-brian-smith GET 10% OFF FROM EPISODE SPONSOR, BRICK & MORTAR AND DELTA WINES WHEN YOU SHOP NOW! ENTRE CODE CRU AT CHECKOUT. LEAVE A REVIEW ON APPLE PODCASTS

This is a bonus episode of sorts. Recently I sat down with Carey Vanderborg @careydrewsomm on Instagram Live to turn the tables and interview me, Chappy! For those who don't know Carey he is a sommelier at Press Restaurant in St. Helena, California. In this down time he's started interviewing some of the top talent in Napa Valley Kellie White, Chris Phelps, Carlton McCoy, and many more. He's going live at 5pm each week day on Instagram.  SUBSCRIBE TO THE PODCAST HOP ON THE EMAIL LIST JOIN THE CRU ON INSTAGRAM

A native Californian, growing up in St. Helena, Natalie came back to the Napa Valley after graduating college and fell back in love with the beauty of the Napa Valley. Growing up with a Master Sommelier father, she knew if she wanted to change career paths to the wine industry she would need to do something different. Natalie did a harvest at Etude in 2010, embracing the long hours, manual labor, and comradery that comes with cleaning. She was hooked! Natalie spent the first part of the 2011 vintage in the Southern Hemisphere at Villa Maria in New Zealand and the second part of 2011 at Littorai in Sebastopol, getting her first experience with biodynamics working under Ted Lemon. Not knowing where to go next, a conversation with her longtime friend, Samantha Rudd, turned into an opportunity to work harvest at Rudd Oakville Estate in 2012. “It was like finally coming home”, Natalie says. “I grew up playing in the vineyards and running around the property as a kid. Something just felt right.” When harvest finished, Natalie began hosting guests who were visiting the Estate, hoping to continue working at Rudd in any area she could. In 2014, Natalie joined the Winemaking team fulltime as a cellar hand and became the oenologist in 2016. An opportunity of a lifetime presented itself, allowing Natalie to travel overseas to work harvest at Château Pétrus in 2016. Coming back from her travels refreshed and rejuvenated, Natalie became the Assistant Winemaker in 2017 at Rudd Estate, and the following year the lead Winemaker for Crossroads. If you haven't already listened to the round table discussion on the Wine Business x COVID_19, listen to it here! READ THE SHOW NOTES https://crupodcast.com/show/exploring-the-crossroads-of-farming-winemaking-with-natalie-bath SUBSCRIBE TO CRU MAIL https://www.crupodcast.com/crumail FOLLOW ON INSTAGRAM https://instagram.com/crupodcast

Born in Tel Aviv, Guy grew up between California and Israel, building a strong bond with both lands. After a harvest internship in Napa Valley, Guy decided to pursue winemaking professionally, and he graduated from the UC Davis Department of Viticulture and Enology in 2013. He has worked at Cliff Lede Vineyards and Whetstone Wine Cellars in Napa Valley, Domaine Francois Villard in the Northern Rhone, and Clonakilla winery in Canberra, Australia. Most recently, before moving back to Israel to join Dalton Winery as head winemaker in 2015, Guy worked at Broc Cellars in Berkeley, one of California’s preeminent urban wineries. GET THE SHOW NOTES: https://crupodcast.com/show/making-contemporary-wines-of-israel-with-guy-eshel JOIN THE CRU: https://crupodcast.com/crumail FOLLOW ON INSTAGRAM: https://instagram.com/crupodcast  CRU COLLECTIVE WINES: 2019 Delta California Chenin Blanc There are only a handful of producers in California making stunning Chenin blanc and Delta is one of them. This wine full of characters classic to Chenin like lemon verbena, jasmine, Bartlett pear, apricot, blood orange, and my favorite tasting note that for me is the sign of a quality Chenin blanc, fresh persimmon. An odd one, I know! Super tasty! This Chenin is sourced from some chilly-willy vineyards way out on the Cali coast and fermented partially in stainless steel tanks and partially in neutral wood barrels which allows for a micro oxygenation during fermentation to develop more texture and provide a bit more lees contact. It’s also 12.5% alcohol so if you’re trying to stay a bit healthier, this is a solid wine for you. So Delta is the new project from Alexis and Matt Iaconis, who just happen to be friends and neighbors of mine. Matt & Alexis first met while both working at the three-Michelin starred The Restaurant at Meadowood in Napa and now have a beautiful family, own and make wine for there primary label brick & mortar, and now have Delta. What I love about the Delta wines is that they are California appellation, but that in no way means that they are of a lower-quality than the higher-end brick & mortar. Production is still small and their commitment to sustainability is even more so in focus while $1 of every bottle sold is donated to their non-profit partners like the The Surfrider Foundation and Cool Effect to help fight for environmental change, something that is near and dear to my heart having studied sustainable development in college. What’s even better though is that this Delta Chenin is $15 a bottle, a steal of a value! But, as a listener of Cru and because I love this wine so much, you get it for $13.50 a bottle when you shop on the Delta Wines website, winesforchange.com. Just enter the promo code CRU at checkout and Matt & Alexis will give ya that 10% off. Also, if you are yearning to explore the brick & mortar wines, which the 2015 Sweet Water Springs Vineyard Blanc de Blancs from the Russian River which drinks like blanc de blancs from my favorite village in Champagne called Vertus, you can snag 10% off all of the brick & mortar wines at brickandmortarwines.com too! I’m stoked, I hope you are! And I hope that you’ll enjoy this Chenin cause it is yummy!  

A few days ago I had the idea to get a handful of amazing wine professionals together to discuss what’s actually going on in the wine industry right now during this COVID_19 quarantine time. I wanted to get a pulse on how everyone is feeling, what sales are looking like in various markets, how this immediate transition to everyone pushing sales online is both working and not working out for folks. I wanted to understand what people are doing to authentically connect with their audiences while offering support and where these professionals think the industry and market as a whole will be when we come out of this thing. I sat down with 9 incredible professionals from Sonoma and Napa Counties to enjoy a quarantini, but more importantly to have a real conversation of the trials and tribulations we’re going through. These amazing folks provide a lot of insight and new perspective along with actionable tactics, strategies, tools to apply to any kind of wine business you’re running or working in. We also discuss the programs that have been setup to help those who have now been rendered unemployed, are homeless, or have shut their businesses all together. PANEL INCLUDES Blair Guthrie, owner/winemaker of Guthrie Family Wines and Stewart Cellars in Sonoma and Napa Amanda McCrossin, former wine director of Press restaurant in St. Helena and long-time YouTuber, Instagramer, and marketer Dan Petroski, owner/winemaker of Massican and winemaker at Larkmead Vineyards in Calistoga Josh Phelps, owner/winemaker of Grounded Wine Co. in St. Helena Sara Morgenstern, former Sonoma County beverage director and director of operations for multiple small brands such as Ruth Lewandowski Wines Michelle Lipa, owner of Trig Collective a marketing and branding agency based in Napa Chelsea Boss, a marketing and management consultant based in Napa Woody Hambrecht, co-founder & co-CEO of Haus, a venture backed low-alcohol aperitif All of the questions that we discussed will be in the show notes along with the links to all of the recourses we mention throughout our chat. RESOURCES Ship Ohi: Ohi enables same-day delivery for e-commerce brands by building the ‘Amazon Prime Now’ experience with next-generation technology. Kevin Kelly's One Thousand True Fans: If you could get 1000 True Fans to support you by buying $100 worth of what you create every year, you would earn an income of $100,000 a year. That sounds a bit like a get-rich-quick scheme. 1000 True Fans is not that. It's a get-a-good-income-slowly income model. It requires hard work, but once you’ve built up 1000 True Fans, you are free forever to live as an independent creator earning good money making what you love. A Theatre Guide to Technology (or How I Learned to Live with Corona): Dear wonderful humans, artists, entrepreneurs and educators, you are heroes. Fuck this shit. Let’s make things, shall we? Deep breaths, follow the bullet points, and when you feel confident enough… Get creative. It’s what we do best. Right? You got this. Compline Wine Bar: Buy our health care workers and first responders a meal! The Independent Restaurant Coalition: formed to the save local restaurants affected by COVID-19. IRC is founded on the simple belief that there is power to affect legislative change if we unite our voice. This national movement is quickly growing and EVERYONE is welcome to join. Together, as small businesses across this country, we represent up to 4% of the nation's GDP. Dining Bonds Initiative: Due to the impact that the coronavirus COVID-19 has had on the restaurant community, a collective of restaurant industry professionals have set a global initiative in motion to get funds into the hands of restaurants NOW, even if they are temporarily closed. A Dining Bond works like a savings bond, where you can purchase a "bond" at a value rate to be redeemed for face value at a future date. ROAR (Relief Opportunities for All Restaurants): ROAR stands united to act immediately. We know that decisions are being made right now. These decisions will shape the future in ways both known and unknowable. We must act swiftly to give our community the best possible chance for a positive outcome. Here’s is our 8 point plan to be in a position to reopen, rehire, and eventually help our community:   QUESTIONS -At the end of the first week of shelter-in-place here in Northern California, Carlo what is the general feeling from the consensus of people in your peer groups? How about for you Sara? -Michelle and Chelsea, on the communication front how are you and clients communicating with client’s current customer base offering them reassurance and how are you asking for support? What’s the language you’re using? -As we all know, tasting rooms are closed which make up roughly 28% of sales for many companies and in-person tastings are obviously no longer occurring as with restaurants, which make up roughly 20% of sales for businesses, have essentially halted. In an effort to pivot and keep driving sales and cash flow, Blair, what are you all implementing in your businesses and seeing other companies doing? -Josh, how are retail sales currently factoring into your sales mix and are those sales holding on? -Dan and Josh, at the higher-end price point of the market, are we seeing a shift in sales of bottle prices say over $50? -Many people are bottling this week and last week which means that many people will be sending out their spring releases soon. Woody, Haus launched a brand new product last week. First, what was the response like from your customers and secondly, is there anything that you learned in launching during this time that has differed from previous launches? Is there anything that brands should be aware of when sending out new releases and launching new SKUs over the next six months or so? -Amanda, currently the cost of paid advertising has gone down. Facebook Ads for example are very affordable currently for the . How are we seeing more companies utilizing these cheaper resources right now for both paid and organic marketing? -How does a brand balance retaining a level of exclusivity while still getting it's name out there in a bigger way through virtual tastings, etc? -If we look at China and their timeframe of the economy coming back online, we’re looking at a 4-5 month runway. With those projections we’d be looking at June 1st coming back up for air. Michelle, how are you in your businesses planning for the next 4-5 months and what are some of your predictions of what the market could look like come June 1st? -What are some benefit and/or aid programs that are starting that people who have been laid off can take advantage of?

