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Arterra Winery was founded by Jason Murray in 2013. Jason is a veteran of winegrowing in Northern Virginia for over 20 years. Arterra, which means "Art of the Land" represents Jason's quest to grow wine in a fashion unseen by most of us in the wine business.  His Marketing moniker is " Clean Wine." When I first heard that I didn't really understand if it was yet another take on "Natural Wine".  I learned in my interview that it is much more than that.Essentially, as Jason describes it simply, he tends his vineyard with the least amount of intervention possible.  His wines are meant to reflect the vintage, what the vineyard gives him is what is in the wine.  Ultimately sealed in Stelvin tin lined screw caps to preserve that character. No new oak is used and no additives or corrections to the wine are added or employed to do anything to adjust the character that the grapes give him in any given vintage. It is a very intriguing interview and tasting is believing.  After trying several of his wines I would tell you that the wines back up his story.  You should check them out for yourself and be the judge.  Listen to the Episode below or read the edited transcript.  

Common Wealth Crush Company is a new exciting  development in the Virginia Wine Industry.  Ben Jordan along with his brother Tim and Jordan and Patt Eagan have opened what I term a winemaker Studio in the historic district of downtown Waynesboro, Virginia.  Conceptually, it will allow small wine brands to have access to a winemaking facility without having to shell out the up-front costs of building their own winery. Common Wealth Crush hopes to be an incubator for future Virginia wine brands and as they grow they will move on being replaced by other new start up wine brands.These types of facilities are available in California and Oregon for their industry but nothing like this exists in Virginia today. This is a ground breaking, forward looking addition to help further grow the footprint for Virginia wine throughout the wine market.Ben must believe this will be successful as he left his position as winemaker at Early Mountain Vineyards in July of this year, where he had been since 2015 as was considered a leader in the growth of quality wine in the Old Dominion.  His brother Tim is also a well-known viticulturalist and winemaker in Virginia.  Patt Eagan their other partner in the enterprise is the business and sales manager.  Between the three of them they bring the necessary experience and skill set to succeed.   This is a team of entrepreneurs to keep an eye on for years to come.

Chris Pearmund has been in the Virginia wine industry for over 30 years.  He started his career in 1990 when he managed to snag an entry level position at Naked Mountain.  He would then purchase Meriweather vineyard in 1996 which has the oldest Chardonnay vines in Virginia today, planted in 1976. The numerous ventures and positions Chris has held in the Virginia Wine Industry is very impressive.  He started Pearmund Cellars in 2002 and today manages that operation along with several others: Vint Hill Winery and Effingham Winery. The later was established as recently as 2015.As you can imagine Chris is quite busy but continues to improve the quality of his wines and never stops and is constantly trying new innovations in the marketing of Virginia wine.You will learn a significant amount about Virginia winegrowing during the past several decades packed into this Episode.Listen below or download the transcript.

Bluestone Vineyard started out as a small family vineyard when Curt and Jackie Hartman were, encouraged by their friends Phil and Lois Kreider, to help them expand their own availability of grapes for the purpose to produce wine for their own personal use in 2003.  In 2007 the decision was made to turn it into a commercial venture and in 2008 they began to plant more vines at their already existing property on the hill alongside of their house.  In 2009 they had their first production of just 500 cases.In 2010 a winery was built when Lee Hartman, their son joined them and assumed the position of winemaker and production manager. His 2010 Cabernet Sauvignon won a Gold at the Governor's Cup competition and was in the inaugural Governor's Case. That wine was also named one of the "37 Great American Wines" by Saveur magazine. He has never looked back.HIGHLIGHTS:a). Lee draws attention to the fact that he was a history major before he started making wine without any formal training or education in Enology. b). We learn what sets the Shenandoah Valley apart from the other wine growing regions in Virginia.c). He explains how the idea and ultimately the execution of putting some of his wine in cans made so much sense to him and why it has worked.d). The story behind the branding with the name Bluestone and how it ties back to the land/vineyard.e). Lee takes pride in the fact that his first vintage, 2010 a Cabernet Sauvignon they produced made in into the Inaugural Governor's Cup Case.f). we get his take on Climate Change and what it has meant to his winemaking.Much, much more.  Read the transcript below or listen to the audio.

