Podcasts about domaine dujac

In this episode of the Vint Wine Podcast, hosts Brady Weller and Billy Galanko return with stories from recent wine travels through Burgundy, Rhône, and Bordeaux, followed by an in-depth conversation with Rod Smith MW, Chairman of the Institute of Masters of Wine. This episode is perfect for wine professionals, collectors, and enthusiasts looking to understand the Master of Wine (MW) designation, how it differs from the Master Sommelier (MS) path, and the future of the global wine industry.✈️ Wine Travel Stories:Billy's first-hand impressions from Burgundy, including visits to Domaine Dujac, Clos de la Roche, Chablis Grand Cru, and conversations with William Kelley.A dramatic visit to the Hill of Hermitage during a windstorm.Behind-the-scenes experiences in Bordeaux with MW students

From The Wine Conversation with Sarah Kemp (wine-conversation.com)Episode Summary:Jasper Morris MW, author of “Inside Burgundy” and www.insideburgundy.com, takes a deep dive into the appellation of Morey-St-Denis, which is situated in the Côte de Nuits between the villages of Chambolle-Musigny in the south and Gevrey-Chambertin to the north.He explains how its terroir is similar to Gevrey-Chambertin, with its underlay of limestone which stretches through to Chambolle-Musigny. The main grape is Pinot Noir, but there is a little white wine produced, Chardonnay and Aligoté. Morey-St-Denis is the only village in the Côte d'Or where Aligoté is permitted. Jasper reveals the role that Domaine Ponsot had in allowing the grape to be included in the appellation rules.What does it taste like? “I like to think of it as a slightly more savoury, slightly more wilder type of wine….if Morey wasn't quite so small, I think it would be more famous.”Jasper discusses the famous grands crus; Clos des Lambrays, Clos de la Roche, Clos St Denis and Clos de Tart. The Morey premiers crus span the commune on the lower slopes behind the grands crus, but another small band lies just above the grands crus. The village wines are on the lower slopes, where there is more clay.Producers Jasper recommends looking out for include Clos des Lambrays, Clos de Tart, Domaine Arlaud, Domaine Castagnier, Domaine Dujac, Domaine Robert Groffier, Domaine Hubert Liginier, Virgile-Lignier-Michelot, Domaine Perrot-Minot, Domaine Taupenot-Merme, Cecile Tremblay and Domaine Ponsot. His tip for one to watch is Domaine Stéphane Magnien. Jasper's obscure fact – the vignerons of Morey-St-Denis are known as the loups de Morey (the wolves of Morey).You can also find Jasper's guest appearances on other Podcast/Video channels we work closely with: The Wine Conversation 67 Pall Mall TV Bringing Burgundy closer to you with every episode!Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @jaspermorris.insideburgundy

WIJNMAKER RAUL MORENO Hij begon als keukenmedewerker in Londen, werd sommelier in de Verenigde Staten en belandde later in Australië. Daar startte hij als duikinstructeur en volgde ondertussen een studie Wine Science aan de Universiteit van Melbourne. Na zijn afstuderen bleef hij aan als docent sensorische analyse en reisde van wijngaard naar wijngaard om ervaring op te doen. Op een gegeven moment deed hij zes oogsten per jaar, waaronder in Australië (vroeg en late oogst), Nieuw-Zeeland, Zuid-Afrika, Bourgogne (bij Domaine Dujac), Portugal, Oostenrijk, Georgië en Spanje. De wijnen zijn verkrijgbaar bij Wijnkoperij Europa voor consumenten en bij ⁠Karakter Wijnimport⁠ voor restaurants en wijnwinkels. De line up: Destellos – 2022 – palomino & 15% arino El Dia – 2022 – chardonnay El Propósito – 2022 – palomino La Retahíla – 2022 – perruno La Inflexión – 2022 – pinot noir & syrah La Femme d'Argent – 2022 – palomino & syrah La Quimera – 2022 – pinot noir Dark n Stormy – 2022 – tintilla

