— Ever since day one of my life, I have been surrounded by the natural cycles of the vineyard.
The camaraderie and passion you see when you receive the grapes on the crush pad and have chosen that time to pick the grapes and commit to making a great wine indicative of the vintage.
Sam Kaplan, his attunement with the grapes and how he understands that it really starts in the vineyard to create a world class wine. Not to be afraid of tannins and minimal effort (when appropriate) throughout the winemaking process to really showcase the terroir of the site and the grapes. Being stern yet kind and caring, that is such a welcomed spirit. Pretty sure he has a Midas touch, too, so I would like to hone that skill as well.
Dungeness crab that you have to crack yourself and a rich Chardonnay.
Kamala Harris, Pablo Neruda and Warren Winiarski.
Perhaps using my gregarious nature to become one of the hostesses that host people at their old Chateaus in France. I just love the history in the buildings, their potager gardens and the passion they show when sharing their family histories and trying to keep their heritage alive. I just love pink horse chestnuts, they are gorgeous!
Ever since day one of my life, I have been surrounded by the natural cycles of the vineyard. It is all-consuming when you grow up on a property that your parents sculpted into a world class vineyard site. My dad tried to persuade me to try a different career because of the trials and tribulations associated with being a farmer, but the moments of elation and the inherent force of Mother Nature is wonderful and balancing.
Dressed in all white like a participant of Batalla del Vino in Haro, Spain, I was 8 years old. I was learning the ways of harvest from my father, which essentially entailed picking all of the MOG out of the bin, watching out for the picking trays dumping the grapes into the bin, and not pinching my fingers in between the bins on the trailer as they traversed through the terraces.
It means only releasing a wine when it is ready or if it makes the cut. Not to be scared about making a picking decision and always going back to the vineyard, it is the quintessential component of cultivating excellence. Treating the environment with respect and really looking soil-deep to make sure we can still farm 30 or 50 years from now and to be able to create these notable wines.
I was a total band nerd in high school, playing clarinet and piano.
Minimal intervention with a strong focus on the way the grapes were grown and pick at peak of ripeness not a moment too soon or too late. Letting it age appropriately, hillside grapes are strong and need to be tamed in a barrel.