Chelsey Blevins would tell you that winemaking found her.  It was in 2010 that she visited Horton Vineyards and was given a full tour of the cellars.  It was after the tour that Mike Heny, who was the winemaker at that time asked her if she wanted to work the harvest.  She said, why not.  Thus, her entry into the wine business.  Next, she got a position at Barboursville Vineyards working in their library tasting cellar.  She caught the wine bug and decided to enroll in the wine program at Piedmont Virginia Community College.  It was there that she met the new owner of Fifty-Third winery David Drillock.  David was intrigued when he saw this student taking copious notes and decided to approach her about a potential assistant winemaker position working under Graham Bell, his winemaker at that time.  She would go on to succeed him in 2019 as the full-time winemaker. Chelsey has had the opportunity to work under some of Virginia's top wine folks like Mike Heny, Luca Paschina and the crew at Barboursville, and Graham Bell.  She is now making her mark and impact on the future of Virginia winegrowing.  She is a star on the rise and someone to watch in the coming years.Listen to the interview below or read the transcript.  I know you will enjoy the Episode

Damien Blanchon was born and raised in the South of France where his family had roots in the Beaujolais Village region of Burgundy. He grew up with wine in his family and when he was 8  years-old he already knew this what he wanted to do--drive a tractor in the vines and be a winegrower.  He would go to school to learn the craft of winemaking and recalls a teacher tell him when he was finishing to gain his degree in Viticulture & Enology that he English would be the most important language he could learn and so he pursued an internship in the U.S.He was fortunate to answer an announcement placed by Matthieu Finot another French winemaker who was working in Virginia and took a position at Old House Vineyards in Culpeper, Va.  He would be at Old House for 5 years before being recruited by Elizabeth & Tony Smith the new owners of Afton Mountain Vineyards.  He would join them in 2011 and has been the winemaker and vineyard manager since.HIGHLIGHTS OF THE INTERVIEW:a). Damien recounts when he was young his grandfather would test him early by giving him a bottle of wine that had been tainted by the cork to see if he detected it.  He did.b). He describes how a teacher of his told him that English would be the most important language he could learn.  This promoted him to take an internship in Virginia.c). Damien talks about his unique approach to vineyard management.  He brews his own concoction of different herbs, and organic teas which he uses to spray the vines in lieu of using large amounts of pesticides and other inorganic sprays that are normally used to fight diseases in the vineyard.\d). I was surprised that no research university or organization involved in grape growing had even contacted Damien to learn more about his methods and the results. e). Damien shares he thoughts on Beaujolais and admits his favorite "Cru" was Mont Brouilly.\f). Damien speaks about how his Uncle was very involved in the 70's conducting trials for the viticulture department of Beaujolais changing various trellis system inspiring him.Much, Much more.  Listen to the Audio posted below or read the attached text transcript. 

AFton Mountain Vineyards was one of the first of the early farm wineries in Virginia when it was planted in 1978 by David Medford a Chemist from Richmond, Virginia.  However, he named it Bacchanal Vineyards after the Greek god Bacchus.  It would be purchase later by Tom & Shinko Corpora and renamed Afton Mountain Vineyards in 1987.In 2009 Elizabeth & Tony Smith would purchase it.  Elizabeth and Tony were both from Charlottesville, had been married at the Chapel on the campus of UVA and wanted to return to the area after spending several years raising a family in coastal Virginia.Since their purchase they have doubled the acres under vine and currently farm 11 different varietals on 26 acres. They have a full working farm as well.HIGHLIGHTS OF THE INTERVIEW:a).  They share with me the fact that they had several potential sites already that they owned but after consulting with Chris Hill about planting a vineyard they quickly realized those sites won't work.b).  I learn how they would discover Afton Mountain vineyards and when they purchased it in April of 2009, believing they had a winemaker lined-up they moved forward.  Only to find that it didn't work out and Tony Smith found himself now the winemaker.  Under the tutelage of Michael Shaps for the next several years he filled that role.c). in 2011 they were fortunate to recruit Damien Blanchot and he has been the winemaker ever since.d). It was intriguing to learn about the innovative techniques Damien uses to cut back on pesticides and other spray in the vineyard in favor of brewing his own concoctions of herbs and teas to treat the wines.e). It was exciting to learn how they managed to purchase the Historic Brand label of The Monticello Wine Company which was established in late 1800's.  f). some of the original vines which were planted in 1978 still produce today.  Possibly some of the oldest vinifera vines in Virginia.  Cabernet Sauvignon and Pinot Noir.Much, much more.  Listen to the Episode below or read the transcript.

