Podcasts about saintsbury

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.

The University Wits was a term invented by Saintsbury for a group of 6 Elizabethan playwrights. They were not consciously a coherent group but part of a vibrant society of playwrights, actors and writers who made English theatre shine. See acast.com/privacy for privacy and opt-out information.

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

This episode features Tim Colla, Winemaker for Saintsbury, in Carneros, Napa. Tim and I had the chance to talk about Chardonnay and Pinot Noir production as told through the history of Saintsbury’s presence and experimentation in the Carneros in south Napa Valley. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Saintsbury, Napa Valley Chappellet, Napa Valley Seavey Vineyard, Napa Valley This podcast is brought you by Fruition Sciences. At the start of 2020 we know what is on your mind. As winemakers and winegrowers we are thinking about keeping our vines healthy while producing consistent quality yields year in and year out. However, we know that you are also considering the effects of climate change on our vineyards and wines and the improved management of our natural resources like water. We have great news. Now, we, winegrowers and winemakers, can use a compelling method that allows us to keep our vines healthy and improve yield and grape quality while also saving water and reducing costs. We are happy to inform you that this is possible. The method is called 360viti-Water Pilot and is base on sap flow sensors technology. This impressive technology developed by Fruition Sciences is based on more than ten years of experience show stunning results in California, Australia, and France. The method measures and monitors the transpiration rate of your vines so you can make sure that they receive the right amount of water at the optimal time. You will precisely know when your vines need water so that you can respond appropriately, keeping them healthy and performing at their optimal levels. Because this measurement is plant based, you will be able to target and address the needs of the specific vines or areas of your vineyards, improving the quality of your grapes when it comes time to harvest. Given the latest heatwave episodes this will be a necessary measure to keep your vines safe. Please contact the Fruition Sciences team today. Together we will change the way we use our precious resources while taking care of our beloved vines. To learn more visit fruitionsciences.com or you can also send an email to leyla@fruitionsciences.com or find us on Linkedin. We are also available by phone at 888-295-5187. Questions?  Comments?  Let me know what you think: jim@insidewinemaking.com if you learn something from the collection of podcasts at Inside Winemaking, please considering donating to support the show.  Paypal links at the bottom of the Inside Winemaking homepage.  Every small donation is helpful.   The Inside Winemaking Podcast on iTunes And Stitcher Radio Too  

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

For this week’s California Wine Country podcast here is a repeat of our interview with Byron Kosuge from February 7, 2018. (Due to a live NBA game on home station KSRO in Santa Rosa, there is no new show this week.) Byron Kosuge, winemaker, is today’s guest on California Wine Country with Steve Jaxon and Dan Berger. Byron Kosuge is the winemaker at his own label, B Kosuge Wines, in addition to having been the winemaker at Saintsbury and many other labels. Today’s Tastings from B Kosuge Wines: 2016 Gamay Noir, Carneros 2015 Chardonnay, Sonoma Coast 2015 Sonoma Coast Pinot Noir, The Habitat Today’s guest is Byron Kosuge who has been making wine for 30 years, but a lot of it was under the radar. He was with Saitsbury in Carneros, Napa Valley, but he didn’t get a lot of publicity. Byron says he liked being behind the scenes. He got into wine to make it, not sell it or represent it. He grew up in Davis and his dad was a professor there, though not in wine. He started as an English major but had an aptitude for chemistry and entered the wine program. He makes his wine in Sebastopol, but does have one Carneros vineyard he works with. Dan points out that B Kosuge wines is a small brand and he makes small quantities. Typically small quantity producers charge a lot but he does not. He says it was important to him for his prices to seem fair on “the global stage.” His wines are available on his website and he has been sold at retail in Bottle Barn sometimes, when there is supply, since he makes so little of it. Dan says of the Chardonnay that they are tasting, that it is delicate, fragrant, citrussy, blossomy. It’s not a sipping wine, it’s for having with food so its beautiful structure will work within that context. About 2/3s of it is done in oak and some in a concrete egg, which Steve and Dan insist he explain. It’s a little tank, shaped like an egg. His interest in it is for properties associated with the egg shape, but he wanted it in concrete and not stainless steel. He wanted to ferment and age in the same tank, which he can’t do in stainless steel. He says the wine gets a little bit of oxygen so it develops more quickly as it would in stainless steel. The end result is a portion of the wine that is quite fresh and perfumed and bright, and another part that is rich, which has more oak, typical California Chardonnay, and they get put together. Steve says the result is very subtle. Dan says you start to salivate as soon as you taste it, “…it entices you with its little nuances.” Byron Kosuge was the winemaker at Saintsbury. Dan notes that they never made ostentatious wines and he asks Byron Kosuge whether their style was already set when he started working there. He says the style was established since 1981 when he started in 1985. The founders were Burgundy lovers and that was their inspiration and their standard. They make Pinot Noir and Chardonnay, almost exclusively. Byron Kosuge tells how he thinks many young winemakers come out of school with a good idea of the way they want to make wine; he had no idea at that stage, he just wanted a job. He feels that he was lucky to be in the right place at the right time. Dan suggests that this Chardonnay is an all-purpose wine and it will be even better in three or four years. Byron Kosuge says he does not necessarily set out to make a long-lived wine, but rather for it to be balanced, complete and refreshing. He thinks it’s a by-product of making wine that way, that it will also age well. Dan thinks the bottle is worthy of a $55 or $60 price, even if it sells for $35. Next they taste a Gamay, which is typically used to make Gamay Beaujolais or Beaujolais Nouveau. That trivializes the variety, but this is Gamay Noir as it should be: serious, top drawer stuff. You don’t have to age it very much and it goes with everything. It can be chilled or served at room temperature. Byron Kosuge does not have a tasting room,

