Inside Winemaking - the art and science of growing grapes and crafting wine

This is the first episode of Inside Winemaking to leave the West Coast and learn about winemaking in Virginia. Tyler Henley is the winemaker for Boxwood Estate and has been making wine in Virginia for four years, after an extensive background working at wineries in California and Chile. Tyler and I worked together at Stag's Leap Wine Cellars ten years ago. Thankfully we've kept in touch and were able to connect over Skype to record this episode. Beyond Tyler's background we cover what makes viticulture unique and the challenges of growing grapes in Virginia. Winemakers working in marginal climates have to get creative, are master problem-solvers, and their experiences can be of great value when shared. The audio in this episode is a bit rough, and I appreciate your patience during this discussion that was recorded over Skype. For those of you that are new to Inside Winemaking, having learned of it from Eric Asimov's mention in his NYTimes article, welcome. Most podcasts are recorded in person, but I will record remote episodes from time to time when the opportunity presents. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Boxwood Estate Winery, Middleburg, VA Chappellet, Napa Valley Stag's Leap Wine Cellars, Napa Valley Brassfield Estate, Lake County, CA Matetich Vineyards, Chile Blue Valley Vineyard and Winery, Delaplane, VA UCDavis wine jobs bulletin board Site for winery jobs and internships Norton grape variety Power Harrow Youtube Video Casanel Vineyards and Winery, Leesburg, VA QUESTIONS? COMMENTS? LET ME KNOW WHAT YOU THINK: [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

See the link below for the $100 gift card to sign up and shop Shortly after the fires in northern California during the harvest of 2017, Naked Wines put together one of the coolest fire recovery fundraisers that I came across. They have raised $832K as of January, 2018, and drawn support from their members worldwide. That was the final impetus I needed to contact Naked and ask for an interview. This episode features Alex Farber, who is a Wine Production Manager and also has her own wines brand within Naked, and Cari Roberts, who is Head of Acquisition and the woman I ran into at a hamburger stand before a tractor parade and convinced to green-light this podcast. Alex's black lab, Maui, who is being raised to be a service dog for children with Type I diabetes, was also part of our podcast team. Alex, Cari, and I spend this entire episode discussing the questions I had about Naked Wines, both as a winemaker, and as a member "Angel." It's my hope that someone listening to this podcast will then go on to pitch a winemaking project and become a winemaker within Naked. Lastly, Cari hooked me up with a special URL so listeners of this podcast can get $100 to sign up and shop on the Naked Wines site. I used this deal to get a case of mixed reds for $69 and then added a few bottles to get the tab up to $100 to qualify for shipping to be included (wineries can't legally use the words "free" and "shipping" for some odd reason). I've already gone back to order more of a Spanish Tempranillo from Jorge Caus Pertegaz at $10. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Naked Wines $100 Gift Card to sign up and shop with Naked Wines How to become a winemaker with Naked Wines Naked's Fire Recovery Fund Pine Ridge Vineyards Diam Corks TCA-free corks Questions? Comments? Let me know what you think: [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

This episode covers my recent journey through the creation of a new wine. A pink wine. From grapes to finished wine that is almost bottle-ready three months later, this foray into rose has been an exciting new winemaking challenge. As an experiment I recorded this solo episode while driving home from work. Because I'm a captive in the car during the recording, it's part harvest chronology and a bit stream of consciousness. I hope that the winemaking decisions that I grappled with presents thought for others producing rose wines. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Philippe Melka and Megan Zobeck Native Fermentation Management podcast episode Zeke Neely on SO2 Managment podcast episode CELSTAB for tartrate stabilization from Laffort Questions? Comments? Let me know what you think: [email protected]

As VP of Operations for White Labs in San Diego Neva Parker has extensive experience with the full spectrum of yeast that are cultured and available for the brewing industry. While most known for their brewing yeast, White Labs also provides yeast and bacterial strains for producers of wine, sake, kombucha, and craft spirits. Our conversation covers Neva's entry into yeast production, the array of available strains, pitching rates, and the various ways yeast influences flavor, fermentation kinetics, and alcoholic strength. While Neva's expertise is focused on beer and brewing, there is much that winemakers can learn from this parallel industry that, because of its reliance on yeast, has sought a deep technical understanding of how producers can manage the cultures they provide. LINKS AND RESOURCES MENTIONED IN THIS EPISODE White Labs, based in San Diego Neva's Northern Brewer TV Youtube presentation on brewing yeast The Birth of Sake documentary - Available on Netflix Questions? Comments? Let me know what you think: [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

As a wine lover and fan of podcasts I took the opportunity to record an episode with Chappy Cottrell, who is the man in charge of Cru Podcast. Chappy recently moved to Healdsburg to work the 2017 harvest and is beginning a new position as a sommelier and wine buyer at the esteemed restaurant and resort that is Cavallo Point (at the base of the Golden Gate Bridge). Our conversation ranges from Chappy's background, his goals in building a wine podcast, and what he has learned from the wine professionals that have shared their experience during his interviews. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Cru Podcast Recommended Cru Podcast Episodes David Ramey - Ramey Wine Cellars Marissa Ross Andre Hueston Mack - Mouton Noir Wines Brian McClintic - Master Sommelier Mila Family Vineyards - Sonoma Cavallo Point - Lodge at the Golden Gate Chef's Table - available on Netflix Questions? Comments? Let me know what you think: [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

This episode features the return of Ann Reynolds, who runs Wine Compliance Alliance, and was on the podcast previously in Episode 45. As I was busy with grapes and harvest during the month of October, I asked Ann to record a solo episode and discuss an outline navigating the federal and California state winery permitting processes. Ann has vast experience in helping clients obtain both Alternating Permit and Custom Crush / Wholesale licensing, processes that are daunting to folks approaching either for the first time. If you are in looking to start a wine brand, or know someone who is looking into it, this episode is a great beginning resource. This episode features the return of Ann Reynolds, who runs Wine Compliance Alliance, and was on the podcast previously in Episode 45. As I was busy with grapes and harvest during the month of October, I asked Ann to record a solo episode and discuss an outline navigating the federal and California state winery permitting processes. Ann has vast experience in helping clients obtain both Alternating Permit and Custom Crush / Wholesale licensing, processes that are daunting to folks approaching either for the first time. If you are in looking to start a wine brand, or know someone who is looking into it, this episode is a great beginning resource. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Wine Compliance Alliance, based in Napa, CA Wine Compliance Alliance Youtube page - great set of video resources TTB Permits Online Ann's original episode on Inside Winemaking Ep. 45 The Inside Story of a Wine Label"> Ann's Book The Inside Story of a Wine Label QUESTIONS? COMMENTS? LET ME KNOW WHAT YOU THINK: [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

