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10 episodes with tablas creek
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2 episodes with tablas creek
3 episodes with tablas creek
2 episodes with tablas creek
2 episodes with tablas creek
This week Sam discusses Trump's tariff lawsuits, bans on US alcohol in Canada, the Old Vine Registry introducing maps, Tablas Creek bottling 14 Châteauneuf-du-Pape varieties as single-varietal wines, Treasury Estates launching a NoLo facility, France's deposit-based recycling scheme and, finally, recent ICE raids. You can read the transcript of this newscast at https://www.jancisrobinson.com/articles/treasury-estates-bets-nolos-varietal-muscardin-mapping-old-vineyards-french-glass.
In this weeks episode, the wine bell has additional meaning! Today, Shelley and Phil sit virtually with Dave Specter with Bells Up Winery for week two of Oregon Wine Month tasting through six of their wines. Each of their wines have personalities and matching classical music to match. This winery is ultra boutique, however, they are open by appointment and with that, you won't share your tasting experience with anyone else AND you'll likely get a vineyard tour too! #HappyFriday! #ItsWineTime! #Cheersing #PrettyPinots #BellsUpMomentWines this episode:2024 Bells Up Winery Joy Seyval Blanc Brut ($48 at the winery)
This Earth Day, we get our hands dirty (in the best way!) with Jason Haas, second-generation proprietor of Tablas Creek Vineyard in Paso Robles, on California's Central Coast. Tablas Creek is the first U.S. winery to earn Regenerative Organic Certification (ROC). Jason breaks down what regenerative organic farming is, why it's a game-changer for the planet and your wine glass, and how Tablas Creek is leading the charge in farming that's good for the soil, the vines and grapes, people, animals and the community.Seems Paso Robles is a mecca for the regenerative organic farming movement. Jason has his theory as to why, and he also tells us how regenerative farming goes beyond organic and biodynamic practices and how these practices increase carbon sequestration.
Mentioned in this EpisodeConnect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine or join the podcast membership at the Gold Medal, Silver Medal, or Bronze Medal Level! Leave a review on Spotify or Apple Podcasts! Texas Wine In the NewsTWGGA Award RecipientsTexas Wine Auction 2025 Wineries, claim your listing and consider membership at Texas Wine Lover - Signup PageRootstock 2025 is on April 6! Featuring wines from Spain! LINK for tickets. Use code SHELLY for 10% off!Toast of Texas 2025 is on June 8! Visit Wine & Food Foundation for ticket and membership information.Rhone Rangers Visit Texas! LINK for tickets to the consumer event on April 6 at 12:30 PM in Hye at William Chris Vineyards.Rhone Rangers winemaker panel and tasting on April 6 at 10 AM at Halter Ranch in Fredericksburg TICKETSRhone Rangers Trade and Media Day is in Austin at Wanderlust on Shady Lane on April 8. LINKLearn more about the Rhone Rangers HERELarry Schaffer of Tercero Wines is president of the board of directors of the Rhone Rangers.Interview with Dr. Bob Young of Bending Branch Winery Bending Branch Winery Tickets for June 7 tasting event in Comfort Demerit and Gold Star NA Special ThanksNeed lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.
It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! Welcome to the next episode of Winephabet Street, where we take you on a fun and educational journey through the world of wine—one grape at a time! Today, we're diving into the letter ‘V' with a rare and intriguing Rhône variety: Vaccarèse! Joining me is a true Rhône Ranger, Jason Haas of Tablas Creek Winery—one of the pioneers of bringing Rhône varieties to California. Tablas Creek is the only winery in the U.S. cultivating and bottling Vaccarèse as a single varietal, so who better to guide us through its history, characteristics, and potential in the glass? We'll explore how this grape fits into the Rhône family, its role in blending, and why it's such an exciting discovery for wine lovers. So, grab a glass, get comfy, and let's talk Vaccarèse! While you are listening, it would be greatly appreciated if you could take one minute to subscribe, rate and review. It takes only a few seconds of your time but means so much to the show. Also, please be sure to check the box for automatic downloads so that new episodes of Exploring the Wine Glass show up in your “next up feed.” The next best way to support Exploring the Wine Glass is to tell your friends. If you enjoy the podcast, your wine loving friends will too. Follow me on all the socials and finally, don't forget to head to the website, Exploring the Wine Glass.com to read the blog, and sign up for the newsletter to keep up with all the happenings. Slainte! Find out more about Tablas Creek here Music: WINE by Kēvens Official Video Follow me on Instagram! Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | YOUTUBE | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsors Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES
In today's episode, we inch closer to the holidays with wine options and ideas for the holidaze while we taste through a Gewurztraminer and a Zinfandel. You may even hear a jazzy little Christmas song during our CDA Gourmet sponsorship spot as we promote their Holiday Kickoff event which is tomorrow! So many things going on! #HappyFriday! #ItsWineTime! #Cheersing Wines this episode:2023 Rocky Pond Gewurztraminer ($32 at the winery)
Hello, wine friends, and welcome back to part two of our conversation with Jason Haas from Tablas Creek. If you missed last week's episode, be sure to catch up, where Jason enlightened us on some rare Rhône varieties like Counoise and Terret Noir. In this episode, we're diving into a topic that's close to many of our listeners' hearts: sustainability and responsible farming. Tablas Creek became the world's first Regenerative Organic Certified winery in 2020, so Jason is the ideal guest to walk us through soil health, biodiversity in vineyards, and how even sheep and insects play a positive role in the ecosystem. We'll also explore how to manage pests without synthetic chemicals and the advantages of cover crops. Plus, we'll be tasting their fantastic 2023 Patelin de Tablas Rosé, now available not just in bottles but also in an eco-friendly bag-in-box format. We'll chat about the environmental impact of packaging and whether premium wines in boxes could be the future. And a special thanks to Coravin, our sponsor for this episode, for giving wine enthusiasts the chance to explore wines one glass at a time without uncorking the entire bottle. Tune in for an inspiring chat, and don't forget to pour yourself something special! If you want to skip ahead: 03.34: The inspiration behind Jason committing to sustainable and regenerative farming practices at Tablas Creek 05.38: Examples of how to create an ecosystem that is in in balance on the farm 07.19: Converting a block to biodynamic farming and the results 10.27: The Regenerative Organic Alliance Group and joining the program 13.28: Best techniques in the sequestration of carbon from the atmosphere 16.13: Benefit of sheep and other animals positioned around the vineyard 19.11: DIscussing the use of certain insects and their effectiveness 22.27: Premium wine in a box, and the 2020 Greenhouse gas self-audit 29.52: Benefits of wine in in sustainably sourced packaging, and pros vs cons in comparison to glass bottles 32.27: What each Chateauneuf du pape varietal adds to the Rosé blend 35.08: Tasting notes and flavour profile of the Patelin de Tablas Rosé 2023 The Wine Society £69 3L Bag in Box 38.45: The ripple effect this packaging alternative may bring to the industry 41.36: The convenience of wine in a box when traveling 42.37: Consumers understanding of sustainability in wine and regenerative farming practices 47.31: The Tablas Creek Blog 48.43: Jason Haas nominatee of the Wine Star Award 2024 for person of the year! Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
In this episode, I sit down with Jason Haas, proprietor of the renowned Tablas Creek Vineyard, a leader in California's Rhône varietal revolution. Join us as we explore the fascinating journey of Tablas Creek, founded in partnership with the iconic Château de Beaucastel from Châteauneuf-du-Pape, France. Jason shares his deep knowledge of the unique characteristics of Rhône varietals that thrive in California's terroir. Whether you're a Rhône enthusiast or new to these varietals, this episode offers insights into the grapes behind one of the world's most revered wine styles. And a special thanks to Coravin, our sponsor for this episode, for giving wine enthusiasts the chance to explore wines one glass at a time without uncorking the entire bottle. Tune in for an inspiring chat, and don't forget to pour yourself something special! Cheers! If you want to skip ahead: 02.23: How the relationship started between Tablas Creek and Château de Beaucastel 07.15: Why choose Paso Robles wine region for planting Rhône Varietals 10.55: Terroir differences further inland in Paso Robles where more Bordeaux, Spanish varietals and Zinfandel are being planted 13.09: How does the Adelaide AVA region where Tablas Creek is, compare to Châteauneuf-du-Pape 15.17: The best advice recieved from The Perrin Family of Château de Beaucastel 18.00: The Challenges of importing cuttings from Château de Beaucastel and the complications of them passing their quarantine 23.32: Muscardin - the final grape to be imported and soon to be released as a single varietal 25.12: Tasting the flagship red - Espirit de Tablas Rouge 2020 and what each varietal adds to the blend (Mourvedre, Grenache, Syrah, Counoise, Vaccarese, Cinsaut) Vinvm (2017 vintage) £50.30 30.12: The benefits of Mouvedre being the lead in the wine 31.31: Vintage differences, the fires of 2020, and five year drought 36.04: Tasting the flagship white- Espirit de Tablas Blanc 2020 and what each varietal adds to the blend (Roussanne, Grenache Blanc, Picpoul Blanc, Bourboulenc, Clairette Blanche, Picardan) Vinvm (2019 vintage) £44.05 40.22: Comparing the 2019 vintage to 2020 41.50: Discussing the single grape varietal wines 45.48: Growth of Rhône Rangers in California and the Tablas Creek Nursery supplying them Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
On the pod today - we're thinking inside the wine box! Have you noticed there are more boxed wine options on the market and they're getting better and better? What may have seemed like a cheaper choice before is now viewed as a more sustainable choice. And the wine in the bag in that box? It keeps getting better. We get the lowdown on the move to wine in boxes from industry expert Erin Kirschenmann of Wine Business Monthly and Jason Haas of Tablas Creek Vineyard in Paso Robles, CA. For Erin, when it comes to alternative packaging for wine, she's seen it evolve and she has the inside scoop on the industry perspective and the evolution of boxed wine. For Jason, we'll learn the inspiration for Tablas Creek being one of the first wineries to put really, really good wine in a box. If you're used to cheap boxed wine, this is not only a revelation but a trend we're seeing. So draw some wine from the box in your fridge and join us for a great conversation!
To celebrate California Wine Month, we're highlighting winners of the California Green Medal Award. Allison Jordan, Executive Director at the California Sustainable Winegrowing Alliance shares the sustainable practices unique to each of this year's winners. From farm hiking trails open to the community to a bio fuel powered fleet, you'll be inspired by these stories. Make sure you listen to the end. Our host Craig works at Niner Wine Estates, the 2023 Green Medal Business Award Winner. He has great insights into the benefits of applying for the Green Medal that extend beyond earning the award. I have enjoyed working with the Green Medal on the steering committee and as a judge. If you are a California vineyard or winery, I encourage you to visit greenmedal.org to apply. Applications open in November of 2024. Resources: 206: The Best Newsletter You Can Send | Marketing Tip Monday 231: Stacking Regenerative Practices to Create a Healthy Vineyard 2024 Green Medal Award Winners Allison Jordan Green Medal Awards Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org. Transcript [00:00:06] Beth Vukmanic: To celebrate California wine month. We're highlighting winners of the California green metal award. [00:00:11] Welcome to sustainable wine growing with the vineyard team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic executive director at vineyard team. Since 1994, we've brought you the latest science-based practices, experts, growers, and wine industry tools through both in-field and online education, so that you can grow your business. Please raise a glass with us as we cheers to 30 years. [00:00:36] In today's podcast Craig Macmillan, critical resource manager at Niner wine estates with long time sip certified vineyard and the first ever sip certified winery. Speaks with. Alison Jordan executive director at the California sustainable wine growing Alliance. She shares the sustainable practices, unique to each of this year's green metal winners. From farm hiking trails, open to the community, to a biofuel powered fleet. You'll be inspired by these stories. And make sure you listen to the end. [00:01:07] Our host Craig works at Niner wine estates winner of the 2023 business award. He has some great insights into the benefits of applying for the green metal that extend beyond earning the achievement. [00:01:19] I personally have had the pleasure of serving on the green metal steering committee. And as a judge, if you're a California vineyard or winery, I encourage you to visit green metal.org to apply applications open in November of 2024. [00:01:34] Do you want access to the latest viticulture research and technology from the world's top experts, then you won't want to miss the premiere Winegrowing event of the year, the sustainable ag expo. Enjoy the perfect blend of in-person and online learning. Speak directly with national experts, earn over 20 hours of continuing education and explore sustainable ag vendors. It all takes place November 11th through 13th, 2024 in San Luis Obispo, California. As a listener to this podcast, take $50 off of your ticket. When you use code podcast 24 at checkout. Get yours today at sustainableagexpo.org. Now let's listen in. [00:02:14] Craig Macmillan: Our guest today is Allison Jordan. She is executive director of a California sustainable wine growing alliance. And today we're going to be talking about the green medal awards. Hey allison, thanks for being on the podcast. [00:02:30] Allison Jordan: Great to be with you. thanks so much for having me. [00:02:32] Craig Macmillan: So let's start with some basics. What is the California sustainable wine growing alliance? And in particular, what is it? What are its goals? And what's it doing to achieve those goals? [00:02:42] Allison Jordan: Well, the California Sustainable Wine Growing Alliance is a partnership that was created by Wine Institute and the California Association of Wine Grape Growers back in 2003 as a nonprofit organization that's all about promoting sustainability from grapes to glass. some of the ways that we do that, especially the whole idea of encouraging adoption of sustainable wine growing practices is also around communicating about it so we can really tell the story about California's leadership in sustainability. [00:03:14] And we do that through education, through outreach, through certification, and also through partnerships. So for instance, the vineyard team is a great partner of ours and us. Fantastic work. Not only in the central coast, but also throughout the state. [00:03:31] Craig Macmillan: Thank you. I know that we've really enjoyed and benefited from our work with you. And also around the Green Medal Awards. what exactly are the Green Medal Awards? how did that come about? What was the purpose of creating the awards? [00:03:45] Allison Jordan: So during Down to Earth Month each April, which is a chance to really highlight California wine community sustainability leadership we also celebrate the California Green Medal. The full name of the awards is the California Green Medal Sustainable Wine Growing Leadership Awards. And it's our way of recognizing industry leaders. [00:04:06] So those who wineries and vineyards that are really using advanced sustainability practices. They're innovating and they're sharing that information with their peers. It really was a way for all of the different California sustainability programs to come together. [00:04:21] We're all really about elevating sustainability. And so we came together with not only the Sustainable Wine Growing Alliance, which of course is this partnership with CAWG and with Wine Institute, but also with the Vineyard Team and Lodi Wine Grape Commission. Napa Valley Vintners and Napa Green, and also the Sonoma County Wine Growers, so that we could all be part of celebrating and shining a spotlight on these leaders. [00:04:46] Craig Macmillan: I think that's one of the really great things about this. And my understanding is that you actually have representatives from different organizations that are part of the review committee for the applications and also part of the cross promotion. Is that right? [00:04:57] Allison Jordan: That's right. Yeah, so all of those organizations are involved and participate in the judging panel. We also have experts from universities, the wine education field some representatives from retailers and, and some somellier have. Participated in the past. So we try to have that really well rounded group that can be reviewing the applications from wineries and vineyards around the state. [00:05:20] Craig Macmillan: that's really fantastic that you have expertise from around different fields and different areas. I think that gives it a lot of weight and a lot of legitimacy. So let's get to the purpose of all this. So who are the 2024 green medal award winners and what are some of the sustainable practices that they employed that garnered them this recognition? [00:05:39] Allison Jordan: Sure. I'll just run down the list. So every year we give four green medals and they are in the categories of leader. So sort of the overall. Embracing sustainability also in the areas of environment, community, and business. And this again helps us really share in lots of different ways what sustainability is all about. [00:05:58] So for the Leader Award this year, which again is all around that excelling in all three areas of sustainability, being environmentally sound, socially equitable, economically viable. It goes to the Lang Twins family winery and vineyards. They're based in San Joaquin County, just north of Lodi, and have been very involved in sustainability, both in the Lodi region, but statewide for, for many, many years. [00:06:22] Really, since the inception of our programs. And if you think back further, because it's a generational business they've been embracing sustainability since the early seventies. just some of the examples of things that they've done. They've done a lot around habitat restoration projects. I've actually had the chance to just go in and do a walking tour just a couple of weeks ago, and it's just impressive how they've really repaired that riparian habitat, working with local youth and providing hands on environmental stewardship education for them. [00:06:53] But they also started off as a family of growers and built a state of the art winery. Just within the last decade or so and they really included a lot of energy efficient design and solar power technology. So just a really great example. thinking back some of the other past winners in the leader category are Treasury Americas, Wente Family Estates, O'Neill, Vintners and Distillers, and J. Lohr Vineyards and Wines. So some really great examples of leaders in our industry. [00:07:25] The next category would be community. of course, this is all around what vineyards or wineries do to enhance relationships, not only with their employees, but also with the broader community and with their neighbors. [00:07:39] And this year it goes to Cooper Garrod vineyards at Garrod farms, which is a beautiful vineyard and winery, and also a horse farm in the Santa Cruz mountains. really I've known. Doris and Bill for years, Bill was a former chair of the California Sustainable Wine Growing Alliance, and they just give their whole heart to their community. [00:08:00] They have done things like pioneering the FireWise Community Initiative. They actively participate in benefits for their schools, for mental health. They participate in the Chambers of Commerce and the industry groups. And also to foundations. they really invite the community in so they can use their farm's hiking trails and participate in winemaker walks and all kinds of really fun ways to learn about sustainability. [00:08:26] And just thinking back again on some of the past winners in this category, we had Cake Bread Cellars, McManus Family Vineyards, and Smith Family Wines. And there are two more. Do you want me to take a breath or do you want me to keep going? [00:08:40] Craig Macmillan: no. Keep going. This is great. Yeah. [00:08:42] Allison Jordan: All right. So the third category is the environment. Something that I think people think of a lot when they think about sustainability. [00:08:50] there are those vineyards and wineries that are really maximizing environmental benefits. And this year it goes to Gloria Ferrer in the Sonoma region of Carneros. they use regenerative organic farming practice is something we're hearing a lot about. Regenerative is, is the new buzzword in the world of sustainability. [00:09:06] they're introducing biodiverse cover crops implementing high intensity sheep grazing. They create biochar and really thinking a lot about how do you build healthy soils and minimize your overall environmental impact. They've also established wildlife habitat with things like hedgerows and pollinator friendly areas and nesting sites. So they're really attracting that wildlife into their property and fostering biodiversity. [00:09:33] And I can think of some really great past winners too. Tobless Creek, Trefethen, Scheid Family Wines, and also Halter Ranch Vineyards. [00:09:41] So again, some stellar examples of environmental stewardship. [00:09:45] Craig Macmillan: Yeah. Very heady. [00:09:46] Allison Jordan: yeah, exactly, exactly. And we have the Business Award as the final category. And this is given to the Vineyard or winery that best demonstrates smart business practices. So things like looking for those efficiencies and related cost savings and innovation. [00:10:05] And this year's winner for that category is Vino Farms. They are a vineyard management company based in Lodi, but they farm all over the state and they've used all kinds of different advanced technology, for instance, for water use efficiency, they've used Tule towers and soil moisture probes and ceres imagery. [00:10:27] And the idea is to really understand water needs to prevent overwatering and to make sure they have uniform water distribution. And, of course, this can lead to substantial cost savings in addition to saving water. They've also done things like releasing beneficial insects via drones. To reduce the need for pesticide applications. [00:10:46] And of course, again, the associated costs with that. And then they've also done a lot to embrace renewable energy. So they transitioned all of their trucks and tractors to biofuel since 2010. So going way back They use solar panels in their vineyards to power ranch shops and also water pumps. [00:11:06] And some of the other examples of this category winners are Niner Wine Estates, Jackson Family Wines and Monterey Pacific. So some really good examples of both vineyards and wineries that have done some amazing work that are really driving that innovation. [00:11:23] Craig Macmillan: Did you say this is the 10th year? Is that right? [00:11:25] Allison Jordan: It's right. It's the 10th year. So we've now had close to 40 recipients of the Green Medals. We've had a couple of that have won multiple years Tablas Creek being one of them, Trinchero Family Winery being one. So when you look at the full picture, it's probably around 36 different recipients of the award. [00:11:43] And if you visit greenmedal. org, you can see all of the current and past winners and some video highlights of the winners. And just, it's a great way to learn really delve into what does sustainable wine growing mean on the ground. [00:11:56] Craig Macmillan: Yeah, it's, it's another way of having that kind of farmer to farmer, winery to winery contact to see what people are doing and, and how they've made it work and kind of encourages people to try things for themselves. [00:12:09] Allison Jordan: Exactly. Get some good ideas of things that you might want to talk to them about. And I think that's another key thing about wine growing. Virtually all of our green metal recipients, I feel like are leaders in that they're willing to share that information and participate in field days and workshops and all of the things that all of our organizations do to advance sustainability. [00:12:28] And when you look at it, it's