In this episode of Barrels and Roots, I sit down with Molly Bossardt, founder of Bread and Butter Digital Marketing, to talk about why great wine alone is no longer enough to grow a winery.

We explore how wine marketing is changing, why consumers care more about experiences and emotion than tasting notes, and why wineries need to understand exactly who they are trying to reach. Molly breaks down the importance of brand positioning, email marketing, social media, websites, advertising, and creating enough touchpoints for consumers to actually remember and trust a winery.

We also get into why traditional wine clubs may need to evolve into genuine communities, why the industry’s conservative approach to marketing can hold brands back, and why making wine approachable, creative, and fun could be one of the biggest opportunities ahead.

Most importantly, we discuss the changing wine consumer and why Molly believes women will play an increasingly important role in shaping the future of the industry.

If wineries want to stay relevant, they may need to stop asking how to sell more wine and start asking a different question: what kind of experience do people actually want from wine today?

What do you think the wine industry needs to change to connect with the next generation of consumers?

In this episode of the Barrels and Roots Podcast, I sit down with Ben Parodi, assistant winemaker at Vineyard 29, to explore what really happens behind the scenes of Napa Valley winemaking. Ben shares his family’s deep roots in St. Helena, his journey from studying viticulture and enology at UC Davis to working his way through demanding harvest internships, and why even trained winemakers still have to begin by cleaning tanks, pulling hoses, and scrubbing barrels.

We talk about why great wine begins in the vineyard, how terroir, weather, soil, and fruit quality shape every bottle, and why Ben believes winemakers should act as caretakers of nature rather than trying to control it. He also explains the intensity of harvest season, the chemistry of fermentation, barrel aging, malolactic fermentation, and the years of patience required before a wine finally reaches the dinner table.

This conversation reveals the discipline, science, teamwork, and passion hidden inside every bottle of Napa Valley wine.

What part of the winemaking process would you most like to experience for yourself?

I sat down with Brigid Harris, co-owner of Bedarra Vineyards in Sonoma County, to talk about what really makes wine and the businesses behind it memorable. From starting a hobby vineyard with her husband to building a wine brand rooted in their honeymoon, their family, and even the memory of their dog Ellie, Brigid reminded me that great wine is often connected to a much bigger story.

We talked about why wine tasting should feel approachable instead of intimidating, how wineries can create experiences that bring people together, and why relationships are one of the most valuable assets a winery can build. Brigid also shared lessons from her experience working with major brands like Gap and Disney, including the importance of balancing hospitality with data, sales, marketing, and strong business systems.

What I kept coming back to was simple: wine is meant to be shared. The bottle matters, but the people, places, stories, and memories surrounding it are what make the experience stick.

When you remember a great bottle of wine, do you remember the taste or the people and story behind it?

In this episode of Barrels and Roots, I sit down with Jeri Hansen, President and CEO of the Napa Chamber of Commerce, to explore the community that exists beyond Napa Valley’s world-famous wine. We talk about the farmers, winemakers, cellar teams, hospitality workers, entrepreneurs, and small-business owners whose hard work has shaped Napa into something far greater than a travel destination.

Jeri explains how Napa’s agricultural preserve protected the valley from overdevelopment, why collaboration remains one of the region’s greatest strengths, and how wine and agriculture continue to support tourism, restaurants, wellness, recreation, and local businesses. We also discuss the challenges facing the wine industry, the importance of economic diversification, and the new technology, healthcare, transportation, and entrepreneurial projects creating hope for Napa’s future.

This conversation is ultimately about honoring Napa’s roots without freezing the community in time. As Jeri says, evolution is not the enemy of preservation, it may be the only way to protect what makes Napa special.

What should Napa preserve at all costs as it enters its next chapter?

In this episode of the Barrels and Roots podcast, I sit down with Martyn Pollock, cofounder and managing director of Nine Oaks Vineyard, a family-run English vineyard in Kent. Martyn shares how he went from serving in the British Army and working in East Africa to selling his home, returning to the United Kingdom during the pandemic, and planting a vineyard with his wife.