Richard Sanford co-founded the Sanford and Benedict Winery and planted the Sanford and Benedict Vineyard. He founded the Sanford Winery, and he founded the Alma Rosa Winery, all in the Santa Barbara County of California.Richard discusses his sailing career, working in the merchant marine, racing boats recreationally, and as an officer in the United States Navy. He talks about his travels around the globe, both before and after his service in the Vietnam War. He reflects on his short time working in business and education, and then his segue to planting a vineyard in what became the Sta. Rita Hills appellation of California. That vineyard became known as the Sanford and Benedict vineyard, and Richard co-founded the Sanford and Benedict Winery with Michael Benedict to produce wine from that vineyard. They had realized that Santa Barbara County, with a transverse mountain range, offered opportunities for growing vines in areas cooled by winds coming off the Pacific Ocean.Richard remembers his introduction to wine and a bottle of Volnay, and his desire to plant Pinot Noir in the Sanford and Benedict Vineyard. He talks about the early days getting the vineyard going, in an area where Pinot Noir had not been planted previously. He discusses the geography and geology of the place, as well as the history of ownership there. Richard recalls converting a small barn into a winemaking facility, building the fermenters, and inviting his friends to harvest the first grapes from Sanford and Benedict. He also recalls the subsequent visit from the local sheriff. Besides the attention of the police, the activity at Sanford and Benedict also attracted interest from wine writer Robert Lawrence Balzer, who wrote about the wine being made near Lompoc.Richard talks throughout this interview about both the agriculture aspect and the business side of making wine. He notes that tax write offs were an impetus for the planting of many of the vineyards in Santa Barbara County in the 1970s. He talks about the difficulties of dry farming and of organic viticulture in that area. Richard recalls meeting his wife Thekla during a fun sail. And he talks about the tough breakup with his business partner Michael Benedict that would eventually lead Richard to found the Sanford Winery near to the original Sanford and Benedict Vineyard.Richard recalls the Small Winery Technical Society, and the other winemakers in the group, such as Dick Graff and Josh Jensen. He talks about the role that that group played in his own development as a winemaker, and the camaraderie that he found amongst a group of friends who were also competitors in the wine business. Richard thinks on that period with a lot of fondness. He also has a fondness for the period of time where he felt he was at the forefront of wine and food in California, meeting and sharing time with people like Julia Child and Robert Mondavi.Richard shares his memories of visiting Burgundy and meeting vigneron and winery owners like Vincent Leflaive of Domaine Leflaive, Jacques Seysses of Domaine Dujac, and Aubert de Villaine of Domaine de la Romanee-Conti. Richard notes specifically what he learned while tasting in Burgundy, and what he brought back to his own winemaking work in California.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steve Doerner is Winemaker Emeritus at Cristom Vineyards in Oregon.Steve discusses his shift from being a Biochemistry Major at UC Davis in the mid-1970s to his first Job working for Josh Jensen at Calera Wine Company. Steve arrived at Calera for the 1978 harvest, the first vintage for Pinot Noir at Calera. Josh had begun making wine at Calera in 1975, first planting a Pinot Noir vineyard in 1974. Josh hired Steve after a blind tasting test that included tasting a La Tâche. Steve worked at Calera for a total of 14 years. During that period of time, Steve met some of Josh's peer/friend group in Burgundy, a circle of people that included Jacques Seysses of Domaine Dujac.Steve recalls his early years working at Calera in its limited facilities, working highly physical harvests that left him questioning if this was really the career path for him. He talks about his early days tasting wine, mostly Zinfandel from California. He also talks about utilizing different fermenting techniques in response to certain winemaking tools, and his growing knowledge of the techniques being implemented in Burgundy by the likes of Jacques Seysses and others. Steve comes to the conclusion that in California in the 1980s, Pinot Noir was often treated like Cabernet in the wineries. He also concluded that this was problematic, and began teasing out the nuances of practical meaning from adages he heard in Burgundy.A serious accident left Steve questioning his relationship to his job, but his perception of his worked changed after his first trip to Burgundy. Steve encountered Jacques Seysses as an outsider to Burgundy who was actively experimenting with different ways of doing things with his winemaking. Steve developed a friendship with Christophe Morin, who eventually worked for many years at Domaine Dujac, and who later died in a motorcycle accident Although Calera was in an isolated location, Steve tasted fairly regularly with other top American vintners, including Dick Graff of Chalone, Jeffrey Patterson of Mount Eden Vineyards, and Ken Wright. Eventually Josh and Steve began to make white wine at Chalone, including from Chardonnay, Chenin Blanc, and Viognier. Josh brought back Viognier from France to the United States. And Steve recalls going to France to speak with vigneron in the Rhône Valley about Viognier. For the red wine from Pinot Noir, they contended with very low yields from the Chalone vineyards, with limited access to water. Steve leaves Calera and transitions to working at Cristom Vineyards in Oregon from 1992, encountering a supportive winemaking community in Oregon. He recalls his early days at Cristom, and his first harvests there. He talks about planting vineyards at Cristom, and how they went about it. He also shares his realization that over the years the ripeness levels in the vineyards have changed, and that he has been rethinking vineyard planting decisions that were made in the 1990s. He also believes it is now possible to achieve ripeness at higher elevations in their vineyards. He further asserts that keeping the vineyard yields low, with a lot of thinning, is less necessary than it once was.Steve discusses where Cristom is located in the Willamette Valley, inside what is now the Eola-Amity Hills AVA. He talks about the influence of wind from the Van Duzer Corridor, and also the Columbia Gorge. He asserts that lower humidity in the area implies lower disease pressure, and points out that due to the wind, fruit typically gets dry on the vine after rainfall in the vineyards. Steve notes that the soils at Cristom are primarily volcanic, and that they retain water due to their clay content. He contrasts this situation with the sedimentary soils that are found elsewhere in the Willamette Valley. Steve goes into detail about the ripeness levels in the vineyards, and how they have changed since the 1990s. He notes that more extreme vintages have occurred more recently. He talks about the differences between vineyard designate Pinot Noir wines from Cristom: Louise, Jessie, Eileen, and Marjorie.He talks about using less whole cluster for Pinot Noir at Cristom than he did at Calera, and how this affects the taste of the resulting wines. Steve speaks at length about different aspects of whole cluster use, including specifics of stems in the vineyard, in the fermenter, and in the taste of the final wines. He also considers the fashion for whole cluster winemaking more recently. He also addresses approaches to slowing down a Pinot Noir fermentation, and why that is important. He touches on cold soaks, and what they do to microbial activity. He notes that he is opposed to cold soaks, and also opposed to inoculating with yeasts. He explains his winemaking philosophy in approaching phenomenon like reduction. He talks about his approach to racking Pinot Noir, and how he tries to leave Pinot Noir alone during maturation in the winery.Steve talks about making Pinot Gris, Chardonnay, and Viognier in Oregon. He addresses how the climate during the vintage year affects the Viognier grape. He talks about flavor and ripeness vs. alcohol level in finished wines, and about alcohol levels of the wines at Calera and at Cristom. He generalizes about the climate conditions of Oregon and California, and draws a contrast between Burgundy and the growing conditions in both of those states. He also advises keeping in mind that “Burgundian” encompasses a wide array of winemaking techniques, as wine is made in so many different ways in Burgundy.He notes that there was a global fashion for wines of power and bigger fruit, but points out that elegance has become more embraced by wine drinkers, while at the same time Pinot Noir has become more and more popular over the course of his winemaking career.This episode contains a segment recalling the relationship of Josh Jensen with Jacques Seysses of Domaine Dujac, as well as also recounting the work of Christophe Morin in the vineyards of Domaine Dujac and elsewhere.This episode features commentary from:Jacques Seysses, Domaine DujacJeremy Seysses, Domaine DujacJean-Pierre de Smet, co-founder of Domaine de l'ArlotThe interview with Steve Doerner was originally recorded in June of 2018.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of the Vint Podcast, Billy Galanko and Brady Weller catch up with an old friend, Thomas Savre, of Oregon's Lingua Franca winery. After spending time tasting and being immersed in the world's best wines at the likes of Domaine de la Romanée Conti and Domaine Dujac, Thomas finds himself taking the winemaking reigns at Larry Stone and Domonique Lafon's Lingua Franca in the Willamette Valley, Oregon. Lingua Franca was recently added to Constellation Brand's premium portfolio of wine brands, alongside the likes of Robert Mondavi Private Selection, Booker, and Schrader. We discuss Lingua Franca's future and how acquisition by a major wine conglomerate has increased Thomas's ability to do great winemaking work, what it was like coming up through prestigious Burgundian producers, and Thomas's relationship with Chardonnay (and the grape's potential in the Willamette Valley.)For more information on the Vint investment platform, please contact us anytime at brady@vint.co or billy@vint.co. The Vint Podcast is brought to you by the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Skyler Weekes, Mary Gorman McAdams, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Jay Hack Disclaimer: https://vint.co/disclaimer

