Podcasts about assistant winemaker

Cole Ballantine is the Assistant Winemaker at William Cole Vineyards in Napa Valley. And he is the 5th generation in wine. Both his parents are 4th generation in their respective families. That is a fantastic bit of history. But history goes deep in the Valley. We’ve been fortunate enough to interview several multi-generational family members [...]

Cole Ballantine is the Assistant Winemaker at William Cole Vineyards in Napa Valley. And he is the 5th generation in wine. Both his parents are 4th generation in their respective families. That is a fantastic bit of history. But history goes deep in the Valley. We’ve been fortunate enough to interview several multi-generational family members [...]

After first dipping his toes in the wine industry in the Shenandoah Valley of western Virginia, Matt Crutchfield's passion for wine truly blossomed in Charleston, South Carolina. Working in wine bars and retail shops allowed him to dive deep into the seemingly endless rabbit hole of wine knowledge. Initially, he planned to work a single harvest in Sonoma County to gain firsthand experience in winemaking before returning to hospitality in Charleston. But after four harvests in Sonoma and another in New Zealand, it became clear that winemaking had completely captivated him. Instead of heading back to Charleston, Matt fully embraced the craft. Now the Assistant Winemaker at Ryme Cellars, he has been encouraged by owners Ryan and Megan to create some of his own wines. Inspired by Ryme's skin-fermented styles, Matt has produced two chenin blancs—one fermented on the skins and one without—showcasing his unique approach to the varietal. Enjoy our conversation with Matt and be sure to check out his wines! [Ep348] https://www.mattcrutchfieldwines.com/ @mattcrutchfieldwines  

On the latest Wine Podcast Matt is joined by the remarkable winemaking team of Head Winemaker Rob Power and Assistant Winemaker Yvonne Irvin from Creekside Estate Winery, located in the Beamsville Bench, Niagara. Creekside produces some of the best Ontario Syrah's and their entry level Syrah is one of the best value Canadian wines.  Been a fan of this winery for years so it was a thrill to chat about their respective journey's, making Syrah in Niagara and just how different the Niagara wine scene is now versus when Creekside first launched.

Joining me on today's episode of The English Wine Diaries is Will Perkins, winemaker for Louis Pommery England, the English project under the Vranken-Pommery portfolio, which has planted 35-hectares of vines on the Pinglestone Estate in Hampshire. Having grown up in Hampshire, just outside Winchester, Will has fond memories of formative years in the county and it was here that his first work in wine began – helping out at Hattingley Valley vineyard during his school holidays. Travelling to South Africa to study History, Politics and Spanish at university in Cape Town, a career in English viticulture wasn't hugely on his radar. But when he returned to England, a harvest cellar hand position at Hattingly presented itself. Soon Will had embarked on a degree in Viticulture and was promoted to Assistant Winemaker at Hattingley. After five years, an unrelenting quest to explore, experiment and experience further afield saw him leave his home county once again and spend time working on pioneering projects across the globe, from California to Central Otago and from the Adelaide Hills to the Yarra Valley.Now with his feet firmly back on home soil, Will describes joining Pinglestone Estate in 2022 as an opportunity to ‘reconnect with the land and community that runs through his being.” You can keep up to date with developments at Pinglestone Estate by following @louispommeryengland on Instagram. With thanks to our series sponsor, Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free delivery on orders over £40. The English Wine Diaries listeners can also get 10% discount on their first purchase by entering the code TEWD10. Please drink responsibly.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

This episode features Randy Bennett, the Winemaker and General Manager at Sojourn Cellars in Sonoma, California. We recorded this conversation in front of a live audience of wine professionals and enthusiasts while Randy was visiting Atlanta, so you'll also hear a few wine pours as guests were tasting Sojourn wines throughout the show. Randy started as Sojourn's Assistant Winemaker in 2008, but he is now responsible for making all the Sojourn wines and overseeing cellar operations and vineyard management activities. He works closely with their growers and cellar crew while also running the day-to-day operations of the winery's production, marketing, and business operations. We talk about his career before entering the wine business as he holds a degree in Business Information Systems from Cal Poly and worked for 13 years at Accenture leading large-scale business transformation projects for major financial services firms. He describes how that experience prepared him to pursue his passion for wine and to overcome challenges each vintage. At the end of the show, we made a little bit of podcast history because guests in the audience came up to the mic to ask Randy questions as well, so for the first time, we have some live Q&A action from fellow atlanta wine professionals. You can see some photos of the live recording event posted on @acorkintheroad on Instagram, and make sure you give us a rating or review wherever you are listening to the podcast today. You can follow @sojourn_cellars for more info on the wines and planning your vists. ------------- This whole experience was sponsored by Tower Beer Wine and Spirits, a family owned business for 76 years, who continue to elevate the Atlanta wine scene creating access to craft beverages, and all of Sojourn wines we taste on this episode are available for purchase at the Piedmont location in Atlanta (@toweratl) www.towerwinespirits.com/buckhead --------------- Recorded June 2, 2024 with a LIVE audience at Vine Club in Atlanta, GA. You can follow @thevineclubatl and visit www.thevineclub.wine for more info on their wine-driven social club memberships and events. --- Support this podcast: https://podcasters.spotify.com/pod/show/acorkintheroad/support

In todays episode, Shelley and Phil hop back on the guest train with Jared Funk, Assistant Winemaker and Viticulturist for Saviah Cellars. This is another episode full of history, full of knowledge and just enough of The Funk at the end in the big ass glass to put a bow on things. We're also having a Nebbiolo in honor of the upcoming Nebbiolo Day on Tuesday! Grab a bottle of wine from Saviah Cellars to put in your glass and join us, won't you? #HappyFriday! #ItsWineTime! #Cheersing #BigAssGlass Wines this episode:2022 Saviah Cellars Viognier ($35 at the winery)2021 Saviah Cellars Barbera ($35 at the winery)2020 Saviah Cellars Nebbiolo ($40 at the winery)2019 Saviah Cellars Lewis Syrah ($50 at the winery)2020 Saviah Cellars Stones Speak Syrah ($60 at the winery)2021 Saviah Cellars Walla Walla Cabernet Sauvignon ($35 at the winery)2020 Saviah Cellars The Funk Estate Cabernet Sauvignon ($75 at the winery)For information on everything going on at Saviah Cellars and to order some of their amazing wines, please visit https://www.saviahcellars.com   A HUGE thanks to our sponsors: CDA Gourmet and Elsom Cellars!CDA Gourmet: Are you looking to elevate your kitchen? You need to check out CDA Gourmet! Located in Midtown Coeur d'Alene, CDA Gourmet offers a diverse mix of flavor enhancing product as well as the tools to make it all happen. Make every meal a special event. Visit https://www.cdagourmet.com for more information or call 208-551-2364. CDA Gourmet: Your kitchen elevated.Elsom Cellars: Good times are meant to be shared and so are great grapes and great wines! Since 2006, Elsom Cellars has been producing brilliant Washington wines. For more information about Elsom Wines, please visit http://www.elsomcellars.com or call them at 425-298-3082.The Social Web Wine Word of the Week: Alluvial soilThe soils of the Stones Speak Estate Vineyard consist of very deep, excessively drained soils formed in basaltic alluvium mixed with loess at the surface. These soils contain a large fraction of basalt cobbles and unique geochemical signature, resulting in wines which are savory, displaying distinctive aromatic and textural characteristics.Mentions: Tommy Bigelow, JM Cellars, Andrew Januik, Mike Januik, Charlie Hoppes, Three Rivers Winery, Rivaura, Ethan Lillis, Andrew Gerow, Tirriddis, Gary Vaynerchuck, Luke Marquis, Molly Dooker, Jon and Dan, Foolhardy.Check out the episode with Andrew Gerow with Tirriddis by visiting https://winetimefridays.com/episode-197-bubbles-breakthroughs-unveiling-washingtons-sparkling-identity-with-tirriddis/Some Wines we enjoyed this week: Drops of Jupiter Sauvignon Blanc, Windvane Estate Grown Chardonnay, Elway's Reserve Cabernet Sauvignon and The Walls Stanley Groovy.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back! Check out all of our current sponsors by visiting our Wine Time Fridays Resource Page by visiting https://winetimefridays.com/wine-time-fridays-resources/© 2024 Wine Time Fridays - All Rights Reserved

On this week's episode of The English Wine Diaries podcast is Tommy Grimshaw, head winemaker at Langham, in Dorset. Tommy developed a love for English wine after a summer holiday season spent labelling and bottling wine as a teenager. He left school to work a harvest at Sharpham Vineyard – now known as Sandridge Barton – in Devon and there, he progressed to Assistant Winemaker. He joined Langham in 2019 and worked alongside Daniel Ham with the aim of producing world class sparkling wines without fining or filtration and minimal SO2 additions. In January 2020, at the age of 24, Tommy took on the role of Head Winemaker, making him the youngest head winemaker in the UK.As well as producing and developing Langham's award-winning, minimal intervention wines, Tommy has judged for the Independent English Wine Awards, has been included in the Harpers 30 Under 30 list and was named their Commitment Champion for his dedication to the industry.We talk about Tommy's love of hands-off winemaking, why the landscape of the Jurassic Coast, where Langham is situated, is so perfect for creating sparkling wine (despite the rain!) and his hopes for more young people to join the English wine-making scene. You can follow Tommy on Instagram @tommy_grimshaw and find out more about Langham at langhamwine.co.uk. This episode of The English Wine Diaries is sponsored by Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free deliver on orders over £40. The English Wine Diaries listeners can also get 10% discount on their first purchase by entering the code TEWD10.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

I love how Assistant Winemaker for Domaine Queylus Brooke Husband can make winemaking technique and the difficulties of Wild Fermentation sound so interesting.  On my latest interview Brooke does such a great job blending (Pun intended, sorry) the human element that goes into making great wine. Lotta range in this episode from the importance of wine education, the spending habits of people far younger than me to winning multiple Hospitality and Wine Awards 

