Interview with Todd Alexander, Head Winemaker at Force Majeure Vineyards

A winemaker with serious pedigree, Todd Alexander serves as head winemaker at Force Majeure winery. Prior to coming to Washington, Todd served as winemaker at the famed Bryant Family Vineyards in Napa Valley, where he was crafting cult-worthy Cabernets. Todd learned from some of the brightest minds in wine there including legendary consultant Michelle Roland and eminent vineyard manager David Abreu. Todd has been in Washington since 2014 and I recently had the chance to visit with him at a dinner. I found him to be incredibly knowledgeable, and well-spoken as he is clearly passionate about Washington wines. I am very excited to see how this very cool winery, Force Majeure, continues to develop. Todd recognizes the immense potential of great Cabernet on Red Mountain and is very excited about the future of the Washington wine industry. Here is my interview with Todd Alexander, head winemaker at Force Majeure Vineyards.

WWB: You have a wide depth of winemaking experience in Napa Valley, previously working at Plumpjack/Cade. How did you first land in Napa and eventually move to the esteemed winery Bryant Family Vineyard?

TA: I actually began making wine in Texas, of all places. I have family there and after college, I wanted to get into winemaking. For some reason, going to California at the time seemed a bit daunting, so I wanted to go somewhere and get some cellar experience and more education before making the leap to California. I found a winery there and worked in the cellar for a couple of years, at the same time getting an education in viticulture and enology. After a couple of years, once I got comfortable and had some experience, I was ready to jump into the middle of California winemaking and get serious, to really challenge myself. I was hired on at Plumpjack and I worked there on the winemaking team, and also worked at CADE on Howell Mountain at the same time (CADE is owned by Plumpjack). I did that for a couple of years, really absorbed a lot and deepened my knowledge and experience. Then I heard about an assistant winemaker opportunity at Bryant Family Vineyard from an acquaintance in Napa, and I submitted by resume there. I did a few interviews and hit it off with them, so I was hired on. The rest, as they say, is history…

WWB: What are some of the differences in terroir that you notice between growing great Cabernet in Napa and growing great Cabernet on Red Mountain?

TA: Soils types are an obvious one. And Napa gets that nice blanket of fog during the summer that keeps mornings nice and cool, but they also get serious heat there too, not unlike what we get here. The days are longer here in Washington and our season can be a little shorter. I do think in some ways the areas are similar. The Cabernet that comes off our Red Mountain vineyard does tend to remind me a bit of Howell Mountain in Napa. We have structured wines with good acidity, and a rusticity in the tannins that I think you sometimes see in Howell Mountain wines. Nice complexity in the aromatics. That said, Cab that I’ve been producing from Red Mountain has fine tannins that eventually become silky and layered with time. There is finesse, not just power. The wines will age well if grown and made properly. I think the wines in Red Mountain and in this region can be as good as anywhere, or I wouldn’t be here.

WWB: What are some of the challenges with making red wine in very hot vintages like 2014 and 2015? Are there any vineyard management techniques that you're using to manage the heat?

TA: In hot vintages like 2014 and 2015, canopy management becomes even more critical. You want to shade the fruit, just allowing dappled light on the clusters rather than direct sunlight, so shoot positioning is important, and having a healthy canopy that’s the right size, balancing the vine, is critical. For us, irrigation is also very important in those vintages to get the vines through, as well as good nutrition with things like compost, and pest control. So, there are a number of factors and things you have to pay close attention to, but that’s just like every year. If you get those elements right, your juice chemistry won’t be out of whack. You’re going to see elevated sugars and alcohol levels in hotter vintages, that’s just the way it is, unless you’re going to manipulate things heavily or pick too early. I don’t do that, I like the vintage to show through, I’m not trying to make the same wines every year, that’s not interesting.

WWB: Many Washington winemakers that I've spoken to are excited about this vintage, which could mean another early harvest. What are your thoughts on this vintage thusfar (July 26, 2016)?

TA: I am always optimistic that we can make great wine every year, I don’t get scared, I am confident in what we do and I know what my team is capable of doing. I don’t lose my composure if things aren’t perfect with the weather, because you can’t control that, you just deal with it. 2016 got off to a nervous start with early bud break and some early heat, but then things leveled off in June and July, until the end of July anyway, where we had a heat spike, but that was bound to happen. Things slowed down a bit with temps in the upper 70s and low 80s, like a lot of June and July were, so that was nice. This year our vineyard looks the best it has looked since I have been up here, and I think 2016 will be a great vintage if things go on like they have been. We made some terrific wines in 2014 and 2015 despite the heat. Next year we are supposed to be in a La Nina pattern, so it may be cooler. That’ll be interesting if that comes to pass.

WWB: Do you have any favorite Napa producers or any other favorite Washington producers that you particularly enjoy?

TA: Napa - Bryant Family, Pott Wines, Keplinger, Myriad, Lagier Meredith, Colgin, Dunn, Outpost, Hourglass, Failla, Relic, Abreu, Vine Hill Ranch, Peter Michael, Kongsgaard, Hudson…there are more. My love for California wines extends far beyond Napa though. Washington (and Oregon side of Walla Walla) - Mark Ryan, Avennia, Betz, Reynvaan, Gramercy, Analemma, Syncline, Delmas, Rotie, Leonetti, Figgins, Cayuse to name some I enjoy. I had a terrific Syrah from II Vintners also. There are still a lot of producers here that I haven’t tried yet.

WWB: Can you talk about a winemaker that has particularly inspired you?

TA: I couldn’t pick just one. I have gotten inspiration from a number of winemakers and growers, some of whom are friends of mine - Laurent Charvin, Vincent Maurel, Henri Bonneau in Chateauneuf du Pape, Helen Keplinger, Manfred Krankl, Justin Smith, John Alban, David Abreu, Clare Carver and Brian Marcy, Maggie Harrison and others - lots of people in this profession inspire me for different reasons. There are different elements, philosophies and aesthetics of different people that I get inspired by. It could be winemaking, could be philosophy, farming, or more practical matters. I am always discovering people and things that inspire me, thankfully. I tend to gravitate toward people who are a bit iconoclastic, but not over the top with ego, or who go out of their way to be wild and crazy to the point where it’s a gimmick. At the same time, I appreciate people who understand the value of history, tradition and longevity, and I like people who are inspired and passionate, visionary.

WWB: You're exceedingly well-traveled. Do you have any particular winemaking regions or producers that have inspired you?

TA: I wouldn’t say I’m exceedingly well-traveled! There are still many places that I haven’t been and want to explore. I have way too many influential producers to list, I wouldn’t know where to stop. But definitely the Rhône valley, Burgundy and Bordeaux, I could travel to those places endlessly and never tire of them. I like the history there, as well as the wines, people and way of life. Spain and Italy I also love, I really want to go explore Bierzo. I really enjoyed touring Hungary, and I’m intrigued by some of the eastern European producers and what they’re doing there. I need to carve out some time to get over there and check it out more. I love Oregon, Washington and California too, everything has its place.

Interview with Darel Allwine, Head Winemaker of Col Solare

One of the state’s great winemakers and an even better guy, Dariel Allwine is the superstar winemaker at Col Solare. Darel had an illustrious career serving our country in the Air Force. Upon retirement, he wasn’t entirely sure what career he would choose. He began learning about winemaking while living in the Tri Cities area and got his start working under famed winemaker Ray Einburger at Columbia Crest. Darel has been with Chateau Ste. Michelle now for 23 years and has been the winemaker at Col Solare since 2013. I recently had the chance to sit down with Darel and chat about his wines as well as his incredible career. I think you will enjoy hearing more about his story. Here is my interview with Darel Allwine, Head Winemaker of Col Solare.

WWB: How did you decide to join the Air Force? Can you talk about some memorable experience while serving our country?

DA: I spent 20 years n the air force and I retired in 1995. I had two different tours in Germany and that was a great experience what I had to do over there during the Cold War. My last experience was in Okinawa, Japan fir six years and did extensive traveling as well. I was also in the Gulf War for a year. There have been some astounding experiences that I had while serving my country but getting into the wine business has happily been the highlight of my life.

WWB: At what point did you realize that you would like to pursue a career in wine?

DA: Getting interested in wine hadn’t even crossed my mind when I moved back to the Tri Cities area. I also worked as a research scientist. There was an ad for a cellar worker at Columbia Crest and I sent them my resume. I had five interviews and my last interview was with Ray Einburger the winemaker there, I started two weeks later. Once I got into it I never looked back. It is astounding what goes into a bottle of wine. The fermentation and vineyards to the aging and blending. I learned a lot from him and also did some online Course work from UC Davis. Washington State University has their program so I did both the enology and viticultural certificate. It has been a good journey. I have been with the Ste. Michelle company for 23 years now. It has been a great journey and wine is such as fascinating aspect of how it is made and there are so many varietals that happen. It is so different and each winemaker has their own nuances for the same kind of wine.

WWB: What was it like working alongside Marcus Notaro? What were some of the challenges with taking over the Col Solare program?

DA: Having worked with Marcus at Columba Crest, he started there in 1995 as a lab person and then became the enologist for the red wine. I was there as a cellar master for the reserve program. We had worked together extensively for many years. The Col Solare project we both started working there in 2003. When we build the facility here in 2006 we would work together. He taught me a lot of good ideas especially when training my palate and understanding the vineyards and the sources that would dictate the style of wine that we wanted to make. Then he had the opportunity to move down to Napa to make wine for Stags Leap Wine Cellars in early 2013 and after that they were looking for the winemaker position and I interviewed for that and talked with them. They decided to go with me which was a very happy to start. Working with Renzo Cotenella works directly with us as well to help develop the blends and the style as far as we do things. Working with him since the beginning in 2003 has been great. Working with him has been a wonderful part. Red Mountain here can be challenging because of the heat and the vines can struggle. Fruit can be very concentrated and tannic so understanding that through the vineyards and the fermentation process can be a challenge.

WWB:: I am highly impressed with your ‘Component Collection’ bottlings. How did you decide to start that project? Can you talk about your 2015 releases?

DA: The Component Collection wines were first started in 2009. This is exclusive to the winery and is not available on the market. We did a Cabernet in 2009 as well as a Syrah. That was very limited. We didn’t do a 2010 and then did it again in 2011, we had three different varietals that year. WE have continued that from then on. That highlights the vineyard and how it is orientated and controlling the aspect of what we can do with each vine. The Cabernet we ferment each clone in different aspects, from stainless steel to barrels and we can go through and taste each barrel after it is processed and decide to make that selection for the component wines. Typically the rest of the wine in the clone goes into the main blend of Col Solare. It is a barrel selection for the Component wines and then the balance goes into the blend of Col Solare. The 2015 Col Solare Red Wine is as 100% Cabernet Sauvignon so we didn’t have any other varietals blended. The 2015 vintage was hot here and it was sometimes hard to manage the vineyard and keep it healthy when it was so hot in July and also June. Berries were small and very concentrated from the 2015 vintage.

WWB: Harvest has just concluded in 2018. What do we have to expect from this exciting new vintage? Was heat an issue for Red Mountain fruit in 2018?

DA: I think that the 2018 vintage started later in terms of bud break. We were two weeks behind normal, so we had a cooler spring here. This year actually warmed up quite a bit in May and June and moved the physiology of the vine ahead. We were actually ahead of schedule and had bloom and fruit set is typically 14 plus days but this year we had 5-6 days between bloom and fruit set. I think that highlighted how set was put in. We had nice and even clusters. There were really good looking clusters and then the rest of the season we had some 100 degree days but that wasn’t very extensive. We didn’t have many extreme temperatures where we had 14 days in 2015 of 100 degree temperatures. We had a haze of smoke over the vineyards in early August to mid-August but there weren’t any issues from what I could see. That tended to filter out the sun a bit. Late August had perfect temperature and in September with the temperatures in the mid to high 80s was really good, especially the cooling effect at night. We had good ripening and good flavor development. The tannin profile also helped a great deal, not being harsh or bitter. Overall this is going to be an exceptionally good vintage. I started bringing in estate Merlot on September 6th and Cabernet followed. We finished all of our fruit on the 10th of October. It was somewhat condensed but developed really nicely. 

Interview with Nicolette Anctil, Sommelier at Husk Nashville

Boasting a stunning wine selection which is arranged by soil type, Husk Nashville is an absolutely fantastic place to sample a broad spectrum of wines of the world and consume probably the best fried chicken I’ve had in my life. While I was in Nashville I had the chance to catch up with sommelier Nicolette Anctil, who guided me through some awesome blind tastings. Nicolette talked about her background in wine, as well as some of her favorite current bottlings. I think you will really enjoy hearing about her journey in wine. Here is my interview with Nicolette Anctil, sommelier at Husk Nashville.

WWB: How did you decide to become a sommelier?

NA: I’d say, I got the wine bug fairly organically, in my early 20s I left the turn and burn life of a line cook, and moved front of house, as a server assistant or busser. Progressing my way through the ranks, I found myself starting to become very interested in wine. The sommeliers I worked with took me under their wing, I was gifted with tasting very often with Masters, along with traveling to NYC and Washington D.C. almost every week. From that experience I’ve come to create my own style for myself of what a sommelier means.

WWB: You have a wide range of somm experiences. What have your previous somm positions brought to working at Husk Nashville?

NA: I’ve realized that I’m super emotional with wine, the intimacy of wine and the time it took for us to be able to taste the juice is all the importance of my job. Previous positions have taught me that, the way to be success is to be authentic in what you do. I’ve tried to conform to the “somm” life, it wasn’t for me. Every bottle has a story, I have no interest in dissecting the wine so much, were the story then becomes an afterthought. Wine has to be the romance, and for me; I’ve experienced wine in restaurants under a restauranteur all the way to experiencing wine under a 22 person-seat restaurant. I now have the pleasure to take all those experiences, and create a list that’s classic, yet unique, and pushes our guests to trust what we are doing at Husk Nashville.

WWB: Can you talk about your training for your level 2 (certified) somm exam?

NA: I’ve had the privilege of tasting and learning under Advanced/Master Sommelier at a very early state of my training. I quickly pushed through my 1st & 2nd levels with the Court of Master Sommelier, I became very interested in more of the vinicultural side of wine. From their I took my CSW (Certified Specialist of Wine), and then I took a huge break. I hit this point of, contemplating why? Why was I doing this, for other people or for myself. So, I took about a 2-year break from wine. Coming to Nashville, showed me that wine is what you want from it. For me, seeing a guest enjoying a wine that they never in a million years would buy, then my job is done, and no test can fill that void for me.

WWB: Husk has a very strong wines by the glass collection. Can you talk about how this wide range of wines is chosen and how the wines have been arranged by soil type?

NA: With the wines by the glass, I wanted to push varietals that you normally wouldn’t drink, but had somewhat similar characteristics of wines that your familiar with. For example, instead of your classic California Chardonnay, we have Garganega from Soave, Italy. It’s my favorite wine to pour people, they always have the best reaction. The soils types were set into place to show that, not only does our food come from farmers who have families and stories, so does our wine. It shows that the wines we are pour, have a place, just like our food.

WWB: What are some of your favorite wine regions of the world and their producers?

NA: Bubbles, always tons of bubbles. Currently drinking this awesome little wine from an importer called Savio Soares based out of Brooklyn, NY. The wine is Latitude 50 N, it’s a unique sparkling rose of Portugeiser, Dornfelder, and Pinot Noir from Rheingau, Germany. Its wicked delicious, and super affordable.

Interview with Joy Anderson, Head Winemaker of Snoqualmie Vineyards

As one of the first women winemakers in the Washington wine industry, former University of Washington graduate, Joy Anderson, has a longstanding history in the wine industry and is hitting her sweet spot at Snoqualmie. Her recent releases were awesome value selections and I wanted to touch base with her and talk about her wines. She was a delight to speak with, as she talked about her new ECO tier of wines, as well as some of her favorite wine selections. I think you will really enjoy hearing more about her. Here is my interview with Joy Anderson, head winemaker of Snoqualmie Vineyards

WWB: You have an extensive history in the wine industry, with previous stops at Chateau St. Michelleand Columbia Crest. How did you decide to come to Snoqualmie? 

JA: When Ste. Michelle Wine Estates acquired Snoqualmie in 1990, I was offered the opportunity to take the winemaking reins and eagerly accepted.

WWB: Can you talk about the sustainability and organic winemaking practices that Snoqualmie utilizes? 

JA: Snoqualmie is committed to organic and sustainable winemaking practices beginning in the vineyard and carrying through to the winery and our packaging.  Our intent is to capture the pure expression of the fruit that Mother Nature intended.

Our ECO tier of wines are certified organically grown by the Washington State Department of Agriculture.  These wines adhere to the regulations required under the National Organic Program with only naturally occurring inputs allowed. Our Columbia Valley tier of wines are grown and made using sustainable practices. Practices such as: cover crops to reduce soil erosion and promote beneficial insects; expansion of registered virus-free mother block; use of weather and soil moisture data to guide water use and eliminate water waste; use of eco-friendly energy options to reduce energy consumption; winery water use practices like wash and rinse reusing gray water and water conserving nozzles and wash equipment; use of light weight glass; 100% post-consumer label materials; corks and labels certified by the Forest Stewardship Council guaranteeing sustainable practices at the source of origin; corks also certified by the Rainforest Alliance conserving biodiversity.

WWB: I was hugely impressed with your new release 2014 Snoqualmie Cabernet (WWB, 90), a wine that showed dense black fruit flavors and a lovely mouthfeel. Can you talk about this awesome new release wine?

JA: A very warn growing season allowed for beautifully ripened grapes.  After a gentle pressing, the fresh juice was inoculated with organic yeast to initiate fermentation. The grapes were fermented on the skins for six days with gentle, twice daily spray-overs to achieve additional extraction of color, tannin, and flavors.  Malolactic fermentation was induced and the wine aged 12 months in 5% new American oak barrels.  The wine displays black fruit with smoky undertones on the nose that carries through on the palate mingling with herbal tones and an ample soft texture.

WWB: What are some of your favorite Washington wines, other than Snoqualmie wines, as well as favorite wines of the world? 

JA: I have been drinking and enjoying the INTRINSIC Cabernet Sauvignon lately from winemaker (and colleague) Juan Munoz-Oca.

Chandler's Crabhouse is a northwest favorite for great seafood since 1988. They have been one of my favorite places in Seattle for extraordinarily tasty crab cakes and they make an incredible whiskey crab sou as well. Their wine list has achieved serious acclaim, as they have achieved the award of excellence from Wine Spectator every year since 2008 (wine list: http://www.schwartzbros.com/wp-content/uploads/2012/04/CCH-wine-list-8.21.2015.pdf). Wine Director, Victoria Antilla has created a Northwest-centric list that has great produces such as Long Shadows, L'Ecole No. 41 and Alexandria Nicole. The pricing is also very reasonable. Great wine by the glass options include the 2014 Alexandria Nicole 'Crawford Vineyard' Viognier ($14.00) or the 2012 L'Ecole No. 41 Chardonnay ($12.00), as well as the 2009 Five Star Cellars Cabernet ($16.00) and the 2010 Hedges Red Blend ($13.00). On the bottle list relative bargains include the 2012 Sbragia 'Home Ranch' Chardonnay ($65.00) as well as the 2013 Long Shadows Poet's Leap ($50.00) and the 2012 McCrea Cellars ‘Ciel du Cheval Vineyard’ Viognier ($64.00). On the red side there are good values aplenty with the 2009 Five Star Cellars Cabernet ($64.00), the 2012 King Estate Pinot Noir ($68.00) or for a splurge try the 2013 Long Shadows ‘Saggi’ ($105.00), one of the best Super Tuscan Washington Blends out there.

Chandler’s happy hour is also one of the best in Seattle, serving up some fantastic calamari and ceviche. As part of our somm series, I recently had the chance to sit down with Chandler's Crabhouse Wine Director, Victoria Antilla. Vitoria has a management background but fell in love with wine and wanted to become a wine director. She is a fan of the big Washington producers but has a soft spot for French wines as well!

Check out their menu and great wine list at http://www.schwartzbros.com/chandlers-crabhouse/ #chandlerscrabhouse

WWB: What made you want to decide to become a sommelier?

 VA: Wine brings many of subjects I find most interesting together. History, Geology, Sociology,  Chemistry, Botany and more.  Working as a server and bartender exposed me to wine and how much the right wine added to a mealMy first bottle of exceptional wine, 1986 Vieux Telegraph,  Chateau Neuf de Pape turned my interest into a passion.

WWB: What were some of your first jobs in wine like?

VA: My path to wine on a personal level has been intentional, professionally has been much a matter of 'right place right time'. I had resisted going into restaurant management with the intent to go back to school to pursue a degree in brain science, however a wrist injury sidelined my ability to work the floor for several months.  During that time I worked as a manager for Chandler's Crabhouse and discovered and aptitude for it.  The job was made doubly appealing as there was a vacuum of wine knowledge on the management staff and I given the role of store wine director. During that time I was able to take advantage of educational opportunities and attend trade events giving me much needed exposure to wines from around the world

WWB: How did you decide to come to Chandler's Crabhouse?

VA: Schwartz Brothers is a great company to work for, in addition to offering benefits to all full time employees, they also promote from within whenever possible.

WWB: Can you talk about the obstacles in gaining your somm certification and what the process was like for you?

VA: My role as Wine Director for Schwartz Brothers in combination with my role as General Manager leaves little study time. On a positive side, I have the privilege of being exposed to some of the best wine and wine professionals in the world.

WWB: Chandlers has an incredibly impressive wine list, one that's particularly strong with selections from Washington, Oregon and California. What were some of the goals in crafting this exceptional wine list?

VA: The list at Chandler's is so much fun to work with as the clientele is composed largely of tourists from all over the world.  Most of our out of town guest are looking to be introduced to Washington wine, while many of our world travelers enjoy something more familiar to them. Most of our wine sales at Chandler's fall in the $50-$80 price range, I love the challenge of finding the best offering from each region that will pair best with the phenomenal seafood served there.

WWB: Any chances to strengthen the list with more Washington producers? Who are some of your favorite producers of Washington wine?

 VA: Inventory space is limited, so usually if we add a producer, it means we have selected one to go. The in house inventory is over 65% percent Washington wine. Much of the high end Bordeaux and CA wine is cellared at our sister restaurant Daniel's just across the parking lot. Of course we continue to evolve the list, and as we are exposed to more great new up and coming Washington wineries, some will make to the list. Current personal WA wineries are Avennia, Gramercy Cellars,  Chateau Rollat and Reynvaan Family Vineyards. But ask me again next week

Interview with Renee Ary, Head Winemaker at Duckhorn Vineyards

Today we have a very big interview on WWB. One of the huge names in Napa, Duckhorn Vineyards has focused their program on crafting exceptional Merlot since the 1980s. I recently had the chance to review their new lineup of red and white wines and was very impressed. Head winemaker, Renee Ary, has an esteemed background which includes previous stints at Robert Mondavi Winery, as well as studies from UC Davis. She has a background in chemistry and her scientific knowledge has proven to be very helpful for her in crafting silky Merlots. I recently had the chance to sit down with her and talk about her wines. I found her to be incredible articulate and thoughtful as her passion shows in the glass. Learn more about her wines at duckhornvineyards.com.  Here is my exciting new interview with Renee Ary, head winemaker at Duckhorn Vineyards

WWB: Can you talk about your winemaking experiences prior to coming to Duckhorn Vineyards? What were some of your big influences in wine?

RA: Prior to joining Duckhorn in 2003, I worked at Robert Mondavi Winery in Oakville.  I started there as a lab technician in 1999 and moved into an enologist role after two years.  Mondavi was a great training ground for my hands-on technical experience and really, where I fell in love with the industry.  I earned a degree in chemistry and art from Saint Mary’s College and had no idea that I was going to end up in the wine industry. As it turned out, my degree proved to be a great background for a career in winemaking.  I enjoy both the science and art of wine and the passion and pride that surrounds the industry.  Over the years, I have taken classes at UC Davis and the Napa Valley College to augment my hands-on experience.  I have been influenced by many people throughout my journey, both in the vineyards and cellar.  I continue to learn and be challenged, which keeps me motivated and always striving to make better wines.

WWB: Duckhorn Vineyards has gained an international reputation for great Merlot. Your 2013 Duckhorn ‘Three Palms Vineyard’ Merlot (WWB, 93) was no exception. Can you talk about this rich and layered Merlot, as well as the vineyard?

RA: Three Palms is rightfully legendary. It’s a remarkable 83-acre vineyard planted to Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and a bit of Malbec.  It is located at the southern tip of the Calistoga AVA, which is the warmest part of the AVA.  This unique site is anchored in well drained rocky soils which imparts a fair amount of stress to the vines.  This stress is translated into depth, concentration, and structure and makes for wonderful aging potential.  The 2013 reds are dense, complex, and structured.  When you take a fantastic vintage and pair it with an incredible site, the results are magnified and that shows through in the wine.  The 2013 Three Palms Merlot builds wonderfully on the 2012.  It is a notch darker, more complex, and overall, more structured.  You will find beautiful notes of red and black fruit, sweet spices, wet river rock, and black tea.  This is a wine that you will be able to cellar for decades.

WWB: I was extremely impressed with your 2014 Duckhorn Chardonnay (WWB, 92) which combined rich fruit flavors, moderate oak and nice minerality. Can you talk about some of your winemaking philosophies when attempting to make great Napa Chardonnay?

RA: Chardonnay is a winemaker’s wine and so many times, the varietal can get lost underneath heavy-handed winemaking.  We wanted to make a Chardonnay that was true to the Duckhorn style, which is classic, balanced, and food-friendly, and I am really happy with our Chardonnay program and where it’s going.  Like all wines, fruit sourcing is extremely important for both quality and stylistic reasons.  Our Chardonnay is sourced from the cooler regions of the valley—Carneros, Oak Knoll, South Napa, and Atlas Peak.  This allows us to ripen the fruit while maintaining great acidity. That acid is key to balancing the weight and texture of the wine.  Our Napa Chardonnay is 90% barrel fermented, went through just 45% malolactic fermentation, and was aged in 40% new French oak—all of which were part of achieving the balance, structure and refined texture we strive for.  We also do some heavy lees stirring early on and then taper off mid-aging cycle once we achieve the weight and texture we are looking for.

WWB: Many winemakers in Napa are excited about their 2014 red wines. What are you expecting with your next year’s releases for Merlot and Cabernet? How do you see the 2014 vintage being different from the 2013 vintage?

RA: I am also very excited about the 2014 wines.  Following 2012 and 2013, 2014 delivered our third great vintage in a row.  The 2014 reds have wonderfully focused flavors and resolved tannins. They will be very approachable upon release, while still providing great longevity and ageability.

WWB: When you are not enjoying Duckhorn Vineyards wines, what wines are typically in your glass? Do you have any favorite other producers of Merlot, maybe others from California, Bordeaux and Washington?

RA: For me, drinking wine is all about a mood and I enjoy all varieties.  I am very lucky to be at a company that works with so many great winemakers and wines.  When I’m not drinking one of our other brands, you will find me drinking some Dry Creek Cabs and Zins or Russian River Valley Pinots.  I really like Hartford wines and their focus.  I also like Dutcher Crossing and Stuhlmuller.  I’m a big fan of Howell Mountain Cabs in general and varietal Petit Verdot.  I also like white Burgundy for its age-ability.  As far as Merlots go, I really respect the Provenance Merlot’s and I think Marty Clubb is doing a great job with the program at L’Ecole 41.

Interview with Andrew Berge, Head Winemaker at Spell Estate

A winemaker with a passion, Andrew Berge crafts some fantastic Pinot Noirs for Spell Estate in Sonoma, California. Sourcing from a range of small vineyards, from Mendicino County to the Russian River Valley, Andrew has a long history in the wine industry. Originally from Minnesota, Andrew achieved his master’s degree in viticulture and enology from the prestigious UC Davis. He has previously worked in New Zealand and even had a stop at the famed Chasseur winery before landing the head winemaking position at Spell Estate. His recent releases were highly impressive, particularly his single vineyard Pinot Noir bottlings which had bright acidity and lovely texture. Andrew Berge is certainly a winemaker to watch. I had a chance to sit down with Andrew and he talked about his history in the wine industry and some of the projects he has been working on at Spell Estate. I found him to be incredible passionate and articulate. Here is my recent interview with Andrew Berge, head winemaker at Spell Estate.

WWB: Can you talk about your background in winemaking and how you first became interested in wine?

AB: Well, I want to thank my parents for introducing me to wine and the prospect of pursing it as a career.  My parents lived and worked in Germany for a little over a year in the late 70’s.  Their free time was spent immersing themselves in European culture and through that experience developed a passion for wine and food.  So growing up, food and wine were always a part of my life.  When I was 16 my father took a leadership training course through his employer.  He was instructed to develop his dream business plan, which ended up being a small family winery and vineyard.  At this same time I was evaluating colleges and considering potential careers.  With my father’s encouragement, I looked at UC Davis’ Viticulture and Enology program as a possibility.  However, at my age, growing up in Minnesota I did not have much experience with wine to influence my decision to pursue winemaking.  My decision to pursue winemaking stemmed from a desire for the way of life.  Through my research, I realized I had the possibility to incorporate many of my passions; the sciences, working outdoors, working with my hands, food, and travel.  Plus it had the added benefit of building a life in spectacular, temperate places.   As a junior in high school, I scheduled a campus visit to UC Davis for my father and me.  We initially met with the admission counselor who wasn’t able to find my transcripts.  Turns out we were meeting with the graduate student admissions counselor who promptly directed us down the hall to the undergraduate admission counselor to finish the informational meeting.   Apparently, my Minnesota accent and straightforwardness over the phone led them to believe I must have been a potential graduate student? After a thorough campus tour the department arranged for us to meet with a current student who was employed as the cellar master at Folie à Duex.  To keep a long story short.  Our day began in Davis, it included two tastings and lunch in Napa, a stop at a ski resort, gambling in South Lake Tahoe, dinner in Carson City and more gambling in Reno before it concluding back in Davis.  The highlight of the whirlwind experience had to be the visit to Folie à Duex.  The cellar master gave us a facility tour, which culminated with an extensive barrel tasting.  He sent us on our way with a bottled barrel sample of our favorite wine that day, one of their old-vine Zins from Amador County.    As a kid from the Midwest I was blown away by the possibilities and diversity of northern California and UC Davis.  If it were up to me I would have attended UC Davis following graduation from high school.  Unfortunately, as an out-of-state undergraduate student, I didn’t want to go $100K in debt to pursue a career dragging hoses.  I had been accepted to the University of Minnesota’s Agricultural Engineering department and wanted to focus my studies on food production.  The Viticulture and Enology Department at UC Davis provided guidance to structure my schedule at Minnesota with the intention of transferring to UC Davis after my sophomore year. 

When I completed my sophomore year I was comfortable with where I was and decided I should earn my Engineering degree as it might provide more opportunities if winemaking didn’t work out. As an undergraduate, I worked for 3M and Cargill.  Both of these experiences were influential in my career choice to work with small lot, premium wineries being that they are two of the largest companies in the world.  At Cargill, I worked for the Sweetners Division R&D lab developing a new liquid sucrose refinement process.  My responsibilities included running the pilot plant and analyzing all of the samples.  With hundreds of sucrose samples I performed many of the same analysis using all of the same equipment any Enologist would use in a wine lab.  The lab work proved to be an invaluable experience learning the functions and limitations of the equipment and provided the best insight to what an Enologist position with a large winery would entail.  I also learned I didn’t want to work in a lab for 8 hours a day.  After a brief assessment of the career opportunities in the food industry, I decided I was still interested in pursuing a career in wine.  In the fall of 2003 I enrolled as a graduate student at UC Davis in the Biological and Agricultural Engineering department.   Under Dr. Michael Delwiche, I worked on a viticulture project evaluating bird depredation in wine grape vineyards.  For two growing seasons I walked and tasted fruit from nine Pinot noir vineyards in the Carneros AVA.  During this time, I developed a passion for Pinot Noir and other cool climate wines. 

In January of 2006 I completed my degree at UC Davis and headed to New Zealand to work a harvest abroad.  Upon returning from New Zealand I landed a harvest position with Chasseur Wines.  After harvest, Bill Hunter approached me to stay on and work full-time in the cellar.  I was there for almost 7 years.  That experience was, and most likely will be, the most instrumental in my career.  It was a great opportunity to work ono-on-one with an extremely talented winemaker who was sourcing fruit from some amazing sites.  I was involved with many aspects of the business and it provided an invaluable learning opportunity for an aspiring winemaker.

WWB: You have a background in winemaking that brought you to New Zealand. Can you talk about how that experience has made you a better winemaker?

AB:  I worked the 2006 vintage in Blenheim, New Zealand.    After completing my studies, I had decided to work a full year or two at a small winery as opposed to working many harvests, at many wineries.  For me it was going to provide the best opportunity to connect what I had learned at UC Davis with a real world experience.  Harvest is such a crazy time and as a harvest employee your employment may only last 6 to 8 weeks.  For me this wasn’t going to provide the opportunity I wanted, but it would provide the experience required to secure an entry level full-time position. New Zealand was a phenomenal experience.  Because I was on schedule to finish my degree in January of 2006 and I had developed a passion for Pinot Noir, it was the obvious choice given the timing.  I worked for Rapaura Vintners which is a large custom crush facility in Blenheim that processes South Island grapes for many North Island wineries.  In 2006 we processed just over 7000 tons of grapes.  Roughly 85% of that was Sauvignon Blanc.  I worked in the red cellar where we processed about 700 tons of Pinot noir.  It was large production, producing high volume, low cost wines.  I can’t say much from that experience has influences how I make wine today, but it did provide the experience required to secure the next job.   New Zealand was about the life experience. 

WWB: I recently had the chance to review your Spell Estate lineup of Pinot Noirs. One common theme that I noticed with your 2013 Pinot releases with the combination of ripe fruit and minerality. How you are able to obtain this old world minerality while sourcing from California fruit?

AB: Three things: site selection, top notch farming, and reductive strength.  I believe wine’s quality is grown in the vineyard and preserved in the winery.  At Spell we don’t own any vineyards, so we contract to purchase grapes from what we believe are some of the best vineyards in Mendocino and Sonoma County.  Not only are these sites located in a great geographical location, they possess great plant material and have owners who understand that what they do in the field directly impacts the resulting wine.  At harvest I make most of my decisions based on perceived physical ripeness (seed color, stem color, pulp color, skins condition), Brix is secondary.  To assist the vines in producing fruit with physical ripeness before sugar levels become excessive I work with our vineyard partners to get as much of the hand work completed as early as possible.  I want any fruit we don’t plan to harvest off the vine as early as possible.  There is no point in distributing solar energy to fruit that won’t be harvested. 

Once the grapes get to the winery I do everything I can to maximize extraction to build structure and wine concentration.  One of the endearing qualities of Pinot Noir is its natural sweet fruit character.  In California we have an abundance of sunshine, which allows us to achieve great fruit concentration.  Combined with Pinots natural sweet fruit character some people perceive it as actual sweetness when in-fact there is no residual sugar.  To balance out the fruit concentration I use tannin structure.  But to make it work I need ripe tannins and that’s why farming is important.  Without the farming I wouldn’t be able to produce the wines I do for Spell.  The structure creates reductive strength and minerallity may be part of that or at least is an indicator of it.  For me it’s a sparkly character on the back end of the palate.  California Pinot’s have this great purity of fruit as I mentioned earlier, but over time (sometimes quickly) this fruit oxidizes and evolves into stewed, molasses flavors I don’t enjoy, so I build the reductive strength into the wines to retard this process so the wines have the potential to be enjoyed for 5-7 years (or longer) while maintaining fresh fruit purity.  This reductive strength comes at a compromise of early consistent drinking experiences, but benefits those who have some patience. 

Regarding the 2013 wines I feel they are now just coming into a premium drinking window.  I predict that by August (2016) they will be showing the best since they were bottled.  They seem to be following a similar life cycle to the 2011’s which confirms 2013 may have a bit more reductive strength than 2012 or 2014, which were a little more forthcoming early on.  

WWB: What are some of the biggest challenges that you encounter when making great Pinot Noir?

AB: Another of Pinot’s endearing attributes is that it projects a sense of time and place.  So my biggest challenge has to be dealing with vintage variation.  Sometimes it takes a lot or two before I can get a handle on how to adjust my protocols to deal with vintage variation.  Given Spell is small and producing roughly 1200cs of Pinot Noir it is difficult to hide any mistakes. 

WWB: Who are some of your favorite influences in wine? When you are not enjoying Spell Estate wines, what is typically in your glass? Any particular favorite German Riesling producers? 

AB: A few of the Pinot and Chard brands that were early influences are Marcassin, Aubert, Dehlinger, Chasseur, Rochiolli, Kistler, and Lafollette.  I have always been impressed by the focus, quality and craftsmanship each wine possesses.  Now I look more towards Europe for my inspirations. I’m constantly exploring new producers (at least new to me) so there is very little consistency, but my favorites are red/white Burgundy, Loire whites and Syrah.  Mostly old world style wines.  I like distinct wines with varietal flavors and plenty of structure. For Riesling, Keller and von Schubert have some space in my cellar.

Interview with Brad Binko of Eternal Wines and Drink Washington State Wine

Brad Binko has been very busy this past year. Brad manages two labels, Drink Washington State and Eternal Wines, and chooses colorful, hip labels for his wines that are are all pretty serious values. Binko is a former certified sommelier that chose to live in Walla Walla because of the community college’s strong reputation in producing great winemakers. As a recent graduate of Walla Walla Community College’s enology and viticulture program, Brad has done a ton of work in the past year, including has opened his new tasting room in the past year (located in downtown Walla Walla) and has made some pretty impressive new bottlings. I recently had the chance to sit down with him and chat wine. Brad is an awesome guy to chat wine with and I think you will really enjoy hearing his story. Here is my interview with Brad Binko, owner and head winemaker of Drink Washington State and Eternal Wines.

WWB: How did you first decide to start Drink Washington State and Eternal Wines?

BB: When I sold my marketing and promotions company in Las Vegas I wasn’t sure what my next move would be so I moved back to Charleston SC.  While there I was able to get back into F&B and work on advancing my wine knowledge even further.  For the next 2 years I worked as a sommelier for a couple places while I continued my Masters of Sommelier education.  After passing the level 2 (certified) exam I was beginning to feel the need to do more. I had almost attended Brock University for winemaking out of high school. My step-mother was really pushing me in that direction, but of course at 18 we know everything!  I later than almost went to UC Davis when I first moved to Las Vegas, however I started my company shortly after and couldn’t leave. I spent a lot of time researching possible landing spots and after a short trip to Walla Walla I knew where I wanted to call my next home.  So finally the 3rd time was the charm as I enrolled at the WWCC Enology and Viticulture program.  I knew that I wanted to start a winery and had the means to start one.  One of the hardest parts was actually coming up with the names!

WWB: How does your experience as a sommelier and your wine education make you a better winemaker?

BB: It helps greatly, being able to recall different varietals and how they show in different areas with different winemaking techniques is huge. Its like cooking, if you don’t know what garlic salt will do to the flavor of your dish you are less likely to use it. However if you have tasted it before you can make an educated assumption of how it will affect your current dish. It also helps me describe the flavors and break down my wines with guests in the tasting room. My goal is to not only make great wines but to educate the consumer on why it tastes like this, what the history of the grape is and why I choose to make it that way. 

WWB: Your 2014 Drink Washington State ‘ Enjoy Walla Walla’ Carmenere (WWB, 90) was an awesome effort that is a terrific value. Can you talk about this great varietal and what kind of aromatic and flavor profiles you notice from Washington Carmenere?

BB: Carmenere is an amazing grape. I am starting to see (in Washington) an increase in wineries labeling their wines as Carmenere rather than blending it away in a Bordeaux blend. It is also also an opportunity for a great teaching moment, most people that come into my tasting room don’t even know what it is. This allows me or my tasting room staff to explain that it is the lost Bordeaux varietal and that now its spiritual home is in Chile. Carmenere is known for its great aromatic compounds that show white and black pepper and jalapeño notes which mines has as well.  My Drink Washington State line is designed to showcase the best of our AVA’s while not making you take out a second mortgage. I’ve actually had several winemakers and winery owners come to me and ask me to raise the prices because they think Im selling them at such a good price.

WWB: Another outstanding value wine, your 2014 Drink Washington State ‘Groovin on Wahluke Slope' Cabernet Sauvignon (WWB, 89) showed wonderful poise and richness. Can you talk about this great wine and what you are anticipating for your next releases with the 2015 vintage?

BB: This lot is my largest lot I have bottled under either label, 10 barrels or 250 cases. It is funny to me because I’ll go tasting and hear other places say this is our reserve lot we only produced 400 cases of it….To me that’s not a reserve wine that’s a huge lot!  This allows me to spend equal time with all my lots so tech. they are all reserve lots in this case.  My goal for DWS is to make wines that can age however they need to be ready to drink upon release.  That is why this isn’t a huge tannin driven wine, instead you get nice fruit on the nose and palate, dusty tannins on the long finish.  The great part about my DWS line is that there are no rules!  Being able to source from all over Washington and blend whatever I want is of great appeal to me.  I will release the next vintage when I sell out however the blends may be different and or vineyards.  DWS allows me to be completely free, unlike with Eternal Wines where my focus is single vineyard single varietal, super small lots. 

WWB: When you are not drinking Washington wines, what are some of your favorite wines of the world and favorite producers.

BB: Im a sucker for Napa Valley Cab!  I love the rich and bold flavors of Heitz, Nickel and Nickel, Robert Sinskey, ect.  My first love was Pinot Noir though and still love going down to the Willamette for a couple days and tasting through great wines from Ken Wright, White Rose and Adelsheim to name a few. Now that I am actually thinking about it though there really aren’t too many wine and regions I do not like tasting.  One of the best parts about studying for my Certified Sommelier exam was diving into a foreign region.  I would eat foods that are common in that area, and taste them with local wines.  I would research history of the area, normal temperatures if and when wars happened and how they sell themselves now.  It is really amazing when you can travel to another region without even leaving your home!

Interview with Assistant Vigneronne of Cayuse Vineyards, Elizabeth Bourcier

Elizabeth Bourcier is a superstar wine producer to watch. For those who have not had the chance to sample her 2012 La Rata, a stunning blend of Grenache (60%) and Cabernet (40%) from the stony Cayuse vineyards, the wine is a spellbinding and memorable experience that is not to be missed. Elizabeth began her winemaking career at the age of 18, studying at Walla Walla Community College's Center for Enology & Viticulture. Following graduation she finished her degree in Viticulture in California, worked harvest in the U.S. as well as abroad and was hired by Christophe as a lab tech in 2008. Since then she has taken on the role of Assistant Vigneronne. At a recent visit to Cayuse, I had the chance to sit down with Elizabeth. She talked about her background in wine and how she was introduced to Christophe Baron, the pioneer of the Walla Walla Rocks region. I found Elizabeth to be incredibly humble and articulate as she talked about her successes with La Rata and Cayuse wines. I think you will very much enjoy learning more about her story. Here is my interview with Elizabeth Bourcier, Assistant Vigneronne of Cayuse.

WWB: Can you talk about your winemaking experience prior to coming to Cayuse?

EB: I grew up in the Seattle area and in high school I was trying to decide what I was going to do. My family has generations back a winery in Bordeaux, in the Cote de Blaye. My dad has been in touch with the winery and the owners there so I maybe wine has been in our blood?! I grew up with parents that love wine and we had wine with dinner each night. I was always learning about wine and asking my parents about wine. Eventually my dad couldn’t answer all of my questions. I was so intrigued with the world of wine. They had brought me to France when I was young and I can still remember the vineyards there. As I was growing up I became more and more interested in studying wine. I learned about the program here at Walla Walla Community College. Myles Anderson was a teacher there and was starting the program there. I came out here when I was 18 and met with Myles. They didn’t have the facility set up yet but I graduated from high school wanted to move to Walla Walla to study wine. I wasn’t even old enough to drink wine legally. Honestly at that point I didn’t know much about wine. I couldn’t have told you what Cabernet Sauvignon was but I had the thirst to learn more about it.

This was in 2002 and jot a lot was going on in the valley and vineyards are kind of just starting to develop.  Walla Walla Community College was the perfect fit for me. I graduated from college and then studied at Cal Poly San Luis Obispo and completed my degree in viticulture. I worked a harvest in Paso Robles at a winery called Summerwood. I had also been working at Bonny Doon in the tasting room on weekends during school and that was a great experience. Bonny Doon was producing many different kinds of wines and I learned a lot working there. I also wanted to have a different kind of experience so I worked a season in Argentina. I was in Mendoza, working at a small, custom crush facility. They have actually closed their doors but at the time had their own label. I was fortunate enough to be in South America for six months just traveling and learning about wine. I was able to visit Chile as well and learned there but mostly I had a lot of time in Mendoza. Being there was a great learning experience and I was able to see some different farming methods, which gave me some good exposure. International wine experience is good for anyone, I think. It is hard there because of their relationship to the Andes Mountains which makes growing grapes tough. They have a lot of vineyard issues and they have these crazy hailstorms that can come through and ruin a vintage. The hail that is golf ball size! They also have very different irrigation methods there.

Eventually I made it back to Washington. Originally I was hoping to be close to my family in Seattle and was thinking about Woodinville but I saw the potential in Walla Walla. I wanted to be close to the vineyards and I wanted to have that connection. For me, to be here in Walla Walla was really important. This is where I started my career and I love it in Walla Walla. I saw the potential for growth here when I moved back in 2007. I first started working a harvest at Bergevin Lane. After I finished my harvest there I was connected through a friend with Christophe [Baron] and I had an interview with the company. That is how I started here at Cayuse. I knew Christophe casually from living in Walla Walla earlier during school. I was hired in 2008, and at the time I was mostly doing lab work and that turned into more. We formed a good relationship and worked really well together. I have been at Cayuse since 2008 and the 2016 vintage will be my ninth harvest.

WWB: You’ve been training under one of the most famous North American wine producers, Christophe Baron. What kind of techniques have you learned from him in terms of creating wines and vineyard management?

EB: I come from a wine school background where you are taught what you can and can’t do. You are taught to manipulate the wines in school but working here as a Vigneronne you go with the vintage and respect the vintage. If it is low alcohol or a warmer year you do what you can to make the wine that best that it is without having to intervene. A lot of people are now working on changing things and putting additives in the wine. For me that was the biggest learning process to wrap my brain around this way to create wine. I have learned a lot through biodynamics and the importance of biodynamics in the vineyard and in the wine studio. Really, we have the easy job inside the wine studio and the hard work is out there in the vineyards. It all starts in the vineyard. Also, I felt so disconnected growing up in Seattle with not knowing where your food or meat comes from or where the grapes come from but here in Walla Walla you feel so connected. I think we are all becoming more connected with farm to table type things like that and I think that trend will continue.

WWB: Your 2012 La Rata was a stunner of a wine, with wonderful terroir, a silky texture and plenty of fruit. Can you talk about the winemaking behind this wine and what we can expect from your future La Rata releases in 2013 and 2014?

EB: The 2012 La Rata was an idea that turned into something much bigger than what we expected. That’s how I relate the zodiac sign to what we do today because my sign is the Rat, hence ‘La Rata’. It all started with a wine that I tasted that morning from Clos Erasmus. The wine comes from a female wine maker and I was inspired by it. We tasted her own label, the Laurel blind, as usual during harvest we regularly do blind tastings. We also had good food for lunch and the wine was inspiring. During that time we were picking Grenache and Cabernet and everything came together for a reason that day. I probably would have never thought to put Grenache and Cabernet together. It is not something that we usually do here at Cayuse Vineyards. I remember writing a note to Christophe and I told him that I wanted to put Grenache and Cabernet together. He seemed to support the project. We followed through with the process with fermentation and thought that this wine was something special and different. In the past we had leftovers and tried different Grenache blends and if you have something left over, sometimes we don’t end up something that we enjoy. But the Grenache and Cabernet really work well together. With the wine I want you to see how the Grenache is the star but the Cabernet works well to elevate it. I think we have created something special with La Rata. I think for the 2013 and the 2014 La Rata you will have that same elegant wine and a lot of finesse. Both of those wines have lot of bright and lush, fleshy character. That’s what I love about the wine. It is something so different from the Cayuse wines. Nothing that we make is quite like La Rata.

WWB: The 2012 Horsepower Sur Echalas Vineyard Grenache was a stunner of a wine that landed on my Top 10 of last year on my 2015 Washington Wine Blog Top 100. Can you talk about that wine and what made it so special? Also can you talk about the special vineyard, the Sur Echalas Vineyard?

EB: The Horsepower project is Christophe’s vision and it is something he has always wanted to do. I think with the project what you are getting is a lot of hard work in the vineyard and that is something that not a lot of people are doing. This 3x3 spacing is not really something that other wineries can do. This spacing in the vineyard makes the wines different. Something special is going on with the tannin and the structure in those wines. I think that also it is the vines competing with root space and the shading but there is something magical going on in the glass. There is tremendous work that goes into the vineyard with the horses and the biodynamic sprays that is done with people using heavy backpacks. The results are in the wine. It is something magical when you are out there with the horses that are working the vineyard. You can’t really describe it. Bringing that animal component to the vineyards is really cool and unique. I will never forget when I first saw the horses working the vineyard. That was something really special. I love being out in the vineyards with the horses. It is hard to believe that the massive animal fits through the vines!

WWB: You and Christophe Baron have produced some fascinating projects in wine. Can you talk about plans for future projects and your desire to innovate?

EB: That is one thing with Christophe is he wants to take things to the next level. Each year just trying to figure out what we can do to make the wines better. We really strive for that. I think a lot of that is constantly tasting and tasting wines from around the world and pushing ourselves to getting something as good as these old world wines. We have those inspirations to be just as good as the top producers in the world. We always want to be at the top and we never stop striving for that.  I have a strong desire to be better. I am not happy with just staying at one point. I want to make wine that inspires people. When you try the Cayuse wines, the No Girls, Horsepower and La Rata, you want that ‘wow’ factor. If the wines aren’t inspiring then it is not fun for us. When you go through the lineup of wines, it is making a product that makes you think about what it is. It is not just wine, it is something that is always changing and evolving. For the future projects, I am really excited about Tempranillo and the future of Tempranillo here in the stones. The 2012 No Girls Tempranillo was just released in March and I am excited about that wine. I think that Washington has a ton of potential with Tempranillo and the plantings are going to be better and better. It is a varietal that I love working with and maybe that is me getting more involved with Spanish wines and creates a lightbulb in my head.

Interview with Rotie Cellars Owner and Head Winemaker, Sean Boyd

Originally from Tacoma, like many winemakers, Sean Boyd has taken an intriguing path to Rotie Cellars. Previously working as a geologist for ten years in oil and gas exploration, Sean worked his first harvest at Waters Winery in 2004. He decided to start his own winery 2007, focusing solely on Rhone varietals. Sean’s background in soil and mineralology has been a great asset for him. He tends to craft more Old World style Washington Red and White wines, focusing on minimal intervention. Sean started Rotie Cellars in Walla Walla but has recently opened a tasting room near Kerloo and Structure in the SoDo district of Seattle.

Some of his recent bottlings at Rotie are just gorgeous. His 2013 ‘Little g’ Grenache (WWB, 93) is a rich and layered effort that will cellar marvelously. I recently sat down with Sean and talked wine. He was just a delight to talk to as I really liked his straightforward and down to earth style. I think you will really enjoy hearing more about him. Here is my interview with Sean Boyd, owner and head winemaker of Rotie Cellars.

WWB: How did you decide to start Rotie Cellars?

SB: It started being enamored by Rhone wines. I liked the freshness, structure and range within the region then like many things a passion led me blindly into winemaking. I was working for two different winemakers learning 2 very different styles and was figuring what I liked and didn't (2004). After 3 harvest tasting barrels, friends barrels, and friends of friends barrels I started understanding what I liked/didn't out of vineyards and varietals in such a vast growing region with is Washington State/Oregon. In 2007 I convinced my employer to make my own for a reduced salary and Rotie Cellars was born. Walla Walla might be the best place to grow all Whites and Syrahs, and anywhere within the middle part of our state that's planted in rocky, steep relief, and next to a large river is probably the best place to grow Grenache and Mourvedre. Like any passion, or addiction, is that 1 contract leads to 10 and then into our own vineyards. I think we have found one of the best places in the world to grow Rhone varietals and as a region are in our infancy so the future is bright.

WWB: What intrigues you most about the Rocks region? I know you are shifting to having more of your wines from this region. Can you talk about your vine training style and how you expect this training style for the vines at your vineyard to increase extraction, minerality and intensity of your wines?

SB: For me it's the first fingerprint of terroir we have within the state. In blinds you can tell what has rocks district fruit. Many other areas have tell tails but are more focused on heat indices rather than the all-encompassing terroir. The money pit we call a vineyard is one of the best things I have ever done. I wasn't born a farmer or on a vineyard so learning the intricacies has been a challenge but paramount as wine is mostly grown not made. The Rocks District is not without its challenges. We are on low lying land which is susceptible to frost and freeze episodes so burying canes and keeping heads/wood low is how we have choosen grow. Both the Grenache and Syrah are on a hybrid head pruning system, hybrid being we have a trellis to support the weight of Syrah. Syrah is known for flopping and growing major canopies that cannot be kept up without trellising. More to your question the closer to the ground also helps us to grow less wood and focus energy into the ground rather than growing wood. The pruning is 1 cluster/shoot on relatively tight spacing so we are focusing on 6-8 clusters/plant which will develop the concentration and depth we want.

WWB: Your oak treatment in your wines tends to be very minimal. Can you talk about that style of winemaking and the problems that can be associated with using more new oak?

SB: If I won the lottery tomorrow I would buy all the cooperages I love and make my friends use them for a year or two. For me there's popsicle stick tannins in new wood that I can do without. When I'm drinking Rhones I don't want to be chewing on wood. Grenache and Mourvedre need little to no oak while Syrah can benefit from a little more. I'm liking to barrel ferment the whites but that's mainly because Kevin Masterman (Winemaker I work with) has shown me the way.

WWB: One of the best Grenache wines from Washington that I reviewed last year was your 2013 Rotie Cellars 'Little G' Grenache (WWB, 93), that showed incredible character and balance. Can you talk about this fantastic wine?

SB: Yes Little g is one of our favorite kids. Year in and year out this is from a site 40-50' up from the Columbia river just down from Goldendale. It's picked the latest possible in the state in the beginning of November and is hanging at 24.5 Brix. This translates to long hang time with incheck Alcs. Most of our Grenache is coopered in 500L Puncheons so we usually pull out 100-150 cases of this pure Grenache that looks more like a Pinot, yet it has the backbone of Grenache. Here you have the dichotomy between a rugged grape that needs the highest heat indices to produce which is comparable to a temperate varietal that requires the least.  

WWB: You have now released some of your 2014 red and white wines. Are you excited about this hot vintage? Can you talk about how you feel this vintage turned out and how the vintage influenced the wines? How was this vintage different an then new, 2015 vintage?

SB: Number one is we have our estate coming online for Syrah within the Northern Red. We are starting the shift into what will be 100% Rocks District fruit within the 2015 vintage Reds. The barrels are getting darker and deeper so we cannot wait for this transition. Right now we are 70% Rocks District with the remaining 30% coming from higher elevation Walla Walla which helps the acidity. In 2015 we had a hot start to the year yet August and September were cooler than normal which saved us. Hope the same to be true for this year as we are 2 weeks ahead of last year on 5/31 as I write this. 2014 was hot but our Syrah and white vineyards in Walla Walla did very well and our GRE and DRE are from areas near steep relief, wind and large rivers. We are so far North that the diurnal shift helps us to retain the acidity naturally and there are tricks within management that can help retain acidity.

Cassandra Brown is the Divisional Beverage Manager with Hakkasan Group, an international entertainment, dining, nightlife, and hospitality company. This group has locations across the United States, Europe, Middle East, and Asia. The name of the group is taken from its Michelin-starred restaurant that builds dining, nightlife, day life, and soon-to-be hotel concepts. Hakkasan restaurant has 11 locations worldwide, as well as Yauatcha, HKK, Sake No Hana, Herringbone, Searsucker, Yellowtail, Stack, Fix, Red Square, Kumi, Citizens and Ling Ling restaurants. A recent visit to Searsucker in Las Vegas at Caesar’s Palace impressed. The food quality was exceptional, considering the price. We ordered more than five bar menu items, including the excellent steak tartare and burrata. The wine list offers some great new world selections (http://searsucker.com/las-vegas-menus/#), including the 2013 Groth Sauvignon Blanc (WWB, 91 points) and 2013 Landmark ‘Overlook’ Pinot Noir (WWB, 91 points). These wine prices are reasonable and won’t break the bank. I recently had the chance to sit down with Cassandra Brown. Cassandra, the Divisional Beverage Manager with Hakkasan Group, which also manages Searsucker, has worked extensively in the food and beverage industry. She was certainly a candid and insightful interview, with a wealth of knowledge with regards to wine, wine training and education, as well as restaurant management. Here is my interview with Cassandra Brown, CS, CSW

WWB: Can you talk about your background in wine and how you came to the Hakkasaan group?

CB: I have been with Hakkasan Group for almost three years, and Divisional Beverage Manager for well over a year. Even though I came to Hakkasan with a plethora of knowledge and experience, I started as a floor Somm at Hakkasan San Francisco. I came into the job with extensive management and other experience. With regards to restaurants, aside from being a Sommelier, I’ve been everything from a back-waiter to a Director of Operations, and I’ve worked with 5 Michelin Star Chefs in different stages of their careers. I earned my Certified Sommelier credential in 2007 through the Court of Master Sommeliers and was actually one of the first persons of color to become a Certified Sommelier through the Court. It’s very well possible that I could have been the first black female to complete this, so I have been doing this for a quite some time. Soon after I completed my Certified credential, I was able to complete my CSW (Certified Specialist of Wine) through the Society of Wine Educators. I also became a professional wine judge the very next year. I’ve also earned the CWAS credential (California Wine Appellation Specialist) with honors from the San Francisco Wine School, and I’m currently pursuing my Advanced Certificate with the Wine and Spirits Education Trust of London. I currently managing the wine and beverage program for the ‘Fabric of Social Dining’ restaurant concepts, founded by celebrity Chef Brian Malarkey which encompasses Searsucker, with other locations in Del Mar, downtown San Diego and Austin, Texas, as well as its sister restaurant, Herringbonewith locations in La Jolla, West Hollywood, Santa Monica and soon to be Las Vegas at Aria Hotel and Casino.