When you discuss wine, context is everything. Whether the topic of conversation is a specific region, grape varietal, producer, the context in which that topic is discussed leads the participants and audience to understand what the story and purpose is. In order to tell a story, how do you create that context? Insert Matt Morris. For over a decade Matt has been working with some of the top wine and food producers and brands in northern California such as Abreu, Bond, Cornell, Heitz Cellars, Herb Lamb, Lorenza, Realm Cellars, The Restaurant at Meadowood, Charter Oak, Press Restaurant, Quince, Noma in Copenhagen, Goop, Skywalker Sound, and many many more. His work has focused on telling stories visually in a not-so-obvious manner by providing audiences the context of a deeper meaning. In recent years, Matt made the leap into winemaking originally with winemaker Benoit from Realm Cellars and now Francoise Peschon of Arujo, Vine Hill Ranch, and Cornell. Matt & Francoise are focusing on the revival of Charbono, a grape originally from north western Italy, but now only 70 acres remain and they all happen to be planted in Napa Valley. GET THE SHOW NOTES:  https://crupodcast.com/show/how-to-create-context-in-storytelling-and-wine-with-matt-morris JOIN THE CRU: https://www.crupodcast.com/crumail FOLLOW CRU ON INSTAGRAM: https://instagram.com/crupodcast

Maître de Chai translates to cellar master, or the person responsible for the development and aging of wine. By extension, the humble cellar master is the person responsible for the management of the winery. Established in 2012, Maître de Chai is the personal project of Marty Winters and Alex Pitts, two friends who met in the kitchen of the famed two Michelin star Cyrus in Healdsburg, California. Their focus is on showcasing old-vine, organically farmed classic varietal vineyards. With experiences on the floor of The French Laundry and The Restaurant at Meadowood and in the cellar of Abe Schoener’s Scholium Project, Marty and Alex had a tri-fold education with focus on classic cooking and wine producers while experimenting in the cellar with varietals and winemaking techniques. Together they look to make wines of high quality in a way that best showcases the sense of place where the grapes are grown and the personality of the vineyard. From the ground to the bottle, the character of the wine is the focus of their endeavor. They source grapes from unique and distinct single vineyards that are impeccably farmed here in California. Are you ready to more deeply connect with the people and stories on Cru? Browse the show notes with the link below and while you're at it, join the Cru by popping your email into the subscription box under the Cru Mail tab. BROWSE THE SHOW NOTES: https://crupodcast.com/show/showcasing-the-character-of-organic-old-vine-vineyards-with-alex-pitts-and-marty-winters JOIN THE CRU: https://www.crupodcast.com/crumail  CRU PODCAST INSTAGRAM: https://instagram.com/crupodcast

Since 2012 he has travelled to McLaren Vale numerous times per year to oversee the winemaking for the Bordeaux varieties at Hickinbotham Clarendon Vineyard, covers a steep cut of country from the ridgetops above the village of Clarendon to the Onkaparinga River in the gorge below. Since its establishment in 1971, the Hickinbotham vineyard has become a part of Australia’s wine heritage, supplying fruit to produce many of Australia’s greatest wines. GET WEEKLY CRU MAIL HERE! Chris holds a degree in biology from the University of Illinois, Champaign-Urbana, and an MBA from the University of Illinois, Chicago. While there, he played big-ten football and worked at the local bars. His friends were Chicago artists and musicians; he packs his trombone when he comes to Australia. During a visit to Napa Valley, Chris discovered a lifestyle that combined his love of the sciences with his growing passion for culinary and wine pursuits. Soon after, he began studying at UC Davis where he earned a master’s degree in both viticulture and oenology. He further studied in Italy at Tenute Antinori, Santa Cristina Estate before returning to Napa Valley to join the winemaking team at Cardinale in 1998. In 2000, Chris was appointed winemaker for Lokoya and he went on to assume that role for Cardinale, La Jota, and Mt Brave. In this episode we mention… UC Davis Viticulture Program Tre Vigne Restaurant Tenute Antinori Solaia Renzo Cotarella, CEO of Marchesi Antinori Thomas Duroux, winemaker of Chateau Palmer Pete Fraser, Yangarra winemaker Rob Mann, winemaker Australian Wine Research Institute (AWRI) The story of Hickinbotham Follow Hickinbotham On… INSTAGRAMWEBSITE  

I was first introduced to the powerhouse that is Helena Price Hambrecht a few years back when I was living in England and listening to the podcast Design Details on which she was a guest. Intrigued by her eloquence, her candor, and the sheer number of projects that she was working on at the time, I needed to learn more. From there, I started following her work as a photographer and creative in Silicon Valley. Fast forward several years, I’m living here in Healdbsurg, California and am introduced to a line of vermouths and wines, courtesy of the one and only Sara Morgenstern, made by Woody Hambrecht. Sara introduced them to me as we recorded a podcast episode in what is now Haus’s Healdsburg production facility. At the same time, I met Helena, IRL. The connections came full circle. At the time, I didn’t know Woody’s background, but was stunned by the quality of his products at an incredible value. At Barndiva, where I’m the wine director, I’ve been pouring Woody’s Alysian Sauvignon Blanc from their estate Grist Vineyard for the better part of a year as it is so beautiful and balanced for domestic Sauvignon Blanc. When I heard that Woody & Helena were starting a low-alcohol, direct-to-consumer apéritif to take on the likes of Campari and Aperol providing a product for a more conscious consumer, I knew we had to sit down and record a podcast episode. In their own words Haus began, “…. with alcohol, an industry that hasn’t evolved since prohibition. It’s still ruled by huge liquor companies who spend big to get their products on store shelves and in bars — and you’re stuck with their choices. Sketchy ingredients. Too much alcohol. Too many hangovers. We wanted something better, so we made our own apéritif. This is where our story begins. We’re excited to continue making products for how today’s generation gathers. Forget the polished silver and the perfect plating. We’re about getting together and just hanging out. And if it gets a little bit messy, even better.” I have to say as an alcohol professional, I am not a cocktail person. I drink Champagne and beer with the occasional whiskey. However, Haus has become my go to drink when I get home from a long day to simply unwind with a refreshing spritz of their Citrus Flower with a splash of Topo Chico sparkling water. Follow Haus on Instagram @drinkhaus and buy Haus at drink.haus Join the Cru and get mail here. In this episode we mention… Haus Dagmar Studios, Helena’s Creative Studio Gin Lane Red Antler Gucci Mane Autobiography Y Combinator Great Oaks VC Follow Haus On… INSTAGRAMFACEBOOKTWITTERWEBSITE

This is a brief discussion that occurred between Steve Matthiasson and myself before we started recording for the podcast episode published previous to this publishing. In this conversation, Steve and I discuss the human element in wine in regards to terroir. This subject came up after myself speaking to comparative tastings of white Burgundy and California Chardonnay, the differences between the two in terms of minerality and richness, followed by the stylistic differences. Steve argues that the primary difference is the human element and style, which more often that not is left out of the conversation of terroir.