We got a real comprehensive review of this year's 2023 International Pinot Noir Celebration! Featuring wines from Simon Bize, Kosta Browne, Henri Giraud, Domaine Dujac, Felton Road, loads of great Oregon producers, and many more!! For an even more comprehensive review of this event, sign up at patreon.com/corktaint Thanks guys

We talk to Diana Snowden Seysses - winemaker at two illustrious houses from other sides of the pond. We ask what her approach to viticulture is, how she is mitigating the effects of climate change and why she thinks glyphosate is "The Devil's Spunk". We talk about whole cluster fermentation, inoculation, acidification, oak treatments and more...

Milena Berman is originally from San Francisco, California. After studying art history as an undergraduate, she worked at documenta13 in Kassel, Germany in press relations, and then returned home to San Francisco to work for a private photography collection, Pier24. She also worked in commercial and non-profit art galleries before moving to Burgundy in 2013 to work in cultural tourism. For seven years she organized and led travel programs all over the world for donors and boards of trustees of the world's top cultural institutions such as the Whitney, LACMA, the Serpentine, the Guggenheim and more . Being based in Beaune, Milena was naturally immersed in wine and gastronomy, and found a home in its dynamic wine community. During the pandemic, she went back to study Art Business at Sotheby's Institute of Art while also working for one of the most revered wineries in Burgundy, Domaine Dujac. Today she works in the realms of wine and culture and is most interested in their intersections, fostering connections between people and places through meaningful experiences. Her company, Hautes Côtes (run together with her partner, wine specialist Loïc Lamy) organizes immersive art and wine programs (both travel and event-based) for professionals in the creative and wine industries as well as for private groups, collectors, cultural institutions, and non-profit organizations.    Links: https://www.hautescotes.com/en    music ‘Baby, I Miss The Internet' (Rama, Rama, Rama)  by TOT TAYLOR is used by kind permission of the artist ©Tot Taylor/Songmatic Music (2020) PRS/MCPS/PPL