WWB: I am impressed with the small but excellent wine list at Searsucker, Las Vegas. Can you talk about creating the wine list at Searsucker?

CB: When I came over to the ‘Fabrics’, I inherited five restaurants and wine lists at once, which was not an easy task. One of my previous positions was Wine and Beverage Director for the Left Bank Restaurant Group in the San Francisco Bay area where I worked with Michelin Star Chef Roland Passot, and I managed the wine and beverage program for 5 locations. And it’s funny, because a little while after I left, they brought in a Master Sommelier to oversee that program. In terms of the different restaurants that I work with currently, each restaurant has its own demographic and what I call a different ‘energy’. In San Diego, those guys surf, and everyone is more laid back, and wine isn’t a big focus down there, but you still want to represent the culture. Most of the people tend to be more into craft beer and cocktails, but the observing the differences gives you the opportunity to do tweaks here and there. I found it very important and valuable to listen to the people who work in the restaurants, especially those who were there before me. It’s a good way of understanding what’s best to pour in each location. I am in the process of developing a ‘signature wine’ program for the ‘Fabrics’, a core list of wines that can be shared across all the Searsuckers and Herringbones, and I would like to launch it early next year. The Hakkasan branded locations have signature wines as well, and I would like to extend that principal over to the ‘Fabrics’. And even though there are lots of similarities among the restaurants, there are a ton of differences, and I want to try and consider everything. For instance, something that will work at Del Mar and down downtown San Diego might not work in La Jolla. La Jolla is very wine savvy, and they are willing to spend a little bit extra on their wine. And in Del Mar, there is a lot of money, but people might not want to spend as much of their money, and it’s good to know that. You must always keep in mind the location of the restaurant and the people that come in there. The downtown San Diego Searsucker location tends to be a mixture of all types of people, including locals and tourists. In the Austin, Texas location, we sell big and bold wines during Formula One … the Formula One wines I call them… wines like Opus One and such.

WWB: What did you like about their wine program at Hakkasan?

CB: The Hakkasan wine program is very impressive. There is a lot that goes into constructing the wine list. The Hakkasan wine program is something that has manifested over many years. Our Group Head of Wine in London, Christine Parkinson, is very well respected around the world, and I get to work directly with her. There is a great benefit to having personal time with her and drawing from her experience. She has been with Hakkasan since the very beginning, and her work in wine is excellent. Working with her greatly enhances what I offer not only to the company but to the profession as well.

WWB: Can you talk about the wine list at Searsucker in Las Vegas?

CB: Vegas was very new to me. I would come here from time to time for work, but I never spent a tremendous amount of time here. Vegas is very pedestrian. That got me thinking about what I call ‘creature comforts’. We wanted a program that would appeal to the masses and wine that the servers and the other staff would be comfortable selling. We wanted to choose wines that would appeal to many types of people, and all types of tourists. Everything is a collaborative effort, and you draw valuable information from your team, but it is my job to also oversee the program as well as execute corporate initiatives, grow vendor relationships, tasting, and so on.

WWB: I saw that you have the Landmark wines on the Searsucker Las Vegas wine list. Can you talk about the Landmark wines?

CB: Landmark wines tend to be very consistent and very popular. The Landmark wines are extremely approachable and being from Sonoma, they offer great structure, drinkability and are food friendly. They seem to appeal to a variety of palates, regardless of what people like to drink. Aside from Searsucker Las Vegas, I’m currently pouring the Landmark wines at Herringbone Santa Monica, which is our most recent opening for Hakkasan group. Herringbone Santa Monica came swinging out of the gate, and we were pretty sure that this restaurant was going to be a hit. Over time, I have learned to consider all types of wines that work well with a variety of foods, from spicy to savory. When we opened Searsucker Las Vegas, we thought that the Landmark wines would complement the menu very well, and they will also be part of the Fabric’s signature wine selections as well.

WWB: What are some of your career aspirations in the world of wine?

CB: I really enjoy working in a corporate environment. I like being a wine buyer and working on the corporate side of wine. I have also been on the consulting side where I’ve helped restaurants develop their wine programs as well as trained their staff. I also enjoy judging. I currently judge the LA International and the California State Fair wine competitions. Wine judging is hard work, but it can be a lot of fun, and I like doing the fun things in our business. I’ve also taught wine classes in the private sector for enthusiasts. My take on wine is that wine should be fun, not intimidating. I was recently given some amazing feedback that one of my blind tasting classes at the LA County Fair went extremely well and was very popular. My approach was to take people through what leads up to the actual blind tasting process…What we look for…what makes one wine different from the one next to it…how to look for, smell and taste the differences...and how those differences help us draw certain conclusions. It’s all about the practice and prep work that leads up to taking an actual exam, not to mention all the stuff that you have to do before you even pick up a glass. The documentary film ‘SOMM’ has had a major impact, and there is a sequel that is soon be released. ‘SOMM’ showed the masses the good, the bad and the ugly of what we do as sommeliers. Our preparedness is all for our guests’ benefit and to heighten the guest experience. I am happy with whatever and wherever wine takes me, and I absolutely love working with Hakkasan Group. I would love to move up in the company, and I’m also interested in other side projects. I’m currently in the middle of the opening of Herringbone at Aria [Hotel], and I just finished the list for that venue. We’ll have some of the same things as Searsucker, but I will sprinkle in quite a few more things, like more Burgundies and Bordeaux, large format bottles, but make it fun and approachable. This list has around 120ish wines whereas other lists have around 80ish. The Fabrics are and have always been very cocktail and craft beer focused. But now with our expansion into other demographics, we are taking wine out of the shadows, finally putting more of a spotlight on wine which of course, makes me very happy!

Interview with Ron Bunnell, Owner and Head Winemaker of Bunnell Family Cellar

One of the big name winemakers in Washington, Ron Bunnell was the former head winemaker at Col Solare prior to starting his own winery, Bunnell Family Cellar. Originally from Memphis, he completed a degree in plant ecology from the University of Tennessee, and began working as a botanist. Like many eminent winemakers, Ron caught the wine bug and enrolled in the UC Davis viticulture program. He became enchanted by Napa Cabernet and then worked for famed wineries Charles Krug and Beringer before landing at Kendall-Jackson. Ron was then hired by Chateau St. Michelle in 1999 and took over their red wine program, including their Col Solare bottlings. Ron had wanted to have his own winery for many years, so in 2005 he took his chance and started Bunnell Family Cellar. Bunnell has tasting rooms both in Woodinville and Prosser. Their Prosser restaurant, Wine O' Clock (http://www.bunnellfamilycellar.com/Page.aspx?PageID=1003) is an absolutely fantastic stop for food in wine, with a marvelous outdoor patio to soak up the Eastern Washington sun.  I recently had the chance to sit down with Ron and talk about his fantastic Rhone style wines, as well as his background in winemaking. Learn more about Ron and his winery at www.bunnellfamilycellar.com/ Here is my interview with superstar winemaker, Ron Bunnell.

WWB: You have incredible range in your winemaking career, previously working at Kendall-Jackson to Beringer to Chateau St. Michelle and Col Solare. Can you talk about how some of your previous winemaking experiences have made you a better winemaker for Bunnell Family Cellar? Are there any particular people in wine that have influenced you and your winemaking?

RB: I was very fortunate to work for progressive, research oriented wine companies, which allowed me a steep learning curve early in my career. For instance, Beringer, Kendall-Jackson and Ste. Michelle all had extensive barrel evaluation programs. That experience has served me well in the small setting of our family winery. As Syrah program leader for Kendall-Jackson, I began my long association with my favorite grape variety. While Head Red Winemaker at Ste. Michelle, I established relationships with many of the growers in Washington. This has been invaluable in deciding which growers to work with at Bunnell Family Cellar.

There are many winemakers who have had a significant influence on my career. Patrick Leon, formerly of Georges Duboeuf and Chateau Mouton Rothschild, and Jean-Louis Mandrau of former winemaker at Chateau La Tour were both consultants during my years at Beringer Vineyards. Ed Sbragia, Winemaker Emeritus at Beringer was my friend and supervisor. Randy Ullom of Kendall-Jackson, Piero Antinori and Renzo Cotarella of Antinori and Col Solare have all been important influences.

WWB: Your 2009 Bunnell Family Cellar 'ALX' Syrah was a stunning wine that landed on my Top 100 wines of 2015 (http://www.washingtonwineblog.com/top-100#/2015-top-100/). Can you talk about the winemaking behind this rich, layered and decadent Syrah, that is named after your son, Alex?

RB: Conceptually, we wanted to segue from the three “Rhone” style blends we were making to two blends, one of which would be modeled after the Southern Rhone, Grenache based, style and the other, a Syrah-dominant Northern Rhone style. The French might use the terms “feminine” and “masculine” to describe these divergent styles. We named the feminine wine “LIA” after our daughter, and the masculine wine “ALX” after our son, Alex. The winemaking of ALX is an aggressively extractive fermentation, utilizing a minimum of four punch downs daily. In addition, we employ saigner method to concentrate the skin: juice ratio of the fermenting must. The rest is no secret, it takes great grapes to make great wine.

WWB: You source from a range of vineyards, everywhere from Lake Chelan (Gewurtztraminer) to Snipes Mountain (Aligote) to Red Mountain (Bordeaux blends). Can you talk about the incredible range of terroir that you work with and some emerging regions in Washington that you think have good potential?

RB: My tenure at Ste. Michelle exposed me to grape sources throughout the Columbia Valley. I have drawn on this experience to select specific vineyards and growers to work with. Today, I am especially excited about two new viticulture areas. The first is a corridor immediately adjacent to the Columbia River, just south of Lake Chelan, near Orondo. This corridor is quite warm and so can easily ripen Bordeaux and Rhone red varieties, but benefits from the moderating influence of the river. This area has historically been planted to apples, but is starting to be planted to grapes by a few pioneering growers. I am very excited by the 2015 first crop reds from Double D Vineyard, my client in this new area.

The second emerging area which I am focusing on is Painted Hills Vineyard on the north facing slope of the Horse Heaven Hills, south of Sunnyside in Yakima Valley. The site is outside the boundaries of both Horse Heaven AVA and Yakima Valley AVA. Like the Orondo site, this land has never been planted to grapes before. I have never seen such young Cabernet vines perform so well. I am also sourcing Malbec, Petit Verdot and Syrah from this vineyard.

WWB: At Bunnell Family Cellar you have gained a nationwide reputation for producing high quality Rhone varietals. Can you talk about some of the recent vintages, 2013, 2014 and 2015 and how these varietals fared in these warm vintages? Do you have any concerns regarding the frost during the winter of 2014 and the heat during the summer of 2015? Out of these three vintages which one do you feel has the best potential for red wines and which one has the best potential for white wines?

RB: Generally, warmer vintages in Washington yield excellent results over a wider range of varieties unless the heat events occur during critical periods of fruit development such as flowering and fruit set. Having said that, there are some Rhone varieties which I believe produce more interesting wines in cooler seasons, such as Grenache and Counoise in 2010 and 2011. The cooler weather and longer hang time aids in color development and aromatic complexity.  

Regarding cold events, I am always concerned about the long-term effects of cold events, whether they are early frost events which can harm vines not yet dormant or extreme winter temperatures which can kill the vines.  It is not always predictable, even if vine and buds survive a cold event, what the long-term damage is.

I am always reticent to predict the ultimate potential quality of a particular vintage because I have seen too many exceptions to such predictions. However, of the three most recent vintages, I am especially excited about the 2014 reds and 2015 whites.

WWB: When you are not enjoying your wines, what is typically in your glass? Any particular wines of the world or regions of the world that you gravitate towards?

RB: I tend to drink more red than white, and am a long-time fan of French Rhones, and Italian reds from Tuscany and Piedmonte. In the New World, I am enjoying Argentine Malbec.

Interview with Revelry Vintners Owner and Winemaker, Jared Burns

Fellow Whitman graduate, Jared Burns, has followed his dream with Revelry. A few weeks back I had the chance to speak to Jared about his winery and excellent wines that showcase the Columbia Valley. He first began making wine more than 10 years ago, with the first vintage in 2005. Jared makes a host of wines at Revelry. His new 2015 Rosé release (WWB, 89) was absolutely crisp and fantastic for a hot summer day. For those who are Cabernet lovers, try his 2012 D11 Cabernet Sauvignon (WWB, 92) which showcases the richness and balance of the great vintage. Look for more of his wines at revelryvintners.com. Here is my interview with Jared Burns, owner and winemaker of Revelry Vintners in Walla Walla.

info@revelrywines.com

WWB: How did you decide to start Revelry?

JB: I came about wine in a unique way.  When I was about nine years old my Dad started a company called Supreme Corq, which was the world’s first synthetic wine cork manufacturer.  He had a passion for wine, and growing up he would let my sister and I taste and try wines, so I had a familiarity and connection to wine at a young age.  It wasn’t until I was in college here in Walla Walla where I myself truly discovered wine.  I was out at dinner with my folks and we had a 1997, I think it was, Woodward [Canyon] Old Vines Cabernet Sauvignon.  It was delicious.  We asked Bob, the owner of Backstage Bistro which is sadly no longer around, what he thought would hang with that wine.  He was gone for some time and came back with a 6 pack of 1998 Canoe Ridge Reserve Merlot which just looked impressive.  He said he had called Rick Small and asked him to recommend a wine, and that this was his pick.  That Merlot really influenced me.  I was in love with that wine.  It struck me that both of these wines along with others, were all grown right here in Washington where I was raised.  For all of the amazing wines - first and second growths, you name it - that I tried growing up, it was Washington wines I was most drawn to.  I left Walla Walla after graduating in 2003 and found myself getting more and more curious about the wine industry and making wine.  In 2005 I started Revelry with the concept to create varietal wines representative of the quality of wines here in Walla Walla, but to sell them for less than $20.  I was 24 at the time and wanted to my peers to have access to wines like I did.  Its been an evolution since that time.  We now make 15 different wines ranging from $12 to $60 a bottle.

WWB: What are some of the challenges with the booming Washington wine industry?

JB: I don’t look at the world through obstacles. I think that has been true since day one. When we want to do something we make it happen, however that might be. There is more competition right now both in the Washington wine market and internationally. Since day one we have had a distribution focused business model. We sell a lot of our wine through distribution and we have found some nice success with that in this economy. We have always had a segment that is under 20 dollars and that struck a core through the recession and beyond. Distributing wines is extremely competitive.  Washington itself is a growing category but we are just beginning to tell our story.  I think that is one of the great challenges for Washington wine, but it is changing quickly. Not all our 900 wineries are able to travel abroad and tell the story. Ultimately the more wineries working together to tow the line and share the story of Washington wine the faster we will all grow. Every year we try to further cement our place in the global wine industry and tell not only our story better but the Washington story as well and we try to do our part with that. If it wasn’t a challenge, we wouldn’t want to do it.

WWB: I had the chance to try your 2012 D11 Cabernet and was very impressed with the bottling. Can you talk about that wine and what makes it special?

JB: I think the vineyard makes it really special. With all of our wines we try to let the fruit shine. I think there is a lot of intensity and structure in that fruit, and it tends to have less tannic structure than Red Mountain. As we might do with a Syrah and Rhone varietals we work to mitigate oak tannin in our winemaking, letting the natural grape tannin carry the load. The D11 has beautiful fruit, and a very round and full profile.  A lot of that happens in the vineyard. That is complimented by what we do there. We are not trying to amplify the scale structure of the wine.

WWB: What are some of the challenges of sourcing from other vineyards and what are some of the advantages?

JB: I think the advantage is, being an 11 year old winery, we have vineyard sites that are three times our age. They have great viticulturists on their staff. They care for the vineyards on a daily basis. From this model we have access to great diversity in our vineyard sites.  This is where the Aerials Series was born.  We are pinpointing specific clones of grape varieties, planted in a particular soil type, in an area with a unique exposure and microclimate.  That series evolved naturally from our sourcing model, and over time we came to appreciate the distinct qualities of each wine and site in the series. On the other hand, the challenges are you totally can’t control your costs. In some cases if you contribute to making a vineyard more known, effectively raising your own costs. That just comes with the nature of the industry.

WWB: Can you talk about how you obtained your space here at the Walla Walla Airport?

JB: When I started the winery there was no suitable industrial space available for winemaking. The history of this area is really cool. The airport was funded 7 days after the bombing of Pearl Harbor for construction as a training base for heavy bomber crews. The Memphis Belle in fact originated in Walla Walla. It was the first plane to complete 25 missions in the war which at the time was a feat. I started the winery on a shoestring and this space was what was available. I think this is true for most wineries out here. We now have four buildings out here, all of which had a purpose on the old base, and we’ve retrofitted them for winemaking.  We love the history here and it has been a great home.  We are however in the early stages of design on a new winery and property.  Be on the lookout for that in 2017.

WWB: I was also very impressed with your new 2015 Revelry Vintners Rosé (WWB, 89), one of my recommended wines for spring, which showed a wonderful array of fruit and had nice balance considering the heat of the vintage. Can you talk about this fantastic new release wine?

JB: Thank you.  I love that wine.  If I could replicate a Rosé I would make this one over and over again.  We have been making Rosé from Cabernet Franc and Grenache for five years now, only in scant amounts.  This year we made about 400 cases and it is already just about sold out and its only the beginning of April.  Its 83% Cabernet Franc and 17% Grenache.  The Franc tends to set the vibrance and hue of the wine, while the Grenache gives the wine amazing texture and aromatics.  Its the perfect wine for just about everything.  We spend a lot of time outdoors here in the spring and summer and drink a lot of this wine.

Oregon native Tresider Burns may be taking over some big shoes at White Rose but he enters this new position with a very strong pedigree. Formerly in the technology industry, Tresider has been serving as assistant winemaker at Brittan Vineyards, helping craft what I consider to be some of the most influential North American Pinot Noirs. Tresider also worked at Lemelson and has a passion for making world class Pinot Noir. I am very excited to see his influence in the glass at White Rose. Here is my interview with Tresider Burns, new White Rose winemaker. 

WWB: What was it like growing up in Oregon and experiencing the incredible influence that Oregon wine has had in the region. You spent a considerable amount of time in the technology industry before starting your winemaking career. How did you first become interested in being a winemaker?

TB:  I grew up just early enough, and in just enough of an isolated place (Gold Beach for most of my childhood), that my early memories of my parents enjoying wine are from their trips to Napa and Sonoma.  It was through them that I learned the importance of enjoying good wine with good food.  I remember wooden boxes stashed away after their trips to California.  There was a signed case of Pat Paulsen Cabernet that was a particularly prized possession.   We moved north to Newport when I was in high school and I spent a good chunk of that time in Yamhill County.  I remember Oregon wine being something that intrigued them but it wasn't yet on my radar.  During college, I noticed a few wineries popping up around Charlottesville but again, I was one step ahead of wine, and left before that wine scene took off.

It wasn't until I moved to San Francisco that I really started appreciating wine.  I credit an old roommate who introduced me to a number of French wines and turned me on to the history of wine.  Many great trips to Napa, Sonoma and Anderson valleys soon followed.  After ten years working in technology, I wanted to create something more tangible than the short-lived websites I'd been building.  Wine attracted me because it was something I could share with friends and family and it creates a legacy, many of these bottles will be around long after we're gone and I hope folks think about the winemakers of the past when they open old bottles.  I know I do.

I was away from Oregon for fifteen years.  It took me some time to reacclimate as an Oregonian but I feel like I'm back home.  After fifteen years away, it turns out what I really learned is that Oregon is an incredibly unique and special place.  What an incredible honor to be part of that.

WWB: Can you talk about your experience working at Lemelson Vineyards following your enology studies at Oregon State University?:

TB: I could not have asked for a better experience after grad school than the four years I spent working with Anthony King at Lemelson.  Anthony is an incredibly thoughtful, detail-oriented winemaker.  He doesn't use any tricks or fancy products, he just pays attention every second that wine is under his purview.  He's one of the best natural winemakers in the country although I bet few people know that because they see a UC Davis trained winemaker building incredibly sound wines and just assume they aren't natural.  Anthony taught me never to settle, to always keep improving.  He's the Jiro Ono of the wine world as I'm sure he'll never be completely happy with a wine he's made.  But damn, they keep getting better year after year.  

I credit Anthony with also providing a solid education in the vineyard.  He tasked the production crew with crop estimating and drought monitoring.  It got us out in the field for a big chunk of the summer and was a great study in organic grape growing.

WWB: How die you decide to come to Brittan Vineyards? What has it been like working under legendary winemaker, Robert Brittan and producing some incredible terroir-driven and stony Pinot Noir?

TB: After leaving Lemelson, it was important to me to spend more time with a mentor. I didn't want to jump into a head winemaking role until I was truly ready.  Robert Brittan was a natural choice, I knew Robert and I knew his high standards.  He's also a UC Davis educated winemaker who got his start in California wine country just like Anthony.  I guess I have a type. 

The Brittan site is truly amazing.  Everything is turned up to 11 in those wines.  More phenolics, acid and pigmentation than any other wines in the valley.  What a cool challenge as a winemaker to create wines under those conditions.  When we nailed it, those wines were the most layered and intriguing wines in the Willamette Valley. Robert has been making wine for over forty years but he's still learning, still challenging his assumptions.  Every year we spent days strategizing about the upcoming harvest.  We looked at experiments from the previous harvest, the ferments we nailed and the ones we felt were disappointments.  The mantra was constant improvement.  I think that's a theme, the best winemakers never settle.  Robert's a perfect example and his wines demonstrate that pursuit.

WWB: What are some of the biggest challenges that you face taking over the winemaking at White Rose Estate?

TB: I’m incredibly excited for the opportunity to make wine at White Rose.  It's unfortunate it happened under such tragic circumstances.  I do believe that wine is legacy and my job will be to respect Jesus' legacy.  I plan to continue the winemaking in his style and make sure his last vintage makes it safely to bottle.  He and Greg Sanders built a wonderful brand with a reputation for quality, why would I change that?  I also love whole cluster winemaking.  It's probably the most challenging way to create beautiful Pinot noir but when it works, it's transcendent.  Jesus' wine knowledge came through practical application, learning in the winery.  I look forward to adding a scientific eye toward whole cluster winemaking. 

Another big challenge is simply the fact that it's a new site for me.  I know it's a great piece of ground but I'll need time to learn its idiosyncrasies and how to coax out its personality in the fermenter.  That's always a daunting task the first time you tackle a vineyard.  Greg's been working the site for twenty years so I'm sure we'll be able to make that happen together.

WWB: What are some of your favorite Oregon wines and vintages and why?

TB: During the 2017 harvest, a friend visited from California.  We met up at Thistle and I brought along a bottle of 2010 Lemelson Chestnut Hill Vineyard Pinot for the dinner.  The wine was so beautiful but I found myself mourning and thinking, "we'll never get vintages like this again."  I love the cool vintages.  If I see 2007, 2010 or 2011 on a bottle of Oregon wine, I get excited.  Those vintages took great skill in the vineyard and the winery.  We're on such a streak of warm vintages I miss that lighter, tension-driven old school style.  My research at Oregon State focused on improving color in Pinot noir but we haven't had to worry about that for years.  Warm vintages are almost too easy.  Long picking windows, wearing shorts and t-shirts in the winery, no disease pressure.  The cool years are a bear to work.  Freezing temperatures, a desperate race to achieve some sort of maturity, fighting botrytis.  I guess in a way, the struggle is directly proportional to my later enjoyment of the wine.

I get excited opening bottles of Cristom, Bethel Heights and Eyrie. I drool over Chardonnay from Seven Springs, Hyland and Fairsing.  Grant Coulter is doing amazing things with whole cluster.  It's such an exciting time for Oregon wine.  The quality level across the industry is incredible.  White Rose attracted me because it's always been in the upper echelon.  I look forward to continuing that tradition.

nterview with Trey Busch, Winemaker and Co-Owner of Sleight of Hand Cellars

One of the iconic figures in Washington wine, Trey Busch has a longstanding history in the industry. Trey finally was convinced to start his winemaking journey in 2000, moving to Walla Walla and working under the late Eric Dunham of Dunham Cellars. Trey is a delightful guy to spend time with. I recently visited with him at his winery and he is truly producing some of the best wine lineups in the state. He also shares my love for Pearl Jam and great French wines. I think you will very much enjoy hearing his story of wine. Here is my interview with Trey Busch, Winemaker and Co-Owner of Sleight of Hand Cellars.

WWB: How did you decide to star working for Eric Dunham as his assistant in 2000? Can you talk about winemaking techniques or industry secrets that you learned from Eric?

TB: I met Eric Dunham in the late 90’s through my friend and fellow winemaker Jamie Brown (Waters Winery). Jamie and I met when he owned a record store in Seattle. We became friends, and in 97 Jamie closed his store and move back to Walla Walla, where he was born and raised. I went to visit Jamie and through those visits, met Eric. I had already fallen in love with Walla Walla as a town. I was, at the time, a buyer for Nordstrom, and I had a brand new baby girl. I was working way too many hours, missing seeing my baby girl grow up, and dreamed of a way to escape to Walla Walla. Jamie had introduced me to Eric at a dinner party in 1998, and we quickly became friends as well. In the spring of 2000, we were in Walla Walla on another visit, and Eric had us over for dinner. He asked me if I would ever consider moving to Walla Walla, and I told him “Sure, if I had a job. But what would I do in Walla Walla?” He simply replied, “Come and work for me”. I mentioned that I did not know the FIRST thing about the wine business or winemaking. He said, “I can teach you how to make wine. You can help me with sales and marketing”.  And that was it. I asked my wife at the time if she would be willing to uproot our world and move to Walla Walla, and she said yes, so in July of 2000, I quit my corporate gig at Nordstrom, moved to WW, and went to work for Eric and his family.

The one big thing that I definitely took away from working for Eric for 2 years was the “art” of winemaking instead of the “science” of winemaking. Eric always said that you should know enough science to not screw things up. But he was an artist in so many ways, especially with his winemaking. He created wines using a wide array of vineyards, and he treated them like a palate of colors as if he were painting on canvas. By blending multiple vineyards, he could create these incredible layers of flavors, aromas, and textures in his finished wines, something you could not necessarily coax out of a single vineyard wine. That is something that I try to do today at Sleight of Hand. We work with multiple vineyards, and sometimes multiple blocks within a vineyard, to craft equally complex wines.

WWB: How did you decide to take a leap of faith and launch Sleight of Hand Cellars in 2007?

TB: I had been at Basel Cellars for 5 years after starting that project, and felt it was time to start my own project. I loved the wines I was making at Basel but always knew that I was just going to be an employee. I had met Sandy and Jerry Solomon while I was the winemaker at Basel, they loved the wines I was making, and I invited them out to Walla Walla in the fall of 2006. They fell in love with the town just as quickly as I had a decade earlier. I had a business plan already written, and Jerry said that he would look it over for me (he is an attorney with a practice in San Diego). After looking at my business plan, he was walking with Sandy down Palouse Street, and she said “OK, let’s do it. Let’s sell everything and move here”. She had no idea I had given Jerry that business plan for the winery, and I really did not give it to him with the intention of bringing him on as my partner. But he came to me and said he loved the business plan, wanted to be my partner in it, with the one caveat that I teach him how to make wine just like Eric taught me! So we launched the brand in June 2007, and here we are 11 years later!

WWB: What are some of the winemaking challenges when dealing with these recent hot vintages? 

TB: Finding freshness and balance in the wines while getting the fruit flavors that we look for in our wines. We work closely with our growers on yields and canopy management. And we make sure that our picking decisions lean on the earlier side instead of the later side. We will often make multiple passes to get different levels of acidity, flavors, and tannins within one block so we have more tools (colors on the palate) to work with for blending a complex, balanced, and fresh wine.

WWB: Can you talk about one of the stars of your great lineup, the 2015 Sleight of Hand ‘The Psychadelic’ Syrah (WWB, 93). How do you capture the incredible range of flavors and aromatics in this sexy wine. 

TB: That is one of our favorite wines to make every year. We love the Rocks District. And we are fortunate to be partners in Stoney Vine Vineyard where the grapes are sourced for the Psychedelic every year. As I mentioned earlier, we rely on multiple picks within a vineyard to capture multiple levels of flavors and aromas, as well as textures. We utilize quite a bit of whole cluster (we foot crush the grapes for stem inclusion, which provides aromatic complexity and tannins). We utilize native fermentation, the yeast that live down in the rocks district are very aggressive, and our fermentations only last about 10-12 days. Once dry, we go to a combination of mostly older barrels and lately, mostly large format barriques (450 and 500L barrels). The wine goes to barrel “dirty” (heavy lees) and is never racked. Other than some small Sulphur additions and topping, we leave this wine alone for 15-16 months before bottling. It is the wine we do the least amount to, yet is always one of the most complex wines in our portfolio. It has all the amazing savory aromatics that we love about the rocks, but a beautiful, floral note not found on wines further east on the rocks. Texturally it is lush, but still with good acidity and freshness. I have found that these wines age surprisingly well.  

WWB: When you are not enjoying Washington wine, what are some of your favorite wines of the world?

TB: Wines from Chablis and the Northern Rhone.

Interview with Nina Buty, owner of Buty Winery in Walla Walla

Nina Buty is a proud Whitman graduate (like this writer) that started Buty Winery in 2000 with Caleb Foster. Buty was born in 1998 when Nina and Caleb were on a backpacking trip in the Cascades. They created their business plan on a napkin to start a winery and focus on different style blends, such as their signature Bordeaux style white blend, sourcing from some of the best vineyards in the state, including Champoux and Conner Lee. Buty debuted in 2000 with five wines. They brought on Zelma Long to do consultant winemaking, and now Chris Dowsett serves as head winemaker. Nina, not only a owner but a mother with small children, continues to run the impressive boutique style of winery that has received accolades from innumerable wine publications. Talented head winemaker Chris Dowsett impressed with his new releases, as Buty are in very good hands with Chris. I recently had the chance to sit down with Nina Buty, owner of Buty Winery. She told me about her story in wine and I think you’ll find this interview as interesting and engaging as I did. Here is my interview with Nina Buty:

WWB: I visited Buty this fall and was very impressed with your overall lineup of wines. Can you talk a bit about the style of winemaking for your red and white wines? 

NB: Our winery was founded on a belief in the artistry of the blend. In fact, with the exception of our Conner Lee Vineyard Chardonnay, all of our Buty wines are blends (and even our Conner Lee Chardonnay is approached much like a blend). While each wine has its own distinctive personality that reflects the varietals, the vintage and the vineyards the wines come from, there are certainly common threads that run through our wines, including beautiful aromatics and silky textures. To achieve this, our style of winemaking is very natural, but this does not mean that it is hands off. Though we apply gentle winemaking techniques such as minimal handling, and often uses little-or-no-new oak, every choice made about fermentation, extraction, cooperage, blending, racking and aging is intended to help achieve a stylistic vision. We also don’t do any enhancements, which means we don’t add acid, use dehydrators, concentrators, water additions, spinning cones, or other such “enhancement tools.” This ensures that the authentic character of the wines is rooted in the soil of the sites they come from.

WWB: The Rockgarden Estate vineyard produces some wonderful earthy and terroir-driven red wines. Can you talk more about the vineyard in terms of the soil and climate? What are the typical characters in the wines produced from this vineyard?

 NB: In 2006, after years of searching for the ideal site to establish an estate vineyard, we purchased 10 acres of land in the Milton-Freewater Fan region of Walla Walla Valley. For over a hundred years, this region has been the valley’s most coveted farming land, and over the past two decades it has earned a reputation for being home to some of Walla Walla Valley’s greatest vineyards. In fact, this past year, The Rocks District of Milton-Freewater earned official status as an American Viticultural Area—a process that we were actively involved in. Our own Rockgarden Estate is named in honor of the famous basalt cobblestones that help to make this section in the southeast part of the valley such renowned winegrowing land. These rocks amplify, and radiate back, heat from the sun. In addition, Rockgarden Estate is ideally situated in the highest part of the cobblestones. These factors, and others, contribute to wines that have beautiful lush fruit characteristics at relatively modest alcohol levels, but also wonderful savory qualities. Along with enticing lavender and violet aromas, Rockgarden yields these really fascinating beach smoke notes that hint at sea spray. As the vines evolve, these qualities are becoming more and more complex, and even more compelling.

WWB: Can you talk a bit about your background in wine and how you decided to start Buty in 2000?

 NB: I was born in Seattle, Washington, and grew up in various parts of the state. I fell in love with the pace, climate and people of Eastern Washington early on, and attended Whitman College, where I earned a degree in art history, with minors in studio art and geology. While I wasn’t consciously aware of it at the time, what I was studying laid a really strong foundation for my future in wine. I was also developing a real love of wine, most significantly Washington wine, and its amazing potential. After several years of working in public service, I founded Buty in 2000. For me, the creation of wine was a natural extension of my background in art and geology. It also allowed me to combine my desire to work with nature in a creative way.

From the outset, our goal has been to make exceptional wines that showcase masterful blending, while being true to their Washington roots and the great vineyards they come from. Working with our longtime Winemaker Chris Dowsett, and our good friend Zelma Long, I think we’ve stayed very true to those ideals.

WWB: I am also a Whitman grad and I feel like the balance of education at Whitman prepared me well for my business life. Can you talk about how your educational background has influenced your ability to run a successful winery that has gained a very strong national reputation? 

 NB: To expand a bit on my last answer, I would just say that for me, I found incredible value in receiving a well-rounded liberal arts education from Whitman. Studying art history and geology, I spent most of my time in the arts building and the science building. What’s fascinating looking back is how much this foundation ended up being relevant to Buty. When it comes to wine, the arts and science are remarkably intertwined.

WWB: You must be an incredibly busy person. What are the challenges with owning a successful winery and raising children? 

 NB: When you run your own business, the boundaries between work and life are very porous—the business will expand to fill all the space you will allow it. Children are like that too. I’m always thinking of my children, and my business. Because of this, I approach life and making wine with a very similar philosophy. I see the two as deeply interwoven. My children have grown up playing in the vineyards. They have a deep understanding of the seasons, and a very developed awareness of a rural agricultural life, and how this life can be the foundation of a business. They know the difference between soil and dirt. They have that connection to the land and farming, which is a gift. They also see their mother working hard and fully investing herself doing something she loves, which I hope will set a positive example.

Interview with Dennis Cakebread, Founder of Mullan Road Cellars

One of the inspiring family stories in wine, the Cakebread family is one of the pioneering families in Napa. Dennis and his brother, Bruce, have helped Cakebread celebrate over 40 years in wine. Dennis began his wine business career while studying accounting at CAL Berkeley, when he and his two brothers would help out at the family winery founded in 1973 by Jack and Dolores Cakebread. After decades of great success with helping market Cakebread Cellars internationally and domestically, in 2012 a winery project many years in the making was formed as Dennis started producing a Bordeaux style wine from Washington. With superstar winemaker Aryn Morell in charge of the winemaking, Mullan Road Cellars was conceived and has subsequently been greeted with some great critical acclaim. I recently had the great opportunity to sit down with Dennis Cakebread and talk about Mullan Road. He talked about his inspirations to start this winery and I think you will very much enjoy hearing more about his story in wine. Here is my interview with Dennis Cakebread, founder of Mullan Road Cellars

WWB: How were you first inspired to start Mullan Road Cellars in 2012? Can you talk about the inspiration behind the name?

DC: We have known that we would be looking for a new wine project since the early 90’s, as part of a long term strategic plan. I had been looking at different regions for a number of years and visited Walla Walla.  After visiting with some friends and tasting the wines, I became more focused on the area.  

The story behind the name is that the Mullan Road was the first wagon road to cross the Rocky Mountains. It was built by Lieutenant John Mullan, who led that effort to cross the continental divide, which resulted in the 612-mile long road. The Mullan Road now runs through Walla Walla’s winemaking region to Fort Benton in Montana. We named our wine project after this road, which represents the adventurous spirit and tenacity around developing such a momentous historical landmark.

WWB: How different is it producing top Cabernet in Washington opposed to producing Napa Cabernet?

DC: It’s not so much the differences that interested me, but the similarities between the two regions. Many think Washington as a wet, rainy climate. But in fact Eastern Washington is actually quite dry. The Cascades cause most of the moisture to drop on the western side (think Seattle), leaving the eastern side relatively rain free; less than eight inches of rain fall in that region a year. With warm, summer days, and more sunlight than even Napa valley sees, along with coolness provided by elevation, there are ideal growing conditions for elegant wines.

WWB: How were you drawn to utilizing the talents of superstar winemaker Aryn Morell? 

DC: It was through a recommendation in Washington, existing contacts and new friendships that I met Aryn Morell. When I was first introduced to Aryn, it was a good match. He became great boots on the ground and winemaker for this journey.

WWB: You’ve earned an international reputation for great Chardonnay at Cakebread Cellars. Do you have any interest in producing a broad range of wines at Mullan Road?

DC: Right now our focus is on perfecting our primary product, the Bordeaux blend.

WWB: What is your cellar like and what are some of your favorite wines of the world?

DC: Most of my friends are in the wine industry, so I have a nice collection of Napa Valley and now Washington wines.  Who could ask for more?  

Interview with new Dunham Cellars Head Winemaker, Rob Campisi

There has been some exciting news from Dunham Cellars in the past few weeks as they have promoted their assistant winemaker, to head winemaker. Rob Campisi has been working in the wine industry since 2007. Studying from one of Washington’s great winemakers, Dan Wampfler, Rob now has the opportunity to take over one of the great lineups in Washington wine. I recently had the opportunity to sit down with him and chat about his recent promotion. These are very exciting times at Dunham and I am eager to see Rob’s deft touch in the wines. I think you will enjoy hearing more about Rob Campisi, the new head winemaker at Dunham Cellars.

WWB: How were you first interested in winemaking?

 RC: Honestly, I had no idea about winemaking when I was younger. I became good friends with Dan Wampfler when he was at Columbia Crest, doing a lot of work on the west side. We got along really well and eventually became best friends. It was wild to see that he was the winemaker there because we were doing very different things. I was in the financial industry doing portfolio manager at entry level position there. The work was not really exciting. This was back in 2007 and the timing was a little depressing being a part of that industry. As soon as Dan took the position in the beginning of 2008 Dunham was half the size of what it currently is. They were a lot smaller back then so Dan hired his brother and myself, it was the three of us in the beginning. Dan promised the position taking me under his wing and show me the technical side of winemaking - beyond just tasting the wine. I literally started as a cellar rat just dragging hoses and cleaning tanks but used every opportunity I had to learn. I wanted to understand the importance of every bit of the process. I got more responsibility and then was promoted to Assistant Winemaker. A huge part of my experience was having some overlap with Eric Dunham and tasting wines with him. He was one of my best friends but as far as taking me under his wing and the style that he started, Eric had a great influence on me. 

 WWB: What was it like learning from Dan Wampfler? What are some of the challenges of taking over after such acclaimed winemakers?


RC:Learning the technical side of winemaking from Dan was major part of building my foundation.  He not only introduced me to winemaking as a career but also something that becomes a lifestyle.  It can be a tough job, especially during harvest, with long hours.  If the passion isn’t there then this can a grueling job.

I don’t see a particular challenge from necessarily taking over after Dan but I think the biggest thing is the Dunham name itself. What Dan and Eric accomplished was really great. It’s an honor to have this opportunity but these are some really large shoes to fill.  We are nationally distributed and have experienced great reviews and accolades. The expectations are high and it will always be that way. The challenge that any winemaker has to keep in mind is that you don’t want too get comfortable. We have to use every vintage as an opportunity to do it over again and being better than the last time with careful examination from the last one. It demands creativity and the ability to constantly adapt to changes.  

 WWB: Dunham has one of the best overall lineups in Washington wine. What are the biggest challenges in making everything from top Riesling to Chardonnay to Syrah?

 RC: When you are making all these wines it is a real challenge. It demands a lot of time to figure out the wines and revisiting them. You want to be proactive about tasting. You might want to reach out to other winemakers. I like to hear other ideas and be open for discussion. I think that Riesling has its fair challenges. There is a simplicity of the varietal but stylistically you can bring it so many places. Like most white wines there is little room for error and anything off is obvious. There are not a ton of options with it, it is all stainless, no barrels. It’s all about maintaining aromatics but also balancing acid and sugar. Plus we are only working with one source.

Another challenging wine would be our Three Legged Red, Red Blend. There are so many wines and blending options to make this every year. This take some serious time to dial in and it’s usually our largest produced wine.  Everything else has a longer barrel maturation plan so you can pencil the plans out.  This red blend will only see a few months and you really want to deliver serious value for a $19 bottle.  

 WWB: When you are not enjoying Dunham wines, what are some of your favorite wines and wineries from the Pacific Northwest?



RC: I love wines of the world. I hate to be cliche but I love great Cabernet. With the local wines I love going tasting. Trey and Keith make great wine over at Sleight of Hand, Sean Boyd at Rotie, there’s Tamarack, Dusted Valley,  I can go on and on. Then there are the wineries that have been there for a long time. Pepper Bridge for instance, Jean-Francois is an amazing winemaker. With Abeja, Dan Wampfler is up there and I have a lot of respect for that guy and his wines. Their Chardonnay is amazing. Amy, Dan's wife and partner in winemaking, has one of the sharpest palates out there.

Year after year, I have found that Cardinale Red Wine is one of the outstanding Napa red blends available in the retail market. The wine usually displays a wonderful combination of bold fruits and elegance. For those who love a wine that merges old and new world, this is a special occasion wine for you. The creator of this outstanding wine, Christopher Carpenter, is an MBA graduate who has previously worked for Domaine Carneros, Domaine Chandon California, as well as Tenute Antinori, Santa Cristina Estate, in Montefiridolfi, Italy, before coming to Cardinale. Chris is one of the great California winemakers. Despite his obvious talents, he is very humble when talking about his wines. Meeting up with him in New York, I recently had the chance to sit down with him and chat wine. He talked about his background as well as his recent wines that all showed beautifully from hot vintages in Napa. I think you will enjoy hearing more about him. Here is my interview with Christopher Carpenter, head winemaker of Cardinale.

WWB: Who were the first people in wine who inspired you?

CC: My server and bartender buddies in Chicago when we were all working in the restaurant business learning about wine. One of them worked at an Italian restaurant that had a decent list that he would share with us when we went in there to dine.  Without those days of late nights, hard living and culinary exploration I wouldn’t be where I am today.

WWB: Why did you decide to enroll in the viticulture and enology program at UC Davis? Talk about your experience there. 

CC: I was approaching 30, working during the day in the medical industry and at night as a bartender.  My day job was going well to the degree that I had opportunities to move into a corporate position, which after some reflection I did not want to pursue.  I was looking for something that could tie my degree in Biology, my love of restaurant energy and a need to do something creative.  Through a number of serendipitous events winemaking became that answer for me that could cover all of those things.  As a 30 year old I felt I needed to jump start that pursuit rather than start from scratch as a cellar worker, so I applied to UC Davis.  With a foundation of education from one of the premiere Viticulture and Enology programs I felt I could have doors open to me that would move me forward rapidly.

It was an incredible experience at Davis. Surrounded by students and professors that were deeply engaged in all aspects of the field at an incredibly high level was inspiring, stimulating and energizing.  I actually did my masters work in Viticulture and pursued the Enology portion as an aside spending an extra 6 months at Davis so I could accomplish both.  I can’t tell you how having the background initially on the plant side has served me in my winemaking approach time and time again.   

WWB: Talk about how Cardinale has evolved since coming to the winery in 1998 and since taking over as head winemaker in 2001. 

CC: What has evolved the most from the vintages from 2002 on is a focus on Napa Valley as those wines before included Sonoma fruit.  Cardinale blends upwards of 7 different Napa sub-appellations in its blend.  In different years different parts of the valley do better viticulturally than others and thus show better as wines, as a result Cardinale becomes a snapshot each year of how the vintage plays out across the Napa Valley.  In some vintages it might be Veeder [Mt. Veeder] that drives the wine, in some it might be Spring [Spring Valley], etc.  That is what our collectors are looking for, that exploration of Napa and it’s per vintage signature.

WWB: Your 2013 Cardinale is a head-turning massive beast of a wine that appears to need some time in the bottle to be fully expressive. Can you talk about this fantastic wine and how it compares to the equally gorgeous 2012 Cardinale?

CC: Two incredible vintages. 13 was the flashier of the two, with great structure, driven fruit and definitive high and low notes, reflective of that vintage in general.  The 12 has all of the fruit but is more subtle in some of the interactions of the various wines that were blended together.  Tannins are silkier, and the minerality shines through big time. Its like comparing a Ferrari to an Aston Martin.  Each stands at the highest level of the automobile world one is flashier and faster the other is more subtle and stylish.

WWB: Talk about some of your favorite wines of the world and what is in your cellar. Any recent trips to regions of the world or new wine experiences? 

CC: We have been exploring Rieslings lately in my house.  Australian, German, Alsatian, Austrian, and what’s great is each region has its own signature driven by a combination of the place and style. My partner in crime here at Cardinale, Laura Diaz, makes one from Spring Mt for her label Galerie that is incredible. Part of the process before we began making that wine was tasting though at least 100 wines to decide how she would pursue the style. It’s a great variety that I wish more Americans embraced as there are a lot of places we could be growing it here that would rival those other regions.

If I am out and not drinking Cabernet I typically will go right to the Brunello listing on the menu.  I am also becoming enamored of the wines of Mt Etna in Sicily.  Incredible mountain structure with very different varieties. In fact that will be my next wine focused trip. We are partnering with a cruise excursion for our collectors and for those interested in getting to know my wines where we will visit Sicily and Croatia as part of the journey. Pretty cool trip where we will go deep into my wine making on the boat and learn about two of the more exciting emerging wine regions of the world. 

Christopher Chan is an Advanced Sommelier (Level 3) through the Master Court of Sommeliers. To give you an idea of how difficult it is to pass the Level 3 sommelier exam right now, recent stats have showed that typically under 20% of applicants pass the exam. Chan has extensive history working in the food and beverage industry, including previously working at Chandler’s Crabhouse and being the director of wine and spirits for the Ranier Club until 2013. Chan hosts a radio show, Happy Hour Radio, on AM radio 570 KVI (www.happyhourradio.net) each week that discusses new topics in the beverage industry. Happy Hour Radio airs on KVI from 6-7 each Saturday, so definitely check it out. He has hosted wine powers like Charles Smith and even Krug Champagne.
Chan has been hosting the Seattle Wine Awards and even launched Coral Wines, a winery that focuses on producing Provence style Rose, with a business partner, Peggy Reddy. With Coral, Chan uses Yakima Valley and Red Mountain fruit in producing food friendly wines that offer good value. Chan was recently able to share his wealth of knowledge of the wine industry with Washington Wine Blog. Here is my interview with Christopher Chan, Advanced Sommelier.

WWB: Can you talk about your background as a sommelier?

CC: My parents are very big into wine – so I was exposed as early as 12 years old. I took French in High School and had the chance to visit Burgundy when I was 18 with the family…it was then that I found my love for French Food, French Girls and French Wine. My first job was server assistant at the (then new) Alexis Hotel and having access to great food, international wine and of course tip$ launched my career in hospitality. I’ve since been working in several top spots including the City Club of WA DC, Columbia Tower Club, Casa U-Betcha, Chandler’s Crab House, Triples and finally the Director of Wine & Spirits at the Rainier Club since 1997 – 2013.

WWB: What were some of your first jobs in the food and beverage industry?

CC: I washed dishes when I was 15 years old, but was “let-go” and vowed never to wash dishes again (vow was broken because many times when the place was “in the weeds”) but moved to the Front of the House positions. (See #1)

WWB: You put on the Seattle wine awards each year. Can you talk about some of the big winners this year and some of your favorite wines that you've samples this year?

CC: The Seattle Wine Awards was first held in 1996 and we have just celebrated our 10th Annual wine precognition program. It is and has been by far the largest and most comprehensive wine evaluation in the state and I’m honored to have such fantastic support from our industry. I’m always intrigued by how many new wineries do well and am pleased to see the continued level of high-quality wines from many of the wineries pre-1999. Of course, I’m proud of our methodology and tasting panel members who make the SWA a world-class collection of experience and expertise. I actually noticed a jump in quality starting with the 2010 results with more Gold & Double Gold award recipients each year. It makes sense as the level of interest, passion, professionals, dedication, education, cognoscente and academic illuminati has bolstered and propelled our viticulture and vinification knowledge exponentially which has in turn resulted in the “rising of all boats”. Plus our wine & sommelier community has been generous with knowledge and support from day one making the dissemination of critical information free-flowing.

WWB: You're the founder of Coral Wines. Can you talk about your winemaking style, fruit and structure of the wines, and some of the vineyards that you use for your wines?

CC: Coral Wines was born on the patio porch of our family’s Walla Walla estate in 2012 while sipping cold French Rosé in the heavy heat of July. I asked my-self, why can’t we (WA State) do this (make beautiful dry rosé)? Many of the then pink wines in the market were run-off from red ferments and passed off as fun summer quenchers sold cheap and never intended to be anything more. Those wines served the purpose of getting people to buy & drink pink but the quality level and integrity of the wines were as low as the price-point. I decided that if I ever got into the industry, I would dedicate myself to filling this niche and am pleased to have produced a world-class Provence style rosé with the help of my partner Peggy Reddy and Chan family. My winemaking style is a reflection of what I enjoy drinking and what my Sommelier studies has shown world-class wines to be. In this case with Pink Coral – fresh, dry, delicious, smooth. Balanced and complex. I believe we are the only WA winery to use solely Mourvedre (Blackrock Vineyard, Benton City) and Cinsault (Strand Vineyard, Naches Heights).

WWB: What were some of your biggest challenges in completing your advanced sommelier exam?

CC: I took my first ADV exam in Las Vegas and missed passing by 1.5 points in the theory section while passing Blind Tasting & Service – and after all that study and time, I was disappointed. I see the greatest challenge in getting back into the saddle and regaining your drive, determination and confidence. The next year’s exam was in Aspen, CO…and being a sea-level guy – going to 9000’ feet affected my game. My heart ran wild all week – no sleep, worn out, I passed Theory & Service but on the last day, I failed Blind Tasting. The next year was in Seattle and I was determined to pass…that was in 2011 and I once again passed Blind Tasting & Service but raced through the written exam in about 25 minutes and didn’t check my work (no pass.) Finally, coming full circle – back to Vegas I passed all three portions (and with the popularity of the Court of MS – each year’s test was more and more difficult) I am actually very happy that it took me 4 years…I was fortunate to forge many great relationships with the Master Sommeliers…I mean they saw me work my tail off four-years straight and finally succeed. It also allowed me to better mentor and support other Sommeliers here in Seattle and at the exams.

WWB: What are some of the big differences between the level 2 somm exam and the level 3 somm exam?

CC: Level 2 is Certified Sommelier meaning you’ve passed a three-part exam which includes Theory, Blind Tasting and Service. This level (like all levels in the CMS) is always being elevated in the exam expectations…but for Certified, it is the first solid step and not as demanding or critical as ADV. Many sommeliers would say the ADV level 3 exam is the toughest because you have to pass all three parts at once to pass, where in Master Exam you can keep any part you pass for 2 years and retake the parts you missed. Advanced means you know a lot of stuff…crazy kinda things about the world of wine and that you can pretty much run a beverage program / business.

WWB: You are also the host of Happy Hour radio on KVI. Can you talk about some of the most interesting guests you've had on and what you have learned by hosting the show?

CC: I had an idea for a wine radio show several years ago and a few of the cats I play hoops with worked in radio so I always bounced the idea off them. Finally, the timing was right and I was able to audition and develop the show. One of the cool things about that audition was when the General Sales manager and Producers were impressed and asked me how long I was doing radio…I had no experience until that day. The radio show is great because it allows me to connect with so many great wine, beer, spirits, bar and food professionals. Seldom in any business do we have time to just sit, talk, and listen and it’s been super-cool hearing the stories of pioneers like Tom Hedges, Greg Lill, Emile Ninaud (first Seattle wine shop owner Champions), Charles Smith, Krug Champagne, Aldo Vacca of Produtorri del Barbaresco, Wine Bible author Karen Mcneil so many others. I loved learning their initial inspirations in how they fell in love with their profession.

Abeja Winery and interview with head winemaker, Rob Chowanietz

One of the most picturesque wineries I’ve ever visited in the Walla Walla valley is Abeja. They have been producing some of the best Chardonnay in the state for many years and I can’t think of a more relaxing place to sample that and the rest of their excellent wines than their beautiful tasting room, set over a small creek outside of town. This expansive property also has an Inn that overlooks the valley. I recently had the chance to interview the head winemaker at Abeja, Rob Chowanietz, and he talked about his winemaking, as well as some of the recent vintages which impressed during the tasting. Rob is a thoughtful and approachable guy that has a long history of making wine. Rob studied at both WSU and UC Davis before working for Woodward Canyon as cellarmaster and Zefina as head winemaker. He has recently taken over as head winemaker at Abeja and his recent releases are wonderful varietal expressions that combine great fruit with Walla Walla terroir. Here is my interview with Rob Chowanietz, followed my review of the recent Abeja releases. These wines can be found at Total Wines, as well as online at www.abeja.net. ‪#‎abeja‬

WWB: One of my favorite Washington Chardonnays is the 2013 Abeja Chardonnay. Can you talk about making that wine, as well as the 2014 which will be released later?

Rob C.: The best way to describe it is we love White Burgundy and we love Chablis and we aren’t Burgundy but we are trying to mirror a style that is in that style. It is important that you have a distinct style. Sonoma is tried and true and the KJs [Kendall Jacksons] of the world and they are loved by people. But that is not what we are going for. Balance is one of our favorite words and not only with the wines but in the vineyard. Not only the visual appearance but doing our best to understand the growing season and balancing the farming too and you are predicting what the weather is going to continue to be like. [2014] ‘14 we were sure I was going to be warm and as it progressed it was one of the warmest years in record and we balanced that by keeping more canopy and in other years we would do more crop thinning. With the oak, there is between 30 and 40 percent new [oak] and then the rest is old [oak]. French and tight grain and medium more elegant toast barrels. We do use a mix of two and three fill barrels and that is a vintage to vintage decision. With the 2013 I give a lot of credit to the Celilo [Celilo vineyard] and how we handle it in house starts with the press and the press cuts were very regimented. Every sample goes in and we always check the PH and if it get above the PH then it is going in a different direction and some of that will go into the lower tier and then it will go to someone else.

WWB: Can you please talk about the winemaking in the 2014 Viognier?

Rob C.: This is a lighter style of Viognier and we like to bring out that starfruit and that clean and crisp flow. There is zero new oak on it and it is barrel aged but we don’t do any battonage with that and rack it very early and get it as clean as possible because it has a natural tendency to be reductive. You can also get the skin issues and if you aren’t careful with that you are going to impart that and we see that as interference. This all starts with the press. We are very careful about how we press the Viognier and the PH changes astronomically with each and usually only the first couple of section makes it into the blend. The other stuff will be more bold and a Chardonnay style if you will. Those are the pieces that we say goodbye to. We bring in about a third more fruit than we actually use. We tier our wines down and make the quality level that we are used to and that is part of our style and approach. That’s what we were looking for when it was started in 2000 and we wanted to hold true to that and not grow exponentially and not compromising quality just to get numbers. That is part of the reason why you saw so much of a small crop for 2013 and 2014 and we had to tier down a lot of gallons [of wine] that works for others

WWB: Many experts in the wine industry have felt that the 2012 vintage was an incredible vintage. What are your thoughts on the vintage?

Rob C.: We go back to the normal vintage [pattern with 2012] and coming out of ’10 [2010] and ’11 [2011] where it was cold and a lot of stuff to learn. We were very excited about it and we knew that we were going to have a full fruit profile and back to the lush mid palate fruit. That is what we are known for the aromatics and a little bit of tannin on the back end, whereas ‘10 and ‘11 has beautiful acidity and less weight on the mid palate.

WWB: Do you have any other favorite Walla Walla producers or wines?

Rob C.: Back in the day I would really like Canoe Ridge and now locally I know there are a few Tamarack wines that are really fun. Always been a supporter of Dunham and I like their Syrah, their Lewis [Lewis Vineyard] stuff. L’Ecole’s whites are great. The way they have transformed. I just had their Luminscence and that was really nice. Chennin [Blanc] has gone drier and my wife and I love that wine. It is really approachable. I also like getting imports and Malbec. We drink a lot of whites but they are imports as well. We get spoiled here and a lot of White Burgundy is a part of them. I recently just bought a few Cabernets like Dominus and it is a really fun style and a completely different approach. And different fruit, not like Walla Walla and not Washington State style. Also a huge fan of bubbles. My go to Champagne is Deutz. Krug also makes an amazing Rose Champagne.

WWB: 2013 was considered to be another excellent vintage by most experts. Can you talk about the 2013 vintage and how it worked out with your red and white wines?

Rob C.: ‘13s [2013s] I love. ‘12, ‘13 and ‘14 have been so similar and progressively warmer and ‘14 was the second hottest year on record but it is close enough to traditional weather that we get the full ripeness that if we tweak the vineyards correctly. There was a learning process from ‘10 and ‘11 and that helped. Loved the 10s for what they are but we love the ‘11s. ‘13s, they are going to be nice wines and will have nice weight.