amazing. We're the fourth largest wine producing region in the world. And today we have 85 percent of California wine being made in a certified sustainable winery and 67 percent of the acreage is certified to one of the California programs. So it's really exciting to see that level of adoption. [00:12:47] Craig Macmillan: Yeah, we've come a long way. [00:12:49] Allison Jordan: We really have. [00:12:50] Craig Macmillan: We really have. Thanks to the efforts of folks like you. [00:12:53] Allison Jordan: It's been a pleasure to be working in this field for now over 20 years, which is hard to believe. [00:12:57] Craig Macmillan: I know, I know. Is there one thing that you would tell growers regarding this topic in terms of either applying for awards or how to use what you can find from award winners? [00:13:10] Allison Jordan: Yeah. So I feel like the awards is one example of how you really have to think of all of the costs and benefits of sustainable wine growing. And as you explore specific practices to make sure they make sense for your operation. One of the things that I think comes to those vineyards and wineries that are adopting sustainable wine growing is the ability to share their story and the positive public relations around it. [00:13:35] And we can help amplify that through things like the Green Metal Awards. The green metal.org website has lots of great information about, again, the practices being used by the recipients. But also you can learn how to apply if you're a vintner or grower for the 2025 awards the applications will most likely open up around November. [00:13:55] So keep an eye out then and they tend to be due in January. So We will be getting the word out in lots of different ways through the vineyard team and all of our partners and through the California Sustainable Wine Growing Alliance. But you can also just periodically check out greenmetal. org to see if there's any new information about it. [00:14:14] Craig Macmillan: So we've got greenmiddle. org is a great resource. Where else can people find out more about you and your organization? [00:14:20] Allison Jordan: Our organizational website is sustainablewinegrowing. org. We also have one for, basically for more our, our Interested consumers and retailers and other stakeholders. That's all around certification. And that's California sustainable wine.com. And then the last one I'll mention is, is again, just showing the breadth and depth of all of the different initiatives across the state. [00:14:42] So in honor of 30 years of all of the different sustainable initiatives in the state, we put together a website called californiasustainablewinegrowing. org and it has a retrospective of some of the really key milestones. That all of our respective programs have done. So if you're looking for some of that history of how this idea and this approach has evolved in California, that's a really great place to look. [00:15:09] Craig Macmillan: Cool. Well thanks so much for being on the podcast. This is really great. And I'm really happy that we can support some of these leaders and get some of these messages out there. I think it's really important and it's been the mission of all of these organizations. And so to be able to come together for something like this is really great. [00:15:23] Allison Jordan: Yes. It's one of my favorite things of the year. So looking forward to celebrating the winners. [00:15:28] Craig Macmillan: our guest today has been Allison Jordan. She's executive director of the California sustainable wine growing alliance, and we've been talking about the green metal awards here today. Please, by all means, check out the resources we've talked about and think about applying. So I worked for Niner Wine Esates, so we won the business category. [00:15:45] And what we found as we went about it was, it was a great process internally, to list and think about all the things we've been doing. And what we realized was We were doing a lot of things in a variety of areas and you don't see that you're always focused on whatever the current project is, right? [00:16:07] You're always focused on fixing whatever. And when we stopped and actually kind of meditated on it, it was like, wow, you know, there's a lot that we're doing and a lot that's going on. And then it also helped us identify areas where we thought, Hey, you know, maybe we haven't paid attention to this. [00:16:17] Like maybe we should. And I just think that process, regardless of whether you're a winner or not is really valuable. It's a good exercise for people. [00:16:25] Allison Jordan: Yeah, that's a great, great insight. And I do feel like, you know, certification is a great way to tell, to tell a story. your story, but to add credibility to what you're doing, but you still need those examples. And so taking the time to compile those and to really show what you're doing, what you're exceptional at I think is a really great exercise. [00:16:44] So fantastic point, Craig. [00:16:46] Craig Macmillan: All right. Thanks, Allison. [00:16:47] Allison Jordan: Thanks. [00:16:48] Beth Vukmanic: Thank you for listening. Today's podcast was brought to you by San Agro. Westbridge is now San Agro. When the opportunity came to expand their reach and improve the customer's bottom line, they took it. San Agro's commitment to deliver science based solutions for both sustainable crop health And nutrition remains the same. [00:17:11] They offer a full line of plant nutrients, biopesticides, and specialty inputs. Visit san agro. com to learn more, [00:17:20] make sure you check out the show notes for links to all of the 2024 green medal award winners to learn more about Alison and to apply for the 2025 green medal award. You could also listen in to sustainable wine growing podcast episodes. 206, the best newsletter you can send featuring Niner Wine Estates talking about their green medal award and 231 stacking regenerative practices to create a healthy vineyard with a member of the Langtwids family. [00:17:49] If you liked the show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. You can find all of the podcasts at vineyardteam. org slash podcast, and you can reach us at podcast at vineyardteam. org. Until next time, this is Sustainable Wine Growing with the Vineyard Team. Nearly perfect transcription by Descript
The Pour is going to France - and you can join us HERE!***********John Munch, a true maverick of the wine world, left an indelible mark on the Paso Robles wine community with his fearless approach and innovative spirit. Arriving in Paso Robles in the late 1970s, John quickly became a pivotal figure in the region's burgeoning wine industry. His winery, Le Cuvier, stands as a testament to his dedication to allowing the grapes to express their natural character through minimal intervention and extended barrel aging. Even as he passed the winemaking reins to Clay Selkirk, John's influence and philosophy continue to shape the unique offerings of Le Cuvier.In this special episode, we honor John Munch's legacy by sharing a heartfelt interview where he reminisces about the early days and his close relationship with Neil Collins, winemaker of Tablas Creek and Lone Madrone. Neil's tribute beautifully encapsulates the profound impact John had on those around him. This clip is from Episode 27 of my podcast "Where Wine Takes You." To listen to the entire episode, check it out here. We hope this episode provides a glimpse into the life and legacy of a true wine pioneer. For those who wish to explore the wines crafted under John's guiding principles, visit Le Cuvier Winery and discover the unique and expressive wines that continue to honor his legacy. Thank you for joining us in celebrating the remarkable life of John Munch.**********About ‘The Pour with Adam Montiel':In 2010, Radio Host Adam Montiel combined his longtime love for broadcasting with his, then, new love for wine. He created and produced, ‘The Cork Dorks'. The show was hosted with Adam and his good friend Jeremy West. It was the first of its kind. It began focusing on central coast wineries but as the show grew, so did their ability to travel and meet other winemakers they found everywhere from Napa to Bordeaux that adopted that same Central Coast quality of people willing to share their wines, and their stories. As the area grew, soon Adam's interview's covered everything from spirits, craft beer, cider, cuisine, hospitality, and more. Fast forward to today, the spirit and enthusiasm cultivated with the award winning show, is reborn as The Pour with Adam Montiel, this time independently, and unfettered by corporate authority leaving it even more free to share the journey of making wine more approachable and fun for everyone. Here, We Taste It. We Spill It. We Leave it All On the Table. This is ‘The Pour' with Adam Montiel.__________Sincere Thanks to those who support The Pour. Please take a moment and visit them and thank them for supporting local broadcasting, and valuing what we do here. Thank you for supporting them!Show Credits:Executive Producer: Adam MontielAssociate Producer: Pablo RomeroTechnical Consideration Provided By: Fly with Wine** Save 20% and get FREE Shipping when you shop at Fly with Wine by using the Promo Code: ADAM20 **Original Music, ‘Come Alive' by Dan Curcio and Moonshiner Collective & Still TimeMoonshiner on Spotify HEREFollow Adam on Instagram HEREPlease Rate, Review, and Subscribe to the podcast, and learn more at AdamMontiel.com
Exploring the region of Paso Robles in California where Tablas Creek are planting traditional Rhone varieties. Find out why in this episode with Jason Haas.
This is a special re-release of this very relevant and important show on Earth Day. Jason Haas, perhaps the greenest guy in in wine, joins to discuss the challenges the wine industry faces in becoming gentler on the earth. From regenerative agriculture (which is way less woo woo than biodynamics!) to sustainable transport and packaging, we cover the latest thinking of how to make the wine industry greener and better.Happy Earth Day all!_______________________________________________________________Full show notes and all back episodes are on Patreon. Become a member today!http://www.patreon.com/winefornormalpeople_______________________________________________________________Wine Access has an amazing selection — once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club in time for the next shipment. As a limited time offer, get $25 off your first TWO shipments of our club! That's $125 for 6 bottles -- an unbelievable deal when go to www.wineaccess.com/normal To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: http://www.winefornormalpeople.com/classes Get the back catalog on Patreon! Hosted on Acast. See acast.com/privacy for more information.
This is a special re-release of this very relevant and important show on Earth Day. Jason Haas, perhaps the greenest guy in in wine, joins to discuss the challenges the wine industry faces in becoming gentler on the earth. From regenerative agriculture (which is way less woo woo than biodynamics!) to sustainable transport and packaging, we cover the latest thinking of how to make the wine industry greener and better. Happy Earth Day all! Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________ Check out my exclusive sponsor, Wine Access. They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year! To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes
In todays episode, we raise a glass (or four) in honor of International Riesling Day, which is this coming Wednesday, March 13! Today we're diving deep into the world of Riesling, exploring its fascinating history, styles and why it deserves a permanent spot on your wine rack. We've even incorporated another edition of Old World vs New World with Rieslings from France, Germany (Old World) and Washington State (New World and it's week two of Washington Wine Month!#HappyFriday! #ItsWineTime! #Cheersing #InternationalRieslingDay #RieslingLove Wines this episode:2021 Pacific Rim Dry Riesling ($9 at Fred Meyer)
To download the transcript CLICK HERE On todays' episode, we sit down with Stage 2 Master of Wine student, Anna Spooner, who has recently made the move to the Southern Rhône. In this episode, our focus shifts to the grape varieties that thrive in this region, with Châteauneuf-du-Pape boasting a remarkable 13 permitted varieties. While Grenache is a familiar name, ever heard of Counoise or Terret Noir? But before we chat about the details of these lesser-known grapes, the first half of the episode is dedicated to exploring Anna's wine journey. From her experiences at Freixenet, one of the largest Cava producers, to her eye opening experiences with Tablas Creek, in Paso Robles (Pioneers of the California Rhone movement) and the captivating story of Basilisco in the Campania region, we delve into the influences that have shaped Anna's path. We not only unveil the secrets of Southern Rhône's grape varieties but also paint a vivid picture of Anna's rich and diverse experiences in the world of wine. From the renowned to the hidden gems, this promises a delightful exploration of both wine and the fascinating individuals who bring it to life. This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order. If you want to skip ahead: 02.19: Working with Freixenet in Penedes, Barcelona 04.20: Discussing how to market Cava in the way that Prosecco achieved 06.03: Wine educating with Jimmy (His episodes on this podcast: Ep 123: Jura Region and Ep 124: Wines of Tenerife) 08.12: Anna winning the The Decanter Online Wine Experience Awards whilst working for The Wine Society 10.08: Virtual wine events hosted by The Wine Society on You Tube including The legendary Chateau Musar. You can watch HERE 11.57: Anna's own video series online (coming soon). You will be able to watch HERE 14.25: What it is like to be a Master of Wine student 16.19: Anna's shortlisted article on Jancis Robinson website about Viviana Malafarina - the inspiring women behing winery Basilisco in the Aglianico del Vulture region, Basilicata. 20.14: The Storico Vineyard - a special place 21.39: Anna's runner up aricle on Jancis Robinson's website about Tablas Creek, the leaders of renewable viticulture (and founded in partnership with Chateau Beaucastel) 26.58: Châteauneuf-du-Pape varieties, Terret Noir and Counoise 28.44: Varieties and restrictions of grape varieties in Southern Rhône 32.20:' Garrigue': what does this wine descriptor actually mean 34.21: Grenache Rouge Read the study about why Grenache grows best in the Southern Rhone is HERE 35.46: Mourvèdre, known as Monastrell 39.00: The white wines of Southern Rhone and some interesting plantings and blends 44.43: Vin Doux Naturels: Rasteau & Muscat de Beaume de Venise 47.30: Tavel: The only 100% Rose Cru 52.34: Food pairings with darker Rosés Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ------------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST
The phrases climate change, greenhouse gas emissions, and carbon sequestration are common place in wine production. But what can you do make a science-based, and achievable impact? Brianna Beighle, Assistant Winemaker at Patz & Hall Wine Company explains scope one, two, and three emissions as they apply to the wine industry. Viticulturalists and winemakers can look at easy to measure practices like diesel fuel use, Nitrogen application timing, and light weight glass bottles to reduce their footprint. She explains that even small shifts in management can have a big impact. Resources: 67: Impacts of Climate Change on Wine Production 91: Carbon Sequestration 122: Preserving Agriculture Land to Combat Climate Change 125: Using Grape Grower Demographics to Influence Climate Change Adaptation 167: Use Biochar to Combat Climate Change 171: How to Farm Wine Grapes for Climate Change 2020 HiRes Vineyard Nutrition Research Update Bottled Up: Unpacking the Facts about Wine Bottles and Climate Change Brianna Beighle's LinkedIn Christina Lazcano, University of California, Davis International Wineries for Climate Action (IWAC) Shaky Ground: A company called Indigo is paying farmers to trap carbon in their soils. Some researchers say the climate benefits are dubious Soil organic carbon sequestration rates in vineyard agroecosystems under different soil management practices: A meta-analysis Vineyard nutrient management in Washington State Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org. Transcript Craig Macmillan 0:00 And our guest today is Brianna Beighle. She is assistant winemaker at Patz & Hall Wine Company. And she's an MBA student in the half school, the UC Berkeley, and she focuses on sustainability. And she's been working on some pretty interesting things around science based decision making and climate change. Welcome to the podcast, Brianna. Brianna Beighle 0:18 Thank you. I'm so excited to be here in chat with you, Craig. Craig Macmillan 0:20 I am too. You've been doing quite a bit of thinking. And also communicating on the role of what we would call science based decision making regarding companies or firms, sometimes I call them and things like climate change, climate change. In particular, this requires us to draw some boxes conceptually, maybe from even a systems thinking approach. If you if you subscribe to that kind of an idea where in order to get a handle on talking about something, we're probably need to kind of define it. And sometimes it's just a question of where do you draw the lines around? What in what? So in the realm of business and climate change industries and climate change? There are some boxes have already been defined, that have been found to be useful. But they also have some limitations? What would some of those be in your mind is a good starting points? Brianna Beighle 1:05 Oh, goodness, I guess I'll just go first to where you're talking about some things that have already been established. And I'm just going to say, the first ones that everyone has out there is that the scope one, scope two and scope, three emissions. So those have been established to kind of bucket as you're saying where specific emissions come from. And scope one emissions for I'm sure most of you are familiar, are ones that are directly associated with company facilities, company vehicles. Scope two emissions are ones that are generated from electricity production for the facility. So that's heating, that's cooling, you may not be generating that electricity on site in some cases, but you're still claiming it because you're using the lab that electricity on site. And scope three is, as Craig, you know, it's kind of the catch all for everything else. Craig Macmillan 1:58 Exactly. Brianna Beighle 1:59 I would say that it's useful in some respect, where it taught us how to think about emissions and to pinpoint fossil fuels are where a lot of our emissions come from as a society on this planet. But I think that scope three is too general, where it lumps all these things together. And it makes us not claim anything as our own, which kind of inhibits us, as we say, What can I do to move forward? Craig Macmillan 2:23 Exactly. That's a really good point, in particular relate to the wind industry, would you consider for wineries Would you consider CO2 emissions from fermentation is scope one emissions? Brianna Beighle 2:34 I would I think I'd like to introduce another topic here. And that's modern carbon versus versus fossil carbon. And so what what that saying here is, fossil carbon is everything that we are drawing out from the earth, it's very deep in the ground, and we're excavating it out, and it's been there for years. And so again, that's fossil fuels really easy. And then we go to other types of carbon, which would be for what we've got with fermentation, in which case, that's carbon that's already naturally generated and already within the realm of the atmosphere. So maybe this, that was a silly way to explain it, but here, I'm gonna break it down. So what it is, is our plants are taking in carbon our vines are taking in carbon from the air, and then they're incorporating it into the trunk into the leaves and into the fruit. So that carbon was already in the atmosphere, whether I put it in a ferment and make it co2 And alcohol, or whether I dropped that fruit on the ground, it's just going to cycle back in to the atmosphere. So it's a cyclical process. So that's something that the earth is naturally balanced to. The carbon matters in my mind is the carbon that's not constantly cycling, and is not part of a natural process. And that's, again, the fossil carbons that were stored, and we're pulling out and we're admitting, Craig Macmillan 3:47 That makes a lot of sense. So there we are talking about boxes again, right? So I can say, hey, yeah, there's CO2 being released by my Fermat. Or there's some kind of a nitrous oxide or some other kind of a nitrogen based compound being released by sheep that are grazing my vineyard or by leguminous plants that are breaking down or whatever it might be. And there's those are naturally happening things is they're they're already in the environment, they're not being mined. How do I get a handle on what different processes are contributing how much they're contributing to greenhouse gas emission releases for things like my power usage, my scope two or my tractors or my farm trucks or whatever it might be? If I want to make decisions about reducing my outputs? How do I get a handle on that? Brianna Beighle 4:40 I'd say an ag, it's somewhat complex to get a handle on where our emissions come from and how we reduce them because it's all bound up in natural processes. Like you said, Yes, we're, we understand when we burn diesel for our tractors, what nitrous oxide we produce from that because that's an equation that we know we know how that diesel gets converted, where it becomes really difficult. And what you're trying to get at here seems like is that our biggest emitter, specifically in the vineyard is coming from the soil, and it is coming from the microbes in the soil. And it depends on what type of nitrogen you have available. It depends on how much water you have in the soil. There are so many things that are tied into that, that means that I can't say like, Hey, you apply this much nitrogen, it's going to turn into this much nitrous oxide. It doesn't it doesn't work like that, especially and I'd say it gets hard to in grapes. Because the nitrogen that's available to grapes, that's so we've got we've got our two forms of nitrogen that we apply. And that's we usually apply nitrate, there's also ammonia that can be applied to the soils. But in grapes that's considered toxic. And we're unlucky in the fact that all the ag products that are out there commercially, to kind of help reduce your nitrous your nitrogen emissions, your nitrous oxide emissions are because they convert the nitrous oxide and they hold it as ammonia, which we don't want for our soils. So we can't use that in grapes. So I guess I kind of just like spun around in a bit to say, yes, the nitrogen cycle is all cyclical, we have to think about it sure our tractors, that one's easy for us to think about, we need to think about it in our cover crop, because all the length, legumes we put out like those have nitrogen, and those get converted by microbes. And those get released, like that's still a source of emissions, we need to think about it. You mentioned rumens, I mentioned that and talked on that really quick. But yeah, our rumens our sheep or cows, they're all belching methane. That's what they do. And they have a lot of benefits to us from a sustainability perspective, from from a soil health perspective. And we need to count those benefits. But we also need to put them in the context of like they have emissions too. Craig Macmillan 6:40 Because even though we're talking about it, here's where things get fun. So even though we're talking about things that were already in the environment, right, they're above the surface of the Earth, they're in the soil during this throw in the air, that animal, or microbial process, whatever it is, is converting it into a form that has a very significant greenhouse gas emission effect. So methane, for instance, is the big one was one of the big ones. So it wasn't methane before, but it's methane now. Brianna Beighle 7:09 Yeah, methane being 25 times more insular in terms of its climate impacts. And then we also have the benefit where methane converts to CO2. So that's why we extra don't want to make it if you're gonna make one or the other. So that kind of comes down again, me branching off to why composting is important. Rather than landfills, it's like, Sure, it turns into CO2 when it goes into the atmosphere and composting, but that's better than going methane in the landfill and then going to CO2. Craig Macmillan 7:34 How do I get a handle on this? How do I I'm a manager, I've been with the forces, the powers that be have said, okay, look, we need to take a look at our carbon footprint or greenhouse gas issues. Go tell me what we've been doing and then make some recommendations for how we change it. How do I Where do I get data? I'm How do I go about this? Brianna Beighle 7:53 I think to start off with it's kind of just getting familiar with folks in the industry who have already benchmarked because it's really, it's expensive to create a lifecycle assessment. And I'd say that that's kind of a career that's just