During our France takeover Jermaine pulled up to visit Jeremy Seysses, owner and winemaker of the acclimated Domaine Dujac. They covered everything from the stereotypes of Burgundy and how it differs from the culture on the ground, to how he's handling climate change, and his philosophy on winemaking overall. Subscribe to the YouTube to check out visuals from the episode or go to www.wineandhiphop.com for details

My guest for this episode is Diana Snowden Seysses. Diana studied Viticulture & Enology at UC Davis, and went on to work in both California and French cellars with Robert Mondavi Winery, Mumm Napa, the Araujo Estate, Château La Fleur de Boüard, Domaine Leflaive and Ramey Wine Cellars. And also for the last 20 years, Diana has been an enologist and part of the family at Domaine Dujac in Burgundy, and consultant at Domaine de Triennes in Provence; and she is also winemaker at Snowden Vineyards in Napa. In addition to this enviable resume of incredible winemaking experience, Diana is one of the leading experts on carbon capture and reuse in the wine industry, and strategies for reducing the massive carbon impact of glass wine bottles. So, while I would have loved to spend this hour asking her about making wine in Burgundy, those questions took a back seat to discussing the urgent story she discovered there. Because it was Diana's experience of working with the natural world and tracking data in Burgundy that led her to the inescapable reality of the urgency and severity of climate change and altered the direction of what she is doing with wine. It should come across rather quickly that Diana is a brilliant mind and bright spirit. So it makes the things that she says about the reality we're facing all the more forceful, and, frankly, sobering. We talk very openly about the challenges of maintaining mental health and keeping courage in the face of what we know. When I started this podcast I said I wanted it to bring hope. In a very real way, this interview with Diana is about moving beyond hope that things will get better, and yet finding the strength to continue to do the work that our planet needs us to do anyway. I personally find the inspiration for this strength in the natural world itself, in everyone I get to interview for this podcast, and in every one of you who listens. I'm extremely grateful for you, and please don't underestimate the influence you can have on each other's spirits and lives. I recently came across this quote by Howard Zinn: "The future is an infinite succession of presents, and to live now as we think human beings should live, in defiance of all that is bad around us, is itself a marvelous victory." I hope you find Diana's defiance as inspiring as I did. http://www.dujac.com/en/the-domain https://www.snowdenvineyards.com/ https://www.portoprotocol.com/ sponsor: https://www.centralaswine.com/

This Climate Talk is moving past the “low-hanging fruit” and reaching for the stars – showcasing wine bottle reuse. The bottle accounts for 50% of a wineries' CO2 emissions, due to the amount of heat required to melt glass along with transportation. Recycling decreases total emissions however, the CO2 budget of a bottle made from recycled glass is still very high, and much of the world's recycling infrastructure is dysfunctional, leaving a huge proportion of wine bottles buried in landfills. For the wine industry to reach zero emissions and continue to use the very best, inert recipient for bottle aging, the only solution is bottle reuse. Four companies, from different countries, join us to share their experience with bottle reuse so that we can revive this once widely practiced tradition. HOST - Diana Snowden Seysses – Winemaker at Domaine Dujac, Winemaker and Proprietor at Snowden Vineyards and member of The Porto Protocol's Global Steering Committee GUESTS - Melissa Saunders MW - Wine Director at The Goods Good - USA - Muriel Chatel - Managing Director of Borough Wines & Sustainable Wine Solution – UK - Bertrand Grafé - Owner of Grafé Lecocq - Belgium - Lise Rolland - Marketing and communications director for Oé - France

 A wonderful evening with Jeremy Seysses of Domaine Dujac and Jasper Morris MW as they both guide us through the following line up of the amazing Dujac wines! Domaine Dujac Wine Line Up:1. Morey St Denis 20162.Morey St Denis 1er Cru 20163.Clos de la Roche 2016 4. Echezeaux 20145.Vosne-Romanée 1er Cru Malconsorts 2014 6.Morey St Denis 20107.Gevrey Chambertin 1er Cru Combottes 20108.Clos de la Roche 20109.Romanée St Vivant 2008 10.Vosne-Romanée 1er Cru Malconsorts 200511. Clos de la Roche 2005 12. Clos St Denis 200113.Bonnes Mares 2001 14.Morey St Denis 199915.Bonnes Mares 199916. Clos St Denis 199717. Chambolle Musigny 1er Cru Gruenchers 2000 18.Gevrey Chambertin 1er Cru Combottes 198919.Clos de la Roche 198820. Clos de la Roche 1976Watch the replay here.Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @insideburgundy#dujac #gevreychambertin #moreystdenis #closstdenis #bonnesmares #echezeaux #chambollemusigny#JMIBLive #JasperMorris#insideburgundy #JMIB #JMIBLive #jaspermorris#wine #insideburgundy#burgundywine #wine #burgundy