Steve dreamt of farming his entire life. He became an obsessed gardener and cook while studying philosophy in college. In 1994, while back in grad school for horticulture after three years as a bike messenger/wannabe farmer, he found a job in vineyards and orchards working for a small sustainable agriculture consulting firm. In 1999 he co-authored the California manual on sustainable vineyard practices. In 2002 he started consulting on vineyard practices in Napa. He still loves the challenge of solving vineyard problems for others, but since 2003 the primary focus has been on his own family farming and winemaking with his wife Jill. Steve is a life-long student of the craft of viticulture. Eric Asimov has said of Steve’s wines, “Matthiasson wines bear an agricultural stamp, as fresh, lively and alive as the best produce from a farmers’ market.” Steve is a James Beard Award Finalist in 2018 & 2019, and has been named Winemaker of the Year by both the San Francisco Chronicle and Food & Wine Magazine. Learn more about Steve with the show notes here.   In this episode we mention… Native Seeds Search Organization Gary Nabhan, author on native foods Anson Mills, heritage rices Chef Frank Stitt of Highlands Bar Chef Rodney Scott, James Beard Award Brownen Percival & Steve Matthiasson Sustainability Talks in London on Wine & Cheese Premier Viticulture, Steves Vineyard Company Tenets of Integrated Pest Management • Monitoring • Establishing an Economic Threshold • Cultural Controls 2012 Limerick Lane Pinot Noir 14 Inkas Vodka High Wire Distillery in Charleston, South Carolina Follow Steve On… INSTAGRAMFACEBOOKWEBSITE

William Whelan is the Vice President of Wine for Winestyr, an online and physical retail space operating on a direct-to-consumer and wine club model. Winestyr gives you unprecedented access to a curated collection of wines from the over 7,000 wineries in the United States. Most of these producers are actually too small to warrant the attention of retailers so they are genuinely hard to find. Until now. They’ve combed the country for the best producers, met with hundreds of winemakers, and tasted thousands of wines. Producers that they work with include Matthiasson, Drake Whitcraft, Katie Wilson, Blair Guthrie, Sandhi, Halcyon, Martha Stoumen, and Julien Fayard. As the Vice President of Wine, Will is responsible for the continual growth of the Winestyr portfolio of incredible producers from around the country, educating staff weekly on wine, and curating the educational materials for each wine that go out Winestyr members. Learn more about Will and WInestyr with the show notes here.

Mike and Cory Waller are brothers raised running around the hills of Hollister, California. After years of work, travel, and discovery, they find themselves crafting wines a mile away from each other in the Cienega Valley with Mike the winemaker of Calera Wines and Cory the winemaker for Eden Rift Vineyards. Cory grew up exploring the forests, canyons and river beds of the Cienega Valley. To this day, he knows the back roads of this remote appellation like few others. He counts local farmers, ranchers and fisherman in nearby Monterey Bay among his cadre of friends and colleagues. To describe him as non-interventionist winemaker would be an overstatement, for Cory possesses a strong point-of-view. While vine health is crucial, Cory favors the fruit of vines that struggle profoundly to produce smaller, yet clearly delineated yields. In the cellar, neutral vessels, native yeasts and varying degrees of stem inclusion, play a strong role in a wine’s elévage, as he prefers to transmit the voice of a site, over a heavily stylized approach. His mentors in wine include Tony Soter, Josh Bergstrom and Jim Prosser, of Oregon. He performed stages at New Zealand’s Neudorf and Martinborough Vineyards, and was Assistant Winemaker at the neighboring, iconic estate, Calera.  A master of Pinot Noir, known for his terroir-driven approach to winemaking, Mike Waller has worked alongside legendary vintner Josh Jensen for more than a decade, helping to guide winemaking at Calera. Mike’s winemaking style honors the character and complexity of Calera’s six renowned sites on Mt. Harlan, which are the source for some of the New World’s most revered wines. In the winery, Mike captures the nuance of these grand cru-caliber vineyards to create sophisticated wines renowned for their layered elegance and aging potential. Mike cut his teeth at Saintsbury in Napa, Chalone in the Central Coast as the assistant winemaker, finally coming to Calera to work with Josh. Learn more with the show notes here.

Bertus and Alli are the owners and winemakers of Belong Wine Co. based in Napa Valley making Rhône and fringe varietals from the El Dorado Foothills. With 1 ton of fruit and a whole lot of gumption, started Belong Wine Co. in 2017 to celebrate everything they hold dear: love, adventure, and a sense of exploration. They grew up on opposite ends of the globe - Bertus in Cape Town, South Africa and Alli in the Bay Area sugar hamlet of Crockett. Bertus knew he wanted to be a winemaker at the age of 15. He went on to study Viticulture and Enology at the University of Stellenbosch. He has worked in the cellar at Deetlefs Estate, Rupert & Rothschild Vignerons, Glen Carlou, Hess Collection, Chappellet, and Regusci and has been in his current position as the winemaker for James Cole, Tank Garage, and T-Vine wineries since 2012. His happy place has always been out in the vineyards, where he can be found in short shorts. Alli still doesn’t know what she wants to be when she grows up. She has always found great joy in the creative process and is a Jill of many trades. She went to the Harvard of the west, Chico State, where she studied Sociology and learned the beauty of work/life balance. Alli moved to Napa in 2010 with her sister, Holly, who was already working in the wine industry. After managing a wine bar downtown for four years she transitioned to her current role at Whetstone Wine Cellars where she gets to wear many hats, including graphic design, hospitality, events, and marketing.

She writes primarily about California wine, though her beat also includes beer, spirits, drinking culture, cults and, occasionally, doughnuts. In her regular Drink Up column, she reviews Bay Area bars. She leads the editorial team for The Press, the Chronicle’s digital guide to visiting wine country. Her weekly email newsletter, Drinking with Esther, includes a reading digest, product reviews and a behind-the-scenes look into the world of wine. In 2018, the California Newspaper Publishers Association awarded Esther first place in Feature Writing for her story on a winery born from a California cult, and first place in Agricultural Reporting for her examination of Napa Valley's future. The Association of Food Journalists recognized Esther's work as the Best Writing on Beer, Wine or Spirits in 2017 for her profile of farmer Chuy Ordaz. Her work on the 2017 wine country wildfires was vital to the Chronicle earning the Scripps Howard award. She has twice been a finalist in the Louis Roederer International Wine Writers' Awards. When she’s not writing about wine, Esther is often speaking about it. She gives seminars, presentations and classes to consumer groups and corporate clients. In this episode we mention… San Francisco Chronicle Helen Keplinger, winemaker Paolo Lucchesi, former food editor at The SF Chronicle Federal Wines in Boston run by Len Rothenberg L’Espalier Round Pond Estate Bodega Rolland Smith College Jon Bonné, wine writer and former wine editor at the SF Chronicle Esther’s interview with Randall Grahm on selling Bonny Doon The lost civilization of California Wine by Esther Mobely Seavey Vineyards & Jim Duane Interview on Cru Champagne Pierre Peters Josh Phelps Interview on Cru Follow Esther On… INSTAGRAMTWITTERWEBSITE

Josh Phelps is the founder and winemaker of Grounded Wine Co. making delicious, all-American, and approachable wines across the west coast while based in St. Helena, California. Josh’s roots run deep in Napa, raised in a winemaking family, he was exposed to the industry from a young age, starting his very first endeavor in the wine world, “Napa Valet”, at age 15. He continued to build his knowledge of the business through college, selling wine, working the harvest and creating wine for friends with his father, Chris Phelps (of Dominus Estate). As a Napa local, his philosophies on winemaking and business are advised from luminaries of the wine world he calls his mentors and friends like Joel Gott, Kimberly Jones and Leslie Rudd, and of course, his own father. With Grounded Wine Co., Josh hopes to build on this legacy and make his own splash in the wine world while exposing wine drinkers of his own generation to his hometown in wine country. As a part of his incredible résumé, Josh has been named to Forbes’s 30 under 30 list, Zagat’s 30 under 30 and Wine Enthusiast’s 40 under 40 – though one of his proudest accomplishments is still the Eagle Scout badge he earned at the age of 18. Grounded Wine Co. is being built to reflect his experience growing up in wine country, and his relationships in the wine community. A grassroots, all-American, wine label, the wines feature grapes from trusted, sustainable vineyards in California and Washington and showcase what it means to be a winemaker today. Working with trusted farmers and childhood friends, his company respects his deep understanding of wine, one that can only be developed growing up around the vines. In this episode we mention… Chris Phelps, Josh’s father Dominus Estate Caymus Winery Taken Wine Co. Chambers & Chambers Distributors Trinchero Family Estates Grounded Wine Co. Ad Vivum Cellars, Chris’ wine label Landform Pinot Noir Willamette Valley, newest label from Grounded Work by Gospel, Josh’s design team Terry Wheatly, Vintage Wine Estates the late Leslie Rudd Authentique Wine Cellars, Oregon Dan Petroski (interview 1) / (interview 2) Space Age Rosé of Grenache, Grounded La Gravette de Certan Massican Champagne Vilmart Champagne Pierre Peters Champagne Doyard Follow Grounded Wine Co. On… INSTAGRAMFACEBOOK WEBSITE