Interview with Emory Cole, Owner of Emory’s On Silver Lake Restaurant

Emory Cole has a longstanding history in the Seattle area restaurant industry. Being in the industry for nearly 40 years, Emory’s on Silver Lake has become well-known location for its stunning lake views and fantastic food. The wine list at Emory’s boasts some of the best priced wine in the state. In fact, I have never seen so many bottles that are priced near to cost. This translates into some incredible values for Seattle area wine lovers. Emory’s has achieved the Award of Excellence from Wine Spectator magazine three years in a row. On their list there is everything from entry level Columbia Crest to high end Cabernet bottlings of Quilceda Creek, Caymus, and even Opus One. Emory is incredibly knowledgeable and engaging. I recently had the chance to sit down with Emory at his Lakehouse Restaurant and he talked about his love for Washington and Napa Cabernet, and talked about the incredible array of wines that he has had on his wine lists over his years at his restaurant. A passionate and stand out guy, Emory was a delight to talk wine with. Here is my interview with Emory Cole, owner of Emory’s On Silver Lake Restaurant.

 WWB: You have been in the restaurant business for more than 30 years. What are some of the changes that you have seen in the Washington wine industry since you first began?

EC: Actually, I've been in the restaurant business in Washington for almost 38 years, not counting the entry level jobs I had back in high school when the starting minimum wage in Washington was $1.25/hour, but who's counting?!  In the early 1970's and before, wine choices in most restaurants were comprised of bulk wines offered in caraffes {Burgundy, Chablis and Rose}.  The "really good wines" were Portuguese Roses {Mateus and Lancers}, Blue Nun Liebfraumilch from Germany, Cold Duck sparkling wine, and the occasional "Claret" from California.  Then things really started to change in the mid to late 1970's when the California wine industry really took off which was soon followed by Washington and Oregon, and European imports began expanding substantially, especially from France, Germany, Italy and Spain.

WWB: You have had Quilceda Creek on your menu since the 1980s. What are some of your favorite wines from Quilceda Creek?

EC: Yes, we had the original 1979 vintage of Quilceda Creek on the menu at my first restaurant located in Mukilteo, WA. {The Seahorse}.  I think it shared the highest priced Cabernet Sauvignon on our wine list along with one of my all-time favorites from California, Silver Oak, in the 1980's.  I think those wines wholesale prices were around $25 at the time and were the highest priced on our list at around $45. The wholesale and retail price for those wines have more than quadrupled since.  Of course, a lot of customers were still ordering the "house wine" back then, but people were starting to "trade up" as new quality varietals were introduced.  I wish I had a nickle for every bottle of Chat Ste Michelle Johannisberg Riesling that has been sold.  The more recent vintages of Quilceda Creek over the past 10 -12 years have been exceptional.

WWB: You have traveled extensively throughout Napa Valley. Do you have any favorite wineries that you have visited? Can you talk about your love for Napa Cabernet?

EC: There are so many great wines being produced in and around Napa, Sonoma, Santa Barbara, and many other regions of California.  I do have a particular fondness for Cabernet Sauvignon, in particular those wineries that still produce 100% varietal, as opposed to blending like has been done in France for many years.  Some of the "iconic" Cabs I personally have enjoyed over the years have come from wineries such as Silver Oak, Newton, Corliss, Heitz, Robert Mondavi, Beringer, Rombauer, Staggs Leap, Joseph Phelps, etc. I haven't had "Screaming Eagle" because I haven't yet been invited to visit your cellar.  My love for Cabernet in general is I have requested to be embalmed with it before I travel to the next level.

WWB: Your wine list has some incredible wine values like the 2009 Garrison Creek Cabernet ($89.00), the 2013 Caymus Cabernet ($125.00) and the 2012 Joseph Phelps Cabernet ($100.00). What are some of your favorite wines from your excellent value wine list? How are you able to offer so many excellent wine values to your customers?

 EC: I and my management team have tried hard to provide a comprehensive list that includes very well made wines with good values for our guests.  As you know, Washington has a thriving wine industry and is producing grapes and wines that I think rival many of California's vintners today. Chateau St. Michelle, for example, does a marvelous job of producing many wine varietals in great volume that are consistently great in terms of both quality and value. Occasionally we come across some smaller Washington wineries that are producing exceptional wines on a smaller scale such as Garrison Creek, Rulo, Woodward Canyon, and Sleight of Hand from Walla Walla, and Mark Ryan, DeLille, and Betz Family from Woodinville.

We try to focus on our market area, support our state's industry, and keep prices reasonable.  We don't mark up our wines like many restaurants do, especially higher cost wines.  We want our guests to be comfortable to experiment and try higher end wines.  We also don't warehouse a huge cellar like many of the higher end restaurants and hotels that are sitting on, literally, hundreds of thousands of dollars of inventory. 

WWB: What are some of your favorite producers of wine from Washington and other regions?

EC: I am an "equal opportunity" wine enthusiast.  I've named some of my favorite producers but there are simply too many to name.  France is still the "benchmark" the world uses to compare their wines with.  Unfortunately, the good Bordeaux Chateau wines have become so expensive that I find myself looking to the south of France {Provence} for great wines with better values.  Of course, those are not Cabernet blends but blends of Syrah, Grenache, Mourvedre, Cinsault, as well as Cabernet and other lesser known varietals.  Washington is now producing some of those same great varietals from Provence, Italy, Germany and Spain and doing a great job with them. 

Taste of Washington is one of the best events in the state because there are so many interesting people in the wine industry that visit the event. One of the highlights of Taste was the vineyard showcases, where different vineyards displayed their new release wines. Vineyard manager, Joe Cotta, poured wine from the Cold Creek Vineyard and talked about the vineyard and its history. The Cold Creek Vineyard is one of the historic Washington vineyards. Planted in 1972, the vineyard typically is a warm to very warm vineyard site with virtually no cooling effect from the Columbia River. Usually harvest is early at this site.

The vines at Cold Creek Vineyard are set in weak loamy sand and gravel soils with low water holding capacity. This “silty loam” produces moderate crops and concentrated grapes, resulting in intense flavors in all varietals and deep color in the red fruit. The combination of the Columbia Valley's desert dryness in the summer and deep winter chill makes Cold Creek vines more resistant to pests and molds. None of the rootstocks are grafted at Cold Creek which also makes the vines more resistant to disease. The Cold Creek vineyard has Cabernet Franc, Cabernet Sauvignon, Chardonnay, Merlot, Syrah, Mourvedre, Grenache and Riesling planted. Vineyard manager Joe Cotta has served this vineyard since 2009. He has a longstanding history in the wine industry and grew up in a large vineyard in Lodi, California. He possesses a master’s degree in horticulture from UC Davis and has worked as a vineyard manager for many years prior to coming to St. Michelle. I found him to be incredibly knowledgeable and thoughtful as he has followed his passion and is now at one of the great vineyards on the West coast. Joe talked about what it is like following the vines to the glass. I can’t imagine how exciting it must be for him to see his hard work in the vineyard pay off by enjoying a glass of Cold Creek Cabernet or Chardonnay that was literally the fruits of his labor. Here is my interview with Joe Cotta, vineyard manager at the Cold Creek Vineyard.

WWB: Can you talk about how you first became interested in vineyard management? How did you decide to come to Cold Creek?

JC: I am a 3rd generation grape grower. My grandfather, who was born in Portugal, started planting grapevines in CA in the 1970s. I grew up on my family’s 600 acre vineyard near Lodi, CA. I obtained a B.S in plant science at CA State University Fresno, then an MS in Horticulture from UC Davis. I worked in the CA north coast as a viticulturist and grower relations representative before spending 5 years in St. Louis, Missouri owning and managing a niche market vineyard management and consulting company. While in the midst of relocating to Long Island to expand the company, my wife requested something closer to our family in CA. That was where Ste Michelle Wine Estates entered the picture. I’ve been the vineyard manager at Cold Creek Vineyard, since 2009. It’s been a perfect fit.

WWB: The Cold Creek Vineyard has gained a reputation for producing some of the best Chardonnay and Cabernet in the state? What varietals do you feel grow best at Cold Creek? What are some of the challenges with working with everything from Riesling to Merlot?

JC: Our Cabernet Sauvignon does very well here. Typical styles are rich, concentrated, very structured. Other varietals that perform well at cold creek tend to be those from the Rhone region of France - Syrah, Mourvedre, and Grenache. However, when farmed to their maximum potential, all of our varieties here do very well (we have several).

Challenging varieties: Hard to say, but large clustered varieties tend to make predicting crop load a bit difficult – Mourvedre, Grenache. Some varietals have taken a bit longer to learn how to manage, but I feel good about our management techniques for each varietal. As long as we limit direct sun exposure to Chardonnay and Riesling, they tend to perform, very well, despite being on a warm site.

WWB: The 2012 and 2013 vintages have already been heralded by winemakers and the Washington wine community as landmark vintages. What made these vintages so special and what was it like having these vintages, coming out of 2010 and 2011 being so cold and challenging?

JC: Cold Creek is an amazing site, so I actually don’t have anything bad to say about 2010 or 2011. However, 2012 and 2013 did provide more warmth and a subsequent mild effect on berry size. Smaller berry size is thought to be preferable, as it increases the skin to pulp ratio, creating more surface area for extraction with less juice (more concentration of flavor). Cold Creek vineyard expresses so much intensity, that we actually avoid some practices that decrease berry size, as the wines can actually be too rich and concentrated for most wine consumers. Also, despite more rain in 2010 and 2011, we still received very little. The vineyard soils drain well and we did not have enough rain to create problems managing vineyard canopies or botrytis from later rains in the late summer and fall.

WWB: What was the most difficult part of managing your crop last year (2015)? How did the heat affect the vines and the grapes?

JC: The most challenging part of 2015 was the record heat. The vines felt it. They required much more water than the previous 2014 season. Much more attention was required to keep vines moderately stressed without over doing it. What was phenomenally odd, was that the berries retained their acidity, which we typically don’t expect in warmer years. They fruit maintained its flavor and structure across the state, which is another demonstration of Washington’s amazing versatility as a premier wine growing region.

WWB: What is it like managing a vineyard and then having Chateau St. Michelle Cold Creek Vineyard wine in your glass? What are some of your favorite all-time wines from the Cold Creek Vineyard?

JC: We make vineyard designated wines from Chardonnay, Cabernet Sauvignon, Riesling, and Merlot. We also occasionally produce a Syrah, Cabernet Franc, or red blend. If I had to pick one varietal and vintage, I really enjoyed the 2010 Cabernet Sauvignon. However, the 2013 vintage, recently released, also expresses the vineyard well. We have also been creating a $100 bottle of Cold Creek Cabernet Sauvignon for the last 3 years, utilizing a small lot of the best fruit from the vineyard. The wine has been very well received. Being a vineyard manager is amazing. To be able to grow fruit from soil where the plant can be manipulated in a way where the subtle changes in care can be tasted in a glass of wine, is truly unique.

Interview with Eileen Crane, CEO and Winemaker at Domaine Carneros

One of the most influential women in wine, Eileen Crane is the CEO and winemaker at Domaine Carneros (https://www.domainecarneros.com) and has been crafting outstanding sparkling wines for more than 30 years. A graduate of the Culinary Institute of America in New York, Eileen then went on to study at the famed UC Davis Vitulture and Enology program before starting at Domaine Carneros in 1987. For those who have not had a chance to taste at this storied winery, I implore you to stop by and take in the sweeping views of Napa Valley. I adored her current releases and I had the great opportunity to sit down with her and chat about her illustrious career. I think you will very much look forward to hearing from the Eileen Crane of Domaine Carneros, quoted as the ‘Doyenne of Sparkling Wines’ by Karen McNeil in her Wine Bible.

WWB: How did you first become interested in winemaking?

EC: It began at a very early age. While serving in WWII, my father developed a fondness for French and German wines. After the war, he worked for the international department of the financial firm Dean Witter and his travels afforded him the opportunity to bring back wonderful wines to our home in New Jersey. The family had wine only for Sunday dinners and I was allowed to help choose the wine.  One Sunday my father pulled out a Champagne and, although I was only eight, he allowed me to have a small sip and I was hooked. However, it wasn’t until I attended the Culinary Institute of America in New York that I first learned that one could study winemaking; that led me to UC Davis to pursue my passion for wine and turn it into a career. 

At Davis a male professor tried to discourage me by saying that I would need six more years of studies and then no one would ever hire me to be a winemaker because I lacked the physical strength to handle the barrels. Fortunately, Ann Noble, the first female faculty member in Davis’s Department of Viticulture and Enology advised me I didn’t need another degree and encouraged me to take classes at Davis, which I did and here I am. 

WWB: How were you able to develop your house style with vintage sparkling wine?

EC: When I was chosen in 1987 by Claude Taittinger of Champagne Taittinger, to build the Domaine Carneros winery and brand, we were stylistically in synch to making the brand known for its seemingly effortlessly elegant, balanced wines. I was encouraged by Claude Taittinger to develop my own style based on Carneros Pinot Noir and Chardonnay. I was never asked to imitate Taittinger.

 Our style might be personified as Audrey Hepburn in a little black dress:  elegant, understated, everything in its place with substance and longevity, but also kicky and fun. In my opinion, great wines, great restaurants and great artists all have something in common; it is the vision that drives the finished product. It is not a compromise, not a formula, not a recipe – it is the head winemaker’s, chef’s or artist’s palate/palette that determines what the finished product will be.

 WWB: How did you first decide to make your very special wine, the ‘Le Rêve’?

EC: Le Rêve is French for “the dream”, and our tête de cuvée was named in honor of Claude Taittinger’s vision or dream to make America’s greatest blanc de blancs, an all Chardonnay sparkler.

When he made this request, I was nervous because I had only made one blanc de blancs previously, but it wasn’t for aging. Making sparkling wines to age is difficult – you have to project what the wine is going to taste like six or eight years down the road. Due to the aging program, it takes years to learn if you’ve made a mistake.

 The first Le Rêve, I made I tasted year after year hoping that my experience for creating a super cuvée would be adequate. Between the fifth and sixth year of tasting, I realized I had done it! At that point it became my dream come true. The flavors had melded and evolved; giving it a distinctive style and a great body and finish.

WWB: Your 2011 Domaine Carneros Le Rêve Sparkling Wine (WWB, 94) is a gorgeous new wine with serious weight, tension and minerality. Can you talk about crafting this very special wine?

EC: Le Rêve is based on my own palate, i.e., my sense of the right nose, as perfect a balance as possible and a long finish. In wine and food I enjoy refinement, restraint, understated elegance. Each part, or element, must contribute to the whole with nothing extraneous. Think of Audrey Hepburn in the little black dress, you see perfect balance. This is what I seek in the wines I make.

 I have been at Domaine Carneros for 31 years (40 years in the US méthode champenoise industry) and over my years I have refined our vineyard clones, their vineyard facings, the timing of picking, vinification, and the creation of the cuvee itself. At this point I almost feel that creating a cuvée is in my genes; like a great dancer, athlete, or chef the moves become instinctive. If an obstacle appears, they know how to gracefully get around it. 

WWB: What are some of your favorite old world producers of wine, including producers of Champagne? Do you have any ‘epiphany’ wines in particular?

EC: My favorite producers from old world, or new, are always the ones that exhibit great balance. I am not sure I run across ‘epiphany’ wines, but I do come across wines that truly delight.

Interview with Ryan Crane, Head Winemaker and Owner of Kerloo Cellars

Ryan Crane is the hardworking mastermind behind Kerloo Cellars. His super impressive new releases showcased some of the fantastic vineyards in Washington. Ryan has trained under some big names in Walla Walla wine, including being a cellar rat under Maria Forgeron of Forgeron Cellars and moving on as assistant winemaker under Justin Wylie of Va Piano fame. Kerloo’s first release was 2009. Since that time Kerloo Cellars has been a remarkable success. Kerloo has two tasting room locations, one located in SoDo in Seattle and another in Walla Walla. Ryan is an incredibly busy guy and has been working on expanding his production because he continually sells out of his wines. That fact that these wines sell out quickly tells you about the quality of the winemaking. I recently had the opportunity to sit down with Ryan and talk wine. He talked about his successes and his training in the industry. Here is my new interview with Ryan Crane, head winemaker and owner of Kerloo Cellars

WWB: I was very impressed with your 2013 Upland Vineyard Grenache. Can you explain some of the winemaking behind the Grenache and why this was such a successful release?-

RC: I like the fruit from the Upland vineyard. I have been playing with that vineyard for a few years. The vineyard comes from the Sunnyside AVA and Todd Newhouse grows at Upland Vineyard. Todd is really good at what he does and I am excited with his work and the Grenache from Upland. Grenache is a weird varietal and it is very difficult to work with. Grenache doesn’t like heat but it needs it.  Grenache tends to set pretty heavy and it is a very compact and big cluster of grapes. What we do is shoulder thin it, so we cut the shoulders of the cluster off to balance tonnage in the vineyard. It is a tough varietal to work with because it tends to have sporadic ripeness per cluster. Grenache has a late bud break so you have to worry about freeze with the grapes. You also have to worry about sunburn and the cooler nights we get those cool dips and then moisture and that can be a bad situation. Some Grenache sites can get botrytis due to how moisture impacts it, so you have to be careful with vineyard management when working with Grenache.

Grenache in Washington State can change from 23.5 brix to 26.5 brix in a week. If you have too high a brix you lose the structure and the wine becomes too heavy and lacking acidity. That is not our style of wine that we want to make, as we want our wines to have finesse. I really focus hard on Grenache in the vineyard as I try to use a ton of vineyard management with that varietal. I pick based on the flavors that I get when tasting the varietal. We tend to pick that around 25 brix or 25.5 brix and then we use dry ice that sits with it all the way back to the production facility to keep it cold. In the past few years we have been dividing the fermenters and doing some whole cluster fermentation. Then with others I will do like 50% whole cluster fermentation and then some berry ferment. This gives us a variety of things to examine when they are in barrel. We try to ferment Grenache as cool as possible so our Grenache doesn’t get above 70 degrees. That lets me manage phenolics in the wine but also lets me manage a prettier style of Grenache. The last few years we have been doing some cold soaks with the varietal and dry ice it for a while. We have also been working with a bit more color with that wine by using the cold soak technique.

WWB: I was very impressed with the polished texture of your wines. Can you talk about how you are able to obtain that texture?

RC: I think it is both by using the cool ferment and the proper pick time. Those things make a big difference. It is also probably due to being gentle during the pressing of the wine. We stir on lees which also helps with improving the overall mouthfeel and gives us the velvety feel that we try to obtain with Grenache. You can taste that difference in the glass, the small details can lead to the right mouthfeel. We are really happy with our 2013 Upland Vineyard Grenache because it has the structure, the fruit and the mouthfeel that we were ideally hoping to achieve.

WWB: I was impressed with how you have utilized Tempranillo in making a Washington style of Tempranillo. Can you talk about your bottling and the Washington style of Tempranillo?-

RC: There is a distinct, Washington style of Tempranillo that I am looking for. I began making my wines in ’07 with just Syrah because at the time I only had enough money to do Syrah. But I wanted to do something different and work with other varietals. I love drinking Spanish wine and am really attracted to Rioja. I love the terroir from that region and the fruit, as well as the aromatics of that wine. So I had to think about what I wanted to do with that varietal in Washington. The Stone Tree vineyard was a good site for making Tempranillo and that kind of wine, so I started making wine from that vineyard site in 2008. In years past we were working with fruit from the Les Collines Vineyard but I didn’t like the fruit as much as from the Stone Tree Vineyard in terms of the wine we were making. Stone Tree just allowed us to make the right wine. As a vineyard, Stone Tree is a really hot site and a really stressed site. Everything in the vineyard looks like it was planted yesterday and it was planted in 1999 and 2002. The site’s Tempranillo is early one to bud break and the first varietal that we pick. The Stone Tree Tempranillo produces some big berries. While the berries grow not quite as big as Grenache, they can become overripe. You have to be careful with the dropping acid levels of Tempranillo. We pick on the early side, around 24 brix which is leaves the clusters bright, tannic and fruit driven like Rioja. We ferment Tempranillo cold so we don’t over-extract it and we want to be careful with the ripeness levels. In making the wine I want to balance American oak with the Tempranillo to pay homage to the best of Spain. We also use some remaining French barrels in blending for our Tempranillo. We also tend to do earlier racking to balance the tannins.

WWB: You have achieved considerable success in a short amount of time. How are you balancing selling out of your wines and also wanting to increase production?-

RC: Running out of wines and bringing them to bottle is a challenge in the wine industry. That is a big part of being in the wine business. If you can put a perfect world together you release a vintage and then sell it throughout the year and then the next year release the next one. We bottle wine now and we move them. That is a good thing and I would rather do that than sit on vintages. That is a tricky part, right now is that our location in SoDo has been going through the roof. We have been selling a lot of wine there and that are in general has become very popular. The press has been helping with getting people in our doors and learning about our wines.  Our Walla Walla tasting room has been going really nicely too. It is my job to try to balance everything and that is not always easy. Right now we are in that in between stage with the ’13 vintage and getting ready to bottle our white wines and roses and then we can release them before summer. In May we will do our new red bottlings for fall release. The reality of all that is I am doing the best job that I can with running winery and the team. We are about 2500 to 3000 cases right now per year and I am looking at adding a little more tonnage to make everything else work. It is a challenge in so far as making things work. I would like to increase production a bit in the next coming years.

WWB: You had a lot of experience working in Walla Walla under some big names in winemaking, such as Maria Forgeron and Justin Wylie. Can you talk the knowledge that you have gained from others in the Walla Walla wine industry?-

RC: I am humbled by the good press that our winery has received. Getting to this point has been a remarkable journey for me. I started with six barrels of wine and now there are 250 barrels back there [in the winery]. Diving in and believing in something was really exciting for me. I was fortunate. I worked my ass off when I was in Walla Walla and met as many people as I could. I think my personality drove some of that because I am a gregarious guy that enjoys being around people. I really enjoyed the people I was around in Walla Walla. My first job was with Maria Forgeron. At Forgeron I was the cellar rat which meant cleaning bins and scrubbing. Maria is a very talented winemaker and her husband, Gilles Nicault works at Long Shadows. I had the chance to meet him and learn from him, as well. Working under Maria Forgeron, I was trying to learn her process of winemaking. She was working with larger volumes of wines and that opened my eyes to the complexities of fermentation and how she makes her white wines. I think she is an excellent winemaker. I learned about temperature control with fermenting and dialing in with those wines. After working at Forgeron I learned that I wanted to work with a smaller winery, so I joined Va Piano and became their assistant winemaker. Working under Justin [Wylie] at Va Piano was a fantastic experience. I told him that I wanted to eventually make my own brand. I had a business background and was going to help him open his wine club and I helped him with that and with the winemaking. Justin has a custom crush facility and that helps covering cost for a new winery. That was a great chance to make wines at his facility.

Now I make my own wines at Kerloo. A lot of people in the Washington wine industry feel that our styles [his and Justin’s] of winemaking are quite similar. I had a chance to see each different vintage and what the winemakers did with their wines each year and that was a big opportunity to learn from them. I learned how the winemakers do things from the managing the fruit to oak profiles to fermentation and barrels. And alcohol levels obviously play a huge role. All these parts were such a big eye opener for me. It is hard putting everything together to make a wine. I tell a lot of people that I am always learning how to make wine which is always a process in each vintage. Once I learned how to see every component working together, I was able to obtain the tools to do it. While working in Walla Walla I was able to source from some great vineyards in Washington State and that is really cool. When I was in Walla Walla I saw 30 different vineyards that came through the winery door and I was able to taste like 200 different wines. These great opportunities gave me the chance to hone in what I do now.

Continuing our Interview Week coverage here at WWB, many of you know that I write for International Wine Report, covering Washington, Oregon and portions of California. I first met Joe D’Angelo, the founder International Wine Report (www.internationalwinereport.com), in 2015. Joe’s history in wine goes way back to his childhood, growing up in an Italian-American family. His wine education continued into young adulthood and in 2004 the New Jersey native launched TheWine-Insider.com.  With the success of this publication, Joe found the need to expand in order to a cover a larger audience — which marked beginning of what is now known as the International Wine Report.  In 2009, Joe began his new platform designed to meet the demands of an international audience, writing independent reviews and covering wines from all regions around the world, mainly focusing on the wines of Italy, United States, France as well as Germany and South Africa. Joe also continues to travel to Italy, France and California to taste and discover new wines. I think you will really enjoying hearing Joe’s story in wine. Follow him on Instagram (https://www.instagram.com/iwinereport/). Here is my interview with Joe D’Angelo, executive editor of International Wine Report.

WWB: How did you first become interested in wine?

JD: I wish I could just give you a specific date, but I’ve had an interest in wine for as long as I can recall. I can remember times at family gatherings, before I was even the legal age to consume alcohol, watching my relatives drinking and talking about wine around the table, I would be sitting there in awe, just wishing I could take part. Finally, when I became old enough to drink, I was able take part in these discussions. I can recall drinking some older Italian wines, Barolo and Amarone and an ’82 Leoville Las Cases which stands out. At the time I didn’t really know much about it, other than it was Bordeaux, expensive and pretty damn good. This was one of the earliest specific wines I can recall and it really began to peak my interest on the subject. However, it didn’t last long, I was still young, was more interested in having fun socially with friends, rather than discovering the newest vintage of Châteauneuf-du-Pape. Nonetheless, I would still find time to enjoy wine at dinners etc, but it wast until a few years later that I settled down and the wine bug took over.   

As time passed, I continued to taste wines from all over the world and the more I tasted these different wines the more interested I became. I would travel, read magazines, books and anything else I could do to learn a thing or two. I began to write all my tasting notes down in a notebook, but quickly realized I need a better place to document all this. Long story short, with a background in IT, I came up with a platform to store my documentation on all the wines I was tasting, and this was essentially the beginning of the International Wine Report. 

WWB: How did you decide to start International Wine Report?

JD: Honestly, IWR was not something I intentionally started. As mentioned earlier, I need a place to document the wines I was drinking, and with a background in IT, I came up with a website to document all my tasting notes and called it “The Wine-Insider”.  Slowly but surely this this started to gain recognition and through analytics etc, I noticed people visiting the site and reading the reviews. I realized I had something quite interesting happening, and decided I could do even more with this. Around 2010, I developed a totally new plan, this time with an audience in mind which needed a more robust platform, and I called it The International Wine Report. 

WWB: You provide some extensive coverage of some of the sought after regions of Italy, including Barolo and Brunello di Montalcino. Can you talk about what you look for in a great Barolo and Brunello and how you typically come to your conclusions when reviewing those great regions?

JD: Growing up in an Italian household I’ve always had a love for all things Italian, wine being one. I’ve been tasting Barolo and Brunello for quite some time now, and the wines are some of my favorite to taste as well as collect. Nebbiolo and Sangiovese, although completely different, can share some similarities between the two. Many have even confused the two in blind tastings, I can't deny myself being one. That being said, a lot of the characteristics I look for in a young Nebbiolo or Sangiovese are pretty similar. When tasting the wines young upon release you can typically get a better picture from young Brunello, since it is a bit more evolved, being that wine requires a minimum of 5 years age and  6 years for the Riserva’s before release, you don’t get that luxury when tasting Barolo. A young Barolo can be released sooner after harvest and the wines can be more restraint at this early stage. While there are different qualities I look for between the two wines, the core components are pretty basic, quality of fruit, structure and acidity. I believe these are the essential components of a well-made, age worthy wine. 

WWB: You’ve been working hard on your Napa Report covering the 2015 Vintage. What are some of the producers that we should watch out for?

JD: I have, and will continue to spend a great deal of time on this Napa report. Starting with the 2015 vintage I plan on putting much more focus on Napa Valley, and this report will be the most comprehensive IWR has ever released on Napa. I have been tasting some incredible wines from the vintage and there is no shortage of great wines, most all which are already drinking remarkably well. That being said, I still have quite a few wines waiting to be tasted, but there are so many producers making great wines from the vintage, and generally speaking, the wines have been pretty stellar across the board. I think they will be great for drinking early while waiting for the 2016’s. I look forward to releasing the full report on the 2015’s this Fall.

WWB: What are some of your epiphany wines and what is your wine cellar like?

JD: As far as my cellar, over the years I worked on building a pretty diverse collection, which is now somewhere around 2-3K bottles give or take. My collection is a litter younger than most other collections out there, that being because all the wines I had purchased earlier in life, which would now be 15-20+ years in age, were all used to develop my palate. Although, I certainly wish I still had them, the benefit of tasting them and developing a strong palate for all varietals was priceless and without doing so IWR would likely not exist today.

I enjoy drinking wines from anywhere in the world and my cellar reflects that, you can find just about anything in there if you did deep enough. My favorite wines to drink older are Bordeaux, Burgundy, Napa, Barolo and Rhône, so that is what I have been focusing on collecting lately. As far as an epiphany wine... Of course, there is the '82 Las Cases which I can remember like yesterday, and at the time completely changed the way I looked at wine. However, my fondest memories involving wine were the experiences I had; who I was with, where I was at, the specific moments in my life, and the people I met along the way. For me that is what wine is really all about.

We have a big interview with you today at Washington Wine Blog as we catch up with the one newest Master Sommeliers, local Seattleite Nick Davis. Nick recently passed the Master Sommelier exam, one of the hardest exams to pass in the world. Nick is an Eagle Scout who is also a University of Washington alumni, from the School of Music. As the founder of the wine education and hospitality company Medium Plus, Nick is one of the nicest, most down to earth guys you will find in the wine industry. It is my great pleasure to share Nick’s journey in wine. Here is my interview with Master Sommelier, Nick Davis.

WWB: How did you know that you wanted to be a sommelier?

ND: I have grown up being a goal-oriented person. When I was in middle school and high school, I was very involved in Scouting, which eventually led to Eagle Scout. That was my first ten-year achievement, and I really enjoy those multi-year goals because they include layered benefits. Aside from the hard skills acquired, there are also those meta-skills of determination and perseverance, which are required to overcome struggles and challenges.

I started in the bar and restaurant industry after graduating from the University of Washington. My degree was in Jazz Bass performance, which I still have a passion for, although during my senior year I became fascinated with cocktail history and technique. From there, I worked behind bars until my time at Canlis, where I was mentored by the wine team, which sparked my path into the sommelier world.

Most of my education in restaurants has not actually been about wine. Being a sommelier is more about hospitality and how we serve guests, which might include wine and cocktail know-how, but is really more about taking care of people. Outside of technical service points and knowledge, what really counts is a sense of warmth and caring.

Following my time at Canlis, I worked in other bars and restaurants, and then founded my own company Medium Plus, which focuses on special events and wine education. I stepped away from the restaurant floor for a period to learn about business development, but have since returned, in addition to projects with Medium Plus. My second company launched earlier this year, Unicorn Imports, with an initial focus on grower Champagne.

With these big projects, whether in business or studies, the process is really where the fun is for me. Of course the end result is fantastic, but it's the multitude of steps beforehand where all the energy is found. A lot of that process includes patience and hope, but it's like planting a seed that will eventually grow and bloom. My favorite part is the planting and cultivating; once the bloom happens, it's time for the next challenge.

WWB: Can you describe your road to passing the Master Sommelier exam?

ND: Well, I will answer that first by saying that my focus is never about passing an exam. My intention is more about diving really deep into a topic, and looking at it from many angles, with the final result a function of those hundreds or thousands of hours of work beforehand.

Being on the floor and developing a career in service is the biggest part of it. This pursuit is all about service and hospitality, and there's no way to fake that experience when confronted with an exam. Engaging with a community of others who are also ultra-passionate is essential, including those who are both earlier and farther along in their development.

In terms of focused study techniques, I recommend approaching each topic from as many perspectives as possible, using multiple source materials. For example, when studying Champagne, check out the entries in the Oxford Companion, Wikipedia, GuildSomm, producer and importer websites, and topic-focused books, such as those by Tom Stevenson and Peter Liem. Memorizing data is the last priority; I'm more hungry to find context, and the best way to do that is through a diversity of perspectives.

WWB: How did you decide to start Medium Plus? (mediumplus.com)

ND: I have been interested in creative projects since I was a little kid, and have always wanted to

make something of my own. That point arrived when I passed they Advanced Sommelier exam, and I dove into developing a business, without a real plan or focus in place. Even now there isn't a sole direction to M+, it's more of an umbrella for whatever I want to do, whether that be online wine retail, large events like film premieres, or digital platforms for student education.

As with wine studies and other goals, business ideas take a lot of perseverance and dedication, and I've gotten things wrong a bunch of times, before feeling totally satisfied with the results. In late 2019 and early 2020, I feel excited that a number of big projects will be coming together, from years in the making.

WWB: I want to offer my heartfelt congratulations of passing the Master Sommelier exam — it is an absolutely massive accomplishment. For those who are less familiar with the exam, can you talk about what the hardest portion of the exam was for you? What were some of the biggest challenges in terms of the tasting portion of the exam?

ND: Overall, the exam is split into four sections. Verbal theory is the first section, which must be passed before moving onto the other three. Business of the sommelier, practical service, and blind tasting are the other sections. Since theory took me the most attempts, I would say that was the biggest challenge. Developing a working knowledge in the world of alcoholic beverages is required, including wine, beer, spirits, sake, and cider, executed verbally, as one would do in a restaurant environment. It's not about memorizing a bunch of data from flashcards - the real substance is in having a deep sense of context, including the ties to history and production that make these beverages possible.

From there, the business, service, and tasting sections are essentially applied theory. All of those topics tie-in together, in a big picture way. Tasting is theory that is applied deductively in the glass, and business/service is theory applied to situations in restaurants. There's no better way to study for those sections, than to work full-time on the floor for years. Whether fine dining or casual, the skills behind thoughtful hospitality and business are rather universal.

In terms of tasting, I have been doing a lot of deductive practice in a serious way for about six years. That has been an ongoing process of study, and has also been a big way that our local group of wine professionals has developed. I feel that our local sommelier community is among the strongest in the country, and I have such an appreciation and respect for those who have shared this path with me, and for those who continue to lead the multiple tasting groups here in town.

Back to the tasting exam, the biggest challenge there is in the mental space on game day. A strong deductive process will lead to a good conclusion, and it can be very hard to let that process work, while fighting against other instincts at the same time. Rather than approach the wine and immediately stick with the first instinct that arises, a better method is to slow down and accurately describe the wine, from visual to aroma, along with structure. That description will lead to a great result, if you can turn off the mental noise and just listen.

It is also hard managing the emotions that are happening on the big day, whether they be anxiety, fear, excitement or joy. During the exam, I try to take those emotions, and just set them on the table to hang out for a little while, so that I can stay cool and relaxed. Athletes and public speakers have to deal with those same feelings, and it seems to me that training for that intensity is equal in importance to the content of the event itself.

Things like karaoke, public speaking, and talking to strangers are great mental practices, for gaining comfort with intense situations. Climbing and bouldering have also been excellent for me, as those activities combine physical intensity with mental focus, along with the desire not to fall off a tall rock face.

Therapy is also a super-healthy form of self-care, and I encourage more men to explore that vulnerability, relating from my own experience. Deep feelings of self-doubt and negative thought patterns are crippling to any type of performance, including wine exams. It's curious that high achievers can struggle with self esteem, which is perhaps why we keep striving to be better, and have a hard time finding satisfaction. Sometimes though, good is better than perfect.

WWB: We are all eager to know how you have celebrated your passing of the master sommelier exam?

ND: I have really enjoyed celebrating by taking some personal time to relax, and essentially do nothing intense for a few days. My work, study, and travel schedule was really aggressive this summer, and it was a blast, but some extra chill time feels like paradise.

Some friends and I will be having a little party one of these days, and I might open up a bottle of '96 Krug that has been lurking in the cellar for a while (should be showing great).

In a way, I am cautious about having a too big of a celebration, as I don't want this moment to be the ultimate top of the mountain in my life. Yes, passing the MS exam is a huge, mega deal, but I want to take it in stride. Big Mario's and a Rainier would honestly give me the same joy, as Champagne and Ezell's. Just do both, maybe?

Interview with Victor de la Luz, Winemaker at Gordon Estates and De La Luz Wines

As promised, we deliver part two of our winery/winemaker feature. A great face of Washington wine, Victor de la Luz is the winemaker at both Gordon Estates and his own winery, De La Luz Wines. Originally from Mexico, Victor was actually a professional dancer before catching the wine bug and diving head first into Washington wine. A graduate of the Walla Walla Community Viticulture and Enology program, Victor has crafted some beautiful new wines for Gordon Estates. He has an inspired story and I think you will very much enjoy learning more about him. Here is my interview with Victor de la Luz, winemaker at Gordon Estates and De La Luz Wines.

WWB: What initially inspired you to become a winemaker?

VDL: I would say it’s like falling in love - you never know where, when, or with whom. The first time was in Europe I was folk dancer in 1999; more specifically in Agrigento in Sicily Italy. I can’t say exactly what kind of wine, but I can say it was white wines we were tasting. At the moment when the wine hit my palate I felt a rush like never before. The taste, flavor, texture created such a memory; it’s one of those moments where if you could go back in time without hesitation you would go back for that moment again. The second time in 2007 while in Seattle, I was given the opportunity by Matthew Loso, the winemaker at Matthews Winery in Woodinville. Tasting that wine brought me back to the day of 1999. It was in 2007 that I knew I wanted to make a living making wine. To give people that feeling that had in1999.

WWB: Talk about the education you received at Walla Walla Community College and their enology and viticulture program?

VDL:Within the wine industry you’re always learning and growing. Walla Walla Community college enology and viticulture program is a complete and full circle program like none other. From the time you step into the program you are hands on at the start of fall at the peak point of harvest. There you learn the basics of pruning, thinning, and the full circle of the grapes growth much like the circle of life if you will from the birth until the end.

WWB: Your 2017 Gordon Estate Chardonnay (WWB,90) has wonderful depth and poise. Can you talk about the winemaking behind this great value chardonnay?

VDL: Balance with weight, fruit, mouthful, acidity, and time. I have been drinking chardonnay for over 10 years. I wanted to make a chardonnay that people would love, enjoy, and talk about. Much like my first love in 1999. This 2017 Chardonnay is a result of having a great team from my former consultant winemaker Hillary Sjolund. Kamiak Vineyards manager Marc Nelson, along with his staff Ramon Armenta and Camilo Tapia, have extensive knowledge and experience from the soil, seed, and growth within the vineyard for well over 20 years. They make my job as a winemaker so much easier. I thank Gordon Estate for providing me with the opportunity to be a part of the team that made the 2017 Gordon Estate Chardonnay.

WWB: Last year you launched your own brand wines, De La Luz Wines. Can you talk about staring your own winery project and what we can expect from these limited production wines?

VDL: First I have to thank Gordon Estate for allowing me to use their space for this new venture. Having my own label is a dream come true. The making and production of the 2017 Gordon Estate Chardonnay was the beginning of things to come. For De La Luz, a single vineyard showcase will be limited releases from three different vineyards in three different AVAs. The first one is 2016 Merlot from Golden Ridge Walla Walla Valley AVA. The 2017 Merlot is from Two Blondes Vineyards Yakima valley AVA. De La Luz 2018 Cabernet Sauvignon from Kamiak Vineyards in the Columbia Valley AVA.

WWB: What are some of your favorite wines of the world?

VDL: My favorite type of wine is what I savor in that moment. The moment when I am with friends, family, and loved ones. I can’t select a favorite wine of the world until I travel it.

Interview with Peter Devison, Head Winemaker of EFESTE

“Now that’s a serious Rose” proclaimed EFESTĒ head winemaker Peter Devison as I tasted with him. I agreed, the Rose was plush, mineral-driven and downright delicious. Peter come from a rich winemaking background and has a bachelor’s degree in Viticulture and Oenology at Lincoln University in New Zealand. He has been making wine for nearly fifteen years and his winemaking journey has spanned four countries and seventeen harvests. Peter is just an awesome guy to hang out with. I had the great pleasure of talking wine with him a few weeks back. He talked about his winemaking transition at EFESTĒ, as well as his background and inspirations in wine. Here is my exciting interview with the highly talented Peter Devison of EFESTE. 

WWB: How did you transition from your background in wine education to winemaker?

PD: My transition to winemaking was driven by the need to know everything about production, paired with a passion to create. Starting in the sales/hospitality side at a young age (19) and having completed the WSET program shortly after, I was hungry for more. Something that allowed me to utilize my science background while tapping into my artistic aspirations. Having the exposure to the wines of the world helped shape my palate and gave me perspective on what I wanted to make, but with age and much more experience I realized that while I can be inspired by other wine growing regions, I make Washington wine and so my style has pushed me to try and express the terroir, or ‘typicity’, of Washington fruit. Having said that, I really gravitate to the wines that remind me in some way, or nuance, of the old world. And when people taste my wines and can draw those comparisons, I get extremely happy. I am very much an emotional taster. 

WWB: How did you decide to come to EFESTE?

PD: The winery has always been known for a high quality and distinct program based on native fermentation. When I was asked to take it over, I jumped at the opportunity, as it is a style that I gravitate to. It is a small, hands on program that allows me to be completely involved from the vineyard to the bottle; I literally handle all fruit when it gets to the cellar. Although it’s a continuation of the former winemakers vision, it is a philosophy that I adopted early on in my career and I like to think that I’ve taken it to another level here at EFESTE. The wines are purer and more focused than ever. I’m really excited about where we are going as a brand.  

WWB: 2012 EFESTE ‘Final Final’ Red Wine (WWB, 93) was a gorgeous and rich red wine that on my 2016 Washington Wine Blog Top 100. Can you talk about this great wine?

PD: This wine has always been constructed with the best vineyards; the same vineyards that go into our higher price-point wines such as Big Papa, Ceidleigh and Jolie Bouche also make up the foundation of Final Final. This paired with a great vintage and great barrels makes a pretty drinkable wine! We aged it for 20 months in 100% French oak (50% new), but the wine wasn’t too aggressive with overt wood tones or flavors. The wine evolved nicely into a rich, but balanced – almost nectarous – wine, without being too demanding, or requiring lengthy cellaring time.

WWB: I recently had the chance to review your 2016 EFESTE Rose (WWB, 91) which is a gorgeous new release. Can you talk about your style of Rose that you have created?

PD: Inspired by the great rose’s of Provence, I decided to grow and make our rose with that style in mind, although it is distinctly Washington. The varieties used, Mourvedre and Grenache, have a symbiotic relationship when it comes to this style of wine, so I field blend pick (pick both varieties together) and the fruit is delivered straight to the press without additional soaking to extract color. Whereas many wineries have created rose’s as an afterthought, or as a method to concentrate their reds, I grow this fruit for rose – it’s a wine by design. It ferments natively in a mix of concrete, stainless steel and neutral French oak and ages for 4 months on the lees before bottling. I build it to drink well all year round as it has the minerality and complexity to develop for a long time. I sometimes refer to it as the ‘pink feral’.

WWB: How do you describe your winemaking style?

PD: My philosophy surrounds the concept: “less is more”, meaning the less I have to intervene, the better a wine’s potential to be great. Whereas I have the technical education and experience to overwork a wine, my choice is to step away and only act if I absolutely have to. This, of course, works only if the fruit is grown well and comes to the winery healthy. So, it is in the vineyard where I choose the work and detail to be done. I work with outstanding growers and I believe Washington can grow some of the best fruit I’ve ever worked with , so I have that going for me! As far as what I’m looking for in my wines as a result of this method? Vinousity. To me, this word means a culmination of all the things that give a wine aroma and flavor. Not just the fruit, which we have in spades, and not just the oak, but the nuances: herbs, meat, smoke, tar, flowers, minerals, etc. These are the subtle components I think I can coax out of my wines by making them in this way.

Interview with Co Dinn, Owner and Head Winemaker at Co Dinn Cellars

Co Dinn, head winemaker at Co Dinn Cellars, is former winemaker at Hogue Cellars. Co has more than 25 years in the wine industry, including 17 years at Hogue Cellars and 7 years in Napa Valley. Co Dinn was a blast to talk wine with. I met up with him at Taste of Washington and found him to be incredible humble and articulate. Co has worked at some of the great Napa wineries, including Sterling and Trefethen, before coming to Hogue. A few years back he left his position at Hogue to start his own winery. His new release wines were excellent, all coming from the Yakima Valley. Co is a great champion of Yakima Valley fruit. These wines are structured and balanced, with terrific richness and mouthfeels. The Chardonnay, Cabernet and Syrah releases have a very old-world edge to them. Co also serves as consulting winemaker with Cote Bonneville, working with superstar winemaker Kerry Shiels. I think you will really enjoy hearing more about Co and his esteemed Co Dinn Cellars wines. You can learn more about his wines at http://codinncellars.com/ Here is my interview with Co Dinn:

WWB: Can you talk about how you decided to become a winemaker? What were some of your first inspirations in wine?

CD: I discovered wine while living in Tulsa, OK of all places. I was working in the oil and gas industry and was not inspired. I quit my job and decided I was going to do something more interesting (to me) with my life. I had made beer and was fascinated with the process. I figured that SOMEBODY has to do the intriguing work of making wine, so I wrote to UC Davis about enrolling in the master’s program there. Dr. Ann Noble sent me back a letter outlining what I had to do in order to apply: take about a year and a half of chemistry, physics, microbiology and math. So I did. I was then accepted in 1990. I went on to do my master's thesis in Dr. Noble's lab.

My first inspirations were wines of the world tasted while perusing The New York Times Book of Wines by Terry Robards. It was a self-guided tour of wines of the world, mostly reasonably priced. One wine that stood out was the 1986 McDowell Valley Vineyards Syrah. That was the first "wow" wine for me. I tasted it at a pouring in Austin, Texas. Later, at Davis, I found a wine shop with a stash of that same wine gathering dust and I think I eventually bought it all, one bottle at a time!

WWB: What was it like working in Napa at Sterling and Trefethen? 

CD: Sterling was great, as they received lots of very high quality fruit from all over the Napa Valley, so I got to see, smell and taste a wide variety of very good grapes and taste the wines made from them. My third harvest was in the lab and I got to make the research wines and hone my lab skills.

Trefethen was the part of my career which was really an apprenticeship: I did all the lab work, the filtrations, the tastings, the harvest sampling. The expectations were very high and my bosses Peter Luthi and John Cole were great role models and mentors. In four years a newbie out of Davis was built into a capable winemaker.  

I was involved in a very serious, structured tasting group for several years in Napa and this was key to really developing my palate beyond technical tasting and helped me to form my stylistic preferences and understand the broader world of wines outside the ones we were making.

WWB: I have enjoyed your wines from Hogue for many years including some of your exceptional bottlings, the Terroir series, from the Champoux vineyard as well as Red Mountain. Can you talk about some of the advantages of working at Hogue for many years and some skills you picked up in terms of winemaking and vineyard management?

CD: First of all, the team at Hogue was fantastic: Mike Hogue, Norm McKibben, Wade Wolfe, David Forsyth, Tony Rynders, Nicolas Quille, Rick Hamman. All great professionals and still all key members in the PNW wine scene. We did a very thorough job of research of viticultural and winemaking which few wineries of any size could match. I learned a huge amount. Additionally, I had the privilege of working with fruit from many of the best vineyards in the state, and really getting to know the growers and their vineyards and regions.

I learned about how to deal with each vintage, whether cool or hot, dry or wet, freezes and frosts. I learned about how to manage our abundant tannins with finesse to create structured yet supple wines. I got to experiment with all kinds of oak and to learn the coopers and forests I preferred. I got to see the progression in viticulture from 1996 through 2013 which encompassed not only phenomenal growth in acreage, but also a revolution in irrigation, canopy management, siting and clones. I learned how to remain calm and focused with $30 million worth of wines fermenting knowing that they were my responsibility. I learned that the best way to get what you need in the vineyard is through calm, thorough and timely dialog with the grower, as well as being out in the vineyard with them on a regular basis.

WWB: Co Dinn focuses on Yakima valley wines. What draws you to working with Yakima valley fruit as opposed to fruit from Walla Walla or Red Mountain? 

CD: The Yakima Valley in general is a moderate climate: and within that I can find cooler areas and warmer areas. I can be near the vineyards which is essential for monitoring and picking decisions. What I really like is the sheer variety of sites, slopes, soils and mesoclimates, low rainfall, moderate wind, good water and experienced growers. Some of the best vineyards in the state are Yakima Valley vineyards, and they are typified by balance, suppleness and nuance in reds and vibrancy and balance in whites. I feel that I can make my best wines in the style I prefer by focusing on the moderate and diverse Yakima Valley. Walla Walla is a two hour drive for me and I feel I need to be close to the vines to do my best work.

WWB: Your 2013 'Roskamp Vineyard' Chardonnay was polished and layered with a lovely texture. Can you talk about this awesome Chardonnay bottling and the vintage? Are you excited about your 2014 Chardonnay in the barrel? 

CD: The vintage was warm and early. However this north slope is protected from the afternoon heat and is very uniform. The Dijon clones 76 and 96 in the field blend are typically delicate and flavorful. The grapes are whole cluster pressed and barrel fermented in primarily (75%) older Burgundy barrels. Much care is taken over the life of the wine to get complexity and texture from sur lie while protecting the wine from oxidation. It is bottled unfiltered after 17 months in barrel. This leaves it with a flavor and texture as if you were tasting directly from the barrel. Not common in most Chardonnays. The 2014 was just bottled and is very similar (exciting!), though the 2013 has an added nuance from a year in bottle.

WWB: What are some of your favorite wines of the world? What tends to be in your cellar?

CD: I like variety, intensity, typicity, complexity. I tend to rely on the advice of the sommelier as I am always up for trying something new or different. I'm still enjoying tasting Syrahs from any quality region. I would love to travel in Spain and Portugal to learn more about their wines as they recently have piqued my interest.  My own cellar contains vintages of new and older wines of my own and consulting clients as well as those of winemaker friends whose wines I admire. Since I don't make Pinot Noir I rely on a supply of Tendril from Oregon and Talisman from California, both highly recommended! And of course there is a selection of fine local beers!

Interview with Mary Derby, Founder and Winemaker of DAMA Wines

One of the pioneer woman winemakers in Washington, Mary Derby has nearly two decades of experience in the Washington wine industry. Mary has endured everything from incredible business success to personal tragedy, losing her husband many years ago. Her winery, DAMA, located in downtown Walla Walla, crafts a very serious lineup of wines, from Rose to Merlot. Mary is an outstanding winemaker and a downright awesome person to chat wine with. I think you will enjoy hearing more about her history in the wine industry. Here is my interview with Mary Derby, Winemaker and Owner of DAMA Wines.  

WWB: You have a longstanding history in the Washington wine industry, starting Spring Valley Vineyards (SVV) in 2000 and later DAMA years later. How have you seen the Washington wine industry evolve over the past 18 years?

MD: Lordy, did you really have to put a number to my Walla Walla years? Yes, you are correct .. it will be 18 years this Fall and I only know that since my son Simon is turning 18 in September and we had moved here when he was a month old!  Though, I do remember that day like it was yesterday. And that certainly is the case for those first four years of our time here in Walla Walla. How have I seen the industry change? Well I can't speak about the change unless I speak of what it was like back in the early days between 2000-2004 (my SVV time with Devin) all I can really say is that it was very special. Those first years were very special and are very near and dear to my heart.  I look back and it is hard to imagine that we were so young ..not necessarily in age but within our ideals, within our naivete' in understanding the business of it all. I'm not sure any of us understood the grand possibilities that were heading our way. I guess Christophe & Charles knew what was to come. You have to understand that at that time there was no Walla Walla Enology Progam and so many of us just learned along the way — through the school of hard knocks. But what we did do is lean on each other, so we shared whatever information & knowledge and passed on our intimate passions on how we believed in our wines, in our valley and our brands. Though we were not the true pioneers of WWV we were the new generation with different ideas of what we thought we could create here. 

During those first few years between 2000-2008 there really was not too many women winemakers...I can only think of a handful. So looking around today I see so many more women going through the program and working in the production side to becoming full on winemakers. A couple of years ago, I began the process of creating the Walla Walla Women in Wine Calendar and it was so wonderful to see that we could fill up 12 months! It's an exciting time in this industry for all of us!  But then again it is still a quiet challenge for us women in the industry. We do not portray ourselves as the public  "rock star" winemaker that many of our male colleague do and if we ever did go that direction I do believe we would get nailed for it...so the double standards have been there but perhaps they are not as prevalent today. And perhaps that is a whole other topic that could be discussed with a group of women who are in the industry. 

WWB: What changes have you seen in the Walla Walla Valley? 

MD: My generation of winemakers have all grown up and with that growth there comes an inherent knowledge that we can no longer be what we once were. We have made it through the lean years, the freeze years, wondering why I planted what I did. There were many years where I missed the hell out of my husband, Devin, and there have been many years where I have missed my friend, Eric Dunham. Those first years starting SVV (Spring Valley Vineyards) were beautiful early days. But now I love what the Walla Walla Valley has become which is a major wine force in the wine industry. I finally no longer hear ‘What side of the Potomac are you on’? It is just crazy how long I would hear that. I am so very proud of where we are and so very excited to for the growth to come. There is such a wonderful strength & unity to the Walla Walla Valley that has shined on through the years and will continue to do so. 

WWB: How do you see Walla Walla evolving in the future?

MD: Change…you really never want it to happen but it is constantly happening all around you! Our little sleepy village in 2000 is now a very active prospering one! There is so much growth and big money coming in that at times I do worry about what will happen to the overall feel of the town. Are we really ready for the changes that seem to be in our future? Who knows? But I do think Walla Walla will always maintain it's small town atmosphere where life's pace is just a bit slower and we who have been here for a while embrace that to no end! 

WWB: Your DAMA lineup is fantastic across the board, including a bright, dazzling 2017 Rose that has both poise, weight and range. What is your philosophy when crafting your Rose wine?

MD: Thank you for acknowledging my wines. It's been a long and arduous road of fine-tuning the wines and vineyards that we deal with and as well as re-working the brand/logo. In regard to my Rose' I feel extremely proud and am very passionate on trying to create a wine that can be taken seriously. Years ago when Devin and I were traveling in the Loire Valley I feel in love with Cab Franc and especially the Roses. . I loved the richness and the acidity that were a part of these wines. So now 20 years later I have found CF through the Chelle den Millie Vineyard that I believe creates a non nonsense wine. The CF from these particular rows have been trained and cropped to allow longer hang time which in turn creates amazing flavors and characteristics. Believe me, it is always a moment or two of questioning the hang time duration but I have found more success in being patient. We usually always schedule a predawn picking time ( machine harvested) and it's lightly crushed at this time. It takes about 2 hours to get back to Artifex where we will let it cold soak for another hour or so and then it gets pressed and in tank. I have experimented with a couple of yeasts that help bring out the floral aspects of the wine and I really think this year we hit the mark! 

WWB: As a winemaker you have a strong handle on a great red wine portfolio. These wines have wonderful richness and tension in the glass. When creating Bordeaux style reds, how do you describe your winemaking style?

MD: I guess when I start to analyze my idea of what I ultimately want in my bottle as a DAMA Wines. I try to stay as true to the varietal as possible without having to manipulate too much along the way. My relationship with the vineyards & managers have only improved over the last couple of years so hopefully my wines have reflected that hard work that is done during the growing season. Personally, I love to keep a "soft" touch if you will on my wines and that means a few different things...not overly & aggressively pressing the grapes to using less new oak at times to making sure they are in good balance. Perhaps, my style all stems from my years of training as an opera singer. You learn to pay attention to the nuances, the subtleties, the highs and the lows to ultimately keep the vibration of the voice moving even after you have stopped singing...in Italian it's called scquillo...and that is what I want in my wines. 

WWB: What are some of your favorite wines of the world and some recent wines that you have enjoyed:

MD: I am so bad with remembering what I drank the other day let alone last week or month!  But my summer love right now is JF's sauvignon blanc! It's reminiscent of the late Didier Dagineau's wines....

An outstanding winemaker for one of the great Walla Walla wineries, Chris Dowsett has a longstanding history in the wine industry. With previous stints at famed Robert Mondavi, and Domaine Chandon, Chris eventually migrated north to become winemaker for Buty since 2009. Having made his first wine in 1983 from his family's vineyard in the Willamette Valley, Chris has amassed more than 30 harvests. His vast experience shows in every bottle of Buty wines. I recently had the chance to review some of his outstanding new releases and was highly impressed with the combination of richness and terroir with each wine. He is a very talented guy. Here is my interview with Chris Dowsett, head winemaker of Buty Winery. 

WWB: Can you talk about your journey in wine before coming to Buty? Who were some of your initial inspirations?

CD: I grew up in Oregon, and started in the wine industry through my family. We lived in an area of Portland that was slowly being overtaken by the suburban sprawl. My parents wanted to move farther out (west) and found a piece of property with an old house and 12 acres of vineyards. We had no experience in the industry, but worked to double the size of the vineyard and start a winery with some partners. The winery originally focused on whites and sparkling. We worked with Pinot Noir, Riesling, Gewurztraminer, Semillon and a variety of tiny lots of more obscure varietals. I was very inspired by some of the white wines of Champagne, Alsace, California’s Anderson Valley and Oregon.

During the time I attended Oregon State University, I took an exchange to Roseworthy College in South Australia, to study wine science. This trip really opened my eyes to Rhône and Bordeaux style wines. Much of what I took for standard in Oregon was different there. The Barossa and Clare valleys of South Australia were areas I loved. I also loved the contrast of big wineries like Penfolds, with the newest technology and research, and smaller wineries, like Wendouree Cellars, that did not use any modern methods, but made amazing wines. I came back thinking that I needed to see more of the wine world.

I spent five years in Napa and Sonoma working a few early harvests at Robert Mondavi Winery and Domaine Chandon, in both the vineyards and the laboratory. I decided to move into the cellar for permanent jobs at Schramsberg and finally J. Stonestreet Winery. In 1996, I moved my family up to Walla Walla to be assistant winemaker at Canoe Ridge Vineyard. After winemaker jobs at Latitude 46N and Artifex Wine Company (a custom crush facility), I joined Buty in 2009.

WWB: You make some of the best Bordeaux style white wine in Washington. Can you talk about your special style of Washington ‘Bordeaux Blanc’; and the challenges of making wine in warm vintages?

CD: White Bordeaux wines have long been of interest to me. I first started working with Semillon and Sauvignon Blanc in Oregon with. These were much different in that climate than Germanic or Burgundian grapes. They had more structure and grace than the more aromatic varieties. With my time overseas, I was introduced to aged Australian Semillon and fresh New Zealand Sauvignon Blanc. These were great discoveries.

