Podcast appearances and mentions of gary farrell

What is the connection between alcohol and innovation? How does alcohol help enhance trust and cooperation? Why is it important not to think about alcohol consumption through a medical lens alone? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Edward Slingerland, a professor of philosophy at the University of British Columbia and the author of Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you will win a bottle of Gary Farrell wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck!   Highlights What's Edward's take on the quote attributed to Ernest Hemingway about writing drunk and editing sober? How did Edward use this strategy when writing the book proposal for "Drunk"? What role did alcohol play in Edward's first lecture as a graduate student? How did the first pub on the University of British Columbia campus lead to a major research collaboration on the evolution of religion? What is the "Ballmer Peak," and how does it relate to alcohol and creativity? How does alcohol help enhance trust and cooperation in large-scale societies? Why did problem drinking increase significantly during the pandemic? What was the most surprising insight Edward discovered while writing "Drunk"? Why is it inadequate to look at alcohol consumption through a medical lens alone? What are the three objects Edward would include in a museum exhibit about himself? Who would Edward most want to share a bottle of wine with?   Key Takeaways What is the connection between alcohol and innovation? It's a double effect in enhancing individual creativity and reducing inhibitions. Alcohol also enhances group creativity because individual members are more creative. They're also less nervous about saying something that your prefrontal cortex would judge as not worthy when perhaps it's a great idea. We have to recognize both the dangers and the benefits of alcohol to make intelligent decisions about how to use it.   About Edward Slingerland Edward Slingerland is a Distinguished University Scholar and Professor of Philosophy at the University of British Columbia, where he also holds appointments in the Departments of Psychology and Asian Studies. He is also Director of the Database of Religious History. Dr. Slingerland is the author of several academic monographs and edited volumes, a major translation of the Analects of Confucius, and approximately fifty book chapters, reviews, and articles in top academic journals in a wide range of fields.       To learn more, visit https://www.nataliemaclean.com/301.

How does alcohol, especially wine, foster our creativity, trustingness, and sociability? What does the “beer before bread” hypothesis suggest about alcohol's role in the development of civilization? Should there be different minimum drinking ages for wine and beer versus spirits? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Edward Slingerland, a professor of philosophy at the University of British Columbia and the author of Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you will win a bottle of Gary Farrell wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck!   Highlights What drew Edward to study the history of drunkenness? What does the “beer before bread” hypothesis suggest about how our desire to drink alcohol led to civilization? Why was ancient beer production so costly? What is the "Asian flushing syndrome" and why does Edward think it developed? Why does Edward consider the prefrontal cortex to be the enemy of creativity? How have we removed the inherent safety features of alcohol over thousands of years of evolution? Should there be different minimum drinking ages for wine/beer versus spirits? What makes wine the king of intoxicants? How does alcohol affect the prefrontal cortex? When does creativity peak relative to blood alcohol content?   Key Takeaways Edward observes that alcohol stimulates the pro-social chemicals in our body, like serotonin and endorphin, that make us feel expansive and kind of feel good about ourselves and more kindly disposed toward other people. One of the brain regions that it quiets is the prefrontal cortex. The traditional story is that alcohol is a result of an evolutionary or historical accident. But since then, archeologists believe that maybe the story was the other way around. The draw for hunter-gatherers to settle down and cultivate crops was not bread. It was beer. This is the so-called beer before bread hypothesis. Edward observes that once distilled liquors became available on a large scale, the dangers of alcohol in the super potent form became greater because it can overwhelm our system and you can go from being sober to being really dangerously drunk in 10 or 15 minutes. Edward doesn't think people should be allowed to drink distilled liquor until well into their 20s.   About Edward Slingerland Edward Slingerland is a Distinguished University Scholar and Professor of Philosophy at the University of British Columbia, where he also holds appointments in the Departments of Psychology and Asian Studies. He is also Director of the Database of Religious History. Dr. Slingerland is the author of several academic monographs and edited volumes, a major translation of the Analects of Confucius, and approximately fifty book chapters, reviews, and articles in top academic journals in a wide range of fields.       To learn more, visit https://www.nataliemaclean.com/300.

Why should you look beyond Eurocentric wine and food pairings? What's so special about making vineyard-designated wines? How can you get the most out of your next trip to Sonoma County? In this episode of the Unreserved Wine Talk podcast, I'm chatting with superstar winemaker Theresa Heredia who has worked for some of California's most prestigious wineries. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you will win a bottle of Gary Farrell wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast.  I'll choose one person randomly from those who contact me.  Good luck!   Highlights What's the difference between making vineyard-designated wines versus blends? What flavours and aromas are imparted by including ripened stems in the fermentation process? How many different types of soil are found in Sonoma County and how did this diversity develop? How do microclimates differ across the wine neighbourhoods of the Russian River Valley and what is their influence on the wine's characteristics? What makes Chardonnay more of a “survivor” grape compared to other varieties? What are some of the challenges that sustain the low level of diversity in the male-dominated wine industry? How has being a gay woman impacted Theresa's experience in the wine industry? What can wineries do to be more inclusive towards the LGBTQ community? What are Theresa's top tips for your next visit to Sonoma County and the Gary Farrell winery? What can you expect from Gary Farrell Wines Hallberg Vineyard Pinot Noir and Sanford & Benedict Pinot Noir and how do they differ? Why should we expand beyond some of the traditional Eurocentric wine and food pairings?   Key Takeaways Eurocentric pairings don't account for cultural and socioeconomic differences. We have to flip a switch in our brains to think of different descriptors and different food pairings that are more relevant to people from different cultural backgrounds. Theresa loves making vineyard-designated wines because they each have unique characteristics. Some of them produce dark fruit, like Colberg and McDonald Mountain, versus an inland vineyard called the Middle Reach. Acid is there. It's a defining characteristic, but it's not quite as prominent as in those cooler climates. Theresa advises getting out to Sonoma County restaurants. She also says to avoid booking too many tastings, perhaps just two or three in a day. Choose a well-known winery and one that's off the beaten path.   About Theresa Heredia Theresa Heredia started her career at Saintsbury and has also worked at Joseph Phelps Vineyards and Domaine de Montille in France. She became Winemaker at Gary Farrell Winery in 2012 and achieved critical acclaim for her wines. At Gary Farrell, she developed strong relationships with some of the most prominent vineyards in California. She was twice nominated as Winemaker of the Year by Wine Enthusiast and has received numerous other accolades.         To learn more, visit https://www.nataliemaclean.com/299.

Does harvesting wine based on the biodynamic calendar make sense? What about actually drinking the wine based on the lunar cycle? How does fog play a profound role in growing grapes and winemaking in the Russian River Valley of Sonoma, California? Why do some winemakers add Mega Purple to wine, and what the heck is Mega Purple? In this episode of the Unreserved Wine Talk podcast, I'm chatting with superstar winemaker Theresa Heredia who has worked for some of California's most prestigious wineries. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you will win a bottle of Gary Farrell wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast.  I'll choose one person randomly from those who contact me.  Good luck!   Highlights What was the "aha moment" in her wine career that Theresa experienced during a trip to France? Which aspects of Pinot Noir and Châteauneuf-du-Pape captured Theresa's interest? How did finding the intersection between chemistry and wine change the trajectory of Theresa's career? How did Theresa get through the double heat waves of 2010 - the most challenging year of her wine career? Which viral moment has been the highlight of Theresa's wine career so far? What was it like to work at a new vineyard as a new experimental winemaker? How often does Theresa taste the grapes as they ripen in the vineyard and the wine as it ages in the barrel? What are “Jesus units” in winemaking? What's Theresa's opinion on Mega Purple, and why is it used in winemaking? What can you expect from a visit to the Gary Farrell winery and tasting room? How did Theresa approach making the wines her own over the years at Gary Farrell Winery? What makes the Russian River Valley AVA unique in Sonoma? How does fog influence the development of grapes in a vineyard?   Key Takeaways The lunar cycle is correlated to gravitational forces. So if you pick on a root day, the theory is that you're not going to capture as much of the aromatics as you would on a fruit day when the gravitational forces are the weakest. The fog and diurnal temperature shifts help preserve acidity and color development in the grapes. It can get up to 90 degrees Fahrenheit in the daytime, but at night, the grapes cool down to fog temperature, which is about 50-55 degrees. So you get that big swing in temperatures called a diurnal shift. Mega Purple is highly concentrated grape juice made from Rubired grapes. Winemakers use Mega Purple to add color, body and texture, and make bigger, bolder wines.   About Theresa Heredia Theresa Heredia started her career at Saintsbury and has also worked at Joseph Phelps Vineyards and Domaine de Montille in France. She became Winemaker at Gary Farrell Winery in 2012 and achieved critical acclaim for her wines. At Gary Farrell, she developed strong relationships with some of the most prominent vineyards in California. She was twice nominated as Winemaker of the Year by Wine Enthusiast and has received numerous other accolades.         To learn more, visit https://www.nataliemaclean.com/297.