This episode features John Caldwell, the maverick, the grape-grower, the vine-smuggler, the clonal researcher, the winemaker, and the story-teller. John didn't plan to start his own winery, and neither did he plan to plant grapevines on his property in Coombsville when he first bought it. Today Caldwell Vineyard is a thriving winery and also continues to sell grapes to other wineries. This episode starts a little slow--John didn't even realize that I was recording an audio podcast--and then delves into chaos. It's not for the faint of heart, or the easily offended. I'm sorry? You're welcome? Strap in for this one! LINKS AND RESOURCES MENTIONED IN THIS EPISODE Caldwell Vineyard, Napa Valley Dunn Vineyards, Howell Mountain, Napa Valley Pahlmeyer, Napa Valley A Guide for Grapevine Clones for Professionals, John's book (written with Philippe Melka) Thyme Guard virucide made from essential thyme oil extract This podcast is brought you by Musto Wine Grape Company. Musto is the largest and oldest wine grape and juice distributor in New England, with their own vineyards in Suisun Valley, CA and long-standing contracts with growers in Lodi, Central Valley, Napa, Sonoma, Mendocino, and Washington State. Musto services all aspects of the industry for wineries and home winemakers. Whether you need grapes, juice, equipment, chemicals, or winemaking help, Musto is there for you. Contact [email protected] for the full inventory of grapes and supplies. QUESTIONS? COMMENTS? LET ME KNOW WHAT YOU THINK: [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

Having grown up on the Cinnabar Winery estate in the Santa Cruz Mountains, Caleb Mosely has worked with grapevines for nearly all his life. In this episode we talk about his upbringing at Cinnabar, school at CalPoly, work at Ridge Vineyards and then his vineyard positions in Napa before he moved to his current role as viticulturist with Mike Wolfe Vineyard Services. We cover a ton of technical geekdom about rootstocks, weed management, and organic practices. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Cinnabar Winery, Santa Cruz Mountains Ridge Vineyards, Santa Cruz Mountains Araujo / Eisele Vineyard, Napa Valley Quintessa, Napa Valley Sunseeker App on iTunes Suppress organic herbicide Napa Grape Growers Viticultural Best Practices Video Series This podcast is brought you by Musto Wine Grape Company. Musto is the largest and oldest wine grape and juice distributor in New England, with their own vineyards in Suisun Valley, CA and long standing contracts with growers in Lodi, Central Valley, Napa, Sonoma, Mendocino, and Washington State. Musto services all aspects of the industry for wineries and home winemakers. Whether you need grapes, juice, equipment, chemicals, or winemaking help, Musto is there for you. Contact [email protected] for the full inventory of grapes and supplies. QUESTIONS? COMMENTS? LET ME KNOW WHAT YOU THINK: [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

As the fourth generation in the Musto family business, Christina Musto is on this episode of the podcast to talk about what Musto Wine Grape Company has available for home and commercial winemakers in New England and to discuss her role as a founding member of Women Winemakers of Connecticut. Musto is the largest and oldest wine grape and juice distributor in New England, with their own vineyards in Suisun Valley, CA and long-standing contracts with growers in Lodi, Central Valley, Napa, Sonoma, Mendocino, and Washington State. They also supply fresh grapes, frozen must and juice from Chile, Argentina, Italy, and South Africa. Christina, who has her Wine Business MBA from Sonoma State University, runs marketing and sales at Musto Wine Grape Company and has deep understanding in the details of helping customers make wines from Musto's inventory of grapes and equipment. OUR CONVERSATION COVERED: The history of Musto Wine Grape Company The protocols for shipping fresh grapes to Hartford A sampling of grape varieties available from the US, Chile, and South Africa The winemaking classes, free and otherwise, offered at Musto Written resources available at JuiceGrape.com Women Winemakers of Connecticut The winery scene in Connecticut LINKS AND RESOURCES MENTIONED IN THIS EPISODE Musto Wine Grape Company, Hartford CT Musto's Youtube Page Musto's Instagram Page Musto Facebook Page Musto's Winemaker's Boot Camp Women Winemakers of Connecticut Facebook page 7 Most Common Winemaking Mistakes from the Musto Blog page The Drunken Alpaca Bakery, Shelton CT Connecticut Wine Trail and Festival Email Christina [email protected] This podcast is brought you by Musto Wine Grape Company. Musto is the largest and oldest wine grape and juice distributor in New England, with their own vineyards in Suisun Valley, CA and long standing contracts with growers in Lodi, Central Valley, Napa, Sonoma, Mendocino, and Washington State. Musto services all aspects of the industry for wineries and home winemakers. Whether you need grapes, juice, equipment, chemicals, or winemaking help, Musto is there for you. Contact [email protected] for the full inventory of grapes and supplies. Questions? Comments? Let me know what you think: [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

Hailing from the Pisoni family that helped put Santa Lucia Highlands on the winemaking map in California, Jeff Pisoni shares the story of his family's relationship with farming and the development of Gary's, Pisoni, and Soberanes, which supply grapes to numerous top end wineries across the state. Recounting clandestine attempts his father, Gary Pisoni, undertook to find water on the family ranch, Jeff shares how he and his brother, Mark Pisoni, grew up on the farm and now split the work with Mark managing vineyards and Jeff in charge of winemaking. Jeff describes some of the challenges of growing Pinot Noir, Chardonnay, and Syrah in the Santa Lucia Highlands, and the ways he approaches the uniqueness that the grapes bring to his winemaking. The Pisoni Estate brand is focused exclusively on Pinot Noir. Jeff explains the creation of his family's other wines including Lucia Vineyards that encompass Chardonnay, Pinot Noir, and Syrah, and Luli Wines, which also includes a rose and Sauvignon blanc. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Pisoni Vineyards, Santa Lucia Highlands Lucia Vineyards, Santa Lucia Highlands Luli Wines, Santa Lucia Highlands Gary's Vineyard, Santa Lucia Highlands Soberanes Vineyard, Santa Lucia Highlands Fort Ross Vineyard, Sonoma Coast Yeast and Bacteria analysis Panel from ETS Labs QUESTIONS? COMMENTS? LET ME KNOW WHAT YOU THINK: [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