2021.  A year with big expectations.  The re-opening of economies around the world with Covid vaccines in distributions instead led to fits and starts with the Delta and Omicron variants.  Wine pricing and costs went through gyrations with the tariffs between the EU and US imposed and then lifted and supply chain disruptions creating both cost and availability issues.  And clean and natural wines continued to become a broader topic amongst wine consumers and the trade who struggle with their definitions and impact.  XChateau assembled a panel across the wine value chain (Producer - Diana Snowden Seysses of Snowden Vineyard and Domaine Dujac;  Importer - Xavier Barlier of MMD; Distributor - Michael Papaleo of Banville Wine Merchants; Retailer - Kyle Meyer of The Wine Exchange; and Lisa Perrotti-Brown MW of The Wine Advocate) to discuss these issues and answer audience questions live on Clubhouse.  A wide-ranging and captivating conversation!Also, people have asked us how they can support the show.  So, we recently launched on  Patreon, where your contributions will help keep the wine business content flowing! Detailed Show Notes: Panelists: Producer perspective - Diana Snowden Seysses, winemaker at Snowden Vineyards in Napa & Domaine Dujac in BurgundyImporter perspective, Xavier Barlier, SVP of Marketing & Communications for Maison Marques & Domaines USA, the importation arm of Champagne Louis Roederer and related companiesDistributor perspective - Michael Papaleo, VP of Sales at Banville Wine Merchants, an importer and distributor focused on the New York, New Jersey, and Mid-Atlantic regionRetailer perspective - Kyle Meyer, Managing Partner of The Wine Exchange, a leader wine retailer in Orange County, CaliforniaWine Critic / Reviewer perspective - Lisa Perrotti-Brown MW, Editor-in-Chief of Robert Parker's The Wine Advocate for the last 13 yearsTopic: Re-opening from CovidDiana - producers in Napa and France weren't required to close. Their biggest concern was keeping employees safeMike - learned how to conduct non-in-person sales (online and on the phone) by creating compelling content and using humor to find ways to engage accountsLuxury wines did well - the average case price pre-pandemic was $136/case; increased by $30/caseOn-premise recovered, but not all the way - 2019 - 55% on-premise, 2020 - 27% on-premise, 2021 - 44% on-premiseCollectors who were drinking through their wines started re-filling their cellarsBanville Wine Merchants was able to expand through the crisis (headcount went from 12 salespeople in 2020 to 16 in 2021, with 21 expected in 2022)Kyle - 2020 Q2/3 - online orders went up dramatically - people bought everything2020 Q4 - needed more inventory, supply chain issues created lack of access that persisted into 2021A lot of people are now comfortable buying wine online, do to a big pick up business75% of sales online pre-Covid, now 85-90%2021 felt more normal, like 2018 (2019 had issues w/ tariffs, etc.)Xavier - MMD's luxury portfolio was positioned mainly towards on-premise Pivoted to off-premise (e.g., high-end Safeway stores in Los Angeles)Champagne shortages in 2021 - Roederer is sold out, pricing of Champagne is higher than it was before, bubbly is more popular than everLisa - The Wine Advocate piggybacked on the success of online wine sales -> web views were up 10x vs. pre-Covid, subscriptions showed strong growth, but not as much as web viewsEvents had to be canceled in 2020, tastings re-factored, including re-packaging wines into little bottles for tastingsPulled off some events (e.g., Kings of Rhone, Bordeaux 2010)End of 2021 - lots of Zoom fatigue, people want in-person events, but push for smaller events (e.g., masterclasses, dinners) to avoid large groupsHope to keep some virtual events in the future w/ hybrid elementsXavier - used to have to travel a lot before, pivoting to virtual staff training in the B2B context in 2021 was more efficient and convenientTopic: Inflation / Wine PricingKyle - some prices have gone up, but more steady than expectedCA prices are going up because of the light 2020 vintage (fires)Bordeaux 2020 releases prices much higherBurgundy - pretty steady pricing with slight increasesGermany - top producers are increasing prices as they were underpriced beforeXavier - w/ tariffs and increased shipping costs, MMD has tried to absorb the impact with their partners - sharing ⅓ producer/supplier, ⅓ importer/MMD, and ⅓ distributorMike - bought long on some products pre-tariffs, which helped through the first half of 2021Did reduce some margins and tried not to pass on increased costs to customersSome allocated Burgundy had to pass on cost increasesLisa - people looked more at domestic wines than usual, specifically 2018 and 2019 Napa wines, primarily because of 2020 fires and short vintageBordeaux 2020 is a lot higher pricing than 2019, even with a less consistent vintageDiana - had supply chain issues pre-Covid, including a glass shortage (as only river sand can be used, not desert sand)Have learned to order early to deal w/ shortages (e.g., glass, labels, capsules)Facing labor shortages globallyWineries have absorbed increased costs of glass and corksTopic: Clean & Natural WinesLisa - there is no definition of clean wine. It's just a marketing fabricationNatural wine is a misleading term as well. It means different things to different peopleKyle - no one has asked for clean wine yetCustomer curiosity around natural wine, but people believe they are faulty wines (e.g., mercaptans, Brettanomyces)Wine merchants need to educate consumers around these topicsXavier - positive part of this trend is that it creates a conversation around wineDiana - need to educate consumers around sustainability. It's positive that people are worried about the climate and sustainability. If there's no definition of the term, it becomes greenwashingAudience Questions: Matthew - how do you best educate, communicate organic sources, and implement sustainable practices without greenwashing? Lisa - be very honest about what you're doingKyle - make them “a” point vs. “the” point, the wine should be “the” point, make the best wine you canZiad - how is the wine sector coping with climate change? Lisa - need to live w/ extreme events (e.g., wildfires, water shortages) more frequently, all over the worldXavier - Piemonte & Champagne have benefitted from climate change, and some have adapted winemaking; e.g., Louis Roederer has evolved their Brut Premier multi-vintage wine to “Collection 242,” a new multi-vintage wine that will have a unique number and release each year as the wine is now based around a single vintageDiana - there are two conversations - one on adaptation and one on decelerating climate change through GHG emission reductionsAdaptation - France has to deal with frost issues, especially in Burgundy, Napa has drought and heat

