Tony Biagi has worked for many labels in the Napa Valley as a winemaker and consultant, including Neal Family Vineyards, Duckhorn, PlumpJack, CADE, Paraduxx, and more. Today, works for Hourglass and Amici, and others, as well as Patria, his personal label he co-created in 2013. He holds a degree in Fermentation Sciences form U.C. Davis.

https://patriawines.com/

https://www.hourglasswines.com/

https://www.amicicellars.com/

We Talk About:

What it was like growing in the bay area of California up being a sixth-generation Californian

His Dad and my stepfather; making wine back in the 1970s

The famous bottle he sees in old photos

His experience at Duckhorn, working under the guidance of Dan Duckhorn and Tom Rinaldi

Launching the winemaking programs at wineries including Paraduxx, Cade, Odette, and Hourglass.

What it was like working 10 years working at Cade and Plumpjack. 

His current projects and roles at Hourglass in St. Helena and Amici in Calistoga, including his own brand Patria

Advice for new winemakers and much more

Patrick Rue is the founder of Erosion Wine Company. Previously, he founded the craft beer company, The Bruery in 2008, as his first job out of law school. He’s on the short list of Master Cicerone’s —which for those who don’t know is like a Master Sommelier for beer. 

https://erosion.wine/

https://erosion.wine/collections/the-wines

https://www.thebruery.com/

We Talk About

Law school at Chapman and home brewing

Life living in the OC and early beers he liked

The evolution of “craft” beer from Sierra Nevada to Sam Adams to  and what came next

Why did San Diego and OC become ground zero for beer

The Bruery and the innovation there

Becoming the world's 8th Master Cicerone

2016, he was named a “Top 40 Under 40 Tastemaker” by Wine Enthusiast Magazine

Erosion: Idea is to make wine fun, no pretentious, casual atmosphere

The wines, names, labels, and packaging

Where the names come from

The need for innovation, creativity and experimentation in wine

Blending, sourcing grapes, and more

Paige Comrie is the creative mind behind Wine with Paige. She holds her WSET 3 and is a Certified American Wine Expert. Beyond wine, she also has an extensive background in Photography, Writing, and Digital Marketing.

https://www.winewithpaige.com/

We Talk About:

How Paige got into wine

Her slogan: “Elevate your everyday” when it comes to wine

Getting WSET level 3 and what it was like

Becoming a Certified American Wine Expert

Talk about how to taste wine

Discussion on old world vs. new world

How should people think about tasting / paring / shopping for wine?

The Business of Wine: marketing, curation, social media, photography, and more

Lables: Orin Swift comes up in the conversation, among a few other ones

What she's been drinking lately and much more

Jackie is a San Diego-based freelance writer focusing on cannabis, food, travel, spirits, wine, and design. Originally from New York, she is currently enjoying living and writing by the beach. She has written about the restaurant and bar scene in San Diego, wine in Mexico, mezcal bars in Guatemala, black market cheese in Spain, cannabis in California, life along the United States-Mexico border, the corn crisis in North America and many other delicious, concerning, fun and offbeat subjects.

http://www.jackiebryantwriting.com/portfolio

https://twitter.com/jacqbryant

https://cannabitch.substack.com/

We Talk About:

Natural wine and what that means

Some of her articles and writing

Jackie's email newsletter on SubStack: Cannabitch

Some wines she likes

The state of journalism today

How San Diego is holding up

And much more!

Rebekah Wineburg is the winemaker at Quintessa. She previously worked as the assistant winemaker at Rudd, among other roles in Oregon, New Zealand, and more. She co-owns a label   Post & Vine, with a focus on small historical vineyards, featuring unique varietals like carignane and old vine zinfandel. She graduated with a Masters in viticulture and enology from UC Davis. 

https://www.quintessa.com/the-wine

https://www.postandvine.com/

https://www.youtube.com/watch?v=Jdw-eyue1XY

We Talk About:

Her background in Oregon, New Zealand, and more

Working at Rudd and Edge Hill

History of Quintessa: founded in 1989 by well-known Chilean vintners Agustin Huneeus and his wife Valeria. 

The micro-terroirs of Rutherford AVA

Biodynamics and Organic farming

Carmenere in the Bordeaux Blend

The Illumination Sav Blanc

Winemaking as both science and art

Her label: Post & Vine and the unique and amazing wines she's producing

What does "Rutherford" mean to you?  Rutherford Dust?

Biodynamics

What she’s been eating and drinking lately

Justin, the youngest son of Austin Hills, has gained invaluable experience working diverse positions within the winery, including Vineyard Assistant and Sales Trade Ambassador. Most recently, Justin joined the cellar team to work the 2017 Harvest where he learned firsthand what goes into making wine after the grapes are picked and brought to the winery. The multitude of experiences that Justin has gained throughout the years, from vineyard to winemaking and sales, have provided him invaluable knowledge of Grgich Hills and prepared him to be a great Ambassador for the winery.