We talk about the unexpected realities of English wine, including unpredictable weather, frost, vineyard disease, changing consumer habits, and the challenge of building a recognizable wine brand from scratch. Martyn also explains why English sparkling wine is gaining attention, how climate and location influence every vintage, and why the experience surrounding a bottle can completely change how it tastes.

This conversation explores traditional-method sparkling wine, Chardonnay, Bacchus, orange wine, vineyard ownership, small wine producers, and the importance of sharing the honest story behind every bottle.

Do you think the story and people behind a wine can change how much you enjoy drinking it?

In this episode of Barrels and Roots, I sit down with Kim Stare Wallace, president and second generation owner of Dry Creek Vineyard, to explore what it takes to keep a family winery independent for more than five decades. Kim shares how her parents founded the winery in Sonoma County, why she returned after pursuing fashion, and how a temporary role became a 40 year career in wine.

We talk about the character of Dry Creek Valley, the influence of fog, soil, and topography, and why the region is known for Sauvignon Blanc, Zinfandel, Cabernet, and Bordeaux style blends. Kim also explains why Chenin Blanc has remained central to the winery’s identity, how thoughtful wine labeling builds trust, and why wine should feel welcoming rather than intimidating.

This conversation is about legacy, terroir, family business, transparency, and creating memorable moments around the table. Whether you are new to wine or already passionate about it, Kim offers a refreshing reminder that great wine does not need to be complicated or pretentious.

What makes a winery or bottle of wine feel truly special to you?

In this episode of the Barrels and Roots Podcast, I sit down with Tiffany Van Gorder, Director of DTC and Membership for La Serena Winery, to talk about what really makes wine memorable. Tiffany shares her journey from PR and marketing into Napa Valley wine, why tasting rooms matter more than ever, and how wine brands can create real relationships instead of just selling bottles. 

We talk about why wine can feel intimidating, how tasting notes can confuse new drinkers, and why the best winery experiences are built around personal touches, storytelling, hospitality, and making people feel seen. 

From Heidi Barrett’s first tasting room to the changing role of wine scores, this conversation is about bringing wine back to connection, community, and shared moments.

What makes a wine experience unforgettable for you: the bottle, the place, or the people you shared it with?

Owning a winery may look glamorous from the outside, but Carol Collison reveals the financial pressure, relentless sales work, and difficult decisions happening behind every bottle. As an M&A advisor specializing in smaller wine companies and the host of the Small Fortune podcast, Carol has worked with owners who have bought, sold, and closed wineries across one of the most challenging periods the wine industry has faced. In this conversation, I explore why successful wineries require active management, constant adaptation, strong profit margins, and years of investment before a single bottle creates revenue. 

We also discuss the global decline in wine demand, why some respected brands are disappearing, and how emotional attachment can prevent owners from selling at the right time. Carol explains why winding down a family winery can be even harder than selling one and why knowing when to stop can sometimes save an entrepreneur from a much greater loss. 

This episode exposes the unfiltered reality of winery ownership and what it truly takes to survive in the wine business. 

In this episode of Barrels & Roots, I sat down with Barron Beltz, commercial strategy lead at Sonoma Bespoke winery in Napa Valley. 

Barron has this rare ability to strip away all the intimidation and complexity that keeps so many people from ever really falling in love with wine, and what he shares in this episode is genuinely game-changing for anyone just starting their journey. 

We talk about how to figure out what you actually like before you ever walk into a wine shop, why price means absolutely nothing when it comes to what tastes good to you, and how your personal sense of smell and memory shapes every single sip you take.

What's the first wine that ever made you stop and think - “wait, I actually love this?”

I sat down with Isabel Neuhaus, a sommelier and wine educator at a two-Michelin-star restaurant in New York City.

Isabel breaks down why wine feels so intimidating to most people and why it absolutely doesn't have to be. 

We talk about how you don't need to know languages, memorize tasting notes, or spend a fortune to belong in the world of wine, you just need curiosity and the right person to share a bottle with.

Isabel walks us through the wines she'd pour for a total beginner, why your local wine shop is the single best investment you can make as a new drinker, and how smell and memory are so deeply connected that a single sip can take you back decades.

What's the one wine experience that completely surprised you, and what made it so memorable?