The phrases climate change, greenhouse gas emissions, and carbon sequestration are common place in wine production. But what can you do make a science-based, and achievable impact? Brianna Beighle, Assistant Winemaker at Patz & Hall Wine Company explains scope one, two, and three emissions as they apply to the wine industry. Viticulturalists and winemakers can look at easy to measure practices like diesel fuel use, Nitrogen application timing, and light weight glass bottles to reduce their footprint. She explains that even small shifts in management can have a big impact.  Resources: 67: Impacts of Climate Change on Wine Production 91: Carbon Sequestration 122: Preserving Agriculture Land to Combat Climate Change 125: Using Grape Grower Demographics to Influence Climate Change Adaptation 167: Use Biochar to Combat Climate Change 171: How to Farm Wine Grapes for Climate Change 2020 HiRes Vineyard Nutrition Research Update Bottled Up: Unpacking the Facts about Wine Bottles and Climate Change Brianna Beighle's LinkedIn Christina Lazcano, University of California, Davis International Wineries for Climate Action (IWAC) Shaky Ground: A company called Indigo is paying farmers to trap carbon in their soils. Some researchers say the climate benefits are dubious Soil organic carbon sequestration rates in vineyard agroecosystems under different soil management practices: A meta-analysis Vineyard nutrient management in Washington State Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript Craig Macmillan  0:00  And our guest today is Brianna Beighle. She is assistant winemaker at Patz & Hall Wine Company. And she's an MBA student in the half school, the UC Berkeley, and she focuses on sustainability. And she's been working on some pretty interesting things around science based decision making and climate change. Welcome to the podcast, Brianna.   Brianna Beighle  0:18  Thank you. I'm so excited to be here in chat with you, Craig.   Craig Macmillan  0:20  I am too. You've been doing quite a bit of thinking. And also communicating on the role of what we would call science based decision making regarding companies or firms, sometimes I call them and things like climate change, climate change. In particular, this requires us to draw some boxes conceptually, maybe from even a systems thinking approach. If you if you subscribe to that kind of an idea where in order to get a handle on talking about something, we're probably need to kind of define it. And sometimes it's just a question of where do you draw the lines around? What in what? So in the realm of business and climate change industries and climate change? There are some boxes have already been defined, that have been found to be useful. But they also have some limitations? What would some of those be in your mind is a good starting points?   Brianna Beighle  1:05  Oh, goodness, I guess I'll just go first to where you're talking about some things that have already been established. And I'm just going to say, the first ones that everyone has out there is that the scope one, scope two and scope, three emissions. So those have been established to kind of bucket as you're saying where specific emissions come from. And scope one emissions for I'm sure most of you are familiar, are ones that are directly associated with company facilities, company vehicles. Scope two emissions are ones that are generated from electricity production for the facility. So that's heating, that's cooling, you may not be generating that electricity on site in some cases, but you're still claiming it because you're using the lab that electricity on site. And scope three is, as Craig, you know, it's kind of the catch all for everything else.   Craig Macmillan  1:58  Exactly.   Brianna Beighle  1:59  I would say that it's useful in some respect, where it taught us how to think about emissions and to pinpoint fossil fuels are where a lot of our emissions come from as a society on this planet. But I think that scope three is too general, where it lumps all these things together. And it makes us not claim anything as our own, which kind of inhibits us, as we say, What can I do to move forward?   Craig Macmillan  2:23  Exactly. That's a really good point, in particular relate to the wind industry, would you consider for wineries Would you consider CO2 emissions from fermentation is scope one emissions?   Brianna Beighle  2:34  I would I think I'd like to introduce another topic here. And that's modern carbon versus versus fossil carbon. And so what what that saying here is, fossil carbon is everything that we are drawing out from the earth, it's very deep in the ground, and we're excavating it out, and it's been there for years. And so again, that's fossil fuels really easy. And then we go to other types of carbon, which would be for what we've got with fermentation, in which case, that's carbon that's already naturally generated and already within the realm of the atmosphere. So maybe this, that was a silly way to explain it, but here, I'm gonna break it down. So what it is, is our plants are taking in carbon our vines are taking in carbon from the air, and then they're incorporating it into the trunk into the leaves and into the fruit. So that carbon was already in the atmosphere, whether I put it in a ferment and make it co2 And alcohol, or whether I dropped that fruit on the ground, it's just going to cycle back in to the atmosphere. So it's a cyclical process. So that's something that the earth is naturally balanced to. The carbon matters in my mind is the carbon that's not constantly cycling, and is not part of a natural process. And that's, again, the fossil carbons that were stored, and we're pulling out and we're admitting,   Craig Macmillan  3:47  That makes a lot of sense. So there we are talking about boxes again, right? So I can say, hey, yeah, there's CO2 being released by my Fermat. Or there's some kind of a nitrous oxide or some other kind of a nitrogen based compound being released by sheep that are grazing my vineyard or by leguminous plants that are breaking down or whatever it might be. And there's those are naturally happening things is they're they're already in the environment, they're not being mined. How do I get a handle on what different processes are contributing how much they're contributing to greenhouse gas emission releases for things like my power usage, my scope two or my tractors or my farm trucks or whatever it might be? If I want to make decisions about reducing my outputs? How do I get a handle on that?   Brianna Beighle  4:40  I'd say an ag, it's somewhat complex to get a handle on where our emissions come from and how we reduce them because it's all bound up in natural processes. Like you said, Yes, we're, we understand when we burn diesel for our tractors, what nitrous oxide we produce from that because that's an equation that we know we know how that diesel gets converted, where it becomes really difficult. And what you're trying to get at here seems like is that our biggest emitter, specifically in the vineyard is coming from the soil, and it is coming from the microbes in the soil. And it depends on what type of nitrogen you have available. It depends on how much water you have in the soil. There are so many things that are tied into that, that means that I can't say like, Hey, you apply this much nitrogen, it's going to turn into this much nitrous oxide. It doesn't it doesn't work like that, especially and I'd say it gets hard to in grapes. Because the nitrogen that's available to grapes, that's so we've got we've got our two forms of nitrogen that we apply. And that's we usually apply nitrate, there's also ammonia that can be applied to the soils. But in grapes that's considered toxic. And we're unlucky in the fact that all the ag products that are out there commercially, to kind of help reduce your nitrous your nitrogen emissions, your nitrous oxide emissions are because they convert the nitrous oxide and they hold it as ammonia, which we don't want for our soils. So we can't use that in grapes. So I guess I kind of just like spun around in a bit to say, yes, the nitrogen cycle is all cyclical, we have to think about it sure our tractors, that one's easy for us to think about, we need to think about it in our cover crop, because all the length, legumes we put out like those have nitrogen, and those get converted by microbes. And those get released, like that's still a source of emissions, we need to think about it. You mentioned rumens, I mentioned that and talked on that really quick. But yeah, our rumens our sheep or cows, they're all belching methane. That's what they do. And they have a lot of benefits to us from a sustainability perspective, from from a soil health perspective. And we need to count those benefits. But we also need to put them in the context of like they have emissions too.   Craig Macmillan  6:40  Because even though we're talking about it, here's where things get fun. So even though we're talking about things that were already in the environment, right, they're above the surface of the Earth, they're in the soil during this throw in the air, that animal, or microbial process, whatever it is, is converting it into a form that has a very significant greenhouse gas emission effect. So methane, for instance, is the big one was one of the big ones. So it wasn't methane before, but it's methane now.   Brianna Beighle  7:09  Yeah, methane being 25 times more insular in terms of its climate impacts. And then we also have the benefit where methane converts to CO2. So that's why we extra don't want to make it if you're gonna make one or the other. So that kind of comes down again, me branching off to why composting is important. Rather than landfills, it's like, Sure, it turns into CO2 when it goes into the atmosphere and composting, but that's better than going methane in the landfill and then going to CO2.   Craig Macmillan  7:34  How do I get a handle on this? How do I I'm a manager, I've been with the forces, the powers that be have said, okay, look, we need to take a look at our carbon footprint or greenhouse gas issues. Go tell me what we've been doing and then make some recommendations for how we change it. How do I Where do I get data? I'm How do I go about this?   Brianna Beighle  7:53  I think to start off with it's kind of just getting familiar with folks in the industry who have already benchmarked because it's really, it's expensive to create a lifecycle assessment. And I'd say that that's kind of a career that's just starting up. For example, we have the California Sustainable Winegrowing Alliance, they put together a study in which they looked at all the emissions throughout the entire throughout the entire wind cycle that goes from vineyard that even includes which I'm really happy about that they included some scope threes, we'll put that in quotes of inputs that we get, and all the way to packaging and winery and transport. So I think going there and just everyone in the wine industry, understanding where our emissions come from, because I think they break it down in a really pretty package. Again, though, everybody has their own emissions, we all have our own individual choices that we make, that does deviate from that, for example, I know Tablas Creek, kind of down closer to your area, they've done their own assessment of their greenhouse gases, which is like, amazing. We need folks like that, who can show each of us how to think about it. So look at those of us who have already done these assessments, and use them as a market and go to their talks, like hear what they say is hard, because that's going to be hard for you too. And I see from this soil perspective, it's kind of it's impossible to really calculate out. I know, we can try and work on it. But someone will say, I don't know. We're not going to know we just reduce our nitrogen applications and be conscious that vineyards sequester carbon, yes, they do. But we also create greenhouse gases, like we said, in the form of nitrous oxides. As long as we have a holistic perspective, we can understand what our real contribution is. And that's important because if we want to make progress for our industry, and we want to try and ride the storm that's already started that's already coming towards us. We each need to own our part and and take the steps that we can to to help create be part of the solution, especially since in agriculture and food production. Were the kind of the first to be hit by it.   Craig Macmillan  9:51  Yeah, yeah, absolutely. I am familiar with the Tablas Creek project study that's being done by Charlotte DeCock Cal Poly SLO, San Luis Obispo, and Christina Lazcano at UC Davis, and it's really intense. I'm really looking forward to where they come out at the end of this project and what they find out. But they're looking at exactly the things you've been talking about, obviously, and Tablas has been making its own decisions based on that. But I think you have an excellent point that the best that we can do, probably from a practical standpoint, is we can do a little bit of our own work in terms of maybe experimentation or measurement or something like that. But collectively, if we can share what we find out, you know, that's better than nothing. You know, I get this comment all the time when I present research company research that I've done, or things that I've worked on, and it's like, well, yeah, but that's Spain, you know, or that's not Cabernet Sauvignon, or whatever. And it's like, well, this is as close as we can get right now. So yeah, I agree with you, I would love to have it be that specific. But why don't we can we at least start here, whatever we do have, and then we can improve upon as we go along? And of course, the systems are very complex. So it's always kind of a question mark, if I am a manager, and I'm now thinking about this, where do I start? We've talked about where I might find some data. But if I was going to start a project on this, where might I start? How might I prioritize my investigation into carbon footprint or greenhouse gas emissions?   Brianna Beighle  11:20  I'm gonna say, let's start with a low hanging fruit. If we're if we're just getting into it, that would be again, I don't like to use go one adn two emissions. But those are easily calculated, will we know where energy sources are coming from, we know how much fuel we use, we get bills for those things. We know that's quantified already for us. So looking at that, and looking at what we can do to reduce that whether that's we're really lucky in California, where we have recent we have a lot of access to renewable energy, whether that's changing up our purchasing, so that we purchased 100%, renewable, I know some places that's not possible. us in the north coast, we're really lucky that that is possible in a lot of places, looking at those bills, trying to switch over to renewable when we can, investigating whether solar makes sense on site solar for our own energy generation, because there's yes, there's facility wide solar, there's also, you know, I know that there are grants out there currently for getting solar for pumps, for irrigation, like things like that, it doesn't have to be giant or nothing like little steps do count, especially since the price tags on some of the solar projects can be pretty large. So and then also, the easy, big bad guy, which is adjusting down the weight of our glass glass is 29% of the production of wine and the sale of wine. And so that's one that's easy, a lot of it, let's just say it's attitude, it's sometimes form over function. And I think that especially since consumers are starting to demand more climate conscious products, if they find out how big our glass footprint is just for ego, I don't think they're going to be happy. So I think that's something that we can easily do that will not sacrifice the product.   Craig Macmillan  13:01  So this is a big conversation. Two things. Number one, I believe that the marketing research has been done has demonstrated, at least within the last five years pretty, pretty conclusively that folks are willing to pay more for a heavier bottle of wine, they recognize, oh, this is important. It's good enough, even if they think or they know that it's the same product. At the same time I face this regularly, where I people get my face, you know, they say, you know, this is a heavy bottle. I don't like it. Why do wineries not just just the whole span at Why do wineries do this and not do bag in a box? Or why don't they do lighter glass or whatever. And it's, it's it's a difficult conversation in terms of like weighing what is going to work for you as a company in terms of like, what your packaging is going to look like I and I agree with you. And I think this is an important one low hanging fruit, we know that that's the biggest contributor is the is the packaging. So focusing on that's a good idea. Now, how do I get accurate information, good quality information about the carbon footprint of the glass that I buy. And I say this because in my own work, I found that I could make something in France in a super ultra modern state of the art factory with the lowest emissions per metric ton and I could ship it halfway across the world on a boat and it would have lower emissions than something that was made in Mexico and then trucked to Fairfield for those of you who are not familiar with California, the Benicia, Fairfield etc in the Bay Area are big suppliers for wine, all kinds of wine stuff, including glass and then chuck it back down to me at nobody was really given me this information. I was you know, I was looking at it and I'm having to guess what advice do you have on these things? Because because it's easy to say you know, lighter glass in the story, but it's lighter glass, it's got to be made on the moon and then you know, flown in a spaceship you know, might not work out like we think.   Brianna Beighle  15:00  Exactly. And again, like, that's when the we'll just say like the academic and conceptual realm meets the reality of a real business. That's actually a big part of how we can all work towards creating solutions. And it's one of the things it's going to be really hard about this is communication between suppliers and service providers. Like we said, scope three, that we mentioned, that I think is a little bit of a bag of everything. In order to break that down and understand where emissions come from our suppliers, we need to have open communication lines, and we need to, we need them to be open. But we also need to incentivize them to be open with us too. And to maybe adjust things to fit what we see the market is. And I'm not saying that's easy, you're probably more more apt to handle that with your psychology background than I am, Craig. But it's not easy. And again, the numbers say lighter glass. But in reality, that means working with our partners having accessibility to lighter glass, where the energy comes from for that glass, because we know a lot of the glass is made in other places that don't have as clean of energy sources, I hate to say like, I don't know, the perfect solution to that. And it all just comes down to people. And all of us being open with each other and passing, I'm gonna say passing the buck, but in a good way. Like we know, as wineries, our consumers are willing to pay more for sustainable products. And so we need to take some of those gains that we have, and transition that money on to our suppliers for supplying us with more sustainable products, because it's more expensive on their end, to pay for renewable energy, it's more expensive for us and for our suppliers. So we can't just say we want this other product make it the same price, like we have to be putting voting with our dollar and showing that we care about the relationship at the same time.   Craig Macmillan  16:41  What has traditionally been kind of and this is true for for a lot of stuff, not just wine or glass. You know, you have a manufacturer, they say, Hey, this is what we think you want. And this was what makes us different than our other competitors. What do you think, by it, here's why it's good. We haven't had as much of the other direction where we go to a supplier and say, hey, look, this is what I need. I need this, I need this, I need this. This is what I'm looking for. And a lot of times we do that, when we're talking about specifics in terms of like, I need a certain kind of mold, I need a certain kind of, you know, look, or I need certain kind of price. But we go back and say hey, we also need some assurances about, you know, what the carbon footprint of this is? Can you tell me where it came from? Can you tell me how it was made? You know, can you give me something so they can make some comparisons? I think is really is a really good point. on your part. We just talked about glass wood, what's maybe the number two area you think that people could put some energy into, pardon the pun,   Brianna Beighle  17:37  Put some renewable energy into it.   Craig Macmillan  17:40  Out some renewable energy Exactly. Yeah.   Brianna Beighle  17:43  It would also be like we talked about kind of reducing your site energy and making that more renewable. That'd be the next again, low hanging fruit. But there's also a lot of other things that we can try and incorporate that are a little bit easier. I've got like this like flow of of some aspects in my head that we can all do. And again, some of these are kind of conflicting hard and easy, like another one is leaving as much green as you can on your properties. If you're if you're a vineyard owner, or if you're a winery, because any biomass that you have out there, there's growth as much well, depending on the plant, there's growth in the ground, just like there is up top, and that growth eventually will be incorporated into the soil. I'm not saying that that's their solution for everything. Like we have to do more than plant trees, because we've torn down trees, and we pulled from the ground. But that's one thing that we can all do. But again, that's kind of conflicting for folks who till everything, like that's a hard change for them. For those of us that are already into thinking about cover cropping and you have your sheep, that's easy. So that's something that's a hard and easy. Another one is how we think about, like we said, our nitrogen use, that's again, that's it 17% of the emissions for is from the vineyard. And again, that's a supplier and buyer issue, depending on your your company structure as well, if you're in the vineyard, or if you're in the winery and you're buying fruit, it's a conversation about about nitrogen use. And I will say from a from a crop standpoint, we're actually very good compared to other crops. Most everybody does. Bloom petiole samples, verasion petiole samples, and we use that to guide our applications. At the same time, there's still new products out there that could really help us to narrow this down. Because even though I know some of you do your samples, I know you also just add some canned 17 or cn nine to the amount that you think feels right.   Craig Macmillan  19:37  It's true. I mean, there is a gut feeling thing that's also involved, you know, I mean, you're you're right, we are very lucky that grape vines are not super nitrogen hungry, like other crops, which gives us the opportunity to have that as a lower risk, but still an important one.   Brianna Beighle  19:55  To branch off of that too. We also do a good job in the fact that we apply our nitrogen at different points. So the we're not doing one big shot. So if you are someone who does like one big shot and I turn, you get your big fat fertigation, I would suggest evening those out because you are giving a lot at one time for the microbes to break down and your plant isn't going to be able to pick it up in a good rate. So if you space it out, what you do is it takes the microbes a second to like get themselves going, and it takes your vine a second to get going. So like, let them do that in balance. And also, if you kind of break things up, then you don't get as much soil saturation. And that's when our nitrous oxide microbes really forced. So I'd also like to point out too, that Davis is developing a remote multi spectral sensing tool, which I believe right now is targeted more towards table grapes. I don't know if they've really branched out and that's to check the nitrogen status of our field to see where we can make those applications. And I know that there's also kind of remote sensing going in sprayers too. So this is me just like imagining something in the future where we've got our spectral and it says like, right now what we apply our nitrogen via one irrigation line, I'm not saying put polyline out everywhere, and we've got 20 Polly's just to get nitrogen out. But like, we can do foliar applications of things based on that with the sprayers that are calibrated in to be spatially recognized. Like, I'm not the trickiest of people. But like that does give me jazz a little bit. And it's not going to be the solution for everybody. But it's going to be a solution for some and that matters.   Craig Macmillan  21:24  Yeah, resolution, and targeted. Where do I go to get the science I need to make intelligent science based decisions? We've been talking about things a little bit in the abstract. But let's say I'm really serious about a topic. So where did where do you go? What what do you think are sources that are useful? On any go on any topic, you could go any direction you want, we're gonna.   Brianna Beighle  21:47  I'm one of those I say proudly, one of those nerds who really like scientific papers. And I'd say right now one of my main sources is actually one of my professors who's at Haas, he, he lives here in Napa Valley, just like I do, his wife have their own property. So we kind of like geek out on really, he sends me a lot of papers. And I've actually recently found some of my own, so we exchanged those. So I'd say we're so lucky in this age that we live in where we have access to so much research at our fingertips. So I would implore everyone to just look for a qualified paper online. I know that's not everyone's bite sized little morsel that makes things easy, but that's what I do. For example, I'd really like to call out an article done by the Journal of cleaner production. So this article is called, it's a long one. So hold on, hold out with me, soil organic carbon sequestration rates in vineyard, agro ecosystems under different soil management practices, and the important part a meta analysis.   Craig Macmillan  22:51  Oh, my God, I am, my heart is pitter patter, like, I need I want that I need to read that. I'm not being silly. I mean, like, that's, I've been waiting for that. Right? You know, we were talking about what was only done in Italy, and there was only done a greener building, or it's like, Well, how about this, you know?   Brianna Beighle  23:07  Exactly. And that's, that's what makes it important is like, the fact that it takes all these locations and then distills down, like, what's location specific to what actually matters. So I'd really recommend everyone to read that paper. Outside of that, like I said, I've really just, I've just been googling, finding all that I can, there's so many resources out there that were unaware. I know that, for example, the IWCA has some resources out there.   Craig Macmillan  23:35  Who's the IWCA?   Brianna Beighle  23:36  International wineries, for climate action. Sorry to throw acronyms without defining them down?   Craig Macmillan  23:42  No, that's all right. That's one that a lot of us haven't heard.   Brianna Beighle  23:45  They are a collection of wineries that are coming together to try and create a membership tiers for kind of emissions. And based on the amount of onsite energy production that you have, I'd say I'm not the expert in these guys. I'm really actually not an expert in any of the certifications. I'll say that flat out, like we kind of talked about, I'm coming from the kind of science analytical side and these folks are too. So I say use them as a resource. But also take a grain of salt if you see a study that only mentions one property, and that property seems really out there. That's why things like this meta analysis are really are really important and, and look at kind of like the scientific, I like to use universities and research institutions. That's just me because I know that there is a peer reviewed process for their research. And so I have a lot of trust in those. So while a lot of these websites for sustainability certificates, have good references, they may have a lot of resources. I always go to the hard science, but again, that's just the way that my brain works. For those of you who might need bite size, I'd say I had to maybe maybe SIP, Sustainability in Practice.   Craig Macmillan  24:57  Thank you. Yeah, and I would like to kind of underline that there's, there's amazing amount of stuff that's out there. That's really good quality and is not necessarily expensive. There's ResearchGate, a lot of folks will put their work up on there some things on Science Direct or free, others are not.    Brianna Beighle  25:15  I think of that. So meta analysis, I believe that's on Science Direct. And   Craig Macmillan  25:19  Then something that I've learned again, because we kind of get I kind of opened my mind. This is a while back. But you know, farming in Texas might have more to do with forming California than one might think. And the research that somebody is doing in the Finger Lakes region may have more applications to your your vineyards in Italy than you might think. And so there's really great extension services around the United States that have enology and viticulture specialists. Now, there's nothing wrong with going outside your home area, as not just California, if you're working in New York, you can look all over the place. Those folks not only are they doing, I mean, they're doing the science, but they're also doing applied science. So they're looking at things that growers or, or winemakers are dealing with. But they're also part of their mission is to translate it to an audience that needs it. So you don't always have to find yourself in the weeds knee deep in technical jargon. But it is good to follow that stuff. The other thing I would encourage folks, if you're afraid of reading a scientific paper, which I hope that you're not, if there's a word that you don't know, just keep reading, that's how I learned how to do it. Just don't stop read, just keep going and then get to the end, or read the introduction and read the conclusion and then go from there.   Brianna Beighle  25:28  Even the nerd that I read the introduction in the conclusion, sometimes it might be cheating, but I think it puts you in the context to think about and think about it in the right way.   Craig Macmillan  26:36  Yeah, when I when I got my training that was we were taught to write that way. Write the introduction in the conclusion first, and then write the rest of whatever it is that you're working on. Seemed a little backward, but it was like no, this is this is what people are gonna read, first of all, and secondly, you need to know your starting you need to know where you're going. Most of these academics are trained to write like that. So you can get a lot of information without having to get too crazy. If there's one takeaway, if there's one thing, one piece of advice, or one resource or one idea, one thing that you would tell growers and winemakers and managers have all sorts around this topic of carbon footprint greenhouse gas emission reduction, what would it be?   Brianna Beighle  27:13  The one thing that I would say is we have all created climate change. We are all part of climate change, whether that's in our personal lives, whether that's in our business lives, that doesn't mean that we should run away with it with fear. That means we have the power to create progress, and we just need to make the decision to do it. So I will leave it on your hands to find the way that you can make an impact.   Craig Macmillan  27:41  That's fantastic. Thank you so much. Our guest today has been Brianna Biegley. She is assistant winemaker at Patz & Hall Wine Company and she's an MBA student in the Haas School of Business at UC Berkeley, working with a focus on sustainability. Thank you so much for being here.   Brianna Beighle  27:54  Thank you. This was wonderful.   Nearly Perfect Transcription by https://otter.ai