This episode is the first in a series of solo podcasts where I present my assessment of the most critical chemical analyses a winemaker needs to understand. It's a peek inside the chaotic jungle that is my harvest-season brain and the attempts to organize sugar's conversion to alcohol during harvest, when winemaking decisions are most critical. If there was a straight-forward and precise working ratio of sugars to ethanol, this would be a simple, 60-second podcast. Approach this as my quest to identify the variables that affect primary fermentation's numerical outcome, the tools available to a contemporary winemaker, the value and costs of each tool, and the limits of their ability to yield accurate measurements. Not every winemaker would agree with my thoughts presented here, so use this as one of many resources to gain proficiency in wine chemistry. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Predicting Potential Alcohol - ETS Labs Understanding Sugar Analyses - ETS Labs MyEnologist Wine Lab The Durand Corkscrew is now available to purchase in the Inside Winemaking Store

In the basement of the world's cutest micro-winery, I met with Mark Porembsky to talk about his work there making not only the wine for Anomaly Vineyards, but also for his own brand, Zeitgeist Cellars. Our conversation covers: Mark's favorite winemaking tool The mentors that Mark had when learning to make wine How Mark and his wife, also a winemaker, harness "creative conflict" in their blending process How subtlety and complexity have evolved to be hallmarks of the Zeitgeist wines The origins of Anomaly Vineyards How Mark uses analytical tools such as tannin assays to inform his winemaking LINKS AND RESOURCES MENTIONED IN THIS EPISODE Zeitgeist Cellars, California Anomaly Vineyards, Napa Valley Wine and Flavors Courses from Alexandre Scmitt Behrens Family Winery, Napa Valley Drinkward Peschon, Napa Valley Far Niente Winery, Napa Valley Tannin Assay - Rapid Phenolic Panel from ETS Labs Zeitgeist Cellars on Facebook Deep Winemaking 2017 is scheduled for August 10-12th in Napa. Come spend three days immersed in technical visits with winemakers, viticulturists, barrel cooperages, and wine laboratories with other like-minded aspiring winemakers. Please email me with any questions or comments about winemaking or this podcast [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

Three years after my first podcast with Mike Dunn, he helped me rope Randy Dunn into a podcast so that we could learn more about old-school Napa winemaking and the stories from a place that had far less glitz than exists today. Not one to seek the spotlight, Randy has consistently turned out iconic mountain Cabernets, which have brought the spotlight up to their otherwise quiet ranch on Howell Mountain since the 70's. Mike and Randy count their harvests together in decades, not years. There are two reasons this turned out to be a great podcast. First, Randy painted a picture of his background and some of the adventures from his early days at Caymus Vineyards, including misleading immigration raids. Second, Mike and Randy were candid about their methods of working together together at Dunn Vineyards. For a primer to this episode, check out Mike's first podcast on Inside Winemaking in Ep. 3 from August of 2014, where we discuss his path back to Dunn Vineyards and the creation of his own wines with the Retro Cellars brand. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Dunn Vineyards, Howell Mountain, Napa Valley Retro Cellars, Napa Valley Caymus Vineyards, Napa Valley Pahlmeyer, Napa Valley La Jota Vineyard Co, Howell Mountain, Napa Valley Long Shadows Vintners "Feather" Walla Walla, Washington Livingston Moffett Winery, Howell Mountain, Napa Valley Deep Winemaking 2017 is scheduled for August 10-12th in Napa. Come spend three days immersed in technical visits with winemakers, viticulturists, barrel cooperages, and wine laboratories with other like-minded aspiring winemakers. Please email me with any questions or comments about winemaking or this podcast [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

I had a great time talking with Rebekah Wineburg, who has made worked at some of the top wineries in the world and is currently the winemaker at Quintessa in Napa Valley. Rebekah told me her background and then the full history on Quintessa including the key elements she uses to describe the wine, "Elegance, harmony, and layers." Our conversation covers a whole range and vineyard and winery topics such as: How to pick vineyards for a specific wine style Rebekah's thoughts on extended maceration The size and diversity of vineyard blocks at Quintessa in the Rutherford AVA Biodynamics "as we believe it to be" and the preparations applied in the vineyard Protocol 2010 and the contractor that Quintessa uses to have confidence that new vines are clean when planted Ideas to help consumers feel confident with her wines, and the differences in tasting with other winemakers vs. consumers Plans for the winery re-design at Quintessa What it's like to work with the Huneeus family LINKS AND RESOURCES MENTIONED IN THIS EPISODE Quintessa, Napa Valley Jekel Vineyards, Monterey, California Ornellaia, Bolgheri, Italy Rudd Estate, Napa Valley Staglin Family Vineyard, Napa Valley Buccella, Napa Valley Illumination, Napa Valley Sauvignon blanc Faust Wines, Napa Valley Flowers Vineyards and Winery, Sonoma Coast James Stamp Professional Viticultural Services Colby Eierman Biodynamics consultant DEEP WINEMAKING 2017 IS SCHEDULED FOR AUGUST 10-12TH IN NAPA. COME SPEND THREE DAYS IMMERSED IN TECHNICAL VISITS WITH WINEMAKERS, VITICULTURISTS, BARREL COOPERAGES, AND WINE LABORATORIES WITH OTHER LIKE-MINDED ASPIRING WINEMAKERS. PLEASE EMAIL ME WITH ANY QUESTIONS OR COMMENTS ABOUT WINEMAKING OR THIS PODCAST [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

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

Viticulturist and vineyard guru, Garrett Buckland, returns to the Inside Winemaking Podcast to discuss organic farming as it applies to winegrapes. Garrett has a wealth of vineyard experience, having spent his entire life farming grapes in Napa. He is one of the rare farming gems who also understands winemaking and is immersed in the creation of some of Napa Valley's leading wines. We spend the majority of the podcast discussing my questions about the actual vineyard practices that are employed for organic, conventional, and sustainable winegrowing. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Garrett's first appearance on Inside Winemaking in Ep. 008 and 008 Part II Premiere Viticultural Services and Vine Info Tendu Wines from Steve Matthiasson CCOF Calfornia Certified Organic Farmers SUPPRESS an organic herbicide Deep Winemaking 2017 is scheduled for August 10-12th in Napa. Come spend three days immersed in technical visits with winemakers, viticulturists, barrel cooperages, and wine laboratories with other like-minded aspiring winemakers. Please email me with any questions or comments about winemaking or this podcast [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