Valley Bar & Bottle is a neighborhood restaurant, wine bar, and wine retail establishment that simultaneously reveres and revitalizes Sonoma cuisine and hospitality. Launching as a dinnertime restaurant, Valley will gradually incorporate daytime services. Valley aims for a sustainable approach to all aspects of its business, from waste-reducing and eliminating practices to radical intentionality behind the economy and environment they will create for their employees. As Sonoma locals, they’re looking for creative ways to support and promote the community. They are dedicated to making sure those that work alongside them are able to live fully in the place they serve.  Lauren Feldman and Tanner Walle, two of the co-founders, manage the small front-of-house team, while co-founders Emma Lipp and Stephanie Reagor helm the back-of-house. The beverage program includes local producers as well as imports, with an emphasis paid to organic & biodynamic agriculture practices. The menu is driven by the availability of seasonal produce and the offerings of local purveyors, and influenced by the team’s travels and personal history. Lauren was born and raised between Sonoma and Santa Rosa in Sonoma Valley. Her studies took her to Indiana, Italy, and then New York, where she became immersed in the food and wine world. Her professional background is in wine sales and branding with an emphasis on restaurant beverage direction + management, winery hospitality + management, brand development and event production. With over a decade of hospitality and beverage management experience, Lauren has managed restaurants & wine lists from New York (L’Artusi, Anfora, west~bourne), to Nashville (Husk), and back to her native California (Molina, CALA).  In 2010, Lauren returned to Sonoma County to develop a closer connection to wine production, starting with launching the hospitality program at Scribe Winery, where she managed the tasting room and events for 4 years. As a harvest intern at Foradori Winery in 2014, Lauren affirmed her passion for biodynamic practices and natural winemaking. In 2015 she started SurPointe, where—with a focus on like-minded producers—she has launched wine brands, grown restaurant beverage programs, and overseen creative collaborations bridging the divide between wine and hospitality communities nationwide. In 2016 she oversaw the creative development and implementation at Napa newcomer Ashes & Diamonds as Director of Sales and Marketing. That same year she received her WSET Diploma certification. After juggling many roles and tasks at once, Lauren is eager to bring her varied skills together to build a program and community in Sonoma, the town where she was raised and has again called her home for the past 9 years. Tanner Walle’s career in hospitality spans over a decade, with rolls as both GM and beverage manager for some of New York City’s most well-known wine establishments. Most notably, under the guide and mentorship of James Beard Award-winning sommelier Paul Grieco, Tanner oversaw operations and hospitality at Terroir wine bars, a quintessential helm for both aspiring and veteran wine professionals alike. There, Tanner would help to craft and pioneer a wine and hospitality program many restaurants and wine bars still model today.  In 2015 he orchestrated the opening of The Riddling Widow, a discrete Champagne bar frequented primarily by winemakers and other industry pros.   Beyond restaurant work, Tanner spent much of his tenure in NYC as a consultant for many large-scale wine and hospitality events, including with NBC, Bon Appetit, Food & Wine, PBS and LinkedIn. Tanner would also contribute on panels for NY Champagne Week, Social Media Week and New York Cider Week. Tanner is excited to bring his New York City expertise and love for hospitality and beverage education to the community of Sonoma.  

Jeff Meisel is the Vice President of Brand Development for Long Meadow Ranch based in St. Helena, California. Jeff oversees all things marketing and development across Long Meadow Ranch, Farmstead Restaurant, Hunt & Harvest, and Stony Hill. We chat about Jeff’s story and career in the wine industry thus far, his learnings, and dig into how the Long Meadow Ranch umbrella brand works to engage with customers across marketing channels, platforms, and in real life, along with the specific strategies and tools that they implement do grow the brand across its many product offerings. Learn more about Jeff and Long Meadow Ranch with the show notes at https://crupodcast.com/show

As online wine sales continue to increase in the U.S., the wine purchasing experience inevitably changes. How do you convey the texture, length, intensity, aromas, and balance of a wine through the internet? How do you sell a visceral product like wine with words and pictures? If the consumer cannot taste the wine themselves before purchase, they need to trust that a team of experts has. Wine Access, one of the original online retailers in wine, began as a web hosting service for wine shops and other wine businesses in 1997. Over time, the company has evolved into the robust direct to consumer wine retailer that it is today, with a carefully vetted selection of both ephemeral daily offers and a more permanent inventory of wines from the industry’s top regions and producers. They sell their wines by telling the stories around each of the producers and wineries they work with. They are a leader in direct to consumer wine sales; an area of tremendous growth in the wine industry. Wine Access has an unprecedented level of wine expertise, and each bottle sold must first pass through a rigorous tasting panel to get in the portfolio; indeed, only 1% of the wines in the panel tastes end up making it to the online store. Vanessa was head of sales and marketing for several of Napa’s most prestigious estates including Arietta Wines, Dana Estates, and Realm Cellars. Previously, she was a retail buyer and wine bar wine director in New York. She’s President of the Board for the Jameson Animal Rescue Ranch, holds the WSET Diploma, and was the recipient of the Niki Singer Memorial Scholarship from the International Wine Center. Vanessa has passed the Theory and Practical portions of the Master of Wine exam and is writing a research paper as the final stage. Eduardo served as Corporate Beverage Director for the Global Morimoto Group and has worked at some of Napa Valley’s most iconic restaurants including Tra Vigne and Bistro Don Giovanni. He is a professional Wine, Sake and Spirits Judge for many competitions in the US and Japan and writes for both the Napa Valley Register and Decanter Magazine. He is an Advanced Sommelier Candidate and is also a Certified Sake Professional. For $100 off your first Wine Access purchase of $250 or more, please visit wineaccess.com/crupodcast and discount will be applied at checkout. FOLLOW WINE ACCESS ON... INSTAGRAMFACEBOOK WEBSITE     For wine industry leaders and entrepreneurs alike the Sonoma Executive MBA programs in wine business is a game-changer. The first of their kind in the United States and developed in response to the needs of the wine industry, Sonoma State University's AACSB accredited Executive MBA programs combine globally-recognized excellence in business education with wine industry expertise. Their alumni are leaders at elite wine brands around the world. Students have access to an unparalleled network of wine industry scholars, practitioners, and classmates. The programs offer experiential learning through an immersive 4-day leadership sailing weekend in San Diego Bay and in-country consulting projects during a 12-day international business trip. Market-responsive courses are held in the Wine Spectator Learning Center, an innovative learning space gilded with advanced technology and flexible learning classrooms. Applications for the 2020 Sonoma Executive MBA in Wine Business cohort are accepted through February 28th. Visit http://sbe.sonoma.edu/podcast for more information, to speak with an admissions counselor, or to RSVP for an information session. Follow us on social media @sonomasbe.

Dan Petroski is the winemaker of Larkmead Vineyards and the founder & winemaker of Massican. Recently, Dan spoke on a panel regarding climate change and sustainability in relation to the global wine industry. Leaving me with more questions, we sat down to chat about the effects of climate change on Napa Valley specifically, with a focus on the benchmarking and data gathering that Larkmead has been doing to assess things like growing degree days in detail, and how Napa Valley is evolving into Zone 5 climatic conditions. We also discuss the affects of alternative packing and how that crosses over in the marketing & customer perception. Then we dig into how Dan is preparing for the potential major effects of climate change with a 21 year plan for testing other grape varietals that might possibly be more viable in the long-term. For those who do not know Dan, I encourage you to go back and list to my original interview with him where we discussed being the winemaker of Larkmead Vineyards in Calistoga, California and the founder & winemaker of Massican, Dan’s all white wine label making beautiful expressions of Italian based white wines like a Pinot Grigio & Greco blend called Gemina. In this episode we mention… Larkmead Vineyards Sustainability Winkler Index for wine growing climatic Zones The Definition of Zone 5 on the Winkler Index Torres & Jackson Family Climate Change Action Group Napa Valley Grape Growers (Dan is on the Board) Napa Valley Vintners Association Brief history of Larkmead grape growing FOLLOW DAN ON... INSTAGRAM   Our podcast today is sponsored by the Executive MBA in Wine Business programs at Sonoma State University. For wine industry leaders and entrepreneurs alike the Sonoma Executive MBA programs in wine business is a game-changer. The first of their kind in the United States and developed in response to the needs of the wine industry, Sonoma State University's AACSB accredited Executive MBA programs combine globally-recognized excellence in business education with wine industry expertise. Their alumni are leaders at elite wine brands around the world. Students have access to an unparalleled network of wine industry scholars, practitioners, and classmates. The programs offer experiential learning through an immersive 4-day leadership sailing weekend in San Diego Bay and in-country consulting projects during a 12-day international business trip. Market-responsive courses are held in the Wine Spectator Learning Center, an innovative learning space gilded with advanced technology and flexible learning classrooms. Applications for the 2020 Sonoma Executive MBA in Wine Business cohort are accepted through February 28th. Visit http://sbe.sonoma.edu/podcast for more information, to speak with an admissions counselor, or to RSVP for an information session. Follow us on social media @sonomasbe.