Dan and Theresa Theresa Heredia, winemaker, Gary Farrell Winery is back on California Wine Country with Steve Jaxon and Dan Berger, with two Chardonnays and a Pinot Noir to taste and discuss. She has been on the show a few times and the last time was this episode from May 19, 2021. Dan's cellar wine is a German Pinot Gris that he has just bought, a 2020 Kracher Pinot Gris. He expected it to taste like Pinot Gris but it reminds everyone more of an unoaked Chardonnay. It's a surprising wine, rich and oily in the mid-palette, but finishes dry. It has no oak either. Theresa has been at Gary Farrell winery for almost 12 years now. Gary Farrell started the winery in 1982 with a Pinot Noir made of fruit from Rocchioli vineyard. It was one of the first great Russian River Valley Pinot Noirs. He sold the winery in 2004 and retired. Gary Farrell did not study winemaking. Instead, he got a job as a handyman at Davis Bynum and learned about wine there. He became the assistant winemaker to Hampton Bynum and in 1978, Davis offered Gary to make a small batch of Pinot Noir. Dan says that it was exactly what Davis had always wanted to do. Theresa had a 1988 Gary Farrell Pinot Noir that was still lively. Theresa has brought three wines today, the current selections which are available at the tasting room. There are two opposite types of Chardonnay, and one Pinot Noir.

During this episode of ROCKnVINO, hosts Coco and Michelle talk with Art Murray, co-founder of T.O.W.N. – a dinner series created to highlight all the beauty Sonoma County has to offer during months not traditionally visited. Short for “Traveling Off-Season for Wine Night”, TOWN features a uniquely themed dinner once a month, concluding the first season in March 2024. Art and Alex Harris have put together a truly unique opportunity in Sonoma County to experience wine, music, art, food, and imagination in one night. Previous meals have featured unexpected entertainment, including an opera singer, Muay Thai fighters, and an actual monkey (a famous monkey at that)! Art is the President of his family winery, Flambeaux Wine, and Alex is an artist and also has The Harris Gallery Art and Wine Collection with his father.   Get tickets now for Raising the Bar, the next TOWN dinner at Lo & Behold Bar and Kitchen in Healdsburg on Wednesday, February 21st from 6pm to 9pm. Hosted by Flambeaux Wine, The Harris Gallery Wine, and special guest winery, Gary Farrell, expect an eclectic menu and enchanting atmosphere, combined with a funky and fun DJ set, for an extraordinary evening that will perfectly blend the rustic charm of wine country with high cuisine.   ROCKnVINO is sponsored by American AgCredit.

Hear about travel to the wine region Sonoma County in California as the Amateur Traveler talks to Brooke Herron about this popular tourism region where she grew up. https://amateurtraveler.com/travel-to-sonoma-county/ Why should someone travel to Sonoma County? Brooke says, "A myriad of reasons, in my opinion beyond wine. It is an absolutely stunning region from an outdoors perspective. You've got the coast, you've got hiking trails, mountains, hills and then you've got also lots of farms, distilleries, breweries, cideries. And what I loved the most about living there for 20 years and now coming back home to it on a regular basis is really first, the outdoors and the beauty, right? The access to the ocean and trees. And then next, of course, the fact that you can get amazing food, and craft drinks everywhere." Brooke lays out a 5-day itinerary: Day One: The Sonoma Coast The first day begins on the breathtaking Sonoma Coast. Drive along Highway 1, skip the touristy Bodega Bay, and head to Shell Beach near Jenner. Here, you can choose between a leisurely stroll on the Kortum Trail or a more challenging hike on the Pomo Canyon Red Hill Loop. Chris recommends history buffs take the drive up to Fort Ross which was the Russian presence on the California Coast. After the hike, consider a stop in Jenner for a smoked salmon bagel or clam chowder with a view over the bay. For dinner, Santa Rosa offers the Bird and the Bottle, a favorite, or a more casual option at Russian River Brewery. Day Two: Sebastopol and Russian River On the second day, Brooke will explore the charming town of Sebastopol and the Russian River area. The Barlow, an open-air marketplace, is a must-visit. Enjoy craft cider, spirits, and unique food options. Highlights include Golden State Cider, Blue Ridge Kitchen, SpiritWorks Distillery, and the recently added Rewind Arcade for a playful touch. If you're not into alcohol, explore Goldridge Organic Farms for olive oil tastings and Bohemian Creamery for a delightful cheese experience. For wine enthusiasts, Horse and Plow, Dutton Estate Winery, and the unique Radio Coteau are recommended stops. Day Three: Relaxing in Petaluma On the third day, Brooke recommends a leisurely drive to Petaluma. Explore the historic downtown, and if in the mood for seafood, the Shuckery is a great choice. For a more casual experience, Brewster's Beer Garden offers a relaxed atmosphere with great outdoor seating. Accommodations in Santa Rosa can be found at Hotel E, a boutique luxury option in the heart of downtown. In Petaluma, Brooke suggests considering the charming Metro Hotel for a unique and affordable stay. Day Four: Explore Hillsburg and Windsor Brooke's top winery picks in Hillsburg include Idlewild Wines for unique Italian varieties like Arnés, Fresa, Dulcetto, Grignolino, Barbera, and Cortese blends, with educational Sunday events. Orsi Vineyards, a hidden gem in Dry Creek Valley, offers distinctive varieties like Sagrantino and Biancolella. Unty Vineyards, known for sustainable practices, provides a casual Rhone and Italian variety tasting experience. Gary Farrell in Sonoma County is recommended for exceptional Pinot Noirs and Chardonnays, especially from the Russian River Valley. Aperture Cellars, known for Bordeaux blends, stands out, with a focus on texture. In Windsor, Artisan Alley hosts Two Shepherds Wine and Tilted Shed Cider. Two Shepherds offers organic and natural wines, including orange and skin-contact varieties. Grand Cru Custom Crush offers a diverse micro-winery tasting experience. Outdoor enthusiasts can enjoy Shiloh Regional Park's hikes and mountaintop views, while Riverfront Regional Park offers a scenic water setting. Brooke suggests exploring farmers' markets in Windsor and Healdsburg for fresh produce and vibrant atmospheres. Dining recommendations in Healdsburg include Bravas Tapas Bar, Willie's Seafood and Raw Bar, Valette Restaurant, and The Matheson. Lo and Behold is recommended for cocktails, and Black Oak Coffee and Flying Goat for coffee. In Windsor, Artisan Alley's Two Shepherds Wine and Tilted Shed Cider are must-visits, along with Pizzalea for gluten-free pizza. To unwind, Shiloh Regional Park and Riverfront Regional Park offer beautiful natural settings. For spirits, Young and Yonder Spirits and Alley Six Spirits in Healdsburg are noteworthy. Day Five: Explore the Sonoma Valley On day five, explore the renowned Sonoma Valley. Hike at North Sonoma Mountain Regional Park or Bartholomew Park. Kibblestadt Cellars, known for balanced wines, is a top choice. Prohibition Spirits in Sonoma offers unique tastings like Pink Gin. Bedrock Wines, near the plaza, features interesting varieties. Eldorado Kitchen is recommended for high-end dining. Café La Haye, Valley Bar and Bottle, and Sunflower Cafe offer diverse breakfast and casual options. Enoteca Della Santina is suggested for a relaxed glass of wine, while Winery 16 600 in Glen Ellen offers unique wines. Sonoma's fine dining includes Eldorado Kitchen and Café La Haye. Hot Monk Tavern and The Grapevine are casual favorites. Eldorado Cantina, attached to Eldorado Kitchen, offers delightful Mexican food at a more affordable price. Wrap up the day with tastings at Kibblestadt Cellars and Bedrock Wines. Brooke highlights Sonoma County's diversity, including hikes, beaches, cider, beer, and spirits. For planning, check Sonoma County Tourism's website for itineraries and information. Whether you are here for the wine, cider, and spirits or the coastal hikes and ziplining through the redwoods, Sonoma Valley offers adventures that bring you back again and again.