"California terrior through the lens of Zinfandel." As a winemaker sourcing Zinfandel vineyards, from 12 counties throughout California Tegan Passalacqua has an unrivaled view of this grape's potential in his role at Turley Wine Cellars. Tegan and his wife also have their own small brand, Sandlands Wines, which is often known for its Chenin blanc, but is also producing lesser-known varieties such as Trousseau noir. In this episode of The Inside Winemaking Podcast Tegan and I discuss: Why Zinfandel is particularly well-suited to California throughout its winemaking history before refrigeration The unique resilience that Zinfandel vines have in tolerating virus and disease How eustress is healthy, but the recent drought years brought too much stress Why Tegan views the tracking of acidity to be particularly important in producing Zin Tegan's fascination with Why the 2012 vintage was like a rebound relationship How to guide a notoriously difficult Zinfandel fermentation into finishing Why Tegan only likes Brettanomyces "in other people's wines" How natural winemaking is like being on the other side of a magic trick The idea of putting a tax on Round-Up The story behind him persuading a grower on the "true Sonoma coast" to plant Trousseau noir What it's like to grow grapes and make wine on a volcano LINKS AND RESOURCES MENTIONED IN THIS EPISODE Turley Wine Cellars, California Sandlands Wines, California Artist, Wayne Thiebaud, Man Reading Frank Cornelissen, Etna, Italy Follow Tegan on Instagram @OwnRooted and Twitter @OwnRooted Deep Winemaking 2017 is scheduled for August 10-12th in Napa. Come spend three days immersed in technical visits with winemakers, viticulturists, barrel cooperages, and wine laboratories with other like-minded aspiring winemakers. Please email me with any questions or comments about winemaking or this podcast [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

Spanning wine regions in Israel, California, Walla Walla, and Chile winemaker, Maayan Koschitzky, has accumulated more winemaking experience in ten years than many enologists would in an entire career. Our conversation in this episode explores the practices of Kosher winemaking, especially from Maayan's early career in Israel. After moving the the US to take winery jobs at Screaming Eagle and Dalla Valle Vineyards, Maayan moved into his current position as Director of Winemaking at Atelier Melka, working with Philippe Melka. This episode is full of great technical discussion of winemaking both in the vineyard and winery. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Carmel Winery, Israel Ella Valley Winery, Israel Margalit Winery, Israel Winery Technology and Operations - Yair Margalit Screaming Eagle, Napa Dalla Valle Vineyards, Napa Dana Estates, Napa Arbor Crest Wine Cellars, Washington Hagafen Cellars, Napa's Kosher winery Covenant Wines, Kosher winery out of Berkeley Sphera Winery, Israel Marselan a cross between Cabernet Sauvignon and Grenache Atelier Melka team, Napa Corliss Estates, Walla Walla Washington Massetto, Ornellaia's Merlot wine, Italy Maayan works with Philippe Melka, who was in podcast episode 44 Deep Winemaking 2017 is scheduled for August 10-12th in Napa. Come spend three days immersed in technical visits with winemakers, viticulturists, barrel cooperages, and wine laboratories with other like-minded aspiring winemakers. Please email me with any questions or comments about winemaking or this podcast [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

In this episode I take questions submitted from listeners and give my best advice. Winemaking is like cooking in that there is rarely a discreet best answer, so each response is to be taken with a grain of salt. There's more than one way to ferment a grape. When appropriate I explain how you might scale up or down given the size of winery involved. Questions in this episode about how to make wine cover: the use of SO2, winemaking in Texas, nutritional strategies for native fermentation management, red-wine color extraction, the myths and realities of decanting wines, how dry yeast can ferment a must, can vs. spur pruning, how to run a safe extended maceration on a small scale, predicting wine flavors from grape flavor, and the difference between cold settling and cold stabilization after an addition of Potassium Carbonate. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Native Fermentation Management with Philippe Melka and Megan Zobeck Jeremy Weintraub of Adelaida Vineyards and Winery and Site Wine Co To Make a Riesling with Scott Sisemore Dick Peterson, Winemaker and Author of The Winemaker If you are interested in the Napa winemaking immersion experience I am putting together for 3 days in August, 2017, send me an email...... [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

Tyler Thomas, who is the director of winemaking at Dierberg and Star Lane Vineyards, was the guest on the very popular Episode: 35 of The Inside Winemaking Podcast. In this episode Tyler returns in a solo format to give color to his thoughts on what it means to be a winemaker and then results from some of the vineyard and winery trials that he has taken on. There are numerous academic studies of how yield affects wine quality, but Tyler's trials with Pinot Noir might surprise you. How about the importance of pumpovers? Perhaps there is a task with a higher value return. Can you make a decent wine without using SO2? Is it worth the microbiological risk? Maybe, but the grape better have the inherent characteristics to protect from oxidation. Tyler is very forthcoming with his experience in the vineyards, cellar, and his attempts to question the basic principles of winemaking. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Dierberg Vineyard, Santa Barbara County Star Lane Vineyard, Santa Barbara County Donelan Family Wines, Sonoma Vivier Wines, from Stephan Vivier, Tyler's lazy mentor at HdV Wines I'm hoping to put together an episode where I answer listener questions about grapegrowing and winemaking. Please email what's on your mind [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

Tom Rinaldi I had the privilege to sit down and talk with one of my professional heroes, one of the most requested winemakers for this podcast, Tom Rinaldi. After a long career including building the Duckhorn brand from the ground starting in 1978, Tom then went on to launch and direct the Provenance and Hewitt brands with the Chalone group. Tom is now retired from full-time work, but continues to consult on small winemaking projects in Napa and Washington state. Our conversation ranges from what Napa looked like four decades ago, to advice Tom gives for young winemakers. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Pellet Estate, Napa Ambassador Winery, Washington Duckhorn Vineyards, Napa Provenance Vineyards, Napa Hewitt Vineyard, Napa Freemark Abbey, Napa I'm hoping to put together an episode where I answer listener questions about grapegrowing and winemaking. Please email what's on your mind [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