Founders, Jake Stover and Gina Schober, met in 2013 and started Sans Wine Co. in late 2015. Their preference for fresh, vibrant and approachable “wines of place” paved the way for what is now Sans Wine Co. The philosophy behind Sans Wine Co. is sourcing premium wine grapes from organically farmed vineyards and environmentally conscience growers in order to craft natural wines. Jake Stover, originally from Kansas and University of Kansas alum, on the advice of his older brother, postponed applying to law school in order to intern at a Napa winery for the 2008 harvest. After working in winemaking and production for 8 years, Jake shifted his focus to the farming side of wine growing, and started his own farming company in 2014, Stover Vineyard Management, which specializes in “beyond organic” wine growing. Gina Schober is a Bay Area, California native and UC Davis alum. You could say that wine is in her blood - her maternal Grandfather was a grape grower in Lake County for 30 years and her paternal Grandfather was a Gallo Wines sales rep in the 1960s. Gina’s passion for wine truly started while working for Bacchus Management Group’s Pizza Antica and Cafe des Amis, where she worked as a beverage manager and sommelier. She became a Certified Sommelier through the Court of Master Sommeliers in 2010 and eventually moved to the Napa Valley to work as a sommelier for Thomas Keller’s Bouchon Bistro. These days, she is an independent contractor, selling wine for a premium California wine broker. In this episode we mention… Sans Wine Co. Ehren Jordan & Failla Wines Francoise Peschon Interview Seven Stones Winery Northern California Distribution for Sans, Vinifera Wine Marketing Sans Rutherford Riesling Poor Ranch Zinfandel The Restaurant at 1900 Follow Jake & Gina on FACEBOOK INSTAGRAM TWITTER WEBSITE PODCAST PARTNER In 2012, Sonoma State University launched the first Executive MBA Programs in Wine Business in the United States. This program was developed in response to the needs of wine industry leaders, and remains North America's only program that combines globally recognized excellence in business education with a highly focused wine industry focus. The program is accredited by AACSB, an achievement that fewer than 10% of eligible business programs are able to earn. So far the program has produced nearly 200 alumni who are going on to provide the next generation of wine industry leaders and entrepreneurs. Students have access to an unparalleled network of wine industry scholars, practitioners, and classmates from day one of the program. Courses are held in the Wine Spectator Learning Center, an innovative learning space gilded with advanced technology and flexible learning classrooms. Applications for the 2020 Sonoma Executive MBA in Wine Business cohort are being accepted now through February 28th. Visit SBE.Sonoma.edu/MBA for more information, to speak with an admissions counselor, or to RSVP for an information session. SBE.Sonoma.edu/MBA or call 664-3501.

Both being artists, Scott a musician and Allison a photographer & textile based visual artist, this husband and wife duo have an approach to making wine that is greater than the sum of its parts. With constraints of knowing the farmer by name and them living on their vineyard, organically farming, and obviously the varietal having to be Petite Sirah, the couple is crafting a new style of wine that appeals to both a higher-acid palette and a richer & riper style. In their own words, “The Mountain Tides wines, each made from the Petite Sirah grape, embody specific nooks and tucked-back places throughout California. With a gentle hands-off approach and an emphasis on aromatic complexity and fresh energy, our wines almost work as a travel diary of sorts; monuments made to our favorite vineyards and the people who farm them.” In this episode we mention… Mountain Tides Allison’s artwork Rye Restaurant in Louisville, Kentucky Forlorn Hope & Matthew Rorick’s vineyard Eleven Eleven Winery Bay Grape wine shop in Oakland Self distribution in California The process of starting a wine label How to live and work with intention Mountain Tides Fall Wine Release & Mailing List Sign Up Follow Mountain Tides on… INSTAGRAM FACEBOOK WEBSITE   In 2012, Sonoma State University launched the first Executive MBA Programs in Wine Business in the United States. This program was developed in response to the needs of wine industry leaders, and remains North America's only program that combines globally recognized excellence in business education with a highly focused wine industry focus. The program is accredited by AACSB, an achievement that fewer than 10% of eligible business programs are able to earn. So far the program has produced nearly 200 alumni who are going on to provide the next generation of wine industry leaders and entrepreneurs. Students have access to an unparalleled network of wine industry scholars, practitioners, and classmates from day one of the program. Courses are held in the Wine Spectator Learning Center, an innovative learning space gilded with advanced technology and flexible learning classrooms. Applications for the 2020 Sonoma Executive MBA in Wine Business cohort are being accepted now through February 28th. Visit SBE.Sonoma.edu/MBA for more information, to speak with an admissions counselor, or to RSVP for an information session. SBE.Sonoma.edu/MBA or call 664-3501.

Santa Barbara-bred Tyler and Napa Valley-native Kim launched Halcyon Wines in 2013 after Tyler discovered an intriguing Cabernet Franc vineyard along the Central Coast—a varietal he always dreamed of working with. In his 15 years of winemaking experience, Tyler has produced some of the most critically acclaimed wine as Assistant Winemaker at world-renowned Tablas Creek Vineyard and Provenance in Napa Valley. Tyler recently graduated with an Executive MBA in Wine Business through Sonoma State and is helping to develop new brands and reinvigorate legacy brands. Kim Elwell is a PR and marketing expert with nearly a decade of experience serving celebrity, hospitality, and food/wine clients throughout the Bay Area and beyond—most notably managing Bob Weir's (Grateful Dead) recording studio, TRI Studios in Marin, California. Kim works full-time as Account Director for The James Collective, a boutique PR and marketing agency based in wine country and New York City. Together the Elwells combine their deep-rooted love of wine and California, bringing you a nouveau take on California Cabernet Franc. In this episode we mention… Halcyon Wines Tyler graduating with his Executive MBA in Wine Business from Sonoma State University Nom de Guerre, Tyler’s new label Boojee, Kim’s new label Follow Halcyon on… INSTAGRAM FACEBOOK SPOTIFY WEBSITE In 2012, Sonoma State University launched the first Executive MBA Programs in Wine Business in the United States. This program was developed in response to the needs of wine industry leaders, and remains North America's only program that combines globally recognized excellence in business education with a highly focused wine industry focus. The program is accredited by AACSB, an achievement that fewer than 10% of eligible business programs are able to earn. So far the program has produced nearly 200 alumni who are going on to provide the next generation of wine industry leaders and entrepreneurs. Students have access to an unparalleled network of wine industry scholars, practitioners, and classmates from day one of the program. Courses are held in the Wine Spectator Learning Center, an innovative learning space gilded with advanced technology and flexible learning classrooms. Applications for the 2020 Sonoma Executive MBA in Wine Business cohort are being accepted now through February 28th. Visit SBE.Sonoma.edu/MBA for more information, to speak with an admissions counselor, or to RSVP for an information session. SBE.Sonoma.edu/MBA or call 664-3501.

Contributing Editor Virginie Boone has been with Wine Enthusiast since 2010, and reviews the wines of Napa and Sonoma. Boone began her writing career with Lonely Planet travel guides, which eventually led to California-focused wine coverage. In this episode with Virginie, she and I dig into the life of a wine reviewer and how Wine Enthusiast works to be as non-biased and democratic with scores. We chat about the future role of the wine reviewer within the market and how the wine experience could use some adjusting and what millennials expect when they go wine tasting. Then we discuss some of the biggest global challenges that the industry is facing. In this episode we mention… Wine Enthusiast Magazine Wine Enthusiast Podcast The Press Democrat Dan Petroski, Massican Follow Virginie on… INSTAGRAM TWITTER WEBSITE PODCAST PARTNER   In 2012, Sonoma State University launched the first Executive MBA Programs in Wine Business in the United States. This program was developed in response to the needs of wine industry leaders, and remains North America's only program that combines globally recognized excellence in business education with a highly focused wine industry focus. The program is accredited by AACSB, an achievement that fewer than 10% of eligible business programs are able to earn. So far the program has produced nearly 200 alumni who are going on to provide the next generation of wine industry leaders and entrepreneurs. Students have access to an unparalleled network of wine industry scholars, practitioners, and classmates from day one of the program. Courses are held in the Wine Spectator Learning Center, an innovative learning space gilded with advanced technology and flexible learning classrooms. Applications for the 2020 Sonoma Executive MBA in Wine Business cohort are being accepted now through February 28th. Visit SBE.Sonoma.edu/MBA for more information, to speak with an admissions counselor, or to RSVP for an information session. SBE.Sonoma.edu/MBA or call 664-3501.