Once back in the U.S., I first started drinking Washington wines through the early Semillon releases from wineries like Covey Run, Snoqualamie, and Kiona. As my budget increased, I tried the Semillons from Chinook and L’Ecole #41, and the Woodward Canyon Charbonneau White Blend. I was always amazed by the way these wines would age in bottle. With the Buty white blend, we have established a style that we love. Semillon should be front and center, there is no influence of oak, and it should have a long timeline of enjoyment. We are looking to express the characters of the individual varieties, yet build a complex, complete wine of balance and harmony. The aim is to make a white wine that has richness and good acidity, not just one or the other. We have set up methods that help this plan.

The vineyards are where all this begins. Our blend is usually at least 60% Semillon. Rosebud Ranches, in the Wahluke Slope, is our warmest site. It is also our oldest vines. These vines were planted in the late 1970s and are great for withstanding the warm summers. The wines from this vineyard have the classic characters of Washington Semillon: rich honey and figs, with a slightly apricot fruit profile. Boushey Vineyard gives us a more acid-driven profile from the cooler Yakima Valley. This fruit has a bit more golden apple and pear. Lonesome Spring Ranch, in the lower lands below Red Mountain, is where we get our two other varieties. The Sauvignon Blanc is used as an acid backbone to build the more aromatic wines around. It has a hint of grassiness and tropical fruit to complex the blend a bit. The Muscadelle is the amazing floral character that can make a young, tight wine open up from the first cool pour out of the ice bucket. I am looking in the vineyards for flavor and acid balance more than sugar levels. With our warm climate, we generally are working to keep the acids firm and the fruit ripe, without going too far. We do not add acid or water to the Buty wines, so there is much time spent in the vineyards looking for the perfect time to pick.

In the cellar, we use mostly cool whole cluster pressed fruit, processed under blankets of carbon dioxide. Small amounts are fermented with more oxygen and no sulfur dioxide for complexity. We will take some small lots of Semillon and crush the clusters, and leave them on skins for 12-72 hours. This adds tannin and richness to the wine. We ferment a small selection of each lot in neutral barrels, with the majority going to a cofermentation of all three varieties in one of our two concrete cubes. We love how this piece of the blend ferments slowly and cool, due to the thick concrete walls absorbing much of the heat. We will age both the barrel lots and the concrete tank on the fermentation lees to again add body and richness. The concrete tank has a huge flat floor that gives lots of surface area to these lees, and does not need any lees stirring to get the benefits of the interaction of the yeast cells. We will leave some percentage of the wines without malolactic fermentation, to use for blending.

The final step is the blending. I taste, with Nina Buty and Paul Boen, my assistant in the cellar, every individual lot of each variety, and then begin with very rough blends of the three. We fine tune over usually about four tastings a wine that expresses the best of the vintage, yet retains the style and soul of the previous blends. We usually go to the library and open a few of our favorites, or more recent vintages similar to the one we are working on. We are looking to make a wine that does not get its richness from tools like high alcohol, high percentages of new oak or residual sugar. The final product should be a complex, exciting wine that has enough energy and body to stand up to the cuisine we love in the Northwest, no matter what season of the year.

WWB: Your 2014 Buty ‘Rediviva of The Stones’ Red Wine (WWB, 93) was a head-turning blend that had wonderful weight, poise and range. Can you talk about this special wine?

CD: The Rocks District of Milton-Freewater is an amazing winegrowing area. It is an AVA that is totally designated by being in an alluvial fan of river rocks that was once the Walla Walla River. It is pure cobblestones going down hundreds of feet, in some areas. Nina first started working wine Syrah from The Rocks in 2000, with fruit from Cayuse’s Cailloux Vineyard. In 2006, we purchased 10 acres of land in the area. Seven acres were planted for the Rediviva of the Stones. We have three clones of Syrah, Cabernet Sauvignon, Mourvèdre, Grenache and a bit of a few Rhône whites. The vineyard is fittingly named Rockgarden Estate.

When you grow in the Rocks District, the grapes get the heat of the warming rocks, as well as some sunlight reflection off the rocks. The resulting wines get more savory flavors than fruity characters. Syrah is what we love there. The profile is filled with spicy and gamey flavors, mixed with olives and smoke. We give some emphasis to these by slow, uninoculated fermentations, and no new oak. The Cabernet in the blend is actually lighter than the Syrah. It gives some floral characters and a bit of cherry to help keep the Syrah from becoming too much of a heavyweight. A touch of Mourvèdre brings a hint of pepper and a bit more to the midpalate. The tannins from growing on The Rocks are always long and silky. It is a big wine that drinks rich, not astringent or bitter. This wine is our expression of what we love in The Rocks.

WWB: When you’re not enjoying Washington wine, what are some of your favorite wines of the world? 

CD: I have always enjoyed sparkling wines. Blanc de Noir Champagne usually is the direction I lean. The white wines of Alsace, especially Gewurztraminer, are my favorites. I also love blends out of the south of France: Grenache based Châteauneufs and Gigondas, Mourvèdre based Bandols. Red wines and Riesling from the Clare Valley of Australia are great wines when I find them. Pinot Noir can be a great complement/contrast to some of the big reds we do so well here in Washington.

Interview with Jeb Dunnuck, Wine Writer and Wine Reviewer

A man hardly needing any introduction, I thought it would be fitting as part of Washington Wine Month to include an interview from one of the most influential Washington wine writers and reviewers. Jeb Dunnuck has become one of the most influential wine reviewers in the world. Jeb talks about his start with the Rhone Report in 2008 that grew a cult following. Several years later he began working for Robert Parker as his following became even greater then. Last year he took the leap of faith and started his own website, jebdunnuck.com which has been very well-received since its inception. Jeb reviews wines from California to Washington to France and I think you will very much enjoy his story in wine. Here is my interview with Jeb Dunnuck, wine writer/reviewer and founder of Jebdunnuck.com

WWB: How did you decide to launch the Rhône Report in 2008? Were you surprised how popular your publication became?

JD: Creating the site in 2008 was really an impulse decision. I had always loved wine and had visited most of the benchmark growing regions, as well as taken a part time job in retail to learn as much as I could, but had no driving professional aspirations and still loved engineering. I had some free time on one of the holiday breaks and decided to create a website. It started out as a simple blog, but I hated the general attitude of most bloggers, so I quickly built a database for tasting notes and moved the site to a quarterly publication. I was happy with how it was received, and I think there’s a place for comprehensive, consumer-based publications, even today.

WWB: How did you start writing for Robert Parker in 2013? How did that process evolve to becoming his senior editor?

JD: I received an email from Robert Parker asking me to write for him. The Rhone Report was doing well and growing, but I was getting tapped out doing Aerospace engineering during the day and writing until 2 am every night on the Rhone Report. I considered sticking with the Rhone Report, but at the end of the day I couldn’t pass up the opportunity to work with Bob, who I’d always admired and respected.

WWB: In 2017 you took the plunge and stated your own publication, JebDunnuck.com. What have been some of the challenges with starting your own publication and reviewing wines across the globe, from California to Washington to Southern France?

JD: It’s been relatively straightforward. The new site is based on the old Rhone Report database and matches how I work, so it’s quick and easy to publish. I traveled extensively for The Rhone Report and later the Wine Advocate, so there’s been little change in that regard as well. I also have a team that helps with logistics and travel planning, as well as editing and formatting. Nevertheless, I keep everything as efficient and streamlined as possible, and I love the work and am not afraid to work hard. The goal is to deliver timely reports that help subscribers make purchasing decisions, and I gear everything I do around that simple idea.

WWB: How have you seen the Washington wine industry evolve since you started the Rhône Report in 2008?

JD: Unquestionably, the Washington Wine industry has come a long way, and I still remember my first visit, driving into Walla Walla, and wondering if I had made a wrong turn somewhere and ended up in Nebraska! Today, there are more wineries, more talented winemakers, more vineyards, and overall just a better focus on producing quality wine. Washington has made great wine for a long time now, but the largest change is the number of wineries today truly focused on producing world-class wines. Also, the dining scene in Walla Walla is light years better than in the past. Unfortunately, the recognition of all this work and effort isn’t as large as it should be, primarily due to most wineries working direct to consumer and not enough wine ending up on restaurant wine lists and retail shelves.

WWB: What are some of your ‘epiphany’ wines that you’ve tried throughout your lifetime? What are some of your favorite wines in your personal cellar?

JD: I never had an epiphany wine, per se, and I continue to love great wines from throughout the world. Certainly, I’m a Francophile and probably 90% of my personal cellar is French, but there are truly world-class wines coming from numerous regions today. It’s an incredible time to be a wine lover!

Interview with Trevor Durling, Head Winemaker of Beaulieu Vineyard

Taking over for a legendary winemaker at a legendary winery is a tall order. In March of 2017 Trevor Durling was named General Manager and Chief Winemaker for Beaulieu Vineyard, only the fifth winemaker for the famed Napa Valley winery founded in 1900. Durling has previously served at some famed houses and was previously winemaker at Provenance and Hewitt prior to coming to BV. He is also a graduate of the famed UC Davis viticulture and enology program. Serving under Tom Rinaldi at Hewitt, he has learned from some of the famed names in wine. I think you will enjoy learning more about Trevor Durling, the talented winemaker at BV Vineyards.

WWB: How did you decide to attend the famed viticulture and enology program at UC Davis? What were some of your greatest inspirations from internships and faculty while you were attending school there?

TD: When I enrolled in UC Davis, my intention was to join the ROTC program and eventually become an officer in the US Air Force, following in my grandfather’s footsteps. He was a 37-year veteran, and I idolized him. However, I also knew that UC Davis was renowned for its exceptional winemaking program and I was interested in exploring this opportunity as a student at the university. When I intentionally enrolled in an introductory class to winemaking, this awakened my love of agriculture and science so not long after, I transferred to the university’s Viticulture and Enology program and this cemented my career in winemaking.

One of the most influential experiences I had while I was a student was working at Sonoma Cutrer as an intern. I was fortunate to work under Terry Adams, who took me under his wing and showed me how amazing winemaking truly was. During my internship, I had the chance to wear many different hats so-to- speak so I learned a lot about what goes into making great wines. My typical day-to day job was helping with grape sampling, being out in the vineyards, and then returning to the lab later to run the chemistry on the samples I’d collected. Then, I stuck around later into the end of the day and into the evenings to help in the cellar and get my hands dirty by inoculating tanks and even participating in tasting trials with Terry and his team. This hands-on experience was a tremendous opportunity for me to learn a lot about all aspects of winemaking and I remember the immense pride that everybody on the team had for the wines we were crafting. This resonated strongly with me and solidified my career choice of wanting to become a winemaker. While at Davis, I was very inspired and influenced by the tremendous faculty that taught us about winemaking. This group of teachers were some of the most passionate and brilliant people I’ve encountered – they truly lived and breathed wine. Studying under Dr. Roger Boulton, Linda Bisson, and Andy Walker, among others was incredibly inspiring to me as a young, enthusiastic winemaker.

WWB: Talk about your experience crafting red wines at Provenance and Hewitt - How were you able to help build their programs?

TD: I joined Provenance Vineyards and Hewitt Vineyard in March 2010 as assistant winemaker. Working under Tom Rinaldi, I helped craft wines from the Napa Valley and some of the best vineyards in Rutherford. That first year was a crazy time: some of my first work at Hewitt contributed to the fantastic 2010 vintage of Hewitt Vineyard Cabernet Sauvignon, which earned the title of Wine Spectator’s #1 Cabernet Sauvignon in 2013, and the #4 spot on Wine Spectator’s Wine of the Year list. It was an exhilarating and humbling experience, and Tom helped me put everything into perspective. Influenced by his example, I found a way to express myself more and to share with others why I really love what I get to do. When Tom retired in 2015, I was appointed Chief Winemaker at Provenance and Hewitt. But even working with Jeffrey Stambor and Joel Aiken as colleagues at Beaulieu while I was the Provenance Vineyards winemaker working across the highway has influenced me over the years. I think the more you spend time doing something, you learn to focus on what really matters, and I now recognize what’s going to move the needle and make a big impact. Asking questions, prioritizing and focusing on the right things is my new guiding mantra. I also put a lot more value now on the importance of spending time in the vineyards and working closely with my vineyard managers, ensuring the fruit is of the highest quality. I believe it shows in the glass during my tenure at Provenance and continues to guide me on the Hewitt and Beaulieu Vineyard wines.

WWB: What are some of the challenges of taking over the BV wine program after Jeffrey Stambor?

TD: First and foremost, the legacy of Beaulieu Vineyard, established in 1900, and the longevity of the Georges de Latour Private Reserve (which can easily be considered Napa Valley’s first cult cabernet) is unparalleled within Napa Valley. The wine has been made consistently since 1936, so this year we’ll be celebrating the 79th vintage with the release of the 2015 vintage. It’s one of the longest standing wines still made today with incredible heritage and I’m only the fifth winemaker in the history of Beaulieu to craft this wine. It is an amazing representation of an iconic Cabernet grown in the Napa Valley, based in Rutherford, and has been the standard of quality for decades and decades, so it’s my job not to mess that up. It’s certainly a cherished legacy to live up to and I’m making a significant effort to honor and highlight the past, while innovating for the future. I love to create and build things, but the older I get, the more I realize that nothing of quality is made by one person alone. It takes a team, even if my name happens to be the one on the bottle. You can be the best winemaker in the world but if you don’t have a supportive team, you won’t succeed. I’m a big believer that it’s important to inspire a team and to work together at all levels. The biggest challenge is always the unpredictability of Mother Nature, which will alter the vintages from year to year (which we certainly learned in 2017). But if everyone is fully engaged, working together in the winemaking process towards one goal, and feels a sense of ownership at each step, this will be reflected in the quality of the wines and will tell our story for future generations.

Of course, we want to continue to maintain our position as one of the oldest, most historical wineries that has set the standard for Napa Valley wines, namely Cabernet Sauvignons. However, we’re always looking to raise the bar and improve our wines when possible, and our winery and vineyards. I’ve joined the team at an exciting and pivotal time for Beaulieu. We have some exciting developments planned for the future of our visitor center, how we’re innovating in winemaking techniques, and improving the quality of our vineyards, which will ultimately enhance the caliber of our wines.

WWB: Your 2014 Beaulieu Vineyard Georges de Latour Cabernet Sauvignon (WWB, 95) is a stunning wine, showing incredible terroir and wonderful tension. Can you talk about this gorgeous Cabernet wine and what we have in store for the 2015 Georges de Latour?

TD: Our Georges de Latour Private Reserve Cabernet Sauvignon has been widely recognized as the benchmark Cabernet Sauvignon from Rutherford since its inaugural vintage in 1936. The 2014 vintage is a superb example of this iconic wine showing a beautiful fresh fruit character and rich, full-bodied structure. Muscular tannins support the plush, expansive palate, while its acidity is balanced and adds to the wine’s overall vibrancy. We fermented this wine in a combination of 55 percent new French oak barrels to provide early integration of fruit and oak character into the blend and enhance the dense, rich texture.

The balance of the must is fermented in stainless steel and upright wood fermenters which preserves the freshness of the fruit. We blend a small amount of Petit Verdot and Merlot with the Cabernet Sauvignon to further enhance the wine’s aroma and flavor profile.To create this stunning vintage, we hand-selected grapes from the western bench of the Rutherford AVA in our iconic BV Ranches No. 1 and No. 2, originally planted by Georges de Latour in the early 1900s. We focused on clonal selections (6, 4, 169, 5197 and 7), which yield small berries with high skin-to-juice ratio needed to make intense wines with long lifespans. I recommend aging this one at least 5 years, although it can surely age longer if cellared correctly.

I think the 2015 vintage will be recognized for excellent quality, although low in quantity. The drought conditions created small, concentrated berries that produced very concentrated, expressive wines with a ripe tannin profile. We’re just starting to release a few of our 15’s now and they’re tasting beautifully. They’re surprisingly very approachable early but with an intense flavor profile and they also have the depth and structure to age for some time. For example, our 2015 Georges de Latour Private Reserve Cabernet (although not releasing until late summer/early fall) has been delightfully surprising because of how approachable it is drinking currently. It is concentrated, powerful, very expressive and incredibly approachable now – but with great aging potential.

WWB: When you are not enjoying the great wines of Napa Valley what are some wines that you gravitate towards? Any favorite wine regions of the world to explore?

TD: I love Burgundy – the wines, the people and the region are very inspirational for me. I had the pleasure of spending two weeks there in 2016 and had the chance to visit some incredibly famous vineyards and wineries, even having a chance to do a vertical tasting of Domaine de la Romanee-Conti on my birthday, which left an indelible impression. Overall, I was struck by the amount of passion from each of the vintners I met, and how each vintner was also the person farming the land, making the wine, selling the wine, and in some cases, they were even the 10th generation of their family to do so. There is also incredible history in Burgundy, which as a bit of a history buff myself, I was completely drawn to like the old buildings and the stories behind them. This was an incredible experience for me and what I enjoy reliving while I enjoy the wines at home.

I also love drinking Bordeaux and Champagne. Additionally, Mendoza, Argentina was another location that I was able to visit that left a lasting impression. Mendoza is newer than the historical French winemaking regions, but the culture and passion of the people, mixing with amazing wines left a huge impression, like tasting some of the best Malbec in the world. Domestically, I also really enjoy Oregon and Washington wines, which I find fun to taste, explore and learn more about.Favorites included:

- Hospices de Beaune – being in the building and tasting here – incredible

- Bruno Colin in Burgundy - we tasted in the caves here which was extraordinary

- Catena Zapata – incredible Malbec in Mendoza but also one of the most beautiful wineries to visit

- Achaval- Ferrer - Argentina

- Decero - Argentina

- Domaine Serene - Oregon

Interview with Jacki Evans, Winemaker at Owen Roe and Sin Banderas

As we drift closer to the end of another great Washington Wine Month we bring you an interview with a sensational winemaker out of the Yakima Valley. Jacki Evans crafts some gorgeous wines for Owen Roe, one of Washington’s excellent producers of Cabernet and Syrah. Jacki has been traveling recently to Portugal recently, bringing those in the wine community a serious case of FOMO. She has deserved the vacation. Jackie helped start a really good wine project to be on the lookout for, Sin Banderas, as her new release red wine was really good. She has a background in biology and has a wealth of winemaking experience throughout the world. I think you will really enjoy hearing her story in wine. Here is my interview with Jacki Evans, winemaker at Owen Roe and Sin Banderas. 

WWB: How did you first become interested in winemaking?

JE: I was studying Biology at the University of Texas with no clue of what I was going to do with my degree.  My best friend and I stumbled upon a home winemaking kit, and it became a running joke for us to say, "I don't want to go to class; I just want to make wine..."  One day I looked into winemaking, and I realized I could probably get my foot in the door with some lab experience.  My first harvest was in Willamette Valley, where I also learned about harvest-hopping, and there was no turning back!  A love for winemaking really developed as I spent time in New Zealand, Austria, Australia, and Napa before coming up to Washington State.

WWB: What are the advantages of sourcing from great Yakima Valley vineyards vs. other Washington State AVAs? How does that impact wines made in both hot (2014 & 2015) and cold (2010 & 2011) vintages?  

JE: Simply being close to the vineyards is a huge advantage, as it gives us freedom to check on the vines more often.  This is especially crucial during the harvest season when picking decisions are based on taste and maturity analyses.  Extreme years need even more vineyard attention as harvest approaches.  Heat spikes, cloud cover, and rain can have a huge influence on ripening - our hot vintages were picked 6-8 weeks earlier than the cold vintages!  Our 2010 & 2011 wines were produced in Oregon, while 2014 was our first vintage in our new Washington winery.  Lucky us - we moved up to Washington just in time for the early harvests!

WWB: Your Owen Roe red releases from the 2014 vintage were gorgeous across the board. Can you talk about your 2014 Owen Roe ‘Yakima Valley’ Cabernet Sauvignon (WWB, 92), a killer value which shows tremendous weight and poise in this warm vintage?  

JE: That’s so great to hear!  This wine is 100% Cabernet Sauvignon from our favorite Yakima Valley vineyards - DuBrul, Elerding, Outlook, and Red Willow.  In 2014, our Cabernet Sauvignon was picked in the latter half of September - a full 2-4 weeks earlier than 'normal' to ensure natural balance in the final blend.  This particular wine aged in 31 French oak barrels for 20 months; 53% of these barrels were in new oak from 6 different coopers.  Very small ferments, a variety of yeasts, and a diverse array of French oak barrels provide us with awesome blending components.  While it is a lot of work to keep everything separate until bottling, it's worth it!

WWB: How did you decide to start Sin Banderas? Can you talk about your great new release, the 2015 Sin Banderas Red Wine (WWB, 90)?

JE: The 4 of us - Francois, Brandon, Nacho, and myself - were working together at Owen Roe Winery in 2015.  We realized that we could make our own wine at the facility, and that was an opportunity too good to pass up!  David O'Reilly is very generous, and he started Owen Roe under similar circumstances.  When brainstorming about our brand, we realized that we already embrace our different backgrounds, both in lifelong experience and our roles at Owen Roe.  Each one of us brings different skills to the project, so it couldn't have worked out any better!

Our 2015 Sin Banderas Red Wine is comprised of 80% Syrah from Outlook Vineyard and 20% Mourvedre from Olsen Vineyard.  5 barrels were produced, and the wine matured in French oak for close to 2 years.  We bought 1 new barrel in 2015, so the blend has 20% new oak.  

WWB: What are some of your favorite wine producers and regions of the world?

JE: Around Washington, I really love the wines from JB Neufeld, and Syncline in the Columbia Gorge has been a favorite of mine for a long time.  Gramercy and Rasa in Walla Walla are delicious too.  I also have a soft spot for Willamette Pinot; some favorites being Elk Cove, Adelshiem, and Bergstrom.  I just got back from a trip to the Douro Valley which was stunning!  I also love Napa, Barossa, Margaret River...

Interview with Daniel Ferreli, Owner of Woodinville based winery, EFESTĒ

EFESTE owner, Daniel Ferreli, has an amazing story in wine. I recently had the chance to sit down with him and talk about his past, as well as the future endeavors for EFESTE. Daniel’s winery has achieved incredible success in a very short amount of time. With high scores from a host of wine publications, EFESTE is hitting their mark with red and white wines. I was very impressed with my recent tasting there and the quality of fruit and winemaking shows. Here is my interview with Daniel Ferreli, owner of EFESTE.

WWB: How did you become interested in wine? Can you talk about your grandfather’s influence-

DF: My grandfather has a wonderful story. He was born in 1886 in Calabria Italy and those people were starving, and his folks gave him money to get to America and get out of there. He wouldn’t read or write and bounced around and ended up in Chicago and got a job in distilleries. They always make wine in Italy and he continued to make it in America. He made it during prohibition and sold it. When prohibition was over he kept making wine because it was good and my dad moved me here when I was 6 months old to Seattle and then grandpa followed in 1959 and then he came and lived her and started making wine. That old press that is in the tasting room [at EFESTĒ] was the original that we used in making wine. My grandfather and I made wine together. When he died, my dad and my brother lost interest in making wine but I kept doing it and keeping it in the family. My grandpa was a great guy. We made Zinfandel, which is Primitivo in Italy, and went on from that and after a few weeks we made it every year. We were getting the fruit from Lodi, California. The grapes would come up in refrigerated box cars. We would go to the trains and buy the fruit.  It was cold, and we would have to let it sit in the basement. Later we would crush it and then ferment and press it out and then drink it after midnight mass Easter. We would come home and have a little food celebration with the wine. That process went on for years and years, and then I kept making the wine. I learned a lot from my grandpa.

Grandpa couldn’t read or write but he got along fine in the United States. He couldn’t even sign his name and I even had to teach him how to sign his name. He was just a hard working guy and I think I took after him in that respect. Grandpa lived across the street from us and we spent a lot of time with them growing up which was great. It was a wonderful relationship I had with him. He loved that I loved making wine too, so we had the same passion. When I was young I remember going there in Chicago and we walked there everywhere because he couldn’t drive. He had a garden and grew spinach I would eat it even though I wouldn’t eat it in Seattle. I just loved him a lot and it was great being around him. My grandpa had this very practical common sense intelligence that worked well for him. He was able to raise his kids and had some money when he died. The work he did and what he accomplished in his life was amazing.

The tradition of winemaking in our family went on and then my now son in law, Kevin Taylor, was dating my daughter in the 80s. Kevin wanted to know about making wine and we made a quick bond and then he made wine with me every year when he got back from college. After many years of making wine we decided to go commercial and Kevin was a big part of that process. Kevin is the one that owns the vineyards that we use for EFESTĒ. There are several vineyards that we own, two on Red Mountain – Angela’s Vineyard and Taylor Mag Vineyard - and Oldfield Estate in Yakima. We bought property from Dick Boushey and planted there and also planted a vineyard right smack in the middle of Red Mountain. Some big names in wine are now are buying the excess grapes from us. Duckhorn [Napa] is buying some and they are not the only ones. There is a lot of interest right now. We are really loving the fruit that we get from Red Mountain.

WWB: Can you talk about your winery and how you decided to start EFESTĒ?-

DF: In 2004 we formed EFESTĒ. My son in law kept saying that we should sell the wine we were making. I said that the Zinfandel we were making wasn’t good enough to sell and I would laugh at my son in law, as I told him that we needed to work on improving the quality of wine. Finally I got a hold of Chris Upchurch at DeLille and invited him for dinner. Upchurch agreed with me that the winemaking fun and liked what we were doing but our Zinfandel wine wasn’t a sellable product?  We started talking to him during the dinner and Upchurch agreed to take us under his arm. At that time we didn’t realize what a break that was. Upchurch has had many years of success and he made our wine for several years but he got us in vineyards where we had no business getting into. Then in 2006 we produced a red wine, 100% Syrah, from Red Mountain, and also a Syrah from Yakima, Jolie Bouche. Our Red Mountain Syrah was on the Top 100 wine, number 36 in the world, from Wine Spectator. Two years later the Jolie Bouche got on the Top 100 from Wine Spectator and now wine writers are calling us to make appointments to go pour. We have had some good luck and I thank God for that. I see a lot of wineries that start and then fumble for many years. We have been very happy to get some good breaks and to be where we are after a decade.

WWB: With the white wines I have noticed that you source from some of the best vineyards in the state. Can you talk about your portfolio of white wines?-

DF: We source primarily from the Evergreen Vineyard which is in George, Washington, and is a cool site for grapes. Our white wines tend to be great food wines and the Sauvignon Blanc [Feral bottling] gets bought by many restaurants and is a glass pour at many places. We make another Sauvignon Blanc, Sauvage, from Yakima which is softer and was on the Enthusiast 100 in 2014, 1st place Sauvignon Blanc in the Seattle Wine Awards, and “Best of Northwest” by Sip Northwest.. I think the best white wine we make is the Lola Chardonnay. Not only is Lola the name of my granddaughter but I think that the wine is very French like. It is oaked but not over-oaked, which is just right. The Chardonnay received 96 points from Wine Enthusiast the first year out and that was a big accomplishment for us. That was the highest rating that any white wine from Washington had received from Wine Enthusiast. We are very proud of our Riesling as well. Our Riesling is on the dry side and I read in this country that one percent to 1 to 1.8 percent residual sugar is off dry but it still has the nice acid and makes it a nice food wine. Our Riesling has won many awards and was on the “Enthusiast 100” this year, giving it the distinction of being the only white wine from Washington state on the list. Sommeliers pour it by the glass at many restaurants and it tends to sell well overseas. London ordered a whole pallet of it, 55 cases or so, and we thought that was a big compliment, given that Germany is so close to London. The Riesling is always one of our best sellers.

WWB: I had the chance to review your wines. The 2012 Final Final impressed and has received a ton of acclaim over the years. Can you talk about how you created this wine?-

DF: We knew that was a good wine when we originated it [Final Final] in ’05. It is a great value for the quality and brings people into the tasting room and that is how we built our club up. The wine is approachable young and is easy to find at retailers and restaurants.

WWB: You have a major presence with your wine club. Can you talk about how you created your wine club?

DF: The wine club has been a really big part of the winery. We do a lot of events with the wine club and have all kinds of dinners and pizza parties, preparing the food in-house with our own recipes. Many of our wine club members rave about our wine club and the perks. We craft club wines that are a cut above and very limited. We really give them no reason to quit the wine club.

WWB: Can you talk about the family influence in your business?

DF: We have a lot of family influence at EFESTĒ. It is a wonderful thing to have family work with you. My daughter Angela, is also an owner in the winery. I am down there at the winery a lot. I have another daughter, Tina, that works at EFESTĒ, and it is just great to come in to work and see the family. My wife works there too, and she helps out with a lot of projects.  We do a lot of the cooking for the wine club and that is really fun that we can be involved in these projects together. EFESTĒ is a family deal, a family business, and the people coming for wine tasting really like that aspect. They can see how close we all are. They like that the family is always there at the winery and is involved.

Interview with Mark Fiore, Winemaker at EFESTE

Only recently hired after harvest, Mark Fiore is the new winemaker at EFESTĒ. A former PGA Professional, Mark worked two harvest seasons at Beresan and Balboa wineries, which led him to an all-encompassing job with Charles Smith Wines in August of 2011. Mark began making wine for K Vintners and then worked on other projects such as Sixto, Latta Wines, Wines of Substance and B Leighton in Walla Walla and Seattle.  Mark has completed all of the extension courses at UC Davis and has traveled extensively to Portugal, Spain, and France. I think you will very much enjoy learning more about him. Here is my interview with Mark Fiore, winemaker at EFESTE. 

WWB: What were some of your first impactful experiences in wine?

MF:  My second to last job as a golf professional was a startup job on the Oregon Coast and I needed to turn this old shed into a golf shop. Part of this was an making an Oregon store and I had a little wine shop because that goes well with golf, I was purchasing, tasting and buying Pinot from Oregon.  This led to helping to open a new golf course in Walla Walla.  As soon as I got there, the Washington wine world fascinated me. A couple of winemakers befriended me, Tom from Balboa and Mike from L’Ecole. Most of my days off were spent at their wineries and the rest is history. Tom ended up offering me and position in which I worked 2 harvests 2009 and 2010. 

WWB: Can you talk about how valuable it was learning under Charles Smith and his winemakers?

MF: Late Summer in 2011 I began working for Charles Smith. I had befriended Andrew Latta who was the winemaker for Charles. He offered me great opportunity for me to learn and grow as a winemaker.Learning from Charles Smith is something I will take with me forever. I had a period where I was working for Andrew, Brennan and Charles and all I did was soak it all up. Brennan came to the winery bringing a new white wine program. I learned so much from all three of those people, I consider them mentors and friends. In 2015 the challenge of moving the winery to Seattle loomed large.  By the end of last year, in terms of his winemaking team, I was one of the longest tenured employees there. EFESTE currently is about the same size as K was when I started making wine there. 

WWB: What are some of the benefits and challenges with working with such a successful and large program that EFESTE has created?

MF: The benefits are exactly what you said; it is large, exciting and successful. Its s on shelves everywhere and people know about it. That being said, starting something that is already successful leaves me wondering how I can improve without changing the formulas. O think making the wine at EFESTE offers me an exciting opportunity. The challenge is growing the brand and making the people that are already a part of this place happier. We have one of the more excited and enthusiastic wine clubs in Washington!  I have met some of the members and they seem really passionate and also are thrilled to have me on board to see what I can do. Stylistically, I can improve the winemaking with my knowledge, education and experience. I can’t wait to see what we will to do with both the Burgundian Bordeaux varietals, as well as the whites. I am proceeding slow, trying to tweak things as we go along.

WWB: When you are not enjoying Washington wines, what are some of your favorite wines and producers of world wine?

MF: The past few years I have been traveling so much. This has been really influential to my learning more about the regions of the world. Going to Bordeaux and St. Emillon was a great experience. Some of the wines over there were thrilling. I am really open-minded and a few years back I was in Lisbon, Portugal and some of the Vinho Verde wines were just fantastic for only six or so euros a bottle. One of the things I will miss most about working for Charles is going downstairs into his cellar. He has an amazing wine collection…  I would ask “What are we trying to achieve” Then he might pull out an old Chablis or old wines from the early 1980s or 1990s, or even older when we would get into his Italian stuff. . Going over to Charles’ house and learning about wine through old bottles was just amazing. I have a small cellar and keep a few of the library wines that I have made. I have a few bottles of wines from Walla Walla, and everywhere that I really love.

Interview with Jordan Fiorentini, Head Winemaker at Epoch Wines

A winemaker with a heralded bio, Jordan Fiorentini has previous stints at some big names in the industry including Chalk Hill in Sonoma, Arauju Estate in Napa and Antinori Winery in Tuscany.  She has an engineering undergraduate degree from Dartmouth College and a masters degree in viticulture from UC Davis.  Prior to coming to Epoch she was making some fantastic Chardonnay and red wines at Chalk Hill, serving as head winemaker there. If you haven’t had the chance to run through her new release wines from the great 2012 vintage, you are truly missing out. These new releases show wonderful poise, intensity and viscosity.

I recently had the chance to sit down with Jordan and talk about her career in wine, as well as some of the absolutely outstanding new release wines at Epoch. I found her to be extremely approachable and knowledgeable, as she has a a storied history in the wine industry. I think you will really enjoy learning more about her. Learn more about her wines at epochwines.com. Here is my interview with Jordan Fiorentini, Head Winemaker at Epoch Wines

WWB: You come from a strong educational background including a bachelor's degree from Dartmouth and a master's degree from the esteemed viticulture program at UC Davis. How does your educational background make you a stronger winemaker? Were there any particular inspirations at UC Davis that taught you key vineyard management or winemaking techniques?

JF: This is a very thought provoking question. I chose my educational path because it was what I wanted to do and made sense way back when. I definitely didn’t know I was going to be a winemaker when I went to Dartmouth as an undergrad, however if I hadn’t gone there I might not be a winemaker today. Since it is a liberal arts school, my father wanted me to choose engineering as my major course of study so I wouldn’t be limited to anything in particular.   I took the engineering classes but also a lot of Italian and art as well.  I studied in Italy and spent a lot of time in the art studio.  When I was done at Dartmouth, all my friends were getting jobs in management consulting or on Wall Street but I know that wasn’t what I wanted to do.  My father was planting a vineyard in Georgia, of all places, and had planted to seed indirectly about winemaking as a career.  I had no idea what it would involve but it seemed like a good mix of art and science and was in California! I had the fall of 1999 free from school and I decided to try it out, interning at Markham Vineyards in Napa.  I was supposed to go back to Dartmouth for a second Bachelor’s that winter, but instead decided to apply to UC David for the Viticulture & Enology Masters program.  Part of the reason I wanted to go to Davis was because the program had a harvest internship opportunity in Tuscany.  I knew I’d be selected to go to Italy because I would most likely be the only student who spoke Italian.  So, looking back at myself almost 15+ years ago, I was looking for a career that mixed art and science and that would get me back to Italy.  

My UC Davis education was more theoretical than hands on.  I took a few Viticulture classes but mostly Enology. Actually when I first got into Davis, Enology was a separate masters from Viticulture.  Right before I finished my studies the gov’t passed a new degree of Viticulture & Enology from Davis so I just qualified for that (made a lot more sense).  I met great people and learned about wine chemistry and biology mostly.  I did my master’s thesis under the sensory scientist, Ann Noble, and I think focusing on the perception of aromas and flavors in wine was a nice balance to all the theoretical studies.  Now Davis has a state-of-the art new winery and a whole new wing of buildings for studying wine.  I think the degree has gotten more hands-on.  And phenolics in wines is more commonplace study among winemakers than it was in the past, with the new analysis techniques.

WWB: Your 2012 Epoch 'Authenticity' Red Wine (WWB, 96) was a rich and scintillating effort that is one of the most exceptional California red blends that I have sampled in the past year. Can you talk about this amazing vintage in Paso as well as the blending into this wine and how you chose the blend? Can you talk about capturing the art of tension and viscosity that you have managed in this amazing wine?

JF: Wow! Thank you so much.  You mention two yin and yangs, especially in Paso, which are the goals of my winemaking.  I like to call it capturing all the gorgeous fruit and sunshine we inherently have in Paso but still making wines with gravitas (earthiness, minerality, texture, verve).  When I moved here from Northern California I was used to making Cabernet off of a Sonoma County site at Chalk Hill.  It was a gorgeous site btw but we were always trying to compete with the velvety tannin in the warmer Napa appellation so I was reared on blending for texture.  I brought that training here, however soon learned that we had lots of big but velvety tannins and big fruit in Paso.  2012 was our first in a string of warm, dry vintages, and I knew I never wanted any of my winemaking friends or anyone for that matter to say my wines were “too big” and lacking “finesse.”  So I set forth many goals to bring elegance and gravitas to the wines by hopefully: 1.) Picking grapes on the early side of ripe to perfectly ripe vs. perfectly ripe to over ripe (2.) being very gentle with the grapes in the winery and not beating them up too much (3.) using whole cluster whenever I felt possible and (4.) Fermenting in concrete when possible and aging in larger format oak barrels and sometimes concrete.  These are the generalizations that apply to all our wines and the only one that doesn’t apply to the 2012 Authenticity is the aging in concrete.  The Syrah component is usually fermented in oak puncheons, but sometimes stainless steel tank.  Authenticity is its own wine, as its name implies.  It comes from one slope of own-rooted Syrah at our Paderewski Vineyard that is east sloping and highly limestone.  Its stems get riper/browner (more lignified) than any other block we have.  It is blended with a neighboring Mourvedre block to bring a little lightness and earthiness to the Syrah as well as sometimes we co-ferment the Syrah with Viognier.  So it’s site-driven but also stylized by winemaking.  

WWB: You have a rich array of winemaking experiences including the famed Araujo Estate in Napa Valley, Antinori Winery in Italy, and most recently as head winemaker at Chalk Hil. How have these compelling winemaking experiences prepared you for working at Epoch? How different did you find winemaking to be in Italy?

JF: Yes I have had a wide array of winemaking experiences indeed! I also worked in Georgia making wine at my dad’s winery before moving to CA for the job at Chalk Hill (after working in Italy).  For the most part my early years were spent getting comfortable in vineyards and with grapes/fermentations/tasting.  Once at Chalk Hill, as I mentioned above, I started really focusing on top tier winemaking and directing this charge is where I really started to focus on my desires for the wines.  But it wasn’t until arriving in Paso and having a couple vintages that I really started to feel in the groove.  I had a great mentor, Steve Leveque, who is now the director of winemaking at Hall.  He really set the example for me of doing whatever it takes in the vineyard and winery to achieve the best possible wine.  

WWB: What are some of the challenges when working with exceedingly hot vintages like 2012, 2013 and 2014 in Paso Robles? How can you help improve the minerality in the wine in these hot vintages?

JF: Another great question! Well, my goals I started in 2012 I have held tight to through 2014.  We have acquired more concrete for fermentation and aging (being at our own winery helps with that!).  Also, in 2011 we moved to biodynamic farming practices in the vineyards.  We aren’t certified yet but it was a timely switch in my opinion as we are focused on what’s underground first and foremost.  We started tilling and using more compost.  I honestly can’t say biodynamic farming is the reason our vineyards are getting through the drought, but it makes me feel better knowing we’re being very holistic in our vineyards. Outside of striving to achieve our desired level of subtlety and sublimity in hot vintages, we also have the worry of stuck or problematic fermentations and issues surrounding overall vine health.

WWB: When you are not enjoying Epoch wines do you have any particular wines of the world that you gravitate towards?

JF: I am not very loyal when it comes to other wines, but I do love Sauvignon Blancs, especially of the Loire Valley and White Burgundy.  But I am open to new places all the time!

Interview with Bailey Fortuna, Sommelier at Pearl and Ash NYC

Pearl and Ash is a famed wine bar, located in the Bowery district in downtown Manhattan. Recently awarded the Grand Award from Wine Spectator, I recently enjoyed a fantastic dining experience there. What set this wine bar apart was the incredible array of selections from around the world. Boasting over 21000 wine selections, the wine list is particularly strong in the areas of Burgundy, Champagne and California. There were a few Washington selections that impressed as well. The pricing for the wine was reasonable, considering the NYC real estate. The food was also delectable, and well-priced, if a bit minimalist.

Bailey Fortuna serves as sommelier at Pearl and Ash. She’s got a bartending background but fell in love with wine and became a somm. Bailey waited on me during my visit to Pearl and Ash, and has an incredible knowledge of wine. I also found her wine service to be exceptional. As part of my somm interview series, here is my recent conversation with Bailey Fortuna,  sommelier at Pearl and Ash, NYC. http://www.pearlandash.com/ #pearlandash

WWB: What made you want to decide to become a sommelier?

BF: My decision to become a sommelier was, frankly, more of a seemingly logical progression than it was passion based. The passion came later. I was originally hired at Pearl & Ash as a bartender. I already had an enthusiasm for spirits, mostly whiskey, gin, and amaros but when I found out Pearl didn’t have a liquor license I used it as an excuse to dive into the world of wine based aperetifs and digestifs. The staff education at Pearl is also unlike anywhere I have ever worked. We are constantly tasting new things and discussing about them as a group which really got me thinking about wine in a way that I never had before. Finally, the real moment I decided I could be a somm was over a glass of Tissot Macvin Blanc du Jura, I had never tasted anything like it. It was the first wine I couldn’t stop thinking about for days after.

WWB: What were some of your first jobs in wine like?

BF: My very first job in wine was at Pearl & Ash as a cellar intern. Prepping the cellar for incoming items, receiving orders and as often as possible blind tasting with the entire team of somms and interns.  While originally interviewing for the internship Patrick had mentioned he felt moving bottles in a cellar was the best way to learn and now I absolutely agree. I’d spend my days moving bottles and nights going home and researching everything I had my hands on that day. Coupled with the education and encouragement provided by Bryn Birkhahn and Kimberly Prokoshyn, the two somms at the time, my knowledge grew exponentially over the next year.

WWB: How did you decide to come to Pearl and Ash?

BF: Truthfully, I answered a Craig’s List ad for a bartending job. I had just moved back to the city from Chicago and was still figuring out what to do next. After reading a few write-ups about the restaurant I was intrigued. I guess the rest is history!

WWB: Can you talk about the obstacles in gaining your somm certification and what the process was like for you?

BF: That’s actually a process I am currently in the midst of. Over the past year I have been debating whether or not to go through with the certification exam. There seems to be a clear split over whether or not it is necessary. I finally decided to take my intro, which will happen next month, and will decide how far to go after that is completed. Though I do think having the knowledge and experience is ultimately more important, I also respect the Court and would be very proud to be a part of it.

WWB: Pearl and Ash has an incredibly impressive wine list, one that's particularly strong with selections from Champagne, Burgundy and Bordeaux, as well as both Northern and Southern Rhone and California. What were some of the goals in crafting this exceptional wine list?

BF: Though I didn’t have much part in crafting the current list, what I’ve learned from Patrick and Bryn while watching it come together is that balance is key. It’s so important, especially in those seemingly well know areas such as Burgundy and California, to not only focus on the names people will recognize but also use the list as a vehicle to show people something new. The most exciting part of my job is introducing wines and winemakers to people who might not have thought to look outside regions they normally stick within. You like to drink old Burgundy, how about a Biodynamically grown Chinon that tastes like beautifully aged Burgundy for half the price? The big names sit side by side with the little guys and it becomes less about finding a trophy bottle and more about trying something outside of your comfort zone!

WWB: Any chances to strengthen the list with more Washington producers? Who are some of your favorite producers of Washington wine?

BF: We’re constantly expanding the wine list and I think strengthening our New World offerings, outside of California, is definitely a priority. Some of my favorites out of Washington would have to be Figgins, ...Pursued by Bear, Gramercy Cellars, and Charles Smith. I’ve noticed a great range of funky to finessed coming out of the state and look forward to the future of Washington wines!

Interview with Jason Fox, Head Winemaker and Owner of Lagana Cellars

As part of Washington Wine Month, we bring to you another winemaker interview with an exciting new wine project out of Walla Walla. Jason Fox founded Lagana Cellars in 2013 (http://www.laganacellars.com). He incorporates a different business model than most Washington wineries, focusing on high quality white wine production. A recent graduate of the Walla Walla Community College Enology and Viticulture program, Jason is able to source from some of the best vineyards in the state, including Sagemoor vineyards. I had a chance to try his 2013 Rousanne, sourced from the Sagemoor vineyards and I found it to be lithe and dense, beautifully showcasing the varietal. Jason has just recently started his winery but I think he has a highly promising future, as he will only continue to improve as a winemaker. A few weeks ago I had the chance to sit down with Jason Fox, owner and head winemaker of Lagana Cellars. He talked about his story in wine and how he started a winery. I think you will really enjoy hearing his story. Here is my interview with Jason Fox, owner and head winemaker of Lagana Cellars.

WWB: Can you talk about your background in food and wine in Indiana and how you became interested in winemaking? What were some of your first experiences in wine?

JF: A brief history is that in Indiana I worked my way up from a line cook to assistant kitchen manager in a restaurant called "Cheeseburger in Paradise", within the Outback Steakhouse family of restaurants. At that restaurant was an enthusiastic bartender who decided to work his way through certifications in the alcohol side of the industry having previously worked in the kitchen at that very restaurant. We became great friends (and still are), and I helped him study and taste for his level 1 and 2 with the Court of Master Sommeliers. I had been a wine drinker since turning 21, but had followed the standard pattern of cheap sweet whites, then go drier, and then finally drink cheap reds! It was in those tastings that we did that I discovered what wine was about, what drove the study/service/appreciation of wine, and finally what premium wine is and can be. I let the idea of sommelier certification rumble in my brain, but ultimately decided to side with production since I am a self-described science nerd. My friend and I moved to WA State in the fall of 2011, where I came to Walla Walla to attend the WWCC Enology and Viticulture program. He continued west to Seattle, where he is now Wine Education Director for Wild Ginger and the Wine Director for their Bellevue location. Many people ask what was the wine that "did it" for you; I have two: a 2005 Chateau Croix de Gay Pomerol (God Merlot can be delicious!!) and a Terra Barossa Shiraz. Obviously on two ends of the spectrum, but those are the ones that did it.

WWB: Walla Walla Community College School of Enology has gained a national reputation for educating some of the best winemakers in the United States. Can you talk about some of the key aspects of learning there? Any particular instructors or mentors that have helped you along your way?

JF: The best way to learn any hands on profession, or even languages for that matter, is direct experience and immersion. That is the goal of education as well as the reason why the WWCC E&V program is so good and respected. From the day you start until the end, you are in the wine and grapes. First quarter, you are picking fruit, crushing, pressing, making additions, and the ever important cleaning like a beast. The students likely have little understanding why they are doing what they are doing yet, but they are doing it. Then in the winter and spring, you learn about the life cycle of vineyards and grapes, learn about insects and pest, irrigation, prune the vines, train/plant vines, and ultimately watch them grow and maintain them through the summer. Then the first quarter of the second year is all internship. You work for harvest at a commercial winery and learn their techniques/house style. You learn their beliefs and views, which are likely different from the scientists teaching the classes at school! Then the hardcore chemistry and lab work is that winter and spring, ending with bottling the very same wine you created at the beginning of the classes. You work full circle making and caring for the vines and wines at the school.

That is the key to the success of the program. Immersion and direct experience. Instead of showing pictures of a crossflow filtration machine and how it works or a pump or press, you just walk downstairs and see it yourself and use it yourself. The placement rate is very high, and obviously, we have been churning out some great students as they are all over the industry in many states! As for mentors or a specific person that specifically helped me: Tim Donahue, Director of Winemaking at WWCC. He is quite science based, as I am, and he latched on to my desire to make white wines and taught me exactly how to make delicious and clean white wines. My internship was with Walla Walla Vintners, and Gordy and Bill certainly influenced me in my reds, but I have also influenced them in their cellar techniques during harvest! I am also convinced that I have Sagemoor fruit only because I worked with Walla Walla Vintners, and the vineyard guys got to know me.

WWB: Can you talk about some of your vineyard sites, such as Airfield Estates and Sagemoor Vineyards? What are some of the vineyard management steps that you've taken in these recent hot vintages like 2013, 2014 and 2015?

JF: I only got Airfield Estates in the first year, so it was a one-off. Therefore, I will forget that one. Sagemoor Vineyards is, I think, one of the best sources for white wine grapes in the Columbia Valley, especially for young winemakers. The prices are on the cheaper side and the quality is great. The vines range in age from the early 70s to more recent plantings, and they are very well cared for. They enjoy constant input from the winemakers and are looking for any specific directions we are looking for in terms of vineyard treatment. All of my whites come from there for the three vintages I made wine. As for the reds, I source from Minnick Hills for Syrah and Breezy Slope for Pinot Noir, both in the Walla Walla Valley. They are good locations for both of those varietals and for the style I am looking to make. In 2015, I added Patina Vineyard for Syrah (Minnick got frosted but is back this year) and Seven Hills Vineyard for Cab Sauv, Cab Franc, and Carmenere. Trying to expand the red offerings for both wine club and consumers now that the tasting room is open. I like the Minnick Syrah for its added minerality, acid, and not so ripe flavors. I like Pinot Noir, so the pickings are pretty slim in the WW Valley; Breezy Slope is the one I knew and was able to acquire fruit from. Seven Hills is pretty expensive, but well respected and greatly cared for. Lastly, I added Patina for the riper and more fruity blending opportunities as well as the reputation of the vineyard. Waters has championed that vineyard.

The hot vintages required a little less attention, to some degree, and here is how I will explain that. Fruit exposure is what we want for thicker skins, better tannin and color, and reduction of green flavors. We also like to see nice VSP-trellised rows that look beautiful and photogenic. But, in a hot year, by doing these things as usual, we will destroy the crop by sunburn and heating the fruit to high temperatures. We want the shade and canopy when its 100 degrees out! So, in hot years, we need to be a little "lazier" and not pull leaves too excessively, not meticulously train the canopy vertical, and not overexpose the fruit. But, we still need to do some of that. Also, the water demand is higher as the vines are being baked out there. More water when it is hot doesn't necessarily mean the vines will grow more leaves and shoots. We need to keep the tendrils alive so that the vines don't push laterals. Sagemoor does some overhead sprinkler cooling, so that helps as well.

WWB: I was particularly impressed with the 2014 Sagemoor Vineyards Roussanne that had lovely structure and weight. Can you talk about the winemaking behind that wine? I'm also interested in your business model, building it on crisp and aromatic white wines. How did you decide to do that?

JF: I believe we don't see enough wines, and I mean whites here, that express time and place. In other words, whites with clear terroir, showing the difference between vineyard and vintage. In recent years, these wines are becoming more popular among the boutique wineries so we are making progress! Also something I champion is letting the wine speak for itself: for the Roussanne specifically, I did not run the wine through ML or barrel age it so that the varietal characteristics would shine through. Yes, this wine never saw a barrel! This was fermented and aged in stainless steel with Radoux ProNektar tank staves. 6% light toast, 6% medium plus toast, and 13% medium toast. I think the oak is too much in the 2014 so I dropped it from 23% to 18% for 2015, but I'm my own worst critic. It was whole cluster pressed with the addition of SO2, ascorbic acid, enzymes, and powdered tannin to the juice. It was fermented with QA23 yeast for 23 days at about 52 degrees before going dry. SO2 was added to stop ML from occurring, it was heat and cold stabilized, and sterile filtered to bottle.

As I mentioned before, I prefer to make whites because there is more science behind it and they are difficult but rewarding. Also, Walla Walla does not have many whites to choose from. I am attempting to fill that niche, make aromatic and crisp, clean whites, and also make some reds that the people really travel to Walla Walla for.

WWB: Do you have any Washington wines or wineries in particular that you gravitate towards? Any international wines that are your favorite?

JF: As for Washington, I love Maison Bleue, Trust, and Kontos. Those guys make great wine and I am drawn to a few wines at each place depending on what varietal I am looking to drink. As for international, I love Chablis and Alsatian Riesling. Those are my go-to whites. For reds, Vacqueras and Burgundy are where it's at.

Interview with James Frey, Co-Owner and Winemaker of Trisaetum

Today we have an awesome feature from one of the best out of Oregon. A hugely talented winemaker, Trisaetum co-founder, James Frey, was a former photographer from Santa Cruz who had a passion for wine. He is now a winemaker, business owner, and abstract expressionist artist. James has been making wine for the past 13 years since first planting a vineyard in his backyard. His new release wines were very impressive. I recently had the chance to sit down with him and chat wine. He talked about the recent run of warm vintages, as well as how he approaches his gorgeous Riesling and Chardonnay wines. I think you will really enjoy hearing more about him. Here is my interview with James Frey, winemaker of Trisaetum Winery. 

WWB: How did you decide to start Trisaetum?   

JF: I wish I could say there was some grand plan that led to this point, some brilliant business plan, but in reality it was lots of little things and a bit of persistence.  It started with a backyard acre of dead ice plant upon which I decided plant a vineyard.  That led to me turning our home into a winery every fall…which eventually led to us purchasing a piece of land in the Willamette Valley back in 2003 (so as my wife says I would stop making wine in the house).  My wife and I, along with our two young children, moved to the site and planted what would become the Coast Range estate.  Then came an opportunity to buy a piece of land on Ribbon Ridge, where we planted our second vineyard and built our winery.  It’s been 10 vintages now for Trisaetum in our winery with our own fruit.  Had we known everything we know now, maybe we wouldn’t have started the journey; but in hindsight, throwing away some caution and taking the risk has fortunately worked out for us.  It probably goes without saying it’s hard work building something from scratch, but it’s the best job in the world.

WWB: Your 2016 Trisaetum Riesling releases were some of the highest rated and most compelling bottlings in North America that I have reviewed in the past year. Can you talk about creating the right combination of extraction and tension in those awesome wines?

JF: Thank you for the kinds words.  Given we release eight different Rieslings each year, it’s something we’re particularly passionate about.  My family is originally from Alsace, so I suspect there’s Riesling coursing through my veins.  With that said, I did not go to wine school but instead learned by doing. I’ve made plenty of mistakes along the way, and some of the time I’m smart enough notto repeat them year after year. For Riesling, I only do small vessel fermentations.  Each vintage I have roughly 100 oak barrel, stainless steel drum and concrete eggferments.  While it’s logistically much more complicated, it does provide me plenty of options from which to achieve the right balance; the right extraction and tension you’re talking about.  I don’t really follow a recipe. I like to experiment a lot and I taste even more. In the end, the goal is to produce Rieslings that have a soul, that reflect a sense of place; so ultimately you really have to be married to your sites.  With the amazing soil diversity we have in the Willamette Valley, and the significant variation from site to site; I think we can produce some pretty special single vineyard Riesling.

WWB: Your Chardonnay new release wines from the 2015 vintage were gorgeous. Can you talk about how you craft your style of Chardonnay which shows both elegance and opulence?  

JF: My favorite bottles of Chardonnay are those that have depth without being heavy…and have electricity without being austere.  As with any wine, it’s ultimately about balance.  Just like with Riesling, I only do small vessel ferments with Chardonnay choosing mostly to use a mix of new and neutral French oak barrels from the forests of Nevers and Allier (and occasionally mix in some concrete eggs).  I’ve been immensely fortunate the past four vintages to work alongside Jacques Lardiére as Louis Jadot vinifies their Oregon wines at Trisaetum.  Jacques spent forty-twoyears making great white burgundy for Jadot, so picking his brain every day is life changing.  It’s safe to say Jacques has had a major influence on how I approach making Chardonnay here in the Willamette Valley.  It’s hard not to be inspired tasting each day along-side someone whose made wine from well over one hundred vineyards in Burgundy.

WWB: Oregon has enjoyed a recent run of downright awesome vintages. How excited are you about the 2015 and 2016 vintages? What are some of the differences you see between 2015 and 2016?   

JF: The running joke in the Willamette Valley is if you’re wearing a t-shirt during harvest it’s a good year because some years it’s only long underwear and rain gear.  So yes, the past two vintages in Oregon have been warm and dry whereclusters were ripe and flavors well-developed. Surprisingly though, acidity didn’t drop as quickly as expected(especially in 2016), leaving us with great energy in the wines.  While plentiful, I find the tannins to be more fine-grained in 2016.  As with any warmer vintage in Oregon, the key is retaining elegance and nuance despite the ripeness. That may mean picking a little earlier, doing more whole-cluster or keeping fermentation temperatures lower. It’s still early, but it’s hard not to like what Mother Nature gave us in both 2015 and 2016. 

WWB: When you are not enjoying Oregon wines, what are some of your favorite wines of the world? What is your cellar like?  

JF: Given winemakers here are quite collaborative and we like to trade wine with each other on a regular basis, my cellar has an abundance of Oregon bottles.  Some of these are my most prized.  But since you asked about wines beyond Oregon, sections of my cellar I find myself going to most often would be Alsace, Wachauand the Saar for Riesling; all things Walla Walla; Beaujolais; Pouilly-Fuissé; Jura; and not surprisingly Burgundy.  These happen to correspond to the winemaking regions I most often visit, so it’s probably not surprising.  Because we are about to release our first sparkling wines at Trisaetum, I do seem to have a larger number of grower champagnes on hand recently; which is surprising since these don’t typically hang around the cellar very long.  My cellar master and I like to do whiskey and scotch tastings on a regular basis as well.  When someone asks me how to become a successfulwinemaker, the answer is simple.  You must taste.  And taste a lot.  And taste different styles of wine from around the world.  The more you taste, the better your palate becomes; the better winemaker you become.

Interview with Jason Gorski, Production Winemaker at DeLille Cellars

As part of our Washington Wine Month feature, we bring you another winemaker interview. Superstar winemaker Jason Gorski serves as the production winemaker at DeLille Cellars. Jason is a Duke University grad that fell in love with wine in college. He has worked a huge range of winemaking positions, everywhere from working at a rural New Jersey winery, to studying under Bob Bertheau at Chateau St. Michelle. Jason has a huge range of wine experiences, making everything from late harvest Chenin Blanc to rich and layered Syrahs. If you try the releases from DeLille, you will see his talent in the glass. Talking with Jason was such a pleasure. I found him to be humble, extremely hardworking and highly knowledgeable, having an extensive background in the Washington wine industry. Here is my interview with Jason Gorski, winemaker at DeLille Cellars.