This week on our Vino Lingo segment we feature Theresa Heredia, Director of Winemaking, Gary Farrell Winery, Sonoma, defining the phrase “Jesus Units”.  Learn more by visiting www.garyfarrellwinery.com

Winemaking is a passion that chooses those folks that are more than willing to work unbelievable hours in the cellar during harvest. It takes guts, determination and most importantly, a fine palate. Theresa Heredia is Director of Winemaking at Gary Farrell Winery in Sonoma and she more than qualifies as having “been chosen by wine”. [...]

If you're a Chard and Pinot fan then you may know the name Gary Farrell. His namesake winery - Gary Farrell Vineyards & Winery - in Sonoma's Russian River Valley, became the go to for lovers of Burgundian, acid driven wines that reflect the character of the vineyard. And these are storied vineyards - Rocioli, Bacigalupi, Durell, Gap's Crown, Sanford & Benedict, Bien Nacido and more. For the past 10 years, Theresa Heredia has been leading the winemaking at this storied winery. Theresa's path to wine was a real journey. Originally a PhD Chemistry candidate, she traded peptides for wine, leaving doctorate studies for testing pH levels in wine. Now she's carrying on founder and Russian River Valley pioneer Gary Farrell's vision with passion, talent and heart, celebrating the winery's 40th anniversary! Theresa's adding her own touch to the winemaking here. But she's also opening the cellar doors wide, making the winery and tasting room a welcoming place for all -- especially BIPOC and LGBTQ+ communities.

Gary Farrell Winery was founded in 1982 by Gary Farrell, who was a pioneer in the Russian River Valley wine region. For more than 40 years, Gary Farrell Winery has crafted artisan Pinot Noirs and Chardonnays that capture the balance and stylistic elegance of some of the finest vineyard sites in the region. Gary sold the winery in 2004 and it is now owned by Bill Price and a group of investors. Director of winemaking Theresa Heredia has made the wines since 2012 and works with some of the regions top growers to produce wines that capture the unique character of the vineyard.

Episode 149 - Theresa Heredia, Gary Farrell Winery by Michelle Mandro

On today's show Alana Kirk talks to us about midlife dating, Gary Farrell is walking from The Mater Hospital to Rhode, Co Offaly in memory of his Dad Peadar, he joined Ray for a chat, we hear from Kevin Nolan again after the images from NASA are released and Giselle Makinde talks to us about her thriving Gelato Business.

Dan Berger and Dan Barwick and two bottles of Vermentino. Dan Barwick is back on California Wine Country with Steve Jaxon and Dan Berger, with Harry Duke also in the studio. Dan Barwick is here to talk about being the winemaker at Trecini Winery, and more. Dan Barwick has been on California Wine Country before, most recently this episode of July 21 2021, and also this episode of July 29, 2022. First, we have two bottles from Dan Berger's cellar. First, a Gary Farrell Chardonnay from 2005. It was a really good vintage in Sonoma County. Theresa Heredia who is the winemaker at Gary Farrell has done a fabulous job making these Chardonnays. It is big and rich, full malolactic fermentation, almost oily. “This wine is pretty big.” But it is 17 years old! Only Dan “Lay It Down” Berger keeps Chardonnays this long. The other style, steely and bright, the opposite of this, has been more popular lately. Some people don't prefer it because the fruit is behind the oak flavors. It's going to work with lobster served with drawn butter. Dan Barwick says it has a good backbone of acidity, to have lasted this long. Dan Berger also has two bottles left of Iron Horse 2005 Chardonnay, which has no malolactic fermentation, and the two make a great contrast. ML converts malic acid to lactic acid. Malic acid “apples” lactic “milk” the acids convert to a buttery flavor and the acids become more lush and oily. If you want that style, it's easy to do. Trecini Winery is owned by the Vicini family, who started the winery in 1999. There are three of them, so Trecini is an abbreviation of Tre Amici, which means three friends in Italian. They started making a RR Sauvignon Blanc, they also have a Chardonnay. They also have an Italian line, including a Vermentino and Dan Barwick has brought a couple of bottles of that. Trecini Winery sources Sauvignon Blanc from vineyards that Dan calls mature, which are at least 15 years old, so the vines and their character are more established. They also make Russian River Pinot Noir. Dan describes the process as harvesting while there is still good acidity, keeping the oak under control and letting the wine express itself. Their tasting room is easy to reach in Santa Rosa. It's at the corner of 7th and Humboldt. Dan Barwick brought an Italian Vermentino from Sardinia. Dan Barwick says it is well balanced. It is a white grape native to Italy, almost all in Tuscany, Liguria and Sardinia. Click the logo to visit our sponsor Bottle Barn online for the best deals on wine, beer and spirits, including  Trecini wines. Bottle Barn has lots of Trecini wines. Dan Berger mentions especially their Rosé is also very good. Bottle Barn also has this Vermentino. The wine is fresh and fruit-forward. This has a more lemony component in the mid-palette, so it would go with delicate seafood dishes. It is almost completely dry, but not totally, so you get some of the richness they built into this wine. The plan is for Dan Barwick to go to Italy to work with the vineyard to make the wine even better. The label even includes some food pairing ideas, indicating shellfish, seafood and sushi. Dan Berger mentions that a lot of salmon and tuna is in sushi and sashimi, so the strong acidity in this wine makes a good pairing. Dan Barwick tells the very interesting story of his pathway to becoming a winemaker today, which includes working as a butcher in Harrod's in London in the ‘70s, then he got moved to the wine department. He took a 6-week training course and he had to organize it and he learned about wine there. He got the job because he was the only one on the staff who knew French. Harrod's is not an easy place to get a job, says Dan Berger. Then he got promoted to take a two-year course to become a manager in various departments. After that he took a long trip to California for about a year and a half. One evening he came to Tahoe City and entered a bar, where he saw a childhood friend sitting at the bar.

Will McIlroy from McIlroy Cellars is our guest on California Wine Country with Steve Jaxon and Dan Berger. Before we begin with Will McIlroy's wines, they taste a 2014 Sauvignon Blanc from Geyser Peak, which Dan has brought from his cellar. Dan says it's still all right, in good shape, still tastes like Sauvignon Blanc. Very drinkable, for a 7-year-old Sauvignon Blanc. Dan would never have cellared this one for so long but sometimes a bottle gets lost in the cellar. Will McIlroy tells the story of how his family acquired some land in 1972 which was planted to prunes. He went to Cal Poly then to UC Davis, where he learned how to grow grapes and make wine, respectively. He worked at Davis Bynum with Gary Farrell for many years. In 1990 his family winery started making Chardonnay with his wife, and now they make an average of a little over 5000 cases per year. Everything in single-vineyard except for the Rosé and mainly it all comes from Russian River Valley. First they taste the 2020 Russian River Valley Chardonnay from their family vineyards. It is all barrel fermented and undergoes malolactic fermentation. This is very true to the varietal, nice fruit flavors and a long finish. Dan says it has subtle richness and aromatics. There is a slight lime and lemon component. Dan Berger says that this wine would be at its peak in two or three more years. Click the logo to visit our sponsor Bottle Barn online. Bottle Barn is their biggest retail presence in Sonoma County. They have plenty in stock. McIlroy Cellars also sells their wines online. Next they taste their 2019 Reserve Chardonnay. It has "Aquarius Ranch" on the label, right on the bench of the Russian River. After about 7 months in the barrels they select their favorite barrels for this reserve bottling. This one sells for $40. They also taste a 2019 Pinot Noir from the Monterey Arroyo Seco region. He only made 290 cases of this one. There were 5 tons harvested at night and shipped immediately to the winery. It is succulent, very little tannins, and smells like Pinot Noir is supposed to, with delicate cherry and plum. It has a tiny taste of oak, but not much. It has been open for about 4 hours and is starting to open up. Will says that this year's harvest was a dream, the weather temperatures were perfect, warm by day and cold at night, which is perfect for the grapes. The Pinot Noir quantity was low and Chard normal, but overall a great vintage. The McIlroy 2019 Watson Vineyard Dry Creek Valley Zinfandel. This has some richness to it, with the spice component and raspberry, cherry and blackberry. In about a year or two the red fruit will come out a bit more. The vineyard is 2/3s of the way up the Dry Creek Valley. The vines are all head-trained, the 100-year-old Italian method. That makes them hard to pick, because mechanical harvesters depend on the shape of the vines being different.