starting up. For example, we have the California Sustainable Winegrowing Alliance, they put together a study in which they looked at all the emissions throughout the entire throughout the entire wind cycle that goes from vineyard that even includes which I'm really happy about that they included some scope threes, we'll put that in quotes of inputs that we get, and all the way to packaging and winery and transport. So I think going there and just everyone in the wine industry, understanding where our emissions come from, because I think they break it down in a really pretty package. Again, though, everybody has their own emissions, we all have our own individual choices that we make, that does deviate from that, for example, I know Tablas Creek, kind of down closer to your area, they've done their own assessment of their greenhouse gases, which is like, amazing. We need folks like that, who can show each of us how to think about it. So look at those of us who have already done these assessments, and use them as a market and go to their talks, like hear what they say is hard, because that's going to be hard for you too. And I see from this soil perspective, it's kind of it's impossible to really calculate out. I know, we can try and work on it. But someone will say, I don't know. We're not going to know we just reduce our nitrogen applications and be conscious that vineyards sequester carbon, yes, they do. But we also create greenhouse gases, like we said, in the form of nitrous oxides. As long as we have a holistic perspective, we can understand what our real contribution is. And that's important because if we want to make progress for our industry, and we want to try and ride the storm that's already started that's already coming towards us. We each need to own our part and and take the steps that we can to to help create be part of the solution, especially since in agriculture and food production. Were the kind of the first to be hit by it. Craig Macmillan 9:51 Yeah, yeah, absolutely. I am familiar with the Tablas Creek project study that's being done by Charlotte DeCock Cal Poly SLO, San Luis Obispo, and Christina Lazcano at UC Davis, and it's really intense. I'm really looking forward to where they come out at the end of this project and what they find out. But they're looking at exactly the things you've been talking about, obviously, and Tablas has been making its own decisions based on that. But I think you have an excellent point that the best that we can do, probably from a practical standpoint, is we can do a little bit of our own work in terms of maybe experimentation or measurement or something like that. But collectively, if we can share what we find out, you know, that's better than nothing. You know, I get this comment all the time when I present research company research that I've done, or things that I've worked on, and it's like, well, yeah, but that's Spain, you know, or that's not Cabernet Sauvignon, or whatever. And it's like, well, this is as close as we can get right now. So yeah, I agree with you, I would love to have it be that specific. But why don't we can we at least start here, whatever we do have, and then we can improve upon as we go along? And of course, the systems are very complex. So it's always kind of a question mark, if I am a manager, and I'm now thinking about this, where do I start? We've talked about where I might find some data. But if I was going to start a project on this, where might I start? How might I prioritize my investigation into carbon footprint or greenhouse gas emissions? Brianna Beighle 11:20 I'm gonna say, let's start with a low hanging fruit. If we're if we're just getting into it, that would be again, I don't like to use go one adn two emissions. But those are easily calculated, will we know where energy sources are coming from, we know how much fuel we use, we get bills for those things. We know that's quantified already for us. So looking at that, and looking at what we can do to reduce that whether that's we're really lucky in California, where we have recent we have a lot of access to renewable energy, whether that's changing up our purchasing, so that we purchased 100%, renewable, I know some places that's not possible. us in the north coast, we're really lucky that that is possible in a lot of places, looking at those bills, trying to switch over to renewable when we can, investigating whether solar makes sense on site solar for our own energy generation, because there's yes, there's facility wide solar, there's also, you know, I know that there are grants out there currently for getting solar for pumps, for irrigation, like things like that, it doesn't have to be giant or nothing like little steps do count, especially since the price tags on some of the solar projects can be pretty large. So and then also, the easy, big bad guy, which is adjusting down the weight of our glass glass is 29% of the production of wine and the sale of wine. And so that's one that's easy, a lot of it, let's just say it's attitude, it's sometimes form over function. And I think that especially since consumers are starting to demand more climate conscious products, if they find out how big our glass footprint is just for ego, I don't think they're going to be happy. So I think that's something that we can easily do that will not sacrifice the product. Craig Macmillan 13:01 So this is a big conversation. Two things. Number one, I believe that the marketing research has been done has demonstrated, at least within the last five years pretty, pretty conclusively that folks are willing to pay more for a heavier bottle of wine, they recognize, oh, this is important. It's good enough, even if they think or they know that it's the same product. At the same time I face this regularly, where I people get my face, you know, they say, you know, this is a heavy bottle. I don't like it. Why do wineries not just just the whole span at Why do wineries do this and not do bag in a box? Or why don't they do lighter glass or whatever. And it's, it's it's a difficult conversation in terms of like weighing what is going to work for you as a company in terms of like, what your packaging is going to look like I and I agree with you. And I think this is an important one low hanging fruit, we know that that's the biggest contributor is the is the packaging. So focusing on that's a good idea. Now, how do I get accurate information, good quality information about the carbon footprint of the glass that I buy. And I say this because in my own work, I found that I could make something in France in a super ultra modern state of the art factory with the lowest emissions per metric ton and I could ship it halfway across the world on a boat and it would have lower emissions than something that was made in Mexico and then trucked to Fairfield for those of you who are not familiar with California, the Benicia, Fairfield etc in the Bay Area are big suppliers for wine, all kinds of wine stuff, including glass and then chuck it back down to me at nobody was really given me this information. I was you know, I was looking at it and I'm having to guess what advice do you have on these things? Because because it's easy to say you know, lighter glass in the story, but it's lighter glass, it's got to be made on the moon and then you know, flown in a spaceship you know, might not work out like we think. Brianna Beighle 15:00 Exactly. And again, like, that's when the we'll just say like the academic and conceptual realm meets the reality of a real business. That's actually a big part of how we can all work towards creating solutions. And it's one of the things it's going to be really hard about this is communication between suppliers and service providers. Like we said, scope three, that we mentioned, that I think is a little bit of a bag of everything. In order to break that down and understand where emissions come from our suppliers, we need to have open communication lines, and we need to, we need them to be open. But we also need to incentivize them to be open with us too. And to maybe adjust things to fit what we see the market is. And I'm not saying that's easy, you're probably more more apt to handle that with your psychology background than I am, Craig. But it's not easy. And again, the numbers say lighter glass. But in reality, that means working with our partners having accessibility to lighter glass, where the energy comes from for that glass, because we know a lot of the glass is made in other places that don't have as clean of energy sources, I hate to say like, I don't know, the perfect solution to that. And it all just comes down to people. And all of us being open with each other and passing, I'm gonna say passing the buck, but in a good way. Like we know, as wineries, our consumers are willing to pay more for sustainable products. And so we need to take some of those gains that we have, and transition that money on to our suppliers for supplying us with more sustainable products, because it's more expensive on their end, to pay for renewable energy, it's more expensive for us and for our suppliers. So we can't just say we want this other product make it the same price, like we have to be putting voting with our dollar and showing that we care about the relationship at the same time. Craig Macmillan 16:41 What has traditionally been kind of and this is true for for a lot of stuff, not just wine or glass. You know, you have a manufacturer, they say, Hey, this is what we think you want. And this was what makes us different than our other competitors. What do you think, by it, here's why it's good. We haven't had as much of the other direction where we go to a supplier and say, hey, look, this is what I need. I need this, I need this, I need this. This is what I'm looking for. And a lot of times we do that, when we're talking about specifics in terms of like, I need a certain kind of mold, I need a certain kind of, you know, look, or I need certain kind of price. But we go back and say hey, we also need some assurances about, you know, what the carbon footprint of this is? Can you tell me where it came from? Can you tell me how it was made? You know, can you give me something so they can make some comparisons? I think is really is a really good point. on your part. We just talked about glass wood, what's maybe the number two area you think that people could put some energy into, pardon the pun, Brianna Beighle 17:37 Put some renewable energy into it. Craig Macmillan 17:40 Out some renewable energy Exactly. Yeah. Brianna Beighle 17:43 It would also be like we talked about kind of reducing your site energy and making that more renewable. That'd be the next again, low hanging fruit. But there's also a lot of other things that we can try and incorporate that are a little bit easier. I've got like this like flow of of some aspects in my head that we can all do. And again, some of these are kind of conflicting hard and easy, like another one is leaving as much green as you can on your properties. If you're if you're a vineyard owner, or if you're a winery, because any biomass that you have out there, there's growth as much well, depending on the plant, there's growth in the ground, just like there is up top, and that growth eventually will be incorporated into the soil. I'm not saying that that's their solution for everything. Like we have to do more than plant trees, because we've torn down trees, and we pulled from the ground. But that's one thing that we can all do. But again, that's kind of conflicting for folks who till everything, like that's a hard change for them. For those of us that are already into thinking about cover cropping and you have your sheep, that's easy. So that's something that's a hard and easy. Another one is how we think about, like we said, our nitrogen use, that's again, that's it 17% of the emissions for is from the vineyard. And again, that's a supplier and buyer issue, depending on your your company structure as well, if you're in the vineyard, or if you're in the winery and you're buying fruit, it's a conversation about about nitrogen use. And I will say from a from a crop standpoint, we're actually very good compared to other crops. Most everybody does. Bloom petiole samples, verasion petiole samples, and we use that to guide our applications. At the same time, there's still new products out there that could really help us to narrow this down. Because even though I know some of you do your samples, I know you also just add some canned 17 or cn nine to the amount that you think feels right. Craig Macmillan 19:37 It's true. I mean, there is a gut feeling thing that's also involved, you know, I mean, you're you're right, we are very lucky that grape vines are not super nitrogen hungry, like other crops, which gives us the opportunity to have that as a lower risk, but still an important one. Brianna Beighle 19:55 To branch off of that too. We also do a good job in the fact that we apply our nitrogen at different points. So the we're not doing one big shot. So if you are someone who does like one big shot and I turn, you get your big fat fertigation, I would suggest evening those out because you are giving a lot at one time for the microbes to break down and your plant isn't going to be able to pick it up in a good rate. So if you space it out, what you do is it takes the microbes a second to like get themselves going, and it takes your vine a second to get going. So like, let them do that in balance. And also, if you kind of break things up, then you don't get as much soil saturation. And that's when our nitrous oxide microbes really forced. So I'd also like to point out too, that Davis is developing a remote multi spectral sensing tool, which I believe right now is targeted more towards table grapes. I don't know if they've really branched out and that's to check the nitrogen status of our field to see where we can make those applications. And I know that there's also kind of remote sensing going in sprayers too. So this is me just like imagining something in the future where we've got our spectral and it says like, right now what we apply our nitrogen via one irrigation line, I'm not saying put polyline out everywhere, and we've got 20 Polly's just to get nitrogen out. But like, we can do foliar applications of things based on that with the sprayers that are calibrated in to be spatially recognized. Like, I'm not the trickiest of people. But like that does give me jazz a little bit. And it's not going to be the solution for everybody. But it's going to be a solution for some and that matters. Craig Macmillan 21:24 Yeah, resolution, and targeted. Where do I go to get the science I need to make intelligent science based decisions? We've been talking about things a little bit in the abstract. But let's say I'm really serious about a topic. So where did where do you go? What what do you think are sources that are useful? On any go on any topic, you could go any direction you want, we're gonna. Brianna Beighle 21:47 I'm one of those I say proudly, one of those nerds who really like scientific papers. And I'd say right now one of my main sources is actually one of my professors who's at Haas, he, he lives here in Napa Valley, just like I do, his wife have their own property. So we kind of like geek out on really, he sends me a lot of papers. And I've actually recently found some of my own, so we exchanged those. So I'd say we're so lucky in this age that we live in where we have access to so much research at our fingertips. So I would implore everyone to just look for a qualified paper online. I know that's not everyone's bite sized little morsel that makes things easy, but that's what I do. For example, I'd really like to call out an article done by the Journal of cleaner production. So this article is called, it's a long one. So hold on, hold out with me, soil organic carbon sequestration rates in vineyard, agro ecosystems under different soil management practices, and the important part a meta analysis. Craig Macmillan 22:51 Oh, my God, I am, my heart is pitter patter, like, I need I want that I need to read that. I'm not being silly. I mean, like, that's, I've been waiting for that. Right? You know, we were talking about what was only done in Italy, and there was only done a greener building, or it's like, Well, how about this, you know? Brianna Beighle 23:07 Exactly. And that's, that's what makes it important is like, the fact that it takes all these locations and then distills down, like, what's location specific to what actually matters. So I'd really recommend everyone to read that paper. Outside of that, like I said, I've really just, I've just been googling, finding all that I can, there's so many resources out there that were unaware. I know that, for example, the IWCA has some resources out there. Craig Macmillan 23:35 Who's the IWCA? Brianna Beighle 23:36 International wineries, for climate action. Sorry to throw acronyms without defining them down? Craig Macmillan 23:42 No, that's all right. That's one that a lot of us haven't heard. Brianna Beighle 23:45 They are a collection of wineries that are coming together to try and create a membership tiers for kind of emissions. And based on the amount of onsite energy production that you have, I'd say I'm not the expert in these guys. I'm really actually not an expert in any of the certifications. I'll say that flat out, like we kind of talked about, I'm coming from the kind of science analytical side and these folks are too. So I say use them as a resource. But also take a grain of salt if you see a study that only mentions one property, and that property seems really out there. That's why things like this meta analysis are really are really important and, and look at kind of like the scientific, I like to use universities and research institutions. That's just me because I know that there is a peer reviewed process for their research. And so I have a lot of trust in those. So while a lot of these websites for sustainability certificates, have good references, they may have a lot of resources. I always go to the hard science, but again, that's just the way that my brain works. For those of you who might need bite size, I'd say I had to maybe maybe SIP, Sustainability in Practice. Craig Macmillan 24:57 Thank you. Yeah, and I would like to kind of underline that there's, there's amazing amount of stuff that's out there. That's really good quality and is not necessarily expensive. There's ResearchGate, a lot of folks will put their work up on there some things on Science Direct or free, others are not. Brianna Beighle 25:15 I think of that. So meta analysis, I believe that's on Science Direct. And Craig Macmillan 25:19 Then something that I've learned again, because we kind of get I kind of opened my mind. This is a while back. But you know, farming in Texas might have more to do with forming California than one might think. And the research that somebody is doing in the Finger Lakes region may have more applications to your your vineyards in Italy than you might think. And so there's really great extension services around the United States that have enology and viticulture specialists. Now, there's nothing wrong with going outside your home area, as not just California, if you're working in New York, you can look all over the place. Those folks not only are they doing, I mean, they're doing the science, but they're also doing applied science. So they're looking at things that growers or, or winemakers are dealing with. But they're also part of their mission is to translate it to an audience that needs it. So you don't always have to find yourself in the weeds knee deep in technical jargon. But it is good to follow that stuff. The other thing I would encourage folks, if you're afraid of reading a scientific paper, which I hope that you're not, if there's a word that you don't know, just keep reading, that's how I learned how to do it. Just don't stop read, just keep going and then get to the end, or read the introduction and read the conclusion and then go from there. Brianna Beighle 25:28 Even the nerd that I read the introduction in the conclusion, sometimes it might be cheating, but I think it puts you in the context to think about and think about it in the right way. Craig Macmillan 26:36 Yeah, when I when I got my training that was we were taught to write that way. Write the introduction in the conclusion first, and then write the rest of whatever it is that you're working on. Seemed a little backward, but it was like no, this is this is what people are gonna read, first of all, and secondly, you need to know your starting you need to know where you're going. Most of these academics are trained to write like that. So you can get a lot of information without having to get too crazy. If there's one takeaway, if there's one thing, one piece of advice, or one resource or one idea, one thing that you would tell growers and winemakers and managers have all sorts around this topic of carbon footprint greenhouse gas emission reduction, what would it be? Brianna Beighle 27:13 The one thing that I would say is we have all created climate change. We are all part of climate change, whether that's in our personal lives, whether that's in our business lives, that doesn't mean that we should run away with it with fear. That means we have the power to create progress, and we just need to make the decision to do it. So I will leave it on your hands to find the way that you can make an impact. Craig Macmillan 27:41 That's fantastic. Thank you so much. Our guest today has been Brianna Biegley. She is assistant winemaker at Patz & Hall Wine Company and she's an MBA student in the Haas School of Business at UC Berkeley, working with a focus on sustainability. Thank you so much for being here. Brianna Beighle 27:54 Thank you. This was wonderful. Nearly Perfect Transcription by https://otter.ai
When you think of wineries that really changed the game in California, Tablas Creek Vineyard should be one of the first to come to mind. A partnership between a wine importer, Robert Haas, and winegrowers in the south of France, Jean-Pierre Perrin and Francois Perrin, Tablas Creek has been a pioneering producer of Rhone-varietal wines in Paso Robles since it opened in 1989. I spoke with Jason Haas, the second-generation proprietor of Tablas Creek Vineyard who has continued the work set out by his father and the Perrin family: to establish Paso Robles as a premier appellation for Rhone varieties, and to do so with rigorous attention to sustainability and regenerative agriculture. In these ways, Tablas Creek has been one of the first if not the very first to approach winemaking this way in Paso Robles, and well ahead of their time. Jason and I talk about his beginnings in the tech industry, his affection for ultimate frisbee, and the accolades he's won for his writing on the Tablas Creek blog at tablascreek.typepad.com. Website: tablascreekvineyard.com Instagram: @tablascreek
This episode is sponsored by Stoke Wines. https://stokewines.au/ My guest for this episode is Jason Haas. Jason is the partner and general manager of Tablas Creek Vineyard in Paso Robles California. I hope that you've heard of Tablas Creek, but if not, let me give you a short list of their environmental leadership in the wine industry. Tablas Creek was the first Regenerative Organic Certified winery in the world. They've been farming organically since their start in 1989, certified organic since 2005, and certified biodynamic since 2015. They employ a full-time shepherd to manage a year-round flock of over 250 sheep that rotationally graze their 270 acres of vineyards, as well as the woodlands around them. Their winery is 100% solar powered, and they use their wastewater to feed a native species wetland. They are leaders in reducing glass bottle weights and bringing awareness to the many downsides of heavy glass bottles, and they are pioneering alternative packaging for ultra-premium wine. And this is just a short list. We talk about all of this, as well as get into the technicalities of no-till and low-till considerations in regenerative viticulture. We talk about how Tablas Creek has brought every grape from Chateauneuf du Pape to the US through the rigorous and time consuming process of quarantining that can take over a decade… and it's likely if you've drunk a wine from the US made with a Rhone variety of grape, you can thank Tablas Creek. Behind all of this, I hope you get a sense of the timeline of the vision for this winery. It extends beyond Jason's, or any single person's lifetime. It's a vision of continual, incremental improvement, of regeneration, over centuries. It's a vision that I hope inspires the way we think about wine. https://tablascreek.com/ Support this episode by subscribing via patreon. Sponsors: https://stokewines.au/ We at the Stoke wanted to sponsor the Beyond Organic Wine Podcast because of the importance of the message that so many of these conversations bring. Our future generations depend on us, and education is the key to a change in our concepts of how we could and should be farming and treating our soils. It doesn't matter your level of education with these topics, as long and you are willing to learn and your heart is in the right place, YOU will make a difference and it doesn't matter the size as it all adds up. Keep pushing and please keep chatting. Let's do this.