WWB: Can you talk about how your education at Duke University prepared you as a winemaker? What were some of your inspirations?

JG: When I was at Duke I started as a pre-med but I decided not to do that. While at Duke I was really loving the biological sciences. But more than that, I was first introduced to wine in college. I actually fell in love with Walla Walla and wines of Washington right away and wanted to learn more and more about wine. The more I learned about wine, the more I wanted to be a winemaker. As college progressed, I began to have it firmly in my head that I was going to try my hand in winemaking. My mentor was my professor of some of my favorite classes like anatomy. My mentor was a great guy and introduced me to wine because he was previously a somm in California. He helped me learn about wine through bind tasting. It was really intimidating doing some blind tasting with him because he was so knowledgeable but it was a great experience. I learned about winemaking from him. One thing he told me is to take a career in wine seriously. He told me that I needed to jump in head first and so I took that advice to heart and tried to get into any winery that I could.

I was able to find a winery that was about 45 minutes away from where I grew up in New Jersey. That was in 2002 when I had graduated from college. I went to Costa Rica with my mentor and studied animals down there but then came back and started making wine. I had always been interested in biology and I studied plant anatomy. But I also had a history of studying beer and wine and even brewed beer in college. We grew mushrooms, made sauerkraut and it was interesting how food is related to biology. I had a good background of the physical sciences of it but having a strong science background helps you have a scientific approach to things. There is a lot of craftsmanship to things but the science background really helps me with my current winemaking abilities.

WWB: Can you talk about your first winemaking jobs in Washington?

JG: After a few years I moved to Chateau St. Michelle and started making wine from them. They handed me a lot of the smaller lots and I was able to work with some of the really exquisite late harvest wine projects. I started making wine at Chateau St. Michelle in 2004. I was on the Chenin Blanc project that was scored so high by Wine Spectator, it got some massive scores. Working on the late harvest wines as a huge success, as we were able to produce some excellent and really high scoring wines. I also worked on the TBA (Trockenbeerenauslese) select project that was managed to ferment this nectar into 7% dessert wine. That was a lot of fun working on that project. It was really precious stuff and I can remember getting every drop with a squeegee. The wine was like a dollar each drop.

I was afforded many great winemaking opportunities at Chateau St. Michelle. It is a really large production company where you are doing a lot of things. You work a little on everything, which helps make you a well-rounded winemaker. During harvest I was doing the must adjustments, helping with racking and working on getting the wine ready for the barrel. I also worked with a lot of filtration. During blending season I was helping to grab samples for the winemakng team. I was not making winemaking decisions but was trying to help with that while I was there. After some time there I decided to leave St. Michelle and then moved on to Spring Valley. The winery planted some new vineyards in 2007. I really enjoyed learning about that project. I started at Spring Valley in the beginning of 2008. They utilize 100% estate fruit and are one of the few projects in the state like that. When I first started there my job was scouring for problems and doing the not fun things and counting buds and crop estimates. But that was useful because you are literally where the vines grow every single day. It was a great experience to go with the growing season each day. That was pretty rewarding to go out there and see the vine pruned all the way through and then harvesting the fruit that turns into delicious wine.

Besides being around the vines Spring Valley was very hands on in terms of the size. You have the chance to wear a lot of hats and then made a lot of Merlot and Cabernet Franc there and developed a love and appreciation for that. They have a good reputation for those varietals there and Washington is a state known for Merlot. Cabernet is still the blue chip though. It was very unique story of Spring Valley there as they first came out in the late 90s. They produced one of the wines that put Washington on the map because the first two vintages made the Wine Spectator Top 100. I can remember that being a really big deal. When I was in college I went and bought every Top 25 Wine Spectator wine I could find at the time. One of them I bought was a ’99 Spring Valley Uriah, a really memorable wine. Being able to work there and making wines for them brought things full circle for me. Spring Valley was a great operation and a family business that had been here for a long time. It is not only the quality of the wine it is making the connection with the people that drink it. A lot of the people that came there year after year made it like a family experience. I try to translate that at DeLille. The interaction that I have with people is significant and I want them to feel like there is a family experience here. My last vintage in Spring Valley was the ’07 Uriah. I been able to have made two wines on the Top 100 list from Wine Spectator. I had one wine while I was at St. Michelle and then the ’07 Uriah on the Top 100.

WWB: I was highly impressed by the 2013 DeLille Cellars Chaleur Estate, which was my #2 wine of last year. Can you talk about that bottling and what you enjoy about the wine?

JG: I always joke that the Chaleur Estate Blanc is my wife’s favorite wine that we make. The winemaking team really likes this wine as well because the vast majority of what we make is red wine. We didn’t create the concept of a Bordeaux blanc but we execute it really well. We put a lot of effort into this wine and we barrel ferment 90 percent of the wine. We have like 200 barrels of this wine and every single barrel is treated separately. Each ferment has a different climate and each barrel are separate living things. We have to smell, taste and test every barrel. Many times during the harvest the Chaleur Estate Blanc program is getting as much attention or even more than the other wine that we make. We are testing every barrel by smelling and tasting and evaluating constantly. We want to see what might be struggling and we are constantly trying to identify the needs of every single barrel. Then we are waiting for malolactic fermentation to go through. Every barrel will be different and we want to have a lot of complexity. When you bring the wine together, the Sauvignon Blanc and the Semillon, you get massive complexity which is what we want. The Chaleur Estate Blanc is so compelling and there are a lot of details that go into this project. We stir the lees every week which is a big project. Every Monday we do that until the wine is pumped off. The use of oak is significant as well. So you get this bright wine that makes you mouth water and you have the creamy aspect from the lees and the sweetness from the oak. It is really a fun and complex project but when it all comes together it is really rewarding and undeniably delicious. It is very easy to justify why one blend is better than another but we try to trust our palate and think about delicious here, which is one of the mantras here at DeLille.

WWB: I recently had the chance to review the dense 2013 DeLille Cellars Signature Syrah. Can you talk about that vintage and the winemaking behind that wine?

JG: I think first of all that the Syrah turned out really great that vintage. We have a less complex Syrah program than Merlot and we don’t source from as many vineyards or blocks. But we try to find different elements. The blocks vary quite a bit and we will have a lot of blending options. Sometimes we will go to press with a native ferment which is slightly behind the other ferments. Sometimes that takes time when it is just sitting there and there is more spoilage than the natural fermentation. Being pressed at the same time as the native ferment, the wine gets some extended maceration flavors and some earthy flavors. The juicy flavors are really nice and the native ferments will have some sweetness left. This is a nice range of flavors based on the different expressions. After elevage you have some interesting characteristics. This is how we can get some of the complexity of the blends. 2013 was nice because we had some Syrah come before Merlot which is not traditional. I think I made some of the better Syrah from that vintage. There was a bit of a slowdown from the first Syrah that was getting pressed and then getting it into traditional Syrah season. Stylistically we had a bit of both worlds that year. Some of the longer hanging fruit was shriveled and rich and then some was picked earlier and had the red fruit flavors that was nice as well. Overall I thought our Syrah grapes were exceptional in 2013.

WWB: You guided me through a number of 2014 release wines in the barrel, including the highly impressive lineup of red wines from DeLille. Can you talk about the 2014 vintage and some of the challenges with the hot vintage? What are some of your favorite varietals that you worked with that year?

JG: 2014 was a warmer vintage. The biggest challenge because of the heat, everything came almost all at once. Normally for Washington you have Cabernet slowing down with its development in the fall and nature helps keep the fruit on the vine. In 2014 we got almost everything early and almost everything right at once. The challenge is there and you have to have enough powers in the vineyard to pick and truck drivers to get us the frit. We had to take good care of the fruit. That was one of the biggest challenges is that the growers almost couldn’t keep up. The varietals overlapped quite a bit which can be a problem with picking. That can have a snowball effect and it is harder keeping things on schedule. Having the agility to change our plans because that is what happened that year.  I felt like in 2014 the whites did a good job. The flavors came on appropriately. It is concerning when you get a lot of heat in August, and you might not get the flavor development with the sugars but the white wines turned out really beautifully. I think Cabernet was a great performer in 2014 and might be the star of the show. Our growers did a great job showing things down in the vineyard and we got into October and the added hang time really helped things with the cabernet. The Cabernet that we picked in October was really nice.

WWB: Many people have been concerned about the heat of the 2015 vintage. What are some of the vineyard management techniques that you had to take that year?

JG: The thing about 2015 was although it was warm it was one of the most consistently warm vintage. We had to remind ourselves that everything was happening quicker than normal. We had bud break early, harvest early and everything was very quick. It was warm but there wasn’t a weeklong period where it was a lot warmer from one week to the next. You want to keep everything propped up and protected from the sun. We are so much into the fruit and managing the tannins can be a big challenge. Normally we have to manage tannins through irrigation and you have to manage not watering the vines. You want them to struggle and the irrigation can develop the tannins. But if it is really hot you can have all the leaves fall off if you are not careful. Our vineyard managers balanced irrigation in a tough year. We are blessed that in Washington we can use that. We have a good access to water and much better than California. I think we did a good job last year. The only challenge was it was early harvest and compressed. The growing season ended early and didn’t stretch into October which is what we ideally would want with the Cabernet. We didn’t get the later season fruit but we are still really happy with the fruit that we got. It was a sprint last year but we kind of knew. It was like 2011 that we knew it was going to be late. We knew 2015 was going to be early picking for the fruit.

As far as the wine quality I like the whites but I am more impressed with the reds. These are broad on the palate. We have tons of fruit from this warm vintage but these wines are extraordinarily complex as well. We are not worried about flavor development and the fruit is not in your face. They are broad and complex on the palate. For young wines they seem incredibly compelling and we are cautiously optimistic that they might be better than the 2012s. These 2015 red wines are showing beautifully right now. They are lower acid and the natural acidity is lower than average but the wines show every indication that they are going to be extraordinary wines. If they are not long lived then they will only be exceptional for a decade and will provide early drinking enjoyment.

Interview with Brian Grasso, Head Winemaker and Owner of Structure Cellars

As you walk into the small and modern SoDo tasting room, you get greeted with a big ‘Hello’ and an electric smile. . . from owner and winemaker, Brian Grasso. Now that is just the tasting room entrance that you would like, coming from an industry that can sometimes push the limits of tasting room austerity. Such is not the case at Structure Cellars. Brian singlehandedly waits on you during your tasting as he encourages you to sit down and relax. While some winemakers prefer to be in the background, Brian prefers the foreground, catering to visitor’s needs. While I was visiting Structure a few weeks back, I had the chance to sit down with Brian and talk wine. He talked about his background in the service industry, and his first jobs in wine. I found him to be an overall awesome guy with a huge passion to produce the best wine possible for a decent price. Here is my interview with Brian Grasso, Owner and Head Winemaker at Structure Cellars.

WWB: What was your first few jobs like in the wine industry? What were some of your early inspirations in wine?

BG: My first introduction to wine was as a server in the restaurant industry.  I was always good at selling just about whatever I believed in.  I remember recommending quite a bit of DeLille, L’Ecole, Dunham, and McCrea wines.  Working with Tim O’Brien at Salty’s on Alki, I began to gain a healthy appreciation for Washington wines.  During the harvest of 2007, I won a wine sales contest that took me to Walter Dacon Winery in Shelton, WA.  I was treated to lunch and plenty of delicious wine.  Later, they even let me do a punch down.  I remember looking around saying “I could do this.”  

WWB: What was it like working at Darby and learning from Darby English?

BG: My first time working in a winery was a bit like being a kid in a candy store. It was so overwhelming that the memory is a bit of a blur. I had only taken one class at South Seattle and didn’t know much. I worked my ass off and hoped to prove myself as a value. The greatest thing I from my experience with Darby was gaining the network of people I was lucky to connect with; Leroy Radford, Erica Orr, Les Baer and Chris & Kelly Sparkman to name a few.

WWB: How did you start Structure Cellars? What was it like making wine at your house?

BG: Launching a winery is not an easy thing but that didn’t really matter to me. Paying for a minimum of 2 years worth of grapes, barrels, racks, and all of the other small costs (that most people don't see) is challenging, especially when you start with very little capital. A tasting room wasn’t possible at that time and that really slowed our early growth.  We relied on one party a year to sell our wine.  That’s how we survived…a small group of people who would later become our treasured “Foundation” Wine Club.

Making wine in our house was not optimum, but it was the ONLY way we could. The benefits outweighed the challenges at that time.  Of course, I did have some “lively” conversations with my wife to convince her to have a winery in the house we had just moved into - and that was a pretty interesting part.  I remember a time when I was able to do punch downs in my basement (while drinking coffee in my boxers) I felt like I had found the coolest thing ever! 

Our basement was a standard size. Literally everything that came into the winery came through a man sized door: empty barrels carried in and juice pumped from our driveway, down the stairs and into the barrels was the only way to get 24 barrels of wine into our small space. I have memories of doing things that now seem almost impossible…but isn’t that the life of a winemaker?

WWB: What are some of your favorite Washington wine producers?

BG: I always wanted to grow up and be DeLille Cellars. I think they do such a great job at providing a nuanced product at every price point. Recently, I found Cairdeas in Lake Chelan, they are making some cool wine over there.  Locally I really respect 8 Bells and Ward Johnson, who for years have consistently been making great wine, all the while being world class gentleman. There is a lot of good wine in Washington State…the wine that’s being made by great people means something to us.

 Charles Smith wasn’t first in the SoDo/Georgetown area, but I admire his willingness to put something big on the map and lead the charge for smaller producers like Bartholomew who is making interesting wine from really unique varieties.

One of the reasons I wanted to make wine is being part of that experience: spectacular wine, good friends and the feelings that make a lasting impression.  Last night, surrounded by friends, we opened a 3 liter bottle of 2006 Spring Valley Frederick.  It was a wedding gift and every last drop was amazing and something I won’t forget. 

WWB: I was very impressed with your Syrah bottlings. What is your approach to making great Syrah? What are some of the challenges in making Syrah from hot vintages like 2014 and 2015?

BG: I super seriously appreciate the question because my passion is Syrah - and it seems like we get our best scores and reviews for our Cabernet Franc (which is my wife Brandee’s passion). I approach Syrah almost the same as all of the other varietals that we play with, and that is really just showcasing what the vineyards create. Our 2014 vintage Syrah is sourced from Stillwater Creek, Destiny Ridge, Upland and Wallula vineyards. We could not be more pleased to be able to showcase how these amazing vineyards grow world class Syrah. Our goal is to not mess up what we get from some of the best dirt guys in the world. The key to making great wine in any vintage for us is to maintain a great relationship with the vineyard managers, lots and lots of communication. I have a tendency to lean slightly towards letting the fruit hang and gain varietal flavor characteristics. It is tricky like rocking a rhyme to balance fruit development and preserving acidity.

Interview with Paul Gregutt, Director of Winemaking at Waitsburg Cellars and Oregon and Canada Wine Reviewer for Wine Enthusiast Magazine

Renowned Pacific Northwest wine reviewer, Paul Gregutt, has a storied career reviewing wines. Paul began writing about lifestyle topics and then was eventually drawn to wine writing and the stories behind the wine. He has been writing about wine from the Pacific Northwest for 30 years, has published one of the big Washington wine texts, entitled Washington Wines and Wineries and has served as a contributing author to both the World Atlas of Wine and the Oxford Companion to Wine. Paul currently reviews wines from Oregon and Canada for Wine Enthusiast magazine and serves as director of winemaking at Waitsburg Cellars. I had the chance to review his two 2014 Chenin Blanc releases from Waitsburg Cellars and was highly impressed as these wines both possessed a silky mouthfeel and rich tree fruit flavors. I recently had the chance to chat with Paul about his career, as well as how he became interested in winemaking. I think you are going to really enjoy his wine journey. Here is my interview with Paul Gregutt, Director of Winemaking at Waitsburg Cellars and Oregon and Canada Wine Reviewer for Wine Enthusiast Magazine

WWB: How did you first gain interest in reviewing wines?-

PG: This goes back many years but I have been a working journalist all my life. I was working as a journalist for many years before I ever wrote about wine. I think that has been an advantage for me. That advantage helped me because the writing part of it was covered. I had also written about lifestyle topics principally starting with theater, popular music and media. That naturally led to a personal interest in wine. At a certain point I thought that the best way to learn about anything is to do it. In order to learn about wine I would start writing about it. That gave me access to the wine industry. Initially I was not going to review wine and wasn’t going to be a critic but I would write about wine from the point of view of the people and the business. I didn’t review wines for a long time. Initially I just wanted to get some things about wine in print and get some credentials as a wine journalist. I started wine writing 30 years ago, while I was working full-time for a company doing media work in all kinds of industries. I also had my own business doing early work in the digital realm 20 years ago. All through this time I was writing about wine.

I started with a weekly wine column in 1985 in the Seattle Weekly and I was in print on a weekly basis in Seattle media for almost 25 years. I also started freelancing through bigger clients as I met an editor for Wine Enthusiast and began writing for them in 1998. Shortly after that they started doing wine reviews and scores in house. Shortly after I signed up I was given the plum assignment which was writing about wines from the Pacific Northwest region, using the 100 point scoring system. That is when I had started scoring wines. I had reviewed wines and recommended wines long before but not scoring before that.

WWB: What was it like starting at Wine Enthusiast Magazine?-

PG: It was the summer of 1999 that things took off. I had been in the industry since 1985 and had even written for Wine Spectator for a couple of years. I had also written a couple of books about northwest wines that came out in the ‘90s. I was not new to wine writing at the time and it was a good assignment and they gave me a lot of opportunities right off the bat. It was a good connection. I have been an advocate for northwest wines and wineries since the mid-80s. My focus was Washington and Oregon. I was seeing the industry getting some traction. At the early going at Wine Enthusiast and with other wine publications I felt it was important to have a knowledge of the wines of the world. Consumers then and now walk into the wine shop and they are looking at values all around the world. They typically don’t go straight to the Washington or Oregon shelf. Consumers are going to look around and I always felt like I was rooting for the home town for wines and wineries. I thought Northwest wines had a lot of potential but they also had to compete.

I was traveling a lot and going on press trips all around the world. I was also attending all the major tastings in Seattle from the distributors and importers. I did that for many years so I felt that what I brought to it was an understanding of who the industry was competing with. I never really left that behind. In the early going with Wine Enthusiast I was reviewing Champagne, and even Zinfandel from California. I was doing a wide variety of things until they settled into specific writers being assigned specific regions. I have covered Northwest wines for Wine Enthusiast but as long as I was living in Seattle (up until five years ago) I was attending a wide range of wine tastings and keeping an eye on the global wine market.

WWB: How did you become interested in winemaking?-

PG: I never wanted to make wine and I always said that I have way too much respect for those who do it and do it well. I don’t have that winemaking skill set, and I have a different skill set. I am not the winemaker at Waitsburg Cellars, I am the director of winemaking. I work with very knowledgeable and skilled people who work on the winemaking side. What I am good at is tasting and blending wine as well as marketing wine and understanding the global landscape of wine and how specific wines fit into it. The Waitsburg Cellars project started because the CEO of Precept and the vice president of marketing came to me and said ‘we would like to do a project with you and are you interested?’ I considered their offer and thought to myself ‘Well, I have never had this as a goal but this is an opportunity to learn and see the industry from a different side.’ This is also an opportunity to showcase hidden strengths of Washington viticulture’ and I told them I was interested.

I told them that I wanted to work with Chenin Blanc in particular. I had always had a great love for Loire Valley Chenin Blancs. One of the first wines I really enjoyed was the first vintage of Chenin Blanc from Hogue, a 1982 wine. This was probably in 1984 or ’85 when I first tried this wine and I can still taste that excellent wine. As you know, Chenin Blanc never really caught on in this country other than being in a jug wine component or a wine to release in the spring to make a few bucks and to satisfy that segment of the market that likes sweet and fruity wines. Having traveled through the Loire and tasted many fine examples I knew that the grape was capable of much more. Jancis Robinson named Chenin Blanc as one of the great varietals of the world. The other motivation is you see Chenin Blanc ripped out of the ground and not replanted but my feeling is that the wine has to be made from old vines. We were just getting to the point where there were some old vines and I only saw one winery in Washington State that was doing justice to the grape. L’Ecole was making some great Chenin which was 100% Chenin Blanc that was off dry back then and it was very good, only costing about 14 bucks a bottle. Other than that wine I wasn’t seeing very many good Washington state bottlings. I wanted to do Chenin Blanc from old vines and do two different styles. That is how the project formulated in my head. I would learn a lot about winemaking by working with people who are winemakers and also I would be able to elevate the reputation of Chenin Blanc.

WWB: Can you talk about the two different styles of Chenin Blanc that you create?-

PG: The 2014 wines are looking really good right now. I am also drinking the 2012 wines which are sensational, as these wines improve with age. One wine, called Cheninières, is modeled on Savennières. It is quite dry to emphasize the aromatics. The other style is called Chevray. It’s modeled on Vouvray and is riper, not necessarily off-dry, but it has more fruit and a deeper ripeness style, having a bit more residual sugar than the first wine. This style does have some barrel aging and I wanted the wines to be differentiated so if you taste them they really taste like two different wines. Even if they were from the same vineyard, and in the first few years they were from the same vineyard, picked from the same day, they still tasted completely differently.

A lot of credit from the initial vintages of our Chenin Blanc goes to Ron Bunnell who was making the wines and helped carry out my ideas. Subsequently it is Jon Zimmermann who is now making our Chenin Blanc wines. We recently have added another vineyard to the mix but still are staying with old vines for our wines. At Waitsburg Cellars we have added a few different wines as well, the Boushey Vineyard Rhone style ‘Three’ white wine is one, and this fall we are going to release a Cabernet Franc from a mix of Precept vineyards, principally Alder Ridge.

WWB: As the Oregon wine reviewer for Wine Enthusiast Magazine, you have had the chance to review many 2014 Oregon Pinot Noirs. Many producers are excited about this vintage. I was wondering what are your initial thoughts on the new 2014 vintage in Oregon?-

PG: I think that reviewing vintages is not that helpful and I know that the magazines do it. Especially in Oregon I don’t think that the vintage reviews help because you can have vineyards that are side by side, and they harvest at different times. The grapes have different aspects. They are using different clones. Some pick before, during or after the rains. You get completely different results. Who can say that 2013 was a bad vintage and 2014 was better?. I have had some marvelous wines from 2013 and some OK wines from ’12 and ’14 that are delicious but not as good. I don’t have a preference in the vintages because in Oregon every vintage produces some spectacular wines. There are some winemakers who excel every single year. And there are some who even in the best of years, make an OK wine.

WWB: When you are not busy with winemaking at Waitsburg Cellars or reviewing Oregon wines, what wines of the world do you most enjoy?-

PG: I am still drinking a lot of Washington wines and Oregon wines. I will pull out older vintages to see how they are doing. Apart from that, I still enjoy California Zinfandel. I love Italian wines and have an extensive cellar of Chianti Classico Riserva, one of my favorite wines in the world. It ages beautifully. For the white wines I will go to Champagne or to Cremant de Bourgogne or another French Sparkling Wine. I love the Loire Valley white wines, particularly Sancerre. I have never jumped into trying to create a Sancerre style wine with Waitsburg Cellars but I wouldn’t rule it out. I love a good, crisp white wine, like Muscadet or Albarino or something from the northeast of Italy.

White Rose has quickly become one of the premier producers of Oregon Pinot. Their story is incredible, as it begins with a migrant worker from Mexico, working in Willamette Valley vineyards. That worker, Jesus Guillen, ended up becoming the vineyard manager at White Rose. His son, also named Jesus, completed an engineering degree in Mexico before gaining a visa to work at his father’s winery and worked his way to being head winemaker. Jesus Guillen as head winemaker has created incredible wines despite not having a formal background in winemaking. This superstar winemaker achieved a score of 94 from Robert Parker in his first vintage of winemaking (2008). In his second year of winemaking he achieved a score of 96 which tied the highest ever score given to an Oregon Pinot by Robert Parker. Here is my interview with Jesus Guillen, head winemaker at White Rose, followed by my review of his esteemed Pinot Noirs. ‪#‎whiterose‬

WWB: Can you talk about how you first learned about winemaking?

Guillen: When I decided to stay here in Oregon to pursue a winemaking career I went into the vineyard working for Patricia Green Cellars. I was working in the vineyard and was studying English and there was a time when I met the owner of White Rose. My dad was working for him and he saw my interest and offered to let me work with my dad in the vineyard and he was building his winery in there and since he is from California he needed someone to overlook the wines there. He offered me to work in the cellar and I was working half-time in the cellar and half in the winery. The owner had a consultant and was making wine at St.Innocent [winery] and when I moved to the cellar I had the opportunity to work with Mark [St. Innocent head winemaker]. I would say that he is my tutor and I learned the heavy fundamentals from him. We decided to hire Gary Andrews who founded Archery Summit winery and I had the opportunity to learn from him as well. I think I had learned from those two guys who helped me shape the fundamentals of winemaking and then I refined my style over the year. I couldn’t start with a better vintage and 2008 that was impressive for us that Parker likes the wines. When the owner named me winemaker and he told me that if you ever get a 94 from one of the big four critics in the US, you will go to Hawaii on a vacation. I was saying that 2008 was a great year and he [owner] said that would take like 10 to 15 years to reach that level. Then Parker went in and he came and gave me the 94 points it was a big surprise for me and I got to go to Hawaii. The 2008 a long aged wine and will go for tens of years. 2008 was such a great vintage in Oregon.

WWB: Can you talk a bit about your family’s style of vineyard management?

Guillen: Managing the vineyard is low vineyard management and we spray only the necessary stuff and have timed intervention in the spray program and the canopy management. When the flowering process ends we remove the leaves from one side and a little bit from another side to expose the whole clusters of the vines to give them more sun exposure and manage there and have it advance a little faster. The vineyard that the winery uses it is a very tall canopy and basically a very powerful photosynthetic curtain. In colder years or years where the sun doesn’t come up that often we have the ability to mature the fruit and the higher canopy means more sun exposure which helps develop the flavors and advance the maturity of it. In the future we might be removing the use of light herbicides. That is the only thing that we use that I don’t like to use it but we use it and not for quality just for aesthetics of the site. Aside from that I think everything is pretty much conventional way of growing grapes.

WWB: I am particularly impressed with your reserve wines and the 2012 releases, particularly the 2012 Winemakers Cuvee. Can you talk a bit about that wine and what you were looking to create?

Guillen: For all the other wines we follow a recipe that we have to do every year and that is not the same every year but this is the same style. In the past we have done the wines in a little different cooperage and we kind of found the stuff [barrels] that we wanted and for the winemakers cuvee the owner gave me the liberty to take my own style. What I look for the wine is more structure but at the same time elegant. So what they say it is powerful and more complexity so I select the barrels that are high in complexity and structure and that is really important and elegant. I like the structure of the wine and that is what I look to showcase in the winemakers cuvee each year. I select the barrels that I think are most complex and also have the masculine side but also elegant. That is my goal for the wine. I think this [2012 cuvee] is a long lived wine, I started making the winemakers cuvee in ’09 [2009] and I think this [2012] is the best one so far. For 2012 I had a lot of liberty to create the best blend and the year couldn’t be better for that.

WWB: Can you talk about the 2011 vintage and how the wine turned out?

Guillen: I think the people that talk negatively about 2011 is because the wine tends to be more classic, meaning more acidity and the tannin profile is not as forward. This was the latest harvest in record, the first time we harvested in November but in our wines most of the stuff that we harvested the clusters and the stems were brown and really nice tasting. The fruit didn’t have a lot of tannin and so for this kind of wine you have the classic profile. A lot of acidity and the tannins need to mature. Back in 2007 they didn’t like those right away but after some time in the bottle they are really expressive. I think that 2011 is going to be a like that, except that 2011 has a better [flavor] profile than 2007. The tannins are not developed right now but the greenness of the wine is speaking right now but I calculate with more time in bottle you will get more floral and spice notes. I think that 2011 was a really good vintage and more classic and I like more classic wines opposed to more forward wines.

WWB: Can you talk about the 2012 vintage and how the wine turned out?

Guillen: Like 2008, this was an amazing vintage. ’11 [2011] was cool and 2012 was sunny and you had the 70 to 80 degrees which was perfect. Nights were cool and that was very nice because you have the balance. At night the cool weather helps you actually with the acidity and not spiking the sugar and that gives you balanced fruit. Like ’08 [2008], at harvest time in 2012 those months were cool but sunny and that never happens. So that gives you the liberty to wait until the flavor develops and then you let it develop and you won’t have the high sugar and that gives you acid and tannin as well from the sun. This gives you huge potential for balance and that is a pleasing thing to have for winemakers. You are trying to balance things and that makes the wine perfect. So the fruit that we received wads pristine and the stems were great and the flavors great and all of it was balanced. That is what makes 2012 one of the best years ever in the valley here.

WWB: Your new releases from 2013 were also excellent. How do you think the vintage turned out?

Guillen: ’13 [2013] was a weird year because it was a very warm year and we had weather in the 90s and some days that were over 100. The flavors weren’t cooked either. The nights were cool so everything was going perfect and then the last four or five days in September and we can say that the vineyard that we harvested before the rain was good. Those who were in the rain were suffering from dilution and we had some issues with that. We were going to do some single vineyard wines and then the wine wasn’t that great and the rain was a problem. We had to wait for the rain and we had like four or five days straight of rain, the last days of September were rainy and that is what messed up the growing season in 2013. With the blending we were able to have really good wine and the cool things about the wines is that showcases the cool vintage because we have the high acid and low alcohol but the flavor profile is more black fruit and I have never seen that. We lost like 25 percent of the production [fruit] for that and we had to really be very intensive in sorting the fruit out because a lot of it had heavy mold and you had a lot of problems in the vineyard. We had to do a lot of sorting and very slow working and a lot of guys working and sorting the fruit out. It was really good after that but getting through harvest was stressful and a lot of people had a lot more problems than we did.

WWB: Your winery story was given a large feature in Wine Spectator a few years back and have achieved incredible scores from essentially all the huge publications in wine. What are your views of the major wine publications such as Robert Parker, Wine Spectator, Wine Enthusiast, etc.?

Guillen: I see them [wine publications] as information for their subscribers basically. Even when you taste wine you are telling subscribers what you like and what you don’t like and I see these magazines in that way. They do way more things like being involved in the industry and showcasing wine makers. I think Parker is focused on telling people what they should be buying and I see him as information and I think some people have to be aware that it is basically the guys are tasting wines and if the people like the palate of the person tasting the wines but sometimes a customer is going to find wines that they like and the critics don’t like."

Urban Farmer is a fantastic farm to table steakhouse, located on the 8th floor of The Nines hotel in downtown Portland. I recently had the chance to visit the restaurant and sat down with the beverage director, Andy Hata, who has composed an exquisite wine list. Andy has been working in the food and beverage industry for many years but has created a Northwest heavy wine list that offers some good values, despite being the feature restaurant in a five star hotel. Here is my interview with Andy Hata: ‪#‎urbanfarmer‬

WWB: Can you talk about your background in wine?

Hata: I began studying wines when I attended Syracuse University where I was the TA in a Wine Appreciation Course which was offered in my department. During a study-abroad program to Europe, I traveled through the wine regions of France and Italy and gained an appreciation for learning about wines at their source rather than in classrooms. I then decided to continue my travels abroad and spent the first several years after finishing my degree working in the vineyards of New Zealand and Australia. I then found myself training to be a sommelier in a restaurant called Vue de Monde in Melbourne, Australia. My continued love for traveling eventually took me through the Pacific NW and to my current position at Urban Farmer in Portland, OR.

WWB: I was noticing that a lot of the wines on the list are Washington, as your Northwest section is very strong. Can you talk about some of your favorite Washington producers (red and white wine) and why they are your favorites? I also noticed the strong showing of Oregon Pinots, obviously being an Oregon restaurant you want to highlight some of the best wines. Can you talk about some of your favorite producers of Oregon Pinot Noir and why they are your favorites?

Hata: As a restaurant in Portland, we very much consider it our responsibility to be ambassadors of the great wine producers of Oregon and our neighbours in Washington as well. This is why we try to have a strong representation of these wines throughout our list. A few favourites:

Eroica Riesling – Such a consistently great wine vintage after vintage. I also think that it speaks miles when a legendary winemaker from Europe sees the potential in WA and wants to make wine with the locals.

Domaine Drouhin ‘Arthur’ Chardonnay – I like the Arthur because rather than making “Burgundy in Oregon”, the Drouhin family respect the land and I feel that they set out to make great Oregon wine and I continually find myself going back to this wine.

J Christopher ‘Lumiere’ Pinot Noir – I always have the highest respect for those who dare to venture down the path of biodynamic production. The resulting great wines aside, I think the positive impact it has to for the land is priceless. Jay Somers’ wines are a bold expression of the Eola-Amity with a firm structure on the palate and lots of dark fruit and chocolate notes. It also has the touch of “funkiness” that you get in biodynamic wines too, which I love.

Longshadows Sequel Syrah – Maybe it’s because of my time in Australia and my fondness of wines by John Duval, but from the first time I discovered this wine it has been one of my favourites. Big, bold, peppery Syrah without being over the top. Give it a decent amount of air before starting a bottle and it’s perfect with our Painted Hills Ribeye.

WWB: Also what do you think about vintage variation in Oregon, for instance the 2011 vintage vs. the 2012 vintage?

Hata: Overall, I think we have been very fortunate to consistently see quality wines produced in Oregon year over year. The great winemakers in the region have really found a way to juggle through even the most difficult of seasons to still come out with great wines in the end. The wines definitely differ vintage to vintage, but I think the industry as a whole is too quick to judge wines in their youth. I was recently involved in a 20-vintage vertical tasting of Cameron and it was very apparent that the wines didn’t really start expressing uniquely until they were about 8 years old. As for the Oregon 2011 vs. 2012 discussion, I think only time will tell how good these wines really are. As it stands right now I think the 2012’s are drinking a bit better where as the 2011’s could use a bit more time to become interesting.

WWB: Many of the wines featured on your list are newer. Have you considered buying some older bottles of northwest wine that might be a good fit?

Hata: We are actually in the process of developing a cellaring program. We are working with some of our favourite producers to see if they have any great back-vintages available, but also buying larger quantities of current vintages to set aside for a later release on our list.

WWB: Can you also talk about your favorite pairings for steak or types of steak (fillet, ribeye,etc.)?

Hata: I like Pinot with my leaner steaks and Cabs/Syrahs with the fattier cuts. Currently I’m drinking Hawks View Pinot Noir with my Filet and Lachini ‘La Bestia’ with my Ribeye.

Dr. Thomas Henick-Kling has a longstanding history in the wine industry, having previously worked in Australia, as well as the prestigious Cornell University. Henick-Kling worked at Cornell University for 20 years and played a pivotal role in the establishment of Cornell’s undergraduate program in enology and viticulture. His research has focused on the development of bacteria starter cultures for malolactic fermentation of wine. Based on his initial research and extension efforts, winemakers now recognize that the yeast strain they use has a major impact on the final wine flavor profile.

Henick-Kling has received many great awards, including the Wine Industry Research Award from the The New York Wine & Grape Foundation in 1994. The International Association of Enology, Winery Management and Wine Marketing made him an honorary life member in 2002. Henick-Kling has also been awarded three “best paper in enology” awards from the American Society for Enology & Viticulture, which also selected him as director of its Technical Projects Committee from 1999 to 2006. Henick-Kling was the first graduate student at the Australian Wine Research Institute at the University of Adelaide where he earned his Ph.D. degree. He earned his masters degree in microbiology and food science at Oregon State University. I recently had the chance to talk to him about his career and some of the wine developments in Washington State. Despite living all over the world, Henick-Kling carries a passion for Washington wine. Here is my interview with Dr. Thomas Henick-Kling, Director of the Viticulture and Enology Program at Washington State University, Tri-Cities

WWB: Can you talk about the background of the program and how you became the director of this prestigious program?

THK: Our program has been around for a long time. We do research, extension and teaching for the wine industry. The research and extension support started in the 1930s. Dr. Walter Clore, was a horticulturist that experimented with grape growing here. He evaluated various sites in eastern Washington and then in 1960 he started collaborating with Dr. Chass Naegel. He was hired as a food microbiologist but he knew wine because he grew up in the Napa valley. His family made wine and their home was surrounded by vineyards and wineries. One of his friends were the Mondavis. He teamed up with Dr. Clore and they evaluated wine grapes together and educated some of the early grape growers and winemakers in the state. These were pioneers included people like Rick Small who started Woodward Canyon, and Brian Carter who back then was working for other wineries and later started Brian Carter Cellars [I believe his winery is now 25 years old). There was a tasting group in which they were evaluating their own wines and comparing them with wines from around the world. That was in the 1960s through the 1980s. We now have 30 faculty at WSU doing something in grapes and wine, doing research, teaching or extension.

Since 2004 we have offered a bachelor’s degree in viticulture and enology. Our program has had graduate students since the 1960s. We currently have about 30 students. We also we offer a two year certificate program that is online. Our students in the online program also get hands on practice either in the vineyard, the winery, and winery lab during weekend wine camps. Since last year we have our new wine science center which is changing things again. The Ste Michelle Wine Estates WSU Wine Science Center is a great new, state of the art, research and teaching facility. It offers our undergraduate and graduate students a great space for learning in collaborative research projects in the winery and in our research labs as well as lots of interaction with industry more graduate students as well. This new facility also provides new possibilities for research that will greatly enhance our research capacity.

We have worked since the 1960s very closely with the wine industry and that is a unique partnership when you look around the United States. We have an active advisory committee which is now part of the Washington Wine Commission. The Wine Commission has a strong research commitment andcoordinates the industry advisory committee and research communication to the industry. Together we plan most of the vineyard and winery research projects. A majority of these projects is carried out in commercial vineyards. On the research side we have different funding sources, some from the wine industry and some from the state. Some is from federal money in research projects. For the money that is administrated with the Washington State Wine Commission we have a call for proposals which lists the areas that in most need to be a high priority. Researchers submit proposals and which then are reviewed and ranked by the industry committee. Ideally we fund all the really good ones. The final decision of what we do also of course depends on available funds. Overall this has been a wonderful process of planning, review and advice with the industry. Since much of our research is carried out in industry vineyards and sometimes wineries, when an industry collaborator sees new ideas that is working in the research project, this idea will be quickly integrated into an industry practice. This turns out to be a great way of bringing ideas into practice.

I have been doing wine research and wine education for quite a while. I started studying wine microbiology at Oregon State in 1979, and got my master’s degree in 1982. Then I went to Australia to study for my PhD at the Australian Wine Research Institute and the University of Adelaide. I then spent 20 years at Cornell as Assistant, the Associate and finally full Professor of enology doing wine research and education. In 2007 I went back to Australia and was the director of the National Wine and Grape Industry Centre, at Charles Sturt University, Wagga Wagga, New South Wales. This is one of the two viticulture and enology schools that in Australia. Wagga Wagga is in the large inland irrigated agriculture area in the Murrambidgee and Murray river valleys in New South Wales, Victoria, and South Australia in the inland area, a big fruit growing area. Then in 2008 I was offered this job here at Washington State and we moved back to the US. I have always loved the Northwest. It is a great place for wine and a wonderful place to live. I was happy to have the chance to come back to Washington and work with this industry that is so engaged and forward thinking, which makes it a wonderful place to work.

WWB: The wine business management program is intriguing. Can you talk more about the program and who the program is designed for?

THK: That program is run by the Washington State University’s Carson College of Business. The College has have a hospitality program that is well-known in the hospitality business. About the time that I came to WSU, they were talking about doing a wine business undergraduate degree and I thought that was fantastic because these a wine science program (Viticulture and Enology) and a wine business program goes hand in hand. About a year ago we established a minor in wine business so that our students in enology and viticulture can have add this expertise to their study program. At the same time we started to offer a minor in viticulture and enology that would complement the studies of the wine business majors. I think that makes this a very strong education package. To my knowledge, WSU is the only university in the US that offers these two undergraduate majors. We offer both degrees in the wine business and wine science in Pullman and the Tri-Cities. We now have the majority of the undergraduate students in Richland because of the additional employment and education opportunities for the students in the Tri-Cities. They can do internships and often have part time jobs in the wine industry either in the vineyard or winery, or in the retail side. Our graduates are soon responsible for big budgets and employees. As much as we can teach them in four years on the business side, the better. Of course, our degree is a bachelor’s of science and they we emphasize learn the basics of science along with it. Things change all the time. Our graduates must be able to keep up with and adapt to new situations. This means they need to keep reading publications of all levels. We work hard to be sure that our students have a good science foundation but a good practical and hands on education as well.

WWB: What are some of the challenges that grape growers face as temperatures in Eastern Washington continue to increase? How will this affect some of hotter growing sites? What kind of vineyard management techniques might help this?

THK: We currently experience heat spikes that last sometimes a whole week. That is too hot for the grape vines and we need to protect them and the fruit from overheating which will stop ripening and can even damage the leaves and fruit. For these heat events we need sometimes to start watering before the onset of the heat so there is water in the soil when the vines need it. We have to modify the canopy architecture so the fruit is not cooking in the sun. You will see more shade on the fruit and not the straight vertical shoot position which can over-exposure the fruit. We want to keep the grape vine functioning when it gets hot. We saw last year and the year before high pH and low acidity because of the warm days and warm nights. So adjusting the pH and acidity and also moderating the high sugar content is necessary. To do these adjustments if not all that easy. If we don’t get those under control then there is too much alcohol in the final wine, we have different microbiology during fermentation and a higher chance for spoilage. We are addressing these questions in vineyard research and winemaking trials.

What are some of the best tools to combat this? Ideally you don’t want to have the pH too high nor the sugar content. We are looking at how we can prevent this in the vineyard and what adjustments we can make in winemaking. We need to learn a few more things about how to correct this imbalance. We have dealt with this in years before but not as frequent as in the past few years. We should also look at earlier harvest. There are a few things that we can do in the vineyard but when it comes to new plantings growers are considering new areas of grape growing and also new varietals. We still have quite a few options. The Ancient Lakes area produces some great white wines and shows great potential additional varietals. In a cool year we have to pay close attention to ensure the fruit in our cool sites will ripen, in a hot year the fruit in these cool areas very easily reaches ripeness and great flavors. A big part of this is also education of the industry. Some of the vineyards that are coming out now were planted when Walter Clore was here and they are now at the end of the life cycle. This gives us the opportunity to reconsider which variety and which clone would be best suited in a particular site. We now have much more diverse plant material available that gives us more options for best site and cultivar matches.

WWB: What are some of the ways that your program best prepares those who are interested in owning or managing a vineyard?

THK: All the students do internships, and most do more than one. We don’t require it but we strongly recommend that someone does one viticulture and one enology. Then when they are studying they can do work studies. We added a new class called ‘Blended Learning’. In this class each spring the students discuss what kind of wines they would like to make and we pick some projects for the fall. We make several wines then in commercial wineries with the help of the students each fall. Some of the wines turn out really good and they will be bottled. Our wines are available at the WSU Connections stores and they are under the label ‘Blended Learning’. Each is a special project we do with the students.

In 2014 year we had a wine that was a comparison of Syrah grown on a head trained training system and Syrah grown on our standard vertically shoot positioned system. This was two blocks of Hedges vineyard that were monitored by the students through the ripening period. We fermented them separately and tried to keep the fermentations conditions all the same. The two wines turned out to taste very differently so we bottled them separately. In another trial we compared two different clones of Cabernet Sauvignon, watched them ripen in the vineyard and then vinified them separately. In this program, the students get to learn in the vineyard and the winery as they are working on these projects. They work with the staff in the vineyards and in the wineries, not just the faculty in the classroom. That is important to me too, that they learn from everybody.

WWB: What is the potential for growing grapes in Western Washington in the future? What varietals might succeed in Western Washington?

THK: I see some very nice white wines coming from there. For red grapes the options are rather limited. There are a few sites where you can probably grow Pinot Noir and definitely places for Sparkling Wines and some other whites. Siegerrebe and Madeline Angevine are is making nice wines in many several places therein the Puget Sound area. I think there is also more potential for Chardonnay, Pinot Gris, Cayuga White, and Sauvignon Blanc as well, Pinot Noir for sparkling wine and in some years for red wine. I think the big limitation is availability and cost of land. The parcels tend to be small. With the hot and dry summers that we are experiencing you have to have the option of irrigation. Irrigation water might not be available. Sometimes it doesn’t rain for a long time and that is something that forces the plants to shut down so that you will have not have enough time to ripen. In Western Washington it is not a problem of becoming too hot, it is more a problem of not having enough days to ripen the fruit. Irrigating at critical times can help ensure full fruit maturity. That is something that would change for irrigation but we need to have that available and that is limited there as well. Besides white table wines, I think there is nice potential for super premium Sparkling wines for some of the sites there in Western Washington.

Interview with Roy Hersh, Founder and Executive Editor of For The Love Of Port

One of the world’s foremost experts on wines from Portugal, Roy Hersh is the founder and executive editor of For The Love Of Port (https://www.fortheloveofport.com), a subscription based online publication that focuses on the beautiful wines of Portugal. I’ve followed Roy for many years as I, too, am enchanted by the wines of this incredible country. Roy not only reviews and writes about Portuguese wines but he leads tours of the regions of Portugal, including trips to Douro and even Madeira. Roy talks about his absolute top wines from this amazing country and I think you will very much enjoy learning more about his story. Here is my exclusive interview with Roy Hersh, founder and executive editor of For The Love Of Port

WWB: How did you first become enchanted by the wines of Portugal?

RH: At 16 years of age, I was hired to work after school and on Saturdays as a stock boy in a very busy wine shop in Douglaston, NY and I continued to work there through the end of High School. One Saturday night after the store closed and I was cleaning up, the general manager asked if I would like to try a glass of wine. As a 17 year old, of course I said, yes, even though the drinking age was 18 back then. We went up to the office and he poured me a couple of ounces from what was an under $2 bottle. It was a very popular seller in the shop and I wanted to understand what all the fuss was about. It was a bottle of Casal Garcia (Aveleda) which is a Vinho Verde from the Minho district. This was the first sips of wine I ever took and with a fizziness that was almost like a soda but no sweetness. The fact that he poured a Portuguese wine for me may seem like quite a coincidence. But, I think not.

Almost a decade later, after attending culinary school in upstate NY and obtaining another degree in hotel and restaurant management, I wound up getting a job at one of NYC’s top restaurants back in the day, The Water Club. The Somm, Sam Correnti had recently installed one of America’s earliest Cruvinet systems, in 1983. He had a couple of cases of 1963 Sandeman Vintage Port and decided to offer them by the glass at $15 per. Each time he opened a bottle, he would call me into the bar area and show me how to decant through cheesecloth, secured inside a funnel. The first couple of times, I was amazed at how much sediment came out of those bottles and into the cheesecloth. Then he would rinse out the bottle to remove more of the sediment in the bottom of the bottle. He would then ratchet the cheesecloth from a few inches above my head, into my mouth. From the first sip I was hooked. I’ll never forget the experience of tasting my first Vintage Port and also remember when Sam trusted me to decant one of those twenty year old bottles of Sandeman. I thought this was super cool, never having any clue, Port would become a significant focus in my life.

WWB: How did you decide to launch your website For The Love Of Port?

RH: My passion for Port continued from that very first sip. In college and university I took wine classes and soon thereafter, a Sommelier Course in DC. I enjoyed learning about wines from around the world, but there was something unique about Port that captivated my attention. It took 11 years from that first experience to save up enough money to FINALLY visit Portugal. In the meantime, I had purchased more than 60 books on Port, many from the early 1900’s and rabidly read every page of all of them. I was a walking encyclopedia about Port wine: the Quintas and vineyards of the Douro, the history, and had the ability to discuss every major declared vintage back to 1820. Port had even superseded my number one hobby, which had always been skiing.

By April 1994, I was offered yet another promotion while working for Marriott Corporation. It would be triple the work and a lot of territory to cover, for a raise that was disillusioning, at best. I realized turning this down would end my future with the company. My only alternative was to say no to the offer and receive a lucrative severance package. Sad to think of leaving the company I had always wanted to work for, until retirement. I consulted with my brother and remember his advice, “Bro are you crazy? Take the money and run. Now is your chance!” ‘Run, where to Mitch? The job market here in Virginia is not like up in New York.’ He chuckled and told me, “All the way to Portugal, it’s where you’ve always wanted to go!” And little did my younger brother know, I likely never would have done that if he had not made the recommendation. And so, he literally changed the course of my life. Several weeks later, in May 1994, I headed to Europe for the first time and brought my girlfriend along, to share the experience in Portugal, as she also loved Port. I wrote to Michael Broadbent’s son Bartholomew, who ran an import company for the Symington family, out of an office in SF, CA. Although we had never met, he helped me arrange some incredible visits, both in Porto and Gaia as well as up in the Douro. We were absolutely spoiled and over lunch at the legendary Factory House (in Porto) I sat next to James Symington on one side and two of his cousins, Michael and Peter on the other side. To me, this was better than being with royalty. The other 18 gentlemen at the table were the last generations’ Masters of the Port Universe, famous winemakers and managing directors of all the major British Port firms. I scared James Symington that day. He turned to me during lunch and asked if I really knew as much about Port, as he had been told by Broadbent. He was stunned when I told him that I could recite the names, birth and dates of death for all of his grandparents. He said nothing, and I will never forget the puzzled, almost worried look on his face when I blurted out those details. He sat there very quietly and probably thought I was some kind of stalker, or worse, but back then I took my Port history a little bit too seriously and used to have a great memory for details. I likely could’ve done the same for the majority of people at the table.

We spent three weeks in Portugal and loved it. Lisbon – Porto and Vila Nova de Gaia and then up to the Douro Valley. 1994 turned out to be a pretty great vintage and made our vacation even more memorable. Upon return, I began writing lots of articles on Port for two wine related websites, one of which still exists today. In the spring of 2003, I was contacted by the Confraria do Vinho do Porto, to let me know I would be inducted into their brotherhood in June, based on my writings. This was the game changer. I brought my wife, and infant daughter to Portugal, (Taylor was born the prior fall) and my mother as well, to take care of the baby while my wife videotaped the ceremony. There were only two American inductees back then. Once back in the states, I quit my day job and began writing a newsletter, For The Love Of Port in February 2004, to honor the oath that I took during the ceremony. A year later, the website of the same name began and as importantly, our Portuguese wine tour business was launched. In 2016, I was inducted into Madeira’s Confraria too and the FTLOP website was the first-ever non-human entity to become a member of the Confraria do Vinho do Porto. In 2017, I wound up being promoted to the highest achievable level within the brotherhood of Port wine, outside of the Port trade. It was a very humbling 18 months, being the first person in the world to be inducted into both the Port and Madeira Confrarias, beyond the Portuguese wine industry.

WWB: You are known as one of the world’s experts in Port wines, launching For The Love Of Port in 2004 and traveling extensively there over the past few decades. How have you seen Porto and the Portuguese wine industry evolve since you first visited Portugal in 1994?

RH: Advances in viticulture come immediately to mind. I am a purist with Douro, so what I am about to say may sound hypocritical to those that know me. While I love the tradition of the old-vine field blend vineyards that often contain over 30 different varieties, I do understand how block planting has made harvesting easier and more focused. That being said, give me old-vine field blends and I’ll take my chances any day, especially for Ports. Robotics started to show up in the late 1990’s in the Douro and have been used not only to either punch down, or even take the place of human foot treading in lagares, but also in the vineyards. The newest technology that was introduced recently is vineyard data gathering robots, introduced by the Symington Family Estates in mid-2017. These expensive new toys may gain traction as their price comes down in the future, but their scope of capabilities is impressive in measuring water levels in the vines, canopy temperatures, and even the levels of phenolic ripeness to assist in picking decisions, and so much more.

Some of the other advances are found in the wineries and techniques used. Examples are: the higher quality of the fortifying spirit used in creating Ports, (Madeira, Sherry and others) known as aguardente. This has made a vast difference in overall quality along with tannin management, which doesn’t get enough credit. Together they have enabled modern day Vintage Ports (generally speaking) to be consumed earlier, whereas in the past, it was almost unpleasant to drink the astringent tannic Vintage Ports during their youth. Nowadays, it is fun to taste the vibrant fruit of a young Vintage Port; while there is no sacrifice in most Vintage Port’s ability to age for several decades, or even a century or more with the very best examples.

Regulation changes have allowed for small and mid-sized single quinta Port producers to bottle and market their own wines from the Douro without having to transport the wines down the Douro River to Vila Nova de Gaia for aging, sales and marketing. The traditional way to do this was by barcos rabelos (boats), but that ended in the 1960’s when the Rio Douro was dammed and used for hydroelectric power, when electricity was finally brought to the region. In more recent times, even the biggest producers have begun saving time, space and from tying up capital, by maintaining Port warehouses in the Douro, as temperature controls have improved dramatically in all three sub-regions. Nonetheless, the biggest change in the past quarter century has to be the major qualitative improvements of Douro wines, plus Portuguese wines as a whole. In a region like Douro, where Port has always been King; DOC table wines prior to the early-1990’s were often rustic, lackluster and occasionally downright unpleasant, with few exceptions up until about 2000. That said, there were wines made by a couple of producers such as Quinta do Côtto in the 1980’s and Ferreirinha’s iconic red wine, Barca Velha, the first vintage of which was 1952. However, these were anomalies in the Douro. In my opinion, 2000 is really the beginning of modern winemaking techniques and improved quality within the Douro’s table wine scene.

There are other regions in Portugal, such as Colares, Bairrada and Dão which had some fairly renowned table wine production prior to the Douro region catching on. Yet Portugal’s wine regions began to see an influx of professional winemakers from other countries in the 1990’s and early 2000’s. A few top notch oenology/viticulture schools sprung up in the Algarve, Lisbon and especially UTAD, (University of Trás-os-Montes e Alto Douro) which really helped expand the knowledge of students and their grasp of new technologies; another reason why Portuguese wines improved rather dramatically. Opportunities did not really exist for women in the workplace in Portuguese culture a quarter of a century ago, and many were homemakers. Some women did work jobs in restaurants or as bakers, teachers or nurses (similar to post WW2 America) and/or helped at vindima (harvest time) picking grapes. But for the most part, the wine industry was dominated by Portuguese men. In the Douro, the onset of the new millennium saw the attitudinal sclerosis change and women slowly began to enter the Port and DOC wine world, with degrees from the aforementioned schools. Within the past ten to fifteen years, the quantity of women working in all facets of Portugal’s wine business has grown quickly and exponentially; as has the improvement in wines nationwide. There are now several dozen women entrepreneurs throughout the country, whom have opened up their own wineries and either run the business or make their own wines, or both. This can be found in all wine regions of Portugal nowadays, in far greater percentages than in Washington State, Oregon or California!

WWB: What are some of the most memorable wines from Portugal, both Port and dry reds, that you’ve been able to sample over the years?

RH: Listing a handful of my all-time greatest Ports will be unfair to the many that I leave off the list. That being said, some standouts in no particular order are Vintage Ports – from 1812: Rabello Valente. 1815: Ferreira. 1851: Warre’s. 1896: Dow’s. 1900: Taylor’s. 1927: Niepoort, Taylor’s and Fonseca. From 1931: Tuke Holdsworth, Quinta do Noval and Noval Nacional. 1935: Sandeman and Taylor’s. 1945: Croft, Graham’s, Fonseca, Niepoort, Dow’s and Taylor’s. 1948: Fonseca, Graham’s and Taylor. 1963: Noval Nacional, Sandeman, Fonseca, Graham’s and Taylor’s. I can keep listing oldies but let me consider some of the most promising young Vintage Ports too. 1994: Quinta do Vesuvio, Quinta do Noval Nacional, and Taylor’s. 2000: Niepoort, Fonseca, Gould Campbell and Taylor’s. 2003: Quinta do Portal, Fonseca and Graham’s. 2007: Dow’s, Sandeman, Niepoort, Quinta do Vale Meão and Rocha. 2011: Alves de Sousa, Fonseca, Dow’s, Graham’s, Niepoort, Noval, Taylor’s and their Vargellas Vinha Velha. This doesn’t take into account the many wood-aged Tawnies, Colheita and White Ports, but that can be included in another entire article.

A few stand out White table wines deserve inclusion: 1991 Luis Pato Branco Reserve, 2014 Cartuxa’s Pera Manca Branco Reserva, 2011 Soalheiro Vinho Verde, 2005 Niepoort Redoma Branco Reserva, 2007 Quinta do Crasto Branco and 2010 Niepoort’s Coche are all standouts.

For red table wines, ouch, this can be an article unto itself: 1966, 1978, 1985 and 1990 Caves S. Joao Tinto Reserva. Mouchão Tinto 1985, 1992, 1995 and 2003. Quinta Vale Meao: 2004 and 2011. Quinta do Crasto: 2001 Touriga Nacional, 2004 Vinha da Ponte, 2005 Vinha Maria Teresa and everything they made in 2011. Niepoort: 1990 and 2004 Robustus; 2002 Charme, 2004 Redoma and 2011 Batuta. Quinta de la Rosa: 2004 and 2005 Tinto Reserve. Ferreirinha’s: Barca Velha 1966, 1991, 2004 and 2008. Quinta Vale d. Maria 2004 and 2009 Tinto and 2012 Vinha da Francisa and 2012

Vinha do Rio. Quinta do Mourão: Rio Bom 2003, 2004, 2005. Quinta do Vallado: 2004, 2007 and 2011 Tinto Reserva and 2007 Touriga Nacional. 2011 Quinta da Pellada Carousel, Wine & Soul Pintas: 2001, 2005, 2009 and 2011 and SO MANY MORE!!!

WWB: When you are not writing about Portuguese wines, what are some of your favorite wines from the Pacific

Northwest?