Will McIlroy from McIlroy Cellars is our guest on California Wine Country with Steve Jaxon and Dan Berger. Before we begin with Will McIlroy's wines, they taste a 2014 Sauvignon Blanc from Geyser Peak, which Dan has brought from his cellar. Dan says it's still all right, in good shape, still tastes like Sauvignon Blanc. Very drinkable, for a 7-year-old Sauvignon Blanc. Dan would never have cellared this one for so long but sometimes a bottle gets lost in the cellar. Will McIlroy tells the story of how his family acquired some land in 1972 which was planted to prunes. He went to Cal Poly then to UC Davis, where he learned how to grow grapes and make wine, respectively. He worked at Davis Bynum with Gary Farrell for many years. In 1990 his family winery started making Chardonnay with his wife, and now they make an average of a little over 5000 cases per year. Everything in single-vineyard except for the Rosé and mainly it all comes from Russian River Valley. First they taste the 2020 Russian River Valley Chardonnay from their family vineyards. It is all barrel fermented and undergoes malolactic fermentation. This is very true to the varietal, nice fruit flavors and a long finish. Dan says it has subtle richness and aromatics. There is a slight lime and lemon component. Dan Berger says that this wine would be at its peak in two or three more years. Bottle Barn is their biggest retail presence in Sonoma County. They have plenty in stock. McIlroy Cellars also sells their wines online. Next they taste their 2019 Reserve Chardonnay. It has "Aquarius Ranch" on the label, right on the bench of the Russian River. After about 7 months in the barrels they select their favorite barrels for this reserve bottling. This one sells for $40. They also taste a 2019 Pinot Noir from the Monterey Arroyo Seco region. He only made 290 cases of this one. There were 5 tons harvested at night and shipped immediately to the winery. It is succulent, very little tannins, and smells like Pinot Noir is supposed to, with delicate cherry and plum. It has a tiny taste of oak, but not much. It has been open for about 4 hours and is starting to open up. Will says that this year's harvest was a dream, the weather temperatures were perfect, warm by day and cold at night, which is perfect for the grapes. The Pinot Noir quantity was low and Chard normal, but overall a great vintage. The McIlroy 2019 Watson Vineyard Dry Creek Valley Zinfandel. This has some richness to it, with the spice component and raspberry, cherry and blackberry. In about a year or two the red fruit will come out a bit more. The vineyard is 2/3s of the way up the Dry Creek Valley. The vines are all head-trained, the 100-year-old Italian method. That makes them hard to pick, because mechanical harvesters depend on the shape of the vines being different.

Meet co-hosts Alexa Ferra and Maritza Lacayo while you dive into Glennon Doyle's "Untamed." Paired with Gary Farrell's Pinot Noir 2018, the duo talks about the book's themes and highlights while divulging on personal anecdotes and current events.

Theresa Heredia is back on California Wine Country with Steve Jaxon and Dan Berger today. She is the winemaker at Gary Farrell Winery and she has been on CWC twice in the last few years, first in April of 2017 and again in December of 2018. Theresa Heredia from Gary Farrell Winery is back on California Wine Country with Steve Jaxon and Dan Berger. Steve Jaxon reads from the winery's website: “'Explore the legacy of our Pinot Noir and Chardonnay roots.' That's enough for me! My two favorite wines in the world,” says Steve Jaxon. The Gary Farrell brand has been around since the early 80s. His first was 1982 when he worked for Rocchioli. Gary went to Fresno State and studied political science and made beer in his dorm room, which is how he got into fermentation science. Dan adds a little to the story, about how Gary's first job at Davis Bynum was as a handyman. He was painting and doing light construction. All the while he was paying attention to his surroundings and Hampton Bynum gave him a chance to make wine. Theresa Heredia is the current winemaker at Gary Farrell. She comes from Pittsburg California which is not a wine making place. She studied biochemistry as an undergrad at Cal Poly San Luis Obispo then worked in biopharmaceuticals for a short time before starting grad school in biochemistry at UC Davis. She was already in love with wine even if she was doing cancer therapeutics research. When she had meetings with the other chemistry majors where they would describe their work to each other, she discovered the wine program when the enology students brought wine to the meetings. She has been at Gary Farrell for 9 years. Before that she was winemaker at Freestone Vineyards for 10 years. Dan Berger ads that every bit of equipment at this winery is carefully construted to get the result that they do, which is delicate wines that go well with food. Theresa Heredia says that Gary Farrell Winery makes “between 24 and 27, approximately” different wines, SV, R of Pinot Noir, about 8 different Chardonnays, 12 to 14 pinots and a Zinfandel. Dan Berger says of the 2018 Chardonnay, that the last thing you taste is the acid, and it is very smooth. Venovia vineyard is planted in the Burgundian style, the vines are lower and closer together so the plants have more competition. Gary Farrell retired after the 2005 vintage. Dan says that Theresa and others are carrying on a lot of the work that Gary Farrell did in the wine world. Gary Farrell wines are available at Bottle Barn. Next they taste a 2017 Pinot Noir. Dan Berger describes it. It is too young, but has a lot of potential. It's not a strawberry/raspberry Russian River Valley style. It is more like the Petaluma Gap, having better acidity. It would go well with rare roast beef, says Dan. It's so young, and it does need time. Gary Farrell Winery is located in the heart of Russian River Valley on West Side Road. The winery is at the top of a hill, in front of Mt. Jackson. Dan Berger says that Sonoma County people probably don't go wine tasting, like many people who live in famous cities don't frequent the local monuments. But Gary Farrell winery is one to visit. Dan tells about some friends who went there and said it was their favorite winery experience. Next they taste the Taboni vineyard, near Santa Rosa, and it's a classic Russian River Valley style, strawberries and raspberries with a little bit of wild thyme. Compared to the other one, this is succulent. It's got more pizzaz, and you can drink it now, even if it's just a 2018. The 2017 needs more time in the bottle but this one is silky, juicy and delicious right now. Dan Berger likes it because it illustrates what Russian River Valley does best.

Theresa Heredia is back on California Wine Country with Steve Jaxon and Dan Berger today. She is the winemaker at Gary Farrell Winery and she has been on CWC twice in the last few years, first in April of 2017 and again in December of 2018. Theresa Heredia from Gary Farrell Winery is back on California Wine Country with Steve Jaxon and Dan Berger. Steve Jaxon reads from the winery's website: “'Explore the legacy of our Pinot Noir and Chardonnay roots.' That's enough for me! My two favorite wines in the world,” says Steve Jaxon. The Gary Farrell brand has been around since the early 80s. His first was 1982 when he worked for Rocchioli. Gary went to Fresno State and studied political science and made beer in his dorm room, which is how he got into fermentation science. Dan adds a little to the story, about how Gary's first job at Davis Bynum was as a handyman. He was painting and doing light construction. All the while he was paying attention to his surroundings and Hampton Bynum gave him a chance to make wine. Theresa Heredia is the current winemaker at Gary Farrell. She comes from Pittsburg California which is not a wine making place. She studied biochemistry as an undergrad at Cal Poly San Luis Obispo then worked in biopharmaceuticals for a short time before starting grad school in biochemistry at UC Davis. She was already in love with wine even if she was doing cancer therapeutics research. When she had meetings with the other chemistry majors where they would describe their work to each other, she discovered the wine program when the enology students brought wine to the meetings. She has been at Gary Farrell for 9 years. Before that she was winemaker at Freestone Vineyards for 10 years. Dan Berger ads that every bit of equipment at this winery is carefully construted to get the result that they do, which is delicate wines that go well with food. Theresa Heredia says that Gary Farrell Winery makes “between 24 and 27, approximately” different wines, SV, R of Pinot Noir, about 8 different Chardonnays, 12 to 14 pinots and a Zinfandel. Dan Berger says of the 2018 Chardonnay, that the last thing you taste is the acid, and it is very smooth. Venovia vineyard is planted in the Burgundian style, the vines are lower and closer together so the plants have more competition. Gary Farrell retired after the 2005 vintage. Dan says that Theresa and others are carrying on a lot of the work that Gary Farrell did in the wine world. Next they taste a 2017 Pinot Noir. Dan Berger describes it. It is too young, but has a lot of potential. It's not a strawberry/raspberry Russian River Valley style. It is more like the Petaluma Gap, having better acidity. It would go well with rare roast beef, says Dan. It's so young, and it does need time. Gary Farrell Winery is located in the heart of Russian River Valley on West Side Road. The winery is at the top of a hill, in front of Mt. Jackson. Dan Berger says that Sonoma County people probably don't go wine tasting, like many people who live in famous cities don't frequent the local monuments. But Gary Farrell winery is one to visit. Dan tells about some friends who went there and said it was their favorite winery experience. Next they taste the Taboni vineyard, near Santa Rosa, and it's a classic Russian River Valley style, strawberries and raspberries with a little bit of wild thyme. Compared to the other one, this is succulent. It's got more pizzaz, and you can drink it now, even if it's just a 2018. The 2017 needs more time in the bottle but this one is silky, juicy and delicious right now. Dan Berger likes it because it illustrates what Russian River Valley does best.