Today we toast to grapes, and the people who grow them! A few weeks ago, I anchored the boat and drove up to Sonoma to chat with Robert Dahut. Robert is a modern-day gentleman farmer, or a person who engages in farming but doesn’t depend on it for his living. He started growing a world-class Pinot Noir on his six-acre property about seven years ago. It takes a lot of work to farm on the rocky volcanic terrain, but the vines love it!   We also discuss: What it’s like to grow and harvest grapes for wine Why Pinot Noir grapes are especially tricky to grow The 2019 wine from Saintsbury that will use this harvest An audio tour of the vineyard Farming equipment Grafting plants & clones Resources Keep your eyes peeled for the 2019 Saintsbury Pinot Noir using this the 2017 Dahut Vineyard grape harvest Remember To enjoy Flowers Winery’s 2014 Pinot Noir from Sonoma Coast, that is, if you can still find it! Robert Dahut’s Bio: Robert​ ​Dahut​ ​​is​ ​a​ ​serial​ ​entrepreneur​ ​who​ ​works​ ​in​ ​the​ ​Bio​ ​Tech​ ​Industry.​ ​He​ ​has​ ​no​ ​formal training​ ​in​ ​viticulture​ ​but​ ​has​ ​been​ ​able​ ​to​ ​develop​ ​a​ ​highly​ ​sought​ ​after​ ​hillside​ ​vineyard​ ​that grows​ ​ultra​ ​premium​ ​Pinot​ ​Noir​ ​in​ ​Sonoma​ ​County.​​ ​It​ ​really​ ​started​ ​with​ ​a​ ​dream​ ​and​ ​a​ ​passion to​ ​do​ ​something​ ​great​ ​with​ ​their​ ​property​ ​for​ ​which​ ​they​ ​would​ ​be​ ​proud​ ​of.​ ​ They​ ​are​ ​surrounded by​ ​world​-class​ ​Pinot​ ​Noir​ ​and​ ​Chardonnay​ ​vineyards,​ ​so​ ​they​ ​knew​ ​they​ ​had​ ​the​ ​correct​ ​soils​ ​and appalachian​ ​to​ ​make​ ​their​ ​vineyard​ ​stand​ ​out.​ ​The​ ​Dahuts​ ​treat​ ​their​ ​vines​ ​with​ ​loving​ ​care​ ​and strive​ ​to​ ​be​ ​good​ ​stewards​ ​of​ ​the​ ​land​ ​and​ ​the​ ​environment,​ ​believing​ ​what​ ​makes​ ​for​ ​a​ ​great place​ ​to​ ​live​ ​also​ ​produces​ ​the​ ​highest​ ​quality​ ​grapes.​ ​ Robert’s​ ​second​ ​passion​ ​is​ ​growing​ ​olive trees.​​​ ​He​ ​grows​ ​over​ ​8​ ​different​ ​varieties​ ​of​ ​Tuscan​ ​Olives​ ​to​ ​produce​ ​extra​ ​virgin​ ​olive​ ​oil.​ ​Like their​ ​vineyard,​ ​everything​ ​is​ ​organic​ ​and​ ​keeps​ ​to​ ​the​ ​highest​ ​standards​ ​of​ ​best​ ​farming practices.​ ​Robert​ ​has​ ​gained​ ​all​ ​of​ ​his​ ​experience​ ​learning​ ​from​ ​others​ ​in​ ​the​ ​industry​ ​for​ ​their vineyard​ ​and​ ​olive​ ​orchards.​ ​“What​ ​I​ ​have​ ​learned​ ​in​ ​the​ ​vineyard​ ​is​ ​growing​ ​grapes​ ​is​ ​no different​ ​than​ ​running​ ​a​ ​great​ ​business​ ​enterprise.​ ​It​ ​always​ ​takes​ ​hard​ ​work,​ ​dedication​ ​and​ ​a lot​ ​of​ ​passion!”​ ​Robert​ ​lives​ ​with​ ​his​ ​wife​ ​Jennifer​ ​and​ ​his​ ​fruitarian​ ​chocolate​ ​lab​ ​Ozzie.

