Makers' Stories
John Skupny
— Having lived in Napa Valley for over 40 years, we feel firmly that we have one foot rooted in history and one foot moving toward the future.
If you weren't a Napa Valley vintner, what would you be doing?
I would probably be a paint-throwing hippie artist living and skiing in Santa Fe, New Mexico.
What's your all-time favorite food and wine pairing?
Cabernet Franc with rillette and fresh goat cheese.
What’s the strangest word you’ve used to describe the smell or taste of wine?
Petrichor— the earthy smell of rain falling.
What is your favorite memory as a vintner working in Napa Valley?
My favorite memory happens every day when I drive through such a beautiful place.
What is your winemaking philosophy?
I seek wines of balance, grace, and complexity, believing that a good glass of wine should complement a fine meal, with friends in a cozy place!
Name a Napa Valley vintner who has influenced you and briefly explain why.
I have been fortunate to have worked with many greats of the Napa Valley, like Chuck Wagner at Caymus, Bernard Portet at Clos Du Val, Francis Coppola, Tony Soter and John Konsgaard. But, I would have to say my greatest influence is Dan Duckhorn because he showed me we could roll up our sleeves and get a job done, no matter the obstacles.
If you could open a bottle of your wine and share it with any three people (living or not), who would they be?
First Charles Wagner Sr. so that he could taste a wine that I made. Second, Charlie Parker so I could tell him how much his music has meant to me. And third, President John F. Kennedy to let him know how much he is missed.
How did you get started in the wine business?
I first started in the restaurant business — learning about wines, then becoming a buyer and wine steward (the name for a sommelier in the 1970s). I moved to California and the supply side in 1980.
What's one thing people would be surprised to know about you?
I grew up near Minneapolis and was the paperboy for Cindy Pawlcyn’s family. Also, I don’t like mayonnaise.
Tell us about your first Napa Valley harvest…
It was the harvest of 1980, we had just moved to California and wanted to make some homemade wine. Chuck Wagner, of Caymus Vineyards, graciously offered us Zinfandel from his vineyards in Rutherford. With trusty trash can fermentors we hauled about 100 pounds back to our tiny apartment in San Francisco and foot-trodded the grapes into wine! We finished five gallons, bottled, and were afraid to give it to friends because it was only okay... we learned it was very hard to make high-quality wine in tiny batches.
What does "cultivating excellence" as a Napa Valley vintner mean to you?
It is an overarching concept of a group of people striving to always make each vintage of wine a little bit better than the year before.
Est. 1996
Lang & Reed Wine Company
03
The Makers