ANN REYNOLDS, THE INSIDE STORY OF A WINE LABEL This episode features author, Ann Reynolds, and her book The Inside Story of a Wine Label. Ann's business, Wine Compliance Alliance, is focused resource on navigating the sea of the TTB's federal regulations for everything from grapes to bottling. Ann's book details all of the regulated items on a wine label from brand name, alcohol content, to the specific nuances of appellation and the items that are not required on a wine label. After years involved with wineries large and small, I learned that even I was not fully aware of all the details regulated on a wine label. Winemakers rarely have a comprehensive education in the minutia of TTB regulations, but the feds are serious about the laws when it comes to an audit, and The Inside Story of a Wine Label is a way for winemakers to pull the guide off of the shelf in order to stay on top of each facet of a wine label. Make sure and check out the Wine Compliance Alliance Youtube channel, which has lots of free videos that cover everything from getting a winery bond to the differences between custom crush vs. an Alternating Proprietor (AP). LINKS AND RESOURCES MENTIONED IN THIS EPISODE Wine Compliance Alliance, Ann's business website The Inside Story of a Wine Label - Ann's book Wine Compliance Alliance Youtube page Wine America website Wine Institute website I'm hoping to put together an episode where I answer listener questions about grapegrowing and winemaking. Please email what's on your mind [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

This episode features Philippe Melka, one of the most renowned winemakers in California. Joining us is Meghan Zoebeck, who is one of the winemakers that make up the small Atelier Melka workshop, which is responsible for the consultation to some of Napa's leading wineries. I have received many requests for a discussion of managing native fermentations and I felt Philippe's experience would be ideal for this topic. After Philippe shares the mishap of feeding red pomace to the winery cows at Seavey Vineyard back in 1995 we get right into the thick of fermentation management including both philosophical and technical aspects. This episode gets deep into the weeds of red wine fermentations and we also cover the practice of extended macerations. We wrap up with a discussion of Philippe and Meghan's recent forays into Pinot Noir winemaking. I had a great time recording this episode and I'm excited to share it with all the Inside Winemaking listeners. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Atelier Melka Melka Wines, Napa Valley Seavey Vineyard, Napa Valley Philippe on Wine Library TV back in 2006 SO2 podcast from Inside Winemaking featuring Zeke Neeley Dominus Estate, Napa Valley Lail Vineyards, Napa Valley Vineyard 29, Napa Valley Dana Estates, Napa Valley Constant Diamond Mountain, Napa Valley I'm hoping to put together an episode where I answer listener questions about grapegrowing and winemaking. Please email what's on your mind [email protected] The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

Austin Peterson decided that he wanted to become a winemaker his father, also a winemaker, tried talking him out of it. Winemaking may not be the most lucrative career, but it is rife with people choosing passion over payment. Austin, now winemaker at Ovid Vineyards in Napa's Pritchard Hill, brings a relentless passion to the vineyard and winemaking processes at Ovid Vineyards. Austin and the rest of the Ovid team might have one of the most spectacular daily commutes. Resting above the main valley of Napa Ovid is situated on Pritchard Hill perched on its western slope. It's this slope that allows cool air to flow out from the vineyard and leave the vines out of frost's harm. In this episode of the Inside Winemaking Podcast we discuss: Organic practices for weed control Winery design and gravity flow at Ovid The difference between sugar measurements Brix and sugar-per-berry The method Austin uses to measure sugar-per-berry and the results they have observed in their vineyards The advantages of barrel fermentation for red wines How sugar accumulation is not correlated with anthocyanin synthesis in grapes during the growing season Results from their experiments with vineyard shade cloth. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Ovid Napa Valley Le Bon Pasteur, Bordeaux Flagstone Winery, South Africa I'm hoping to put together an episode where I answer listener questions about grapegrowing and winemaking. Please email what's on your mind [email protected]

From experiments with co-fermentation, harvest timing, and shade v. sun-side canopies Robert Hunt has a contagious curiosity for the endless pursuit of refining his technical approaches to winemaking. In 2016 Anderson's Conn Valley lost its founder, Gus Anderson, and thus I asked Robert to describe the founding of stories of the vineyard and subsequent winery. Our conversation in this episode covers topics from estate winemaking and its gritty details, what a good winery lab job looks like, to the lessons of selective harvesting Robert learned from winemaking mentors. Make sure to catch the final question where Robert discusses the fantasy wines he would love to make in Italy, as his travels and interest in Italian wines is impressive. I'm hoping to put together an episode where I answer listener questions about grapegrowing and winemaking. Please email what's on your mind [email protected] LINKS AND RESOURCES MENTIONED IN THIS EPISODE Anderson's Conn Valley Vineyards Colgin Cellars Clos Pegase Winery Pine Ridge Vineyards The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

This episode features Jeremy Weintraub, who is making some of the most exciting wines in California's Central Coast. Having worked at wineries in New York, New Zealand, Italy, Napa, and throughout the Central Coast, Jeremy is well suited to understand vineyard potential and the methods to craft wines that demonstrate what he finds exciting in each site. Our conversation covers his path to winemaking, lessons from Antinori in Chianti, how to co-ferment Viognier and Syrah, meshing lessons from academia with practical farming, how grape clones might not be so important, the commercial reality of making and selling Nebbiolo, the illusions of ripe, brown seeds, his impressions after working with an optical sorter, and the importance of the winery crew being exposed to great wines from around the world.

Fueled by tequila, and recorded naked in an ofuro, or Japanese soaking tub, this episode gave me the chance to exhaust my thoughts on flavor through grapes and winemaking. Part science, part clinical experience, and part bad science veiled as expertise the thoughts presented range from highly technical to pure speculation. I think the hot water and cold night air allowed me to relax and ultimately gives a peek inside my thought processes during grape ripening and the harvest season.