On this episode of the California Now Podcast, host Soterios Johnson heads to San Luis Obispo County to secure top-tier suggestions from three in-the-know locals. First, Johnson chats with Jason Haas, partner and general manager of Tablas Creek Vineyard in Paso Robles. Haas describes how SLO's unique landscape makes it perfectly suited for producing an array of award-winning wines. “The conditions here are amazing and we have the chance to make something tremendous really every year,” Haas says. The second-generation vintner also gives Johnson a crash course on Tablas Creek's holistic winemaking philosophy before getting into personal recs around Paso Robles. Next up, Johnson is joined by Jim Allen, director of marketing and communications at Hearst Castle in San Simeon. Allen discusses how the lavish estate came to be, highlighting the fascinating characters behind its inception. “Julia Morgan was a California native, a Bay Area architect. Mr. Hearst was also born in San Francisco, so [Hearst Castle] is a very California-created entity,” Allen notes. He goes on to discuss the incredible attention to detail and artistry that went into building the castle. “The indoor pool has 2 million hand-cut glass tiles from Venice, Italy. It took five years just to do this one swimming pool.” Allen also covers the state park's most popular tours, its celebrity-studded past, and offers insider tips for visitors. Lastly, Johnson talks to multi-instrumentalist Dan Curcio of the San Luis Obispo-based band Moonshiner Collective. A longtime local, Curcio explains how the area's positive vibe continues to shape his sound. “I've been so inspired by the Central Coast, by California, just the lifestyle here and all the influences that we have around here, both musically and just in the natural surroundings,” he shares. Curcio also breaks out his guitar for a live performance of two originals, “Autumness” and “Good Company.” The local musician then shares some of his favorite stops in Cayucos, Avila Beach, Pismo Beach, and the city of San Luis Obispo
Mike packed up the microphones and headed south! His first visit to the exploding Paso Robles wine region. He talks to his fellow wine enthusiasts about the "Paso Scene" (also how to properly pronounce things), and tells you about the also very hot restaurant scene. To support the show financially CLICK HERE (thanks a lot!!) Email Mike HERE!!Look at it ALL HERE!!Wineries visited: Tablas Creek, Six Mile Bridge, Denner Vineyards, Paix Sur Terre, Copia Vineyards, Linne Calodo.Restaurants: Il Cortile, Les Petite Canailles.Support the showIMPORTANT!! Please "follow" or "subscribe" to the podcast, so you don't miss an episode. If you listen on Apple Podcasts take a moment to rate (5 stars please!) and write a review. They tell me it helps A LOT!
In today's episode, Shelley and Phil sit down with new friends, Sarah and Mark Lathrop, the owners of Liberty Lake Wine Cellars and taste through six phenomenal wines. In honor of Merlot Day on Tuesday and Tempranillo Day on Thursday, we tasted both. We also tasted a Syrah from Tablas Creek clones out of Paso Robles, where we just were! #HappyFriday! #ItsWineTime! #Cheersing #EasterEgg Wines featured this episode:2020 Liberty Lake Wine Cellars Tempranillo ($35 at the winery)
In today's episode, Shelley and Phil celebrate National Orange Wine Day with TWO Orange Wines! Not only that, one of the wines is a teaser from a future guest, Liberty Lake Cellars. If you haven't enjoyed an Orange Wine, today is your day! Both of todays wines are vastly different from each other. Pour an Orange Wine, pull up a chair and taste along with us. #HappyFriday! #ItsWineTime! #Cheersing #NationalOrangeWineDayWines featured this episode:2020 L'Un des Sens Rosé d'Anjou Orange Wine ($20 at Total Wine)
In today's episode, Shelley and Phil start their Paso Robles journey with a delicious lineup at Tablas Creek Vineyard. Tablas Creek wines are known for their elegance, complexity, and balance and today we'll taste six of their wines while we learn about the unique history and philosophy behind this winery with Wine Consultant, Lisa Rainey. #HappyFriday! #ItsWineTime! #Cheersing #PasoTarantula Wines featured this episode:2022 Tablas Creek Marsanne ($40 at the winery)2022 Tablas Creek Lignée de Tablas Grenache Blanc ($35 at the winery)2022 Tablas Creek Patelin de Tablas Rosé ($28 at the winery)2021 Tablas Creek Côtes de Tablas ($40 at the winery)2020 Tablas Creek Esprit de Tablas ($70 at the winery)2020 Tablas Creek Tannat ($45 at the winery)To check out all of the delicious wines of Tablas Creek Vineyard, please visit https://tablascreek.comA HUGE thanks to our sponsors: Elsom Cellars and Naked Wines!Elsom Cellars: Good times are meant to be shared and so are great grapes and great wines! Since 2006, Elsom Cellars has been producing brilliant Washington wines. For more information about Elsom Wines, please visit http://www.elsomcellars.com or call them at 425-298-3082.Naked Wines: Straight from the winemaker right to your door, premium wine without the premium pricing is what Naked Wines is all about. Save big on wines from the world's best winemakers! Visit https://us.nakedwines.com/winetimefridays to get $100 off your first 12 pack case. With Naked Wines, discovering new wines is truly risk-free!And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music, which is ANYthing but average. Please visit https://todhornby.com or contact him at veryaveragemusic@gmail.com The CDA Gourmet Wine Word of the Week - Dry FarmingDry farming is a method of crop production in arid or semi-arid regions that relies on the efficient storage and use of limited moisture in the soil. In other words, it's growing crops without irrigation, or with very little irrigation. Dry farming is a sustainable and climate-resilient way to grow food in regions with limited water resources.CDA Gourmet Are you looking to elevate your kitchen? You need to check out CDA Gourmet! Located in Midtown Coeur d'Alene, CDA Gourmet offers a diverse mix of flavor enhancing product as well as the tools to make it all happen. Make every meal a special event. Visit https://www.cdagourmet.com for more information or call 208-551-2364. CDA Gourmet: Your kitchen elevated.Wines we enjoyed this week: Equoia Pinot Noir, 7Cellars Elway's Reserve Chardonnay, Elephant Seven Syrah, Bledsoe Family Winery Elizabeth Chardonnay and Lindsay Creek Chardonnay.Mentions: Robert Haas, Jean-Pierre Perrin, Jason Haas, Robert Mondavi, Liberty Lake Wine Cellars.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back! Check out all of our current sponsors by visiting our Wine Time Fridays Resource Page by visiting https://winetimefridays.com/wine-time-fridays-resources/© 2023 Wine Time Fridays - All Rights Reserved
It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! Today, I am excited to share my conversation with Jason Haas of Tablas Creek. The winery can be said to practically have put sustainable farming on the map. Between Jason's blog, Instagram Lives, and YouTube channel, there is always something exciting to learn about wine. Through a partnership with Château de Beaucastel in the Rhone Valley, Tablas Creek is also responsible for bringing Rhone varieties to Paso Robles and beyond. If you listen to a lot of podcasts, you know that many ask for patreon. We do not plan on doing this, but we do ask you to support the podcast by leaving a review. It takes only a few seconds of your time but means so much to the show. The next best way to support Exploring the Wine Glass is to tell your friends. If you enjoy the podcast, your wine loving friends will too. Finally, don't forget to head to the website, Exploring the Wine Glass.com to read the blog, and sign up for the newsletter so you can keep up with all the happenings. Slainte! Find out more about Tablas Creek on their website. Music: WINE by Kēvens Official Video Follow me on Instagram! Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES
Wines: Tablas Creek 2021 Roussanne and 2020 Esprit de Tablas GSM blendReady to uncover the secrets of regenerative farming and sustainability in winemaking? Our guest, Jason Haas, partner and general manager of Tablas Creek Winery in Paso Robles, CA, is here to guide us through their innovative approach to viticulture. We'll start by exploring the unique profiles of their 2021 Roussanne and 2020 Esprit de Tablas Rhone blend wines, and how they connect to the esteemed Famille Perrin wines from Chateau Beaucastel in France.As we sip, we dive into the world of regenerative farming and its impact on the environment. Jason shares how Tablas Creek is reducing water, energy, and topsoil usage, and fostering biodiversity and soil health, setting them apart from conventional organic farming practices. We also discuss how each varietal in the blend contributes to the overall flavor profile, while learning about the sprawling 270-acre property with 125 acres of grapevines.But, what about the impact of climate change on these vineyards, especially in California? Jason sheds light on how warmer temperatures are affecting the alcohol levels in their wines and the steps Tablas Creek is taking to adapt, such as implementing regenerative farming and canopy management. So, raise a glass as we toast to the future of sustainable viticulture, and join us for this enlightening conversation with Jason Haas of Tablas Creek Winery. Cheers!Stay in the know and join our WTF Cru.About UsBuy us a Mimosa!We have been listed in the Top 50 wine podcasts! https://blog.feedspot.com/wine_podcasts/Music from https://filmmusic.io "Night In Venice" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) Thank you for making us part of your wine story. If you enjoyed this episode, please write a review and share with your wine loving friends and family. To connect with us or to inquire about being a guest on Wines To Find, visit our social media pages Instagram https://www.instagram.com/winestofindpodcast/Facebook https://www.facebook.com/winestofindpodcasts/Til the next glass ~ Cheers!And, remember, join us next time on Wines To Find!Sandy & Michelle
Vintec Podcast: a wine lovers guide to collecting, cellaring and serving
Part 1 of our review of the Wine and Spirits Top 100 tasting! We went and tried a whole bunch of stuff including Cristal, Musar, Grand Cru Burgundy, Penfolds, Diamond Creek, Ridge Monte Bello, Vega-Sicilia, Guigal, and much more! For the entire review, sign up at patreon.com/corktaint and check out part 2. Thanks guys 7:50 Wine Talk Starts 8:40 Bollinger 14:09 Louis Roederer 27:08 Zind-Humbrecht 29:45 Robert Weil 32:30 Chateau Musar 39:50 Tablas Creek 42:23 Lucien Le Moine 47:10 Louis Jadot Clos Vougeot
Video Podcast - T2/17 - Leslie Castillo. Sales Assistant. Tablas Creek Winery. Mexicana, Ciudad de Mexico. SMV. Sígan a @tablascreek y visiten su página tablascreeek.com. Con una muy inteligente y amable Leslie, conversamos sobre sus inicios en el mundo del vino, como llego a la empresa. Hablamos además de la historia de la gran viña "Tablas Creek" que una de las más afamadas de USA y del mundo. Creo esta es la primera entrevista en español que veo en las redes sociales sobre esta super empresa. A disfrutar de un hermoso capitulo. Entrevista realizada por Gabriel Salcedo, Licenciado en Comunicación y Publicista Chileno, Wine Communicator, radicado en EE. UU. "Simple, Mente, Vino" ™. Derechos Reservados. Prohibida su reproducción total o parcial para fines comerciales. San Francisco, California. MMXXI síguenos @simple_mente_vino @gabrielsalcedowines SAN FRANCISCO, CA, UNITED STATES • --- Send in a voice message: https://podcasters.spotify.com/pod/show/gabrielsalcedowines/message
It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! Today, I am sharing a “Best of” Episode. It is difficult to believe that this episode aired two years ago. It was a phenomenal discussion, sponsored by Paso Robles Wine Alliance. Chris Taranto sat down with three rockstars of biodynamic farming in Paso Robles; Neil Collins of Tablas Creek and Lone Madrone, Cris Cherry of Villa Creek and Niels Udsen of Castoro Cellars and Bethel Rd Distillery. Please take a moment to rate and review the podcast. Did you know you can do it right now, while you are listening? New ratings and reviews are how the algorithms decide which podcasts they recommend to others and if you love the podcast, other wine lovers will too! And don't forget to add your email address on the website to keep up on all things Exploring the Wine Glass. Music: WINE by Kēvens Official Video Follow me on Instagram! Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES
Sustainability is just good business practice, according to Drew Bledsoe, former New England Patriots Quarterback and now founder and proprietor of Bledsoe Wine Estates, comprising three wineries in Washington and Oregon. Josh McDaniels, CEO, and Drew discuss their biodiversity initiatives in detail, as well as their people and packaging efforts, as part of their sustainability ethos. From improving quality to increasing customer loyalty, they believe taking a long-term view on sustainability proves it is a good investment. Detailed Show Notes: Drew's background - grew up in Walla Walla, WA; NFL quarterback for 14 years; started Doubleback winery and now has 3Josh's background - also grew up in Walla Walla, worked at Leonetti for 10+ years, and worked with Paul Hobbs in ArgentinaSustainability is critical for wine because of the long-term, generational nature of the wine businessBiodiversity initiativesBuilt wildflower perimeter around vineyards - harbors beneficial insects, reducing mite infestations that happened when spring vetch growth diesWorking w/ The Bee Girl Organization in OR to study amount and species of bees for regeneration farmingDesigned specific cover crop seed mix to attract more bees, improve Nitrogen in soil, have longer taproots to improve soil oxygen, and maintain water in the soilMoving to dry farming through the cover crop, no-till, and drought-resistant rootstocksEasier to make investments in estate vineyards vs. contracted onesBenefitsThe main goal is to increase wine qualityBuilds emotional connection with consumers - more about customer loyalty/retention vs. new customer acquisitionReduced spray expensesReduced water costsConsumers expect luxury wine to be environmentally responsibleAn early leader of people sustainability - focused on vineyard crew five years ago w/ higher pay, year-round employment, and full benefits, leading to benefits of not having to rehire and retrain crewOther sustainability initiativesConsolidating shipping across the countryInstalling solar panels at the wineryConscious of Doubleback bottle weightReducing packagingFamily Wine - currently bottled in 1L bottles that were meant for reuse, but issues around sanitization for reuse; now considered bag-in-a-box a la Tablas CreekLooking at sources products, including glass, closer to home vs. glass was from China previouslySustainability for the wine industry - with a long-term view, sustainability is a good investment and good business practice Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.
In this episode, MJ recorded on location at the Free the Grapes Direct to Consumer Symposium in Concord CA with his good friends from The Winemakers Pod Bart Hansen and Sam Coturri! We hope you enjoy these conversations.Hugh Scallon of Vayner Media. https://vaynermedia.comSteve Gross, VP, State Relations, Wine Institute https://wineinstitute.orgJason Hass of Tablas Creek www.tablascreek.comShana Bull is a Digital Storyteller + Marketing Educator, and Children's Book Author https://shanabull.comShae Frichette and her husband were living in Southern California when they met and got married. They wanted to move closer to family in either South Carolina or Washington. They used the flip of a coin to determine they would relocate to Washington. They wanted to create a business that would give them goosebumps. With a little research and cheerleading from friends, they decided to go into wine. www.frichettewinery.comRoss Halleck planted the Halleck Vineyard in 1993, one of the first in the hills of Sebastopol, in western Sonoma County. The primary intent for this vineyard was to serve as a college fund for our three boys, Connor, Adam, and Quinn. Of course, a passion for Pinot led the charge. www.halleckvineyard.comBarbara Gorder is a consultant and Owner Undisclosed Location, Inc. Over the past 20 years, she has helped to build and design some of the world's most powerful brands. She has broad marketing and advertising expertise across all channels and disciplines with an emphasis on new technologies. Barbara is Kino chair for the direct to consumer wide symposium. https://www.unlo.com_____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguyThank you to our sponsor: Rare Liquid. Rare Liquid is setting a new provenance standard for the rare wine & spirits industry. Utilizing the untapped potential of Web 3.0 Rare Liquid is building a community of artisans producers, technology and logistics professional all to serve the needs of next gen wine collectors.Learn more at Rare LiquidFollow Rare Liquid on IG @rareliquidclub Hosted on Acast. See acast.com/privacy for more information.
This week we attended the Direct to Consumer Symposium which is a benefit for the Free the Grapes Campaign. [EP263] Our good friend M.J. Towler the Black Wine Guy was also in attendance so we decided to do some joint interviews. We hope you enjoy these conversations. https://freethegrapes.org Hugh Scallon of Vayner Media will give us a look into TV 3.0 and he sees an opportunity for wine advertising. https://vaynermedia.com Steve Gross, VP, State Relations, Wine Institute talks a bit about the implications of recent legislative wins and priorities for winery compliance in 2023. https://wineinstitute.org Friend of the pod Jason Hass of Tablas Creek joins us to share some of his experiences in alternative packaging. www.tablascreek.com Shana Bull is a Digital Storyteller + Marketing Educator, and Children's Book Author based in the East Bay, CA (and Wine Country). She writes about Social Media + Food + Wine + Travel + Parenting on her blog, and other Bay Area publications. https://shanabull.com Shae Frichette and her husband were living in Southern California when they met and got married. They wanted to move closer to family in either South Carolina or Washington. They used the flip of a coin to determine they would relocate to Washington. They wanted to create a business that would give them goosebumps. With a little research and cheerleading from friends, they decided to go into wine. www.frichettewinery.com Ross Halleck planted the Halleck Vineyard in 1993, one of the first in the hills of Sebastopol, in western Sonoma County. The primary intent for this vineyard was to serve as a college fund for our three boys, Connor, Adam, and Quinn. Of course, a passion for Pinot led the charge. www.halleckvineyard.com Barbara Gorder is a consultant and Owner Undisclosed Location, Inc. Over the past 20 years, she has helped to build and design some of the world's most powerful brands. She has broad marketing and advertising expertise across all channels and disciplines with an emphasis on new technologies. Barbara is Kino chair for the direct to consumer wide symposium. https://www.unlo.com
Jason, from a wine trading family has taken on the Tablas Creek vineyard which is a worlds first regenerative organic vineyard! They utilise alpacas, sheep and other systems to work alongside the vineyard!