After 17 years of doing literally everything in the wine industry from farming coastal vineyards and washing barrels to running national sales and curating wine lists, Matt & Audra have ventured on to a delicious new journey called Newfound. Find the full show notes here.  Having a proclivity for the tactile and tangible work of farming a vineyard, the couple purchased property in the Sierra Foothills of El Dorado County near the town of Placerville to plant their 40-acre ranch to vines. Matt fell in love with farming after Ehren Jordan, of Failla Wines, presented him with the opportunity to take over the farming of his Cazadero vineyard on the extreme Sonoma Coast. Ever since, Matt has been yearning to get back to that sort of lifestyle on his own terms. Matt’s winemaking approach is minimalistic. He’s moved by wines that contain a naturally rugged edge and is in a constant pursuit of pushing his winemaking limits. As it relates to his own wines, he’s firmly guided by the belief that less is always more. With a focus on “fringe” varietals such as Semillon from Yountville, Carignan from Redwood Valley, and Counoise, Grenache, and Mourvedre from Mt. Veeder, the Naumanns are in pursuit of a dream to become first generation grape growers and wine producers in California. In this episode we mention… Newfound Wines Ehren Jordan Failla Wines Hourglass Follow Matt & Audra on… INSTAGRAM FACEBOOK WEBSITE

Having found fermentation at an early age, starting with brewing beer in a fuel can under the stairs, Jim Duane has not ceased in the pursuit of learning more and more. He’s worked in New Zealand, Washington, and finally settled down in Napa Valley in 2004 having worked at Robert Mondavi and Stags Leap Cellars. Today, he grows the wines on the steep slopes that the Seavey Vineyards are planted on overlooking the northern part of Lake Hennessey. As a part of of his unrelenting thirst for knowing all he can about wine, he no longer brews beer in fuel cans (that we know of), Jim hosts the Inside Winemaking Podcast on which he digs into the nitty gritty details with wine industry professionals. They chat about the technical details and specifics of enology, viticulture, chemistry, biology, essentially how to be a winemaker. If you love to geek on the science and practicality of winemaking, give Jim’s long-form interviews a listen. It’s one of may favorite wine podcasts.   In this episode we mention… Inside Winemaking Podcast Seavey Vineyard Deep Winemaking Immersion Experience David Ramey quote from a paper Jim found on Ramey’s website Proceedings of the Ninth Australian Wine Industry Technical Conference from 1995. Dave's final sentence changed the path of Jim’s career. "Finally, I would encourage winemakers to focus on making wine 'right', and on making wine that is sensually appealing and pleasing, rather than focusing excessive energy on that may which go wrong." Follow Jim on APPLE PODCASTS INSTAGRAM INSIDE WINEMAKING WEBSITESEAVEY VINEYARDS WEBSITE   PODCAST PARTNER In 2012, Sonoma State University launched the first Executive MBA Programs in Wine Business in the United States. This program was developed in response to the needs of wine industry leaders, and remains North America's only program that combines globally recognized excellence in business education with a highly focused wine industry focus. The program is accredited by AACSB, an achievement that fewer than 10% of eligible business programs are able to earn. So far the program has produced nearly 200 alumni who are going on to provide the next generation of wine industry leaders and entrepreneurs. Students have access to an unparalleled network of wine industry scholars, practitioners, and classmates from day one of the program. Courses are held in the Wine Spectator Learning Center, an innovative learning space gilded with advanced technology and flexible learning classrooms. Applications for the 2020 Sonoma Executive MBA in Wine Business cohort are being accepted now through February 28th. Visit SBE.Sonoma.edu/MBA for more information, to speak with an admissions counselor, or to RSVP for an information session. SBE.Sonoma.edu/MBA or call 664-3501.

Having made a career out of producing wines for companies across California, Bob decided a few years ago to make wines for himself with a focus on experimentation and having fun. For those who don’t know Bob, he cut his teeth working on his family’s vineyards in the Central Valley, graduated with an enology degree from Fresno State, worked for Bronco Wine Company, DeLoach, Kunde, Alderbrook, Hartford Court, led the charge at Williams-Selyem as winemaker for 17 years after Burt Williams stepped down, and now is the Director of Winemaking for Three Sticks in Sonoma and makes Bob Cabral Wines on the side. In this episode, Bob takes us through is long history in the industry working with some great folks, business dealings with John Dyson (owner of Williams-Selyem) and Howard Schultz (CEO of Starbucks), his passion for music like Petty & Zeppelin, his friendship with Sammy Hagar, and we taste through the wines that he’s crafting right now. In this episode we mention… Williams-Selyem John Dyson Rochioli Vineyards Platt Vineyard Three Sticks Interview 2016 Cuvée Troubadour Pinot Noir RRV 2016 Anne Rose Chardonnay Sonoma Coast 2016 American Girl Rosé of Pinot Noir RRV 2016 Zallah Ranch American Riesling Bob Cabral Wines Follow Bob on SPOTIFY TWITTER WEBSITE

With a dream to buy a ranch in order to reconnect with nature, work with their hands, and raise a family, Sophie & James Gray started searching for the perfect piece of land in Northern California. Wine wasn’t even a forethought. They eventually settled on a little slice of heaven perched atop the volcanic ash rich, Sonoma Mountain with 360 views high above the fog line. Spending a decade fixing up the home, grooming the land, getting married, having two girls, they found an opportunity sticking out of the earth. One that combined their passion for the community together with the yearning to share the magic of their mountain-top home—and Sophie James Wine Co. was born. In this episode we mention… Sophie James Wine Co. Sophie James Instagram Sophie James House Joining the Tribe The Vineyard Scribe Winery Phil Coturri, Viticultralist Eric Neil, Viticultralist Dr. Kristen Lowe, Viticultralist Flowers Winery Adam & Andrew Mariani Viticultralist, Jason Ruppert Scott Schulz, winemaker Follow Sophie James Wine Co. on INSTAGRAM WEBSITE

Having previously worked as a sommelier in New York City, Amanda moved to the west coast in July 2015 where she joined the wine team at PRESS restaurant in St. Helena.  Known as the "sommvivant" to her Instagram followers and YouTube subscribers for being a "Sommelier" with a "Bon Vivant" lifestyle, Amanda documents her life as a somm in the Napa Valley on a daily basis.  By showcasing events like excursions around northern California in her splashy red Mini Cooper convertible, tastings at Napa Valley wineries, rare bottles of vintage Napa Cab at PRESS and daily adventures around the Valley, Amanda has become "an advocate for indulgence and the wine lifestyle." In this episode Amanda and I dig into her story of being a sommelier, how to hone one’s voice and story telling ability, strategies for being a successful sommelier, and define how to be authentic to one’s self when it comes to building a personal brand with a purpose. In this episode we mention… PRESS Restaurant Napa Amanda’s YouTube Channel Amanada’s Instagram Profile Dan Petroski Interview Massican Winery Follow Amanda on YOUTUBE TWITTER INSTAGRAM WEBSITE   LISTEN ON

Under the guidance of philosophies like, “Great winemaking is doing the right thing when no one is looking,” and “if it tastes perfect, you’ve missed it,” Bob, Ryan, and the Three Sticks team are crafting elegant wines with a focus on Chardonnay and Pinot Noir. They source fruit from some of the top vineyards in Sonoma County including Gaps Crown, Durell, Walala, One Sky, and various other Price Family Estates. Subsribe at CruPodcast.com In this episode, Bob, Ryan, and I sat down to taste through a large portion of the Three Sticks lineup. We delve into the details of each wine, the soils, farming, ecology, everything. Mixed in between we chat about Bob & Ryan’s histories in the wine industry, life & work philosophies, and the practical & technical sides of winemaking in Sonoma County. In this episode we mention… Three Sticks The Adobe Tonnellerie Ô Rudolf Steiner, Biodynamics Bronco Wine Company Lutum Wines Russian River Brewery Barndiva Domaine Marcel Deiss Wines we tasted… 2017 Russian River Pinot Noir 2017 Price Family Estates Pinot Noir 2016 Cuvée Eva Marie Pinot Noir 2016 Walala Pinot Noir 2017 Origin Durell Vineyard Chardonnay 2017 Gaps Crown Chardonnay 2016 One Sky Chardonnay Sonoma Mountain 2016 Alana Vineyard Chardonnay 2016 Durell Vineyard Chardonnay 2016 Durell Vineyard Pinot Blanc 2017 Casteñada White 2017 Casteñda Rosé Follow Three Sticks on FACEBOOK INSTAGRAM WEBSITE