Female winemakers, the way of gold, California sunshine, Cabernet Sauvignon, Mexican roots and interview with Laura Orozco, winemaker Paso D'ORO. ON THE ROAD with MR CA WINE is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the world of California wine, chatting along the way with the key influencers in the industry who make it all happen. This week's episode includes an interview with Laura Orozco, assistant winemaker at Chimney Rock in Napa & winemaker, Paso D'ORO in Paso Robles. 

In Episode 20 of This is Ag Podcast, I had the pleasure of interviewing Samantha C. Taylor, the talented assistant winemaker for Hope Family Wines in Paso Robles. Samantha's remarkable journey into the world of winemaking began with a strong desire to pursue her passion for wine. Little did she know that this decision would lead her down a rewarding and inspiring path. Samantha's story serves as a powerful reminder of the opportunities that arise when one follows their heart and embraces their true calling.Over thirteen harvests, she has become an integral part of the winemaking team, working alongside winemaker Austin Hope. Samantha's enthusiasm and dedication shine through as she oversees the daily operations of winemaking, ensuring the production of award-winning wines that set the standard for Paso Robles Cabernet Sauvignon. Working for Hope Family Wines, she has learned the importance of teamwork, creativity, and being humble in the face of nature's uncertainties. This particular winery has allowed Samantha to excel and grow as a winemaker. As a testament to her hard work and the winery's commitment to excellence, Hope Family Wines was named the American Winery of the Year.Throughout the podcast, we delved into the intricacies of winemaking, from vineyard decisions to blending wines and considering consumer expectations. Samantha also shared her experiences as a participant in the WomenAg Leadership Academy, which offers an inspiring space for ambitious women to foster personal and professional growth while exploring and honing their leadership talents. During the episode, she highlights the camaraderie and personal growth the academy offers. Overall, this episode provided an insightful and inspiring look into the world of winemaking, the power of teamwork, and the potential for personal growth. Samantha Taylor's journey serves as a testament to the rewards of passion and hard work in the wine industry, and her story resonates with wine enthusiasts and aspiring winemakers alike. Listeners are sure to gain valuable insights into the creative and dynamic world of winemaking, leaving them eager to uncork new opportunities in their own pursuits.Hope Family Wines website - https://hopefamilywines.com/This episode is sponsored by UnitedAg,  one of the largest association health plans to offer healthcare to the agriculture industry of California and Arizona.  Kirti Mutatkar, President and CEO of UnitedAg. Reach me at kmutatkar@unitedag.org, www.linkedin.com/in/kirtimutatkarUnitedAg website - www.unitedag.orgEpisode Contributors - Samantha Taylor, Kirti Mutatkar, Paul Lecrone, Melanie LarsenThe episode is also sponsored by Brent Eastman Insurance Services Inc. - https://brenteastman.com/BlueShield of California - https://www.blueshieldca.com/EliteMedical - https://www.elitecorpmed.com/Gallagherhttps://www.ajg.com/SAINMedical https://sainmedical.com/

Our Paso Robles adventure continues at the appropriately titled - L'Aventure. Join Michael, JJ & Doug as they meet (and taste) with Tasting Room Manager, Nicole, and Assistant Winemaker, Patrick Davies. Bringing a bit of Bordeaux and outside-the-box winemaking style to Paso, L'Aventure is a must-visit stop on any trip to this region. Don't forget to follow the Something to Wine About podcast so that you don't miss a single episode. While you're at it, please take a moment to write a short review and rate our show. It would be greatly appreciated! To learn more about wineries we've visited, listen to past episodes, and get to know your hosts, go to https://www.somethingtowineaboutpodcast.com/ and follow us on Facebook and Instagram.

A legendary name, synchronised winemaking team, wet feet, scuba diving, champagne tasting, creative licence & interview with Leslie Renaud, winemaker & Raemy Paterson, assistant winemaker at Martin Ray Winery & Vineyards in Sonoma. ON THE ROAD with mrCAwine is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the business of California wine, chatting along the way with the people who work in wine, and make it all happen. This week's episode includes an interview with Leslie Renaud & Raemy Paterson, Martin Ray Winery in Sonoma. 

Host Jennifer Zyman is joined by Peter and Rachel Kiley of Monday Night Brewing. Formerly the Assistant Winemaker at Chateau Elan, he moved to Monday Night Brewing in 2013, where he worked his way through every position in the production department from an assistant brewer to brewer to lab director and now Brewmaster. He also met his wife, Rachel, there. Rachel Kiley was the first employee hired at Monday Night in 2012 when the company operated out of co-founder Jonathan Baker's home. An integral part of the brewery's history and evolution, Kiley has gotten her hands dirty in every department—from sales to production, operations, hospitality, and marketing—her trademark wit and unparalleled attention to detail have grounded the brewery as it's grown from 2 to 137 employees; 1 taproom, to 5 locations, spanning four states. In addition to COO, Kiley is the President of the @Georgia Craft Brewers Guild and Mom. She has been married to Peter for six years. The Kileys and their team at MNB racked up many awards in the beer competition circuit last year. With 19 beers recognized with 27 awards between seven national and international beer competitions, MNB is the most decorated craft brewery in the South. MNB just launched its Neapolitan pizza programming with a crust made with the yeast culture from Monday Night brews. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman, www.jenniferzyman.com Editor and producer: Carson Shanklin

Chris and Morgan sit down with Katie Rouse, Assistant Winemaker, Bedrock & Co-Owner/Co-Winemaker, Birdhorse Wines, and Cody Rasmussen, Associate Winemaker, Bedrock, & Co-Owner/Winemaker, Desire Lines, to discuss the winery side of the 2022 wine harvest.