A friendship that spans the divide between California and The Cape in South Africa has manifest in the partnership that is the talented viticultural and winemaking prowess behind Wilson Foreigner. After working the 2004 harvest together in South Africa, Dave Wilson and Chris Alheit, remained friends as they both gained experience working at some of the most prestigious vineyard and winery estates throughout the world. In 2015 they produced a Valdigue from Rancho Chimiles, Dave's family's home vineyard in Napa, and also an Albarino from the Rorick Vineyard in the Sierra Foothills. The Wilson Foreigner wines have a clearly delineated style, which Chris describes as a "nervous energy," and the hue of the Valdigue is "electric magenta." This podcast captures the passion that this young partnership has for finding off-the-radar sites and showcasing their excitement for those vineyards with minmalistic winemaking. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Wilson Foreigner Alheit Vineyards in South Africa Broadbent Selections Chateau Angelus, Bordeaux Stag's Leap Wine Cellars, Napa Merryvale Vineyards / Starmont Winery and Vineyards, Napa Pahlmeyer, Napa Cruse Wine Co., Petaluma Flagstone Wines South Africa The Inside Winemaking Podcast on iTunes And Stitcher Radio Too Questions? Comments? Let me know what you think: [email protected]

After working among some of the top wineries in Napa, Aaron Miller took over the helm as winemaker for Plumpjack Winery in 2012. Plumpjack sits on some of the most valuable real estate in the Napa Valley, with the estate vineyard planted in the iron-red soils of Oakville's eastern edge. In this episode Aaron tells the story of Plumpjack and its relation to its sister wineries Cade Winery and Odette Estate, also operated by the Plumpjack Group. Each of the three wineries has been created to express the unique qualities of its estate vineyard, each in a different district of Napa. Our conversation in this episode covers Aaron's background, his observations of growing Chardonnay in the warm northern half of Napa, the characteristics of fermenting in steel, oak, and concrete tanks, the efforts to manage those different tanks, and Plumpjack's 20 years of experience in bottling the top Cabernet under cork and screwcap closures. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Plumpjack Winery Cade Winery Odette Estate Questions? Comments? Let me know what you think: [email protected]

In a quiet nook off of Silverado Trail in St Helena District of Napa Valley, Boeschen Vineyards is hidden where the grapevines meet the oak hillside. Cypress trees interplanted with the Sauvignon blanc vines was the compromise the Boeschens struck with their master gardener mother, Susan. After a career as a strategy consultant for technology companies Doug Boeschen was compelled to take a viticulture job and learn about growing grapes and making wine. That compulsion is what catalyzed the purchase of vineyards that would become Boeschen Vineyards and then the building of a winery within a cave to solidify the new estate brand. I met Doug during our studies at UC Davis, but used the opportunity of this podcast to catch up and learn the stories of both his education in winemaking and the creation of the Boeschen wines. Our conversation ranges from the land stewardship certifications that the Boeschen earned, to the influence of the Porsche Carrera in his winemaking, and then to technical aspects of farming such as Pierce's Disease and shade cloth to protect grapes from the afternoon sun. One of my favorite aspects of this episode is what Doug learned from working in a tough internship in Bordeaux. Thanks for listening.

This episode is the return of David Bos, a guru of organic, biodynamic farming, and one of Inside Winemaking's most popular guests. For those that have yet to listen to David's initial interview ( #011 "Beyond the Cowhorn" from Februrary, 2015) I would suggest listening to that first. During his round two we get explore compost, its creation, and how to source high quality material. David gives a background on his early experiments with biochar, something that has a potential to aid compost in the soil and also describes rock dust, AKA Azomite. In the second part of our discussion we talk about the critical elements of running on organic spray program for grapes, specifically to control powdery mildew. There is a lot of hippie information about "natural wines" out there and David gets frank regarding what he considers natural and how organic farming fits into the battle with powdery mildew. Our conversation weaves in and out of technical farming and then even touches into some of the biodynamic preparations and how, and when, they are used in the vineyard. Always one to put his words into action, you can check out David's own wines at BosWine.com and the new Wine and Swine Club. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Bos Wine Main Website Earthbound Compost More on Biochar More on Azomite Some of the organic mildewcides discussed in this podcast: Stylet Oil Serenade Sonata Biolink Sticker/Spreader Univ. Cal. Integrated Pest Management for Powdery Mildew

This episode of the Inside Winemaking Podcast is an exciting one for two reasons. First, my guest, Tyler Thomas weaves us through the epic vineyard and winery estate that is Dierberg and Star Lane Vineyards. Second, this episode was recorded over Skype, and is the initial foray outside a previously limited geographic range of the northern California. From own-rooted vines, to the differential rates of flavor and tannin extraction, all the way to the 250-year plan that Star Lane Vineyards is built upon, this conversation with Tyler is a treasure trove of ideas for winemaking geeks.

As I prepare to bottle my 2014 red wines I've put together a working document of all the important aspects that have to come together to successfully wrap up wines' tenure in the cellar. This episode of The Inside Winemaking Podcast is a peek inside my brain, and my planning for the end of the 20-month affair I've had with these grapes and wines. With so much to prepare and a heightened level of consequence, winemaking becomes very technical on the route to the bottling line.

After an education that spanned the Canary Islands, Barcelona, and Bordeaux, Anthony Weytjens has set roots in Napa as the Winemaker and Estate Manager at Edge Hill Estate. It wasn't until Anthony left Tenerife, the main island of the Canaries, and went to law school in Spain that he found an interest in vineyards and winemaking. In the podcast Anthony weaves through the trials that were a part of his viticulture and enology education at the University of Bordeaux, including his having to learn French from scratch. After interning at some of the top Chateaux within the Christian Moueix group in Bordeaux, Anthony took the opportunity to work in Dominus Estate in Napa and thus began his career in California. Now at Edge Hill Estate in the St Helena district of Napa Valley, Anthony oversees the grapes and rebuilding of one of the valley's most history wineries. We recorded our podcast in the old distillery that was initially built in 1869 and was painstakingly re-constructed o that every stone was set in its original orientation. We discuss the efforts Anthony is heading at Edge Hill to convert the vineyard to dry farming and biodynamics. And the podcast would not be complete without some insight into the vineyards and wines of the Canary Islands. Although he has yet to make any wine on the Canaries, Anthony describes some of the cool aspects of growing grapes in volcanoes, cliffs, and wind-swept slopes. There are spots with vines that are 200 years old, others that drape off of cliffs such that people have to wear harnesses to pick the grapes and use donkeys to pack them out. Fortunately, some of these wines are being exported, so don't miss Anthony's recommendations.

This episode is all about the use of whole berry fermentation in red winemaking. I used this opportunity to make a solo podcast and go over what whole berry fermentation is, the reasons a winemaker would want to employ this technique in a winery, and also the multitude of challenges that it presents. For each of the challenges, I address the methods I have adopted in order to overcome potential issues.