As Vice President and General Manager at Cliff Lede Family Wines Remi Cohen oversees the grapegrowing and winemaking for the Cliff Lede wines in Napa and the FEL wines from Anderson Valley.  In this episode Remi tells of her job in entomology that led to enrollment to study viticulture at UCDavis.  From there she quickly rose through the vineyard ranks at Napa wineries and farming companies, such as Saintsbury and Bouchaine.  With her technical background and MBA from Berkeley she was well suited to take on the operations of two wineries in two distinct parts of northern California.   Our conversation covers lots of cool vineyard topics such as:  The differences between organic and sustainable farming practices The ways that sustainable operations look at the bigger picture, including workshops available through the Napa Valley Grapegrowers Association and The Wine Institute The various challenges of farming vineyards on hillsides v. the valley floor.   How important private tasting groups can be in developing winemaking knowledge The addition of Chardonnay and Pinot noir with FEL Wines (formerly Breggo) to Cliff Family Wines and the subsequent purchase of the famed Savoy Vineyard in Anderson Valley LINKS AND RESOURCES MENTIONED IN THIS EPISODE Cliff Lede Vineyards, Napa Valley FEL Wines, Anderson Valley, California Saintsbury, Napa Valley Bouchaine,Vineyards, Napa Valley Walsh Vineyard Management, Napa Valley Merryvale, Napa Valley Starmont Winery, Napa Valley Dirty Jobs and Mike Rowe visit Starmont Winery Napa Valley Grapegrowers The Wine Institute's Sustainable Winegrowing Savoy Vineyard, Anderson Valley Cliff Lede Vineyard's Platinum Playlist Deep Winemaking 2017 is scheduled for August 10-12th in Napa.  Come spend three days immersed in technical visits with winemakers, viticulturists, barrel cooperages, and wine laboratories with other like-minded aspiring winemakers.   Please email me with any questions or comments about winemaking or this podcast    jim@insidewinemaking.com The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

 George Saintsbury (23 October 1845 – 28 January 1933), though a prolific and influential British literary critic in the late 1800s, is today perhaps best known as the author of a book on wine called Notes on a Cellar-Book (1920). According to Prof. Nicholas Margaritis, Saintsbury deserves a larger modern audience.  Why? Listen to his explanation.  

David Graves has been making wine for many years. His Pinot Noirs are famous within wine enthusiasts with a discerning palette. Dave will join Stu tonite to discuss his vineyard and great wines. Call into the show at 1-646-381-4860 or email your questions for Dave at info@stuthewineguru.com. You can also Tweet your questions on Twitter to @stuthewineguru and add #stwg at the end of your question and hear it read live on the show. There is always the chat oom to go into during the show to chat with other wine enthusists or ask a question fron the chat room as well. Donn't miss this show!