JJ Williams, Kiona VineyardsJJ Williams is General Manager at Kiona Vineyards & Winery on Red Mountain. Williams is the third generation at Kiona, where his grandparents John and Ann Williams planted the first grapevines on the mountain in 1975. Williams grew up on Red Mountain and started working in the family business at age 14. He says he spent his childhood “stacking and unstacking ladders, balancing shovels on my outstretched palm, and wondering why we couldn't have cable television like ‘normal' kids.” Today Kiona is one of the largest growers on Red Mountain, farming more than 270 acres and working with 60 plus top Pacific Northwest wineries. https://kionawine.com/ Shae Frichette, Frichette WineryShae Frichette is Co-owner and Assistant Winemaker at FrichetteWinery, a limited production winery and tasting room in the Red Mountain AVA in Washington State, USA. Shae completed Wine & Spirits Education Trust (WSET) Level 2, and Introductory Course and Exam to Court of Master Sommeliers.Sheisthe2015ATHENA Young Professional Award recipient,2015 Entrepreneurial Award recipient, 2015 Young Professional Award recipient, Mid-Columbia Ag Hall of Fame–Rising Star in ducted and graduate of Leadership Tri-Cities Class XX. Shae introduced Sashay Wines in 2017, a label for Frichette focusing on approachable red sand off dry rosés. The Sashay wines included Rosé of Merlot, Cabernet Sauvignon and Syrah. Shae is currently Past Chair of the Board of the Tri-Cities Regional Chamber of Commerce and has served on the Board of Directors for the Red Mountain AVA Alliance,Visit Tri-Citiesand Advisory Board for UW Foster School of Business. She isa mentor with eMERGE, aSTEM based leadership program for girls. She is an active volunteer with the American Heart Association hosting an annual fundraising and awareness event and also founded the Benton City Giving Garden Project where more than a dozen wineries grow food and provide financial donations to the local food bank. As a community advocate, Shae volunteers by sharing wine and wine education forever a dozennon-profits in the Tri-Cities area each year. Prior to starting Frichette Winery, Shae lead the Organizational DevelopmentFunctionforStanley Black & Decker-HHI where she designed Leadership Development Programs for associates in four countries. Today, Shae is the head winemaker for Sashay and assistant winemaker for the Frichette Wines. She's active in speaking at conferences and events on topics such as networking, providing stellar service and teambuilding. https://www.frichettewinery.com/ The Wine Concierge Clubhttps://thewineconcierge.co/ Discount Code: SWIRL VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite: SwirlSuite@gmail.com @SwirlSuite www.swirlsuite.com Sarita @VineMeUp Tanisha @GirlMeetsGlass Leslie @Vino301 Glynis @Vino_Noire

JJ Williams, Kiona VineyardsJJ Williams is General Manager at Kiona Vineyards & Winery on Red Mountain. Williams is the third generation at Kiona, where his grandparents John and Ann Williams planted the first grapevines on the mountain in 1975. Williams grew up on Red Mountain and started working in the family business at age 14. He says he spent his childhood stacking and unstacking ladders, balancing shovels on my outstretched palm, and wondering why we couldnt have cable television like normal kids. Today Kiona is one of the largest growers on Red Mountain, farming more than 270 acres and working with 60 plus top Pacific Northwest wineries. https://kionawine.com/ Shae Frichette, Frichette WineryShae Frichette is Co-owner and Assistant Winemaker at FrichetteWinery, a limited production winery and tasting room in the Red Mountain AVA in Washington State, USA. Shae completed Wine & Spirits Education Trust (WSET) Level 2, and Introductory Course and Exam to Court of Master Sommeliers.Sheisthe2015ATHENA Young Professional Award recipient,2015 Entrepreneurial Award recipient, 2015 Young Professional Award recipient, Mid-Columbia Ag Hall of FameRising Star in ducted and graduate of Leadership Tri-Cities Class XX. Shae introduced Sashay Wines in 2017, a label for Frichette focusing on approachable red sand off dry ross. The Sashay wines included Ros of Merlot, Cabernet Sauvignon and Syrah. Shae is currently Past Chair of the Board of the Tri-Cities Regional Chamber of Commerce and has served on the Board of Directors for the Red Mountain AVA Alliance,Visit Tri-Citiesand Advisory Board for UW Foster School of Business. She isa mentor with eMERGE, aSTEM based leadership program for girls. She is an active volunteer with the American Heart Association hosting an annual fundraising and awareness event and also founded the Benton City Giving Garden Project where more than a dozen wineries grow food and provide financial donations to the local food bank. As a community advocate, Shae volunteers by sharing wine and wine education forever a dozennon-profits in the Tri-Cities area each year. Prior to starting Frichette Winery, Shae lead the Organizational DevelopmentFunctionforStanley Black & Decker-HHI where she designed Leadership Development Programs for associates in four countries. Today, Shae is the head winemaker for Sashay and assistant winemaker for the Frichette Wines. Shes active in speaking at conferences and events on topics such as networking, providing stellar service and teambuilding. https://www.frichettewinery.com/ The Wine Concierge Clubhttps://thewineconcierge.co/ Discount Code: SWIRL VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletterFollow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuite www.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire

This interview is with Mike Primozich of Arterberry Maresh. In this interview, Mike speaks about his early life and what got him started in the wine industry. He talks about learning on the job, mistakes he made, and mentors he had. He goes over developing his palate, his winemaking skills, and his winemaking philosophy. He also talks about tasting events, memorable experiences, and changes the industry has gone through. Later, Mike describes his work as Assistant Winemaker at Arterberry Maresh and what his goals are for his wine. At the end, he talks about what the future holds for the Oregon Wine Industry and how the events of 2020 may affect it. This interview was conducted by Rich Schmidt at Mike's home in McMinnville on June 14, 2021.

This week, we talk with Sandra Oldfield, owner of Elysian Projects and consultant to the wine and tourism industries, about what job seekers are looking for today, and what to ask as a job seeker; we also hear from her about Fortify, the conference for artisanal fermenters and distillers held in Penticton; Jacq Kemp, winemaker for Therapy Vineyards reveals what significant award one of her wines received and what it might mean for BC's sparkling wine industry; Kaylee Barrs, Assistant Winemaker for Checkmate Winery tells us about their high-scoring chardonnays and merlots; Taylor Whelan, winemaker for CedarCreek Estate Winery, named Canada's best in 2022, joins Neil Taylor, chef for Home Block at CedarCreek to talk about Neil's locally-sourced dishes and best pairings at the popular restaurant.

This interview is with Travis Bonilla of Bergström Wines. In this interview, Travis speaks about his career in winemaking and why he began working in the Oregon Wine Industry. He describes his wine education process, which included working harvest, developing his palate, and learning from mentors. He also talks about his winemaking style. He goes over how he became Assistant Winemaker at Bergström Wines and what it is like working there. Later, he discusses the challenges brought by COVID-19 and the 2020 fires. At the end, Travis goes over what trends and changes he sees in the industry, as well as, what advice he'd give to those interested in working with wine. This interview was conducted by Rich Schmidt at Bergström Winery in Newberg on July 16, 2021.

This interview is with Ben Casteel of Bethel Heights Vineyard. In this interview, Ben speaks about being born into the wine industry. He goes over what it was like growing up on a vineyard and working with his father, uncle, and cousins. He describes his education and his interest in English Literature before he decided to pursue wine. Ben also talks about going to France, learning the language, and working on a vineyard in Burgundy. Later, Ben speaks about how his career in the Oregon Wine Industry took off. He discusses his work at Rex Hill and what it was like starting as a Warehouse Manager and growing until he became Assistant Winemaker. Then, he talks about his decision to go back home and take on the role as Winemaker at his family's vineyard. This interview was conducted by Rich Schmidt at Bethel Heights Vineyard in Salem on May 12, 2021.

If you were told you could never be an expert, and you are never enough, how would that make you feel? Instead of feeling disheartened, our podcast guest this week, Keith Tyers, felt challenged. Despite being told he can't do anything, he rose above it. And all that doubt? He proved them wrong. Let's join him in this episode as he shares his journey into his deep fascination with food and wine, from being a sommelier to becoming a quality winemaker producing wines people all over the world love and enjoy. What you will learn from this episode: Realize how wine is one natural product that gives one a memory recall of a fantastic time and place in your life that you want to be replicated. Learn how becoming a sommelier and winemaker gives you leverage in your wine business. Hear about systems and processes to be put in place and an innovative mind to go with it in growing grapes and producing quality wines Keith Tyers grew up in Kingston, Ontario where he developed a keen interest in wine and food. A move to Toronto further fueled his passion for wine and led him to take the International Sommelier Guild program at Humber College. After a few years in the big city restaurant scene, Keith decided he wanted to be closer to home and enjoy a quieter lifestyle. His journey brought him to Closson Road in Prince Edward County, where he settled with his wife Cassandra to raise their young family. Soon after his arrival in the County, Keith began his winemaking career as a vineyard hand at Closson Chase in 2003. This quickly led to a position as Assistant Winemaker, where he worked under Head Winemaker Deborah Paskus until 2009. Keith stepped away from Closson Chase for a few years to grow his winemaking knowledge. He embraced the opportunity to work alongside Ron Sparanzini at Oak Heights Winery in Warkworth, while also consulting for other grape growers in Prince Edward County. With a desire to return home and work among friends, Keith rejoined the team at Closson Chase in 2012 and was promoted to Head Winemaker in 2015. His time working in the fields led to a deep understanding of the soils and climates that make up the Closson Chase estate vineyards, and this understanding has allowed him to create wines that truly reflect a sense of place. Keith has continued the Closson Chase tradition of excellence in Chardonnay while also following his passion for producing exceptional Pinot Noir. His philosophy is to capture what Mother Nature grows in a bottle, creating the best possible expression of terroir. Connect with Keith Tyers: Website: http://www.clossonchase.com/ Email: keith@clossonchase.com Topics Covered: 01:35 - Vividly describing the place he lives in and the vineyard that he tends to 02:54 - Sharing his journey to becoming a winemaker [how an opportunity presented itself at the same time overcoming a challenge that makes everything a part of his success story] 11:25 - Being a sommelier and winemaker and how it has leveraged his business 17:57 - Interesting thought about what winemaking at Closson Chase all boils down to Quotes from Keith Tyers: “The one thing that I truly embrace is wines that tell you a story of a place.” “The vineyard and the winemaking is definitely what calls me home. Although it is hard work. I don't consider it; I do enjoy it every day, even on the days that I don't want to be here. But I think that's the reason why we do it is because it's just part of who we are, and how much we love it. And it's just our expression of the time, the energy, effort and the love that goes into making great wine.” “It was truly an innovative time on how to grow things. I think first and foremost, we needed to grow grapes. And then we needed to learn how to make wine. And by reversing it, [ becoming a sommelier first ] I think it helped me become a better winemaker.”    

This week Anthony is on location at Quails' Gate Estate Winery in West Kelowna! Anthony speaks with third generation Rowan Stewart, working as Assistant Winemaker, Ed Tonner their Senior Viticulturist, Kailee Frasch, the Associate Winemaker and Roger Sleiman, Culinary Director and Adam Mukasa, Executive Chef, for Old Vines The Restaurant at Quails' Gate.

I am joined by my Assistant Winemaker, Beth Refsnider, as we talk about the unprecedented heatwave in California and its potential effects on the harvest. Wine Saves Lives! is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit winesaveslives.substack.com/subscribe

MJ's Guest today is today is Alma Rosa's winemaker, Samra Morris. Samra was born in Sarajevo Bosnia. She grew up during the Bosnian war of 1992-95. Samra is the first woman from Bosnia to make wines in California. She completed a viticulture internship at St. Supéry during the 2014 harvest as well as working with Rivers Brown's Mending Wall for three harvests. Samra formerly served as quality control manager for Free Flow Wines. She was recruited by General Manager Debra Eagle to join Alma Rosa as an Assistant Winemaker in 2018. Within less than a year, she was promoted to winemaker. At Alma Rosa, Samra has a focus on Burgundian and Rhône varieties On this episode, MJ and Samra discuss Samra's childhood in Bosnia and growing up during wartime. Samra talks about how she went from brewing beer to making wine and why she fell in love with Santa Barbara. She even spills her secret to success: taking every opportunity! A huge thank you to Samra Morris! Follow her on IG @samra_morrisCheck out Alma Rosa Winery at: https://almarosawinery.com/This episode's in studio wines:2020 Alma Rosa Chardonnay, Sta Rita Hills2020 Alma Rosa Pinot Noir, Sta Rita Hills2019 Alma Rosa Pinot Noir Rancho La Viña, Sta Rita Hills2020 Alma Rosa Pinot Noir Barrel Select, Sta Rita Hills_____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor: Taub Family Selections. Taub Family Selections is a dynamic fourth generation, family-owned wine import company with a truly enviable portfolio of fine wines from 11 countries. They are proud to represent an exceptional portfolio of high quality, terroir centric and historic producers from around the world. Learn more at www.taubfamilyselections.comThank you to our sponsor: Independence Wine and Spirits - or IWS. IWS is owned by the Taub family, who have re-entered the NY wholesale market, bringing the family back to its roots in distribution where they held court from 1951 – 2004. To learn more about IWS go to: https://independencewine.comThank you to our sponsor: Grapes The Wine Company. Looking to special order that bottle you had on vacation? Need to find a bourbon your boss has never tried? How about wrapped bottle gifts for teachers, coaches or your salesforce? Grapes The Wine Company can provide all this and more! Zoom tastings, winemaker dinners, wine driven charity events, cellar consultations, stellar suggestions… they do it all. To learn more about GTWC go to: https://www.grapesthewineco.com/Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