After an extensive string of internships spanning New Zealand, Napa, and Australia, Laura Barrett made a list of her top ten women winemakers that she hoped to work with and landed herself a job with a superstar, Mia Klein. After working with Mia at Fisher Vineyards, Laura was the winemaker at Casey Flat Ranch before taking on her current winemaking post at Clif Family Winery. Based in Napa, Clif Family gained notoriety for their line of snack bars popular with endurance athletics before branching out into the wine business. Under Laura's stewardship, Clif Family is producing a stellar line-up of wines, including Bordeaux varieties from their organically-farmed estate on Howell Mountain. Laura showed up prepared for this episode of the podcast, notes and all. Don't miss her trials with Grenache-based rose, and the unpopular belief she employs in the winery.

After a three week garage sale in Dallas, Texas, Jason sold everything thing he owned in order to move to Napa and tread his own path that involved learning how to make wine and creating Modus Operandi, the project that arose from this quest. Jason recalls the efforts that were involved and the way he chose the mentorships over technical studies. If you like stories of hustle, networking, and the passion to pursuit new ideas, this podcast with Jason will be a hit. Make sure and catch the tale of how his wine, Antithesis, was conceived and then manifest in the winery. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Modus Operandi main website You can find Jason on Facebook Youtube video of Jason telling his story with cool vineyard clips La Toque is the restaurant where Jason worked in Napa while learning to make wine and creating Modus

I sat down with Dave, explained what a podcast was, he took off his worn John Deere hat, I hit record, and 70 minutes later I left grinning with the anticipation of sharing this episode with the Inside Winemaking listeners. Dave recounts the experiences that brought him into winemaking and the early days of the Orin Swift wines, while working at Robert Mondavi and Whitehall Lane, including the lessons learned from the difficult 1998 vintage. Our conversation leads from assessing vineyards to blending and the "perception of sweetness." In 2010 Dave sold two of his brands; The Prisoner and Saldo, but continued to build the Orin Swift brand and went on to create Locations Wine after the idea struck while stuck at Charles de Gaulle airport. Locations Wine is now producing individual wines from France, Italy, Spain, Argentina, California, Oregon, Washington, Corsica (great story of the label here), and soon to add Portugal. Not content just to oversee the winemaking, Dave is the creator of all of his wines' labels, a collection that has been inspired by world travel, simple observation, and a desire to give his fans something they can't find anywhere else. The labels are too cool for me to do them justice - check out them out atInsideWinemaking.com. Dave tells the stories behind the Machete, Abstract, and Mercury Head wines. We finish out our conversation with his story of how the Orin Swift tasting room floor in St Helena came to be furnished with pages from "pamphlets of Maoist propaganda." Don't miss Dave's answer to the question. "What do you believe that nobody else does?" Listeneners may recall that Amy Warnock, who was the guest in Episode 7 is the director of viticulture for, and Zeke Neeley from Episode 14 is now working with Dave Phinney at Orin Swift.

Overlooking Howell Mountain and some of the greatest vineyards in Napa, Kent and DJ Nielsen operate a unique culinary experience for those interested in not just a great meal, but being a part of its creation. Cooks, Books, and Corks is a dining experience that they operate out of their home, a home complete with a near-commercial kitchen. In this episode of The Inside Winemaking Podcast Kent and DJ describe the fates that brought them to food, to cooking, to wine, and to their version of a cooking school and destination in wine country, all while their four German Shepherds circle us on their patio. Though not winemakers, these two know wines very deeply and give some great suggestions for pairing a variety of wine styles with dinner options. This episode is not about technical winemaking, but it provided the opportunity to share the story of Cook, Books, and Corks, and to allow DJ to share the incredible story of her surprise run-in with the yellow smoke on the water and the British Navy.

This episode is focused completely on Riesling. Scott Sisemore, who is the man behind Waxwing Wine Cellars, began making only Pinot noir and Syrah, then when the time came to add a white wine to his portfolio made a very deliberate decision to make Riesling. Unlike many other white wines, Riesling requires a vintner to strategize a intentional style of final wine, and then a plan for its vinification. After tasting through the full range of styles of Riesling, particularly focusing on the level of final sweetness and its balance with acidity, Scott set out to create his Waxwing Riesling. During our conversation Scott recounts the methods and challenges that he has encountered during the initial vintages of his experience struggling with Riesling. A good winemaker can create a sound winemaking plan. A great winemaker can assess the realities of a difficult situation and adjust at every step of winemaking. This episode is full of Scott's experiences grappling with the fickle varietal that is Riesling. Make sure and listen to the end where Scott offers Inside Winemaking listeners an exclusive deal on the Waxwing Wines.

You'll never mindlessly pop a cork out of a bottle of wine after hearing this podcast. Greg Hirson, who is the Technical Services Manager for Cork Supply USA, takes me in depth through the meticulous processing from tree bark to wine stopper. Its Greg's job to educate wineries on best practices for selecting appropriate closures and implementing sound bottling practices. He describes how it is not until the third harvest of tree, after almost 60 years of growth, that the bark is of a quality suitable for wine bottles. Subsequent bark harvests come every 9-11 years and a tree can give 10-15 harvests over the span of its production life. Our conversation begins with a background and history of how wines have been ruined by TCA (tri-chloroanisole) - "corked" wines. The entire cork industry has taken great efforts to identify the sources of TCA and then to develop processing procedures to reduce its incidence. These efforts have spurned great leaps forward in delivering better quality corks to wineries worldwide in the past 20 years. Greg mentions the Cork Quality Council, which is an industry non-profit group that was created to promote education regarding cork stoppers. The final part of our conversation covers some of the best techniques and procedures for bottling wines with both corks or capsules.

As winemaker for Silver Oak, Nate Weis is the steward for one of the most prominent and recognized brands of Cabernet in the US. In this episode of the Inside Winemaking Podcast Nate shares how what may be considered an old-guard brand of California winemaking, Silver Oak, is actually on the cutting edge of innovation and is now the first wine producer to have taken an oak barrel cooperage in-house. After rebuilding the Napa winery due to a fire in 2006, Silver Oak has drawn from its experience in winery design and is now building its Alexander Valley facility with the goal of being LEED Platinum certified by its debut in 2017. Part of Nate's role is to oversee winemaking for the Twomey brand, which was created to produce Merlot, but now has a full range of wines including Pinot noir from Willamette Valley in Oregon. Those interested in working a harvest vintage in New Zealand are encouraged to apply to the Doug Wisor Memorial Scholarship, which provides funding and a job placement at Craggy Range Winery. After working for Doug when he was in New Zealand, Nate now helps aspiring winemakers discover this opportunity to honor a man who was one of his own mentors.