In this episode of the Vint Podcast, Brady and Billy are joined by Jason Haas, Proprietor and General Manager of Tablas Creek Vineyard and a leader in sustainability, regenerative agriculture, and the cultivation of Rhône varieties in the US. As many of our collections feature sustainably produced wines by producers who employ biodynamic and regenerative farming practices, we wanted to give our listeners a behind-the-scenes look into what goes into that style of viticulture. Even beyond Paso Robles, where Tablas Creek makes world-class wine, Jason is an advocate and model for farming and business practices that consider the health of the land, animals, and people to be of utmost importance. Our conversation covers Tablas's unique farming practices, forward-looking efforts in ethical and sustainable business, and the resurgence of interest in oft-forgotten varieties that are now being cultivated in California, and the US broadly. Cheers!Contact us anytime at brady@vint.co or billy@vint.co
If yo u cannot see the audio controls, listen/download the audio file here Jason Haas - Partner And General Manager, Tablas Creek Tim Snider - President Of Fess Parker & President Of The Santa Barbara Vintners Association
Jason Haas is a Partner and the General Manager of Tablas Creek Vineyard. His late father, Robert Haas was a renowned importer who partnered with Château de Beaucastel in Châteauneuf-du-Pape to scout a perfect site to grow Rhône varieties in California. They found it in the Adelaida District of Paso Robles and built one of the best wineries in California. Jason Haas of Tablas Creek. Photo from Tablas Creek Jason doesn't just oversee the business, winemaking, and sales and marketing operations, he also is actively involved in the Rhone Rangers (they promote Rhone varieties in California), the Paso Robles Wine Country Alliance, Family Winemakers of California, and he is a talented and prolific writer. His clear and educational writing has been published in many wine publications as well as the award-winning Tablas Creek blog. Jason is a big advocate for Paso Robles but also a passionate champion of more sustainable, earth-friendly solutions in the wine industry. He is a pioneer of the regenerative organic viticulture program in California, which we will discuss, and he is the first premium winery in California to put his wine in the sustainable 3 liter bag in box. This is Jason's third appearance on the show and this time he updates us on all the work that he and Tablas Creek have done to push forward in making their vineyard and winery ever more gentle on the environment. They are leaders in California and in global thinking in wine and they are forging a path for the others to reduce their impact on the earth in wine. I'm excited to have Jason on the show again and I think you will love this show. The wines of Tablas Creek. Photo: Tablas Creek Website Here are the topics we cover: We discuss how Tablas Creek moved from organic, to biodynamic and now to regenerative farming. Jason explains the difference between regenerative farming, biodynamics, and organics so we have it all clear. Jason talks about some of the limitations of organics and biodynamics. He is nice enough to indulge me in a conversation about the famed biodynamic “cow horn” and why the idea behind it and many other biodynamic concepts are great but overshadowed by the more “cosmic” stuff in the philosophy. We discuss dry farming and the conditions for it to work. We talk about how important it will be in the future. The sheep of Tablas Creek. Photo from Tablas Creek Jason talks about wine's biggest impact on the environment: Packaging waste and transport. He tells us about his decision to put Patelin de Tablas rosé into box and the positive reception it received. We discuss the many ways packaging and transport can and may evolve to make wine's impact on the earth minimal. We talk about the possibility of everything from bottle washing (We briefly discuss Caren McNamara from Conscious Container) to wine in bladder transport. Jason shares some other ideas about how we can move to a more sustainable future for wine and some of the important logistical challenges we must face to be successful in the fight against climate change. Patelin de Tablas Rosé in box Photo from Tablas Creek Podcasts referenced Ep 414: The Refillable Wine Bottle Revolution to Combat Climate Change with Caren McNamara of Conscious Container Ep 432: Agroforestry -- An Answer to Wine's Biggest Environmental Challenges with Jean-Baptiste Cordonnier of Château Anthonic in Moulis-en-Médoc Previous shows with Jason Ep 281: 30 Years of Tablas Creek with Jason Haas Ep 162: Jason Haas of Tablas Creek in Paso Robles, CA Documentary on Fungus: Fantastic Funghi _______________________________________________________________ Thanks to our sponsors this week: Our new sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $10 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes! www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes
After two years and over 100 episodes of XChateau, Robert and Peter reflect on how the wine industry has changed, the major themes that have popped up in the show, and some of the lessons they have learned in the process. From the changes to social media, the spectrum of fine wine to everyday wines, and the importance of social issues, XChateau has covered a broad array of critical business topics for the wine industry. Supporters on Patreon get access to the entire library of content and episodes. Detailed Show Notes:Social media is changing rapidlyThe rise of TikTok (in the last 6 months - late 2021 and early 2022 - for wine)Platforms are overlapping (e.g., Instagram's Reels and IGTV)YouTube is still the place for high production valueMore than pictures now, a lot more interactivity and video -> creates a higher barrier of entry for influencersWine video improving - more than the historic Gary V, Wine Library YouTube; e.g., WineKing, Andre Mack (Bon Appetit), Konstantin (MW in Germany)SommTV is paid streaming vs. advertising backed by social media (which can be tricky with alcohol), but SommTV doesn't have the social element and interactionCellarTracker is now expanding after over a decade, building on the community, expanding what was one of the first freemium modelsXChateau covered a broad spectrum of the wine worldHigh end - ARENI research on fine wine consumers, wine auctions, wine investing, counterfeitsEveryday wines - 19 Crimes (A/R, celebrities), FitVine (clean, good for you wine trends), Hammeken Cellars (crafting everyday wines)Wine investment - was hot, unclear future with the macroeconomic environment changing (higher interest rates, inflation, war in Ukraine); Burgundy still doing well currently, primarily due to limited supplyGrocery wine has seen significant shifts - re-opening has moved wine back to restaurants from grocery, will a potential recession increase grocery wine from fine wine retail? Evolution of the wine critic was a popular series - guests (e.g., William Kelly, Jeb Dunnuck, Esther Mobley) were very candid and openSocial issues were an important topic - diversity, gender equality, climate changeDiversity and inclusion is a potential pathway to bridge the gap in the wine industry from a smaller Gen X cohortThings like Tablas Creek's $95 bag-in-a-box wine as a solution for environmental impactTopics to tackle next: Global wine markets and trendsDifferent business models (e.g., co-ops, custom crush facilities)Understanding the wine buying journey of collectors and wine consumers Get access to library episodes See acast.com/privacy for privacy and opt-out information.
LICENSED TO TASTE is the learning segment of The Wine Hour. In this Episode, Tanisha Townsend gives us a primer on California Wines, and shares her take on starting live events again in the Wine Minute. SPECIAL GUEST BIO Jason Haas is the second-generation proprietor of Tablas Creek, serving in the dual roles of Partner and General Manager. In his two decades at the winery his family founded in partnership with the Perrins of Chateau de Beaucastel, Jason has overseen the business, winemaking, sales and marketing. In addition to his work at Tablas Creek, Jason has led the boards of directors of both the Rhone Rangers and the Paso Robles Wine Country Alliance, and is a board member of Free the Grapes. His writing has been published in Wine Business Monthly, Wines & Vines, Decanter, Wine Industry Network and Wine Searcher. His photography has appeared in Wine Spectator, Forbes, the Washington Post, and Wine Enthusiast. He is principal author of the Tablas Creek blog, an eight-time finalist and two-time winner for the Wine Blog Award's “Best Wine Blog”. In recognition of his contributions to the Paso Robles wine community, he was voted by his peers 2015 Paso Robles Wine Country Wine Industry Person of the Year and 2017 San Luis Obispo County Wine Industry Person of the Year. There is an accompanying playlist with the show (selected by the guest). It can be found here: https://open.spotify.com/playlist/4xhvux4wu870MTYyqjHUlz?si=c3af0466e96a4205 Thank you for listening! Don't forget to subscribe to/follow our podcast. You can also follow us on our different platforms: Instagram: https://www.instagram.com/atablefortwo.live/ Facebook: https://www.facebook.com/atablefortwo.live/ Linkedin: https://www.linkedin.com/company/atablefortwo/ Telegram Community: https://t.me/+8II0wkI7VEVlYTJk
The INTRODUCTION includes the presentation of the guest and team as well as the opening opinion piece of the host, Antoine Abou-Samra. UNCORKED is the debate segment of The Wine Hour. In this Episode, Jaime Araujo and Akos Forzcek talk about he future of En Primeur. SPECIAL GUEST BIO Jason Haas is the second-generation proprietor of Tablas Creek, serving in the dual roles of Partner and General Manager. In his two decades at the winery his family founded in partnership with the Perrins of Chateau de Beaucastel, Jason has overseen the business, winemaking, sales and marketing. In addition to his work at Tablas Creek, Jason has led the boards of directors of both the Rhone Rangers and the Paso Robles Wine Country Alliance, and is a board member of Free the Grapes. His writing has been published in Wine Business Monthly, Wines & Vines, Decanter, Wine Industry Network and Wine Searcher. His photography has appeared in Wine Spectator, Forbes, the Washington Post, and Wine Enthusiast. He is principal author of the Tablas Creek blog, an eight-time finalist and two-time winner for the Wine Blog Award's “Best Wine Blog”. In recognition of his contributions to the Paso Robles wine community, he was voted by his peers 2015 Paso Robles Wine Country Wine Industry Person of the Year and 2017 San Luis Obispo County Wine Industry Person of the Year. There is an accompanying playlist with the show (selected by the guest). It can be found here: https://open.spotify.com/playlist/4xhvux4wu870MTYyqjHUlz?si=c3af0466e96a4205 Thank you for listening! Don't forget to subscribe to/follow our podcast. You can also follow us on our different platforms: Instagram: https://www.instagram.com/atablefortwo.live/ Facebook: https://www.facebook.com/atablefortwo.live/ Linkedin: https://www.linkedin.com/company/atablefortwo/ Telegram Community: https://t.me/+8II0wkI7VEVlYTJk
HAVE A DRINK WITH ME is the interview segment of The Wine Hour. In this Episode, Antoine Abou-Samra has a conversation with Jason Haas about his journey, regenerative organic certifications, amd much more. What a wonderful conversation
Join the Wine Dream Team, Jaime Araujo, Tanisha Townsend, and Akos Forzcek, along with the Host, Antoine Abou-Samra for The Wine Hour. We have the pleasure to welcome Jason Haas, Tablas Creek, USA. PROGRAM Uncorked [8:21]: Jaime Araujo and Akos Forzcek talk about the future of En Primeur. Licensed To Taste [30:26]: Tanisha Townsend gives us a primer on California Wines, and shares her take on starting live events again in the Wine Minute. Have A Drink With Me [34:17]: Antoine Abou-Samra has a conversation with Jason Haas about his journey, regenerative organic certifications, amd much more. What a wonderful conversation
Constantly looking to improve its environmental impact, Jason Haas, Second Generation Proprietor of Tablas Creek Vineyard in Paso Robles, recently released a trial of 3L bag-in-box wines at $95/box. Though this is 15% lower than the normal bottle price, it still represented ~3x the highest boxed wine in the market. However, the potential to lower the total carbon footprint of the wine by 40% led to trialing and a terrific reaction to the 300 box trial, which sold out in 4 hours. Jason explains the rationale, strategy, and process of going bag-in-box and for other alternative packaging. If you love the show, please consider supporting us on Patreon.Detailed Show Notes: The rationale for trying bag-in-boxDid a self-assessment of the winery's carbon footprint - on the Tablas Creek blogFor the average CA winery, >50% of the carbon footprint is from the glass bottle (including transportation), as glass requires high temperatures to mold and has a heavy impact on shipping and transportationTablas Creek moved to a lightweight bottle in ~2010, which saves ~10% of CO2 footprint; heavier bottles are ~10% more3L bag-in-box reduces packaging carbon footprint by ~84% and ~40% of the total carbon footprintA wine blogger commented on Jason's Facebook that Tablas Creek is well-positioned to create change w/ bag-in-boxPreviously topped out at ~$35 for 3L, or ~$7.50/bottleTablas Creek bag-in-box trialBottled 100 cases of Patelin de Tablas Rose, ~300 3L boxesGot ~60k views on a blog post on boxes in 2 days, lots of positive commentsIn mid-Feb 2022, released the boxes to the member email list and sold out in 4 hoursWines are currently under screw cap, meaning they are similar and don't need adjustments to be in a bag-in-boxFuture bag-in-box effortsMay extend to all 3 Patelin de Tablas bottlings (red, white, rose), which sell for $28/bottle retail, and other wines not meant for long agingLikely will not sell in distribution - an “uphill battle,” with the price point being too high vs. the existing marketBag-in-box ties to Tablas Creek's mission - “to have a positive impact on the way grapes are grown, wine is made, and how wine is packaged and sold”Box pricing$28/bottle retail would be $112 for 4 bottles (1 box)Cost is less for packaging, which was passed along to customersPriced at $95/3L box, thought it was good to be under $100Bag-in-box bottling & storage processBottling boxes was the biggest challenge at a small scaleRented a semi-automated filler (would cost ~$10-12k to buy)Very labor-intensive, took 4 hours for 324 boxesThere's now a mobile bottling (boxing) line with bag-in-box capabilities based in Sonoma, may rent this for future boxingsNot a lot of reliable data on how wine ages in boxes outside of 6-12 months, will be tasting and testingBags in the boxes have higher oxygen transfer rates (“OTR”) than glass bottlesOnce opened, the boxes stay fresh for at least several weeks Get access to library episodes See acast.com/privacy for privacy and opt-out information.
Taking over from his father, 2nd generation proprietor of Tablas Creek Vineyard, Jason Haas left a career in technology to dig into the soils of Paso Robles. Spearheading the conversion to Biodynamic farming and now the certification of Regenerative Organic farming, Tablas Creek has pioneered not just the Rhone movement in California, but of Regenerative farming, which looks to take into account the farm's impact on the soil, community, and region. Jason believes that Regenerative farming is the only truly sustainable way to farm. Listen in to Tablas Creek's progression from organic to biodynamic to regenerative. Support XChateau via PatreonDetailed Show Notes: Tablas CreekPioneer of the California Rhone movementBased on Paso Robles - because of the calcareous soils, long growing season, and enough rainfall to dry farmFounded and run by two familiesRobert Haas, Founder of importer Vineyard BrandsPerrin Family, owners of Chateau Beaucastel in the RhoneAll Rhone varieties, including rarer varietal winesOwn 270 acres, 125 planted to vinesRegenerative farming - similar to biodynamics, but thinks more about the externalities of agricultureHas commitments to less use of shared resources (e.g. - water, power)Has an additional focus on the big picture (e.g. - climate change with a metric to increase the carbon content of the soil)Biodynamics is process-based whereas regenerative farming is results-basedRequires a series of audits - soil health audit, animal welfare certification (that they are treated humanely), farmworker audit (paying fair wages, increasing their skills -> led to weekly roundtable meetings)Focus on the positive impact on the soil, community, and regionDoes not have cow horns or the cycles of the moon like biodynamicsRegenerative is an alternative to biodynamics that is more focused on science vs mystical processesBenefits of the various farming practicesConventional - cheapest in the short termOrganic - in the long run, not more expensive than conventional. Organic certification in wine has been mostly for lower-end wines in the $10-15/bottleBiodynamics -Initially believed it would increase the lifetime of vines and gain in quality from older vines. Discovered that lots grown biodynamically were the best lots right away in blind tastings.Regenerative farming - Less about the grapes vs biodynamics, more in externalitiesRegenerative farming pilot program6 Regenerative Organic certified wineries at the momentGot invited to the pilot w/o knowing what “regenerative” was or meantCan use the “Regenerative Organic” seal on their wines (vs just for the grapes)Costs of farmingBiodynamic/regenerative - have more hands-on labor vs organic or conventional farmingLess chemical purchasesCost on a $/ton basis for farming has not increased significantly vs organic (~$3-5,000/ton)Has not experienced yield reductions, the yield has been more dependent on water (e.g. - 2-2.5 tons per acre in a dry / frost year vs up to 3.5 tons per acre for a wetter year)Has been able to avoid significant labor issues by maintaining its own vineyard crew (10 FTEs, started w/ own crew in 1996), paying a living wage and good labor conditions have led to good recruitment and retention of crew workers Get access to library episodes See acast.com/privacy for privacy and opt-out information.
Although one of the most prestigious white grapes of the Rhône Valley, Roussanne is relatively unknown given its penchant for making aromatic, complex, full yet acidic wines. Often used as a blending partner with Marsanne or even with Syrah in its native northern Rhône, the grape shines alone in certain versions from Châteauneuf du Pape, California, Australia, and a handful of other places around the world. In this show we examine the majesty of this grape, which makes extraordinary wines that you should be drinking! Photo credit: Roussanne - Geshem winery.jpg, CC BY-SA 4.0 Here are the show notes Roussanne was named for “roux”, the French word for “russet” – which describes the grapes' reddish golden color when they are fully ripe Likely native to the northern Rhône, Roussanne is related to Marsanne, its blending partner for the famed northern Rhône whites in Hermitage, Crozes-Hermitage, and Saint-Joseph Although it has verged on extinction a few times because it is so challenging in the vineyard, Roussanne continues to be an important part of whites (and reds) in the northern Rhône and elsewhere because few grapes can rival the combination of structure and aromatics Roussanne Flavors Roussanne has aromas and flavors of pear, honey, and herbal tea (Chamomile or lemon verbena). It can be like jasmine, iris, honeysuckle and other white flowers. The wine is distinctly minerally with green herb notes and some are more like apricot and peach Roussanne is distinctive because it has a mouth-filling, oily, fuller body but always exhibits characteristic acidity. With age appears softer and shows nutty, marzipan, and creamy notes. The wine can age 15 or more years and still be excellent Roussanne in the vineyard and cellar Roussanne is a real challenge to grow – the people who make wine from it are often small producters who treat it as a passion project – demand for the wines isn't high and growing it can be an exercise in frustration Yields are irregular, ripening can be uneven, the grape is susceptible to mildew, rot and pests, and according to Tablas Creek in Paso Robles, California, who grows a large proportion of the grape in the United States, the grape can shut down as it is ripening, lose leaves and turn yellow, never to recover from this issue The grape does well on poor, stony calcareous-clay soils that are well-drained but it can't take wind or drought. Too much heat can cause the sugar to spike and make the resulting wine too alcoholic without balanced acidic. On the flip side, picking too early leads to excessively acidic wine that lacks balancing body Roussanne needs a long, consistent season – it demands it to make the best wines In the cellar, Roussanne is pretty easy going and versatile. It can make great wine when fermented in any type of vessel and with limited oak aging, its textures can be even smoother and the wines can be more complex Roussanne regions... France Northern Rhône: The native home of the grape, Roussanne is used as a blending partner with Marsanne in the whites of Hermtiage, Crozes Hermitage, and Saint-Joseph. It can also be blended into the reds (Syrah) of those areas but is usually a small percentage of those wines (no more than 10-15%), if used at all. Roussanne is also used in the still and sparkling wines of Saint-Péray. There is much more Marsanne than Roussanne planted in the northern Rhône because it is so much easier to grow, but Roussanne continues to play a big role in the wines because it is so high quality Southern Rhône Roussanne shines in Châteauneuf du Pape blanc. Marsanne is not permitted in the appellation, so Roussanne shines on its own or when blended with Grenache Blanc, Bourbolenc and other grapes. The most famous example of a pure Roussanne in the region is the white of Château de Beaucastel Côtes du Rhône, Côtes du Rhône Villages whites, Costières de Nîmes, Luberon, Ventoux and many other appellations use Roussanne in blends Other French areas Roussanne is used in blends in the Languedoc and Roussillon, the Loire, and in Provence Savoie In this Alpine region the grape is called Bergeron and its wines are from the appellation Chignin Bergeron. The wine is peppery with fresh aroma of green mountain herbs, and although it has higher acidity and lower alcohol than other French versions, the wine still has excellent aroma and a soft, cheek-coating texture Outside of France Italy: Liguria, Toscana Portugal: Alentejo Canada Israel South Africa Australia: Came to the continent in 1882 and is used in blends in both whites and reds The US Growing in Oregon, Texas, Virginia, Washington state (shows great potential) In California: Came in the 1870s but it was hard to grow so acreage declined, and it wasn't revived until the 1990s when Tablas Creek (a partnership with Château de Beaucastel, so clippings were easy to come by) and Alban propagated new cuttings of Roussanne. Today there are over 300 acres planted in California, mainly in the Central Coast, with some in Napa, Lodi, and some other spots. Wineries producing Roussanne in blends or alone are: Alban Vineyards, Anglim Winery, Acquiescece in Lodi, Bonny Doon Winery, Cass Winery, Halter Ranch Vineyard, , JC Cellars, McCrea Cellars, Qupe, Stolpman Vineyards, Tablas Creek, Truchard Vineyard, Zaca Mesa Credit to Tablas Creek for providing so much information on their blog. Links from their blog: 1. Tablas Creek blog: Grapes/Roussanne 2. Tablas Creek blog: A Symposium on Roussanne Other Sources: Truchard Vineyards Wine Grapes, by Jancis Robinson Grapes & Wine, Margaret Rand, Oz Clarke The Wine Cellar Insider _____________________________________________________ Thanks to our sponsors this week: Our new sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get a $20 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes! www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes
Jason is Partner and GM for Tablas Creek. Jason's father founded Tablas creek along with the Perrin family (Château de Beaucastel). This is a winery with a rich history and Jason is the perfect person to tell the story. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Part two of our interview with Damien Wilson, Hamel Family Chair of Wine Business at Sonoma State University, focuses on what wineries can do to align their brand, marketing messages, and how they sell wine to Millennials. From hospitality to various marketing channels, with social media, Damien provides examples of what works and tips on what to do. This episode also includes a “lightning round” where Damien and Peter discuss some of the major trends in wine marketing. Detailed Show Notes: Millennial Wine Buying - tips for wineriesLimits on brand loyalty/retention mean wineries need to make more customer acquisitionHigh price points will put off younger consumersLow-end wine brands (e.g., Charles Shaw) are not targeting Millennials well - they appear to be more about consumption (e.g., Carlo Rossi jug wine, Bag in a Box brand) vs. Millennial valuesSeltzer likely hitting a peak as the category is starting to fracture and fragment with many new brands and brand extensionsHospitality best practicesWe need to be better at the digital eraWine industry good at talking about the product and quality (e.g., winemaking, terroir, product characteristics) but needs to know how to get people to the glass before what's in the glassResponses from wineries on social media are very slow or unresponsiveGood examplesJason Haas of Tablas Creek in Paso Robles - very responsive, got back to Damien in 10 minutes of tagging, Jason responds himselfNicole Rolet of Chene BleuRandall Graham - remains relevant but admits to not figuring out how to make money from social media Macrostie - has 12 different locations in their facility with different experiences - creates a reason for people to come backTagged 27 wineries on a trip to Paso Robles, and only 2 got back to him (1 of which was Tablas Creek)Automated monitoring can help - so people get notified when activity occursMillennials have a strong attachment to people behind the brands and ones that reflect their valuesMillennials ask questions, and they will tell you what they likeMarketing channels that workSocial mediaRetail with smaller producers/experiences (e.g., Whole Foods showcases smaller producers and is more experiential shopping)Marketing Lightning Round w/ Damien and PeterAugmented Reality - “brilliant” according to Damien, cost of adoption is falling, e.g., 19 Crimes and Snoop Dog RoseNatural / “Clean” wines - a way to premiumize lower-end wines with marketing; natural wine suffers from lack of consistency, making it harder to adopt; Clean wines - unsure if success is related to clean or celebrities that back themLow/No Alcohol / No sugar wines - could work if they get people into the wine category, likely more a niche long-termCelebrity wines - will likely grow but needs to be authentic - e.g., Kim Kardashian was behind a vodka brand but didn't drink, which turned people off of the brand
Jason Wise and Jason Haas of Tablas Creek discuss the nearly extinct grapes of the Southern Rhone France and the wild process of importing them to the United States. *To learn more about Wine Access and $30 off your first $100 purchase, visit http://wineaccess.com/sommtv
In this episode, co-hosts Susannah Gold and Sunny Gandara discuss the beginnings of Tablas Creek winery and their journey towards being the first winery to be certified by the Regenerative Organic Alliance (ROA), regenorganic.org. Take a listen.