In this specially extended episode the Unflopped crew is joined by Eurovision guru Gary Farrell to discuss the 2021 Eurovision Song Contest. The good, the bad and the ugly of Rotterdam 2021 are up for discussion and we predict the winner, as well as choosing our personal favourites. Follow Gary Farrell on Instagram: @mr.gpf This episode was edited by Ben Goodstein.

Episode 124 – Brian Shapiro, Gary Farrell Vineyards Brian Shapiro, of Gary Farrell Vineyards joins us to talk about what’s new and happening at Gary Farrell Vineyards. 1:02 Wine of the Day -- Rochioli-Allen Vineyards Pinot Noir 2:05 Neighborhoods of the Russian River Valley – defines the AVA into distinct locations within the Russian River area which are Middle Reach, Santa Rosa Plains, Green Valley, Laguna Ridge, Sebastopol Hills, and a newly added area, Eastern Hills. 4:57 Open for outdoor tastings and accepting reservations for cheese and wine flights for $35 all paired with incredible views form the winery. 6:50 Zoom tastings going strong at Gary Farrell with a couple of different tastings and soon be focusing on the Neighborhoods tasting with three wines tasting kits. But also have the 94 Point tasting, Pinot Noir tasting, and Library Selection tasting. See website for details. 8:55 First Friday Happy Hours—Not cost to join, just open a bottle of Garry Farrell.  Or order a bottle along with some Bellwether Farms cheese. It’s a fun and lively tasting. 11:44 Teaming up with Truffle Shuffle meal kits for Cook Along’s featuring with Gary Farrell wine and meal kits form Truffle Shuffle. It’s a fun, casual, and delicious experience. 15:15 How Brian got involved in the wine industry. 19:50 Use the Wine Finder on the website to find Gary Farrell wine near you in all 50 states. Links Gary Farrell https://www.garyfarrellwinery.com Wine Road https://www.wineroad.com Sonoma County Winegrowers -- https://sonomawinegrape.org/ Wine Road Podcast Instagram -- @wineroadpodcast Credits: The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. http://thresholdstudios.info/  

Announcer 0:01Welcome to CareerXroads Uncorked a series of member chats inspired by good drinks and current talent acquisition trends your hosts Chris Hoyt and Gerry Crispin breakdown today's recruiting headlines while reviewing a selected beverage of choice with industry leaders and influencers join us for a drink and conversation. Curtis Dorsey, Elanco 0:22Social media as such, Facebook says we just want to remind me to remind you of things that you were doing this time last year and it's like yeah, wonderful in the in the COVID era you're sending me pictures of when we were out and Sonoma Chris Hoyt 0:35Thanks for rubbing it in that I'm not out at the vineyards thanks for rubbing it in that I'm not in London or Paris or Japan. Thank you. Thank you. Thank you. Curtis Dorsey, Elanco 0:44Yeah, and to add insult to injury This is my wife and I was five year wedding anniversary, which also got got bashed a bit by by COVID Gerry Crispin 0:53Bummer Curtis Dorsey, Elanco 0:54We're on the right run a rain rain check. Chris Hoyt 0:57Oh man, Gerry Crispin 0:57Sorry I am a little bit late. I just thought I would join you by telling you I've got Walt Chris Hoyt 1:04Awesome awesome. I couldn't get Walt Gerry Crispin 1:08And you got right could not get Rex. Is that gonna Walt too? Curtis Dorsey, Elanco 1:13Yeah, no, I got you. Yeah, I got Walt, I got Walt Chris Hoyt 1:16I do not I am the outlier today. I could have ironically I am near Sonoma could not get Walt. But I have abear Gary Farrell which is a Sonoma County. Pino 2017. Well ranked. So now I'm pouring it. We waited for you. Gerry doesn't even wait look at him Gerry Crispin 1:36I, I was on talent net. And I had to manage a conversation about I don't know some bullshit. And but it was good. It was a good conversation. And then I said, You know, I gotta leave. And I had already opened the bottle. Chris Hoyt 1:52Well, let me can I want to call this out before we did a little toast. Oh, so hold your glass up. Look at your glass. These are called COVID pours? Curtis Dorsey, Elanco 2:01Yes. Chris Hoyt 2:04We never poured wine this heavy when we were before COVID. Curtis Dorsey, Elanco 2:08Some of us may have? Gerry Crispin 2:10Yeah, well, maybe. Maybe. Chris Hoyt 2:13I'm very concerned Curtis Dorsey, Elanco 2:14I do think that it's grown. Chris Hoyt 2:16Yeah, sure. We get back to the bars. And some we're gonna order a drink and it's gonna come out. It's gonna be a tiny little what we're used to. It's gonna be like, we'll have to order triples in order to get.. Curtis Dorsey, Elanco 2:25No it'll probably be quadruples because they'll be they'll be trying to make make up for lost time. So therefore, it will be smaller than they would have been. Chris Hoyt 2:33All I 'm sayin is save me a trip. I'm just filling up and save me a trip. Well, Cheers, guys. Cheers. Gerry Crispin 2:39Cheers to you. How are you Walt? Well, I mean, not Walt Chris Hoyt 2:45Like a bottle. Gerry. Admit it. Gerry Crispin 2:46I know. I know. Curtis Dorsey, Elanco 2:47Yeah. Gerry Crispin 2:49How's Elanco doing? Curtis Dorsey, Elanco 2:50We're doing we're doing well. We're doing we're doing busy, which is normal for us. We've had a busy busy busy several years. But but we're doing well. Gerry Crispin 3:00Who do we see? Who do we see earlier this week for briefly? Oh, Shannon and I had a meet a we obviously we do two or three meetings a week. At least. We have one on critical. And Tom referenced you? Curtis Dorsey, Elanco 3:16Yep. my campus is there. Gerry Crispin 3:17And we had a nice conversation about universal relations and some of the issues that we see our members doing in 2021. And I think he was appreciative of it. So is it was useful? Curtis Dorsey, Elanco 3:31Yeah. Yeah. Now we are we are we are definitely, you know, having come off of an IPO then lots of work day, then, you know, major acquisition, you know,