Four winemaker friends came together and created The Living Wines Collective. This conversation begins with Shaunt Oungoulian, in whose parents' basement is the winery where all wines are produced, and then Sam Baron joins us midway to hear help explain the Reverse Rose. Shaunt, Sam, and their other partners met at UCDavis while studying viticulture and enology, went off to work at some impressive estates across the globe, and then returned to California and launched the Populis, Les Lunes, and Ama Cellars that now encompass the natural winemaking efforts that bind their efforts and aspirations. "What can I not do?" Asking this question throughout all of the winemaking, Shaunt describes their definition and practical applications of natural winemaking. We take time to wade through the methods employed to hold true to those intentions and the thoughtful ways they use SO2. This young team is making wines from organically farmed, select vineyards, treating the wines as naturally as possible in the cellar, and releasing them to the the world at affordable prices, an uncommon formula which pits them with the perception of something less serious. It is precisely the combination of these tenets that sets their wines apart and that hustle is very serious.

In this podcast Legendary winemaker, Dick Peterson, describes his recently released book as, "A history book of California winemaking as told by me." "The Winemaker" is a must read for any wine geek or fan of California winemaking. Dick began making wines with Ernesto and Julio Gallo in the 50's, took over at Beaulieu Vineyard after being chosen by Andre Tchelistcheff in the 60's, developed The Monterey Vineyard and the original Taylor California Cellars in the 70's, then dynamited and drilled caves to develop Atlas Peak Vineyards in the 80's. In his eighties he is still consulting for wineries and makes his own wines from Wrotham Pinot, which he cultivated after finding a single old Roman vine in England. More on Dick's background and accolades can be found on his website listed in the Inside Winemaking.com show notes. Our conversation covers not only Dick's career of winemaking in California, but also has stories that didn't make it into the book, including how a spelling mistake helped get some of Piero Antinori's greatest Sangiovese budwood into the Napa Valley. I had a wonderful time with Dick and was quite impressed with his both his honesty and detailed accounts of a long and storied winemaking career.

Soil science is a difficult subject to get your head around. Years of making "housecalls" to visit with farmers throughout California has honed Kyle Truesdell's ability to translate complex topics of soil science and vine interactions in a manner that anyone can understand. As an agronomist with Certified Crop Advisor and Pest Control Advisor licenses, Kyle runs the Wilbur-Ellis offices in Napa and Sonoma. He still makes time to get out and visit vineyards, and that is how I met him this past October at Seavey Vineyard. After peppering him with nearly every soil question I had ever thought of, I realized that our conversation could be helpful to many, and that lead to the recording of this episode.

A summary of my winemaking through the 2015 harvest season in Napa. Heat, fire, and rain drove a fast and furious harvest in the vineyards and winery. This episode of the Inside Winemaking Podcast includes a special interview with Rob Taylor, who tells of his experience living through the Valley Fire that erupted on Sept 12th and wreaked havoc through Lake County, north of Napa in California.

After reading an article summarizing the 2015 vintage (up to September) that Matt Reid wrote for the Napa Register, I scrapped my own attempt and invited him to deliver that on a solo podcast episode on the Inside Winemaking Podcast. Matt is the proprietor of PWR Wines, winemaker at Benessere Vineyards, and consulting winemaker at Burgess Cellars. In case you missed it, Matt Reid was the first interview for Inside Winemaking back in August 2014.

With his father's suburban loaded up with Petit Sirah and layered with dry ice, David Grega, nearly asphyxiated on the highway before he got his grapes to the crusher on his very first day of winemaking. As someone who has no interest in saying "no" to opportunity, David has taken a novel approach to his career with wines. An Army combat veteran of Iraq, cigar enthusiast, self-made Tea sensory instructor, and now Cab winemaker by day and Rhone wine guy by night, it became clear during our podcast conversation that the unifying characteristics of David's success in a range of fields stems from his focus and hyper-disciplined self education. We spent a good portion of our recorded conversation talking about David's path into all things wine and ended with his specific vision of what he hopes his impact to be on the winemakers that come after him. Carlotta Wines is the brand that David and his partner created to focus of wines using mainly Rhone varietals. David also works with winemaker, Jeff Ames, who is the creator of the Rudius Wines, and together they manage Jeff's clientele of high-end Napa Wineries including Tor Kenward, Boich Cellars, and Anthem Winery.

Up in the Tahoe forest I had a chance to catch up with the woman behind the gas mask. A winemaker who omits the easy details in an effort to draw you in. Enter, Sabrine Rodems, winemaker for Wrath Wines, Scratch Wines, and the woman behind the curtains of Wines of Danger. With two feet in the winery and the phone on speaker, Sabrine is not interested in conventional winemaking. The word "experimentation" came up constantly during our conversation about her endeavors to dial-in the vineyards that she is working with.

In perhaps the most entertaining interview I've ever had in a vineyard, Jake Terrell from St Francis Winery and Vineyard, takes me through his experiences throughout California's prime vineyards. This interview has it all: earthquakes, historic vineyards, old-vine Zinfandel, Cabernet from Russian River Valley in Sonoma, strategies for reducing vineyard irrigation, and an epic Cannibas plantation. I was particularly interested in having Jake share his expertise in caring for old vines, something he defines as planted before 1950. He did not disappoint and in our conversation he gives multiple tips on how to work with old vines with the goal of delivering the highest quality grapes, something for which Jake is focused at all points of the growing season. Beyond old vines we discuss how timing is critical for all high-end grapegrowing and he names the two most critically time-sensitive vineyard practices. As a farmer who drinks a wide variety of wines, and has a keen fascination with the Old World, Jake paints a vivid picture in detailing the style for which the St Francis wines are known. The conversation finishes with an invitation to visit St Francis, which is in the Kenwood area of Sonoma. Need more reasons to visit? The winery's restaurant was rated number 1 restaurant in 2014 by Open Table, they are certified sustainable, and the North Bay Business Journal listed St Francis as one of the best places to work in the North Bay of San Francisco.