RH: Unlike Portuguese wine, which clearly presents issues in selecting favorites, I am free to do so with Washington wines. I must admit that my recent experience with WA wines is a bit more limited, due to my lack of travel to the other side of the state these days. As Director of Purchasing for Cucina! Cucina! back in the day, (the job that brought me to live here 22 years ago) I also was responsible for wine list creation in the five states where we had a presence. I was in CA, OR and WA wine regions several times a year and visited a bunch of Italian wine regions too.

Now back to my favorite WA wine producers: I don’t get to drink many OR wines anymore, so my Top 12 list only includes

three from the Willamette Valley and this list is in no particular order: Hamacher Wines (vineyards in a variety of AVA’s)

L’Ecole No. 41, Delille Cellars, Betz Winery, Domaine Drouhin, Long Shadows, Cadence Winery, Beaux Freres, Harbinger Winery, Dunham Cellars, Novelty Hill Winery and Chateau Ste. Michelle (got married there).

There’s only one PNW producer that I purchase year in and year out and still occasionally visit. It is Cadence Cellars. Ben Smith’s wines stand out from the crowd and really have appealed to me since I first tried the 1999 Klipsun. My fave from that vineyard was 2004, but if I had to choose my favorite vineyard site that Ben sources fruit from, it would be the more tannic, long lasting wines from Taptiel. Ben and his wife Gaye are two of the nicest people I’ve met in my wine travels, but it is Ben’s pure expression of grape and terroir driven wines that has captivated my nose and palate over the past nearly two decades.

Interview with Alpha Omega Head Winemaker Jean Hoefliger

Today we bring you a very special interview with Alpha Omega head winemaker Jean Hoefliger. Winemaking has been in Jean Hoefliger's blood. His career path didn’t originally start with wine but he could not help become entrenched in the wine world. Jean Hoefliger was born and raised in Switzerland. His passion for wine brought him from Switzerland to Bordeaux, and South Africa, as he made wine at esteemed estates of Chateau Lynch-Bages, Chateau Carbonnieux, as well as Meerlust. Completing a winemaking and viticulture degree at the Swiss federal school of Changins, Jean then moved to California where he spent five years as winemaker for Newton Vineyard before joining Alpha Omega. Jean is able to source from some of the best vineyards in Napa valley including Beckstoffer's To Kalon and Missouri Hopper in Oakville, Dr. Crane and Las Piedras in St. Helena, Georges III in Rutherford, Stagecoach in Atlas Peak and Sunshine Valley in Oak Knoll District. Jean also works with eminent consulting winemaker, Michel Rolland, who consults for some of the most famed wineries of the world.
I was very impressed with a recent visit to Alpha Omega. Jean’s recent lineup of wines were exceptional, showing great poise and terroir. One the highest rated Chardonnays that I have reviewed in the past year, the 2013 Alpha Omega ‘Reserve’ Chardonnay (WWB, 95) just won Best of Show at the International Chardonnay Symposium competition. Jean talked about his background in wine as well as his family experience that brought him into winemaking. I found him a delight to speak with and I think you will truly enjoy hearing from this exceptional winemaker. Learn more about him and his wines at aowinery.com Here is my interview with Jean Hoefliger, head winemaker at Alpha Omega Winery.

WWB: What were some of your first inspirations as a winemaker?

JH: It all started being born from an American mother and a Swiss father. All of the males went to Law school and I decided to go to law school. I realized that I learned to play cards and drink wine so I didn’t want to waste more of my time there in school. Being in Switzerland I wanted to do some wealth management and I went into that side for about the same amount of time, two years. The same thing happened -- every time that I had a dime, I would visit a producing region or taste wines with friends. I got the recurring message. I went to my godfather that owns one of the oldest founding winery, started in 1536 in Switzerland. I wanted to learn from their winemaker as a cellar rat for a few months. He told me that was not a problem. The first day I walked in and he told me to go taste in the cellar. We tasted 62 different lots and I didn’t know better than to swallow. I swallowed all of the samples and then told everyone that I this was the career for me. Since then I have learned how to spit when I try wine. I think what made me fall in love with wine is the balance between the scientific side and the artistic side that you can’t control. You can’t control the weather and the vintage and it is really an interaction between the soil the plant and the climate. In winemaking, there are only a few things that you can do with the grapes and the rest is an expression of an art.

WWB: What was your experience working in Bordeaux at the famed estates Chateau Lynch-Bages and Chateau Carbonnieux? Have those experiences prepared you well to make great Napa Sauvignon Blanc and Cabernet?

JH: That is an interesting question and probably the first time I have heard this question. That relates to the 2011 vintage, the coldest vintage in Napa. We were in the level of the acidity that we have in Bordeaux. You have these kind of conditions in Bordeaux so in the colder climate it helps managing the acidity in the wine. I think Bordeaux brought balance to the equation. I try to travel a lot and explore different climates and as a winemaker you only have one shot a year if you only make one wine in one area. I am 43 today and I probably have another 30 vintages to go. By traveling I think that I am able to learn faster about different soils, conditions and different things. Bordeaux brought me the concept that in any given appellation, winery, and country, you have to work on what you lack. You don’t focus on what you have but if you are already good you should focus on bringing average quality up.
In Napa balance is something that we don’t have sometimes. We have a very consistent climate -- probably the most consistent climate that I have worked at. You have the consistency of climate because of the heat and profiles that are ripe makes the wines consistent. To get a great wine you have to work in making sure that you find the elegance and the acidity. I think in any given wine that backbone is acidity. Because of the hotter climate in Napa this is key. You want the elegant factor and the balance factor in making Napa wines. I was in Bordeaux for a few years and was assistant winemaker at Chateau Carbonnieux and was under the winemaker helping him. That was really interesting because that was one of the first experiences where I was left alone to make wine. That was outstanding from the professional side of things and you know that your decision will have a direct impact. This was 1998 and I had not completed all my studies and degrees, so my winemaking was based on previous experience in the cellar. The winemaker at the time trusted that I would come in with my previous knowledge to make good Cabernet and Sauvingon Blanc. Of course he was keeping a close eye but that was really the first time to have the freedom of vintage. Sauvignon Blanc in Bordeaux is the polar opposite of Napa. Napa can lack acidity but Bordeaux has the acidity for great Sav Blanc. You can acidify wines in Napa but you have plenty of acid in Bordeaux. I am not a big proponent of adding things to the wine. I think most of the time there are other ways to improve than adding to the wines. As a winemaker you have to allow yourself to have changing conditions. You have to adapt. I think in Bordeaux that you have some years where you have to chaptalize and you need to add sugar to reach these levels. You have to maximize the potential in the vintage. It is the winemaker’s job to adapt to the vintage. 1998 in Bordeaux I had to work with the acidity and the ripeness issues and that might not be perfect so you have to adapt how you are going to treat the grapes. The polar opposite was 2013 in Napa you have to adapt to the warm vintage.

WWB: I had the chance to review your 2012 Alpha Omega ‘Era’ Cabernet (WWB, 96) which is one of the highest scoring Napa Cabernets that I have sampled in the past year. What makes that wine and the vintage so special?

JH: A lot of things make the wines so special. The 2012 was a ripe vintage but a bit cooler than2013 so the backbone of acidity was there. The tannins were the skeleton of the wine. Era is the flagship of Alpha Omega and we take the best lots and the best blocks to blend for that wine. We have diverse soil in Napa and that helps make this wine so special, the diversity of the soil. My theory in 2006 starting out was using the diversity and using blocks that represent the true beauty of the region. By having all these components when you blend them it fits the gaps. I don’t believe that everything is perfect. When you blend you don’t focus on aromatics, solely on the structure of the wine. Aromatics evolve with age but you want to focus on the soul and structure of the wine. The other big difference with Era is when I went from Chateau Lynch-Bages in Bordeaux to Newton [Napa] in 2001 I learned that most wine is consumed right away. I love older wines but I have to make wines that are consumable earlier. How can I do that? I thought about the past in Bordeaux. Six months after harvest when the press has the wines and the wines are rated, we do malolactic in barrel and the wine tastes better earlier. It is a known fact that this can’t be tasted a year later. This makes the wine more accessible earlier. I was interested to learn how I can push that principle further? So we had to expose the grapes earlier in the wine and I took a barrel and used a 59 gallon barrel as a mini tank. This integrates the wood but it also gives it some contact with air. That will connect the unripe tannins and will bind the rest meaning that it creates a chemical bridge between the aromas and the tannins and makes the structure of the wine more stable. This makes the wine more roundness and velvety texture but you have the agability. I started to do this in 2001 in Newton and last year I did 1000 barrels. I think wine is about sharing so now all of Napa is doing this. The 2012 ‘Era’ Cabernet is 100 percent barrel fermented and you always have the dense mouthfeel and velvety texture because of the barrel fermentation.

WWB: At my recent tasting to Alpha Omega I had the chance to run through your impressive lineup of Chardonnays. Your 2013 ‘Reserve’ Chardonnay (WWB, 95) is one of the highest rated California Chardonnays that I have sampled in the past year, up there with the 2013 Kongsgaard Chardonnay (WWB, 95). Can you talk about this special wine and how you were able to achieve the length, complexity and almost Chablis like minerality?

JH: What I am trying to create is two factors. You have the grapes from Chardonnay that are the cooler climates so you protect that acidity. You have nice ripeness so that you can improve this. Chardonnay has three things, acidity and freshness which makes you able to stir. This can be compensated with re- releasing polysaccharides in the wine that are in the yeast and you give it a bit more mouthfeel. In order wines to be balanced, you need the acidity. If you can stir you can regulate the impact of the wood and the yeast has the wood component for the balance of the wine. Once you have that you have to think of what you are missing. In Napa we are missing limestone. Burgundy has the amazing component to the acidity and minerality with the limestone. How can I compensate for the lack of limestone? I decided to kind of apply a compensation factor where I take the wine out of barrel, after they are barrel aging, and put it in stainless steel for three months, locked. This takes away from the oxygen, whereas when it is in the barrel there is oxygen. In stainless steel there is not the reductive aspect of the wine. By doing this you are reinjecting acidity and minerality to the wine. I think that is how I try to get the balance in the Chardonnay. I started doing this in 2010 and like everything in winemaking this change has to be slow. The more we did that it worked great and we continued to increase the percentage on that.

WWB: During my tasting at Alpha Omega I had the chance to barrel sample some of your 2014 Cabernets and was very impressed. What are you expecting from the 2014 vintage red wines?

JH: Everybody has raved about the ‘13s and because of the density and concentration of the vintage. If you look at 2014 that is closer to 2012 meaning that we had ripeness but we had a bit more acidity. I think that 2014 is actually a wine that is less Napaesque in the blockbuster sense but maybe a bit more balanced. I think the people that liked the 2012 vintage they will like 2014. It is hard to judge your own work. I was tasting with Michel Rolland and we make wine together now. He is the doubter here and we had the 2014s here and he thinks this is the best vintage ever. He said that for him it has the concentration but the backbone of acidity to support it. It is hard to judge my own work but it is hard to disagree with that. 2014 reminds me a little bit of 2002 even though 2002 might be closer to 2013. The closest vintage to me would be 2012 or before that would be 2008. 2008 was a bit more lush and velvety than 2014.

Interview with Gary Horner, Erath Winemaker

Gary Horner has a long winemaking tradition. He has some impressive stops on his resume before coming to Erath in 2003. Gary has an eminent career in the Oregon wine industry, with previous stops at Bethel Heights (where he first met Dick Erath) as well as Benton Lane, before coming to Erath more than a decade ago. Gary has a very large job as senior winemaker at one of Oregon’s largest wineries. HIs entry level bottling, the 2015 Erath Pinot Noir (WWB, 89) was one of the best value Pinot Noirs that I sampled over the past year and he has crafted an exciting new 2017 Chardonnay that was just released. Down to earth and highly knowledgable, I think you will enjoy hearing Gary Homer’s story in wine. Here is my exclusive interview with Gary Horner, winemaker at Erath.

WWB: How does your background in science connect with being interested in winemaking?

GH: I was trained as a clinical scientist. At UC Davis I was taking short courses to gain information about enology and viticulture. This was back in 1987. I had a friend in college who was a French guy, a wine collector and he got me interested in wine when we were in college. I wanted to learn more and attended Seattle Enological Society events, as I was living in Seattle at the time. In 1987 I decided to leave clinical pharmacology behind and take a stab at winemaking. I quit my job and worked for six dollars an hour to work at Bethel Heights to get my foot in the door. With my science background I figured there had to be an explanation for everything, and my mentors at Bethel Heights knew that things were not black and white and all the things in between. I learned that there were many things that you can’t read in a book but you have to learn from through experience and intuition. It took me around five to ten years to settle into that and I am now comfortable with the scientific aspect of winemaking but am even more comfortable with the art of winemaking now. What is intriguing is I have somewhat toned down my scientific approach and am now relying more on intuition and experience.

WWB: Can you talk about how you first became so enchanted with Oregon Pinot Noir? How did you decide to first come to Oregon?

GH: I looked at Oregon from my background with the Seattle Enological Society and wanted to make appointments with a lot of Oregon wineries. I went on a three week trip and slept in the back of my car. There wasn’t a lot of Oregon wine in the market at the time. I thought that Pinot kind of had this mystique in my mind. I was talking to the Pinot Noir producers in Sonoma and talked to professors at UC Davis. After speaking with them and their department chairs I decided that I needed to understand the hands on part to winemaking. That is one thing that UC Davis couldn’t offer me at the time. Driving back from Sonoma I was driving up I-5 and I stopped by Bethel Heights. Terry Castillo was in charge of Bethel Heights and I showed up there just as he was counting the cash and we had a discussion. He said that he didn’t have any positions for me at the time. I followed up with Terry six months later and he said that all he had a part time job in the bottling line. Following that job Terry said that he had harvest positions open. Then I worked in the vineyard for Bethel Heights and that is how it all started. I was with them for four years and they really are the people that had the strongest winemaking influence on me. I am not sure that I would have been in the same spot today if I hadn’t been with Bethel Heights.

WWB: What intrigued you with taking the winemaker position at Erath in 2003?

GH: Dick Erath was one of the first people that I met down in Oregon. Working for Bethel Heights, this tall guy saunters up to me and we struck up a conversation. Dick was a really knowledgable man. As the years went by I knew that Dick was interested in new things on the winemaking side. As I progressed in my winemaking career I started working on unique ways to manage red wine fermentations. Dick caught wind of that and then in 2003 he came to me and said that he liked what I was doing and he made me an offer I couldn’t refuse. I was the winemaker at Benton Lane at the time  and when Dick threw that up on the table I was hooked.

WWB: You have crafted a truly impressive entry level Pinot Noir bottling, the 2015 Erath Pinot Noir (WWB, 89) which is one of the great value Pinot Noirs out of Oregon. How challenging is it to make a well-made wine that is high production, particularly considering the winemaking challenges with Pinot Noir?

GH: It is a real challenge to make this Pinot Noir. We make sometimes more than 13 Pinot Noirs in a given vintage. The Oregon tiers Pinot Noir has to be good each year. You can’t miss a beat with the wine. That is one of the biggest challenges is making the Oregon tier Pinot Noir and keeping the price under 20 dollars. It is a huge challenge but we have been able to do that and continue to grow. I don’t want to say 2015 was an easy vintage and there are a lot of things behind the scenes in winemaking that made this vintage a bit more difficult. It was a warm vintage and the yields came in close to 20 to 25 percent above what we had anticipated. This is a challenge because there is only a fixed amount of winemaking capacity to accommodate the fruit that will come in. That creates a condition that you can only get so much wine through the pipeline at once. It cooled down towards the end in 2015 so that helped prevent some of the logjam which would have been more problematic had all of the harvest happened at once. The vintage saw excellent growing conditions and great weather. The fruit quality was really good. When you grow all around the Willamette Valley that really helps because all the fruit doesn’t all come in at the same time. The wine had good weight and good balance.

WWB: Can you talk about the new wine that you have made for the first time, sourced from your estate Willakia Vineyard, the 2017 Erath ‘Oregon’ Chardonnay?

GH: Dick Erath was making Chardonnay since he first started in Oregon. Chardonnay got off to a rough start and the clones that many producers were using at the time didn’t do so well in Oregon. Pinot Gris got some traction and left Chardonnay in the dust until people started working with the Dijon clones. Chardonnay is making an enormous comeback and quite frankly to get the best grapes you were paying the same amount of money for the top end Pinot Noir. In 2014 we purchased a vineyard around Amity, the Willakia Vineyard, that has 120 acres of planted vines including 19 acres of Chardonnay. The vineyard produces great Chardonnay. We started making the single vineyard ‘Willakia’ Chardonnay and we wanted to also produce a wine that wold be a good everyday Chardonnay. 2017 is the first vintage of our Erath ‘Oregon’ Chardonnay. The wine is entirely sourced from the Willakia property but we plan to expand its production the future as will look into sourcing from some other sites as well. The wine is roughly two-thirds stainless steel fermented and the balance is fermented in French oak barrels, (30% new) and then I assemble the blend and we bottle early to keep the freshness. I have a sweet tooth for Chablis and the Willakia Vineyard is very cool which faces the Van Duzer corridor so you don’t get overripe fruit and the site has a nice, long growing season. I am excited about the 2017 vintage for whites and reds. There is good acidity in the wine and we want to show good freshness but not get into that overripe cooked fruit profiles. It its a balance in the vineyard and I have some great people in the vineyard that work for me. 

WWB: What are some of your favorite producers of Oregon Pinot Noir and your favorite wines of the world? 

GH: Here in Oregon we tend to fall back to the old timers and some of the wineries of the second generation. Bethel Heights is insanely good Pinot and Chardonnay. Ponzi is really good and the kinds have taken over. Elk Cove are l long-timers and their kids have taken over. Chehalem and Sokol Blosser. Chehalem makes a great Riesling that I really enjoy. Adelsheim makes a variety of single vineyard Pinot Noirs that are very good. Domaine Drouhin ever since they have started they have been a very consistent producer and have contributed to the Oregon Wine industry. They have done a great job. There have been many large purchases in Oregon. When Ste. Michelle Wine Estates purchased Erath in 2006 some of my colleagues thought that the purchase would change everything at Erath. My buddies were worried and but Ste. Michelle told me specifically that they were going to help me make even better wine. They only focus on quality. Then, more recently, Jackson Family Wines has come in and bought up a lot of land creating a wave that has swept the industry. I know the Jackson Family people and they are as dedicated to Oregon as Ste. Michelle was and continues to be. There are really positive things going on in Oregon and there is a lot of attention on Oregon nationally. Coppola just bought a winery in the Dundee Hills. In terms of wines of the world my wife and I drink a fair amount of Washington Reds. We like to visit Walla Walla for a few days and I love the Ste. Michelle properties like Northstar and Spring Valley. Dusted Valley and Gramercy are both also  really good. In terms of wines of the world Burgundy is so complicated that I don’t claim to understand it. One thing that has turned me away from it was the price being hugely expensive for most of those and maybe the quality isn’t always consistent to the dollar figure. We have been to Burgundy a few times but I don’t typically seek out Burgundy wines. Jadot, I like their wines but in terms of whites we have discovered Chablis fifteen years ago which has become one of my favorite wines of the world. The William Fevre wines from Chablis are really great. 

Interview with Damon Huard, Former NFL Quarterback and Co-Owner of Passing Time Winery

Damon Huard is one of the most famous quarterbacks in University of Washington History. He is not only the co-owner of Passing Time but currently serves as Director of External Relations for the University of Washington football program. Huard also played 12 years in in the NFL for the Kansas City Chiefs, New England Patriots and Miami Dolphins. Damon won two Super Bowl rings with the Patriots in 2001 and 2003. He attended Puyallup High School in Puyallup, Washington and was letterman in both football and basketball. In football, as a senior, he was named the Gatorade State Player of the Year and won All-American honors. Damon attended the University of Washington from 1991-1995, where he finished his career as the Huskies' all-time passing leader with 5,692 yards. Huard’s long road into wine began with the Miami Dolphins. He signed with the Dolphins in April 1997. Damon backed up Dan Marino for three seasons. He got his first real playing time in the NFL replacing an injured Marino in the first quarter on October 17 1999 when he came off the bench and led the Dolphins to a come from behind win against the New England Patriots coached by Pete Carroll. Huard was named NFL player of the week for his strong performance in the Dolphins 31-30 victory in Foxboro. He then won the next three consecutive games that he started, tying a Dolphins record set by Earl Morrall in 1972. Huard also had a successful career with the Kansas City Chiefs. In the 2006 season Huard started eight games for the Chiefs, posting a 5–3 record until Pro-Bowl QB Trent Green returned back to health from a severe concussion he suffered week one. Damon had a huge hand in the Chiefs making the playoffs that season.

While Huard was with the Miami Dolphins, he befriended Dan Marino. Dan had an incredible wine collection and shared his cellar with Damon with all kinds of wines from around the world. They talked about starting a winery together when they both retired. After Damon retired, Huard looked into finding the right winemaker and Chris Peterson was the perfect match. Peterson had the pedigree that Huard and Marino wanted, a young passionate winemaker who cut his teeth at Dellile cellars making big Washington Reds. Passing Time’s production facility is located in the Woodinville Warehouse District. I recently had the opportunity to sample their impressive 2013 Passing Time Cabernet (WWB, 94). This was an absolutely outstanding and rich example of Washington Cabernet, with the silky texture that head winemaker Chris Peterson is known for. Huard is very happy with the 2013 Cabernet and looks forward to the bright future of Passing Time Winery. I recently had the great opportunity to sit down with Damon and talk wine. I found Damon to be incredibly humble, as he talked about learning his way in the wine industry after a highly successful NFL career. Damon is very excited about the future of Passing Time and the Washington wine industry. Here is my interview with Damon Huard, former NFL quarterback and co-owner of Passing Time Winery.

WWB: Can you talk about how you were first introduced to the world of wine?

DH: It took me to move three thousand miles from home to really learn about Washington wine. Sneaking into Dan Marino’s cellar, I was a young, 22 year old kid and knew nothing about wine. I was never exposed to fine wine and I get to Miami and Marino is pouring amazing Washington wines, like Andrew Will, Col Solare and Quilceda Creek. I had never had any wine like this. I had no idea that my home state made wine of this quality. After a while the wine bug just bit me. Danny [Marino] and I had a great connection with football and with wine. For many years we talked about starting this wine venture when I was done with football. Another interesting side note was that when I was done with the Dolphins I signed with the New England Patriots . At the time fellow QB and Washington native Drew Bledsoe was just getting into wine himself while in New England and the passion for wine kept growing. The more wine I enjoyed, the more I knew that wine was the career for me once I was done with football.I would go back to Washington each offseason and during my time off from football I made some great connections in the Washington wine community. We formed an LLC in 2001 that included myself, Dan, Bledsoe and Rick Mirer. We all wanted to be part of a winery. We soon realized that the winery had to be here in Washington and we needed to live here, so we all decided that we were going to do this when I was home and done with pro football. Drew retired and then started Doubleback and that was around 2005 and his first vintage was 2007. Rick Mirer started Mirror in Napa shortly thereafter. I retired in 2009 and got started with the whole process of finding the winemaker and getting the fruit from different vineyard sources. 2012 was our first release. Even though this story is new, our story goes back 20 years when Danny was first introducing me to Washington wines.
I think my favorite part of the story is I have some really deep agricultural roots in Eastern Washington. My great grandparents were farmers of concord grapes in Grandview, Washington. Dick Bouchey says that he drives by Huard road most days on the way to his famous vineyard. That road was named after my family. My dad grew up in Prosser and played high school basketball against Paul Champoux. I didn’t initially know about all this history of my family but I find it fascinating that I am now sourcing fruit from the same Horse Heaven Hills region where my father grew up. As a young winery we are so fortunate to be able to get fruit from many older established vineyards in the state. Vineyards like Champoux and Klipsun which were planted over 30 years ago are a part of our program and we would not be off to the great start without their fruit. I am lucky that I have these great relationships in wine that I have built over many years. Another difference maker is I have an amazing young winemaker, in Chris Peterson. He was at DeLille for 8 years and now Co-owns a winery he started with the 2010 vintage called Avennia. The real beauty of Avennia and Passing Time is that the wines Chris is making for both wineries are very different in style. With Avennia he makes a lot of wines with Rhone variatils and his Bordeaux blends come from cooler vineyard sites so they are very different wines then the big cabernets we are asking him to make for us at Passing Time. I work very closely with Chris with Chris on all decisions made in the cellar and vineyard. I have learned a lot from him these past 5 years. It is all about the process and a true labor of love. Our goal is to be in the conversation as one of the next great Cabernet produces from Washington. We want to be the place customers go to taste amazing Washington Cabernet from the three appellations that we think people identify Washington wine with the most. We are always going to make the flagship Horse Heaven Hills Cabernet. But starting with the 2014 vintage we are going to make three different wines, all Cabernets, from these three Washington appellations -- Walla Walla, Horse Heaven Hills and Red Mountain. We want to celebrate how different the Cabernet is from these three appellations and showcase how unique Washington’s different growing regions are.

WWB: As Seattle fans of football, we were all very excited when you were leading the Chiefs into the playoffs during that 2006 season which included a big win against the Seahawks. Can you talk about that special NFL season?

DH: That 2006 season was awesome. The season started rough with Trent Green getting hurt the first game of the year. The poor guy got hit and was knocked unconscious for 15 minutes. Our coachHerman Edwards told me I was in and I was nervous and also disturbed after seeing my friend and teammate carried off the field after a hit like that. I hadn’t really played much since the 2000 season. I had mostly held the clipboard for New England. In Kansas City I did not play my first two years on the roster. When I got this opportunity I knew it was my time. I look back at my career and watching Dan play and then [Tom] Brady play for three years I knew I could do it if given an opportunity. I got that opportunity and I made the most of it. We had a great run that year and I finished second in the league in quarterback rating behind Peyton Manning. I had a great season. 2007 started out good (4-3 record) as well and then we lost a couple games and Edwards [Kansas City Coach, Herman Edwards] wanted the younger guy in there at QB and we didn’t win another game that season. I had a great time in Kanas City and will never forget that magical season in ‘06.
While in Kansas City I had some Hall of Famers around me. Football is the ultimate team sport. Tony Gonzalez is maybe the best player I ever played with. He was amazing and always would make the catch, no matter where I threw the ball. We had some incredible offensive lineman. Will Shields was just inducted into the Hall of Fame and he is one of the best offensive lineman to ever play the game. Larry Johnson that year was a monster at running back and we had a strong cast of characters. We had a great time and it was a fun group of veteran guys. Being the quarterback of that team was an honor. But one of the toughest things was when Trent came from his injury and Herm [head coach] gave him the starting job back. I had gone on a run and had won a few games, so that was tough on me. Trent was the captain of the team and a Pro Bowl quarterback so I understood coaches decision but I remember that experience being really hard on me.
Beating the Seahawks that 2006 season was amazing. I grew up being a Seahawks fan. I actually worked for Paul Allen in 1996 for Football Northwest my first year out of college after I got cut from the Bengals. I did a lot of public speaking around the state of Washington talking about the economic impact if the Seahawks were to move to LA. I talked about what a great owner Paul would be if we all stepped up a little with some tax dollars to build a new stadium. Pretty cool out that all worked out. After 9 months working with PauI, I got a call from the Dolphins and they wanted me to come to their training camp. I had been waiting for the phone call for a long time. I still thought I could play so I went to give it one more try with the Dolphins. I fooled them all for 12 years thereafter!
In 2006 when I was with the Chiefs we played the Seahawks. One of the amazing things about that story is that I had essentially worked for the Seahawks when I was with Paul Allen’s Football Northwest 10 years earlier, and I knew a lot of people in their front office. It was special to beat the hometown team that afternoon with so many connections to the Seahawks. The only disappointing side note was that my good friend Matt Hasselbeck was hurt that day and Seneca Wallace played instead. It would have been even sweeter if I had beaten Matt!

WWB: How did you decide to start Passing Time and how were you introduced to Chris Peterson?

DH: I met Chris Peterson just as he was starting Avennia. We have two other partners with Danny and I -- a few local guys with the same passion for wine, one named Doug Donnely and the other Kevin Hughes. Doug is a financial advisor and he has worked closely with Marty Taucher, the co-owner of Avennia, for years. Doug, my financial guy as well, had known for years that I was going to do this wine project. He knew that I was trying to find the right winemaker. I have great relationships with Chris Carmarda and Charlies Hoppes. The Golitzins have been awesome too. Doug worked with the Alex Golitzin in the 70’s as well and I have had these relationships in the wine world but I wanted a winemaker that was closer to my age and driven and kind of just out there wanting to make a name for himself. That guy was Chris Peterson. We signed him on with Passing Time and we knew that we were getting a potential rockstar. I am so impressed with him and his attention to detail. His palate and ability to work with people. He is the quarterback of our team now and it is just amazing what he does. It is such a pleasure working with Chris. We work really well together and I am ok taking the call from him in the huddle these days.

WWB: The 2013 Passing Time Cabernet (WWB, 94) is a silky and elegant wine that drinks beautifully right now. Can you talk about the background of this wine? What are some of the details that go into producing this exceptional bottling?

DH: Let’s start with the 2012, we sourced fruit from a number of vineyards that year. We could have made 800 cases of wine in 2012 but we left a lot of the grapes out and ended up with about 540 cases. Many of the barrels did not meet our standards, so we sold the juice off in bulk and yes we lost some money but we had to do that early on to dial in the program and come out of the gate with an outstanding wine. We have spared no expense at Passing Time. In 2013 the Merlot in our program did not make the Cabernet better, whereas we had 9% Merlot in 2012. We again cut down our overall production with the intent of making the best wine possible. These are tough financial decision to make but we feel like we have to do that in order to build a serious brand. We use old school winemaking with open air stainless steel fermentation. We do daily punch downs and hand sort the berries at crush.
Every year we are going to get better. We are going to know which blocks in the vineyard work best with the different barrels. This is going to be a process. We use a number of French oak barrels and it is amazing how different they all are. We love the trials in the different barrels. There are going to be different mouthfeels compared to another barrel. That is where Chris is really gifted in his barrel program. All of the barrels add complexity to the wine, whether it is mouthfeel or finish. These are the differences that we like. In the final blend picking the right barrels and getting the right amount of new oak and the right barrel, this all makes a difference. WE also ask our farmers to crop our fruit at no more than three tons an acre, sometimes less. Getting the crop loads down can allow theat plant to work harder for the remaining clusters really help concentrate the fruit and add unique complexity. Chris is over there in the vineyard ever single week probably twice during Harvest and I am over there making that drive with him when I can. When you pick that fruit is very important. If you pick too late you get that overripe prune flavor profile in time and we are not looking for that. One of Chris’s unique abilities is picking just al little sooner, when the grapes are still fresh. Picking the fruit when it is just ripe makes a big difference in the bottle many years later. I think you can get lazy especially if you are making 10 or 15 thousand cases, you are not going to have that attention to detail in the blocks. I think our end goal will be two thousand cases. We can detail every little thing at that quantity because we are only making that much wine.

WWB: What are some of your favorite wines of the world that you have in your personal collection?

DH: I definitely have had a lot of great old world wine. However, I should have been working for the Washington Wine Commission while I was in the NFL because I promoted Washington wine so much. Everywhere I went I was sharing Washington wine with my teammates. I would visit local shops in KC and New England and get to know the owners and I made sure they were getting Washington wine on their shelves. I would get my L’Ecole and Woodward Canyon and Col Solare. I am the biggest Washington fan at the end of the day. But there is no doubt that I have had some great Italian wines. I love Gaja, Sassacia, and some Super Tuscans are some of my favorites. I also love Barolo. I also love Burgundy and have some great Oregon Pinots in my cellar. I like to think that I have trained my palate a bit from wines from all over the world. From Spain to Argentina I have had them all but at the end of the day I am always drawn back to my roots and the wines we are making right here in Washington!

Stag Hollow Winery and Interview with Winemaker/Owner, Mark Huff

Stag Hollow is a boutique Oregon winery that produces world class Pinot Noir. Their wine is difficult to find in Washington but can be purchased online through their website. The winery is literally located in the middle of nowhere, as you follow a long gravel driveway to their spot on the hill. Steep slopes of vines line the winery. They have a by appointment tasting room, graciously hosted by the winery owners, Jill Zamowitz and Mark Huff, who started the winery more than 20 years ago. Here is my interview with Mark Huff, owner and winemaker of Stag Hollow Winery, followed by my review of his wines.

WWB: How did you decide to start the winery?-

Huff: Well, I started out as a home brewer and it didn’t take long to realize that brewing doesn’t provide as much challenges as wine does. Mother Nature gives you a lot of opportunity to deal with complexities because the grapes can substantially change from year to year. Beer making is all about recipes that are made over and over again.  And as a scientist the idea of winemaking where Mother Nature is always generating new challenges each year appealed to me. And the complexities have been really challenging. I started with bringing in grapes from California in the mid-80s. Back then there was a company called Wine and the People based in Berkeley;  during that era they had access to high quality grapes. Now it would be very difficult for a home wine maker to source high quality California grapes like Zinfandel and Cabernet.

I did that for two years and decided that there were bigger challenges ahead, and that was Pinot Noir. Beginning in 1986 I started purchasing grapes from the Whale family, which provided the opportunity to make wine from one of the oldest Pinot Noir clonal trials that was planted by Oregon State University in the early70s--before Dijon Clones became available. I made many clonal wines from the Wahle Vineyard from 1986 through 1993 vintages, and that is before Dijon Clones became available. In 1989 my spouse and partner, Jill Zarnowitz, and I  purchased the property next to Wahle Vineyard, began planting the first block in 1990, and released our first commercial wine from the 1994 vintage.

WWB: Can you talk a bit about your style of vineyard management?-

Huff: That is where my passion comes from crafting wines in the vineyard. Once the grapes move into the winemaking process the list gets shorter of what you can do with the wine. The goal is to bring in the best and most flavorful grapes that you I can and then stand back and do minimalist winemaking.  There are key decisions that I you need to make in the winemaking, but I don’t fuss with it a lot. I am at the other end of the scale -- some winemakers are much more hands on during the winemaking process than I am. We were among the first to plant a high vine density vineyard, about the same time as Domaine Drouhin Oregon. We planted and decided that the goal here is to modestly stress the vines by creating root-to-root competition for resources among vines. There are flavor benefits that grapes provide by stressing the vines. Right at the get-go we planted our vineyard to three thousand plants per acre. The standard back then was far less, and we were tripling what most people had been doing. Then the next challenge became managing and a couple of things that I needed to look trellising the grapes. The model for this was Burgundy who had been planted at high density for hundreds of years. What did not attract me was the way that they managed their vines. 

They used over the row tractors and that is not the option for the Oregon’s typical hillside plantings. In Burgundy, they trellis the grapes are fairly low to the ground.  I didn’t want to be harvesting hunched over the vines and that means that it would be very expensive to harvest.  Instead and I designed a new trellis system that would work for high density that we raised. I brought the fruiting wire up to about three and a half feet and rather than growing the grapes upright like in a normal vertical trellis, instead we force the shoots downward. There is some compelling literature out there that this can be beneficial in providing moderate vine stress. However, the approach is expensive because each vine shoot has to be tucked behind a wire, pointed downward instead of its natural desire to grow up. One or two canes are brought above the hedge canopy to and nurture for the following year. Like fruit trees and cane berries, production comes from second-year wood. The next year’s fruiting canes are grown above the hedge-canopy open fin above the sunshine and that provides buds with extra sun have exposure, increasing the bud fruitfulness. There’s a lot of literature to support the benefits of sun exposure on buds. Now during a really warm year this fruit exposure to sun during heat spells near or over 100 degrees can be problematic: the grape skins can get sunburn just like people do.  With the right amount of sun exposure on the grapes skins, the skins provide develop complex flavor compounds that are expressed during the next process, fermentation. In addition, to moderately stress the vines we maintain a cover crop and that also to increase is competition with the vines for the water and nutrient resources.  In a really hot year, I will do light tilling of the cover crop, but if the summer doesn’t look too stressful then the cover crop is left to compete with the vines. We also use a low vigor root stock since most grapes are on root stock and the reason that grape growers use that is there is a pest in the soil that can kill the vines and that actually can have an influence on the vigor of the vines.

WWB: I am particularly impressed with your reserve wines as the 2009 Reserve stands out a bit to me. Can you talk about that wine and the vintage?-

Huff: The 2009 vintage was a warm one. We had at the time record- breaking number of days over 90 degrees and anytime that Pinot Noir finds itself in a warm vintage it becomes a little problematic to figure out when to harvest.  The reason for that is the sugars can be in advance and moving quicker than the development of the flavor compounds.  As a result, there are some tough decisions that need to be made in hot-weather vintages.  It is important to and taste the grapes every day to determine when sugar compounds and flavor compounds are optimally balanced for harvest. In a warm year, optimal flavors in grapes can occur and dissipate quickly.  If missed, then the alcohol can be more prevalent on the palate. ’09 was a tough vintage to find that sweet spot and I think we hit it pretty good in terms of balancing out the flavors and the alcohol balance. The trick as a grower and winemaker was to make the right decision in the flavors in the finished wine and I was very fortunate that we hit it really nicely that year. Stylistically, with Pinot Noir drinkers there are those who love the fuller flavors and there are some who gravitate more towards the lighter styles.  In most vintages, except the most temperature-cool ones, which Stag Hollow wines tend to be stylistically full-flavored, with plenty of complex layering of flavors. At the start of a vintage, we can’t predict the flavors of the finished wine, especially after aging 6 or more years.  Flavors are contributed from barrels, yeast fermentation, and from the grapes juice and skins, and many more chemical reactions.  The goal for a style in a warm year is conceptual in terms of making sure that the wine doesn’t go over the top with too much extraction. We keep the fermentation temperatures cool, less than 82 degrees

WWB: Can you talk about the 2011 vintage and how the wine turned out?-

Huff: 2011 was the coolest vintage weather-wise in last 20 or more years.  We were fortunate in 2011 going into October. Oregon grape and wine producers were at high a great deal of risk of not having sufficiently ripe grapes to have a valid vintage: one that was flavorful and made good wine. Mother Nature cooperated at the end by giving a good window of drier weather rather than the Northwest monsoon season starting early. Through that we were able to harvest the grapes the last few days of October and into November; the results were impressive, given the situation. A remarkable, eye opening vintage for me, that the harvest brix levels that were around 21.8-22.2and that the final wine flavors could still be very expressive. In 2011, we achieved vintage mature flavors were in the grapes but at a lower than normal sugar component. Jill and I are fond of 11s and we have received some good press.

WWB: Can you talk about the 2012 vintage and how the wine turned out?-

Huff: 2012s are the most concentrated wines that I have made in the past 20 years. They are intense wines. From my perspective, the reason why the wines have showed such intensity is goes back to our discussion on vineyard. Stress. What Mother Nature did in 2012, more so than any other vintage, is that she gave us an extended drought conditions of over 100 straight days of no rain straight into harvest. At harvest the grapes were dehydrated and concentrated by less water content in the grapes than normal. Thus the flavors got were magnified and that came expressed as intense flavor. We didn’t have any loss of fruit off character that might happen in with a sort of droughty situation, rather instead it got concentrated.

WWB: I think that 2008 was one of the classic vintages for Oregon Pinot Noir. Can you talk about your 2008 Reserve? –

Huff: 2008 was a vintage that happens about once or twice every decade in which growing conditions are truly optimal for extracting the inherent beauty of Pinot Noir. To best express a balanced wine, Pinot Noir prefers a mild summer -- not too hot and not too cold.  2008 was one of those vintages that allowed the vines to show fruit with nice richness and nothing over the top, well rounded. For our site, we probably harvested a little bit later than others. I thought that the flavor profiles weren’t developing as quickly as I wanted; by waiting, we got rich wine out of the 2008 vintage. What made the vintage really interesting is that I expected the 2008 Pinot Noirs to be more open in its youth than they were. There were many winemakers that felt that the 8s [2008s] went into a long stage of being tight and then they came back out again.  For Stag Hollow, the ’08 Reserve only recently has started to reblossom. We had been tracking potential development by tasting how well the wine holds after being open several days--approximating the aging process through oxidation.  Even though the wine had been in a closed down phase, we could taste the potential after being open for several days.  Given that, this wine could be one of the longest lived that we have ever made. Owen, when you recently tasted the 2008 Reserve, it was in a stage of starting to reemerge, as a late bloomer. I don’t think I have ever had a vintage that tasted so good in its early youth and then went through a prolonged dumb stage like the 2008s. I shouldn’t be surprised by such behavior; this is Pinot Noir. The 7s [2007s] were different than the 2008s. 8s went into a dumb stage whereas the 7s were closed in from the very beginning and it has taken years for them to come around.  I am convinced that the media missed out on the 2007s. I agree that they weren’t enjoyable in their youth. We are in an impatient society, however, where wines have to be peaking almost upon release. Unfortunately the media doesn’t look back or wait before jumping to conclusions.  I am fortunate that I am small enough that if a vintage isn’t ready then I will hold it for a while. Unlike many of the Oregon Pinot Noirs that are emphasizing forward fruit, we are at the other end of the spectrum with Pinot Noirs that express lots of structure--which is trade-off of forward fruit. Our highly-structure style of Pinot Noir requires extra bottling aging, sometimes up to 5 years to unfold their complex flavor profiles.

Interview with winemaker Andrew Januik, of Andrew Januik Wines and Januik/Novelty Hill Winery

Coming from a highly impressive pedigree, Andrew Januik is the son of Mike Januik, owner and head winemaker at Januik/Novelty Hill winery and former head winemaker at Chateau St. Michelle. Andrew has been working at Januik Winery since 2000 and slowly has been becoming a larger part of the winemaking at Januik and Novelty Hill. Andrew launched his first wine, the Stone Cairn, in 2011. Despite coming from a highly challenging vintage, the wine was a gorgeous expression of Red Mountain Cabernet.

One thing I have noticed in Andrew’s wine is the strong mineral backbone, yet intense fruit set that is almost Bordelaise from a warm vintage – think 2003 or 2009 Left Bank Bordeaux. For those who desire a more balanced, yet rich approach to Cabernet, look to these wines. His 2012 ‘Stone Cairn’ (WWB, 93) was an impressive wine that will have a long life in the cellar. Similarly, his 2013 ‘Stone Cairn’ (WWB, 93) and 2013 ‘Lady Hawk’ (WWB, 93), were intense and gorgeous bottlings that will cellar beautifully. Andrew is very excited about the future of Washington wine. Last weekend I had a chance to sit down with him and talk wine. He knows the Washington wine industry incredibly well and he has a very bright future as a winemaker. Andrew is incredible humble. He is a really great guy to talk wine with and his passion for the industry really shows. Here is my interview with superstar winemaker Andrew Januik.

WWB: What are some of the advantages and challenges with being the son of Mike Januik?

AJ: Honestly, it is a huge advantage. There are a few things that I wouldn’t say a disadvantage but make it harder. But overall it is an advantage being Mike’s son. It is an advantage because I have been able to learn from him. I started working at 12 or 13 and growing up working in the cellar and so close to him I was always taught at least what we think is the way to make wine the right way. As I have gotten older, our styles have gone in slightly varying directions but still the fundamentals of making the good wines, we both possess those fundamentals. Getting the fundamentals from him has been an invaluable opportunity. Even now starting my own labels and having my first wine come out and having the fruit from Ciel du Cheval, Qunitessence and Shaw [vineyards], has been incredible. I am excited about my wine from Lady Hawk [vineyard]. Even that is a huge advantage because I was just born into those relationships. You try to nurse them and I now have relationships with them but getting into the industry, you can’t fall into excellent fruit like that. The small disadvantage is we do drive each other a little crazy from time to time. We are still a father and son working together and luckily we have a great relationship but that can be challenging because of all the time we spend together. We can get on each others’ nerves. We will always tell each other if we think they are wrong. I think that works to our advantage, to have a degree of conflict, and we are open about that. It is not something we have to tip toe around. If we disagree we are not going to hold that against each other. This is whether we are working on blends or fermentation, or whether a wine is ready. Usually we can find a way that appeases each of us and it ends up being better than what both of us thought.

WWB: Your 2012 ‘Stone Cairn’ was a gorgeous effort that showed the richness and balance of this great vintage. Can you talk about the winemaking behind this wine and the 2012 vintage?

AJ: I was really happy with how this wine turned out. The 2012 wines were really nice. We had a bunch of strange vintages where the heat in 2009 and then the cool in 2010 and the early freeze. We had everything picked before it froze. 2011 was strange and it was cool with the acid levels. 2012 we had normalcy. Everything was even. We had a few cool weeks in September and for Red Mountain fruit this was a really big advantage there. You are getting more heat on Red Mountain and if you have a few weeks for the sugars and the phenolic maturation can catch up, you get great wines. That is what happened in 2012. Right during fermentation we knew that we are going to have a lot of complexity and the tannins are going to be in check. Right away we were clear that this wine was going to drink well and this is a wine that will have nice agability. It is nice to be picking Cabernet at that time, a bit later on Red Mountain. That makes a big difference, doing that in the end of September. 2014 and 2015 it turned out really good but it was picking a lot earlier and the heat was something that we couldn’t have the fruit sit too long. But 2012 and 2013 we didn’t see that as much.

WWB: You were recently in South Africa working at a harvest and also did a harvest in Argentina. Can you talk about what these experiences were like and some of the winemaking or viticulture concepts that you learned from the other regions?

AJ: I worked a harvest in South Africa this year and then last year I did a harvest in Argentina. I think that both atmospheres were laid back. I was at La-Motte winery in South Africa and was at Finca Agostino in Argentina. In South America people are drinking wine at lunch. It is cultural but you have a lot of a relaxed attitude there. Working harvest in Washington it is very high tempo. I personally love that style where you are going high tempo. The nice thing about the laid back tempo is that you have more time off and you are learning about the culture of the people. That is a great reason to go somewhere else for a harvest. The wines in South Africa are different for harvest and they are picking berries a lot more green. You are picking the berries with a lot more acid still in the wine. This is true for the reds but especially with the white wines. These wines are coming in low 3 PH and sometimes in the high 2s. These are very high acid white varietals. The wines from South Africa are typically made in a more reductive style. That is nice and there are some things that I saw there that I would like to start incorporating more. I think having a nice level of reduction in your whites can be a big positive. That means seeing a lot of stainless age. The average cost down there is considerably lower than what you see in Washington for those specific varietals, like Sauvignon Blanc and Chardonnay.

WWB: Your father, Mike Januik, talked about how you both are constantly tasting in the vineyard, especially during harvest. How does the time in the vineyard make you a better winemaker? How essential was that in 2015?

AJ: I think it prepares you really well for what is coming in and allows you to be picking at the right time. We try to tell people how important to pick when you want the grapes to be picked. If you aren’t in the vineyards constantly then it is a problem. We make it out a few times a week, particularly during harvest. If you aren’t tasting constantly then as a wine can go too far. It only takes a few hot days and then the sugar is at 26 brix when you want it at 24. There can be no tannic structure and lack of acid, so that is essential. Every time I go out I am taking representative samples of the blocks that we use. I bring the grapes back and try to re-create the winemaking process. It is nice to do that and truly see where the grapes are at, even though it takes more work. That is nice to have that structure for making decisions but in the end it is paramount to trust your palate. In the end it is about where the flavors are. If you taste something and are projecting out five or six days without going back out here and tasting then you can’t do that. You don’t know how things are going to change. The one thing with 2015, one of the positives of working with my dad, is that even you have never seen something like 2015. My dad has seen so many harvests that it wasn’t that strange to be picking so early. Sometimes people have notions of never doing something but my dad has already done so many harvests. That was a big advantage for us. If the fruit is ready, it is ready and even if that is inconvenient to your summer plans. It has to come off when it is ready. We picked Chardonnay on August 20th and that was just wild because that was the soonest ever. But to us that wasn’t a big shock because we were always out in the vineyard picking and we knew when the right time was to bring the Chardonnay in.

WWB: What are some of your favorite wines of the world and favorite Washington wines when you are not enjoying your wines?

AJ: With Washington wine I am very loyal to Washington. I drink from a lot of work regions but I really enjoy supporting the local brands. I really love the wines from JM. My aunt and uncle does own them and they make really nice wines across the board. Partly because of how my palate was developed, I stray towards wineries who are sourcing from similar vineyards like Fidelitas and Baer. I think that there is a lot of great Washington wines. EFESTE is another great winery. The thing that I think is most interesting about Washington is the willingness to try different things. People have openness to making and trying new varieties and I think that is one of the great things about our state. Trying Grenache Blanc or something like that is really cool and Washington grows this varietal very well. I love great Champagne and that is one of my great weaknesses in life. I probably drink more Deutz than anything else. For Argentina, I would love to go back there and possibly Chile and go make wine there. I would love to do that and bring it back. I have been trying to figure out where I want to do that and I think that the Uco Valley is ideal. That location is a lot cooler but you get really great concentration and structure out of the wines with bright acidity. For South Africa, it kind of depends on what kind of wines. For whites, I prefer some of the cooler regions, the coastal places. Same thing, you are getting nice acidity and lots of really nice tropical aromas and nice Sauvignon Blanc and Chenin Blanc. For reds, there I tend to prefer warmer sites. The Stellenbosch Cabernets like Ernie Els can be really nice.

Interview with Mike Januik, head winemaker and owner of Januik and Novelty Hill Winery

Mike Januik is one of the big name winemakers in Washington. Not only has he been named as one of the world’s ten “Masters of Merlot” by Wine Enthusiast magazine, Januik has had more than a dozen wines appear on Wine Spectator’s famous “Top 100” list. Januik began making wine in the Columbia Valley in 1984. He holds a master’s degree in enology and viticulture from the prestigious University of California, Davis, and served as head winemaker for Chateau St. Michelle for many years. Januik was so good at his craft that he started his own winery in 1999 a few blocks down the road from St. Michelle. His winery, Januik and Novelty Hill, has been an incredible success.

I started sampling these wines more than ten years ago and was instantly impressed. It was not only the quality of winemaking that showed through, but the hugely impressive range of wines that he has at Januik/Novelty Hill. There are really few Washington winemakers that can take on so many wines and do them all so well. Januik, with his vast background of working with so many varietals at Chateau St. Michelle, has taken that experience and brought it to his winery. Sourcing from some of the best vineyards in the state like Champoux and Stillwater Creek, their estate vineyard. Mike Januik’s superstar wine program is an absolutely joy to run through. I recently had the chance to interview Mike Januik. He was incredibly humble about his success in the industry. I think you are going to really enjoy his interview. Learn more at http://www.noveltyhilljanuik.com/ Here is my interview with Mike Januik, head winemaker and owner of Januik and Novelty Hill Winery.

 WWB: Can you talk about the 2012 growing season vs the 2013 growing season?-

MJ: Well, I know these vintages were a lot different than what we have had in 2010 and 2011. 2010 was the sort of vintage where your experience of making wine made a big difference, because of the cold growing season. The beginning of 2011 was a lesser version of that and it was a late vintage in terms of ripening. But 2012 and 2013 was more typical of what I have come to expect from the Columbia Valley. I have done 32 vintages and the ’12 spring was relatively cool but the summer temperatures in 2012 were warm and consistently warm. They were not too hot and that weather continued through harvest which contributed to some nice wines. At the time, 2013 was the warmest vintage of the decade, but 2014 and 2015 turned out to be even warmer. In 2013, we had an earlier than normal bud break and warm temperatures through August and then we started picking earlier than normal. We picked Sauvignon Blanc at the end of August and fortunately it cooled down in September, which helped in the quality of grapes. 2013 was a nice vintage – one I really enjoy.

WWB: Januik has such a wide range of wines. Can you talk about working with all these varietals and the huge range of wines that you make?-

MJ: I come from the background at Chateau St. Michelle where I was the head winemaker. As head winemaker there I had to learn how to do a lot of things at the same time. Because of that experience I am comfortable with working with so many varietals.  I like putting blends together and I like harvest because we work with so many lots of wine and use more than a hundred lots of wines -- probably more. Because with Januik and Novelty Hill we are making over 30 wines. Now my son is working at the winery, Andrew. He just came out with his second wine with his label and is working on a third one. Andrew crafted the Lady Hawk from the Horse Heaven Hills, his second wine.  I think it is a really excellent wine and I think this fascination with doing many different wines is probably a trait that he inherited from me.

WWB: The 2012 Reserve Red Wine was on my Top 100 for 2015. It was an exceptional wine that combines lovely structure and dark fruit flavors. Can you talk about this impressive red wine?-

MJ: The Reserve Red Wine is Cabernet focused and ordinarily it is from a couple of different vineyards and the Cabernet portion came from Weinbau and Champoux vineyard and it has Merlot, which comes from the Klipsun vineyard and Cabernet Franc and Malbec both come from the Weinbau vineyard. The wine is mostly from Weinbau and Champoux vineyards and the Klipsun portion is around nine percent of the blend. This is the first blend that we put together each year. In fact, we just put together our 2014 Red Reserve Wine today! We have been working on it for a number of weeks and have been trying to figure out the right blend that want. This is the first blend that we work on and we primarily use a Cab base and like the vineyards and we want the style to remain the same. So we have a lot to choose from in those vineyards and they produce really consistently well-made wines. We are always looking for length in the red wines that we make.

WWB: How were you able to get that texture and balance in the wine?-

MJ: The most important time of the year is during harvest and how we handle harvest. This is something that I have learned with my many years in winemaking. Harvest has much greater impact on the quality of wines than for everything else. We pay a lot of attention to when we are picking and the right time to do that. We are over in Eastern Washington tasting the grapes every week. Over time Andrew [Januik] has taken on more of that, the tasting portion. Sometimes we will go over and spend the night and spend two days over there doing the tasting in the vineyards. You need to constantly taste the berries to make things right.

The other thing that really gets a lot of attention is our macerations. We don’t macerate our reds as much as others do. Our macerations usually are six to eight days but there are reasons for that. One of the challenges in Washington State is having fruit coming in in October and having it be like 45 or 50 degrees. If it is that cold, the fruit will sit on its skins for 10 days before fermentation kicks in. But when we built our winery we built it so we could cool our tanks and we also have capacity to warm our tanks. When our fruit is crushed into fermenters we turn our heat on and are able to get our must up to 70 degrees in 24 hours. That means that our fermentations begin earlier. One of the truths in winemaking is that the best extraction occurs with the presence of alcohol. If you are doing that early on that is different than if the must is sitting there for seven to eight days and warming up. It is extracting in a completely different way. Alcohol is a solvent and a great solvent at that. It pulls things that are quite different than without alcohol for me that is a big deal. The other thing that happens is punching down. I am not a big fan of that and I don’t think you have as much control over your maceration. I might do that if I was doing Pinot Noir. We pump over and every time we pump over in the mornings and in the evening when we leave. We also change the fermenter and decide how long we want to pump over. There are times when we do it longer or do it less and there is a lot of experience with that that makes a big difference. There is nothing cookbook about it and it is coming in and tasting and having our brain tell us how it should taste. Sometimes we don’t think we should pump over until the next morning because it is not the weight that we want to be. So that is a big part of what we do and is really important to me. When I was head winemaker at Chateau St. Michelle I was doing eight hundred or more lots of wine and that is a lot of tasting. That is a lot of opportunity to learn things too and one of the things that I have always thought is that if you start out making wine, only doing a couple of wines, you don’t have as many opportunities to learn things. That is why I like the amount of wine that we make now but having that experience making a lot of wine helped a lot because you are learning so much more.

WWB: I have really been impressed in the quality of your aromatic white wines, which are some of the best in the state. Can you discuss the winemaking in some of those wines?-

MJ: With Sauvignon Blanc it is important to have Semillon to make that wine great. That always makes a better wine and more aromatically interesting if you don’t have any at all. I have made Sauvignon Blanc for at least 20 years and that has always been my experience. I wouldn’t want to make it without high quality Semillon. That is very important, the blending in the wine. With Rousanne, another aromatic varietal, it is important not to pick it too soon. That actually takes on a pinkish hue when it is ready to pick. The hue is important to look examine when you are picking. Sometimes it is tempting to pick Rousanne based on the brix but if you wait and you get that change in the skins then it helps a lot. The Sav Blanc and Rousanne are both done in oak barrels. For Chardonnay we used some new oak but for the Rousanne we use neutral oak. Sav Blanc is about 10 percent pretty neutral because I don’t think it needs as much new oak.

I think one thing that really contributes to the aromatics in a white wine is not fermenting it with too warm a temperature. A lot of challenges for people is being able to control the temperature if the grapes are not in a refrigerated tank. We made sure when we built the winery that we had good refrigeration capacity and our barrel rooms are kept to 55 degrees and the fermentation doesn’t get much warmer than that. I think the challenge for a lot of people is that they put it in barrels and the temperature is in the high 60s, which can make a big difference in terms of aromatic structure. The classic line with fermentation is that higher temperature you have more esters but you also can blow more esters off that way. I think there is an increase in ester compounds when you ferment at a lower temperature. Another thing we do with our whites is before we press the grapes we add an enzyme that helps clarify the juice and I think it is important with those varietals to have clean juice when you ferment it. The more solid you have your juice the more likely that you are going to end up with a good wine. Probably the biggest thing of all is that we don’t shoot for high yields. If someone wanted to get high yields you could have that. We stay away from that because the more you press the grapes the more phenolic it gets.

#januiknoveltyhill #januik #mikejanuik #noveltyhill #wawine

Interview with Sleight of Hand Production Winemaker, Keith Johnson

As part of Washington Wine Month, we continue our interview series with a very talented winemaker from Sleight of Hands Cellar, Keith Johnson. Keith is originally from the Pendleton, Oregon area. He moved to Walla Walla to study winemaking and is a graduate of the famous Walla Walla Community College School of Enology. He has had the great pleasure of learning under superstar winemaker, Trey Busch, head winemaker of Sleight of Hand Cellars. The winery has grown exponentially since starting in 2007, as Busch and his partners have created a remarkably successful winery in a very short amount of time. For those of you that have not tried the releases at Sleight of Hand, they come highly recommended. Sleight of Hand (http://sofhcellars.com) has built a reputation for creating powerful red wines that capture the essence of their vineyards. I recently had the chance to talk with Keith about his experiences working at Slight of Hand, the importance of vineyard management, as well as discussing one of his highly compelling new release wines, the 2013 Sleight of Hand ‘The Psychadelic’ Stoney Vine Vineyard Syrah (WWB, 93) (http://sofhcellars.com/product-details/0339/2013-Psychedelic-Syrah). Keith was an incredibly friendly guy that has a huge talent, which is evident in his new releases. Learn more about Slight of Hand at sofhcellars.com Here is my interview with Keith Johnson, Production winemaker at Sleight of Hand Cellars.