Welcome back to another episode of The Everyday Wine Aficionado Podcast, today let me introduce you to Paul Ahvenainen of Korbel Champagne Cellars.   Paul began his career at Korbel Champagne Cellars in 1985, shortly after his graduation from the University of California at Davis with a degree in Enology, and two years of experience working as a distiller for a subsidiary of French Cognac producer Remy Martin. Having gained extensive experience working in Korbel's laboratory, cellar, grower relations, and as an Assistant Winemaker, as well as teaching wine chemistry at Sonoma State University, Paul was promoted to the position of Winemaker prior to the 1996 harvest.   He has been essential to the growth, production and consistent quality that has earned Korbel recognition and numerous gold medals throughout the years. He credits his successful tenure to having the opportunity of working with a talented, creative, and quality-oriented team, all working together to produce the winery's great products.    Let's dive into his wine story!   [00:01 – 07:41] Opening Segment   I introduce our guest for this episode The cool parts of the wine industry that caught Paul's interest What Not to Do in the Wine Industry Brandy is just distilled wine   [07:42 – 16:41] Korbel Champagne Cellars   Korbel was not really about wine Paul tells the story of Korbel Korbel's struggles with their first wines   [16:42 – 35:15] The California Fruit, Korbel Wines The Champagne Wine Market Korbel changes every time for the better High Quality that is Affordable: The Wine for All The Secret to Korbel's wines and champagnes   [35:16 – 40:18] Closing Segment   Learn everything you need to grow your wine, business, or brand with Wine Business Bootcamp where I help other wine producers master the fundamentals of digital marketing, nail their customer experience, and convert more wine tasters into their wine clubs and other offers. Just send me a dm or email at kris@krislevy.comwith the subject: Wine Business Bootcamp Paul plays the Tasting Round Connect with Paul at https://www.korbel.com     Let's continue the Everyday Wine Conversations and connect with me through Instagram, Facebook, LinkedIn, or feel free to shoot me an email at kris@krislevy.co. You can also check out my website at ​www.​klevywineco.com.   TELL US WHAT YOU THINK! LEAVE A REVIEW + help us get the word out there! Share this podcast to someone who wants to join the wine conversations. Go ahead and take a screenshot, share this to your stories, and tag me on Instagram!   JOIN THE CLUB through this link and handpick wines every month, from up and coming wineries, winemaker owned brands and wineries with unique stories while supporting those wineries directly. You can also join our Facebook Group to connect with other wine lovers, get special tips and tricks, and take your wine knowledge to a whole new level.   Tweetable Quotes:   “Wine is agriculture.”  - Paul Ahvenainen    

This week on our Vino Lingo segment we feature Ian McClellan, Assistant Winemaker, Anaba Winery, Sonoma, defining the term “Pickling”. Learn more by visiting www.anabawines.com

A Winemaker’s journey can be best described as challenging. Those in love with the concept of making wine usually start in the cellar or maybe at harvest. Those who know, surviving harvest is the toughest time of all since winemakers grow out of harvest. Ian McClellan knew harvest well, then became Cellar Master and now, [...]

Guillaume Fabre is the Owner and Winemaker of Clos Solène. Born in Southeast France and growing up in Bordeaux, Guillaume's lineage and background are rooted in winemakers and grape growers. When he began an internship that turned into a full-time role as the Assistant Winemaker at L'Aventure in Paso Robles, he realized his passion for the California soil could not be satiated on the soil of France. In 2007, Clos Solène was created on the soil of Paso Robles. In this episode with Guillaume Fabre Do you have a dream to produce and grow your own vineyard from seeds? How can the environment influence the flavor, growth, and variety of grapes?  For Guillaume Fabre, he began his brand by leasing rows and building up his Bordeaux-style barrel supply. Now, he and his wife built an estate of their own. Guillaume's passion for California's variety of soil, meticulously maintained vines, and cool climate influenced and cultivated his Rhone program.  In this episode of Legends Behind the Craft, Drew Hendricks and Bianca Harmon sit down with Guillaume Fabre, Owner and Winemaker of Clos Solène, to discuss how the California soil and climate provide rich vineyards. You don't want to miss this episode as Guillaume talks about his vision behind Clos Solène, how the environment and soil affect the harvest of grapes, and why a winemaker should explore and encourage better environmental practices.

Shae Frichette is the Co-owner and Assistant Winemaker at Frichette Winery, a limited-production winery and tasting room in Washington State's Red Mountain AVA. She is the Head Winemaker for Sashay, her label that focuses on approachable reds and off-dry rosés using Columbia Valley AVA wine grapes. Shae is also currently Chair of the Board of the Tri-Cities Regional Chamber of Commerce and has served on the Board of Directors for the Red Mountain AVA Alliance, Visit Tri-Cities, and Advisory Board for UW Foster School of Business.      Shae completed Wine & Spirits Education Trust (WSET) Level 2 and an introductory Course and Exam to Court of Master Sommeliers. She is the recipient of the 2015 ATHENA Young Professional Award, the 2015 Entrepreneurial Award, and was a Rising Star inductee to the Mid-Columbia Ag Hall of Fame. She's also a graduate of the Leadership Tri-Cities Class XX. Outside of the wine industry, Shae is a Mentor with eMERGE, a STEM-based leadership program for girls. She is an active volunteer with the American Heart Association, hosting an annual fundraising and awareness event. She also founded the Benton City Wineries Giving Garden Project, where more than a dozen wineries grow food and provide financial donations to the local food bank. As a community advocate, Shae volunteers by sharing wine and wine education for more than twenty nonprofits in the Tri-Cities area each year. She's active in speaking at conferences and events on topics such as networking, providing stellar service, and teambuilding. In this episode… How do you craft a brand that's grounded in your community while still being its own unique establishment? What does it take to attract like-minded customers to your business? With years of volunteer experience under her belt, Shae Frichette knew she had to cohesively blend her winery's values, her personal values, and the values of the customer in order to make an impact across the community. How did she achieve this? Shae reflected on what she wanted to see in her area and used that as a driving force for her brand. And instead of taking on the task alone, Shae suggests collaborating with other local businesses in an effort to serve others and celebrate the growth of your community. In this episode of VINTed, Scout Driscoll talks with Shae Frichette, Co-owner and Assistant Winemaker at Frichette Winery, about drawing in the right customers and connecting with your community. Shae shares her story of working in the corporate world to starting a winery with her partner, the lessons she learned early on in the winery, and her tips for leveraging brand opportunity while serving others.

Hey group chat!  This week, Chelsea is reminding ya'll that if you ain't Black, you can't say the N-word; Sade shares her take on the DaBaby debacle; and Glynn recommends a cute holiday rom com.  Then, we talk to Cha McCoy, a certified sommelier and founder of Cha Squared Hospitality & Consulting LLC, a wine experience company with a focus on events, tourism, and education. Check out all the good things she has popping at https://www.chamccoy.com/ and @cha_squared.  Cha guides us through a flight of wines produced by Black women winemakers from Washington State; Sashay wines and LaShelle Wines.  LaShalle is one of Washington state's few Black Female-Owned wineries, their mission is to provide the best quality wines in a welcoming and inclusive environment. We sampled their Granache and Cab Sav. https://lashellewines.com/  Sashay Wines Sashay is a label in the Frichette Winery portfolio and is the mastermind of Shae Frichette, Assistant Winemaker, and Co-owner of Frichette Winery. https://frichettewinery.com/sashay/    ****************** Make sure you're following your girls on IG @blackgirlstexting, and on Twitter @blackgirlstext1.   As always, please rate, comment and subscribe to Black Girls Texting on Spotify, Apple Podcasts or wherever you listen to podcasts, it's really important to us as we continue to grow!   And if you want to see our lovely faces and WATCH this episode, head to our Youtube run up those views, and please like, comment, subscribe! Want even more?! Go to Blackgirlstexting.com to subscribe to our newsletter and cop some merch! AND Become a Patron at Patreon.com/blackgirlstexting for weekly bonus episodes, access to live events, exclusive merch and more of the group chat!!

Jenna Davis is the Assistant Winemaker at DuMOL. We Talk About: -How she got into the wine business -Her experience berry tasting and doing her first couple of harvests -The history of DuMol going back many years -How DuMol thinks about farming, winemaking, and more -The Sonoma Coast and Russian River Valley -The Estate Pinot Noir and Chardonnay -And much more! https://dumol.com/

Chris and Morgan give a full update on the ongoing 2021 harvest, with Jake Neustadt, Viticulturist for Bedrock, and Katie Rouse, Assistant Winemaker for Bedrock.

This week we speak with Orion Brown of the Black Travel Box and Jerome Chery of Fog Crest Vineyard. About the Black Travel Box Travel is growing in our community. More of us are exploring the world with a level of freedom that our ancestors could only dream of. Orion started BlackTravelBox® to give women of color a brand they could trust for their travel personal care needs. As Black travelers, we have few places we can find products that work for our hair and skincare needs. Our brand is here to help you travel in confidence. We give you the products you need to put your best foot forward and rock those selfies. We're there, where ever your travels may take you. Fog Crest Vineyard James Manoogian has had a life-long fascination for food and wine. As a restaurateur in San Francisco, California, the proximity to the great wine-growing regions near the city allowed he and his wife, Rosalind, to become knowledgeable about wine, how it accompanied fine dining, and where each varietal (grape type) excelled locally. In 1997, the Manoogians looked north and started searching for an appropriate parcel suitable to growing great grapes for distinctive wines. Attracted to Sonoma County for its beauty and viticultural diversity, they found an ideal 30-acre site situated on a ridge above the Santa Rosa Plain – the future home of Fog Crest Vineyard. Once the vineyard was established and producing fruit it immediately attracted the attention of fine winemakers. For five years the vineyard's grapes were bottled as a vineyard designate by Stryker Sonoma under the name of “L'Ancien Verger Vineyard” which in French means “the Old Orchard”. The 2005 Estate Bottled Chardonnay, marked the inaugural vintage for Fog Crest Vineyard and the Manoogians. JÉRÔME CHÉRY, WINEMAKER After winery stints in Provence, Loire Valley, Australia's Swan Valley and the Languedoc region, in 1997 Jérôme came to California to be Assistant Winemaker at Napa Valley's Newton Winery. “I was 27 years old and Newton was already becoming famous for unfiltered Chardonnay,” he says. “Newton was using native yeasts and longer aging times.” In 2000, Jérôme wanted to continue his focus on Chardonnay and Pinot Noir. “I think that the motto ‘less is more' works wonderfully well with the two famous Burgundy varieties, so I took a job at Littorai working with Ted Lemon,” he says. “Ted was making really fine Pinot Noir and Chardonnay, specializing in single-vineyard bottlings. He made limited production wines that were terroir driven. It was amazing. Here, I really learned.” Jérôme became Director of Winemaking at Saintsbury in 2004. “I walked in and harvest started three days later. The production was huge compared to what I had been doing, but I stayed for 9 years. I learned to work with cool-climate Carneros fruit and introduced four, single vineyard releases. I also sourced fruit from the Anderson Valley, complementing what we already had.” Believing memorable wines are made on a small scale with the highest quality grapes, Jérôme became winemaker at Fog Crest Vineyard in January 2014. “I really wanted to relocate to western Sonoma County; the quality of the fruit here is wonderful,” Jérôme says. “I will wait to see what the next harvest brings; I hope to add refinement to the wines. Jérôme enjoys traveling for work and pleasure. At home, he relaxes by gardening, landscape designing and cooking. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/therosehourpodcast/message Support this podcast: https://anchor.fm/therosehourpodcast/support

A Conversation with Hélène Seillan, Assistant Winemaker at Vérité in Sonoma. From Bordeaux to Sonoma, as the daughter of Pierre Seillan and his Assistant Winemaker, Hélène is behind the iconic wines of Vérité.

This Interview is with Daniel Estrin, winemaker at Cristom Vineyards. In this interview, Daniel describes his gradual exposure to the wine industry, and what the appeal to joining it was. Daniel walks us through his many harvests worked all over the world, his education, and eventual interest in soil and biodynamics. He speaks about the multi-faceted aspect of the wine industry and speaks about getting the opportunity to work a harvest at Littorai wines, and how his career progressed there. Later, Daniel describes jumping in as the assistant winemaker at Burn Cottage in New Zealand, then returning to Littorai to a promotion as Assistant Winemaker. He describes his hand in farming the vineyard, buying sheep for the vineyard, adding cows, and goes in depth about his role in biodynamic farming. Next, Daniel shares what brought him back to Oregon, and to Cristom Vineyards. He describes what is next for Cristom and bringing more biodynamics to the vineyard. Towards the end of the interview, Daniel describes his first impressions of the Oregon wine industry and looks ahead to his future, as well as tells of his new family and the world he wants his daughter to live in. To conclude, he gives his philosophy for wine's role in society. This interview was conducted by Rich Schmidt at Cristom Vineyards on November 5, 2020.