Do you feel overwhelmed when you think about climate change and what we can do to help? Or despair, or denial? Today, we talk to Diana Snowden Seysses about how we in the wine business (as well as those not in our business) can do our part. Diana was born and raised in the Napa Valley. She graduated from the viticulture and enology program at UC Davis in 2001, and has worked in both California and French cellars with Robert Mondavi Winery, the Araujo Estate, Domaine Leflaive, and Ramey Wine Cellars. In 2003, Diana became the enologist at Domaine Dujac in Burgundy, and consultant at Domaine de Triennes in Provence. In 2005, she became winemaker at her family's winery, Snowden Vineyards, in Napa Valley.. She is a recognized authority on climate change as it relates to wine and holds a seat on Porto Protoco'sl global steering committee. We also discuss Diana's own emotional journey about the climate change issue, and how she has coped with those various stages. We also hear about the very innovative ways in which winemakers are dealing with the issue, and what gives her hope in a moment that seems, well, quite hopeless at times. Sponsored Promotions: Check out Hootananny Wines for delicious organic and biodynamic wines Interested in sponsoring us? Visit our Patreon page to see the levels of sponsorship or donate here. Show Notes: Diana's Article in Sevenfifty on Carbon Capture During Fermentation --- Support this podcast: https://anchor.fm/finelinepodcast/support

The second session from the first day of our Future of Wine Americas 2021 conference Speakers: - Jessica Baum, director of regenerative development & sustainability, Fetzer Vineyards - Will Drayton, director of technical viticulture & research winemaking, Treasury Wine Estates - Julien Gervreau, founding board member, IWCA - Diana Snowden Seysses, winemaker, Domaine Dujac and Snowden Vineyards Moderator: Toby Webb, co-founder, Sustainable Wine

Ted Lemon is a lifelong winemaker who began his career by receiving an Enology degree from the Université de Dijon in 1981. He is the co-founder (along with his wife Heidi) of Littorai Wines, a small, family owned and operated winery dedicated to producing wines of place. Ted is the first American to ever be hired as winemaker and vineyard manager of an estate in Burgundy, Domaine Guy Roulot in Meursault, where he resided until 1984. He worked at many prestigious estates in Burgundy: Domaine Georges Roumier, Domaine Bruno Clair, Domaine Parent, Domaine De Villaine, Domaine Delorme and Domaine Dujac.  Upon returning to the United States, Ted worked as a winemaker in Napa Valley and became consultant to a number of prominent wineries in California, Oregon and New Zealand. In 2010, Ted was selected as Winemaker of the Year by the San Francisco Chronicle. He has been nominated multiple times for a James Beard award as Wine and Spirits Professional of the Year. Ted's philosophy of terroir winegrowing is cited in Burgundy's application to the United Nations as a World Heritage Site. In today's conversation we discuss: Biodynamic farming Zero commercial advertising Why you can't find Littorai in retail stores Expression of the terroir Being responsible with our ecosystem footprint Remaining small to maintain control over your process Determining the best vineyard sites to truly express Pinot Noir and Chardonnay