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,

This is another in our series of repeat podcast episodes featuring women in the wine business, since there is no new California Wine Country show this week, due to Coronavirus coverage on home station KSRO. This episode was recorded and aired live on Dec. 12, 2018.  Theresa Heredia from Gary Farrell Winery is back on California Wine Country with Steve Jaxon and Dan Berger. Barry Herbst from Bottle Barn is also in. Gary Farrell had his own ideas, he wanted to pick his grapes earlier, rather than the trend at the time, which was to pick rather later. Theresa came to Gary Farrell wines and carried on Gary's practices in the winery where he had all the right equipment. It's not easy to grow grapes in a cold climate and make great wine, and Dan says that Gary Farrell agrees that Theresa is succeeding. Theresa Heredia explains that Gary Farrell is one of the pioneers of the Russian River Valley. He started at Davis Bynum and worked at Rochioli. His first vintage was the 1982 Pinot Noir. He makes “site-expressive” wines. Dan tells how Gary started as a cellar worker and later, wineries wanted his magic. Theresa tells how they do it, that they have the same idea in mind. Gary wants the vineyard to shine through in the bottle, rather than any other components like the oak, or ripeness, or alcohol. It's what she was tryign to do at Joseph Phelps Freestone Vineyard previously. She's getting wines that are generally under 14% alcohol and uses light oak, so as not to mask the flavors. Theresa was a graduate student in Chemistry at UC Davis and she thought she would get a PhD and teach at the University level. But she discovered wine at UC Davis and “that was it.” Dan Berger says you have to have great intuition and great vision to work in cold climates. The cooler years are more challenging, she says. Theresa's first vintage was 2002 for Joseph Phelps and 2012 for Gary Farrell. They taste a 2016 Russian River selection Chardonnay blend. The grapes come from many of the famous Russian River vineyards, she mentions Rochioli, Olivet Lane, a bit of Durell, Bacigalupi, Ritchie. They always want to pick the components for this blend first, then they set aside the single-vineyard selections. Dan says it could take 6-8 years in the cellar. The next bottle is a 2015 Chardonnay from Durell Vineyards. Theresa says it takes about 3 weeks to create the blends, both the Chardonnay and Pinot Noir, they need time to pick out the components of the blend. Dan says that the secret of this wine is the acidity, which allows it to pick up many nuances. It could take a decade in the cellar. Theresa Heredia says that Durell is one of her favorite vineyards, with natural concentration and structure. Dan notes the citrus components in the flavors. Next tasting up is a 2016 Pinot Noir blend from all the great Russian River Valley vineyards. Dan tells about an expensive French Burgundy, which sells for $5200 per bottle. They consider Chardonnay to be colorless red wine and Pinot Noir to be white wine with color. These Gary Farrell bottles cost around $35 but they are comparable to those French wines that cost many times more. Dan proclaims that Sonoma County specializes in premium wines at affordable prices. Barry says he has tasted some fantastic Pinot Noirs from 20 years ago that come from a cellar that Bottle Barn has purchased. Then they taste the 2015 McDonald Mountain Pinot Noir. This is a new vineyard for them. It's located in Sebastopol Hills between the Petaluma wind gap and Green Valley. It's foggy and windy and the yields are low, so it gets great concentration. Dan smells some raspberries and wild strawberries, with a faint taste of cranberries in the aftertaste. Theresa says it works very well with lamb. Dan points out that there are some iconic wines in the region but that they are only sold direct to consumer at the vineyard. Last they taste a 2014 Siduri, a lush Pinot Noir that will sell out in the next few day...

This is another in our series of repeat podcast episodes featuring women in the wine business, since there is no new California Wine Country show this week, due to Coronavirus coverage on home station KSRO. This episode was recorded and aired live on Dec. 12, 2018.  Theresa Heredia from Gary Farrell Winery is back on California Wine Country with Steve Jaxon and Dan Berger. Barry Herbst from Bottle Barn is also in. Gary Farrell had his own ideas, he wanted to pick his grapes earlier, rather than the trend at the time, which was to pick rather later. Theresa came to Gary Farrell wines and carried on Gary’s practices in the winery where he had all the right equipment. It’s not easy to grow grapes in a cold climate and make great wine, and Dan says that Gary Farrell agrees that Theresa is succeeding. Theresa Heredia explains that Gary Farrell is one of the pioneers of the Russian River Valley. He started at Davis Bynum and worked at Rochioli. His first vintage was the 1982 Pinot Noir. He makes “site-expressive” wines. Dan tells how Gary started as a cellar worker and later, wineries wanted his magic. Theresa tells how they do it, that they have the same idea in mind. Gary wants the vineyard to shine through in the bottle, rather than any other components like the oak, or ripeness, or alcohol. It’s what she was tryign to do at Joseph Phelps Freestone Vineyard previously. She’s getting wines that are generally under 14% alcohol and uses light oak, so as not to mask the flavors. Theresa was a graduate student in Chemistry at UC Davis and she thought she would get a PhD and teach at the University level. But she discovered wine at UC Davis and “that was it.” Dan Berger says you have to have great intuition and great vision to work in cold climates. The cooler years are more challenging, she says. Theresa's first vintage was 2002 for Joseph Phelps and 2012 for Gary Farrell. They taste a 2016 Russian River selection Chardonnay blend. The grapes come from many of the famous Russian River vineyards, she mentions Rochioli, Olivet Lane, a bit of Durell, Bacigalupi, Ritchie. They always want to pick the components for this blend first, then they set aside the single-vineyard selections. Dan says it could take 6-8 years in the cellar. The next bottle is a 2015 Chardonnay from Durell Vineyards. Theresa says it takes about 3 weeks to create the blends, both the Chardonnay and Pinot Noir, they need time to pick out the components of the blend. Dan says that the secret of this wine is the acidity, which allows it to pick up many nuances. It could take a decade in the cellar. Theresa Heredia says that Durell is one of her favorite vineyards, with natural concentration and structure. Dan notes the citrus components in the flavors. Next tasting up is a 2016 Pinot Noir blend from all the great Russian River Valley vineyards. Dan tells about an expensive French Burgundy, which sells for $5200 per bottle. They consider Chardonnay to be colorless red wine and Pinot Noir to be white wine with color. These Gary Farrell bottles cost around $35 but they are comparable to those French wines that cost many times more. Dan proclaims that Sonoma County specializes in premium wines at affordable prices. Barry says he has tasted some fantastic Pinot Noirs from 20 years ago that come from a cellar that Bottle Barn has purchased. Then they taste the 2015 McDonald Mountain Pinot Noir. This is a new vineyard for them. It's located in Sebastopol Hills between the Petaluma wind gap and Green Valley. It's foggy and windy and the yields are low, so it gets great concentration. Dan smells some raspberries and wild strawberries, with a faint taste of cranberries in the aftertaste. Theresa says it works very well with lamb. Dan points out that there are some iconic wines in the region but that they are only sold direct to consumer at the vineyard. Last they taste a 2014 Siduri, a lush Pinot Noir that will sell out in the next few day...

There is no new California Wine Country show this week due to NBA basketball on our home station KSRO in Santa Rosa, CA. Here is a repeat of our show from April 26, 2017 that you may have missed, featuring winemaker Theresa Heredia from Gary Farrell Winery.  Steve Jaxon and Dan Berger welcome Barry Herbst of Bottle Barn and this week's special guest, Theresa Heredia, the winemaker at Gary Farrell Winery. Theresa Heredia Steve asks Theresa Heredia to tell how she became a winemaker. She says she grew up in Pittsburgh, California, which was not a wine producing region when she grew up. She went to Cal Poly San Luis Obispo and studied microbiology. She was accepted to grad school at UC Davis, where she discovered the wine program. She heard that they were using gas chromatography, which she was using for her research. But they were also using “olfactometry” i.e. sense of taste and smell, to identify aromatic components being separated on the instrumentation. She had been doing peptide synthesis, so wine was much more interesting. At the time UC Davis was the only big university wine program. Today there is also Fresno St., and Cal Poly San Luis Obispo has a new program. Dan points to Santa Rosa Community College too and says the programs need more funding as the industry develops. He mentions programs at Columbia, Cornell, Purdue, Michigan State (Steve' alma mater), U. of Texas at Austin, Mississippi St. and that there are about 30 programs in the country. Gary Farrell was a pioneer with his 1982 Pinot Noir. Back in the ‘80s people were beginning to develop name brands and get high scoring reviews. But the pioneers were coming together to make wine from what are now iconic vineyards. He built the Gary Farrell winery in 2000, retired in 2004 and now is selling classic cars. Dan says he was tired of all the different social obligations a famous vintner has, so he left the business. He was the handyman at Davis Bynum winery, then in 1978, Hampton Bynum gave him the opportunity to make the wine, which won a Silver Medal at the Sonoma County Harvest Fair that year, where Dan was a judge. He remembers how good it was. Theresa tells that in 2011 they were purchased by a group called Vincraft. Bill Price is one of the owners. Steve remembers that he has been on the show before. She has been at Gary Farrell Wines for almost five years. Dan remembers knowing Gary since before his first wine came out in 1982. He says this is a winery that respects terroir and respects acidity, which together in the same bottle makes a great wine. Theresa Heredia is proud to work with an all-star list of great vineyards. She likes to pick on the early end of the ripeness spectrum, to get better acidity, just as Gary did. They begin by tasting a Rosé that Barry brought in, a Sancerre Rosé from the Loire Valley. Made with 100% Pinot Noir, with longer cooler growing season and chalky soils, Dan says it gets great cherry flavors and is dry without being austere. Dan says that Rosé is the best of both worlds. You get the fruit of the grape variety and when made right, it's got the acidity. So it has the structure to go with great food, whether creamy or austere flavors. Rosés are coming in now from all kinds of varieties from all over the world. They are doing renovations to the old tasting room, which had an amazing terrace view over the valley, stunning in any weather. The new room will be for seated appointment tastings only, with floor-to-ceiling windows and more comfortable furniture on the terrace. Teresa also tells about how they also do “glamping” which is “glamor camping” or fancy tents with nice furniture. Next they taste the 2014 Olivet Lane Russian River Valley single vineyard Chardonnay. She likes to harvest it a bit early and this is her third vintage for the winery and she is happy with it. Steve really likes it. Next they have two Pinot Noir bottles to taste,