WWB: Can you talk about how you first became interested in winemaking and your first experiences in wine? Any experience in particular that got you hooked on the world of wine?

KJ: I first became interested in wine while working at a tiny Italian restaurant (since closed) in my hometown of Pendleton Oregon. The owner and chef loved wine, and he was pretty well versed in Napa Cabernet as well as having a keen interest in Walla Walla. We would often open a bottle at the end of a busy service while cleaning up and I just started delving into it more and more on my own as well. I then spent about a year selling beer and wine for a distributor where I had the opportunity to taste more broadly, and really research wine and wine history. I fell in love with the mystique and the culture of wine and wine making, which led me to Walla Walla and the WWCC Enology and Viticulture program in the summer of 2009.

WWB: What are some of the key winemaking elements that you have learned under Trey Busch?

KJ: Trey is probably the most talented “intuitive” wine maker that I know of. Working with Trey has really taught me to trust intuition and your own palate, which are just as important in winemaking as the more technical aspects. I really believe that this leads to more distinctive and personality filled wines, which are what we strive to make. I have also learned from Trey that less is typically more when it comes to handling high quality fruit. If your raw material is great, which ours always is, keeping out of the way as much as possible always leads to better results.

WWB: What are some of the challenges in working with hot vintages that have persisted since 2013? Can you talk about some vineyard management and winemaking that you do so that the wines maintain structure?

KJ: The most important factor in handling a hot vintage is to work closely with our vineyard managers. In hot years, properly managed vineyards are going to have a greater impact on the ultimate wine quality than anything we do in the cellar. Insuring that your vineyard sources have the correct balance of canopy and fruit is essential. I think a lot has been learned in Washington the last few years about vineyard balance, particularly as it pertains to dealing with heat. Also, in the vineyard, picking decisions become even more important in hot years because things happen much quicker than in a cooler or average year and before you know it, you are looking at overripe, shriveled fruit, which is never what we want. Once the grapes arrive at the winery, we really try to be careful with our extraction in the hot years. With the often thicker skins that we see, the tannin profile of the wine can get away from you very quickly. So we try to keep our ferments a little bit cooler and we tend to utilize gentler cap management techniques, which for us typically involves more punch downs and fewer pump overs. Then, the other key to extraction management in the cellar is your pressing decision. When ferments are starting to get close to dry, we are very vigilant about tasting daily or twice daily to insure that we don’t take our tannin profile too far.

WWB: I was very impressed with your 2013 'The Psychadelic' Stoney Vine Vineyard Syrah. Can you talk about that wine and how you were able to maintain the level of balance, fruit and terroir?

KJ: For the team at Sleight of Hand, the key to proper balance in Rocks District fruit is whole cluster fermentation. The grapes coming from “the rocks” have naturally very high pH, which gives us a very appealing, lush mouthfeel. The problem is that the high pH can also leave the wines coming across as flabby or even a bit cloying. With whole cluster fermentation, we find that the addition of stem tannin can give the wines a nice “lift” on the palate which balances nicely with the lushness of the wine. The other aspect of making wines from “the rocks” is that you really want them to express the savory terroir which is the hallmark of the AVA. At their most extreme, some rocks wines take the savory profile so far that the fruit is lost. We find that we can maintain a nice balance between fruit and earth by making the correct picking decisions, letting the wines ferment with spontaneous yeast (yes, this makes a huge difference), limiting the amount of oxygen the wines see post fermentation, and by aging barrel for a shorter period of time which helps maintain freshness and individuality.

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Interview with Seth Kitzke, Winemaker and Co-Owner of Upsidedown Wine

One of the exciting young talents in Washington Wine, Seth Kitzke is the co-founder of Upsidedown Wine with his wife, Audrey. Seth has a strong agriculture background and is a graduate of the Northwest Wine Academy program at South Seattle College. Before starting his own winery he worked for K Vintners under Brennon Leighton. Seth is a delight to talk wine with and he produces some really good wines for his own label. I think you will very much enjoy hearing his story in wine. Here is my interview with Seth Kitzke, winemaker and co-owner of Upsidedown Wine.

WWB: What was it like growing up in a winery household with your parents founding Kitzke Cellars? Is it fair to say that wine has always been in your blood?

SK: So this is kind of funny and not going to be at all what you expected. I remember the first time I saw beer in a fridge at our shop on our 150 acre orchard. It was during a cherry harvest and was probably 100 degrees out. I thought to myself oh my Lord my parents are sinning! Side note: I was raised in a conservative faith filled family where alcohol was never seen. That was the first time I saw Bud Light (Dilly Dilly) and I think there was some Franzia in there as well. Probably white Zin!

Anyways I’ll get back to the question of wine while growing up. It was really non- existent. Everything was looked at as fruit. I grew up bagging apples and cherries, then when I was 11-12 years old was when we started planting our small vineyards and when I started working in the vineyards every summer. We had some wine grapes that were planted back in the 80’s below the orchard that were overgrown and not cared for but my dad always wanted to plant grapes ever since he managed Rio Vista Orchard on the Columbia River and drove by Bacchus Vineyard on the way to work each day. He will tell you the thought of making wine was never in the picture and they planned to just sell the grapes until some people tried the Cabernet Franc and convinced them they needed their own label.

WWB: Can you talk about the education you received while attending the South Seattle College program? Who were some of your initial inspirations in wine?

SK: The Northwest Wine Academy was great! The people and friends I made there during my time will be around for life. Regina Daigneault was a great help when it came to sucking me into the program and guiding the initial teaching of my pallet. Peter Bos and Linn Scott were both great instructors when I was there. They taught me some very important things when it came to production and wine science. That being said winemaking is a balance of the artist side and science. I would say I am pretty heavy on the artist side.

As for initial inspiration there was a lot of people with in the Washington Industry that really inspired me. Way too many to list them all but Robert Takahashi, Mark Fiore, Damon Lelande to name a few and some more recent ones like Ryan Johnson and Andrew Schultz that continue to spark the fire in Washington. When you talk with them you can feel their passion and that’s one thing I always hope to have and that people will find with me. Washington is young and I want to create some of the top wines in the world from this state one day. I think a lot of those vineyards are not even planted yet!

WWB: You decided to work at K Vintners before starting Upsidedown Wine? How  did that and other winery experiences influence your winemaking style? 

SK: I think more than anything working at wineries will show you what you don’t want to do and spark ideas of what you would do different. Working at K Vintners was a serious eye opener for me. I wanted to work there strictly because the wines scored well and the equipment they had. It showed me the obsessive side to winemaking that I hadn’t experienced. It was probably the best thing that ever could have happened to me and the worst at the same time. Only because it showed me the amount of money I will likely never have to make wine! Haha. It taught me that science isn’t always the best route in winemaking and opened my eyes to some possibilities. I remember Brennon saying in the beginning alright now you just have to forget everything you learned in school.

I would say the single thing that really influences my winemaking style though is wine! I know that sounds boring or cliché but nothing will inspire you more than drinking wine. Washington I believe has endless possibilities, most of which haven’t even been tapped yet. This state has so much diversity and possibly, but with that being said we are young and have been set in a path of “this is how you make wine.” Instead of looking at a certain area or terroir and then finding the style in which it wants to be expressed. So ultimately, I look to regions of the world that have been doing it for generations for inspiration. Drinking their wines and learning as much as I can about their winemaking style and terroir along the way. Then I take what I enjoy and apply it to my wines.

WWB: You make some downright killer Rose and fantastic Rhone style wines for Upsidedown Wine. What is your process for making your Rose and what is your process for working with Rhone varietals (Syrah, Grenache and Mourvedre)? 

SK: Thank you! I guess I got ahead of myself on that last question. I am going to vent for a second on rose… I love rose and obviously the public does as well with its insane growth rate in the states. That being said there is so much bad rose in the market because people are uninformed and companies know they can sell it. A lot of rose is straight up red wine juice that they bleed off before fermentation (saignée) then add a ton of water, acid, copper, and whatever else to. It’s an afterthought to them and involves capitalizing on a trend. The more additions you do in your winemaking the more you take away from the wine. You alter the flavor, terroir, and perception of the wine. (Yes I used terroir when referring to rose.)

When I set out to make a rose I took what I liked about Provence style roses and applied it to a varietal that I thought would do well in Washington, Nebbiolo. After tasting Sangiovese rose from the state and already seeing how Nebbiolo developed in the vineyard I thought we should try it. Nebbiolo holds acid really well and is known for amazing aromatics, two things you want in rose. So from there I just work on growing for it in a different training system that is tall and higher in density so it really protects the grapes from the sun because it also sunburns really easy. We pick at the right time and press wholecluster to minimize the skin contact and amount of oxygen getting to the juice. Nebbiolo has thin skins that pack a lot of tannin and can overwhelm a rose really quick. Then we do some lees contact to build mouth feel and help stabilize the wine naturally without using additives that strip flavor.

For the Rhône wines it changes depending on the vintage. This is one of my favorite parts about being a vigneron because you really are in the vineyard day to day making the wine in tune to what the vintage and land is giving you. Some vintages we will strip more leaves to expose the fruit and some vintages we will leave more to preserve some of the peppery earthy aromas and keep the alcohol down. When it comes to fermentation we are fermenting everything with native yeasts and including a decent amount of whole clusters anywhere from 100% to 30% depending on the vintage and varietal. With some varietals we use good old feet to do all the work and no machines at all, so it all kind of depends on the vintage and wine. Fermentation lengths vary depending on the wine and tannin composition. We age on the lees without racking our wines and use extremely minimal amounts of so2 in the cellar before bottling unfined/unfiltered (if possible). This is a perfect example of what they teach you not to do in school but is a common practice with some of the top wineries of the world.

WWB: You have a strong social media influence with @usdoingwine on Instagram and your Upsidedown Wine pages on both Facebook and Instagram. How much of a challenge is it to balance the social media and winemaking aspects? What is it like working side by side with your wife, Audrey Kitzke?

SK: The response to @USdoingwine has been crazy. Something we definitely weren’t expecting but it is really cool. We lived in Seattle for 7 years after getting married and when we moved back to the vineyards some of our friends suggested we start a video blog about wine on youtube. We kind of wrote it off, because that would have been far too much work. We actually were planning on both giving up social media for a month at New Years last year (2018). But then, one thing lead to another after a dinner with wine, a lot of wine, and @UsDoingWine was born.

We spend a lot of time on social media, and people can say what they want about it, but overall it’s been very positive for us and our business. Sure, at times it’s hard to get all your work done, and try to document it at the same time (especially winemaking), but we make it work. We’ve been able to really connect with our audience in a very real, genuine way that I don’t think we’d be able to do otherwise without the IG handle. When people hear I make wine they think I sit around and taste wine all day. While that might be the case for some winemakers… it’s definitely not what I want to do. For now @UsDoingWine, makes the 12+ hour days at harvest more enjoyable because people ask questions and are involved. Consumers want to know what all goes into their product and want to educate themselves on wines they are drinking. In a way I feel responsible to educate people on wine and open their eyes to what goes into each bottle that they sit down and crush on the couch or around the dinner table. Instagram is such a cool platform to share that and connect with other producers from Washington to France. I often find myself talking with people about their production wherever that are located. As for working with my wife Audrey, it is the best! She is everything that I am not. She helps balance me and does so much behind the scenes its crazy. She also reassures me in times that I struggle and encourages me to chase the dream! I definitely got the better end of the deal.

WWB: When you are not enjoying your Upsidedown Wine portfolio what are some of your favorite Washington wines that you enjoy? What are some of your favorite wines of the world?

SK: My favorite Washington wines are usually Mourvedre, Grenache, Syrah and Cabernet Franc. Cayuse is one of my favorite producers in Washington for Rhone varietals. His wines just have so much identity in them and the viticulture shows through. I also really enjoy a lot of wines coming out of the Columbia River Gorge from different producers. Cerulean off of underwood produces some of my favorite whites in the state. Washington State Cabernet Francs continue to blow me away as well. One of the few places in the world that I think a 100% Cab Franc can shine. As for wine abroad I love wines from Barolo, Priorat, Chateauneuf-du-pape, Cornas, Hermitage, and Condrieu. Burgundy whites have been a hole that I love but rarely get to indulge! Haven’t gotten into to many of their reds yet because well I can’t afford them. Haha

Interview with Cameron Kontos, Winemaker of Kontos Cellars

Today we introduce a great Walla Walla winemaker that has a longstanding history in the Washington wine industry. Cameron Kontos has been crafting great wines at Kontos Cellars for many years. A second generation winemaker, I have been impressed with Cameron's outstanding releases in the past two years. These wines show a marvelous tension and balance, considering the heat of the vintages. I recently had the chance to sit down with Cameron and talk wine. He talked about the last vintage as well as his background in wine. I think you will really enjoy hearing his story. Here is my interview with Cameron Kontos of Kontos Cellars

WWB: What was it like having a winemaker as a dad (his father Cliff was winemaker for Fort Walla Walla Cellars)? Do you feel that gives you an edge in terms of both winemaking and understanding Walla Walla fruit?

CK: Having my dad as a winemaker helped in many ways. 1. I was 18 trying to find a passion, and knew I didn't want to be a wheat farmer (he and my oldest brother farm about 10,000 acres of wheat). Spending time with him learning how to make wine and build my palette, helped me find it.  2. He tought me the art after barrel blending and the characters of Walla Walla fruit. 3. I would go with my dad to the wine alliance meetings, which thought me the networking side. I was able to create relationships with growers and other winemakers.

WWB: What are some of the most important things you learned in your eight years at Forgeron Cellars? How is your style of winemaking different or similar to that of Forgeron?

CK: Marie Eve at Forgeron thought me several things. 1. I learned the French style of winemaking. 2. Different types of winemaking. Not everything is done the same. 3.  How to manage employees.  4. The chemistry side of things, and how to rely on my palette with the numbers to verify.  5. Introduced old world wines to me, which helped expand my education.  

WWB: Your 2012 wines were really great. What did you like about that vintage? Are you excited about your 2013 and 2014 wines?

CK: The 2012 vintage was very similar to 2007. The quality and numbers that came out of the grapes that year were ideal for pretty much everything.  I always say that the 07 and 12 years almost anyone could make a decent product, but the years between were where the winemakers really showed what they could do. Those years were rough conditions, the growers did what they could do to get them ripe with flavors still there, I happen to enjoy the challenges on the tough years. I give the growers so much credit on all the wines every year, without good grapes I couldn't make good wine. I am excited about the 2013 wines. They have a lot of similarities to the 2012 in my opinion. The 2014 wines that are the current release, they are right there par with a long stretch of ideal conditions. The 2012 through the 2016 wines are all shaping up very nicely, I just do what I can to not mess them up. So far the 2017 wines have had some challenges but are coming together beautiful. My favorite years are the years that have the biggest challenges.

WWB: What kind of wines of the world do you enjoy and what kind of wines are typically in your cellar?

CK: There are many great wines out there. I like to always try what the other winemakers in the area are doing. I also like to see what other wine regions are doing. We trade wine all the time and sit down and enjoy them.

Interview With Kim Kramer, Head Winemaker at Kramer Vineyards

Growing up around her family vineyards Kramer Vineyards Head Winemaker, Kim Kramer, wasn't initially get drawn into wine industry work. Attending nearby Linfield College, Kim was connected to Art History and Philosophy rather than wine tasting. She chose one of the great Oregon wineries to work at, St. Innocent, and started learning about the industry. 
Over time, Kim gravitated to learning about how wine is made and connecting with her family vineyards. I recently had the chance to sit down with Kim and chat wine. We talked about her fantastic new release wines as well as her winemaking story. Here is my interview with the talented winemaker of Kramer Vineyards, Kim Kramer. 

WWB: Can you talk about your experience working with Pinot Noir in the past and how you have learned to work with the varietal:

KK: I went to Burgundy in 2010 and worked with them for a harvest. I learned that we had this great piece of property here in Oregon and could discover what parts are good for the upper tier wines but every vintage I wasn't sure what the approach was going to be. 2010 after going to Burgundy and living with the family and having my time in fruit for three weeks instead of doing the thing in the cellar that I am supposed to do, I came to really understand all the steps that you take. So I came home and I felt like I had a storing point of view and knew how I wanted the wines to be made. Picking the fruit at the right time is essential. Also fostering a heathy fermentation is really important, rather than looking at the fruit when it comes in, understanding what happens during the entire course of the fermentation really helps. Being an estate vineyard I can go out and sample whenever we want. Picking is quick which helps because we are estate. For me, once a harvest date is set, paying attention until fermentation is done.

I was really impressed with your 2014 Kramer Vineyards ‘Brut’ Sparkling Wine (WWB, 90). Can you talk about your great new Sparkling Release the 2014 Brut? 

KK: We have three blocks that are set aside for our Brut and the blend is determined by the vineyard. When we target the right time to pick and it is important that the acid be nice and high. The job of the Sparkling Wine is to have that mineral driven side and I am not afraid of high acid. The 2014 vintage was warm and we have a hilly property so it has uneven ripening. That works to the benefit for this wine. There is a ripeness of the top of the vineyard and then green that might come through for other wines, we want that in. 2014 and 2015 and 2016 were exceedingly hot vintages and we need to have more green fruit in our Brut for the acid levels. There was minimal dosage in our 2014 Brut and it was about 3 grams a liter. I want to be open to that level based on the vintage. Ever since i have been making this wine in 2009 we have settled in that. We even do some zero dosage but as the wine ages it give more weight and freshness. 

WWB: I thoroughly enjoyed your 2104 ‘Pommard Clone’ Pinot Noir (WWB, 91) which was a fantastic earthy effort Can you talk about the wine?
�KK: In our 2014 Pommard Clone Pinot Noir experimented with whole cluster fermentation. My parents had experimented with that in the past but in 2014 we had a lot of fruit to work with. That helped with doing these experiments that I wanted to do for four or five vintages. We did about 20-25% whole cluster fermentation The Pommard is from our estate vineyard and from a Yamhill vineyard that is lower elevation. Blending them together I thought would be really interesting because I am familiar with the Pommard from our site but the other site I wasn't as sure how it would turn out. The thing that is somewhat frustrating is that I don’t have the most amazing blending palate. When we do a blend I am often surprised how much the wine changes over time. So for all of differences in that wine compared to our estate, the Pommard Clone wine is really interesting. That helps to get a grasp of what the new site contributes to the wine. I really like the weight the texture and mouthfeel of our 2014 Pommard. 

WWB: Your delicious 2014 Kramer Vineyards ‘Estate’ Pinot Noir (WWB, 90) is a great value, priced at $28.00 retail. Can you talk about the wine and how you look to add value to your winery portfolio?

KK: We like to have wines that are good value. I think it is easier to have a price point where people can incorporate into their regular routine instead of making them special occasion wines. This Estate Pinot Noir wine comes from the block of the vineyards that my parents planted in 1985. At that time we had access to 3 types of clones off Pinot Noir. This wine was made 25% whole cluster fermentation. All the fruit comes in about the same time, around late September. One of the things that is really important is to have the acidity there at harvest and I am not adding it later. That is really important for the primary extraction that you have the first few days. The red berry fruit, you want that to be there and you get more into the red fruits when you don't have the acidity there to begin with. When I saw the acid numbers I thought maybe it was too early with picking but now closer to bottling we realized that it is a nice combination of showing well now but i will only get better with time. Our barrel program is pretty simple. My dad does a lot of the vineyard work and I am not interested in showcasing barrel. This one had about 25% of new french oak. A lot of older french oak.

If you come to John Howie Steak in Bellevue, ask for Chris Lara. Chris has served as John Howie wine director for more than three years and has some of the best wine service that I have seen. This includes dinners at Eleven Madison Park, Daniel or any Michelin star rated restaurant I’ve dined at. Just a wonderful guy, Chris has an incredible way with his guests. An Advanced Sommelier through the Court of Master Sommeliers, Chris is currently working hard to gain his master somm pin. He is dedicated, down to earth and I think you will very much enjoy hearing more about his story in wine. Here is my interview with Chris Lara, Advanced Sommelier at John Howie Steak.

WWB: What were your first restaurant jobs and how did you get interested in becoming a sommelier?

CL: It is funny but Erik Liedholm, who is my current boss, was the first person who influenced my wine knowledge. Erik was at the Hyatt Hotel and he blew everything out of the water for me with regards to wine. He was gracious and funny with guests, just the kind of person you want in service. Shortly after opening 727 Pine at the Hyatt John Howie whisked Erik Liedholm away to open Seastar. I was at the Hyatt for four years. There were other opportunities there to help or learn about wine, I wasn’t sure that I would wanted to have as serious wine job yet. After the four years I then went to Crush which was a small restaurant, ten tables total. That wasn’t a lot and the owner, Jason, was impressed with my passion for food and I wanted to help him out, so he let me do the wine ordering. At the time I was just ordering what Chef Wilson wanted. It wasn’t until I made a bold move and put on Tempier Bandol by the glass that anyone took notice. Everyone raved about that wine and from that moment on I became the wine guy at Crush. This was a large undertaking as the wine list grew from four pages to 17 pages and I was learning as I went. I met my good friend Chris Tanghe at Crush, we would study together as we both moved up through the Courts levels.  Chris Tanghe achieved his Master Sommelier certification a few years ago and as always been an inspiration to me.  I would also say that as Shane Bjornholm, Erik Liedholm and Nelson Daquip at Canlis have always been beacons of inspiration as well.

WWB: You are one of relatively few (there are 44 in the city, while that is a low number it is super high for this area) Advanced Sommeliers in Seattle How challenging was it passing your advanced sommelier exam? What was the most difficult part for you (deductive tasting, theory or service)?

CL: For me and it still is, theory is a great challenge I don’t do well with numbers and it isn’t who I am. I am service oriented, that comes naturally to me. The test keeps getting harder every year and there are more areas to learn about as time passes.  Thankfully the court as moved slowly away from rote memorization to connecting the dots and “why” this or that is done.  I do much better learning the how’s and why’s.  In the end theory is my Achilles heel.

WWB: I have always been highly impressed with your level of service which is truly best in the Seattle area?

CL: Connecting with the guests is all about listening and paying attention. Having good service is finding out what guests love and giving them what they want. Guest will often ask what is your favorite wine or steak.  I don’t like this question because it focus on me and really its about their wants and desires.  I will try and ask them in return what are some of their favorites.  In the end this helps me guide them to the best choice.  In the end its about their dining experience, For me I don’t know how to say how it comes naturally, its just something that I’ve learned over 30 years in service. The Court of Master Sommeliers has given us the guidelines and using the small wine tables was my boss, Erik Liedholm’s brilliant idea, instead of larger guerdons typically used. Its funning but when watching Downton Abbey some of my favorite scenes are the dinner service scenes.  Something about the phenomenal attention to detail they had to have, everything had to be perfectly placed, speaks volumes to me.

WWB: You’ve been diligently studying for the coveted master somm exam. What is the most difficult portion of this incredibly challenging exam for you? Leading up to the exam where is your head at in terms of bringing all the parts together?

CL: It took me three tries to pass the Advance exam, again theory was the killer for me.  I still feel the same for Masters. Cara de Lavallade the Wine Director at Willows Lodge and Barking Frog is my study partner.  She is brilliant and pushes me each week.  I sat Masters theory last year and failed.  For me this year, it is about getting all the parts together. Having Cara to bounce ideas off of or having her tell me that’s too geeky helps.

WWB: You have a wonderful wine list and some really thoughtful glass pours at John Howie Steak. What are some of your favorite unusual wine and steak pairings?

CL: A classic and perfect pairing to me, for an A5 Japanese Wagyu Filet mignon is aged Bordeaux. Matching the rich concentrated flavors of a cabernet blend, that offers a harmony of savory and earthy components, with a layered and silky texture. An unusual pairing, one that I offer quite often, is California Pinot Noir. This pairing is all about understanding the guests’ palate. Our average guest enjoys a wine that is dominated by fruit, yet shies away from tannin and structure. A wine like Sea Smoke Ten from Santa Rita Hills offers exactly that. And is still loaded with enough fruit and character to stand up to the richness of a steak with that much flavor.

Our guests here at John Howie Steak are very classic. We sell a lot of California and Washington wines.  Funny for some of our out of town guests, California is local.  We structure our wine list for our guests.  My motto is: “We are here to serve our guests and not our egos”.

Interview with Katey Larwood, Winemaker at Goldeneye Winery 

Firmly at the helm of one of California’s great producers of Pinot Noir, Katey Larwood crafts some outstanding wines for Goldeneye Winery (https://www.goldeneyewinery.com/) located in Philo, California in the heart of the Anderson Valley. Taking over for superstar winemaker, Michael Fay more than a year ago, Katey Larwood has worked harvests across the globe and began studying wine while attending school in Santa Barbara. Katey talks about her background in wine and how she came to work for Goldeneye. She talks about her outstanding new wines and I think you will very much enjoy hearing her story in wine. Here is my exclusive interview with Katey Larwood, Winemaker at Goldeneye Winery. 

WWB: How did you first become interested in wine and start volunteering at Brander Winery in the Santa Ynez Valley?

KL: In 2009, I took a wine appreciation course at Santa Barbara City College, thinking it was going to be a fun way to spend Wednesday mornings. The professor was an incredibly passionate, sincere, and knowledgeable person about wine, who also worked for a distributor representing the region. One Saturday in September, he took the willing students to a downtown Santa Barbara winery to participate in a day of harvest. I remember seeing the first bin of grapes dumped into the hopper and onto the sorting table, the people quickly reaching for leaves – laughing and talking loudly over the sound of the forklift beeping. I remember seeing the press rotating, making a loud hissing sound as it would inflate and deflate. The excitement and energy of that first winery visit was a powerful moment for me. I began volunteering at that same winery whenever I had a spare moment, sorting fruit, cleaning floors, and hosing off bins and equipment. I loved every second of it. Once all the fruit was in and the semester was coming to an end, I decided that making wine was something that I not only wanted to do, but something I needed to do. I called San Francisco State University and told them I wasn’t coming for winter quarter, and enrolled in a botany and chemistry course in Santa Barbara. The next harvest, I worked for Brander Winery and officially moved up from harvest volunteer to harvest intern. In only a year, my whole life had transformed, and everything revolved around wine and winemaking.

WWB: Can you talk about some of the experience gained by learning about harvests in winemaking while abroad in New Zealand, France and Australia?

KL: The vintages I did abroad were indispensable in furthering my understanding not only of the craft of winemaking and grape growing but in appreciating the global history and cultural significance of wine. Since wine is so intrinsically connected to place and people, each region and winery I was in had its unique identity, and it was during my travels that I gained not only tactile skills in winemaking but a greater understanding and love for wine and the people who make it. It was in the moments around the lunch and dinner table, picking fruit in the vineyards, and staying up late into the night processing fruit, that I began to get to know the people whose life’s work is making wine. I was able to see each region’s uniqueness and develop an understanding of the larger connection of wine, traversing culture, language, and identity.

WWB: How did you decide to come to Goldeneye in 2016? What are some of the challenges of blending the individual lots at Goldeneye?

KL: After working in the Finger Lakes for a few years, I decided that it was time to come home to my native California, but there was one caveat – I wanted to work in Anderson Valley. I fell under the spell of the Anderson Valley early on in my explorations of wine, and it is a place I have grown to love deeply. The wines from our region are some of the most unique and fascinating in the world. When I saw that Goldeneye was in need of an assistant winemaker, I was elated. I’d been a huge fan of Goldeneye for years, and it was always a must-visit destination of mine when visiting Anderson Valley. I think one of our biggest challenges also falls under the ‘good problem to have’ category. Because we work in small lots, and do upwards of 200 individual fermentations each vintage, when it comes time to blend, the possibilities are nearly endless, and at times can seem quite daunting. But because we constantly taste and track each lot during its life in barrel, we have a remarkable understanding of each wine and use this knowledge come blending time.

WWB: Your 2015 Goldeneye ‘Gowan Creek’ Pinot Noir (WWB, 94) is a head-turning wine that shows incredible tension and richness. This amazing Pinot Noir landed at #36 on my Washington Wine Blog 2018 Top 100 Wines. Can you talk about crafting this beautiful wine and the aromas and flavor profiles of wines from this special vineyard in the Anderson Valley?

KL: Thank you so much! The Gowan Creek Vineyard produces wines of unabashed richness and fervor. The deep blue and black cherry fruit is pronounced, but the lively acidity and complex herbal components bring an elegance to the wine. The vineyard itself is teaming with Pennyroyal, an herb native to Anderson Valley, which is a cross between spearmint and anise. This herb is highlighted in the wine, giving it a sophisticated spice and licorice character.

The 2015 Gowan Creek Vineyard is one of our favorite wines since it embodies the vineyard completely. The wine is a combination of several different blocks spanning the 30-acre site, highlighting the difference in terroir throughout the vineyard.

WWB: When you are not enjoying great Anderson Valley Pinot Noir, what are some of your favorite wines and producers in the world of wine?

KL: When not drinking Anderson Valley Pinot Noir, I really enjoy German and New York Riesling (Keller, Wittmann, Kuhling-Gillot, Red Newt Cellars, Ravines Wine Cellars), Chablis (Ch. Grenouilles, William Fevre), Beaujolais (Marcel Lapierre, Jean Foillard), Loire (Catherine & Pierre Breton) and Champagne (Pierre Jouet, Paul Dethune, Louis Roederer, Ruinart, Piper Heidsieck).

Interview with Morgan Lee, Head Winemaker of Block Wines

A few years back I had the chance to interview one of the nicest guys in the Washington Wine industry, Morgan Lee, the talented winemaker at Two Vintners. Morgan crafts some beautifully balanced wines for that winery and has more recently partnered with Paul Zitarellii to craft Block Wines, a winery that focuses on crafting their wines from individual vineyard blocks. They utilize some of the great vineyards in the state, including the Boushey Vineyard as well as the Rothrock Vineyard and Morgan’s expressions of these vineyards are truly outstanding. Here is my interview with Morgan Lee, winemaker at Block Wines.

WWB: How did you connect with Paul Zitarelli and start Block Wines?

ML: I had a pretty psychedelic dream about this actually. Paul and I didn’t know each other that well at the time but I had this dream that I had a tasting room in his house which was on Bainbridge Island in the woods. Paul was there but people were drinking and there was a commotion out in the Sound and Paul wanted us to check it out. He drove his house into the water so the house was now part-boat. We saw whales and dolphins playing in the Sound. We checked all that out and then drove the house back into the woods. The dream was so vivid I had to send Paul an email of the dream. He told me later he almost didn’t open the email because he thought it might be spam. He told me the dream was surreal because he lives on Bainbridge Island in the woods. He mentioned to me that he was considering starting this project for Full Pull, so everything started with a dream, literally. Paul pitched the idea that he wanted to have a house brand that were single varietal, single vineyard and single block wines. And from that Block Wines was born.

WWB: How do you see these wines being different from your Two Vintners wines?

ML: I think that the aging and the winemaking process is all different. And some of the varietals are different, like I don’t make Semillon for Two Vintners. I certainly do have single vineyard wines for Two Vintners, but for the most part there a degree of blending. There are differences between the wines, for instance, the Block Wines Semillon is 100% concrete egg fermented which is made reductively and is fairly strong smelling throughout the aging process. I don’t really make a wine like that for Two Vintners.

WWB: I was absolutely enchanted by your 2017 Semillon, sourced from the Boushey Vineyard  and their 'Tauro Block.’ Can you talk about this amazing new wine?

ML:  This is a wine that we tend to pick at super high acid levels and very early on during harvest. We love the Australian Semillon wines from the Hunter Valley and we like to use native yeasts for our fermentation process. The Semillon has three days of skin contact which helps give the wine that extra color and texture. Then we age the Semillon in concrete. The block is called Tauro, is right next to their neighbors place and that is a north-facing aspect which makes the grapes a bit slower to ripen. We wanted to keep the wine picked at 19-20 brix so we have that freshness in the wine. In 2017 we only produced one egg of the wine, or 189 gallons.

WWB: One of the great value wines that I sampled last year that landed on my Washington Wine Blog Top 100 Wines of 2019 was your 2016 Block Wines ‘Golden Block Boushey Vineyard’ Grenache, a wine that was highly refined and had a silky texture. This wine is almost Walla Walla Rocks AVA in nature. Can you talk about the winemaking behind this epic value wine?

ML: There is a very small block of Grenache that the Bousheys grow is located near my Grenache Blanc. I believe this block used to go to Maison Bleue. It is only four rows so a half an acre and it is VR3 Grenache clone. But Dick [Boushey] has told me that this is an Italian derived clone of Grenache.  The clone tends to be very thin skinned and almost looks like a Pinot Noir. There is very little tannin to this clone and also very little pigment. It is slow to ripen and I usually pick the Grenache in mid-October but the bunches are so tight you have to worry about moisture. We get the entire block and about half of it goes to Paul and half of it goes to my wine projects. The wine is native yeast fermented. The wine was also 50% whole cluster fermented in open top one ton bins. Punchdowns are done once or twice a day and after 17 days of maceration the wine was pressed directly into the concrete egg and then it was aged for 18 months prior to bottling. It is a really cool wine that we have and it is really showing nicely right now. If I do the wine blind half of the time they guess that it is Pinot Noir. I think that Juan at Columbia Crest says that ‘Grenache is Washington’s Pinot Noir’ and I couldn’t agree more.

WWB: What wines have you been gravitating towards recently?

ML: I have been trying too find inspirational bottles of Cru Beaujolais. Because. I would love to plant Gamay someday at our estate. Mostly my wife and I have been enjoying white wines lately and I have always had a love affair with Alsatian wines so definitely pick those up when I can. Producers like Domaine Zind-Humbrect would be one that I could drink something every day for the rest of my life. With my schedule I don’t have a chance to spend a ton of time seeking things out but I am in a tasting  group with Chris Peterson and Bob Betz and we just did Grand Cru Burgundy and are doing Chateauneuf du Pape next month so that is good learning for me. I always love trying what my peers are doing, especially those who are working with similar vineyards. I am always thrilled to taste what Chris Peterson is doing because we get similar fruit to see h ow our styles are different. His ‘Valery’ at Avennia is at the top of my list. He doesn’t make the wine anymore but for a few years he made ‘Discovery Vineyard’ Syrah so I had a chance to taste that and we did a. Side. By side with the 2016 vintage Syrah from both of us. That was really cool. I love Oregon wines as well. Pinot Noir is one of those things where you are dropping a good amount of money to try something great.

Interview with Morgan Lee, Co-Owner and Head Winemaker at Two Vintners Winery and Covington Cellars

Trying to track down Morgan Lee during harvest is a challenge. After trying his awesome new release wines, I was finally able to grab him on a drive to Walla Walla where he was traveling check on the vineyards. A highly talented winemaker at Two Vintners Winery, Morgan has roots in the Midwest and was inspired by a wine appreciation class that he enjoyed while attending Purdue University. Previously interning at Columbia Crest, Morgan talked about the process of starting a winery, and discussed details behind his fantastic new release wines. I found him incredibly approachable and laid back as he was a delight to talk wine with. Here is my interview with the Morgan Lee, head winemaker of Two Vintners and Covington Cellars.

WWB: How did you first decide to become a winemaker? What were your first inspirations?

ML: I grew up in the Midwest in Indiana and Purdue has a small enology program. They have a wine appreciation class and seniors took it because Monday night and you can drink in class. But I thought that it was a really fun class and I knew I could learn something from it. I became inspired from this class and I would hang out in the enology lab and ferment things. I also started doing some fermentations in my basement and gave the wine away to friends and family. The wine was made by using ridiculous varietals and the wine had residual sugar but this process of winemaking got me really excited. I took a semester off and the professor of the wine appreciation class, amazingly named Dr. Vine, ended up writing a letter of recommendation to have an internship working a harvest (2005) at a winery in Michigan. At the time I was on the track for culinary school and taking the semester off was great. I loved working in the winery, getting up early and getting dirty. I didn’t have any winemaking formal education so everything I have learned has been hands on. The first harvest in Washington was working an internship at Columbia Crest which is how I ended up in Washington. We decided to leave our families in the Midwest which was a really big change. My job at Columbia Crest was 11 dollars an hour, and we were very isolated moving to the middle of the desert and knowing nobody but the decision to come to Washington really paid off.

WWB: What are some of the biggest challenges with starting Two Vintners?

ML: I was hired at Covington in 2007 and later they partnered with me to start Two Vintners. The winery came naturally to me. I wasn’t initially asking to start a winery but I have always felt that the best and my favorite grapes in Washington are Syrah and Merlot. I think personally think they are the varietals that have the best expression state. At the time Covington didn’t focus on the varietals and I have always some wine on the side but I was thinking that we should be making Merlot and Syrah. There wasn’t initially a name or concept but they thought about it and said I should start my own winery and use the equipment and we will finance you to help get it off the ground. That first vintage was just 300 cases total and it was Syrah, Merlot and the ‘Lola’ red wine. The winery really took off from there.
At the time I thought we were going to keep it mailing list and do small releases. Demand grew and we got the scores and then now seven years later we are up to 4000 something cases. The challenge at the time was that Syrah and Merlot were a hard sell in the industry. These varietals weren’t selling well but they were hiding in the blends. I have seen Syrah turn around in a big way over the years but Merlot still wasn’t really selling well. I feel that it deserves its place and we want to make believers out of people. I have always prided myself in doing things that other people don’t do whether it is experimenting or working with different varietals and fermentation methods. We are always interested in trying to do ridiculous things like crafting one of the only Zinfandels in the state. I think that has been good for the brand as well. I try to be different and I want to have a unique product, which is one of the biggest challenges in the industry today. I have been able to work with some of the best vineyards in the state and the better relationship with the farmer the better fruit you get.

WWB: I was hugely impressed with your 2015 Two Vintners Grenache Blanc (WWB, 91), a wine that shows nice balance from a hot vintage. How were you able to obtain that nice structure in an extremely hot vintage?

ML: Being so far away firm the vineyard it is hard and you have to get out there and pick all of the time. You need to taste the grapes constantly and I am not really a numbers guy, I am more of a tasting guy. I pick when it tastes right. I have always been one of the first people to pick, no matter what varietal and this was the case with this 2015 Grenache Blanc. The farmer always says that I am a bit early with picking the fruit but you want to get the acid right and the addition of the Roussanne helps. I like the palate of this wine and I have moved to native yeast fermentation which I think that adds to the structure of the wine as well. A little bit of battonage on the lees also adds to the mouthfeel. There is no new wood used in aging but we have utilized two thirds neutral French oak for six months. Those elements help build structure over time with retaining the acid.

WWB: You make a great, one of a kind Zinfandel, as I was extremely impressed with your 2014 Two Vintners Zinfandel (WWB, 92). Can you talk about making this wine and the challenges with making great Zinfandel from Washington?

ML: Zinfandel wasn’t a plan and I was trying to get into the Stonetree Vineyard. I have really enjoyed the fruit from there but the problem is that the farmer is not going to have exactly what you want. That was the case with Stonetree. The farmer had this fruit and I wanted to make the wine. The fruit is really good from this vineyard. I have always liked the Stonetree fruit and we wanted to add the Zin to the lineup. I had no idea what to do with it and I didn’t have any peers to talk to about it because nobody was making it at the time. Zinfandel ripens unevenly even the best years. I have talked to people in California and the problem with the varietal is the ripening. You will have always normal grapes, raisins and green berries in the cluster. I have chose to put everything into fermentation which I have learned over time. The first year when I got the fruit it looked so bad. I was really worried about it. I called on people to help about my concern was that Zinfandel is not pretty fruit and I have learned to embrace that part of Zinfandel. Zin holds its acid and gives you the intense flavors. I think that the 2014 Zinfandel wine turned out great. I am not out to make a dainty Zinfandel and it is a hot weathered fruit that produces some big wine. This has become an important part of my portfolio and I love the challenge in making this wine. I don’t care if somms like it or not, but I love it. There are not many Zins in the state and I am proud that we make the best.

WWB: When you are not enjoying Two Vintners wines, what is in your glass?

ML: If I could choose one wine every day I would choose white wines from Alsace. Those are just thrilling to me. I think that you can get white wines that are that interesting and there is only one place. The funny thing is I make Gewürztraminer and I don’t really dive into Pinot Blanc and Riesling. I appreciate the hell out of those wines. I try a lot of wines which builds my education as a winemaker. I think that Syrah from Cornas is one of my favorites. That is likely my favorite Syrah in the world. There are just so many that it is difficult to choose from. Washington simply has great wine. I know I am biased but there are exciting things going on here in our backyards. The first wine I ever had from Washington was Abeja. I tried that was when I was living in Indiana. I love the nostalgia of Abeja but those wines are also fantastic. There are so many people doing awesome things in our neighborhood like Savage Grace, Michael is making some great wines. The best part is there is very little bad wine in Washington anymore. That really raises the bar for Washington.

One of the great minds in Northwest wine is Erik Liedholm, the longtime wine director for John Howie Restaurants. His critically acclaimed wine program has been named Best New Wine List in America by Food and Wine Magazine, as well as been awarded the Best of Award of Excellence by Wine Spectator Magazine. Erik graduated cum laude from Michigan State University’s School of Hospitality Business. Erik is also the youngest member ever to be inducted into the Chicago chapter of Les Amis d’Escoffier. In addition to his extensive history in the restaurant and wine industry, he is also the owner and distiller of the award-winning distillery Wildwood Spirits Co. I had the great opportunity to sit down with Erik and chat about his career in wine. I think you will very much enjoy hearing about his story. Here is my exclusive interview with Advanced Sommelier Erik Liedholm.

WWB: How did you first decide that you wanted to major in hospitality and be a part of the hospitality industry?

EL: When I was growing up, my best friend’s dad had a restaurant in Lansing, Michigan. Even as a kid I could tell there was something special about this restaurant. It was a Greek restaurant but they served continental cuisine. They had a lot of great stuff, and everything they did was with great humility and hospitality. I saw that they treated their guests differently than other restaurants. I was mesmerized, and knew from a pretty young age I wanted to work in hospitality in some capacity. I’m from a family of academics, my mom was a music teacher and my dad [was] a professor of economics. Wine education became a way that I could take hold of my academic roots. I’ve worked in restaurants for most of my life; I was a dish washer in high school, and through college I was a cook with the intention of being a chef. My first job out of college was at a restaurant called The Golden Mushroom which was a great spot for haute cuisine. The chef was the first Master Chef in the world so naturally I wanted to learn from him. I worked in the kitchen during the day and served as the floor manager at the night. I basically had no life and had no sleep during that time, making only 21K a year working about 80 hours a week. The restaurant didn’t treat employees right but, I learned a lot about what not to do in the industry. The shining light was meeting and working with Madeline Triffon, the first female Master Sommelier. She was truly a gem and had not only great knowledge but great humility. She was engaging and made wine accessible; it was she who took me out of the kitchen and into the front of the house.

WWB: How did you come to know Chef John Howie? Can you talk about building the wine program at John Howie restaurants? What were some challenges that you faced? How do you try to cater your menu at both John Howie Steakhouse and Seastar Restaurant? How are these wine lists both similar and different?

EL: My meeting with John Howie was odd. I had left Michigan after having been a general manager at a few different places. I was the GM at an iconic place in Carmel where they held the Masters of Food and Wine event. That resort became a Hyatt, and Hyatt asked if I wanted to stay with them to open a hotel in Seattle. This was the Hyatt down on Pine and 7 th , and they were planning to include a high-end restaurant called ‘727’ with Chef Danielle Custer. I went up to Seattle to work on that in 2001, and it was well received. Then 9/11 happened and Hyatt laid a lot of people off. They said “OK, Erik you can do everything now,” — which meant that I was thrust into being the Food & Beverage Director for the entire hotel. One day I got a call that there was a guy in the lobby who really wanted to talk with me. It was John, and he told me that he was opening a restaurant in Bellevue and he that he had been advised to hire me to manage the beverage program. I thanked him and told him that I was not looking to move. A week later the phone rang and it was John again. He essentially gave me a blank sheet of paper and asked what I wanted. I put down everything it would take for me to move. The rest was history – seventeen years later I’m still with John.

When we first started our wine list was very safe. Over time we started to challenge our guests. Our goal was to gain their trust so that the next time they came in they would be willing to try something different. We evolved that way. It allowed us to expand. In the beginning, we were constrained by a lot of things, including storage – we just didn’t have the storage space needed for an expansive list. Even a week before we opened, we had no place to put the wine. John had originally envisioned putting the wine behind the bar and we had to buy what was essentially a closet. We were able to fashion some racks and make a very simple but functioning wine cellar. We were eventually able to add a few EuroCaves, but we were dealing with a lot of people who wanted cool wine and we still couldn’t do it efficiently. We had to hire a lot of sommeliers. One person would be on the floor while the other would be chilling the wines, which is a lot of work. The long way around this was to adapt to what our guests wanted, and we started to morph their wants into our list.

There is some overlap in the wine lists at Seastar and John Howie Steak, but the clientele at Steak tends to be more particular. I want the Steak sommeliers to be comfortable with their wines and I’ve given the wine director at Steak autonomy to choose things that he thinks will work well with the menu and the clientele. I’ll jump in if the wine director needs help, but I want him to have a say. The director at Steak also has my blessing to hire sommeliers that work well with him. Seastar is a seafood-driven restaurant while John Howie is a steakhouse. At Seastar we sell almost an even amount of white and red, but at Steak they sell about 80% red wine. Our main sales goal is to make the guest happy. It’s easy to recommend an expensive wine but we try not to do that; we have a lot of inexpensive wines that will show marvelously. We also use the proper stemware for everything, regardless of price. Seastar does so much more volume in terms of big parties. It’s challenging to do tray service at Seastar, but you need to have service that’s quick and professional and thoughtful. At Seastar we have about ten sommeliers on staff – a number of them work part time, and we have a few full time people. I try to set them up for success, and I know they are hoping to inspire their guests, so I like to include some of their favorites on the list. The list here will vary slightly given who is on the floor at a given time – for instance when we had an Austrian MS here for four years, he was great at helping guests learn about Austrian wines.

A lot of the sommeliers at Seastar participate in an annual team trip to Napa or go to France with me to blend our own champagne cuvee. We have a good symbiosis between the front and the back of the house and everyone is genuinely on the guests’ side. The wait staff doesn’t run interference, they want to be sure that the guest gets what they want. We take a lot of pride in our staff, and want our guests to be treated wonderfully. But there is such a thing as too much wine information for the guests. Wine people are known to wax on about little details forever, but we try to really engage the guests and give them the right tidbits rather than cite stats or specs.

WWB: What were some of your greatest challenges in achieving your Advanced Sommelier certification? Were there parts of the exam that came more naturally or were more challenging?

EL: I took my Advanced Sommelier exam back in 1998. If I were to take the Advanced now, I think the theory portion would be really hard. Back then, the only questions on Portuguese wines were Port related, and New Zealand and Australia were not big players yet. I really didn’t know what I was getting into when I took my Advanced Sommelier exam. I just tried to focus on what I knew. The service part was really tough for me – here you are trying to pour and explain wines to someone who knows more than you. The hardest part for me was the blind tasting because back then there were no guidelines for how to speak to the wines. Now they use a sort of grid, and the candidates know what characteristics they need to touch on for each wine. But I felt pretty good going in to the exam because I didn’t know what to expect. Ignorance was bliss because I passed the first time.

WWB: What are some of your favorite pairing options at Seastar Restaurant?

EL: I think it’s important to first realize that there is danger in taking wine pairing too seriously, but there are some good rules that you can follow. My philosophy, even as a chef, has always been to match the size and weight of the wine with the richness of the food. You look at acid, tannin, alcohol and sweetness; they all play a role in terms of matching wine with food. So does preparation – is the halibut fried or poached? What are the side dishes? Sometimes the prominent flavor component on the dish isn’t the main component. If you have a cookout, you’re not necessarily paining the wine to the burger, but to the grilled onions and mustard.

My favorite pairing at Seastar is for the Hot and Sour Soup. I think this dish is absolute the best. The soup has an intense heat and different textures, with shrimp and mushrooms. Still wine doesn’t work with this. I think the best pairing is a Brachetto, which is sweet and lightly effervescent, it’s perfect.

WWB: When you are not carefully curating the wine lists at John Howie Steak and Seastar, what are some of your favorite wines of the world? What are some of the best wines that you have sampled over the past few years?

EL: Well, just recently I was in France with a good friend of mine. We drove down to Burgundy for my friend’s birthday and went to some incredible Burgundy tastings. I think one of the best wines I had was a white Burgundy, the 2012 Ravenaux ‘Le Clos’ Chablis. It was only 120 euro and it was just so good. But nine years ago for my fortieth birthday my wife gave me a 1970 Vega Sicilia ‘Unico’ and that was the best wine I ever had. That was just a magnificent wine.

Interview with Jeff Lindsay-Thorsen, Co-Owner and Head Winemaker of W.T. Vintners

An uber-talented man, Jeff Lindsay-Thorsen somehow manages to play winemaker, lead sommelier and father all in one day. It is hard to find a busier guy than Jeff. It is also hard to find a cooler guy to chat wine with. Jeff has a longstanding history in the wine industry, working as a sommelier for more than a decade. Jeff is one of the few advanced sommeliers (Level 3) in the Seattle area. He utilizes his vast knowledge of wine in his impressive winemaking. Jeff crafts some absolutely incredible wines at W.T. Vintners, including one of the best value wines in Washington, his Stoney Vine Red Wine. The last two releases of this wine (2013 and 2014) are some my the highest rated wines from Washington that I have ever sampled at this price point. I recently had the chance to sit down with Jeff and chat about his background and his wines. I think you are going to really enjoy learning more about him. Here is my interview with Jeff Lindsay-Thorsen, co-owner and head winemaker of W.T. Vintners.

WWB: What were your first jobs in wine?

JT: My interest in wine was peaked early, from 19-21 my mother was dating a man with a Chateauneuf du Pape fetish and I tried a lot of wines with them. During the same period, the woman I was dating had a father with a monster cellar. I was trying Lafite, Grange and very special wines, I yet didn't know the stratosphere in which I was drinking, but I knew they were very good. Wine then became a hobby. I made the decision to drop out of the corporate world and wanted to go back to school to learn about ethnobotany and anthropology. My wine hobby became larger. Not too long after that I was working in restaurants while in school. I started really learning about wine through fine dining, working at the Hunt Club at the Sorrento Hotel in Seattle. The Hunt Club had a strong wine list at the time and we had absurdly low markups on the wines. The wine director brought in great old vintage wines. I sought certification through the International Sommelier Guild to learn more about wine and I had learned that the job of a sommelier actually existed which meant that my burgeoning hobby could become a career. I started to do some international travel to learn about wine. I wanted to earn a living sharing my passion for wine. In 2005 I had my first sommelier job which quickly progressed into becoming the wine and spirits director at Cascadia (Seattle). At Cascadia I was given enough rope to be successful, or hang myself, and I built a great wine program. The dining scene in Seattle was pretty exciting at that time. Fine dining was still thriving, unlike today.

WWB: You have a sommelier background and are and Advanced Sommelier through the Court of Master Sommeliers. How did you make the transition from sommelier to winemaker?

JT: In 2005 I was hungry for knowledge and I wanted to learn more about wine. What better way to learn than hands on. I helped out with the harvest in 2005 in the Willamette Valley and then here in Washington in 2006. Life happens and it is hard to go back all of the time to far off winery’s to see the wine from grape to bottle. During that time I was talking with my future business partner and I told him that I wanted to learn more about making wine. Together with his father and his garage W.T. Vintners was born. In our first year we made only two barrels of Destiny Ridge Vineyard Syrah. That wine turned out pretty good. I learned a lot through my first vintage as winemaker. My wife and I opened that same wine the other day and it was delicious still. After working two more harvests, one in Burgundy and another in New Zealand, we got a better sense of what we wanted to achieve and how to do it. We figured out stylistically and philosophically what we wanted to create. We worked on building relationships with growers to have access to these great vineyards.

WWB: The 2013 W.T. Vintners ‘Stoney Vine Vineyard’ Red Wine (WWB, 94) landed at #13 on my 2016 Washington Wine Blog Top 100 and is truly one of the best values in Washington wine. Can you talk about this particular wine and what makes it so special? 

JT: We made this wine in 2012, 2013 and 2014. This wine is a GSM, as we build the blend a variety rises up to take lead. It was the Mourvèdre 2012. In 2013 the Grenache was so aromatically pretty and focused so that varietal took the lead. Grenache was effortlessly center stage. The Grenache from the Stoney Vine Vineyard just has a wonderful purity — a varietal purity that you don't often see in the rocks. The rocks for me sometimes can be where site trumps varietal. There is the iodine and seaweed, dead animal character. In 2013 the stars aligned for Grenache and it was so varietally correct. Everything else played a supporting role.

WWB: What wine you drink at home? What are you into right now?

JT: Champagne, White Burgundy and German and Austrian Riesling. Some of my favorite producers are on the Austrian side, Knoll and Nigl. On the German side, Grunhauser, and Keller. In Burgundy I am super excited about the wines of Sylvain Pataille. The purity of those producers is just amazing. 

Interview with Lacey Lybeck, Vineyard Manager at Sagemoor Farms

At Washington Wine Blog we have been able to bring you some cool winemaker interviews but I wanted to shift gears into vineyard management. Lacey Lybeck is the vineyard manager at Sagemoor Vineyards. She has a background in crop science, attaining her bachelor’s degree at WSU before focusing solely on vineyard management. Before coming to Sagemoor, Lacey worked at St. Michelle Wine Estates and Milbrandt Vineyards. She has a very large job being the vineyard manager at the esteemed Sagemoor Vineyards, as she began the job in July 2015. For those who are not as familiar with the collection of vineyards, Sagemoor Vineyards, is comprised of Bacchus, Dionysus, Weinbau, Sagemoor and Gamache, and was founded in 1968. The vineyards there were first planted in 1972. Cabernet Sauvignon, Riesling and Sauvignon Blanc are still producing high quality fruit from those plantings. There are now 18 wine varietals grown at Sagemoor Vineyards and a huge number of Washington wineries source from this farm, including Rasa, Long Shadows, Chateau St. Michelle and many others. Many wineries are producing vineyard designated wines from these vineyards. I recently had the chance to sit down with Lacey and talk wine. She was a delight to speak with, as I could feel her passion and dedication to the vineyards. Here is my interview with Lacey Lybeck, Vineyard Manager of Sagemoor Vineyards.

WWB: How did you first gain interest in vineyard management?

LL: I grew up in a farm family in Western Washington, working on the farm in the summers.  After going to WSU and having a class in crop science and growing I caught the wine bug. Each week of the class covered a different crop, learning about raspberries and blueberries and others.   There was one week that focused on wine grapes and they had a vineyard manager come up and talk about how her role was to manage and look after these three acres and produce the best quality out of any given circumstances in a year. It is not about yield and producing as much as you can. It is about this beautiful craft, producing the crop that goes into the hand of someone who makes a beautiful wine that is shared on dinner tables and with friends and family.

I was first hired on at Sagemoor in June of 2015. Derek Way had been with the company and he changed directions and moved to China. He gave me the opportunity to step in and work with a fantastic team. It is a dream job for me. When I was on my second day I had the chance to taste unique wines from separate blocks from Dionysus Vineyard. Wines from a place and the idea of terroir was something that before that experience I thought about regionally. Like the wines from the Wahluke Slope tastes different than Red Mountain. I had tasted that, but trying block 11 at Dionysus, for example, a site that has a nice hillside with a southern aspect; The way that the rows orient is a bit off east/west.   This produces an amazing blueberry characteristic which you can taste in the wines. Each winemaker will have a unique wine from that block but there is always a blueberry pie or blueberry jam note. Whereas 16A, another block at Dionysus, more windblown sandy soils and is closer to the bluff on the Columbia River, retains more cassis and red fruit notes. It just amazing to taste the berries in the field the red fruit as it progresses and relate back to that second day of tasting the wines. Even our viticulture is adjusted to preserve what the block does best. Some winemakers love 16A and then other winemakers use it and then the red fruit doesn’t fit their style.

WWB: What are the challenges with growing such a wide range of varietals at Sagemoor Farms?

LL: We grow about 18 varieties right now. We have Bordeaux, Rhone, some Italian varieties and it is getting to know each variety for what it is. Each one is so unique. When I walk into a block I have to take in what the block is telling me in that day to be able to execute the best in the season. We grow a lot of different blocks of Cabernet but each one reacts differently depending on vine age, trellis style, terrior, clone. We work closely with our winemakers to shape their wine style in the vineyard.  

WWB: Lets talk about the 2015 vintage for red and white wines. This was a vintage marred by heat spikes during the summer during what was generally a normal growing season. Can you talk about how the weather that year influenced red and white varietals?

LL: In 2015, the heat was a big part of the story. In 2013 the heat surprised us, in 2014 we made some adjustments and saw how the vines reacted. 2015 was a hot year early and leaf protection was really key, but we had practice in the years prior. That was an awesome year for the Indian Wells style of Chardonnay produced at Weinbau Vineyard. We were able to protect the fruit from the heat.  We had a little less fruit on the vine. It was all about winemakers coming into the vineyard and making their picking decisions without looking at the calendar.

WWB: I’ve spoken to many Washington winemakers about the 2016 vintage and they are very excited about the harvest and the fruit that has come in. What are your initial thoughts about the 2016 vintage and the long growing season?

LL: We came back from Taste of Washington and things were a full two weeks ahead. This was a process of reading the plants, not the calendar to lead farming decisions. We had to prioritize some varieties like Merlot, which canopy development took off while other varieties like Cabernet, were slower to develop. We produced some really nice Sauvignon Blanc from Bacchus Vineyards in 2016. I like that each winemaker leaves their own mark on grapes from the same vineyard.