Jonathan Scott Oberlander, owner and winemaker of J. Scott Cellars, is the epitome of the new generation of Oregon winemakers who utilize a combination of Old World winemaking traditions with New World technology and innovation. Jonathan received a Master’s in Enology from UC Davis (California) and worked as Associate Winemaker for Bernadus Vineyards and Winery in Monterrey. In 2003 he was offered the position of Assistant Winemaker at Silvan Ridge in Eugene, Oregon, it seemed an opportunity he could not pass up! Jonathan and his wife, Bonnie, sold their home in California and very quickly, the family (including two young daughters) was on its way to Oregon. In 2005, Jonathan was promoted to head the Silvan Ridge winemaking team.While at Silvan Ridge, in 2005, Jonathan established his own brand, J. Scott Cellars. The first eight years, J. Scott Cellars wine was made at Silvan Ridge as a “custom crush” client. In 2013, we moved into what is the current winery/tasting room space in west Eugene and J. Scott Cellars became Jonathan’s sole winemaking focus. The J. Scott Cellars brand features an extensive menu of extraordinary tasting wines of the Pacific Northwest, with 18 current and past vintages receiving the coveted 90 Pts and above from national publication, “Wine Enthusiast”! Because we are an urban winery and have no vineyard, we are able to contract with farmers around the state (and in Washington) to purchase grapes that meet Jonathan’s high standards, this means we are not restricted to what grows only in the southern Willamette Valley. For example, we source grapes from the warmer, drier Rogue Valley along the California/Oregon border or head up to Walla Walla in Washington for Bordeaux varietals.Now, in an exciting addition to the brand, a second tasting room will be opening in January of 2020 at 207 E. 5th Ave., Suite 105, in downtown Eugene’s bustling 5th St. Market District. The new J. Scott Cellars on 5th will provide full wine service, retail bottle and wine related merchandise sales plus a small menu of plates focused on wine friendly, quality foods. The current Tasting Room located within the working winery is only able to open to the public Friday evenings and Saturdays, as well as closing in early fall during grape harvest and crush season. This additional location on 5th Street will allow guests to enjoy J. Scott Cellars wine seven days a week, all year long. The original Winery Tasting Room location on Commercial St. will continue with its current Friday and Saturday hours in the WestSide Warehouse District.

On this episode of The Swirl Suite, we chat with young winemaker & DC native, Justin Trabue. 4th generation native of Washington, DC, Justin moved to California in 2013. Named after the iconic Justin Isosceles, wine was always in her future. Justin has had the opportunity to study abroad in Adelaide, Australia and after turning 21 Justin decided to begin working with Lumen wines under the Cal Poly Wine Internship program. She has worked her way up to Assistant Winemaker after spending a sabbatical In Hawkes Bay, NZ at Pask Winery. You can also find her at Ancient Peaks Winery where she is Hospitality Supervisor. When she is not in the cellar you can find her in the kitchen, watching scary films, or chatting over a glass of wine.Follow Justin:https://www.instagram.com/jmedici320/https://www.instagram.com/lumenwines/The Wine Concierge Clubhttps://www.instagram.com/thewineconciergeclub/https://thewineconcierge.co/Follow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuitewww.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_NoireSupport this show http://supporter.acast.com/SwirlSuite. See acast.com/privacy for privacy and opt-out information.

On this episode of The Swirl Suite, we chat with young winemaker & DC native, Justin Trabue. 4th generation native of Washington, DC, Justin moved to California in 2013. Named after the iconic Justin Isosceles, wine was always in her future. Justin has had the opportunity to study abroad in Adelaide, Australia and after turning 21 Justin decided to begin working with Lumen wines under the Cal Poly Wine Internship program. She has worked her way up to Assistant Winemaker after spending a sabbatical In Hawkes Bay, NZ at Pask Winery. You can also find her at Ancient Peaks Winery where she is Hospitality Supervisor. When she is not in the cellar you can find her in the kitchen, watching scary films, or chatting over a glass of wine. Follow Justin:https://www.instagram.com/jmedici320/https://www.instagram.com/lumenwines/The Wine Concierge Clubhttps://www.instagram.com/thewineconciergeclub/https://thewineconcierge.co/Follow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuitewww.swirlsuite.com Sarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_NoireSupport this show http://supporter.acast.com/SwirlSuite. See acast.com/privacy for privacy and opt-out information.

On this episode of The Swirl Suite, we chat with young winemaker & DC native, Justin Trabue. 4th generation native of Washington, DC, Justin moved to California in 2013. Named after the iconic Justin Isosceles, wine was always in her future. Justin has had the opportunity to study abroad in Adelaide, Australia and after turning 21 Justin decided to begin working with Lumen wines under the Cal Poly Wine Internship program. She has worked her way up to Assistant Winemaker after spending a sabbatical In Hawkes Bay, NZ at Pask Winery. You can also find her at Ancient Peaks Winery where she is Hospitality Supervisor. When she is not in the cellar you can find her in the kitchen, watching scary films, or chatting over a glass of wine. Follow Justin:https://www.instagram.com/jmedici320/https://www.instagram.com/lumenwines/The Wine Concierge Clubhttps://www.instagram.com/thewineconciergeclub/https://thewineconcierge.co/Follow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuitewww.swirlsuite.com Sarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_NoireSupport this show http://supporter.acast.com/SwirlSuite. See acast.com/privacy for privacy and opt-out information.

Daniel chats with winemakers Ben Trinick and Jannine Rickards about their upbringing, heritage, and what it means to be living and working in the Wairarapa. Ben is the Assistant Winemaker at Ata Rangi and Jannine is the winemaker at Urlar Vineyards and producers her own wines under 'The Huntress' label. These interviews were recorded in early August 2020. This podcast series is co produced with the Pinot Noir New Zealand 2022 Conference and is being sponsored by Wine Searcher. Go to www.winesearcher.com and download the app today!

If you've ever daydreamed about spending a few weeks wine tasting in Europe, listen to today's show with Assistant Winemaker, Jessica Carroll, about how to plan a wine-focused trip to some of  Europe's best wine regions.

It was a chance meeting at an industry party. It's common to meet people of various winery positions at these after hours gatherings. I've struck up the occasional friendship during one of these evenings, and that how I met Mike. He's a pleasant guy, smart, and when he told me which wineries he works with it raised my eyebrows. Not one, not two, but FOUR high-end Napa Valley wineries. That's what led to this interview. His boss (bosses)?  Married winemaking couple Mark Porembski and Jennifer Williams Porembski. The three of them have an enviable business, and friend, relationship. What are the duties of an assistant winemaker? (Often they do as much or more hands-on work than the winemaker). Which esteemed wine brands do the three of them craft? Well, you'll just have to listen to discover the answer. And when this whole virus era settles down, I can't wait to try more of them with Mike. Press play to join us safely on the wine road. 

Erica Stancliff is back on California Wine Country with Steve Jaxon and Dan Berger. Erica Stancliff is the winemaker for Trombetta Family Wines, which she founded with her mother. Dan Berger is also back in the studio, after Coronavirus quarantine. During the time, he opened a lot of bottles from his extensive cellar. About half of them were no good but the other half were good. Erica Stancliff was on California Wine Country twice last year, in February 2019, together with her mother Rickey Trombetta, and again, with Tom Gendall, Assistant Winemaker at Cline Family Cellars, in a July 2019 show about Petaluma Gap wines. Trombetta is her mother's maiden name. They started the winery in 2010 after Erica graduated from Fresno St. with a degree in enology. Paul Hobbs Paul Hobbs was Erica Stancliff's mentor and consulting winemaker for the first few years. After extensive experience internationally and in California for various producers, she took over as winemaker for Trombetta Family Wines in 2014. Paul Hobbs has a great reputation, having worked with David Ramey at Simi Winery and elsewhere. Dan Berger says Paul Hobbs is very respected. He is the guy who lifted the Argentine wine industry up from its bootstraps. Dan says he can do everything, with every varietal. Erica says he was a great person to learn from. Fresno State Winery Tailgate White Speaking of Argentina, Dan says that Argentina makes very good wines that are produced at a much lower cost than here, so they are very inexpensive to us. Erica remembers that they did not have all the technological advances and other choices available there that we have in California. Top University Wine Programs in the US Erica got a degree in Viticulture and Enology from California State University, Fresno aka Fresno State. She chose the school because at the time, it was the only college campus that had a bonded winery. They had over 200 acres of farmland and their classes and exams were all very practical, from vineyard through winery all the way to sales. UC Davis and Fresno St. are the two most famous university wine programs. Others are Purdue, Mississippi St. and Cornell, with Cal Poly San Luis Obispo the newest one coming on. UC Davis is the oldest program, it was founded after the second world war. Petaluma Gap They taste a 2018 Dutton Goldfield Riesling, from the Petaluma Gap. Dan Berger says that the emergence of the Petaluma Gap AVA is a very important development. Petaluma Gap is hot by day with cool evenings, sea breezes and foggy mornings. The AVA is driven by its natural topography, which creates a wind tunnel. Dan Berger says that good acidity will always be a characteristic of Petaluma Gap wines. “This wine wouldn't grow anywhere else to deliver this character. This character comes from the Gap. This area is going to become world famous,” says Dan Berger. Erica Stancliff says, “As the president of the Petaluma Gap Winegrowers Alliance, I'm loving every word I'm hearing.” “This is world class stuff. This is not just good or great, this is world class. This is right up there with the very best wine made anywhere.” –Dan Berger on Petaluma Gap wines Erica tells that Petaluma Gap sells fruit to winemakers in Napa and Sonoma counties that love using their Pinot and Chardonnay. They have a longer growing season than anywhere else around here. They pick about two weeks later than Russian River. Dave Ramey makes a killer Syrah there too. Dan Berger reminds us about what Jeff Gaffner from Black Kite said recently on this show about his Petaluma Gap Pinot. All the great Pinot Noir specialists use fruit from Petaluma Gap, Erica names Gary Farrell, Kosta Browne, Three Sticks, Black Kite and others.There are also a few great wineries located there, Blue Wing and Keller Estate she mentions. Erica describes the Petaluma Gap area. Some parts are at higher and lower elevation, some a little more in the fog line. They harvest at least two weeks later,

Erica Stancliff is back on California Wine Country with Steve Jaxon and Dan Berger. Erica Stancliff is the winemaker for Trombetta Family Wines, which she founded with her mother. Dan Berger is also back in the studio, after Coronavirus quarantine. During the time, he opened a lot of bottles from his extensive cellar. About half of them were no good but the other half were good. Erica Stancliff was on California Wine Country twice last year, in February 2019, together with her mother Rickey Trombetta, and again, with Tom Gendall, Assistant Winemaker at Cline Family Cellars, in a July 2019 show about Petaluma Gap wines. Trombetta is her mother’s maiden name. They started the winery in 2010 after Erica graduated from Fresno St. with a degree in enology. Paul Hobbs Paul Hobbs was Erica Stancliff's mentor and consulting winemaker for the first few years. After extensive experience internationally and in California for various producers, she took over as winemaker for Trombetta Family Wines in 2014. Paul Hobbs has a great reputation, having worked with David Ramey at Simi Winery and elsewhere. Dan Berger says Paul Hobbs is very respected. He is the guy who lifted the Argentine wine industry up from its bootstraps. Dan says he can do everything, with every varietal. Erica says he was a great person to learn from. Speaking of Argentina, Dan says that Argentina makes very good wines that are produced at a much lower cost than here, so they are very inexpensive to us. Erica remembers that they did not have all the technological advances and other choices available there that we have in California. Top University Wine Programs in the US Erica got a degree in Viticulture and Enology from California State University, Fresno aka Fresno State. She chose the school because at the time, it was the only college campus that had a bonded winery. They had over 200 acres of farmland and their classes and exams were all very practical, from vineyard through winery all the way to sales. UC Davis and Fresno St. are the two most famous university wine programs. Others are Purdue, Mississippi St. and Cornell, with Cal Poly San Luis Obispo the newest one coming on. UC Davis is the oldest program, it was founded after the second world war. Petaluma Gap They taste a 2018 Dutton Goldfield Riesling, from the Petaluma Gap. Dan Berger says that the emergence of the Petaluma Gap AVA is a very important development. Petaluma Gap is hot by day with cool evenings, sea breezes and foggy mornings. The AVA is driven by its natural topography, which creates a wind tunnel. Dan Berger says that good acidity will always be a characteristic of Petaluma Gap wines. “This wine wouldn’t grow anywhere else to deliver this character. This character comes from the Gap. This area is going to become world famous,” says Dan Berger. Erica Stancliff says, “As the president of the Petaluma Gap Winegrowers Alliance, I’m loving every word I’m hearing.” “This is world class stuff. This is not just good or great, this is world class. This is right up there with the very best wine made anywhere.” –Dan Berger on Petaluma Gap wines Erica tells that Petaluma Gap sells fruit to winemakers in Napa and Sonoma counties that love using their Pinot and Chardonnay. They have a longer growing season than anywhere else around here. They pick about two weeks later than Russian River. Dave Ramey makes a killer Syrah there too. Dan Berger reminds us about what Jeff Gaffner from Black Kite said recently on this show about his Petaluma Gap Pinot. All the great Pinot Noir specialists use fruit from Petaluma Gap, Erica names Gary Farrell, Kosta Browne, Three Sticks, Black Kite and others.There are also a few great wineries located there, Blue Wing and Keller Estate she mentions. Erica describes the Petaluma Gap area. Some parts are at higher and lower elevation, some a little more in the fog line. They harvest at least two weeks later,

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

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.

