Makers' Stories
Michael Coode
— Your thirst for great wine should rival the thirst for understanding how to make great wine.
What is your favorite memory as a vintner working in Napa Valley?
The cold beer with the team at the end of a day during harvest is what made many a long day much more humane.
What's one thing people would be surprised to know about you?
Rhinos are my favorite animal.
What is your winemaking philosophy?
Make great wines that our customers want to enjoy.
How did you get started in the wine business?
There was an amazing mentor at my college job at a bottle shop who took me under his wing and showed me the world of wine.
What’s the strangest word you’ve used to describe the smell or taste of wine?
Crushed ants.
Tell us about your first Napa Valley harvest…
It was 2015 at Inglenook, I spent most of my early days of harvest in vineyards, understanding the unique attributes of every block. I recall thinking how amazing this Mediterranean climate is for making exceptional wine.
If you weren't a Napa Valley vintner, what would you be doing?
I would be enjoying a glass of wine somewhere in the world, diving into the nuances of that region and the winemaking approach that makes that region unique.
What's your all-time favorite food and wine pairing?
Being an emotional consumer of wine; sharing wine with friends at a food and wine experience has laid the foundation for many great memories.
What does "cultivating excellence" as a Napa Valley vintner mean to you?
Napa Valley is an exceptional place to make wine and I believe exceptional wine is cultivated and made in the vineyard.
Name a Napa Valley vintner who has influenced you and briefly explain why.
Philippe Bascaules, the winemaker at Inglenook. Having worked with him in France and the U.S., his vision and way of looking at the vineyard is truly brilliant and always thought-provoking.
Est. 1897
Pope Valley Winery
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The Makers