Francoise Peschon is the head winemaker for Cornell Vineyards. She has always had an affinity for estate properties – for those places that are “about the land and the wines, not necessarily the winemaker.” In her thirty-year career, she’s worked at some of the best—including Stag’s Leap Wine Cellars, Araujo Estate Wines, Viader Vineyards and Vine Hill Ranch—quietly crafting some of Napa Valley’s most acclaimed Cabernet Sauvignons of the last three decades. She is quick to credit her mentors, wine industry luminaries like Michel Roland, Warren Winiarski and Tony Soter, whose sensitivity, intellect and sense of aesthetics have clearly inspired her. Early in her winemaking career, Francoise spent a year in Bordeaux working at Chateau Haut Brion. The first job always makes the greatest impression, and It was there that she knew she wanted to work with Bordeaux varieties at an estate property. Two concepts that have resonated with Francoise for more than 30 years. She holds a degree in Enology from the University of California—Davis, and participated in the DUAD program at the University of Bordeaux. Francoise continues to work with Bart and Daphne Araujo on their new venture, Accendo, as well as Vine Hill Ranch and Kelly Fleming Wines. She is also invested in Drinkward Peschon, a small brand she shares with her good friend and neighbor, Lisa Drinkward, since 2000. Elizabeth Tangney has been making wine in Napa and Sonoma Valleys for several years. She recently began working with Cornell Vineyard where she is the winemaker and works with the vineyard team to grow and care for 20 acres of red Bordeaux varietals. Before joining the Cornell Vineyards team, Elizabeth worked with Aaron Pott at Saint Helena Winery as winemaker and the vineyard and estate manager. She has also worked at Bryant Family Vineyards, Booker, L’Aventure, and harvest in Bordeaux. In this episode we mention… Cornell Vineyards Chateau Haut-Brion Arajuo / Eisele Vineyard Aaron Pott Henry & Venassa Cornell Follow Cornell Vineyards on FACEBOOK INSTAGRAM WEBSITE

Born in Spain, Laura grew up sharing sips of wine with her father while watching the fishing boats during their family vacations in the North of Spain. Her first sip of Albariño solidified her love of wines and her first winemaking internship solidified her future as a winemaker. After completing her post graduate degree in enology at the Polytechnic University of Madrid Laura started her career in La Mancha and worked in different wine regions in Spain. A few years later, Laura left Spain and traveled to New Zealand and Chile learning as much as she could about winemaking and the influence of terroir in different wine regions. Finally, Laura took a job in the Napa Valley. For over a decade Laura has been making wine in the Napa Valley as the Associate Winemaker for Cardinale, Lokoya, Mt Brave, La Jota and Galerie. She joined Ehlers Estate in July of 2018 and is excited to continue the legacy of this special property. Learn more about Laura with the show notes here. In this episode we mention… Ehlers Estate Daniel Ramos Fabio Bartolomei Interview Galerie Wines Raul Perez Wines Follow Laura & Ehlers Estate on FACEBOOK INSTAGRAM WEBSITE

With the 2016 harvest, Mike, Steve, and their sister Mia, decided to take the family business to a new level by hiring winemaker James Macphail to bring their vision of estate Pinot Noir & Chardonnay under the Sangiacomo Wines label to life. The goal? Create legacy for past, present, and future generations of Sangiacomos. Fast forward two years, the newly released Sangiacomo Wines are available via allocation through their mailing list, which you can signup on their website, SangiacomoWines.com In this episode, Mike, Steve, and I sat down to share the stories of the past, the difficult decisions made to strive toward the future, and taste through the inaugural 2016 vintage. Learn more with the show notes at CruPodcast.com

Before opening their doors in the Cow Hollow neighborhood of San Francisco, Chris spent 15 years in wine and spirits sales in the Bay Area, working mostly with wineries in California, Oregon or Washington. He met a number of winemakers and proprietors who shared his passion for wine and for being good stewards of the land. These relationships reinforced Chris’ belief that wines from the West Coast are just as good, if not better, than wines from anywhere else in the world. Back at home in San Francisco, Chris noticed the lack of support for West Coast wineries on many wine lists. Despite the high quality wines produced in the area, most local places were (and still are) pouring imported wines. So, along with wife Lindsey, he decided to do something about it. Four years, and four Wine Spectator 'Award of Excellence' honors later, West Coast Wine • Cheese continues to showcase regional wines by serving up premium experiences in a relaxed, unpretentious atmosphere, now in two locations; their original San Francisco spot & the new lounge in Mill Valley. Buy tickets here to the Champagne Billecart-Salmon dinner on Saturday, December 8th at 6pm at Barndiva in Healdsburg. In this episode we mention...  West Coast Wine + Cheese David Bruce Winery Ian Brand Martha Stoumen Wine Spectator Top 100 2018 Bedrock The Bedrock Heritage Sonoma Valley Booker Oublié Paso Robles 2014 Zotovich Vineyards Follow Chris & West Coast Wine + Cheese on Instagram @westcoastwinesf and at westcoastsf.com

Remi directs the winemaking process from vineyard to bottle and is responsible for top quality, small-lot winemaking expressive of appellation and vineyard site. In addition, she oversees the sale of all wines through the hospitality experience and the wine club programs direct to consumer, and throughout the domestic and international markets. Learn more about Remi with the show notes here.  

West + Wilder is redefining the look and taste of canned wine and setting a new benchmark for quality within a growing category. Dedicated to sustainability and taste, this small wine company with big world values recently added a Sparkling White and a Sparkling Rosé to their portfolio of West Coast inspired wines. With varied backgrounds in marketing and the wine industry, co-founders Matt and Kenny launched West + Wilder in May 2018 with the vision of making wine more accessible, approachable and fun. An opportunity for them to support causes they value, like protecting our National Parks, and making customers smile, they are excited about what they do and how they can share it. For them, West + Wilder is a celebration of the dreamers, the seekers and the thinkers. It’s for those who appreciate good things in life with care, humor, mindfulness and beauty. They scoured the West Coast to discover and uncover the best of each state's wine regions, from Washington, Oregon, and California. Being labeled non-vintage with a broad appellation allows them to focus, without restriction, on quality while offering great value. And cans deliver immediate gratification; these wines are made to be enjoyed at release. No guessing. Generating a buzz (and selling out of the Sparkling Rosé) at Outside Lands Festival in San Francisco this year, cans of West + Wilder are readily available at hotspots up and down the Cali coast, such as the San Francisco’s Ritz Carlton, the Pebble Beach Resort, Yosemite’s Rush Creek Lodge, and the famous Hollywood Bowl. The wines can also be found in Oklahoma, Minnesota and as far East as New Jersey, Pennsylvania, Massachusetts, Rhode Island and Connecticut. They use aluminum cans—one of the world's most recycled materials and the lightest way to package wine. It's one of the ways they’ve committed to sustainability. They’re also dedicated to giving back and have reinforced their commitment by partnering with 1% for the Planet. Their 1% goes to support the preservation of wild spaces for us all to enjoy—now and tomorrow. The illustrations that adorn the cans celebrate these places and the native plants that live there. A 750mL bottle of great wine that happens to come in three 8.4oz cans, designed to pay homage to the special places where the wine is sourced from - an ode to the spirit of the West, West + Wilder’s curated line-up includes a White Wine, a Rosé and now a Sparkling White and a Sparkling Rosé. Not afraid of the unconventional, the brand breaks the perception of the can and makes good wine choices easy and rewarding; both for those who appreciate an active and outdoor lifestyle as well as those who enjoy high-quality, well made wines. West + Wilder drinks well anywhere and anytime. West + Wilder’s line of products are available at retail wine and liquor stores, markets, and restaurants. For more information and a full list of retailers visit West + Wilder’s website (https://westandwilder.com/) and follow them on Facebook and Instagram. In this episode we mention...  West + Wilder Medlock Ames Three Sticks Wine Lands at Outside Lands Wines we drank… Rosé White Blend Sparkling Rosé Sparkling White FOLLOW WEST + WILDER ON INSTAGRAM

Dan O'Brien has worked throughout the wine industry, first starting in high-end restaurants in the North East, eventually moving out west to San Francisco to start the Grand Award winning wine program at Cavallo Point. From there he started the Cultivar wine label, was the estate director for Long Meadow Ranch & Larkmead Vineyards, started the Hunt & Harvest wine label, and now is dedicating all of his time and efforts into Gail. Learn more about Dan with the show notes here.