There is no new California Wine Country show this week due to NBA basketball on our home station KSRO in Santa Rosa, CA. Here is a repeat of our show from April 26, 2017 that you may have missed, featuring winemaker Theresa Heredia from Gary Farrell Winery.  Steve Jaxon and Dan Berger welcome Barry Herbst of Bottle Barn and this week’s special guest, Theresa Heredia, the winemaker at Gary Farrell Winery. Steve asks Theresa Heredia to tell how she became a winemaker. She says she grew up in Pittsburgh, California, which was not a wine producing region when she grew up. She went to Cal Poly San Luis Obispo and studied microbiology. She was accepted to grad school at UC Davis, where she discovered the wine program. She heard that they were using gas chromatography, which she was using for her research. But they were also using “olfactometry” i.e. sense of taste and smell, to identify aromatic components being separated on the instrumentation. She had been doing peptide synthesis, so wine was much more interesting. At the time UC Davis was the only big university wine program. Today there is also Fresno St., and Cal Poly San Luis Obispo has a new program. Dan points to Santa Rosa Community College too and says the programs need more funding as the industry develops. He mentions programs at Columbia, Cornell, Purdue, Michigan State (Steve’ alma mater), U. of Texas at Austin, Mississippi St. and that there are about 30 programs in the country. Gary Farrell was a pioneer with his 1982 Pinot Noir. Back in the ‘80s people were beginning to develop name brands and get high scoring reviews. But the pioneers were coming together to make wine from what are now iconic vineyards. He built the Gary Farrell winery in 2000, retired in 2004 and now is selling classic cars. Dan says he was tired of all the different social obligations a famous vintner has, so he left the business. He was the handyman at Davis Bynum winery, then in 1978, Hampton Bynum gave him the opportunity to make the wine, which won a Silver Medal at the Sonoma County Harvest Fair that year, where Dan was a judge. He remembers how good it was. Theresa tells that in 2011 they were purchased by a group called Vincraft. Bill Price is one of the owners. Steve remembers that he has been on the show before. She has been at Gary Farrell Wines for almost five years. Dan remembers knowing Gary since before his first wine came out in 1982. He says this is a winery that respects terroir and respects acidity, which together in the same bottle makes a great wine. Theresa Heredia is proud to work with an all-star list of great vineyards. She likes to pick on the early end of the ripeness spectrum, to get better acidity, just as Gary did. They begin by tasting a Rosé that Barry brought in, a Sancerre Rosé from the Loire Valley. Made with 100% Pinot Noir, with longer cooler growing season and chalky soils, Dan says it gets great cherry flavors and is dry without being austere. Dan says that Rosé is the best of both worlds. You get the fruit of the grape variety and when made right, it’s got the acidity. So it has the structure to go with great food, whether creamy or austere flavors. Rosés are coming in now from all kinds of varieties from all over the world. They are doing renovations to the old tasting room, which had an amazing terrace view over the valley, stunning in any weather. The new room will be for seated appointment tastings only, with floor-to-ceiling windows and more comfortable furniture on the terrace. Teresa also tells about how they also do “glamping” which is “glamor camping” or fancy tents with nice furniture. Next they taste the 2014 Olivet Lane Russian River Valley single vineyard Chardonnay. She likes to harvest it a bit early and this is her third vintage for the winery and she is happy with it. Steve really likes it. Next they have two Pinot Noir bottles to taste, a 2014 Rochioli Vineyard and a 2014 Hallberg Vine...

Bob Cabral is back on California Wine Country with Steve Jaxon and Dan Berger. He was last on CWC in June of 2017 and that episode was repeated in March of this year. Three Sticks Wines is a project that Bob Cabral does with Bill Price. Bill also works with Kistler and Gary Farrell. But Bill Price owns the Dorell vineyard and Gap’s Crown vineyard overlooking Sonoma State. Bob Cabral wanted the opportunity to work with the best vineyards in Sonoma County. Three Sticks Dorell Pinot Noir is on the cover of the current issue of Wine Spectator. Three Sticks the name, comes from Bill Price. He grew up in California and Hawaii. He is William Price III, and his friends started calling him “Three Sticks” because of the name. Great wine always starts in the vineyard, Dan Berger says, and winemakers need to start their business out there. Bill Price’s vineyards are some of the best terroir vineyards in America. The Dorell vineyard has some of the best Chardonnay available. Bob says that Bill wanted to acquire sites in California and especially Sonoma County, that are world class, and to preserve them as such for the world. They have several long term projects. Dan says it is great that these wines are locally available. If you find them, they are not very expensive but they demonstrate terroir in the consistency from vintage to vintage. Bob Cabral also does some distilling and has brought some Rye Whiskey. It is a project of the Splinter Spirits Group. They have been distilling for 3 years not, Rye, Whiskey and Bourbons. They did a 300 barrel batch of bourbon, it took all week but his impression is the process goes by fast. He then puts the whiskey into his used French Oak wine barrels. They give another dimension to their spirits. Bartenders say that it works great in cocktail mixing. Bob Cabral Wines makes Pinot, Chardonnay and a little Riesling, about 500 cases total. They have a new tasting salon at Flight Deck in Healdsburg. He and his wife run Bob Cabral wines as his muse, as he makes the wine, and after expenses all the money he makes goes back into the community. Dan asks Bob about a Wilamette Valley project, called Fire Steed, where he is the consulting winemaker. Bob Cabral appreciates the amazing diversity of agriculture in Oregon. Dan says that Oregon has always had good quality low cost fruit. Someone has to make it right to develop the reputation. They are tasting a Pinot Noir from Bob Cabral wines. Bob describes the big profile, and fruit, and spicy. They made about 100 cases of their 2016 Chardonnay, which they are tasting. It comes from two cold Sonoma Coast vineyards. Bob does not add yeast, he uses native natural yeast. His whiskey is called Whipsaw Rye. He uses 77% rye grain which is a spicy grain . Bourbon must have at least 51% corn. Bob has realized that half of the flavor of the spirits is in the barrels. He gets even better flavors by putting spirits into his old wine barrels.  