n this Climate Talk we will debate the why and the how of internalizing climate change in your wine business: Where do you start? how does this materialize into a balance sheet? What are the fundamental changes this decision will bring into the modus operandi of the business? What barriers may you encounter? What opportunities arise from it? What are the risks? How does it affect your relationship with your stakeholders, from employees to providers? How do you address it and communicate it? How do you pass it on to your consumers? We will seek to present practical approaches to these questions by players from the industry worldwide that have decided to address climate emergency in a proactive fashion. GUESTS JASON HAAS . USA - Partner and General Manager at Tablas Creek -https://tablascreek.com/ ANTÓNIO LUÍS CERDEIRA. PT - CEO at Soalheiro- https://www.soalheiro.com/en/home JOAN ESTEVE. SPAIN – Manager at Raimat - http://raimat.com/es/raimat HOST: Marta Mendonça – Manager at The Porto Protocol Foundation (Portugal) - https://www.portoprotocol.com/about-us/ You can find more about each other here: https://www.portoprotocol.com/the-business-sense-of-internalizing-climate-change-ii/
On this weeks Cork & Taylor Wine Podcast, we visit Jason Haas in his families gorgeous winery nestled in Paso Robles. The Haas family partnered with the Perrin family to make this ultra premium winery. Great stories and awesome wines!Don't forget to Subscribe, Rate and Review! Also, follow us on our Facebook @corkandtaylor and Instagram accounts @corkandtaylorpodcast.Also, please consider supporting the show as it would be appreciated. This helps me offset expenses to continue to run and grow the Cork & Taylor Wine Podcast. Thanks! Lukehttps://www.patreon.com/corkandtaylorCheck out our Cork and Taylor Wine Collection by going to the link below. We have partnered with some awesome wineries to bring wine country to your door. Remember to use CorkTaylor when you check out at each of their shops!https://www.corkandtaylor.com/winecollection
If you're looking for a wine brand that absolutely crushes it on social media, look no further than Tablas Creek Vineyard!On today's episode of the Craft & Cluster Podcast, I talked with Ian Consoli, the marketing director for Tablas Creek, one of my absolute favorite wineries on the central coast. In this conversation, Ian and I talk about the importance of listening to your audience and how a good company culture is crucial to the success of any business. Indeed, much of our conversation centers around how Tablas Creek's successful marketing efforts are due in large part to their team's ability to collaborate and support each other.Follow Tablas Creek online:Blog: https://tablascreek.typepad.com/Instagram: @tablascreekFacebook: Tablas Creek VineyardTwitter: @tablascreekYouTube: Tablas Creek (Let's help get them to 1000 subscribers!)You can contact Ian directly at ian@tablascreek.comIf you found this episode super valuable, PLEASE rate and review it, and spread the love by screenshotting, sharing, and tagging @craftandcluster on Instagram. And to make sure you never miss an episode, be sure to subscribe!If you have any questions, feel free to email me at podcast@craftandcluster.com and if you would like to learn more about me and my services, head to www.craftandcluster.com!Disclaimer: The information contained on this podcast and the resources available for download through the accompanying website are for educational and informational purposes only. The information contained on this podcast and the resources available for download through the accompanying website is not intended as, and shall not be understood or construed as legal, financial, tax, medical, health, or any other professional advice.
Chris and Morgan sit down with Jason Haas, Partner and General Manager, Tablas Creek.
There are over 3,000 different grape varieties grown around the world, but Jason Haas, the second-generation proprietor and general manager at Tablas Creek Vineyards in Central Coast California, brings all 15 of the grapes found in the Southern Rhone region of France in their vineyards to make wines inspired by Chateauneuf du Pape but still “rooted” in Paso Robles. Drink in the episode with the delightfully dedicated Jason Haas of Tablas Creek Vineyards. Wines tasted in this episode: 2019 Tablas Creek Vineyards Patelin de Tablas Blanc 2018 Tablas Creek Vineyards Esprit de Tablas
“Even Cooler Than You Think” and “Where Wine Takes You” sum up not just what the Paso Robles region is about but also the names of marketing campaigns and the Paso Wine Country podcast. Chris Taranto, Communications Director of the Paso Robles Wine Country Alliance, tells us about the diversity, friendliness, and character of the Paso Robles wine region. As well as how they promote and position the region within the state and across the country. From Zinfandel to Rhone blends and weekly zoom webinars to consumer events, Chris educates us on all things Paso. Detailed Show Notes: Paso Robles wine region overviewHalfway between San Francisco and Los AngelesAlong the California Central Coast (Monterey to the North, Santa Barbara to the South), close to the Pacific Ocean41,000 vineyard acres, >600,000 acres total11 different AVA’s60+ different grape varieties~200 wineries, ~170 physical wineries~600-2,200 ft elevation for vineyardsPopulation - ~30,000 people in town, ~100,000 in countyUp to 100+F during the day, but cools off to 50F at night due to the impact of Estoro / Morro Bay creating invection fog through the Templeton GapRhone varietalsSyrah introduced by Gary Eberle in the late 1980s, early 1990’sTablas Creek (the Haas and Perrin families) - imported grapevines from the Rhone (Chateau Beaucastel, owned by Perrin’s) and propagated TCV (Tablas Creek Vineyard clones) - shared these clones, jumpstarting the region to embrace Rhone varietiesPerrins chose Paso due to calcareous soils, similar to limestoneAVA’s - started in 1983 when Paso Robles AVA was createdYork Mountain was excluded because the owner of land in the area believed it was very different from the restSubmitted for all 11 AVA’s at once, took 7 years, approved in 2014Have conjunctive labeling law - wineries must include both sub-AVA and Paso Robles, which must be of equal or greater font sizePaso Robles Wine Country AllianceMission: promotion and preservation of Paso RoblesMarketing organization - preserve the Paso brand and brand integrityWorks with member wineries with educational toolsMarket Paso to different audiences - consumers, sommeliers/retail buyers, journalists (3rd party endorsement)Metrics that are measuredConsumer events - P&L, experience surveysAdvertising - reachArticles / PR - audience numbersMembers are primarily growers/vintners but capture the whole wine community, including hotels, restaurants, and associate memberships (e.g., suppliers like bottle or label manufacturers)Fees are a sliding scale based on case production or vineyard acreage, room count (for hotels)Almost all wineries are members - ~190 of 200 wineries are membersHave sponsorship opportunities for suppliers -> allows them to speak to the membersTrade & consumer eventsIn-market events are mostly budget neutralLocal events - profits help augment the operating budgetVolunteer participation for wineries, most have no fee (except for one annual event in Cambria)The geographic focus of promotionCalifornia (south of Paso is a big feeder market, Bay Area more challenging due to competition with Napa / Sonoma)TX, IL, NY, FL also importantExport - mostly Canada, and most activities through the Wine InstituteMost effective promotions are 3rd party endorsements / PR strategies - journalists, bloggers, etc.…Advertising more to get lots of eyeballs at onceHosts a weekly Zoom webinar - “Paso Wine Hour”Tell members to tell your own true story; Paso is full of mavericks and cowboys, no real rulesPaso Wine tries to layer up personalities of Paso in PR messagesPodcast - “Where Wine Takes You”The audience has mostly been driven organicallyAnecdotal evidence of driving sales, but no hard data yetMember educationHave a monthly education series - for growers, winemakers, tasting room managers, hospitalityBring in expert guests to provide educational tools for their businessesOne of the next ones - building a playbook on how to present your brand on digital platforms bestTourism important for the region2015 - tourism economic impact of $1.5B for Paso Robles ($1.9B for the county, San Luis Obispo) with tourism spending of $194MA lot of messaging is to drive people to visitConsumer tagline - “Where Wine Takes You”Major issues for Paso RoblesWater - there’s a moratorium on new vineyard planting within the water district. It doesn’t get a lot of rainWildfires - no meaningful impact in 2020, but a constant issueSommelier/trade perception that the region is too hot for grape growing - came up with the tagline “Even Cooler Than you Think” - though wines may be high alcohol, they are balancedConsumer messaging Don’t try too hard to understand the AVA map yetGet the personality of the region - there's friendliness to itBe adventurous. There’s lots of diversity
Connect with the Podcast:Facebook: @texaswinepodInstagram: @texaswinepodTwitter: @texaswinepodEmail: texaswinepod@gmail.com Help the Show:Buy Shelly a Glass of Wine!Subscribe to the newsletter to get the downloadable Texas wine quiz. Answers included. Are you a Texas wine expert?Listen and Subscribe in Apple PodcastsListen and Subscribe in Google PodcastsListen via web browser Mentioned in this Episode Texas Wine In the News Travel & Leisure magazine: The 50 Top Places to Travel in 2021Wine Industry Advisor: Rania Zayyat is one of 2021’s Most InspiringLift Collective (formerly Wonder Women of Wine) announces Virtual ConferenceMessina Hof Unveils Augmented Reality Wine LabelsMichelle Williams for WineBusinss.com: Off-Target Herbicide Drift Threatens Vineyards Across U.S.Time to submit wines to TEXSOM International Wine AwardsRegister now for TWGGA Virtual ForumNew Wine Bottle SizesAlcohol to Go may be here to stayTexas Hill Country Wineries: Tickets on sale now for February’s Wine Lover’s CelebrationWine & Food Foundation I’m so happy to be joining the community of wine and food lovers at The Wine & Food Foundation! Get more information about IMBIBE: The WFF Education Series and find membership options here. All About Tannat 13 Facts about Tannat: Tannat is one of the most tannic, robust and deeply colored wines. It has the highest polyphenols (antioxidants) of all red wines. That sounds to me like Tannat is the healthiest red wine you can drink.Tannat is native to Southwest France. There’s also a bit grown in Italy. Tannat is widely grown in Uruguay. In fact, it’s the signature grape of Uruguay. Tannat from Uruguay is often more lush, with more elegant tannins than those from France.In the USA, you can also find Tannat in California (especially Lodi and Paso Robles), in Virginia and several other states.Tannat was recognized in the US as a wine grape for varietal bottling for the first time in 2002. Tablas Creek winery petitioned the US Bureau of Alcohol, Tobacco and Firearms to recognize tannat as an approved wine grape. Tablas Creek uses it as both a blending grape and as a single varietal bottling.In the vineyard, Tannat is said to be one of the easiest varieties to grow. The berries have thick skins which makes it somewhat disease resistant. The biggest challenge is that the stems are thick and cling to the berries tightly which makes de-stemming difficult.In Uruguay, Tannat is commonly paired with their popular local asados, wood fired BBQs using high quality beef. Other high fat dishes are also good matches.Common flavors in tannat are various black fruits like black currant and black cherry, chocolate, espresso, and smoke.Tannat can benefit from age, so don’t be afraid to lay it down for awhile. Wine Folly says the drinking window is from 5–25 years.Texas producers that have recently won medals for Tannat include Ab Astris, Augusta Vin, Rustic Spur, Bending Branch, Cicada Cellars, Longhorn Cellars, and of course Kerrville Hills Winery.In addition to making dry red wines, Tannat can be used to produce rosé and even sparkling rose. One of my favorites is a sparkling rose of Tannat by Bending Branch.Tannat can even be part of a blend. Cicada Cellars has won awards with its blend of 50% Tannat and 50% Cabernet Sauvignon blend. This is common in France. Cabernet Sauvignon is often blended with Tannat to open it up some and make it more approachable.In Texas, Tannat grows in the Texas High Plains and in the Texas Hill Country. Texas Wine Lover website lists 37 different vineyards that include Tannat plantings. If you’ve stood in the William Chris Vineyards tasting room, you’ve probably seen Tannat from their Hye Estate growing right in front of you.The last report on Texas vineyards (2019) reported that Tannat is the #10 red grape in terms of planted acreage. There are about 120 bearing acres of Tannat across the state, and production off those acres was about 350 tons. Tannat is showing significant growth in the state. Between 2015 and 2019, about 92 acres of new Tannat started bearing fruit.Sources: Wine Folly Magnum Edition, Karen MacNeil’s The Wine Bible, Tablas Creek Website, winery websites, 2019 USDA Texas Wine Grape Varieties. Interview with John Rivenburgh John is owner and winemaker at Kerrville Hills Winery and president of Texas Hill Country Wineries. Shelly’s Wine Education Website:www.toastwinetalk.com Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover
Today, we celebrate #Regenuary with Jordan Lonborg, viticulturist of Tablas Creek. Tablas Creek farms 120 acres of Rhone varieties in Paso Robles, California. They were certified organic in 2003. They have been farming biodynamically since 2010, and received their biodynamic certification in 2017. They are the first Regenerative Organic Certified (ROC) winery by the Regenerative Organic Alliance, established in 2017. The 3 main pillars of the ROC include soil health, animal welfare, and farmworker fairness. ROC requires minimal irrigation with the idea that healthy soils need less water.Jordan and I talk about these 3 pillars, including regenerative farming, climate change, tilling, carbon sequestration, cover crops, mob grazing, bees, compost and biochar, and lastly, animal and worker welfare.Instagram: @tablascreekWebsite: tablascreek.com
My guest for this episode is Nathan Stuart, and he’s got one of the rarest and coolest jobs in wine. He’s the in house shepherd for Tablas Creek Winery.If you don’t know Tablas Creek, suffice it to say that if you had to pick the greatest wineries in the US, by almost any measure Tablas Creek would be in top 5 on that list. Tablas Creek introduced many of the Rhone varieties of grapes to the US, and were among the first to popularize them. They are the only winery to have imported and cultivated all of the grape varieties of Châteauneuf-du-Pape.And in addition to that, Tablas Creek has been biodynamic for years and recently became the first winery in the world to become Regenerative Organic Certified. They are like an incubator winery for holistic ideas about how farming can be improved to create healthier vines that are more integrated into the natural landscape so that the wine is as good as it possibly can be.Nathan’s role as the shepherd is integral to this vision. More than that, he helps explain why animals are essential to not only regenerating vineyard soil health, but if properly managed they can be the key to saving the health of the planet.Nathan takes us back in time to when the buffalo roamed in immense herds, to understand how plants, soil, and animals all evolved symbiotically together. He tells about how we’ve now begun to integrate these principles into the best farming practices today to reduce carbon emissions, improve soil health, and save money, and he gives us a vision of the future in which vineyards are actually built to accommodate and maximize the presence and influence of animals.https://tablascreek.com/Sponsor:https://centralaswine.com/
In today's episode, we welcome Jordan Lonborg, viticulturist at Tablas Creek Vineyard for part two of our two-part series with the company. Tablas Creek Vineyard is all about making change in the world of planet-saving agriculture. They are the first Regenerative Organic Certified™ (ROC™) vineyard in the world. That means that in addition to producing top-of-the-line wines people love, their agricultural practices help reverse climate change. We're incredibly honored to be partnering with the great folks at Tablas Creek for this series, as well as a cause campaign surrounding sustainable wine and agriculture. We spoke to Tablas' General Manager, Jordan Haas last week about the history of Tablas and how the Regenerative Agriculture Certification™ is changing the shape of California Wineries. Be sure to check it out if you haven't already. In this episode with Jordan, we dive into: How Tablas Creek became the world's first ROC™ vineyard How being Regenerative Organic Certified™ is helping to fight climate change Jordan's insight into what it takes to run a people-and-planet-friendly operation The three pillars of the Regenerative Organic Certification™ Links from the Episode: Tablas Creek on Facebook, Instagram, Twitter, and YouTube The Rodale Institute Kiss the Ground on Netflix The Water Knife by Paolo Bacigalupi Related Content: The show post for this episode (and Jason's episode from last week): https://growensemble.com/sustainable-vineyard Our articles in partnership with Tablas Creek: https://growensemble.com/sustainable-wine/ https://growensemble.com/climate-change-and-agriculture/ https://growensemble.com/regenerative-agriculture/ Connect with Grow Ensemble on Social: YouTube Twitter LinkedIn Instagram
In this episode, we welcome Jason Haas, Partner and General Manager at Tablas Creek Vineyard. Tablas Creek Vineyard is all about making change in the world of planet-saving agriculture. They are the first Regenerative Organic Certified™ (ROC™) vineyard in the world. That means that in addition to producing top-of-the-line wines people love, their agricultural practices help reverse climate change. We love what Jason and the rest of the folks at Tablas Creek are doing, and we're incredibly honored to be partnering with them for this episode and a cause campaign surrounding sustainable wine and agriculture. We also have an episode with their viticulturist coming next week, so stay tuned for that! In this episode with Jason, we dive into: What sustainability in the wine industry means How climate change is affecting California’s wine production and farming practices Why farming regeneratively can be so uniquely beneficial to vineyards Sustainable vineyard certifications Links from the Episode: Tablas Creek on Facebook, Instagram, Twitter, and YouTube The Rodale Institute Kiss the Ground on Netflix The Water Knife by Paolo Bacigalupi Related Content: The show post for this episode: https://growensemble.com/sustainable-vineyard Our articles in partnership with Tablas Creek: https://growensemble.com/sustainable-wine/ https://growensemble.com/climate-change-and-agriculture/ https://growensemble.com/regenerative-agriculture/ Connect with Grow Ensemble on Social: YouTube Twitter LinkedIn Instagram
2020 has been unlike any other, so we are recommending some different things for this year’s annual Thanksgiving show. This year has been tough for everyone, but small, family-owned wineries have been hit pretty hard by fires, lack of tourism, and in some cases, rough harvest conditions. Thanksgiving is the quintessential American holiday, so for this year, especially, we’re recommending that we show support for great American, family-owned wineries and their wines that pair perfectly with any kind of Thanksgiving food you decide to eat. We start out with a few important announcements: The Wine Resources section of the WFNP site is now live. Check it out! This year I’m running the holiday book offer again! Details here: Here are the show notes: Regardless of where you are or who you are with, our #1 Thanksgiving tip this year (in this kind of sucky and restrictive year without our loved ones in many cases): Drink something really fantastic – haul out the wine that you’ve been saving and have it now. Celebrate that you are here, that you are ok, that you will make it through this tough time. We then spend the show traveling the country from west to east, recommending wines from all the top quality regions: California Santa Barbara: The Pinot is perfect for the meal and really goes with anything. Lumen, Holus Bolus, Ampelos, Dragonette, and Marimar are a few I like Paso Robles: We’re a broken record on this one – Rhône style red and white blends from Tablas Creek, Italian varietals from Giornata, and for red meat fuller “meaty-style” veggies: Hearst Ranch and Halter Ranchfor hefty red blends. Sonoma: The Underground Wine Events Winery list will suffice but we specifically mention excellent rosé of Pinot Noir from Bruliam, tasty sparkling from Keller Estate and Longboard, and, as I mentioned in my piece with the Splendid Table on NPR – ACORN Winery’s Cabernet Franc. Napa: Bearing the brunt of the wildfires this year, we recommend supporting producers who have been affected if you can. Here is a list, but we mention Smith-Madrone (their Riesling is perfect for TG), Cain Winery, Chateau Boswell, and Fairwinds Estate – all whose properties were completely destroyed in the fires. Sierra Foothills: Andis is always my pick and the Semillon is perfect with the herbs of the Thanksgiving feast. The Zin is powerful but nuanced and would be great if you are grilling Oregon Also affect by fires this year and chockful of family owned producers (but make sure you check the big, hulking winery list in the Wine Resources part of the site to avoid buying from a conglomerate), Oregon makes great Pinot Noir, unoaked Chardonnay, and Gamay – all great with every part of a traditional, savory Thanksgiving meal. Some favorites: Bergström, Torii Mor, Cristom, Lingua Franca Washington With more body, power, and alcohol, the wines of Washington are fantastic for grilled foods, beef stews, meatloaf, and hearty food you may decide to have in lieu of traditional TG food. Walla Walla, Yakima, and the larger Columbia Valley AVAs are great. I mention Pepper Bridge, Amavi, Sleight of Hand, Saviah, Hightower, and Delille Texas Hands down, the winning wine in Texas right now is Tempranillo. A bolder, higher alcohol version than the original Spanish wine, these wines will be great with Spanish cheeses (Manchego) and the same foods we mention for Washington wines. Spicewood, Perdenales are mentioned. We mention Michigan for its Riesling, New Mexico for its large sparkling brand, Gruet, and Colorado for some of its emerging wineries as well Finger Lakes, New York Riesling, Riesling and more Riesling is my recommendation. Dry, off-dry, sweet, dessert – all work with herbs, spices, butter and fat. Riesling is an MVP – it can also handle curry, Chinese food, Indian spices, and any food with heat. And Finger Lakes, with the traditional peachy, white flower, mineral bouquet, its stupendous acidity and lower alcohol make it a complete must-have. Anthony Road Wine Company’s Late Harvest Vignoles is the dessert wine of the century – a native/hybrid grape made in a sweet style, also noted in the Splendid Table segment. Long Island, New York From my native land, M.C. Ice and I wax poetic on sparkling wine from Lieb and Sparkling Pointe, and then mention great medium bodied Cabernet Franc and Merlot from these gorgeous island wineries. With these kinds of profiles and more moderate alcohol (make sure to check that’s the case before you buy), you will have reds that can weave their way in and out of hard-to-pair dishes – from green beans to creamed spinach to fried turkey. And the sparkling may be an even better match for all that – but you be the judge. Virginia It has been a terrible year for the wineries of Virginia. Terrible frost settled at the beginning of the growing season, killing off the vines before they had a chance to form. The tiny harvests were fine but there won’t be much wine to sell from 2020, an unfortunate occurrence in the time of Covid. We mention the fabulous Albariño from Afton Mountain (I mentioned their sparkling, Bollicine, in the Splendid Table segment) and unoaked Chardonnay from Pollak, which are our seafood picks, as well as the versatile whites and reds of Linden and Glen Manor. We highly recommend dessert wine from VA – it’s a perfect end to the meal! We are so grateful for you and we hope you open something fantabulous to celebrate that you are making it through this year, no matter how hard it has been! Elizabeth and M.C. Ice _______________________________________________ Thanks to our sponsors this week: Wine Access Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes!