Brian McClintic is a Master Sommelier and documentary film star of the feature length SOMM, the follow up SOMM: Into the Bottle, and now Somm 3, coming out later in 2018. After 15 years in hospitality, spanning wine destinations such as the Little Nell in Aspen, Brian co-founded Les Marchands Wine Bar & Merchant in Santa Barbara, where he was named “The Wine Guy to Hire” by Departures magazine and among the “40 Under 40 Tastemakers” by Wine Enthusiast. Learn more about Brian at CruPodcast.com Bitten by the travel bug in recent years, McClintic launched Viticole in 2016--an online wine club and travel blog, focusing on organically-farmed domestic and import selections. The Viticole Wine Clubs are the only way to access Master Sommelier Brian McClintic's monthly wine selections. Every winemaker Brian collaborates with farms organically. All the wines offered will be exclusive to Viticole – special bottlings, both red and white, that Brian personally curates from around the world.   THIS EPISODE IS BROUGHT TO YOU BY Bottle Barn has been serving the Santa Rosa community since 1990 and is one of the best places around to find unique local and international wines. With an extensive selection, everyday low prices, expert staff and this year’s Sonoma County Harvest Fair award-winning wines, there’s no better place to stock up for fall than where wine country buys wine. Mention this podcast at checkout and receive a free, limited edition wine glass, while supplies last. http://www.bottlebarn.com

As consumer advocates, Cameron Hughes Wines is passionate about bringing extreme wine value to wine drinkers at an affordable price. Cameron founded Cameron Hughes Wine with his partner Jessica Kogan in 2001. In 2004, they launched the “Lot Series” with Lot 1, a Lodi Syrah.  More than a decade later, they've produced over 600 unique Lot wines and the company has become the #1 selling online wine brand. As CMO, Jessica oversees integrated marketing for Cameron Hughes Wine which includes the Direct to Consumer business, brand partnerships and collaborations, corporate and brand design, digital and print advertising, and public relations. Learn more about Cam & Jess with the show notes here.   THIS EPISODE IS BROUGHT TO YOU BY Located in the heart of Sonoma County, Bottle Barn has been serving the Santa Rosa community since 1990 and is one of the best places around to find unique local and international wines. With an extensive selection, everyday low prices, expert staff and this year’s Sonoma County Harvest Fair award-winning wines, there’s no better place to stock up for fall than where wine country buys wine. Mention this podcast at checkout and receive a free, limited edition wine glass, while supplies last.

Frank Family's current success would not exist without his leadership. Todd joined in 2003 and has provided consistency of winemaking, vineyard sources, and leadership in Frank Family’s estate vineyard acquisitions, which are not more than 250 acres in Rutherford, Capell and Carneros. He also has culled relationships with several great growers—Beckstoffer, Sangiacomo, etc. I think Todd has defied the old adage “jack of all trades and master of none.” Todd makes everything from Cabernet/Chardonnay to Pinot, Sangiovese, Zinfandel, Zinfandel Port, Late Harvest Chardonnay and 4 different sparkling wines, and he does all of these quite well. Frank Family is the only winery to have twice received “Winery of the Year” from the Connoisseur’s Guide to CA Wine—in 2012 and 2017 Learn more about Todd here.

Our guest this week did not set out to make the beautiful wines he does. He, and is incredible team, discovered great vineyards at the edge of sensible farming and decided to bring them to light. Learn more about Ian Brand here. The farther they looked, the more they found – remote, challenging vineyards, with hard depleted soils, and intense sunlight tempered only by the coastal breeze. Vineyards capable of producing only the most idiosyncratic wines. Their goal as winemakers is to lightly polish the roughest edges and leave the idiosyncrasy intact. It is here in the back country, filled with individual character, where wines like I. Brand & Family, La Marea, and Le P’tit Paysan comes to life. They are not in "wine country." They have no trophy wineries, nor posh tasting salons. Quite on the contrary. Their ideal is farm land, desolate hills, and solitude. What they do is simple, without artifice, and most of all, they enjoy it. Winemaker Ian Brand puts a lot of miles on his car searching out and spending time in vineyards while dreaming of a new flatbed truck. He likes dirt roads, 12" vinyl, point breaks and hiding in the barrel room.

After a decade long career in advertising for Time Warner, Dan Petroski got a harvest internship in Italy, booked a flight and didn’t look back. For the next year, he would live as a local in his adopted home of Italy, working in vineyards. From that point onward, Dan knew that wine would take the center focus of not only his career, but his life. Learn more about Dan here. Coming to California with just over a year’s experience, Dan had a challenging time getting a job, until Andy Smith gave him an opportunity. Fast forward to today and Dan has had incredible success including being named “Winemaker of the Year” in 2017 by the SF Chronicle. In this episode, Dan and I dig into his journey thus far in wine, we philosophize on the topics of loyalty and freedom as a winemaker, and then explore the terroir of Larkmead’s vineyards and the concept behind his white wine only label, Massican.

As one of the 4% of female winemakers in California who are also owners of their own winery, Sonoma-based LaRue Wines winemaker and owner, Katy Wilson is also making waves within the 10% minority of California wineries whose lead winemaker also happens to be female. Because, not only does she manage every harvest decision, punch down and barrel regimen under her own label, she also the winemaker for Anaba Wines, Claypool Cellars, Reeve Wines and Smith Story Wine Cellars – all Sonoma-based wineries who have sought out Katy’s knack for letting the wines speak for themselves. Learn more about Katy here. With barely a dime to her name at age 26 when the idea of LaRue crossed-over from conversation to conception, Katy’s passion for winemaking has evolved into not only an in-demand wine label, but also an in-demand consulting business. Today, at only 35-years old, Katy is proving to herself and to young, up and coming women in wine that persistence and hard work really do go a long way. While Katy will tell you her story is just beginning, she’s already journeyed a colorful path to get to where she is now, highlighted by stints at Joseph Phelps, Flowers and Kamen, just to name a few; not to mention a few international harvests in New Zealand and Australia. Today, nearly a decade after launching, LaRue is an ultra-premium, 500-case brand featuring elegant and restrained single-vineyard Pinot Noir and Chardonnay from some of the top vineyard sites on the Sonoma Coast (Rice-Spivak Vineyard, Charles Heintz Vineyard, Emmaline Ann Vineyard, Thorn Ridge Vineyard and Coastlands Vineyard). 

It all started with converting potato fields into rows of vineyards in a sleepy field in the heart of California. It was during the late 1960s when a bad potato crop pushed the Bogle family to plant those first grapes -- and now, five decades later -- Bogle Vineyards has become one of the world’s most popular wine brands on the market.  Learn more about Jody here. An award-winning winery for its sustainability efforts, Bogle Vineyards is setting the industry standard when it comes to responsible growing and wine production. In addition to the Green Medal Leadership Award, Bogle was also honored by the California State Fair for the family’s contribution to the wine industry.  Jody Bogle is of the third-generation winemakers & Director of Public Relations for Bogle Vineyards in Clarksburg, California. Jody grew up playing and working in the fields with younger brother Warren, but didn’t see a future for herself due to the size of the fledgling winery. She graduated from Linfield College with a BA in English and Secondary Education. While teaching middle school, she worked in the tasting room on weekends until it became clear the winery would be her full time profession. Committing to the family business in 1999, Jody created the Bandwagon wine club and took over management of international sales. Today, Jody enjoys the connection she is able to make with consumers far and wide.

Michael Evans is the co-founder of The Vines of Mendoza, a winery in the Uco Valley of Argentina that crafts nearly 300 custom wines each year with 130 private vineyard owners. Fifteen years ago Michael came to Argentina from Los Angeles for what he thought would be a three-week vacation. Michael fell in love with the people and the place that is Mendoza and decided to embark on this adventure of creating Argentina’s greatest wines. After a chance introduction to Pablo Gimenez Riili during that visit to Mendoza, Michael and Pablo began an endeavor together to provide the highest quality wine experience to Mendoza travelers and help those who love wine to make their own. The result was The Vines of Mendoza. With Pablo, Michael raised money from friends and family and purchased 650 acres of land in the Uco Valley, and created The Vines of Mendoza’s one-of-a-kind Private Vineyards. They've since sold vines to more than 185 owners from around the globe, and the property has expanded to 1,500 acres. Prior to The Vines, Evans worked on every Presidential campaign between Clinton and Kerry, and served as Executive Director of CTIA Foundation, the International association for the wireless telecommunications industry Michael is an avid photographer and traveler who enjoys helping vineyard owners document their journeys and sharing stories tales of the best spot to visit next.

David Wilson is the co-founder of Wilson Foriegner & Director of Vineyards & Grower Relations at Pahlmeyer. Learn more about David with the show notes here. David grew up on the family ranch, Rancho Chimiles, where he resides now with his wife, Christine, and their two children. David studied fruit science with an emphasis on wine and viticulture at Cal Poly San Luis Obispo. From working harvest in South Africa to learning directly from Warren Winiarski at Stags Leap Winery, David has cut his teeth around the world. In this episode, David & I dig into his story and background, he tells us the history behind his family’s ranch, Rancho Chimiles in Wooden Valley, and we discuss the concept of a California terroir. We then chat about his new wine label, Wilson Foreigner, which makes Valdigué from the same vineyard as Michael Cruse, Albarino from the Rorick Vineyard, and Zinfandel from the Del Barba Vineyard.