We had a condensed harvest. The window winemakers harvest in a block would typically stretch out as much as a month between the first winemaker picking and then the last.  Harvest timing depends largely on the winemaker’s style. This year we had 7-10 days between the first pick and the latest. When grapes were ripe they were definitely ready to go. 2016 was a year I was so happy to be sending winemakers nicely balanced fruit in terms of having the nice natural acidity, great pheolic development and even sugar development. 20116 was marked with rolling weather patterns, one day the temperature would  spikes around 100 degrees then a few cooler days around  80 degrees would follow.  Adjusting irrigation during these heat spikes was key, too much water and your canopy can shade the clusters and inhibit the density of the wine and its color.  Too little water and your risked loosing leaves on the bottom of the canopy and exposing fruit to sunburn.  Reading the plants and the soil water profile was key to implementing reduced deficit irrigation.  

WWB: What are some of your favorite red and white Washington wines that come out of Sagemoor Farms?

LL: I love Sparkman’s Birdie for whites. Riesling doesn’t get enough love.  Sparkman chooses to pick their Bacchus Riesling at two dates.  The earlier pick has a bit less sugar, more mineral flavors and acitiy.  The Later pick gives a beautiful bouquet of fruit and citrus. Chris is then able to blend the two lots into one white wine that has amazing complexity and minimal intervention.  This wine is an interesting marriage of the work we do in the vineyard and building the blend right in the field. Red wine, I am honored to work with Long Shadows. These winemakers have their hands in fruit from all around the world. I love working with Karen Buckingham of  Sol Stone, she makes a Grenache from Weinbau that is wonderful.  Barrister in Spokane, Blizzard Wines in Willamette Valley, Boudreaux in Leavenworth… With over 100 wineries working with our fruit is makes it really challenging to pick favorites!

Interview with Brian Marcy, co-owner and winemaker at Big Table Farm

As part of Oregon Wine Month, we bring you an enticing new interview with a superstar producer of Oregon Pinot. Winemaker Brian Marcy has crafted some absolutely stunning new release Pinot Noirs. Brian sources from diverse vineyards across the Willamette Valley. The new 2014 Pinot Noirs sing with wonderful personality and Burgundian elegance. The absolutely massive 2014 ‘Earth’ Pinot Noir (WWB, 95) is an incredible wine that showcases the richness of the vintage but has a strong mineral driven and terroir driven flair. Brian’s Chardonnay releases are also excellent and excelled in both the 2013 and 2014 vintages.

Brian has a longstanding history in the wine industry, having worked for some highly esteemed properties like Marcassin and Neyers in the past. He brings his winemaking skills to Big Table Farm, a true boutique producer of Oregon Chardonnay and Pinot. In 2006 he and his wife, Clare Carver, moved to Oregon from Napa, where Brian had been making wine for ten years. They bought at 70 acre property in the Willamette Valley where Brian could make wine and Clare could work on her art, while they both could attend to their spectacular garden and farm. I recently had the chance to sit down with Brian and discuss some of his exciting new release wines. He told his story about coming to Oregon and I think you will be very excited to hear more about his journey in wine. Learn more about him and his wines at the Big Table Farm website, bigtablefarm.com

Here is my interview with Brian Marcy, winemaker at Big Table Farm winery.

WWB: Can you talk about your stops before coming to Oregon and how you decided to come to Oregon?

BM: I have always loved to cook. I also love to eat and drink. I think that sensibility carries through into winemaking. Using your senses is really important to understanding the raw material you are working with. I always loved to make things. It doesn’t really matter what it is. I started out as a brewer and went to UC Davis, there is a fermentation program there. I studied brewing and saw a lot of fermentations. I understood sanitation from a brewing perspective. I was working in Sonoma during the end of the first craft beer boom. I had already started drinking wine so I had friends in the wine business. I wanted to work at a winery and landed at Turley in 1999. I worked harvest there and went to Australia and worked a harvest there. Ehren Jordan was the winemaker at Turley and was a partner at Neyers. He hired me to work at Neyers when we got back from Australia and I worked there for three harvests and that was where I was really exposed to Chardonnay and Syrah and the aspects of whole cluster fermentation. From there I worked with Larry Turley’s sister Helen Turley, at her winery, Marcassin. In 2004 I worked there in the cellar which was a great experience. They had a lot of clients and I worked with some of the Cabernet clients, one was Blankiet estate in Yountville. I was asked to stay there and get the project moving in the right direction so I worked there in 2005 for Claude Blankiet to get his winery set up on his property. That is the about the time when we decided to move to Oregon. We had a small house in downtown Napa. We had watched it change in value dramatically. We had chickens in our back yard and we wanted more space. We weren’t going to be able to afford to do that in California given our occupations and we wanted to move somewhere that we could have some property and keep working but also be close to a big city. Where we are now really fits all aspects. We were able to afford to buy our place and both of us work in the wine industry. Clare was designing wine labels and me in the cellar. We are about an hour outside of Portland even though it feels like we are in the middle of nowhere.

WWB: What are some of the similarities and differences that you notice in the Pinot Noirs from the 2013 and 2014 vintages?

BM: 2014 was a warmer summer, as we had more degree growing days than we had in 2013. 2014 was a bigger crop which was good because we could leave things out there longer without having sugar spikes. In 2014 September was warm then but we did get a rain that I thought was great for the wine. This helped the vines finish ripening the fruit and then tone down the accumulated sugar that might have been less than desirable. I think we ended up getting some really great Pinot Noir. All of my Pinots are under 14% alcohol and that rain did that for us. 2013 has been described as a great sleeping summer, meaning that it never got too hot. It was a beautiful summer, the most beautiful that I can remember in the 10 years that I have been here in Oregon. This allowed the vines to continually ripen the fruit. We had pretty thin skins and I think the fruit was very ripe but oddly enough didn’t accumulate much sugar because September was pretty cool.

You really had to be paying attention to what was going on in the vineyard physiologically as opposed to just using numbers. I realized this and then we started picking. The first few vineyards I brought in I realized that the fruit was ripe even though it was around 20 brix. We were pretty much done picking all our fruit by the end of September in 2013. I felt that the fruit was complete and ripe. I chose not to chaptalize though we had lower sugars. Some of our wines were below 12% alcohol which is really low. I think that might have been a bit of a risk. People are generally moving in the direction of lower alcohol but the alcohol levels are not always related to ripe and flavorful wines. With the rains that came we had made a really good picking decision. We didn’t get hit by the rain in 2013 really. A few vineyards we had got caught in it and they were OK. I can’t remember if there was a huge difference in the wines before and after the rains. I think the rains were more sensational than really what happened. You can work around those things sometimes. The real lesson from 2013 is grapes can be ripe without showing ripe sugar, at 22, 23 or 24 brix. In 2014, we waited for the rains to come, and that toned down the sugar and gave the wines balance.

WWB: Can you talk about this tremendous bottling, the 2014 Big Table Farm ‘Earth’ Pinot Noir?

BM: The bottling that we barrel select is the ‘Earth’ Pinot Noir. Every winemaker will tell you that there are a few barrels that stand out and are heads and shoulders above everything else. Certain barrels speak to you for a variety of reasons. I think one of the most important aspect is the completeness of the wine. Each barrel has to be complete and balanced, and, of course, delicious. They have all the aspects in the right place. Those chosen for our 2014 ‘Earth’ are beautiful aromatically and have complex palates and a long and lingering finish. All the barrels combined all of those aspects of the wine. Sometimes I will taste from the barrel and then it won’t have any finish or mid-palate. Sometimes they don’t smell bad but don’t jump out at you but then have a great mid-palate. These barrels had everything. I don’t do that special wine every year and barrels don’t always make it into a blend or any blend -- they might be cast out for various reasons. As far as the winemaking goes, I am pretty democratic as far as the grapes that come into the winery. I try to work with each vineyard regardless of my history with the vineyard. These are all fermented in the same way. I am diligent at record keeping during fermentation so I can monitor progress and the temperatures and what it smells like. This is what I pay attention to. The barrels that they go into, the new barrels are spread across so when it comes to put together the blends then there is an evenness to what is in the cellar. I think that winemaking, you can push in certain directions but you are never going to get exactly what you expect. If you focus on only one thing, the best vineyard or the best grapes, I think you would realize that you are not as powerful as you think you are. I try to be democratic in terms of how I approach everything that comes into the winery.

We are finally at a size that if we pull out those barrels and bottle them as their own blend, the effect on the rest wines that we produce won’t be as dramatic as when we were only making about 100 cases in the beginning. Now we are making about 700 cases of Chardonnay and 3000 cases of Pinot Noir. I can pull out 100 cases and it is not going to have a huge effect on the rest of the wines. This is the wine that speaks to us and stands head and shoulders above the rest. I brought Clare into the winery for the barrel tasting. When I picked what I thought were the best barrels, she confirmed that I wasn’t crazy, and sure enough we have made something pretty special. The labels for Earth and the elusive queen are her creations and they are great looking labels. I look forward to seeing what she will do in the future for earth and the elusive queen without the constraint of the iconic aspect that our labels typically carry. This is going to be really fun.

Interview with Sarah Marquis, Mollydooker Wine CEO and Winemaker

Friends, today we bring you one of the biggest interviews that we have produced for Washington Wine Blog. It is my great pleasure to share with you my exclusive interview with one of the great faces and talents in wine, Sarah Marquis. Sarah has an inspiring story in wine and was recently named 2018 Owner/Operator of the Year at the Australian Women in Wine Awards. She has helped create one of the most successful wine brands not only in Australia but the world of wine, Mollydooker. I’ve met Sarah on several occasions and have found her to be humble and highly passionate and charismatic. She is simply a delightful person to talk wine with. I have admired these wines since the winery’s inception in 2005 and I think you will very much enjoying hearing more about Sarah’s story. Here is my interview with Sarah Marquis, Mollydooker Wines CEO and winemaker. 

WWB: What were some of your initial inspirations in wine? How were you inspired to start Mollydooker in 2005?

SM: My father was my original inspiration in wine. He loved collecting and drinking wine and as a child I spent many hours visiting wineries with my family. His passion for wine led him to planting a vineyard in McLaren Vale when I was 14. During my summer holidays, I would work in the vineyard, and this is when my father noted my interest an encouraged me to go and study winemaking when I left high school.

So then began my Enchanted Path in wine. After graduating I travelled overseas and then married my college sweetheart who was also a winemaker. Together we formed a wine consulting business and built many successful labels such as Fox Creek (my parents winery) Henry’s Drive, Parson’s Flat, Shirvington & Marquis Philips. In 2004 the only label we were making was Marquis Philips, however our partnership ended which led us to the amazing opportunity to start our very own brand Mollydooker in 2005.

What inspires me today however isn’t even associated to the winemaking process! Through Mollydooker I am able to enrich the lives of others. My greatest inspiration comes from those who benefit from the three very worthy charities which Mollydooker Wines supports; the Hutt St Centre in Adelaide, Transform Cambodia, and Mercy Multiplied in the USA. See link from our website for further information… https://www.mollydookerwines.com.au/MollydookerStory/OurCharities/tabid/444/Default.aspx

WWB: Named after your son, Luke, your Blue Eyed Boy Shiraz is consistently one of the best value Shiraz wines year after year as I can recall reviewing these wines back to the stunning 2008 vintage. Can you talk about the winemaking and special attention that you put into that killer wine? How do you produce such an amazing Blue Eyed Boy Shiraz even in challenging vintages like 2011?

SM: I would describe the attention to detail that’s applied in every step of the winemaking process as not just special, but critical! At Mollydooker it really does begin in the vineyard, where our Marquis Vineyard Watering Program® focuses on nurturing strong and healthy vines with balanced canopy growth to achieve the most intense fruit flavours possible, whether the vintages are cold and wet, or hot and dry. 2011 was cold and wet which actually allowed time for great flavours to develop. We ripen the vine so that it can ripen the fruit, and this in turn produces more intense fruit flavour. We ferment on skins for at least six days to extract the colour, tannins and flavours developed in the vineyard and we always finish the primary ferment in barrel because we believe this softens the tannins and adds mouthfeel to the wine. The wine matures in oak for about eight months, and during this time we continually taste the barrels to ensure the oak is supporting the fruit. Another aspect of the special attention applied to the winemaking process is our barrel selection. Barrels are chosen to best accentuate the flavours that the Blue Eyed Boy is well known for; plum, chocolate and blueberry.

WWB: One of the great wines that I tried last year was your 2016 Mollydooker ‘Blue Eyed Boy’  Shiraz (WWB, 94) a wine that showed gobs of blue and dark fruits and excellent tension. Can you talk about this exciting warm vintage wine? 

 SM: The vineyard ripening period of the 2016 vintage was very even; warm but not extreme. Neither was there a severe cold spell. This resulted in the grapes having an excellent flavour spectrum at the Marquis Fruit Weight® we expected. All the vineyards that were blended into the 2016 Blue Eyed Boy came from our home blocks in McLaren Vale which was exciting. Balance came easily to the wine during oak maturation which gives the tension to the Blue Eyed Boy while the fruit shines. What is unique about every Mollydooker wine is that we us our Fruit Weight grading system to make each wine. Every wine parcel is graded for it’s Fruit Weight (a sensory measure of the intensity of fruit on your palate), and each label we make must achieve a certain fruit weight in order for it to be blended into that label. This technique is what makes Blue Eyed Boy the same consistent quality year after year.

WWB: One of my favorite all time wines from Australia is your scintillating 2012 Mollydooker ‘The Velvet Glove Shiraz (WWB, 99), a wine that flirts with perfection. How do you achieve the level of weight, viscosity and tension in this premier Shiraz?

SM: Once again, using the Marquis Vineyard Watering Program® on all our vineyards help us achieve spectacular fruit. It was an absolute joy to make the wines in 2012, with the Velvet Glove being the pinnacle.

The Velvet Glove comes from a special vineyard that also produces the grapes that become our Carnival of Love (also a highly awarded wine in 2012). In order to produce Velvet Glove each year we divide the vineyard up into 16 different sections so when we pick we can make sure that the parcels that are exceptional are kept separate. Whether it is due to aspect, slope or geology, every parcel tastes a little different from the other. We leave the fruit on the vines much longer than anyone else in the region so that when the fruit comes into the winery the juice is already amazing with incredible depth and viscosity.

For Velvet Glove, we only use new American oak for both barrel fermentation and maturation, resulting in beautifully integrated soft tannins and oak that is fragrant & complementary, rather than drying. The key then for us as winemakers is to make sure that the final blend is not only 95% and above in Fruit Weight (so almost perfect in our view as it coats your entire tongue with a velvet glove of fruit) but it’s structure ( alcohol, acid and tannin) are perfectly balanced. We feel we achieve this with our Velvet Glove each year as the wine is incredibly rich and luscious, it has a complete flavour spectrum in aroma and flavour, with a palate that is long and irresistible and beautifully balanced in structure.

 WWB: In April 2017 you took over sole ownership of Mollydooker, having created one of the most successful wine brands in Australia. What are some of the challenges that you’ve faced since making this exciting change? What is it like working with your son on the business side?

SM: When I took over sole ownership of Mollydooker Wines there was certainly some people who didn’t think I would be able to run a successful business, however this only made me more resolved to build a world class winery, and I believe we’re on the way to achieving this vision. Winemaking is one of those industries typically associated with men. More and more women are being celebrated for their contributions to this creative and scientific field of work, and I applaud the associations and media involved in bringing this to light. I was honoured to be voted 2018 Owner/Operator of the Year at the Australian Women in Wine Awards. It’s rewarding to represent females in the wine industry and I embrace the challenge to encourage gender-balance and inspire new generations of women to succeed. As for working with my son Luke, it’s a dream come true to be able to work with Luke, especially as we get on so well. He’s an inspiration to me and I love watching him grow personally. To be able to mentor him and pass on my knowledge about business is one of the best things about my life.

Interview with Ali Mayfield, Head Winemaker of The Walls

As part of Washington Wine Month we bring you another exciting winemaker feature. Highly talented and having a passion for working with less usual varietals, Ali Mayfield serves as head winemaker for The Walls. A new winery, The Walls have released some really awesome wines that capture the art of blending and show wonderful poise and terroir. Ali has been in the industry for more than ten years. She has studied under former head winemaker of Corliss Estates, Kendall Mix and has a very good feel for Washington fruit. Her new releases were very compelling. I think you will like hearing about her story in wine. Here is my interview with Ali Mayfield, head winemaker of The Walls.

WWB: Ali, can you talk about your background in winemaking and how you first became interested in winemaking? 

AM: I moved to Walla Walla in 2005, after leaving a job with UPS to go back to school to study Enology and Viticulture. I was offered an internship with Kendall Mix, who was at the time making the wines for Corliss Estates. Kendall was—and still is—a great mentor to me. In 2007, I went on to work for Long Shadows Vintners, which was an incredible experience, being introduced to the different winemakers and the styles of wine they created.

In 2011, I had the pleasure of meeting French Oenologist Claude Gros and instantly I knew I wanted to learn more from him. Claude and I have been working together ever since. It was a nice combination of working with great Washington winemakers and then gaining Old World winemaking knowledge from Claude. I’m constantly learning! I first became interested in wine as a hobby—I would make a carboy or two and bottle it up, design a label and share it with my friends. It’s fun to look back on those days now!

WWB: The Walls is a new winery project that was started rather recently. Have you always wanted to start a winery? What were some of the biggest challenges with starting a winery?

AM: Yes, I’ve always wanted to start a winery—it’s a dream come true, and I’m blessed to have Mike Martin as my business partner. For several years, Mike and I were the only ones working on the project, and I often wish we could go back to the simplicity of those days. For me, the biggest challenge was adding more people to the project. I have such a great team at the winery, but it was definitely a challenge to go through an entire vintage and learn how to work together and to learn the unique strengths that each person brought to the team. 

WWB: Your new release, the 2014 The Walls ‘Lip Stinger’ Grenache Blanc (WWB, 91) is one of the best Grenache Blancs that I have sampled in the past year. Can you talk about this lovely bottling, as well as this warm vintage. How were you able to attain this degree of minerality despite the obvious heat from the vintage?

AM: I’m so happy to hear it’s one of the best Grenache Blancs that you’ve sampled, thank you! The Lip Stinger has such a great personality—this wine is always created in the vineyard with our grower Damon LaLonde at French Creek. We keep a very close eye on this site during the ripen stage, as French Creek is a warmer site for whites, which requires us to sample and monitor the pH and sugars often. The flavors developed in late August and the natural acids were still in balance with a low pH. We harvested the Grenache Blanc and co-fermented it with the small amounts of Piquepoul, Roussanne, Marsanne, Vigonier and Clairette Blanche in barrel. 

WWB: I was also very impressed with your 2014 The Walls ‘The Ramparts’ Red Wine (WWB, 92), which showed wonderful feminine and masculine components. Can you talk about the blending of this wine and what you sought to achieve in terms of aromatics and flavors with this lovely bottling? The 2014 Ramparts is a blend of Grenache, Mourvédre, Syrah and a small amount of Counoise. In the 2014 vintage the Grenache was definitely the feminine piece of the blend. We co-fermented the Grenache with Syrah, which we often do to add a touch more structure to the wine. We were patient with the Mouvédre and the vintage allowed us a longer hang time on the vine, which gave us more concentration and riper flavors—the masculine component. We found the balance of the blend by adding a touch of Counoise, which adds more brightness and acidity to the blend. 

WWB: With March being Washington Wine Month I'm curious what your other favorite Washington wines are?

AM: I enjoy drinking wines from the Rocks district—to me, it is one of the most distinctive vineyard sites in Washington. I’m currently waiting for a shipment to arrive from Force Majeure which I’m really excited about, and I’m also inspired by the wines of Avennia.

Interview with Josh McDaniels, Head Winemaker of Doubleback and Sweet Valley Wines

It is my deepest pleasure to share this exciting interview with you all. A winemaker that needs no introduction, Josh McDaniels served as assistant winemaker at Leonetti before taking over at Doubleback and Sweet Valley Wines.  If you haven’t had the last two absolutely incredible releases from Doubleback, you are missing out on some killer Cabernet. The latest 2013 Doubleback Cabernet (WWB, 94) is an intense, hedonistic gem of a wine. I had the chance to sit down with Josh and talk wine. I found him to be incredible humble and a delight to chat with, as he talked about his roots in the industry and how he learned from superstar winemaker Chris Figgins. Here is my new interview with Josh McDaniels. I hope you enjoy!

WWB: What was it like growing up in Walla Walla during the wine boom and seeing the town change?

JM: As a kid growing up in Walla Walla and seeing the very beginnings of the wine "boom", I really embraced the change and was fascinated by what it did and brought to the town.  I always saw a very qualitative and collaborative approach to the growth.  The wine industry is extremely competitive, and so am I, but the competition seemed (and still does) more about Walla Walla as a whole being competitive with the rest of the wine world.  When I noticed that, and saw the quality oriented changes, in every small detail of growth, I was hooked and immediately immersed myself as much as possible.

WWB: Can you talk about how your education at the Walla Walla Enology and Viticulture Center prepared you for working at Leonetti, Sweet Valley and Doubleback?

JM: I actually worked in the wine industry, and started my own small label before I enrolled in the Enology and Viticulture Center.  I think that beforehand experience really rooted me with some great fundamentals prior to getting a more formal education.  Initially, the college did not want to accept me in to the program due to me being 19 years old, but eventually my longtime mentor and friend, Chris Figgins, went to bat for me and I was accepted- it was a different time!  The program, however, was a great rounding out of my prior experience and gave me the tools I needed to be a successful winemaker.  The late Stan Clarke had a fantastic and realistic viewpoint on the wine industry that I very much appreciated.  When he sadly passed away, it was a unique year in which we had numerous industry members come in to teach classes and I think that in itself was very interesting and beneficial.

WWB: I found the 2013 Doubleback Cabernet (WWB, 95) to be an absolutely scintillating new release Cabernet. Can you talk about this special wine and the vintage, as well as the winemaking behind it?

JM: The 2013 vintage was another great growing season coming in between a string of great growing seasons.  We always approach our winemaking to be more of an elegant and restrained style of wine.  It would have been easy for our owner, Drew Bledsoe, to come in, slap his name on a bottle, and make really over the top, extracted, over ripe and oaked wines but that is not what he wants and I have been excited about that since the inception of the project as it is what I was used to with the Figgins Family.  I think the 2013 Doubleback really exemplifies that notion of finesse and elegance, especially as our Estate fruit percentage continues to make up a higher percentage of the blend- something we are extremely excited about.

WWB: What was it like working under Chris Figgins at Leonetti? 

JM: I have the utmost respect for the entire Figgins family.  Chris's Dad, Gary, and my Dad worked at the Continental Canning Co. here in Walla Walla when I was little and so in that regard, I felt like I could relate to having humble beginnings.  They're success over the years has been well earned and to be able to be a student in their cellars was a tremendous experience that I did not take lightly.  Being so young when I got in the wine industry, their style of winemaking was truly engrained in to me from the start and I really appreciated my almost 10 years of time working under Chris.  From the vineyards, the winemaking and the business of a winery, he was a fantastic teacher.

WWB: What are some of your other favorite producers of Washington wines and wines of the world?

JM: Some of my other favorite Washington producers are the likes of Gramercy, Abeja, and of course all of my friends in what we call the "Young Guns" group.  Outside of Washington wines, I have lately been loving Oregon Pinot Noir such as Bergstrom and Soter.  Abroad, I have become a compulsive shopper with Master Sommelier Ian Cauble's "Somm Select" which I have recently been more in to Right and Left Bank Bordeaux, and the Northern Rhone valley.  Lastly, I spent some time working in Argentina for Paul Hobb's Vina Cobos and so am always a fan of their wines as well as the likes of Achaval Ferrer down in Mendoza.

Interview with Mark Ryan McNeilly, Owner of Mark Ryan Winery

One of the truly iconic names in Washington wine, Mark Ryan McNeilly is a largely self-taught winemaker who founded Mark Ryan winery in 1999. Mark focused on constant study and learning from some of the best winemakers in the state.The first few vintages were actually made in garages and it wasn’t until 2003 that Mark Ryan settled in Woodinville. Mark sources from some of the best vineyards in the state and has gained a nationwide reputation for rich, voluptuous reds. He also makes some killer white wines and great Pinot Noir from Oregon in his Megan Anne Cellars project. I think you will really enjoy learning his story in wine. Here is my feature on Mark Ryan 

WWB: How did you first become interested in wine?

MR: Well, basically I flunked out of college and was waiting tables and bartending. I was very interested in wine, and being a curious person by nature, I did a ton of research. I completely immersed myself and learned all I could about the entire wine making process. Then I started selling wine wholesale where I got great sales experience, deepened my knowledge of wine, and developed my palate. I was hooked, and decided to turn my hobby into a business. The first few vintages I produced out of garages of friends. I was selling wine for Unique by day, waiting tables at Yarrow Bay Grill in the evenings, and making wine every chance I got. This was 1999 and there weren’t the great local wine education programs like we have now. I did take a few courses down at UC Davis, and devoured books, but a lot of my education came from conversations with established winemakers and growers. I spent about 18 months as the national sales rep for Matthew Cellars, and was constantly chatting up their winemaker, Mike Januik. Chris Upchurch of DeLille Cellars was also very generous with sharing information and his time. Jim Holmes who owned Ciel du Cheval Vineyards was making wine for Kiona, and was my go-to for winemaking theory and any problems I was having during fermentation. Having access to these guys was amazing, and a truly one-of-a-kind education.

WWB: Can you talk about your decision to start Megan Anne Cellars? Talk about your new release wine, the 2016 Megan Anne Cellars Pinot Noir?

MR: In 2006 we started making a Pinot Noir for Mark Ryan with grapes were sourced from Lachini Vineyards in the Chehalem Mountains. My wife, Megan, and I love the area and spend it a lot of time there on wine business and for fun, we even got married in the Willamette Valley! In 2014 we were introduced to Isabelle Meunier who was leaving Evening Land and hired her as a winemaker—and Megan Anne Cellars was born. Isabelle makes the wines and Megan and I are involved as much as we can be from Washington. Isabelle is great at interpreting our stylistic vision and is fully in charge of the nuts and bolts of winemaking in Oregon. My full attention is on Mark Ryan and Board Track Racer. I am all about creating talented teams and forming partnerships. Mike MacMorran, formerly of DeLille Cellars, has been a part of the Mark Ryan wine program for years. Mike’s winemaking team and our vineyard partners work really hard to see that we have access to the best fruit. We have great winemaking teams and everything we do at Mark Ryan, Board Track Racer, and Megan Anne Cellars is a team effort.

WWB: What can we expect from your new brand, Board Track Racer?

MR: The first Board Track Racer vintage was actually in 2008, but we did open a Board Track Racer tasting room this year! Making ultra-premium wines for Mark Ryan it was important to me to have a declassifying program too. I wanted to make some wines that were a bit less serious. I wanted BTR to be more fun. I love motorcycles and I don’t know if wine and motorcycles necessarily go together but it works for me. We started out making The Vincent Red and we now have five wines all based on vintage motorcycles. Now it’s not really a declassified program but more a purposeful program. We are able to offer wines to a wide range of consumer. I come from a wine sales background and sold everything from $4 wines to $300 wines. I understand that a $60 Cabernet from Mark Ryan is not for everyone. But I love the opportunity to engage everyone at all pricepoints, and BTR is a great introduction to our brand. These are wines that are fun to be around and sometimes more approachable upon release.

WWB: A lot of your acclaim has been with the red wines like the 'Dead Horse' Cabernet Sauvignon but your white wines have been exceptional. Can you talk about the new 2017 Viognier?

MR: We have a lot of space in our new production facility in Walla Walla. Our approach was very similar with the 2017, but we were better able to achieve greatness with our larger space and the talented labor pool in Walla Walla. The 2017 Viognier was made with grapes from Olsen Vineyard in the Yakima Valley, where previous vintages used fruit from Red Mountain. Olsen is a great vineyard and the grapes are from a cooler site. This wine now combines Olsen with Red Willow Vineyards. We want to honor the fruit, texture, and aromatics but we went to have great acid and minerality too. I am not a fan of overripe Viognier— I like to walk that fine line between minerality and rich, peach and melon aromatics and flavors. As far as production goes, we are about 20% concrete and 50% natural French oak and then a touch of new barrels and stainless.

WWB: Can you talk about your wine cellar and some of your favorite wines of the world? 

MR: Both Megan and I are big fans of Oregon Pinot Noir. For me they are the perfect wine for enjoying with good friend. They are fruit forward wines with a nod to the structure found in Old World wines. Some of my favorite Oregon producers are Shea, Lavinea, from Isabelle Meunier, and Beaux Frères, which are expensive, but are really good! We also love white Burgundy. If I’m not drinking Washington wines, I love a good Meursault. I love great Chablis and Raveneau is a favorite producer. I have a few bottles of that in the fridge now. Dauvissat is fantastic too. I can hedge my bets when it comes to white Burgundy. The village of Cornas in the Rhône valley holds a special place in my heart. The reds being produced in Cornas and St. Joseph are fantastic.

Marcus Miller crafts the wines at Airfield. Marcus earned a degree from Walla Walla Community College’s enology and viticulture program, and has worked at other Washington wineries, including Canoe Ridge in Walla Walla, before being head winemaker at Airfield. The Miller family has been growing premium grapes in Washington since 1960 and one of his grandfathers was even friends with Walter Clore, who is generally known as the father of Washington wine. After many years of solely growing grapes, Airfield Estates was founded by the Millers in 2007. Since that time they have achieved some incredible success and have even started a second, less expensive label of wine called Lone Birch. Airfield expanded from roughly 2000 cases in 2007 to 20,000 cases by 2012. Despite this expansion, the quality of winemaking is evident. Here is my interview with Marcus Miller, head winemaker at Airfield Estates:

WWB: Can you talk about your background as a winemaker?

MM: I was raised on the vineyard and when I was growing up it was more the diversified farm. We had asparagus, mint, grew corn and grapes. In the 90’s, during high school and college we began planting more and more grapes and now today that is all we grow. My dad was a farmer and didn’t really bring the wine culture into our house so growing up I saw grapes as another crop and had no real sense of the culture and the industry. I wasn’t all that interested in was into business and got my bachelor’s degree in business. I went into finance and worked in Plano Texas in finance. After high school I decided to attend Principia College in Illinois and traveled away for school. I ended up getting a master’s degree in finance from University of North Texas. My dad was saying that I was his only son and wanted to know if I was interested in the 1200 acre family farm. Out of courtesy to my dad I decided to come home and I told him that was going to take six months to make my decision. I came home after grad school so it is January and was having a miserable time working with the crew pruning wine and concord grapes in sub freezing temperatures and not loving it at all. When you get out on the cold it is on the tractor and that is not my cup of tea either. At the end of January my dad sent me to the annual conference WAWGG, the association of wine grape growers. The CEO of St. Michelle, Ted Baseler, was speaking on the fact that that year the Wine Spectator had 12 of the top 100 wines as Washington wines and he was saying that we were only .3 percent of acreage in the world. Being a finance guy it was easy for me to see that this was more than a commodity crop that we were growing on my family farm and grapes in Washington had potential to be world class.
My eyes were now open to what I had at my fingertips. I still wasn’t thrilled with the vineyard life but I got to know some of the winemakers and what they were doing. This would mean that I would be artist, part chemist and part businessman as well. I would be travelling around the country and sometimes around the world. I was thinking that the wine world was way cooler than I ever thought and I saw myself starting a winery with my father in about 8 years once I had worked for 2 or 3 established winemakers and learned their secrets. My plan for 8 years of winemaking experience would turn into 15 months as my Dad saw the time to begin making wine in fall of 2005. In the New Year I took spring classes at WSU Tri Cities and quickly learned that the best program in the state was the Walla Walla community college program. They built a 6 million dollar facility and there were just ton of internship opportunities. I appreciated the intensive science component of WSU but at that time they didn’t have any lab classes and you would learn how to make wine in a book. I consider winemaking an artisanal craft and you have to learn from a master winemakers, pick their brains and harness their best practices. In 2003 the only place to get an experience like that was at the WWCC program. So I really loved the opportunity that was going to be provided there.
I left attended Walla Walla Comity College’s enology program and worked harvest at Canoe Ridge. I worked under Kendall Mix the head winemaker there. I had a great opportunity to learn from him and get my feet wet for the first time with a true harvest experience. At school, everyone I know graduated in two years but thanks to my growing up in the vineyard family and having worked internships at Columbia Crest all through college my instructor Stan Clarke allowed me to get out of the viticulture classes and all of the general prerequisites and I was able to get through the program in nine months. Fortunately I found a job right away with Tsillian Cellars and worked there for two years, first vintage being the assistant winemaker for Katie Perry and then she left to have her own winemaker. I was given the title of winemaker after that and brought my roommate Peter Devison to help make the wine in 2005. That was when my dad said the time was right and with our contracts up we could make some fruit available and we should start making wine. Halloween was my last day at Tsillian and then I started the Airfield Project and been making wine here since 2005.

WWB: Talk about the diversity of terroir with this huge estate vineyard?

MM: Talking about the diversity of the ground, most of the estate vineyard has a moderate slope facing southwest and a nice balance throughout the day on the fruit. The soil structure is fairly similar and our soil is silt loam (Warden Silt Loam) and that is the predominant soil and similar structure in most of the grapes. Our farm is almost continuous and it is large but it is a short distance from one side to the other. Our farm is alpha numerical and it is about 60 blocks but having it alpha numerical a good way to manage the vineyard blocks. Our highest elevation vineyard site is 1250 feet range and most of our vineyards are from 930-1100 and the higher it gets the soil becomes more sandy. In terms of how the terroir affects the fruit is we are one of the cooler sites in the state. Yakima tends to have some of the coolest nights in wine country which leads to great acidity in our reds and whites. Our reds and white wines probably have 10-15% more titratable acidity then the average wines from Washington State.

Flavor wise, we have great purity of fruit from varietal to varietal. This is also very distinct from vineyard to vineyard. An Airfield Pinot Gris tastes nothing like the Airfield Chard or Viognier. A lot of stone fruit from peach to pear and the Riesling has the green apple, that spectrum in flavor profiles. Tannin structure wise, tannins are there but not too heavy. Other regions like Red Mountain have more tannin than we do and our biggest wines tend to be our Merlots. That is the wine that I have to watch the tannin structure on. Obviously growing practices is another thing that makes the terroir different. I do some pretty unique stuff with vineyard management and one of the things that I do is use a product called Extend-day and that is a product that is primarily used in the orchard industry. Extend-day works by getting more light into the canopy. It has been scientifically proven that with more light intensity you see an enhancement in Anthocyanins (color) as well as tannin concentration. Just tasting berry’s in the vineyard you can notice the difference between the extend-day and non extend-day fruit. The extend-day fruit has more turgidity really popping in your mouth. I have always felt that the skins feel thicker in the extend-day fruit. The extend-day is not cheap, costing over $3000 an acre, but is felt to be well worth the investment in helping craft concentrated high end wines. Basically the concept is you are trying to get more light into the canopy to get intensity of fruit and you do that by putting this cloth like thing that is extended to the vineyard row. That bounces the sun and that sees the orientation of the leaves changing. There is so much radiating and that sunlight has three effects and the least as which you see more ripeness and higher brix but three really cool thing is the skins. You taste the berry with Extendday and the skins are thicker. What you see in the glass that is different the color will be darker and the structure is bigger and the tannins are just more color and more tannins. You can make a bigger, bolder wine by using this product and we use that on Cab, Merlot and Syrah in the estate vineyard.

WWB: What are some of the more unusual varietals that grow well in the vineyard?

MM: That all dates back to Chelan. It is 2005 and I had just got done making my second vintage and I am working with Malbec, Sangiovese and Viognier and a lot of varietals that we weren’t growing on our farm. At the time we were growing Merlot, Syrah and Cabernet. As we were headed down the road wanting to use exclusively estate fruit what I decided is we don’t know what grows best because this is all we have grown. Secondly, I am going to have to get complexity from my one vineyard sites and I am going to get that complexity from bringing the varietals together and blending. I guess my timing was right and red blends have gone crazy in the past decade and I definitely love the experimental aspect of that. I love to experiment with the varietals. Our family ended up growing all 5 Bordeaux varietals and Counties, Barbara, Dolchetto, Sangiovese, Zinfandel and all kinds of whites like Marsanne, Rousanne, Viognier. We even planted Moscato and it has been really fun to try these grapes and get to know them and see what they are capable of in the Yakima Valley. I had this plan to whittle down them and there was no way that they were going to be doing well on our property. I get close to eliminating one and Coinoise didn’t ripen and didn’t produce and then 2008 and 2009 gets back to back gold in the San Francisco wine competition. As soon as I get discouraged with a varietal it does well. We haven’t really changed the landscape much and pretty much what was planted in 2006 we still have. That makes it really fun and I think out club members really enjoy these obscure varietals.

All of our varieties (27):

Bordeaux Reds (5): Cab Sauv, Cab Franc, Merlot, Malbec, Petit Verdot

Rhone Reds (5): Syrah, Grenache, Mouvedre, Cinsault, Counoise

Sparkling Reds (2): Pinot Noir, Pinot Meunier (I have never used this variety, sold to CSM)

Spanish (1): Tempranillo

Italian (3): Dolcetto, Barbera, Sangiovese

USA (1): Zinfandel (or Croatia)

Bordeaux Whites (2): Semillon, Sauvignon Blanc

Rhone Whites (3): Viognier, Roussanne, Marsanne

Burgundy (1): Chardonnay

Alsace (4): Gewurztraminer, Pinot Gris, Muscat, Riesling

Aviation Series (6): Tradition blends that have been time tested from around the world

Aviator: Left Bank Bordeaux Blend

Dauntless: Right Bank Bordeaux Blend

Mustang: Rhone Blend

Spitfire: Super Tuscan

Hellcat: Tempranillo based blends with Syrah and Grenache (like what is done in Australia)

Rhone White: Lightning

Vineyard Salute (2): Non traditional blends meant to represent the flavors of the vineyard.

Bombshell red: Merlot, Syrah based with other bdx varietals and sometimes Sangiovese.

Flygirl: Pinot Gris and Viognier based blend that bring 10-20% barrel of (Viognier, Roussanne, or Chardonnay) sometimes Gewurztraminer is added.

WWB: I was hugely impressed with the level of richness and acid structure obtained in your 2013 Late Harvest Riesling. Can you talk about the winemaking for that exceptional wine?

MM: I will tell you that I can’t take a lot of credit and I think that the purity of the fruit and when it gets concentrated through the process of freezing in the vine, something magical happens. The wine that you tried and loved, I haven’t gotten a lot of huge scores but when I have it has gotten for that wine. I don’t take a lot of love to making it because you are just exhausted from this long harvest and you are putting these to press and the normal press cycle might take two days. It is a long process to try to extract that rich and intense fruit and juice inside the barriers and you have to be patient and take your time. The fermenting process for this wine is really slow and we are just watching it every day and you are just kind of waiting. There is nothing really special with how we process it but it is the fruit, our Riesling in particular, has resonated with the late harvest style. I would say that we have made three or four exceptional late harvest and I am always amazed by the reception from our customers and the press.

WWB: How did you decide to start the Lone Birch label?

MM: We started out with Airfield and been doing that since ’05 and then I think that it has been an evolution and since our first vintage in 2009. We saw an opportunity in the marketplace at a lower price point and wanted to capitalize on that. We did a red blend and a white blend originally. When we were coming up with the label, we wanted something that was not aviation themed. We didn’t want some spin off with Airfield and something that would be a standalone brand that didn’t have a lot of connection. So then to be able to sell it in the marketplace with two different distributors.

We did a red and a white and the story comes from the land of my great grandfather and this is now a 4th generation farming operation. Washington State has, the Airfield story. My brother in law came up with the Lone Birch idea. The founding father of our business, he had planted a series of Birch trees, some at his house and some at the farm, but there is one birch tree that sits at the main intersection that takes you to the farm. I have to think about the logic about planting the tree was kind of a directional side. You want to get out to us, you know you have arrived when you have gotten to the Birch tree. We didn’t have Google maps back then and growing up the Birch Tree was how you got there. I think about the brand today, you have for generation and each person is tending to these trees today. Just like the Lone Birch tree guides you to the property, we are guided by the farming legacy of our fathers. This tradition that is guiding us and now we are farming it and stewarding it. Hopefully this means leaving the land at a better place for our kids. I think about all these different aspects. If you come out Lone Birch tree is just right like it is on the label.

WWB: What are some of your favorite Washington wines and wineries?

MM: We are always trying to get better and we are changing our packaging and always tweaking our winemaking. I love how young our industry is and how vibrant it is. There are so many new people entering the wine industry right now. There are some great and strong graduates and it is a really fun time to be in the industry. Talking about wineries, we do comparative tastings and we are trying things from Washington and beyond. I have two small kids at home and going to the neighbors and tasting their wines isn’t happening a ton right now. Back in the day when I was in Walla Walla, a guy that I looked up to was Chuck Reininger, I liked his wines. Got to know Chris Figgins well, we were leaders in the state church group and Chris was a cool guy and a guy to talk to when I was getting started in the industry, so those were two men that I looked up to.

Today, being a Chateau St. Michelle grower, Chateau St. Michelle and Bob Bertheau. Our job at Airfield is to produce the best wines in Washington at every price point that we work at and what Chateau St. Michelle is able to do is just awesome. They are making some great wines. One of my favorite wines was the Tenet project. I was really impressed with that. I was sitting at the table next to Bob and each table had a bottle of Tenet and some of their other wines. I told him, this juice is killer and I shared it with everyone at my table. It was some of the inspiration that we use to do our GSM blend this year. We are really excited about what we have done and we really like our 2015 wines. My wine budget tends to be more in the moderate range. I have had Quilceda Creek Red Wine a few times and I really love Bob Betz and what he does and the textural elements that he brings with Syrahs. I am trying to assemble my team and so I have a lot of people that I look to in helping me in craft our style of winemaking. I don’t know if you have ever had Lobo Hills and the head winemaker there makes his wins at my facility. The original agreement was that he could work as my assistant winemaker and helps me make decisions. Tony has helped me.

My Wine Team:

Marcus Miller - Winemaker, 11 vintages crafting Airfield

Lori Miller - My sister, Wine Business Masters, University of Adelaide - great pallet.

Pamela Solis - Assistant Winemaker, VE Degree from Argentina, 4 vintages in Argentina, and 4 vintages in US at 3 different wineries. Started with us February 2015

Erica Orr - Consultant, UC Davis, Multiple Woodinville clients projects, comes over twice a year for blending. Is on speed dial if I ever have a question. Started with us Spring 2014.

Tony Dollar - Winemaker, Lobo Hills. Has made his wine at our facility since 2011 and has always has offered me his pallet and his help.

Not to leave any one out, three great cellar workers: Carlos, Fernando, and Juan.

This year we hired an assistant manager, Camila Solice. She is from Argentina, Mendoza. My dad passed away this last year and now I am not only winemaker but CEO of the farm and working on international distribution and I head that and the accounting office and it is just too much work. Airfield Estates is now at 40,000 cases and I needed to hire someone. I put out the application and I got 63 really qualified applicants. The three finalists that we had, we had her and the two others blend our 2014 Chardonnay. Hers was awesome and we knew that she had the knowledge and skill set but she also had the plate. She has been great to work with. We are also working with Erica Orr and she is great and she is down to earth and super cool. I don’t think I have had a bad wine that she has made. The way I look at it is get a good team together and together are going to make some pretty cool wines. I definitely bring an experimental approach.

One of the great faces in Oregon wine, Moe Momtazi is the visionary behind the Momtazi Estate as well as Maysara Winery. Moe first purchased his esteemed property in 1997 and built an incredible vineyard that is absolutely thriving right now. Visiting last year I was absolutely enchanted by not only the vineyard but his outstanding Maysara wines that age gracefully. As we ring in the Persian New Year, I recently had the chance to sit down with Moe, who is Iranian born and escaped Iran with his wife on motorcycles. He has a wonderful story in wine. Charming and down to earth, Moe is one of the iconic figures in Oregon wine and I hope that you enjoy this exclusive interview.

WWB: How did you decide to purchase the 500 acres of land in 1997 to start the Momtazi Estate? Were you always interested in owning a winery and vineyard?

MM: I bought our property back in 1997 as an investment, knowing that land is a precious and non-renewable resource. I have also always wanted to prove to people that there are other options in farming than the conventional way. Big businesses and agro-chemical companies claim that in order to feed the world population in this day and age, you have to use synthetic fertilizers, herbicides, and pesticides. However, there are unique methods of farming available under which healthy food can be produced. This food is nutritious and keeps the environment pure and clean without creating waste. The conventional method of farming has created big environmental and physical and mental health issues for mankind that, even if we had all the tools and resources to deal with it, would be extremely costly and take several generations to correct. 

Considering myself an environmentalist, I am frustrated that the majority of us do nothing but complain of how bad things are without having a solution for any of these issues. Only pointing out the problems in society does not help us move forward, instead it becomes overwhelming and depressing and when problems seem too large, people end up accepting the status quo. Studying history and seeking to understand why, in such a short time frame, our food chain has become so contaminated made me want to come up with solutions. I decided to pull up my sleeves and get to work. Grapevines and wine in Persian culture are considered a gift from the heavens. As a child, I followed my grandfather, who farmed holistically, and my father, who made wine for family and friends. This made it easy to turn our property in the beautiful Willamette Valley into a vineyard and winery. We produce great wine to be enjoyed by many generations to come.

WWB:: Visiting the Momtazi Vineyard last summer I was struck by the incredible heterogeneity in soils at the vineyard. Can you talk about how these complex soil types translate into different styles of Pinot Noir?

MM: We are so fortunate that we have so many soil types at our property. Soil is actually the foundation of agriculture. While the topsoil is important, the subsoil is even more important to me. Grapevines have the tendency to dig down very deep in search of water and minerality. Therefore, it’s imperative that your soil be a living soil with enough microorganisms to be able to bring all the earthly and cosmic forces together in a balanced way.

WWB: I had the change to review your beautiful 2015 Maysara ‘Immigrant’ Pinot Noir (WWB, 90) which showed good richness from this warm vintage in the Willamette Valley. Can you talk about this special wine that helps contribute to immigrant and refugee programs?     

MM: Years ago, when my wife, Flora, and I escaped from Iran on motorcycles, Flora eight months pregnant at the time, we promised ourselves: whenever we could, we’d help other immigrants in need. We made about 500 cases of Immigrant in 2015 and now a third of its proceeds go towards helping immigrants and refugees.

WWB: Your wines age gracefully as this fall I sampled your 2003 Maysara ‘Reserve’ Pinot Noir (WWB, 91) as well as the absolutely scintillating 2008 Maysara ‘Asha’ Pinot Noir (WWB, 93). What is it about not only your wine production but your vineyard site that helps create such beautiful, age-worthy wines?

MM: We try to make wines that are pure, honest, and express a sense of place without manipulating them. We let the vintage and Mother Nature express themselves. As for winemaking, we don’t adjust acidity or use any enzymes, commercial yeasts, or sugars. This method of winemaking needs a little extra time for the wine to evolve and express itself in a proper way. Our farming practices are based on the idea that everything should come from within our own ecosystem without bringing in outside input (e.g. fertilizers). We raise our own animals in the farm and collect their manure for compost. We grow a variety of medicinal and dynamic herbs and flowers that we steep into teas to keep the plants healthy so that they don’t need any harsh materials. We preserve a good portion of the farm as pastures, forest, meadows, and reservoirs and encourage wild and domesticated animals. The end results of these holistic practices are healthy grapevines and great wine that ages for many years.

WWB: When you are not enjoying your Maysara wines, what are some of your favorite wines of the world?

MM: I enjoy all sorts of wines, as long as they don’t contain too much sulfite. I have actually enjoyed wines from Georgia and Middle Eastern countries that were made by amateurs that have blown me away by how good they were.

Interview with Aryn Morell, of A Morell Wines

A Washington winemaker that needs no introduction, Aryn Morell is originally from Western Washington and was a top golfer growing up. He attended the University of Nevada Las Vegas (UNLV), for their golf program and also studied Chemistry at the UNLV. Aryn felt inspired following a weekend trip to Napa Valley and realized that wine industry might be for him. He then had his start Napa Valley in late 2003. Aryn worked for some prestigious properties there including Golden State Vintners, Edgewood Estates, Silver Oak and also worked for a company that consulted for Joseph Phelps, Quintessa, Hartwell, Chimney Rock, Caldwell Vineyards, Vineyard 29, Chappellet, Rutherford Hill, Spring Mountain Winery, Stags Leap Winery, Turnbull, and many others. Following his four years in Napa, in 2007 Aryn moved back to his home state, working at Matthews Winery as winemaker. Since that time he has founded other winery projects including Alleromb, Morell-Pena and also consults for Tenor, Mullan Road, Gard and Ardor projects. HIs wines are focused, balanced and superb. I recently had the chance to sit down with him for a three hour tasting and chat wine. His vast knowledge of winemaking and the wine industry was apparent. He was a delight to converse with as I admired his candid and precise approach to making wine. Aryn is a superstar winemaker in Washington wine and I hope you enjoy my interview with him. 

WWB: What was it like starting your wine journey in the Napa Valley and working for storied properties like Silver Oak? How has your experiences in Napa made you a better winemaker?

WWB: At the time, I didn’t think much of whether starting in Napa or anywhere else made much difference. I was young (22) and wasn’t a huge wine person although I enjoyed wine it wasn’t a huge part of my daily routine. I went there because my brother was there and in visiting I enjoyed the vibe, the beauty of the valley and the general combination of science and art. I’ll admit at the time I was more interested in the science aspect as I’m wired to look at things critically. Over time you begin to see the art in it but that came much later. Working at Golden State Vintners and then Silver Oak was educational to say the least; I got to see the very large side of the industry at GSV and was actually there when The Wine Group bought them in 2003. When I went to work at Silver Oak it was a harvest/intern position and I started out taking vineyard samples and then transitioned into the cellar as harvest came closer and filled in literally everywhere as I was given the freedom to go wherever they needed me. I stayed on after harvest and went and did what they asked which was a little bit of everything. I’m not sure that Napa by itself made me a better winemaker, but it certainly gives you perspective on how a very established region operates. Getting to see so many wineries and operations you get the sense of how much money and time is involved and how many people are actually involved in making wine. Coming to a region like Washington was eye opening after being in Napa, it was like stepping back in time. Small wineries, small budgets and an apparent lack of inter-winery competition. On my first trip to Washington I was told about a late night by winery X, because they had gone to help another winery finish harvest, it was something I couldn’t comprehend at the time. I grew up as an athlete and find a way to compete at everything I do (including winemaking) so the passiveness was certainly something new for me as I found Napa to be far more competitive. Another thing in hindsight that drives the way I operate now is that the correlation to how many people are involved in making decisions at a given property dramatically affects the resulting quality. And that relationship is generally the opposite of what you may think. The places that had fewer voices involved tended to make wines that saw higher highs and more distinction as far as quality and places with more people made wines consistently but not necessarily great wines and also without much of a signature. There are certainly larger wineries that make great wine, but those places are seeing direction being dictated from only one or two people. There is certainly a conscious decision at many wineries to go one way or the other. The bigger brands erred on the side of consistency while sacrificing some quality and individuality and the smaller guys by size not budget...erred on the side of letting fewer people be involved so as to allow a more singular focus and style to define the wines. That concept drives the way we interact with our clients every day.

WWB: Your winemaking talents touch everything from Sauvignon Blanc to Merlot to Malbec. Do you have any varietals in particular that you most enjoy working with? What new Washington grapes or regions make you the most excited?

AM: Sadly my answer is pretty generic, I love working with everything (except maybe Roussanne…) and for me the challenge is to understand what each varietal is good and bad at and create a plan to maximize its chance for success. Every vineyard, varietal and clone have unique properties so it’s trying to gather enough knowledge to make decisions about what needs to be done to get from A to B. Each winery we work with has a unique style so making the same varietal for each winery entails dramatically different protocol to achieve their distinct signature. Too many consultants make the same wines for every winery they work with, some times intentionally (because they feel you hired them for their style) and other times because there is no desire or capacity to make unique wines for everyone you work with as its time consuming and very detail oriented. Right now I’m most excited about Pinot Noir because we’ve never had it in the winery and we planted a vineyard a few years ago after years of weather mapping and choosing the right location. It’s also the newest project so it’s like having a new child and everyone is interested in seeing what it’s going to look like, be like etc… I’m not good at staying still so there is always some new “side” project that we just can’t resist trying. Can you say sparkling wine…;)

WWB: Last year your wines from Tenor were hugely impressive, including the stunning 2013 Tenor Sauvignon Blanc (WWB, 92), which was one of the best new world Sauvignon Blanc wines that I reviewed last year. Can you talk about this fantastic wine and also about some of the challenges with making Sauvignon Blanc in Washington?

AM: I think that wine specifically is one of the more unique wines we make. Its Sauvignon Blanc that is macerated on the skins for 12-36 hours depending on the vintage, then pressed, settled and racked to barrel for fermentation. We have been using more new oak than most would expect in Sav Blanc but in larger formats, tighter grain and lighter toasts. This year we will be going to 600L’s after a few years in 300’s. It’s certainly not a shy wine, but as most Tenor wines it’s meant to showcase a single varietal in a ripe and opulent style but still with good freshness, which is key to maintaining some sense of balance. It’s ok for wines to be big and ripe but they still need to be drinkable and that comes with balance and for me balance has nothing to do with alcohol solely, it’s the sum of the parts and how they work with each other. I think the 2016 version will be the pinnacle of what we are trying to achieve in that style. Sauvignon Blanc is perfectly suited for the Columbia Valley as long as wineries control yields and exposure. The biggest issue with all whites in WA is exposure, we have such long exposure times on the west side of the plant so it forces many growers who didn’t plant off axis to heavily shade the west side and leaf the east. The problem then is the ripening is uneven which can have some complexity benefits (as long as the burn and sun degraded fruit is dropped) but it’s always easier to grow more uniformly and change your picking times to create complexity in your wines.

WWB: One of the best wines from the Walla Walla Rocks region that I sampled last year was your gorgeous 2014 Ardor Cellars ‘Stoney Vine Vineyard’ Syrah (WWB, 94) which was a sexy Syrah that showed massive range and Rocks character. Can you tell us more about this fantastic wine.

AM: I’ll be the first to admit, I’m not a huge fan of the “Rocks” so this is the only fruit we pull from there and it’s because the Kubrocks who own Ardor love it. My goal in making any wine for a client is to give them what they want but to also maintain some sense of restraint when it comes to areas that tend to skew out of my own personal taste. There tends to be the desire to take what is already a unique area, with its own unique growing conditions and try and magnify what it’s already going to do naturally. The amount of complex sulfides, high pH and green notes from the long vegetative cycle that are generally created from those growing conditions and then winemaking to amplify them seems counter intuitive. I chose to allow the wine to show the classic Rocks profile but in a more understated way. Our winemaking style is clean, pure and delineated regardless of the brand and we try and allow what the site wants to do naturally to take over after that. That wine was one of the more feminine rocks wines in its youth that I’ve had the chance of trying and in my opinion is what I would hope more vintners in the area would attempt. The “Rocksiness” is still going to come out with time and air but the wines would show so much more range and development in their youth rather than going right for show from the start.

WWB: The releases from your winery, Alleromb, were hugely impressive across the board. What are some of the challenges with running your own winery and also doing a great deal of consulting winemaking? What were some of your favorite recent Alleromb releases? 

AM: The easy answer is capital; obviously wine is not an inexpensive hobby so it’s making sure you plan well and budget, especially if you’re on a more limited budget. The second thing is setting aside the time to go sell it. The easy part is we make all the wines in the same facility so I’m not going from place to place wasting time and energy with travel and having different staffs at each place. Our staff knows what we’re trying to achieve for each wine and every year that goes by we all get better at each aspect of the process. The problem is we make almost 70 different wines and nearly 40,000 cases at this point so having extra time is relative. The new Grenache’s are my favorites at the moment, the first few years we blended Syrah into our Grenache to put some weight on it while the vineyard was getting older. Now I love the expressiveness we’ve seen in the last few vintages as we’ve transitioned into a pure Grenache and have removed the barrel fermentation in favor of concrete and stainless steel. The wines are fresher and move better across your palate and as a result are just insanely drinkable.

Interview with Brandon Moss, Production Winemaker at Gramercy Cellars

Gramercy Cellars has earned an international reputation for fantastic Rhone wines. I recently had the great opportunity to speak with Brandon Moss, who heads wine production at Gramercy. Brandon previously worked harvests at King Estate in Oregon and even in New Zealand. He has a background in fermentation science, as he knew right away that winemaking was the career for him. Upon returning to Walla Walla be became cellar master at Waters Winery before joining Gramercy as assistant winemaker. In 2011 Brandon became a partner in Gramercy Cellars. He and Greg Harrington, MS, Gramercy’s founder, have formed an incredible team. I was very impressed with my recent run through of 2013 releases from Gramercy. Brandon talked about his background in wine with me, as well as some of the great wines that he produces. I think you are really going to enjoy learning more about him. Here is my interview with Brandon Moss, Production Winemaker at Gramercy Cellars

WWB: How were you initially interested in wine and winemaking?

BM: I initially became interested in wine while I was in college at Oregon State. I was in the Pre Dental program at OSU and was destined to be a dentist. I had a very small wine shop next to my house and started going in to the shop regularly and trying bottles. He would also hold weekly wine tastings that I would attend. This sparked my interest in wines of the world and definitely opened my eyes to wines I would have never tried on my own. Around the same time I started to brew beer with a friend that was in the Fermentation Science program at OSU. As I read more about wine I knew that was really what I wanted to do with my life. I switched majors to Fermentation Science immediately and the rest is history.

WWB: Can you talk about your winemaking background? What was it like working at King Estate and in New Zealand?

BM: Originally out of school I really wanted to stay and work in the Willamette Valley. I knew I wanted to work in some bigger wineries to see all the technology and logistics involved that you do not see at boutique wineries. King Estate was working a lot with Organic viticulture and winemaking which was very interesting to me.