2 Minute Tuesday is a segment where we bring you a short recap of the wine reviews from our previous episode.2 wines from Paso Robles, California are featured in this segment: 2019 Picardan by Tablas Creek, and 2018 Scream (a red blend) by Graveyard Vineyards.
After a VERY LONG break, we are back with our first episode of Season 4. Carrie and I are have trouble understanding the world right now, but fortunately wine makes everything fine. Discombobulated, we decided to get Wine Unicorn going again. We review Picardan by Tablas Creek and Scream by Graveyard Vineyards. The latter made all the sense for this episode.
After a VERY LONG break, we are back with our first episode of Season 4. Carrie and I are have trouble understanding the world right now, but fortunately wine makes everything fine. Discombobulated, we decided to get Wine Unicorn going again. We review Picardan by Tablas Creek and Scream by Graveyard Vineyards. The latter made all the sense for this episode.
Tablas Creek Vineyard, a pioneer of California's Rhone movement, is the result of a decades-long friendship between the Perrin family of Château de Beaucastel and Robert Haas, longtime importer and founder of Vineyard Brands. In 1989, the partners purchased a 120-acre property in the rugged Adelaida District of west Paso Robles for its similarities to Châteauneuf du Pape: limestone soils and a favorable Mediterranean climate. They immediately began what would be a decade-long process of importing and propagating the traditional varietals grown at Beaucastel, which they use at their own organic estate vineyard and also made available to more than 600 vineyards and wineries around the west coast.Tablas Creek’s wine production begins at their limestone-rich 120-acre organic estate vineyard, where vineyard practices emphasize dry farming and seek to maximize the expression of place. Since 2010, Biodynamic techniques have been incorporated and include an on-site mixed herd of sheep, alpacas and two guard donkeys that graze the cover crops while fertilizing the vineyard. The vineyard achieved Demeter Biodynamic certification in 2017. Winemaking is done entirely with native yeasts and aging of the reds and many whites is completed in 1200-gallon French oak foudres. Tablas Creek follows the centuries-old Châteauneuf du Pape tradition of blending to produce wines with complexity and balance while maximizing the expression of its unique terroir. The winery’s collection of Rhone-style red, white and rosé blends and varietal wines is available at the tasting room and at select restaurants and wine shops.As Tablas Creek celebrates its 30th anniversary, the winery remains focused on the future. Muscardin, the 14th and final grape from the Beaucastel Chateauneuf-du-Pape collection, was grafted into the vineyard this summer, while three other new grapes (Bourboulenc, Cinsault, and Vaccarese) were harvested for the first time. Just as exciting, Tablas Creek was selected to be the pilot vineyard in the new Regenerative Organic certification, through which they hope to provide an example of how the wine community can lead the way to a more sustainable, more delicious future.
Connect with the Podcast:Facebook: @texaswinepodInstagram: @texaswinepodTwitter: @texaswinepodEmail: texaswinepod@gmail.comHelp the Show:Listen and Subscribe in Apple PodcastsListen and Subscribe in Google PodcastsListen via web browserSubscribe to the newsletter to get the downloadable guide to my top 10 Texas wine experiences during quarantine.Mentioned in this EpisodeTexas Wine In the News"H-E-B Is A Texas Titan"Tablas Creek BlogThe Taste With Doug Shafer Podcast featuring Kim McPhersonTexas Wine 101: Shopping for your First Case of Texas WineToday I’m going to talk you through what you need to know to get started learning about and drinking The Lone Star State’s greatest fermented fruit juice. That’s right, I’m talking about Texas wine.If you’re not already drinking Texas wine, what are you waiting for? So you’re not an early adopter. That’s OK. You’re here now, and that’s what matters. This episode is for all of you who are ready to explore Texas wine but are not quite sure where to start.Texas isn’t new to grape growing or winemaking. In fact, the first grapes were grown in Texas in the 1600’s by Spanish missionaries. We’ve had our ups and downs over a couple centuries, not to mention the nationwide catastrophe of Prohibition, but things started looking up for Texas wine in the 1980’s. The number of wineries expanded, and the wine started flowing.Remember it wasn’t until 1976 that the judgment in Paris happened when it became OK to even drink California wine. Before that France was the end all and be all. As I shared in my last podcast, many Californians and wine connoisseurs who had heard about Texas wines called them disparaging names like “Chateau Bubba” or “Cactus Blanc.”Here we are in 2020. Texas wine is a whole new ballgame. The spirit of experimentation is alive and well here. Texas isn’t just making the wines your parents drank, although sure, there are some of those too. You’ll find a bit of everything in Texas, from the most traditional grape varieties made in time honored ways to some more lesser known grape varieties, ancient winemaking techniques that are making a comeback. Behind every bottle, or can or keg, there’s a great story about hardworking Texans who farm the land and make great wine.There is a growing sense of pride in Texas grown, Texas made products and Texas wine is no different. Isn’t it about time Texas wineries had as much support as iconic Texas products as Whataburger, Bucee’s, Dr Pepper and Shiner Bock. That’s one reason I’ve been using the hashtag #texansdrinktexas.Today I want to give you some pointers about how to experience Texas wine for the first time, or the first time in a long time.But first, here are 5 things that I don’t recommend:Trying Texas wine once in 1997 and deciding it’s not for you and never trying it again.Trying texas wine in 105 degree weather out of a plastic shot glass at a festival and deciding it’s not for you and never trying it again.Mistakenly believing that a generic California wine is a status symbol.Being crazy about craft beer but not giving texas wine its due.Being all about natural wine but not considering texas’ natural wine producers. and even the more conventional producers that are using low-impact styles. This is a topic that could take up an entire podcast episode, but just know that the growers and wineries that are responsibly farming grapes in Texas are doing so with a lot of care for the end product and for the environment.Sadly, In the COVID-19 era, the places where you might encounter Texas wines are dwindling in number. Festivals are canceled, and we aren’t spending time in bars. Even wine tasting at wineries is on hold for the moment. Still restaurants are open, we still have to shop for groceries, and thank goodness, internet shopping is still a thing. We can experience Texas wines in all of these places, so let’s talk about each one.Then I’ll finish by introducing my Texas Wine starter case, a shopping guide that will fill your shelves with a nice variety of Texas wine.In a restaurant:Whenever you see a Texas wines on a restaurant wine list, I highly recommend that you order it. Not only do you get to try a Texas wine, but your purchase signals to the restaurant that there’s a market for Texas wines on the list.Since you’re attempting to drink more Texas wine, why not look for a restaurant that’s been recognized as having a great Texas wine list? look no further than the restaurants that have been named Texas Wine Champions by the Texas Department of Agriculture and the Texas Wine Ambassador Jason Hisaw. Jason works for a wine distribution company but has also been given authority by the Department of Agriculture to award restaurants that are great supporters of texas wine with this designation. You can find the list of restaurants by following Jason’s Instagram account: @txwineambassador. He travels the state and gives out these awards to deserving restaurants that have Texas wines by the glass and by the bottle.Finally, if a restaurant that you visit frequently DOESN’T have Texas wine on the list, ask for it! Restaurant owners have no reason to change up their list unless they ask. Ask them in person, and then ask them again on social media.In a wine shop or grocery store:Do you know which wine shop near you has the best selection of Texas wines? Make it your mission to find out! Don’t be afraid to talk to the salesperson. Maybe the shop will offer tastings or classes on Texas wine or let you know when a new wine comes in. Not only that, find out which sales person is the biggest fan of Texas wine, and get to know that person. Expect to get some great wine recommendations once you’ve established a relationship.Don’t limit yourself to the most familiar international varieties like Chardonnay, Cabernet Sauvignon, Merlot and Pinot Noir. Although these can be great in Texas, some of our best wines are made from less common grapes such as Mourvèdre, Tannat, Montepulciano, Tinto Cao, Cinsault, or Picpoul Blanc.You’ll also run across wines with fantasy names such as Skeleton Key or Junkyard Red. It might not be clear what’s inside. Hopefully a staff member can help make recommendations if these grapes or brands are unfamiliar to you.One word of caution: Be aware that wine shops and grocery stores have started importing wine from Mexico. Quite good wine in fact. One popular brand is Casa Madero which is the oldest winery in the Americas. But it’s often displayed with the Texas wine. Don’t pick it up by accident!In the winery:As you probably know, there are A LOT of texas wines that aren’t sold in the grocery store, and you won’t find them on a restaurant wine list. Instead, they’re sold in tasting rooms or through mailing lists. These are probably the wineries that have had the toughest time this year since tasting rooms have been shut down. It is estimated that 95% of Texas wine is sold through the tasting room, so you can imagine the impact of the shutdown has had on these wineries. It’s really a shame, because there’s no better place to learn about Texas wine than to go straight to the source.That leads me to how we can best support Texas wineries. The answer is simple, buy wine from them. Yep, The absolute best way to support Texas wineries is to buy wines directly from wineries. When you buy curbside or online, the wineries are making more money than when the wines enter the distribution channel and get sent to retail locations.So since you’re committing to learning more about Texas wine, I want you to go visit the 5 tasting rooms that are closest to where you live - as soon as you can safely do so. Try their wines and learn their history. And while you’re at it, inquire about the wine club and any upcoming events on the calendar.Not every winery has a wine club. Some are selling to an email list or they’re just dependent on whoever walks through the doors of a tasting room. But if a winery offers a wine club, that’s a great way to support them. They count on your consistent support from season to season. When you sign up, you’re guaranteeing that you’ll stay a club member for a least a couple shipments.The best way you can find out which wineries are closest to you is to visit the Texas Wine Lover website at txwinelover.com and click on winery map.Your challenge, if you choose to accept it, is to go shopping and fill a case with Texas wine as suggested in the graphics that are posted to Instagram and Facebook. I’m calling it the Texas Starter Case.Basically, it’s an empty case box with labels for what Texas wines you need to buy to fill the box. If you drink the assigned wines, I feel like you’ll have a good sense for what Texas wine is all about. As we’ve discussed already, you can get these wines through retail channels, or better yet, directly from a winery.My Texas wine shopping list includes 3 slots for white wines: I’m suggesting a Viognier, a white blend, and a wildcard.You’ve 3 slots for rose. One of those might be a pet-nat. Now these are going to be hard to find at a grocery store. I think most Texas rose gets sold out of the tasting room because it’s so popular. But do yourself a favor and seek it out, because I think rose is one of the wines Texas does best. And if you can’t find a pèt-nat or another bottle of sparkling wine, substitute a canned rose! There are several on the market, and I even drank one on the last podcast.Finally, the other half the case is dedicated to red wine. I’ve included many of our state’s favorite grape varieties here, as well as another wildcard slot, this time for a red wine.When you’re looking for suggestions of which wines to try, you might want to do some research before heading out to the store or placing that online order. Ask your friends and family. Log on to the Texas Wine Lover website and look to see which wines have won awards. Of course I’m partial to the wines that have won at TEXSOM International Wine Awards because that’s the competition where I volunteer, and it’s definitely a tough competition to medal in, but you know when a wine wins there that it’s been carefully considered by a stellar panel of top notch judges and is really a special wine. The Texas Wine Lover site always shares results from the TEXSOM competition, from the San Francisco competitions and others, so you can go to txwinelover.com and find the results to see which wines have won.Click here for Texas Wine Lover coverage of Texas wine results in recent competitionsI’ll mention a few of my favorite wines that may be good choices for your starter pack:Viognier: Brennan Vineyards ViognierWhite blend: Llano Estacado 1836 White - This wine won the Judge’s Selection medal for best white in Texas at the 2020 TEXSOM IWA.White Wildcard: McPherson Cellars Picpoul BlancRosé: Lewis WinesPèt Nat: You’ll likely have to order a pèt-nat or pick it up directly from a winery, but there are a lot of good options available.Tempranillo: so many Texas wineries make Tempranillo that you won’t have any trouble at all finding one!Red Wildcard: Lost Draw Cellars Sangiovese- This wine won the Judge’s Selection medal for best red in Texas at the 2020 TEXSOM IWA.Tannat: Bending Branch WineryMourvèdre: William Chris VineyardsRed Blend: Reddy Vineyards Field BlendMore Rosé Recommendations from my recent interview:"Try These 5 Texas Rosés This Summer"Education & What I'm DrinkingSouthold PiquetteQuick update since recording the episode: Regan says that they use a mix of red and white grapes in the pomace. They add no So2, just a very small mixture of yeast and sugar for canning. That's what gives the piquette its fizz. There you have it! The Austin Winery make piquette too!"Getting to Know Piquette, A Wine Adjacent Spritzer""What is Piquette? Meet Wine’s Easy-Drinking, Low-alcohol Style"
Suphada Rom is a private chef and sommelier with a decade of food, wine, and hospitality experience. She received her MA in Nutrition + Food Studies from New York University and has a BS in Biology. She worked in the wine industry for over six years, and between working harvests in California and managing wine sales in New York City, she passed the Level-II Exam with the Court of Master Sommeliers, earning her Certified Sommelier credentials. Suphada is well-versed in meal planning, exploring flavors from global cuisines, sourcing quality produce and minimizing food waste, while seeking out wines from around the world. https://suphadarom.com/about https://www.instagram.com/suphada_rom/ https://www.eventbrite.com/e/live-cooking-class-in-your-kitchen-cambodian-cuisine-beef-stir-fry-tickets-111647017234 https://tablascreek.typepad.com/tablas/eat-drink-tablas-with-suphada-rom/ https://hyphenmagazine.com/blog/2020/01/cambodian-cuisine-and-elephant-walk-cookbook We Talk About: Growing up in Vermont and how she got into wine after a trip to Italy Studying at NYU and the jump to become a Sommelier One type of wine she really enjoys (Hint: it's not the same old Bordeaux blends!) Her work at Tablas Creek and the connection to both Vermont and France Her interest in dry farmed, organic and biodynamic vineyards A job as a food runner, her love of cooking, and being an entrepreneur The services she offers as a private chef Some basic and surprising advice for pairing food and wine
Today I am sharing a Zoom event that was arranged by the Paso Robles Wine Alliance. They hold the virtual chats on Wednesday afternoons at 3pm Pacific if you would like to join one in the future. On this episode, Chris Taranto of Paso Robles Wine Alliance discusses biodynamic wine making along with Neil Collins of Tablas Creek and Lone Madrone, Cris Cherry of Villa Creek and Niels Udsen of Castoro Cellars and Bethel Rd Distillery. Listen in to learn from three of the top Biodynamic winemakers. But before we get into that, I’d like to share a new 5 star review of the podcast from Freckles62. Take a trip with Lori to discover so many great stories about what it takes to make great wine. She’s poured her heart into discovering fascinating stories behind wonderful brands and bottles and helps to bring to life all the hard work that goes into the glass. Enjoy!” Thank you so much for your wonderful words and for taking the time to rate and review! I’d love to be able to read your review too! So while you are listening to this Paso Robles Wine Alliance podcast please swipe to rate and review me also! Follow me on Instagram! Follow me on Twitter! SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN GIVE US A RATING AND REVIEW STAY IN THE KNOW - GET SPECIAL OFFERS Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please like our Facebook page at www.facebook.com/exploringthewineglass Find us on Twitter, Instagram , Pinterest, and Snapchat (@dracaenawines) Want to watch some pretty cool livestream events and wine related videos. Subscribe to our YouTube Channel. Find out more about us and our award winning Paso Robles wines on our website. Looking for some interesting recipes and wine pairings? Then head over to our wine pairing website. Thanks for listening and remember to always PURSUE YOUR PASSION! Sláinte! Please Visit our Sponsors by clicking Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order
The grape miniseries continues! This time we cover the grape known as Monstrell in Spain, Mourvèdre in France, and Mataro in other parts of the world. Difficult to grow and make, when treated well the wines from this grape are unlike any other -- herbal, gamy, powerful. The key things to know about Monastrell/Mourvèdre: The grape originated in Spain, and then moved to the Roussillon, Rhône, and Provence in France. It needs a lot of heat to grow, so it can only thrive in hot locations with lots of sun but ample water. Flavors: They vary greatly depending on where the wine is made, but generally it has deep color, full body, is tannic and high in alcohol. Spain: can be more like red fruit -- cherries and raspberries with spice and herbs. France, especially Bandol: the wines have more dark fruit (if any fruit character at all) with spice, olives, herbs (garrigue as they call it in southern France), and a gamy, barnyard or wild animal smell to the wine. With time (3-5 years) that flavor mellows to something more akin to leather or tobacco and the tannins calm. In the new works styles are less tannic and less gamy. In blends: Mourvèdre adds fullness, flavor and structure that complements the more lifted Grenache and the elegant Syrah. In rosé: The grape helps these wines have longevity, lending tannin and great flavor to the wine Food Pairings: Meats or root/hearty vegetables that are braised, grilled, or in a stew. Hard cheeses work too. Where can you find it? France: Provence: Especially Bandol, where the finest Mourvèdre is made. Producers we mentioned are Domaine Tempier (reds and rosé), Château de Pibarnon Languedoc-Roussillon: one to watch for more varietal Mourvèdre in the future Rhône: in blends and especially in Châteauneuf-du-Pape. We mention Beaucastel as having a high percentage of Mourvèdre Spain (called Monastrell) Central and southeast Spain: Murcia, Castilla-La Mancha, Valencia Main grape in: Alicante, Almansa, Jumilla, Valencia, Yecla, Bullas Producers: Luzon, Juan Gil, Castaño, El Nido, Casa de la Ermita California Northern and Central CA: Contra Costa County (old plantings found here), San Luis Obispo, Paso Robles, Sonoma Producers: Crux,(They are featured in episode 220) Tablas Creek (episodes 162 and 281) Bonny Doon Ridge Vineyards Other US: Washington State, Oregon, Arizona, TX, Virginia, Chile, South Africa Australia Used as a component in GSMs -- Grenache Syrah Mourvèdre blends South Australia: Riverland (bulk wine), Barossa, McLaren Vale New South Wales: Riverina (bulk wine area) Producers making single varietal Mourvèdre: D’Arenberg Torbreck Turkey Flat Hewitson A link to where I'll be for upcoming Wine For Normal People book signings: www.winefornormalpeople.com _______________________________ Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes! Wine Access Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal
This week we take you to Tablas Creek in Paso Robles for a private seated flight. We hope you enjoy this episode and pay a visit to Tablas Creek! Be sure to make a reservation and taste through the flight that includes En Gobelet, for a real treat! Happy Tasting -Jamie & Chenise
Sonja brings a white wine challenge in this hot summer episode. Lamar rattles of his Top 5 white wines. A smugglers' story is told about Roussanne. The two taste through Rhone style white wines from Tablas Creek and Zaca Mesa while sharing stories about their weekly wine adventures.
