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

I had a great time recording this podcast with my friend and consultant viticulturist, Garrett Buckland.  Our conversation gets deep into the technical weeds right off the bat, and thus I've split the podcast into two episodes.  Get your coffee, turn on your brain, and get ready to get schooled on what is involved in growing grapes for some of California's top wineries.  Garrett gives insight into:

Bringing grapevines into the US and what it takes to clean up the virus and certify new clones.

How grapegrowing has changed in the past 20 years.

The most critical aspects of caring for a vineyard designed to make iconic wines.

The effect of the current drought on graperowing and the 2014 vintage

Recorded just prior to the harvest season in August, 2014, this interview with Amy Warnock takes us through her journey to becoming a viticulturist (viticulturalist, for some), up to her current work with Orin Swift Cellars based out of Napa. Amy is a technical specialist when it comes to growing grapes destined for high-end wines. In our conversation Amy does a wonderful job of painting a picture in broad strokes to elaborate how wine styles are created by vineyard site and how, as a viticulturist, it is her skill to understand what style of wine a certain vineyard plot has the potential to produce.

My favorite part of our conversation is when Amy tells the story of how Bruce Cakebread from Cakebread Cellars left a message on her voicemail with a simple piece of advice that would become the entree to her vineyard career.

Recorded just prior to the harvest season in August, 2014, this interview with Amy Warnock takes us through her journey to becoming a viticulturist (viticulturalist, for some), up to her current work with Orin Swift Cellars based out of Napa.  Amy is a technical specialist when it comes to growing grapes destined for high-end wines.  In our conversation Amy does a wonderful job of painting a picture in broad strokes to elaborate how wine styles are created by vineyard site and how, as a viticulturist, it is her skill to understand what style of wine a certain vineyard plot has the potential to produce.  

My favorite part of our conversation is when Amy tells the story of how Bruce Cakebread from Cakebread Cellars left a message on her voicemail with a simple piece of advice that would become the entree to her vineyard career.  

A look back at the highlights from the 2014 harvest.

We knew it was going to be an early harvest this year. We didn't know that things were going to kick off with an earthquake. Our magnitude 6 shaking on Aug 24th took us by surprise, but didn't thwart the fast and furious harvest pace that characterized this season. This podcast covers the earthquake, surprise of supple tannins, and healthy yields that will characterize our memory of the 2014 wines.

A look back at the highlights from the 2014 harvest. 

We knew it was going to be an early harvest this year. We didn't know that things were going to kick off with an earthquake. Our magnitude 6 shaking on Aug 24th took us by surprise, but didn't thwart the fast and furious harvest pace that characterized this season. This podcast covers the earthquake, surprise of supple tannins, and healthy yields that will characterize our memory of the 2014 wines.

I met Russell Bevan last year as we had both done our time with the Jesuits at Gonzaga University. Russell is a big guy with an even larger personality, which is only superseded by some of the critical review his wines have received.

He is a man to pull no punches. That is what most excited me to bring him onto the Inside Winemaking Podcast. Russell founded Bevan Cellars with his partner, Victoria De Crescenzo, in 2004 and in less than ten years has rocketed to the top of luxury wine lovers' most-coveted list. In our conversation Russell lays out his disdain for "good, clean wine," and explains in detail his winemaking philosophy and the meticulous standards he and his team employ. For example, Russell is preparing to make up to six yeast additions to his wines this coming harvest in order to re-create his version of a wild fermentation. And this because, as he states, "There's no such thing as a true wild fermentation." Most of Russell's ideas on winemaking challenge what I have learned during my own career and our conversation during this podcast left my head spinning in the way it does every time we meet. I keep coming back for more.

I met Russell Bevan last year as we had both done our time with the Jesuits at Gonzaga University.  Russell is a big guy with an even larger personality, which is only superseded by some of the critical review his wines have received.

He is a man to pull no punches.   That is what most excited me to bring him onto the Inside Winemaking Podcast.  Russell founded Bevan Cellars with his partner, Victoria De Crescenzo, in 2004 and in less than ten years has rocketed to the top of luxury wine lovers' most-coveted list.   In our conversation Russell lays out his disdain for "good, clean wine," and explains in detail his winemaking philosophy and the meticulous standards he and his team employ.  For example, Russell is preparing to make up to six yeast additions to his wines this coming harvest in order to re-create his version of a wild fermentation.  And this because, as he states, "There's no such thing as a true wild fermentation."  Most of Russell's ideas on winemaking challenge what I have learned during my own career and our conversation during this podcast left my head spinning in the way it does every time we meet.  I keep coming back for more.

This short episode is an update covering the experience of the Aug 24th earthquake in Napa, CA. I talk about the experience we went through at home and then provide a very brief idea of how local wineries were affected. While it was a terrifying experience, we came through unharmed and are incredibly grateful that the damage to our home and those of our friends was mostly superficial.