In this special episode of 1337 Wine TV, Mark sits down with Megan Yount, Assistant Winemaker at Patton Valley Vineyard. They got to enjoy a gorgeous day outside talking wine, international wine growing areas, mountains, grapes other than pinot ;), and other stuff. It was just about 40º F outside BTW too! But the sun was shining bright! The penultimate episode of Mark's Willamette Valley trip. Don't get to use that word much.Link for the show:Patton Valley Vineyard

ROCO Winery Collection INTERVIEWS This interview is with Rollin and Corby Soles, owners of ROCO Winery. In this interview, the couple discusses how they found themselves in the wine industry. Rollin talks about the various places he worked and how he traveled around the world working in the wine industry, and later settling down permanently to the Willamette Valley. The couple discusses why they chose to make sparkling wine, chardonnay, and later pinot noir. They talk about their decision to start ROCO and the reasons why this vineyard is so unique. Rollin and Corby later go on to speak about their wine making and marketing philosophies, the future of ROCO, and finally the future of the Oregon Wine Industry itself. This interview was conducted by Rich Schmidt at ROCO Winery on August 8th, 2018. This interview is with Jarod Sleet, the Assistant Winemaker at ROCO Winery in Newberg, Oregon. During this interview, Jarod talks about how food led him to a career in wine, his first harvest and his passion for sparkling wine. He also discusses his involvement in the Red, White and Black Documentary. This interview was conducted by Stephanie Hofmann at ROCO Winery on July 16th, 2018.

Halloween Cocktails Imbibe | Creepy Cocktails and Witchy Wines | Susie Shelby (Interview) https://selbywinery.com/our-story/ https://www.intrinsicmotivation.life/ Halloween parties are a great way to get creative with costumes AND cocktails! Invite food and wine expert Susie Shelby for a fun show where you'll be serving up creepy concoctions like the Rosemary's Baby, the Dark and Spooky, and the Pina Choulada. She'll also share simple advice for low-stress entertaining. “Most importantly, choose foods and snacks that don't need utensils and can be prepared ahead of time. Then set up food and beverage stations so guests can help themselves throughout the party.” A winemaker for more than twenty years, Selby is an expert on food and wine pairings. She's the proprietor of Selby Winery. Selby Winery was founded in 1994 by Susie Selby, Winemaker, and her father, David K. Selby, M.D. Dr. Selby was a Vietnam war hero, a marble sculptor, and a world-renowned spine surgeon who traveled internationally, primarily to Europe. These trips were instrumental in an affinity for old-world wines that he and Susie shared starting with the first vintages of Selby Chardonnay and Pinot Noir. Susie learned to make wine in a hands-on apprenticeship environment, starting as a tasting room manager, then a forklift driver/Cellar Master and eventually becoming the Assistant Winemaker at a larger winery, while still making the Selby Wines. Prior to his sudden death in 1997, Dave and his wife Nancy, who lived in Dallas, would travel frequently to Wine Country to taste blends with Susie and enjoy the food and wine of the region. After Dave passed away Susie decided to continue the dream of Selby and managed to do it on her own through a lot of hard work and challenges. Today she still has no partners or investors. Selby Winery produces over sixteen different varietals and has won numerous awards and accolades. “Enjoy wine; enjoy life,” will continue to be Susie's approach to being a winemaker. That expression, like the wines, is a reflection of the passion, the fun and the enjoyment that Susie and Dave shared. halloween cocktails imbibe - How to Make Halloween Drinks - Find and Share Everyday Cooking Recipes Drinks & cocktails with Maple Syrup Making cocktail recipes at home can be pretty simple, too Learn how to make a Gin Rickey cocktail with this simple Gin Rickey Recipe How to make a Rum Relaxer Cocktail the orange margarita recipe is an awesome halloween cocktail recipe with tequila that can really wow your friends this year. how to make a halloween cocktail: the frankenstein's monster. You can even do research on how to make Halloween drinks, and snacks for added spirit Top Questions: Can you drink cocktails with dry ice? What is a good drink to bring to a party? Can I put food coloring in alcohol? Which is the best alcoholic drink for ladies? Which is the tastiest alcoholic drink? What's the best alcohol to drink for the first time? #halloweencocktails2019 #halloweendrinksnonalcoholic #boozyhalloweendrinks #halloweenalcoholicpunch #easyhalloweencocktailsuk #halloweencocktailswithchampagne #halloweencocktailsrum #halloweenmargaritas #halloweenliquor --- Support this podcast: https://anchor.fm/intrinsic-motivation/support

Halloween Cocktails Imbibe | Creepy Cocktails and Witchy Wines | Susie Shelby (Interview) https://selbywinery.com/our-story/ https://www.intrinsicmotivation.life/ Halloween parties are a great way to get creative with costumes AND cocktails! Invite food and wine expert Susie Shelby for a fun show where you’ll be serving up creepy concoctions like the Rosemary’s Baby, the Dark and Spooky, and the Pina Choulada. She’ll also share simple advice for low-stress entertaining. “Most importantly, choose foods and snacks that don’t need utensils and can be prepared ahead of time. Then set up food and beverage stations so guests can help themselves throughout the party.” A winemaker for more than twenty years, Selby is an expert on food and wine pairings. She’s the proprietor of Selby Winery. Selby Winery was founded in 1994 by Susie Selby, Winemaker, and her father, David K. Selby, M.D. Dr. Selby was a Vietnam war hero, a marble sculptor, and a world-renowned spine surgeon who traveled internationally, primarily to Europe. These trips were instrumental in an affinity for old-world wines that he and Susie shared starting with the first vintages of Selby Chardonnay and Pinot Noir. Susie learned to make wine in a hands-on apprenticeship environment, starting as a tasting room manager, then a forklift driver/Cellar Master and eventually becoming the Assistant Winemaker at a larger winery, while still making the Selby Wines. Prior to his sudden death in 1997, Dave and his wife Nancy, who lived in Dallas, would travel frequently to Wine Country to taste blends with Susie and enjoy the food and wine of the region. After Dave passed away Susie decided to continue the dream of Selby and managed to do it on her own through a lot of hard work and challenges. Today she still has no partners or investors. Selby Winery produces over sixteen different varietals and has won numerous awards and accolades. “Enjoy wine; enjoy life,” will continue to be Susie’s approach to being a winemaker. That expression, like the wines, is a reflection of the passion, the fun and the enjoyment that Susie and Dave shared.

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.

The Petaluma Gap is the subject of today’s California Wine Country with Steve Jaxon and Dan Berger. Our guests are Erica Stancliffe from Trombetta Family Wines and Tom Gendall, Assistant Winemaker at Cline Family Cellars. In 1989 Erica Stancliffe’s parents were home winemakers. In 2010 she and her mother started Trombetta Family Wines. Paul Hobbs was their consulting winemaker until 2014 when Erica stepped in. Cline was started in 1982 with some old vineyards in Contra Costa County. They had Zinfandel, Mourvedre and others there. In 1989 he moved to a vineyard in Sonoma County. Today they make a lot of wines including Pinot Noir and Chardonnay and several other varietals from the Petaluma Gap. They have 650 acres in Petaluma Gap with Chardonnay, Viogner, Pinot Noir, Pinor Gris, and others. The Petaluma Gap is the newest AVA, getting its designation just two years ago. Dan Berger says that Petaluma Gap is a well-defined appellation, designed specifically to define the cooler regions. It is different than Sonoma Coast. It has a series of winds that come from morning to evening, with different temperatures. These form different acid levels for the wines grown there. It’s defined by weather, rather than soil, being traced by the path of the wind. Erica describes the wind readings they took throughout the region The data they had on the consistent 11 miles-an-hour wind had a lot to do with the AVA approval. They are predominately known for Pinot Noir, Chardonnay and Syrah, which are what the Gap is known for. Tom Gendall describes the other varieties they grow there. Dan says that Cardonnay grows well in colder climates where the sugars don’t get too high. This appellation is yet to be discovered by many people. Erica describes several vineyards that are well known as sources for several major winemakers. The are is getting more and more recognition. The more you leave the fruit on the vines, the better the quality of the fruit will be. They taste a Gap’s Crown Chardonnay, on the southwest facing slope of Sonoma Mountain. She describes the acidity, minerality and concentration. Dan says you don’t get this flavor profile in a warmer climate. The aroma has a Burgundian cast to it, says Dan, with a faint tropical note burried under some squash-like characteristics. Dan “Lay It Down” Berger says this needs about two more years. The acidity it there to protect it in the cellar. The Petaluma Gap AVA is large geographically but there are not a lot of acres planted. There are 6 tasting rooms and more being built. There are 202,000 acres in the area and only 4,000 acres are planted. Tom and Erica describe a wine cruise on the Danube River that they are organizing for next year.

GuestsMelissa Burr, Vice President of Winemaking, Stoller Family EstateKate Payne-Brown, Assistant Winemaker, Stoller Family EstateKatie Santora, Winemaker, Chehalem WinesWinery Bios:Stoller Family EstateStoller's LEED Gold and LIVE certified winery combines progressive, environmentally-friendly design with gentle, traditional winemaking practices that minimize their environmental impact. Their gravity flow process offers a more gentle approach to winemaking, allowing a reduction in the amount of energy required for wine production. These factors make them one of the premier sustainable wineries in the Pacific Northwest, and they are proud to be the first LEED Gold Certified winery in the world.They harvest, process, ferment and age each individual section of fruit separately. This process allows the ability to highlight the unique characteristics and extraordinary diversity of flavors created by the age of the vines, vine density, and micro-climate within each individual section.The goal is to produce elegant wines that reflect the individuality of the site as well as their place within the Dundee Hills. Their wines are beautifully textured and layered with fine, silky tannins, bright red fruit, hints of earth and spice, mouthwatering acidity that will help age the wines for many years to come.See what Stoller Wines Vineyards is up to on Instagram! Chehalem WinesChehalem boasts a rich history of innovation, sustainability, and exceptional quality. Known for their single-vineyard Pinot Noirs and a progressive approach to white wines, they firmly believe that outstanding wine should accompany every course of a meal.Their wine quality is determined by the cool macro-climate of the Willamette Valley, vintage, soil profiles, vineyard micro-climates, and winemaking style. Their job is to let the terroir speak and to make the winemaker imprint as transparent as possible.The climate and winemaking style reveal wines that emphasize balance, elegance and texture. This openness allows the vintage and three terroirs on which they farm to express themselves as wines of startling distinction.Their objective is to blaze a trail towards a future that is stimulating, exciting and beautiful—such as it must have been generations ago for the Calapooia, overlooking their “valley of flowers.”See what Chehalem Wines is up to on Instagram!

In this episode, host Heidi Moore will guide us through two diverse wine stories. The first centers on two interconnected wineries and their processes; and the second shows the culmination of a collaborative effort between the wineries mentioned in the first story. Guests Melissa Burr, Vice President of Winemaking, Stoller Family Estate Kate Payne-Brown, Assistant Winemaker, Stoller Family Estate Katie Santora, Winemaker, Chehalem Wines You can follow Wine Crush on Social Media: Website: Wine Crush Podcast Facebook: WineCrush, StoriesUncorked Instagram: Winecrushpodcast --- Send in a voice message: https://anchor.fm/winecrushoregon/message

In a previous life I was immersed in the art and culture of the music industry, writing and producing in Los Angeles when a different muse caught my eye in the form of the seductive Pinot Noir, drawing me into the artistry of winemaking. After several years at various wineries such as Clos du Bois, Assistant Winemaker at Armida and Winemaker at Dutcher Crossing, I decided now to honor my muse with a creation all my own: L’Objet Wines. My philosophy on winemaking is really very simple. I pursue the finest vineyards and fruit, turning away grapes I believe would require too much manipulation. I believe that the vineyard should do the talking and I am the steward for it’s voice. I am sure you will find the quality of the grapes, the vineyards and this wine will speak for itself.

We couldn’t be more excited to bring in Nottingham Cellars Director of Winemaking, Craig Ploof. We created this show to highlight the many talented people in the Livermore Valley, but we didn’t want it all about NC. The show wouldn’t be complete if we didn’t give Craig a listen. Craig cut his teeth in the LV wine industry as a part time tasting room associate at Steven Kent Winery. This is where he gained his passion and sparked what would ultimately become a complete career change.  Craig’s hunger for knowledge and experience eventually got him some time helping Steven Mirrasou and Tom Stutz in blending and production. After a few years helping on the side, he quit his job to become Assistant Winemaker for SK and La Rochelle. After a few years he went over to Nottingham Cellars to continue his growth in the industry.  Craig is a talented winemaker and is passionate about seeing the region get the credit it deserves. His efforts at NC have helped them achieve new heights in quality and the best is yet to come!