Once known as The Boreen, an old Irish word meaning a small, unpaved country road, Limerick Lane has been home to small farms and vineyards for more than a century. The Del Fava family planted our oldest currently producing vineyard in 1910. Without the benefit of modern scientific methods now used to determine the best soils and sites, the Del Favas were the first to recognize the rare potential of this small, enclosed microclimate just south of Healdsburg. In the mid-1970’s, the Del Fava family sold to brothers Michael and Tom Collins. Like the Del Favas, the Collins brothers saw the potential inherent at Limerick Lane. They brought tremendous passion and enthusiasm to the property, overseeing the planting of twenty-five acres of Zinfandel, Syrah, and Grenache--the iconic Collins Vineyard. In addition the Collins brothers replanted and improved the existing vineyards, creating demand for their grapes at preeminent wineries De Loach, Chateau Souverain, Ravenswood, Davis Bynum and Gary Farrell.By 2009, Mike Collins was ready to sell, but was unwilling to see the beautiful old vines and all his hard work absorbed into a corporation or fall into the hands of investors just out to make a quick buck. Instead, he approached Jake Bilbro and asked if Jake would like to buy Limerick Lane Cellars and the Collins Vineyard. Jake, a member of a family renowned for principled vineyard stewardship and sustainable winemaking, grew up in the business at Marietta Cellars, founded by his father Chris in 1978. The chance to own Limerick Lane--a place from which his father, among others, had sourced exceptional fruit--was so exciting Jake spent two years pitching nearly every bank in California. One day before harvest began in 2011, a local bank in Healdsburg finally agreed to give him the loan. Only the third owner in the estate’s 106-year history, Jake brings modern farming and winemaking techniques to the inimitable fruit that only the historic Collins Vineyard can produce and creates wines that live up to the heritage that preceded him--wines noted not only for their exceptional balance and elegance, but with a specific sense of history and place as well.

Joe Rochioli, Jr. owns the J. Rochioli Vineyards and Winery in California with his son Tom Rochioli and his family. Joe describes the events on the family farm in the Russian River Valley of Sonoma County around the middle of the twentieth century, when there was a shift from growing various cash crops to growing more and more wine grapes. He discusses his decision to pursue more plantings of grape varieties like Sauvignon Blanc, Chardonnay, and Pinot Noir on his acreage. And Joe talks about what he discovered when working with those grape varieties in the various areas of his vineyards. He also explains how the market for the grapes evolved over time. In particular, Joe describes his relationships with Davis Bynum, Williams Selyem, and Gary Farrell. Take the demographic survey. This episode is sponsored by: NY Drinks NY Trip to the Finger Lakes Wine Region Vknow Wine App Oregon Wine Trail Tasting

Wine Road Episode 73 - Barrel Tasting Details with Debbie, WineRoad Event Manager - In this Episode, Beth & Marcy sit down with Debbie Osborn, WineRoad's Event Manager & Professional Cat Herder. The gals chat about WineRoad's upcoming events, Barrel Tasting & Toast the Future while enjoying a refreshing bottle of Gary Farrell 2016 Russian River Valley Chardonnay. Later in the episode, Debbie and Beth provide additional details about the FIRST ANNUAL Toast the Future event. Be sure to get your tickets for both Toast the Future and WineRoad's 42nd annual Barrel Tasting Weekends before they sell out!    Wine Road provides the Wine, When and Where of Northern Sonoma County with news on events, wineries, wines, dining options, activities, and places to stay.   Show Notes: 0:23 Super DUPER Special Guest, Debbie Osborn: Event Manager & Chief Cat Herder at WineRoad 0:42 WINERoad Events 1:15 WINE OF THE DAY: Gary Farrell 2016 Russian River Valley Chardonnay  2:05 Barrel Tasting - What should customers expect? 3:25 Winemaker's Insight - What do THEY like about barrel tasting? 4:30 Lil’ Tidbits about Barrels 5:15 Futures. What are they? 7:19 WineRoad Debuts new event - TOAST THE FUTURE. Tickets available Here. 9:49 Barrel Tasting Details 11:20 Customizable Maps available for Barrel Tasting  11:58 BOOK OF THE DAY: Lonely Planet, Wine Trails 13:40 ITEM OF THE DAY: Wine Wars 14:53 Mario’s Corner: Compliance in the Wine Industry 16:40 Final Information about Barrel Tasting   Links: Wine of the Day: Gary Farrell 2016 Russian River Valley Chardonnay  Book of the Day: Lonely Planet, Wine Trails Item of the Day: Wine Wars, A Trivia Game for Wine Geeks & Wannabes Barrel Tasting & Toast the Future Tickets  Customizable Maps for WineRoad Events!   Credits: The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. 

Theresa Heredia from Gary Farrell Winery is back on California Wine Country with Steve Jaxon and Dan Berger. Barry Herbst from Bottle Barn is also in. Gary Farrell had his own ideas, he wanted to pick his grapes earlier, rather than the trend at the time, which was to pick rather later. Theresa came to Gary Farrell wines and carried on Gary’s practices in the winery where he had all the right equipment. It’s not easy to grow grapes in a cold climate and make great wine, and Dan says that Gary Farrell agrees that Theresa is succeeding. Theresa Heredia explains that Gary Farrell is one of the pioneers of the Russian River Valley. He started at Davis Bynum and worked at Rochioli. His first vintage was the 1982 Pinot Noir. He makes “site-expressive” wines. Dan tells how Gary started as a cellar worker and later, wineries wanted his magic. Theresa tells how they do it, that they have the same idea in mind. Gary wants the vineyard to shine through in the bottle, rather than any other components like the oak, or ripeness, or alcohol. It’s what she was tryign to do at Joseph Phelps Freestone Vineyard previously. She’s getting wines that are generally under 14% alcohol and uses light oak, so as not to mask the flavors. Theresa was a graduate student in Chemistry at UC Davis and she thought she would get a PhD and teach at the University level. But she discovered wine at UC Davis and “that was it.” Dan Berger says you have to have great intuition and great vision to work in cold climates. The cooler years are more challenging, she says. Theresa's first vintage was 2002 for Joseph Phelps and 2012 for Gary Farrell. They taste a 2016 Russian River selection Chardonnay blend. The grapes come from many of the famous Russian River vineyards, she mentions Rochioli, Olivet Lane, a bit of Durell, Bacigalupi, Ritchie. They always want to pick the components for this blend first, then they set aside the single-vineyard selections. Dan says it could take 6-8 years in the cellar. The next bottle is a 2015 Chardonnay from Durell Vineyards. Theresa says it takes about 3 weeks to create the blends, both the Chardonnay and Pinot Noir, they need time to pick out the components of the blend. Dan says that the secret of this wine is the acidity, which allows it to pick up many nuances. It could take a decade in the cellar. Theresa Heredia says that Durell is one of her favorite vineyards, with natural concentration and structure. Dan notes the citrus components in the flavors. Next tasting up is a 2016 Pinot Noir blend from all the great Russian River Valley vineyards. Dan tells about an expensive French Burgundy, which sells for $5200 per bottle. They consider Chardonnay to be colorless red wine and Pinot Noir to be white wine with color. These Gary Farrell bottles cost around $35 but they are comparable to those French wines that cost many times more. Dan proclaims that Sonoma County specializes in premium wines at affordable prices. Barry says he has tasted some fantastic Pinot Noirs from 20 years ago that come from a cellar that Bottle Barn has purchased. Then they taste the 2015 McDonald Mountain Pinot Noir. This is a new vineyard for them. It's located in Sebastopol Hills between the Petaluma wind gap and Green Valley. It's foggy and windy and the yields are low, so it gets great concentration. Dan smells some raspberries and wild strawberries, with a faint taste of cranberries in the aftertaste. Theresa says it works very well with lamb. Dan points out that there are some iconic wines in the region but that they are only sold direct to consumer at the vineyard. Last they taste a 2014 Siduri, a lush Pinot Noir that will sell out in the next few days, at a low discount on the new Bottle Barn web store. Dan says it has the lightness and elegance of Sonoma County character and Theresa says it's an amazing wine for its $20 price.

Welcome to the Scoliosis Warrior Podcast. We discuss insights, information and practical tips to help you along your Scoliosis journey.      

As an executive creative director for advertising agency Saatchi & Saatchi in New York, Mike Pierantozzi has a front-row seat to the closer-than-ever relationship between Hollywood and Madison Avenue. In this episode, we discuss how narrative storytelling is now sometimes indistinguishable between advertising and top-tier Hollywood content, how advertisers work to keep eyeballs on their product, and why top talent is flocking to commercials. Along the way, we do a number on three Russian River Chardonnays: a 2015 Hartford, 2014 Gary Farrell, and 2014 Walter Hansel Cuvee Alyce. Oh yeah, and we learn how Ben tangled with fate last week by busting the proprietor of an Italian joint in Queens for serving him homemade wine made from grocery store grapes.