EP109: We finish up our swing through Paso Robles with a trip to Tablas Creek, the epicenter of Rhone varieties in California. The guys sit down with Nathan Stuart, he and his dog Maya tend the bio-dynamic flock of over 200 sheep that keep this land in balance. The partnership Read more... The post The Wine Makers – Nathan Stuart appeared first on Radio Misfits.
Jason Haas from Tablas Creek returns (he was in Ep 162) to give us his perspective on 30 years of the most innovative winery in California, which runs in partnership with the Perrins of Rhône fame. We take the long view, discussing a retrospective blog post Jason wrote on what they got right and wrong in the last 30 years, and then we chat about what's next. Here are some of the things we chatted about: Based on the blog post: The 30 years of lessons learned at Tablas Creek! Wrong #1: Paso Robles is hot and dry, and therefore red wine country (and why whites are so essential to Tablas Creek) Right #1: Obscure grapes can be great here. Yes they can! Wrong #2: They were going to make just one red wine and one white wine (and why theory was right but practice was wrong!) Right #2: Importing new vine material would be worth the costs (and how it made them legendary) Wrong #3: Vineyard and winery experience is enough to run a nursery (and how passing the torch to NovaVine was a big relief!) Right #3: Organic viticulture works (and a deeper discussion of why and whether it even matter why) Wrong #4: Tasting Room? Wine Club? Who needs 'em! From a business perspective, this made perfect sense but we talk about why it didn’t fly in reality and why that's a great thing. Wrong #5: People will buy it because Beaucastel --name recognition only gets you so far Right #5: Fundamentally, this place is great for these grapes -- We talk about how some people take advantage of this and how some in Paso are still working on it We wrap with: What’s in the next 30 years? Please check out Tablas Creek. Many consider them the best winery in America. It's a hard point to argue once you have their wines! Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes!
Tannat is one of the gems of southwest France – a tannic, acidic, flavorful grape that makes wines packed with complexity (and huge health benefits!). This show takes you from the origins of the grape to the changes it needed to survive in modern times to the glory it’s achieving in Uruguay and its potential in California. A dorky show but a fascinating one, nonetheless! Overview: Mainly grown in Southwest France in the foothills of the Pyrenees Mtns and Uruguay Also grown in Argentina, Australia, Brazil, Peru, South Africa, Puglia (blending), Siciily, British Columbia and the US Tannat is a great value! A great bottle of Tannat will is priced between $15-$30. Origins: First mentioned in Madiran in 1783 Name from dialect in Béarn, France: means “colored like tan” for dark berries, tannins Related to a bunch of grapes that are in the Pyrenees-Atlantique region – Manseng Noir is probably the closest relative Vineyard/Grape character: Vigorous, needs trellising to resist bunch rot (botrytis), mid-ripening and ripens reliably Big bunches, small to medium grapes with thick skins Many seeds – 2x as many as regular grapes – higher polyphenols in the wine. Hard to de-stem because of hard wood Recent research makes the case for oligomeric procyanidins (OPCs) as the source of red wine’s health benefits. Tannat is the grape with the greatest concentration Winemaking/vineyard management to soften: Vineyard:low yields, picking later, different soil types, new clones In the winery: oak, concrete eggs, micro-oxygenation, extended aging, macerationn Flavors: Tannic, acidic, dark, with either red (raspberry) or black fruit (plum) with black licorice, vanilla, dark chocolate, espresso, and smoke notes and a long finish French Tannat Basque-influenced regions of France near Pyrenees: Madiran, Irouléguy, Tursan, Béarn Madiran: 60-80% of the blend, most do 100%. Red fruit, very strong tannin, high acid -- blended with Cabernet Franc, Cabernet Sauvignon, and Fer to soften astringency. Saint-Mont (min 60% of blend) – with Cab Franc, Cab Sauv Irouléguy: Rosé – not much maceration b/c it will get too tannic Béarn: 60% Tannat and a 40% mix Manseng Noir, Courbu Noir Uruguay 4,408 acres/1784 ha, 22% of Uruguay’s vineyards Blending with Pinot noir and Merlot for softness and total balance We discuss old vines v. newer clones Best region: Canelones Flavors: Softer tannins, black fruit California Grown in Paso Robles and Santa Cruz Mtns – Bonny Doon Vineyards, Tablas Creek, Joseph Swan sold it as a standalone 2002: Tablas Creek petitions TTB to add Tannat to list of varieties for varietal wine Food: Needs high protein and high fat to the table to soften the high tannins Thanks to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople Away Away creates thoughtful standards for modern travel—universal pieces that reflect your personal travel style and make every trip more seamless. Away has the perfect gift for everyone on your list—and for every destination on theirs. I really love this suitcase! You need to get one! For $20 off a suitcase, visit www.awaytravel.com/wine and use PROMO CODE: wine during checkout! Zola, the wedding company that will do anything for love, is reinventing the wedding planning and registry experience to make the happiest moment in couples' lives even happier. From engagement to wedding and decorating your first home, Zola is there, combining compassionate customer service with modern tools and technology. All in the service of love. To start your free wedding website or registry on Zola, go to www.ZOLA.com/wine
Alt-rock trio Potty Mouth visit Anthony in Brooklyn to discuss their love for Shirley Manson and Garbage's eponymous 1995 debut album while sampling a deliciously sweet and spicy bottle of Tablas Creek's 2015 Esprit de Tablas. While her bandmates kick back after a long day, bassist Ally Einbinder discusses Manson's ongoing legacy as an iconic female in rock and how she inspired her own musical journey. She hails Longmont Potion Castle the king of prank phone calls. Our wine guru Kyle Meyer likes Tablas Creek and Garbage, but not nearly as much as Chateau Beaucastel and Nirvana.
Early Mountain Vineyards in Virginia's Shenandoah Valley produces classic Bordeaux-style reds plus elegant whites made with Chardonnay, Petite Manseng and PInot Gris. Winemaker Ben Jordan discusses Early Mountain's wines. Founded in 1989 by U.S. importer Robert Haas and France's Perrin family (Beaucastel), Tablas Creek Vineyard is a pioneering winery in Paso Robles, California known for its organic Rhone varietals. Partner & General Manager Jason Haas discusses Tablas Creek's history and wines.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).
Geoff Kruth interviews Jason Haas of Tablas Creek and Pax Mahle of Pax Mahle Wines on working with Rhône grape varieties in California.
Wine is more than just any libation, it’s an experience steeped in history. It’s part of ritual and beliefs; it ties us with friends, family, cuisine, and for many – with their lineage. From the highest-end vintages that are matured & aged for decades, to the low-end box of wine at the corner store costing a few bucks – this cold fired fermenting extends a full spectrum of offerings that now accounts for a $62B domestic industry. The success of the industry is tied to its ability to differentiate those offerings throughout that spectrum. From the region it’s from, to an elevated production approach, to the aging process, or its unparalleled cuisine connection that helps develop an ecosystem of aficionados that have become increasingly interested in each of all of these unique factors further connecting the consumer with their drink of choice and its affinities – it matters in wine. Producing Châteauneuf-du-Pape style Rhone wines native to the Southeast Corner of France, today we welcome Partner and General Manager of Tablas Creek Winery Jason Haas to Sourcing Matters. Situated squarely between San Francisco & Los Angeles, Jason’s family began their California winery in 1989 using elevated practices that focused on Organic and regenerative in effort to benefit their soils, and the flavor of their wines. Now, producing 360,000 bottles a year of biodynamic and diverse vitas – Tablas Creek has established themselves as a desired brand that engages consumers and progresses the industry through their commitment to producing world-class wine. From "Place" and provenance, to cleaner and transparent production, to agritourism which engages & retains, to preservation of values throughout the supply chain - have a listen and hear how this approach in wine can act as a new baseline for more food categories to follow. So, when next marrying wine with your cuisine – we hope those expectations for quality and associated values on wine thus ports (carries-over) to the food you’re pairing. www.SourcingMatters.show
When the weather is cold, I often just want to reach for a red. It’s got higher alcohol, is served at a warmer temperature, and it’s great with hearty food. But I’m here to tell you that there’s this underbelly of whites that few know about that you need to get on right away. They are usually a great price, often as satisfying as a red, and can pair perfectly with rich food (especially spicy food). The common theme is that they feel fuller and softer in your mouth and have good flavor. If you put them in a black glass and you’d swear they were red wines! In the summer and with summer foods, we all want sippers that are refreshing and bright: Wines that are best colder and have high acidity are best (Sauvignon Blanc, unoaked Chardonnay/Chablis, Albariño or Verdejo from Spain). But as the temps go down, you need a bone-warming white. The three keys to finding one: Lower acidity and softer, rounder textures, which mean these wines are from warmer, sunnier climates where the grapes get fully ripe and aren't as tart. 13.5% alcohol is probably the minimum you’d want for the right body. Wines that are better served at 50˚F+ -- not ice cold. You'll need to leave these out of the fridge to warm up. Fuller flavored wines that have enough umph to stand up to richer foods -- soups and stews, poultry with herbs, pastas with richer sauces. For me, the genre of grapes and blends that fit the bill are those from Alsace, , the Rhône Valley, and Southern Italy, and places that have similar climates to those areas. Alsace Whites: Take your pick! Any of the great grapes of Alsace are full, soft, rich, and great for warmer weather. The Riesling is opulent and almost oily in texture but still dry with peach, apple, pear, and mineral (think of being near a waterfall) notes. The wine has acidity but it's fuller in body than many dry German versions. The Pinot Gris is not so aromatic, but it's spicy -- like coriander or mild ginger -- with smoke, orange, apricot, pear notes and a rich texture. Good stuff and affordable. I’ve actually had some awesome Pinot Blanc of late. Although it can be insipid and thin, the right producer in the right year makes it fat, round, and pear-like in flavor. Great versions can be had from $18 on up to hundreds of dollars. Rhône Whites: For Southern Rhône, Costieres di Nîmes Blanc, Côtes de Rhône Blanc, and Châteauneuf-du-Pape blanc are my favorites. The main grapes for these wines vary -- some are Grenache Blanc, some Marsanne, some Viognier, some Roussanne or Picpoul, but good versions share the same character: soft, luxurious textures that roll around in your mouth with enough acidity to keep them from feeling heavy or imbalanced. The flavors will range from peachy to honeyed to herbal, but the textures are consistent so they fit the criteria above. Outstanding versions of Costieres de Nîmes and Côtes de Rhône Blanc can be had for US$15 to $20. I’ve even had some great Picpoul for around $15 that has this same quality. Châteauneuf-du-Pape will set you back at least $US40, but it’s well worth it, especially with halibut in butter herb sauce (the best pairing I’ve probably ever had!). You'll find similar wines from great producers in Priorat just south of Barcelona, Spain. These wines are often a better value than CdP and have a Grenache Blanc lead (and they are awesome with Spanish tapas!). You can get a great one for around $US25. Northern Rhône wines are similar but they are more refined and much more expensive! Viognier from Condrieu is soft, and like a bouquet of flowers or bowl of peaches or apricots, and dry but decadent in texture. The white versions of Hermitage, Crozes-Hermitage and Saint-Joseph are made with Marsanne and Roussanne grapes and may be the fullest whites you'll find -- like eating a honey comb, but not sweet, with lots of earthy, waterfall/stream smells and flavors. Before I go move from the Rhône to Southern Italy, I should point out that California does some great whites with Rhône grapes too. I’ve had some Viognier from Santa Barbara that’s full of fruit flavor but with a touch of acid -- great with food and delicious on its own. Our friends at Tablas Creek in Paso Robles make a few outstanding white Rhône blends in the Rhône style. And one of the tastiest Rhône wines I've had out of Lodi was a Picpoul by Acquiesce Winery -- full, rich, soft, but with enough acidity to keep it from sitting heavy in your mouth. All of these will run you more than $20, not a great value but tasty nonetheless! And to complete our tour of cold weather whites, on to Southern Italy... The two amazing grapes of Southern Italy -- Fiano and Greco -- make rich, full, soft whites. Another warm, Mediterranean climate, these wines share a lot in common from a texture standpoint with the wines of the southern Rhône, especially. The difference is the flavors. Fiano tastes like honey with tangerine, cardamom, and hazelnut notes and floral notes-- like being outside in a garden where the bees can't get enough of the white flowers (gardenia, jasmine -- that kind of stuff). Greco is soft, but the best version is Greco di Tufo from Campania, and it tastes like pears and almonds with a ton of mineral/chalk note and a good acidity. Don’t worry, as with all audio blogs, all this info is at winefornormalpeople.com. Bookmark the post, make your shopping list, (maybe even get a black glass to fool your buddies) and drop a comment to let me know what you thought!
Jason Haas was the 2015 Paso Robles Wine Industry Person of the Year. As the GM and a partner in the Tablas Creek joint venture with the Perrin family of Rhône fame (Château de Beaucastel is one of the most famed properties in Châteauneuf du Pape and the family own several other ventures through out Rhône and Provence), Jason has had an enormous impact on the Paso Robles region and the wine style there. In addition, he is one of the most talented writers in the industry – his Tablas Creek blog has won multiple Wine Blog Awards and is up for another one in 2016. This conversation was a culmination of years of admiration from afar -- I am a huge fan of the Tablas Creek wines and style. Here are some notes from the show: First we talk about the history of Tablas Creek and how the partnership between the Haas and Perrin families happened. We talk about the factors involved in finding a perfect site for the project – soil types, microclimates, altitudes, etc. and the process they went through to find it. We discuss the process Tablas Creek went through to import the vines from Beaucastel. We cover how and when Jason got involved with Tablas Creek and his hand in carving up Paso Robles into 11 appellations which happened in 2015. We answer the questions: what did and does make Tablas Creek’s vineyards so unique? and... It is possible anywhere with the right people and the right winemaking and growing, or is this a characteristic unique to certain sites that not all people are cognizant of in CA winemaking? We discuss farming: organics, biodynamics, and dry farming and why Tablas Creek uses all three. We talk about blends, and about the various tiers of Tablas Creek wine and how Jason and his team benchmark his brands against California and Rhône wines, and how they usually stack up. A great conversation with a California legend in the making! This is a fascinating look at an up-and-coming area of California, and it's star player.
Amazon has started selling beer, Champagne, wine and spirits in France. While I'm still not sure it's for real, Burger King looks to be giving away wine to celebrate its four decades of business in Spain. Starbuck's is no longer just a place to get your morning caffeine jolt. Elin McCoy checks our their new evening program of adult beverages and small plates. The trend of fast food joints offering wine to go with your meals continues to expand.Writing for Business Insider Libby Kane asks Jorn Kleinhans, owner of The Sommelier Company, to recommend ten words to look for on wines under $25 dollars. It's a good read with lots of good information.Whether you're looking for a new way to open a bottle of wine or a way to treat those pesky red wine stains, 14 simple hacks every wine drinker should know is bound to give you a few new ideas.If you haven't heard Bill and I get on our soapbox and talk about the importance of serving wine at the proper temperature, here we go again. This time we have a little help from the folks at Tablas Creek, who issued a re-post on said subject to help hammer the point home.This week'swine recommendation hails from Cantina Tramin of northern Italy. For some of you this may be drinking out of your comfort zone, but it's textbook Gewurztraminer. If you're a Gewurztraminer fan put this one on your bucket list.Thanks for listening and tell your fellow wino friends about us. Cheers!
Another Quick Picks just in time for the Thanksgiving table featuring two Roussanne-based wines from Tablas Creek Vineyard. Tablas Creek Vineyard, Roussanne 2005 ($27) - Light straw in color with aromas of pear, pineapple and orange blossom. Crisp pear and pineapple flavors with nice minerality on the finish. Wow. Score: 91 Rating: 4/5 stars Tablas Creek Vineyard, Esprit de Beaucastel Blanc, Roussanne/Grenache Blanc/Picpoul Blanc blend 2005 ($35) - Light yellow in color with aromas of pear, honey and spice. Pear, citrus and pineapple flavors finish long with refreshing acidity. A delicious Rhone blend that shows what can be done with these grapes in California. I will cellar a few bottles to see what happens with 5, 10 and 15 years of bottle age. Score: 92 Rating: 4/5 stars Join my Crushpad Group! http://tinyurl.com/27y8df Feedback: winecast@gmail.com Copyright 2007 Acan Media, Inc. Licensed to the public under http://creativecommons.org/licenses/by-nc/2.5/
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