Justin’s passion for sustainability led him to the vineyard implementing the organic viticultural program, he worked in direct to consumer sales and wholesale as well as in the cellar, before becoming a Brand Ambassador.

His passion for cannabis soon landed him a seat on the Napa Valley Cannabis Association where he met with other cannabis friendly vintners and the founders of Atrium Cultivation and entered an industry fueled by passion From coffee to wine to cannabis. Justin wants the world to embrace and continue to investigate and explore the many healing benefits derived from this ancient medicine and culinary aphrodisiac.

https://www.grgich.com/our-story/

https://www.grgich.com/product-category/selections/napa-valley-selections/

We Talk About:

His background in wine and growing up around it

Experience working diverse positions within the winery, including Vineyard Assistant and Sales Trade Ambassador

Grgich Hills history, wines, and his role as Ambassador for the winery

His work and interest in organic farming, cannabis, and wellness

The future of wine in Napa and millennials

John Stanley is the owner of Stanley’s Wet Goods - a place for small production naturally made wine, craft beer and spirits, wine bar, and online store in Culver City, California.

https://stanleys.la/

https://shop.stanleys.la/wine-by-type/

https://www.instagram.com/stanleyswetgoods/

We Talk About:

His background before wine

Working in aerospace (Jeb Dunnuck worked as software dev in aerospace before wine too!)

Going to UCLA for an MBA

Natural wine, and what that means to him

Developing the concept for Stanley's Wet Goods in Culver City

The design of the store, curation of wine, and customer service

The website, current happenings with Instagram Live, and COVID-19

His thoughts on how to sell wine and being a "Somm" for the local community

Some wines I've tried from the store: Sahndi Pinot, Gramercy Cellars Cab and Syrah, Domaine Eden Cab, Martha Stoumen Red, Vinca Minor Red

The Stanley's Wine club

What he's been drinking lately

Steve Matthiasson is the owner and winemaker at Matthiasson Wines, along with his wife Jill. He's a is a life-long student of the craft of viticulture and a proponent of sustainable agriculture.

https://www.matthiasson.com/

https://www.matthiasson.com/wines

https://ashesdiamonds.com/

We Talk About:

His background, gardening, brewing beer, and living in San Francisco

How punk rock was a part of his life and a few bands he liked

Some of his previous work experiences at wineries and what he learned

IPOB and what came out of that group

The launch of Matthiasson Wines in 2003 with 120 cases

His style and how he looks at the picking decision

The idea of balance in wine; comparing a balanced salad to a balanced wine

The quote, "Matthiasson wines bear an agricultural stamp, as fresh, lively and alive as the best produce from a farmers' market" from Eric at the NYT

His slogan: “wine is made in the vineyard"

Some of the wines in the Mattiasson portfolio

Tendu brand and the need for wines at a lower price point going forward

His Vermouth made from 80% Flora, a cross between Semillon and Gewurztraminer.

Marcus Marquez is the Vineyard Winery Estate General Manager at Brasswood in the Napa Valley. He has years of experience working in food and wine, starting in Sacramento.

https://brasswood.com/

https://brasswood.com/brasswood-wine

https://www.amazon.com/100-Things-Napa-Valley-Before/dp/1681060981

We Talk About:

How he love with the food and wine scene of Napa Valley in the late 1990s when working at The Kitchen in Sacramento

Experience as the manager and wine buyer; winning a Wine Spectator award for the wine list he curated

His book; both the first edition and second edition of “100 Things to Do in Napa Before You Die”.

Launch downtown Napa’s new neighborhood restaurant AVOW with Joe Wagner

The story behind Goose & Gander in St. Helena

His role at Brasswood as Vineyard Winery Estate General Manager

The Vintner’s Vanguard and Custom Crush Facility with Philippe Melka, Angelina Mondavi, and more

The Wines including 2016 Coombsville Estate Cabernet Sauvignon and more

His involvement to give back to the local community 

What he's been drinking lately!

Anthony Anselmi, MS is the Director of Wholesale for LOLA Wines, Lumen Wine and Villa Creek Wines.  He has a vast amount of experience in the wine business, spending 5 years working under Bruce Neyers at Kermit Lynch and then 8 years as National Sales Manager for The Rare Wine Company. In 2011 he earned the nearly impossible title of Master Sommelier.

https://www.villacreek.com/

https://www.lumenwines.com/

http://www.lolawines.com/

We Talk About:

His background and how he get into wine

High acidity, alcohol levels, and how to think about body and balance

Working under Bruce Neyers at Kermit Lynch and also working at The Rare Wine Company.

How Anthony earned the nearly impossible title of Master Sommelier

His thoughts on making Chablis or Burgundy in California

The Los Angeles food scene in the late 90s and early 2000s

A special spot on Abbot Kinney, you may never have heard about

The analogy about the band Rush you won't want to miss!

How a Somm thinks about serving the customer

The types of wines he likes and what he's been drinking lately