Creating inclusivity and change is not changing current structures. It’s about creating new spaces. Ikimi Dubose of The Roots Fund is pushing change for diversity and inclusion of the BIPOC community in wine through passion, accountability, and transparency. She tells us how The Roots Fund is more than scholarships, has been able to change lives, and is expanding its impact with a high school enrichment program, a job board, and a language program. Dynamic only marginally describes Ikimi and The Roots Fund and the impact this nascent non-profit organization is having with only a year under its belt.  Detailed Show Notes: The Roots Fund supports Black, Indigenous, and LatinX in wineFounded by Ikimi, Carlton McCoy (CEO of Lawrence Family Wineries), and Tahiirah Habibi (owner of Hue Society)Ikimi and Carlon met as scholars of the CCAP programBoard includes the 3 founders currently, expanding with 2 more in 2021Mission: to empower BIPOC (Black, Indigenous, and People of Color) in wine through scholarships, mentorship, and job placementSome definitions: POC = people of colorHBCU = historically black colleges & universitiesDEI = diversity, equity, and inclusionsDiversity in wineWine is

To celebrate a year of Bordeaux and Burgundy #67athome tastings with Jasper Morris MW and Jane Anson, we thought we would end 2020 with a lineup of some of the best wines from both regions, from iconic and well known and smaller cult choices, with Jasper and Jane introducing their choices.Jane is kicking things off with two exceptional Bordeaux dry whites, one classic in the shape of Mission Haut-Brion Blanc 2013 alongside a newer creation Cos d’Estournel Blanc 2016. The reds start with two cult wines that show the kind of terroir-driven intuitive winemaking that is often associated with Burgundy rather than Bordeaux – the biodynamic Château le Puy cuvée Barthélemy 2010, followed by the iconic l’Eglise-Clinet from Pomerol in the 2000 vintage. To finish off, two great classics in Léoville las Cases 2001, reputed as being one of their greatest ever vintages, and an unquestionable 20th century wine star the 1996 Mouton Rothschild.2013 Château La Mission Haut-Brion Blanc, Pessac-Leognan2016 Château Cos d’Estournel Blanc2010 Château Le Puy Barthélemy2000 Château L’Eglise-Clinet, Pomerol2001 Château Leoville Las Cases 2eme Grand Cru Classe, Saint-Julien1996 Château Mouton Rothschild, Pauillac 1er Grand Cru ClasséI have chosen a classical Chablis from the outstanding, but undersung producer, Samuel Billaud, followed by a mature Meursault from Jean-Marc Roulot: only a ‘village’ wine, but what a vineyard! The red selection starts in the Côte de Beaune – a youthful Savigny from Domaine Bize and a wine that has already found favour during 67 Pall Mall zooms – altogether too good a wine to leave out – the Comte Armand’s Pommard Clos des Epeneaux 2010. Those who like stems in their wines will be excited by Domaine Dujac’s Clos de la Roche from the same vintage, before we finish with one of Burgundy’s great classic wines: Clos St Jacques from Domaine Armand Rousseau. The 1999 vintage should be just about ready!2017 Samuel Billaud Mont de Milieu, Chablis Premier Cru2010 Domaine Roulot Meursault Les Tessons Clos de Mon Plaisir Cote de Beaune2018 Savigny-les-Beaune, 1er Cru Aux Vergelesses, Domaine Simon Bize2010 Pommard, Clos des Epeneaux, 1er Cru Domaine du Comte Armand2010 Clos de la Roche, Grand Cru, Domaine Dujac1999 Gevrey-Chambertin Clos St. Jacques, Domaine Armand RousseauThis initiative was set up by the wonderful 67 Pall Mall Club.Watch the video replay here.Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @insideburgundy @insideburgundy#67fromhome #67pallmall #jaspermorris#JMIBLive #JasperMorris #insideburgundy

Today we speak to winemaker Diana Snowden Seysses about carbon capture and re-use at Domaine Dujac in Burgundy.Carbon is essential for life. There are pure forms of carbon such as diamonds and combined forms such as CO2, which makes up the majority of greenhouse gases —around 80%.   Although they are not the biggest contributors to greenhouse gases, emissions produced as a by-product of wine fermentation are 5 times more concentrated than those of cars or planes. Instead of letting this gas get released into the air, we have the option to trap it and turn it into something useful.Instagram @dianasnowsey @snowdenvineyards