TTG is back featuring Livermore Valley winery owner Denise McKahn of McKahn Family Cellars. Denise has been in the industry since 1992 when she took a job in the accounting department at Wente Vineyards in the Livermore Valley. She held a few roles at Wente before taking time off to be a mother. She returned to the Livermore Valley to work in hospitality at some of the Valley's small wineries before eventually ending up at Concannon. Recently she left her post as Operations Manager for the hospitality department to focus full time on Mckahn Family Cellars. Denise and her family launched the brand in 2014 producing a range of varieties from well regarded vineyards and AVA's in the north coast before eventually making a hard pivot to produce exclusively Calfornia grown Rhone varieties. Denise serves as CEO and oversees tasting room operations at their location in the Livermore Valley alongside her husband, (and bad ass dude) Kevin. Her son, Chuck, serves as winemaker and is the visionary behind the brand and the wines. With Chuck's wife helping in the marketing department it truly is a family affair at Mckahn. Chuck is one of the most accomplished young winemakers in the game. After graduating from the SLO Vit program, he landed an internship working with Philip Titus at Chappelet on Pritchard Hill. He was able to parlay this into a full time Enologist position, and eventually was promoted to Assistant Winemaker. He is now serving as Winemaker at William Harrison in Rutherford where he makes the wine for both brands, among others. Chuck is actually coming on in a future episode, so we will get to know more of his story then. Denise tells us her story from her time entering the industry to launching her brand, the folks that created her foundation to grow and set the course for her and the family ultimately to launch their own family label. We here about the good times, the bad times, the hard work involved in making her winery a success. Denise is passionate about the game, and dedicated to seeing her lifelong dream come true. Visit Mckahn at their tasting room and you will be sure to enjoy some amazing wines with great people. As they say, "come in as friends, leave as family." 2245A South Vasco Rd Livermore, CA 94550 http://mckahnfamilycellars.com/ IG: @mckahnfamilycellars FB:@mckahnfamilycellars TW: @mckahnfamily

Smith-Madrone is one of Napa Valley’s authentically artisanal wineries, founded in 1971 by Stuart Smith. Winemaking and grape-growing are handled entirely by the two brother-proprietors, Stuart and Charles Smith, iconoclasts known for their staunch adherence to dry farming on their mountain vineyard. Stu’s son Sam Smith is the winery’s Assistant Winemaker. All of Smith-Madrone’s wines come from the 38 acres of estate vineyards surrounding the winery, planted 48 years ago by Stuart and Charles. The vineyards extend across steep mountainsides, at elevations between 1,300 and 1,900 feet, on slopes angling up to 34% at the top of the Spring Mountain District appellation in the Napa Valley. Total production each year is less than 4,000 cases.

Michael Long, son of Larry and Linda, and Head Winemaker, Michael graduated Magna Cum Laude from Fresno State University with a Bachelors of Science in Enology. Michael was just 15 years old when his parents purchased the land that Amador Cellars now sits on. His love and passion for grape growing and winemaking blossomed as he began to learn more about the process and gained an appreciation for what it takes to make a nice bottle of wine.   Michael began working in the vineyard as a teenager and gradually became more involved in other aspects of the business, including working side by side with father and winemaker, Larry.   Michael became the Assistant Winemaker in 2008 and held the position for 5 years prior to taking the reins from his father as Head Winemaker in 2013.   Michael is also very involved with the grape growing and farming, and you may find him pouring in the tasting room and at events from time to time.

In today's episode, I have the privilege of sitting down with Aaron Pott, Owner, Proprietor, and Winemaker for Aaron and Claire Pott and Daughter's Wines out of the Mount Veeder AVA of Napa Valley. Aaron talks about his experience at Newton Vineyards in 1990, working as Assistant Winemaker alongside legendary winemaker John Kongsgaard, and at times sharing the presence of world-renowned Oenologist Michel Rolland during consultation visits. Aaron talks about his experience in France both as the Head Winemaker for Chateau Troplong-Mondot, and eventually the Director of Winemaking for Chateau La Tour Figeac. Aaron discusses the 90's being the era of right-bank bordeaux's, a time when technological improvements in winemaking and vineyards were on the rise, and the privilege it was to be making and learning about these wines every day. Aaron talks about Aaron and Claire Pott and Daughter's Wines, the variety of different wines produced under this label, and the privilege it is to be intrinsically focused on this brand, while having his family there with him during the day to day. Aaron also talks about how he's trying to bring Napa Valley back to its roots as a winemaker so to speak, and his love and passion for the way wines used to be. Whether consulting with big brands such as Blackbird Vineyards, Quixote Winery, and Seven Stones Winery just to name a few, or accepting Winemaker of the Year for Food and Wine Magazine in 2012, Aaron Pott has seemingly done it all with yet so much more to offer along his journey. I have no doubt that with everything you're going to learn today, combined with one of the most energetic and captivating personalities you're going to hear on this podcast, Aaron Pott will do more than just impress you with all his stories and all his wisdom as he educates you and inspires you on what has propelled him to the place he is today. So sit back relax, and get ready, because you are going to love this episode. Cheers   You can follow Aaron on Instagram at www.instagram.com/aaron_pott To purchase Aaron's wines or sign up for an allocation: www.pottwine.com www.blackbirdvineyards.com www.quixotewinery.com www.sevenstoneswinery.com www.fishervineyards.com www.greerwine.securecheckout.com www.martinestate.com www.josephcarrwine.com www.sthelenawinery.com   You can follow Mr. Wine Guy on Instagram at www.instagram.com/themrwineguy and on Facebook at www.facebook.com/themrwineguy Also, make a statement in your very own Mr. Wine Guy Swag which can be found at https://mrwineguy.com/collections/mr-wine-guy-swag-1

Rock'N Vino Episode 7 featuring Murphy Goode Winemaker Dave Ready plus Brad Paisley & Bonnie Hunt   Murphy Goode Winemaker Dave Ready Jr. is the quintessential Rock'N Vino guest - growing up in Minneapolis, his aspired to be not just a musician, but a rock star. Fronting his band on vocals, Ready found success recording and touring with an Allman Brothers-influenced sound. Also a Dead Head, Ready followed the Grateful Dead on tour for 179 shows. Ready moved to California to continue his musical pursuits and to 'be closer to Jerry'. While in California, Ready found a new passion, his father invited him up to Healdsburg to work crush at Murphy-Goode Winery and the rest was history. Ready to moved to Australia to continue his newfound winemaking passion before returning to California in the late 90's to become Assistant Winemaker at Murphy-Goode, and eventually Winemaker in 2001. Dave still plays drums and gets out to his share of concerts when he's not busy in the vineyards. Check out this week's episode, an insightful and entertaining discussion with Murphy-Goode Winemaker Dave Ready Jr.   Plus, an added bonus on this week's episode. RNV got a chance to sit down with country megastar Brad Paisley and acclaimed actress and comedienne Bonnie Hunt prior to their taking the stage at Sonoma State University's "Thicker Than Smoke" fundraising event, a benefit for north bay fire relief.  

Dan Petroski was born and raised in Brooklyn, NY, and has the swagger and the accent to prove it. After attending Columbia University where he played football, Dan went to work for Time, Inc. While there, he earned his MBA from NYU and worked his way up the ranks towards a promising future in magazine publishing. A good chunk of his tenure at Time was spent managing advertising clients, which involved considerable schmoozing. This is how Dan learned wine, by walking his expense account through the lists of Manhattan’s top restaurants. When the Wall Street Journal tried to poach him, Dan took a moment to reflect. Deciding a change of life was in order, he jettisoned to Sicily for a year, where he interned at Valle dell’Acate. While Dan’s intention was to return to New York to sell wine, a harvest invitation from Andy Smith at DuMOL in 2006 was too good to pass up, and Dan left the city again, this time facing west. After harvest, Andy Smith hired Dan as Cellar Master at Larkmead. The following year, Dan was promoted to Assistant Winemaker, ultimately claiming the Larkmead Winemaker title in 2012. Before cementing his status as a Napa Valley Cabernet winemaker, in 2009 Dan launched a white wine only brand called Massican. Massican is Dan’s ode to the Mediterranean and his time spent living in Italy and drinking white wine. Dan is a gifted, instinctual winemaker, and his old world palate has guided his philosophy on wine. Dan’s approach and ability to craft wines as diverse as Cabernet Sauvignon and Tocai Friulano has earned him the recognition as San Francisco Chronicle’s Winemaker of the Year in 2017. In the Drink is powered by Simplecast

Dawn Martella is currently winemaker for Karmère Vineyards and Winery, a 6500-case facility in the heart of California’s Shenandoah Valley. Dawn’s emphasis on vineyard expression and understanding of yeast attributes and barrel contributions results in carefully crafted, award-winning wines. A relative newcomer to the winemaking industry, Dawn’s passion for her art is evident in the subtle complexity of her wines. Prior to her relationship with Karmère, Dawn and her husband, Richard, were part owners in another local winery, where she served as both General Manager and Assistant Winemaker. The wines produced by Karmère include Viognier, Syrah, Barbera, and Zinfandel varietals. Dawn and her husband, a winegrower, especially enjoy time with their family and friends. A farmer at heart and an avid gardener, she can often be found walking the vineyards to see what the grapes are doing. Dawn also enjoys hiking, kayaking, and motorcycling. As a country girl growing up in Grass Valley, Dawn Martella always wanted to be a winemaker. Fate intervened in the most unlikely of places: While taking a college welding class. Martella recalls, “The instructor gave me a bottle of wine from his vineyard. Since I already had a crush on him, at that point the sky opened and a beam of light illuminated him. I think there were angels singing in the background, too.” The instructor became her husband; as a viticulture and plant science teacher, he helped spark her journey. After working on small productions, she initially turned down Karmère owner Marilyn Hoopes’ offer to become winemaker because of the sheer size, but a pep talk from her husband convinced her to reconsider. “And I’m glad I did,” says Martella. “I just love being here and doing what I do.” Martella is now approaching her 11th harvest at Karmère, and is deeply passionate about all aspects of winemaking. Every winemaker does things a little differently; Martella says she likes to focus on varietal character. “I want to taste those elements that make Barbera, Grenache, Zinfandel, etc., taste the way they are.  When I walk through the vineyard, I taste the whole cluster, because it tells me what the wine wants to be.” Of all the aspects of winemaking, walking the vineyard prior to harvest is her favorite. Says Martella, “There’s a welcoming peace to the vineyard that draws me, and I’m always at my happiest touching the vines and watching their progress. Someone once quoted ‘how can one be an atheist in the vineyard, when you find yourself in the presence of the Divine?’”

Michael Long, son of Larry and Linda, and Head Winemaker- Michael graduated Magna Cum Laude from Fresno State University with a Bachelors of Science in Enology. Michael was just 15 years old when his parents purchased the land that Amador Cellars now sits on. His love and passion for grape growing and winemaking blossomed as he began to learn more about the process and gained an appreciation for what it takes to make a nice bottle of wine.  Michael began working in the vineyard as a teenager and gradually became more involved in other aspects of the business, including working side by side with father and winemaker, Larry.  Michael became the Assistant Winemaker in 2008 and held the position for 5 years prior to taking the reins from his father as Head Winemaker in 2013.  Michael is also very involved with the grape growing and farming, and you may find him pouring in the tasting room and at events from time to time.

4-24-18 we are yeast hunting today! Our guest is Luke Holcombe, with Scott Labs. Born and raised in California’s Central Valley, Luke grew up surrounded by wine grapes. This led him to pursue a degree at CalPoly, San Luis Obispo in Wine and Viticulture. Prior to joining Scott Laboratories, Luke was the Assistant Winemaker at McManis Family Vineyards in Ripon, California and Head Winemaker for Post Winery in Altus, Arkansas. He currently resides in Alma, Arkansas with his dog, Mr. Wilson. Scott Laboratories Inc. (USA) and Scott Laboratories Ltd. (Canada) are privately held companies specializing in value added products for the North American wine, craft brewing and distilled spirits industries. Their predecessor firm (the Berkeley Yeast Laboratory) was literally founded in the weeks prior to the end of Prohibition in 1933. The mission of the new company was to help customers produce better products for THEIR customers. Value added was a core principal then.  It remains a core value eight decades later. Their first products were lab services and yeast. In the years that followed the needs of the industry customers led them first to cellar supplies, then to packaging and finally into processing and bottling equipment. It has been an 80 year evolution driven by the concept of adding value. Our current product portfolios include some of the most famous names in the wine, craft brewing and spirits industries. In some cases we have our own proprietary products (such as Sparkolloid and Scottzymes) while in other cases we work with partner firms. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Scott Lab Fermentation Handbook Biomass Content Governs Fermentation Rate in Nitrogen-Deficient Wine Must Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae Wine secondary aroma: understanding yeast production of higher alcohols Metabolic and transcriptomic respond of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions Effect of low temperature fermentation and nitrogen content on wine yeast metabolism Why, When and How to Measure YAN Chemistry in Winemaking Fermentation Management Practices Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium Tailored Organic Nutrient Additions Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events April 29 - Brothers' Drake Mead - Wafflepalooza May 5 - B.Nektar - Spring Fest May 5 - California Honey Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

We'll hear from Francis Ford Coppola's Assistant Winemaker Meghan Rech on what they are doing at Francis Ford Coppola Winery to help fire & flood victims through donating dollars on every glass, bottle or case you purchase at supporting restaurants and hotels of Bee's Box Wines, Virginia Dare Winery, and Francis Ford Coppola Wines by donating to The Direct Relief program in Goleta. And also joining us today is successful serial-restaurateur and our good friend, Adam White! Adam owns The Fishouse, The Boathouse, The Santa Barbara Shellfish Company, and Casa Blanca. Adam is supporting the Francis Ford Coppola give back program. Francis Ford Coppola Gives Back to Santa Barbara Restaurants & Hotels! For every glass of Coppola or Virginia Dare Winery wine a customer orders at a partner restaurant, we will give $1 towards a charity that is helping with the fire/mudslide victims. The money will come from Coppola Winery, not from the restaurant. The money collected will go to the Charity group “Direct Relief” located in Goleta, and helping the victims of the Thomas Fire and mudslides in Montecito, See more at: francisfordcoppolawinery.com americanpioneerwinegrowers.com/en/bees-box https://www.virginiadarewinery.com CP: And Support Francis Ford Coppola's Direct Relief for Santa Barbara by drinking wine at Adam White's restaurants at: fishousesb.com boathousesb.com shellfishco.com casablancasb.com And Jane with locations in Santa Barbara and Goleta janesb.com Help support those affected by the Thomas Fire's by going to directrelief.org