Diana Snowden Seysses is a Napa Valley native and the eldest of the four, third-generation of Snowdens active in the family's vineyard and wine enterprise. She's currently the winemaker at Snowden, oenologist at Domain Dujac in Burgundy, and consulting winemaker at Ashes & Diamonds. In the past, worked at various properties including Robert Mondavi Winery, Mumm Napa, the Araujo Estate, Château La Fleur de Boüard, Domaine Leflaive and Ramey Wine Cellars. She graduated from the Viticulture and Enology program at UC Davis in 2001. https://www.winespectator.com/articles/snowden-napa-cabernet-with-a-burgundy-mindset http://www.triennes.com/en/about/ http://www.dujac.com/en https://www.snowdenvineyards.com/Our-Wines-and-Winemaking https://ashesdiamonds.com/community/people/diana-snowden-seysses https://ashesdiamonds.com/shop/grand-vin-2016-3-oak-knoll-district https://ashesdiamonds.com/shop/cabernet-sauvignon-2016-2-oakville-No2 We Talk About: Working as a sampler at Robert Mondavi and school at UC Davis Advancing her way through the business at Mumm, Ramey, Araujo, and more How to think about terroir, picking, organic farming, and more The emotional state of people in the vineyards How cheesemaking is like winemaking The Brother's Vineyard Snowden Cab Sav wine an the label art Her husband, Domaine Dujac, and her "commute" from France to the U.S. How she came to work on Ashes & Diamonds wines Climate change and what can be done to slow it down

Jacques Seysses is the founder of Domaine Dujac, based in the Burgundy village of Morey-Saint-Denis in France. Jacques recounts how he became interested in wine, and what led him to purchase a domaine in Burgundy in the late 1960s. He describes working with Gérard Potel at Domaine de la Pousse d'Or, as well as some of his visits to other Burgundy vigneron, like Henri Gouges, Charles Rousseau, and Pierre Ramonet. Jacques talks about the Burgundy vintages of the 1960s and 1970s in this interview, and explains how the conditions in Burgundy have changed since that time, both in terms of the climate and the market for the wines. Jacques also shares his memories of some of the many people who have worked with him at Dujac over the years, including Lee Hudson, Jean-Pierre de Smet, Ted Lemon, Alain Graillot, James Halliday, and others. And Jacques talks about what he found when visiting California and the Northern Rhône Valley. There is also a discussion of how the current Dujac wines are approached and what Jacques considers the important decisions of his sons and daughter-in-law in running the domaine. Those curious about winemaking technique will find many specifics from Jacques in this interview, addressing topics like whole cluster use for Pinot Noir, cold maceration, wild yeasts, and more. This episode is sponsored by: NY Drinks NY Harvest Trips to the Finger Lakes, Long Island, and the Hudson Valley

Lee Hudson is the owner of Hudson Ranch and Vineyards, in California's Carneros district. Lee recalls his early days in Texas and in France, as well as the experience of working the 1975 harvest in Burgundy at Domaine Dujac. Lee describes founding his own ranch and vineyard in California, and gives a grape by grape guide to different grape variety characteristics and how the ways they are grown can affect them. Those interested in Chardonnay, Syrah, Merlot, Cabernet Franc, Grenache, and Pinot Noir will find a lot to learn from what Lee has to say about how those grapes behave in the vineyard. Lee also discusses his classmates at the University of California, Davis, many of whom have gone on to notable careers in wine in the decades since they were in school with Lee.

This week on In the Drink, Joe Campanale is joined by Grant Reynolds, Wine Director at Charlie Bird. Grant began his career working in restaurants in his hometown of Lake Placid, New York. His passion for wine took him to Piemonte, Italy, where he lived for a year before returning to the United States to attend the University of Colorado. While in school, Grant worked in various restaurants and eventually found himself at to the renowned Frasca Food and Wine where he spent three years working on the floor as a sommelier under the influence of wine greats Bobby Stuckey and Matt Mathew. During Grant’s tenure, the wine team was nominated three times for Outstanding Wine Service by the James Beard Awards. After graduating, Grant went on to pass the Advanced exam with the Court of Master Sommeliers, worked harvest at Domaine Dujac in Burgundy, and spent a few months at Noma in Copenhagen. In January 2013, Grant moved to New York City and began working for Grand Cru Wine Consulting under the leadership of Robert Bohr. He joined the Charlie Bird team in February 2013 and created the restaurant’s wine list with Robert. Less than a year after the opening of the restaurant, Grant was promoted to Wine Director. Grant was one of the finalists of the TopNewSomm competition, which recognizes excellence in the industry. He is one of the youngest Advanced Sommeliers in the country. This program was brought to you by Michter’s “We have a very short wine by the glass selection and that’s intentional because we often have wines open. We don’t have a Chardonnay by the glass, but chances are we’ll have white Burgundy by the half bottle.” [20:00] –Grant Reynolds on In the Drink

Jeremy Seysses runs, with his family, Domaine Dujac in Burgundy and Triennes in Provence, France.