Patrick Duffeler purchased his tract of land called Wessex Hundred just outside of Williamsburg, Virginia in 1983 and would start to plant his vineyard in 1985.  Patrick was born in Belgium and after gaining his degree in Economics & Finance from the University of Rochester, New York he started his professional career with Eastman Kodak. He would go on to work in the International Division of Philip Morris in Switzerland as the Director of Marketing and ultimately become President of Fragrances Selective. It was in 1983 that his wife Peggy had convinced them that he needed to slow down and after an exhaustive search they landed in Williamsburg, Virginia.  Along with producing world quality wine Patrick Duffeler has an amazing country Inn called Wedmore Place and several restaurants on the Estate at Wessex Hundred.His winemaker Matthew Meyer came to Williamsburg via California where he earned a degree at UC Davis in both Oenology and Viticulture and after a short stint at Grigich Hills Wine Cellars was recruited by Heitz Wine Cellars and learned directly from Joe Heitz.  Matthew moved to Virginia and took the position as Winemaker in 2002 and has been producing some of Virginia's highest quality wines ever since.HIGHLIGHTS OF THE INTERVIEW: a). Matthew recounts his introduction to wine as a young boy when he father was a Burgundian wine drinker vs Claret even though they were from Englandb). He talked about what a gift it was to work for Joe Heitz early in his career.c). He relays his father who was a big Burgundy aficionado would send him bottles of Burgundy because he said he would ruin his palette drinking all that California wine.d). When I ask Matthew about Climate Change he points to the continued issue with late frosts in the Spring and how they are getting later and later.e). Patrick brought an interesting perspective to the art of tasting wine and how when he learned to be a Perfumer when he was running an Internation Fragrance company the professionals told him that they couldn't smell and sniff fragrances and remember more than 18 before they got fatigued. He said the same for wine at the most.  Tasting a 100 wines in one sitting you only remember maybe 3 or 4 at the most.f). Matthew surprised me with his answer to my question about what was that one bottle of wine you had that made you go, that's it, now I get it.  Wine can be that ethereal.  g). Patrick's answer to that question was quite different as he tells the story of his Father taking them to a great restaurant in Perigord and he was served Foie Gras with Monbazillac.h). Matthew shares his theory about why Ca wine is so much higher in Alcohol than it was several decades ago.  he ties it to the new Rootstocks since AXR1 has been replaced.i). Patrick has a thought provoking story about what he calls "the Miracle after Midnight" part of winemaking in France.Much, Much more.  this interview is packed with stories and interesting opinions.  Listen below or read the transcript.

When Bill Curtis opened TASTINGS Restaurant, Wine Bar, & Wine Shop in 1990 it was the first of its kind on the East Coast to combine all these elements under one roof.  Bill has been involved in the Virginia wine and food scene for close to 40 years and has a tremendous Passion still, for the wine world.  He is exceptional in his breadth of knowledge and is especially sharp when it comes to wines from Burgundy, France.Bill is an example of a "fine wine merchant" in the true sense of that descriptor.  He will learn your palate, what your price threshold is and recommend wine that will always please your palate and keep you within your budget.  In my opinion this type of Wine Merchant is harder and harder to find in today's environment of on-line and flash sales.  This interview brought another perspective and look back and forward to winegrowing in Virginia.HIGHLIGHTS:a).  Bill shares how he hosted several of the early Monticello Cup tastings in the 1980's.b).  He explains how he learn to be a chef, (in the kitchen no formal training) and his style and approach to cooking.c). Shares some great stories about the early pioneers in Virginia winegrowing and offers the opinion that Piedmont Vineyards, no longer in operation, produced the best Chardonnay in Virginia at the time and would still stand the test of time against those being produced today.d). Bill shares how he started by buying two bottles of German Wine in 1972 at a Safeway in Va. one of the bottles was Blue Nun and the other was Spatlese from Prince Rupert Urban and the Blue Nun was 10 cents more expensive. It opened his eyes to wine though.e). In 1976 he opens Court Square Tavern and in 1977 he turns it into one of the first specialy beer joints in Charlottesville because that is what sold.There is much, much more of these stories. Take a listen below or read the transcript.

Jennifer McCloud's journey and pursuit to reclaim Norton as Virginia's native grape began in the mid-1990's when she found herself in Charlottesville, Virginia at the Eastern conference of the American Society of Enology and Viticulture, (A.S.E.V.) where Dennis Horton and his winemaking consultant at the time Alan Kinne were speaking about Viognier and Norton, two grape varietals that Dennis had been producing wine from.  She was intrigued and when she had her first taste of Norton it just spoke to her.  She would later engage Alan Kinne to consult for her when she wanted to plant her own vineyard in 1997.Jenni claims to have the largest planting of Norton grapes in the world at 40 acres.  There is no question of her commitment to Norton.  However, she pioneered planting Albarino on the east coast and produces one of the finest of all Viogniers in this country. In addition, here 400+ acre farm has dairy cows from which she produces cheeses to sell at the Ag District outlet, here retail space just off of Virginia Highway 50 in Middleburg, VA.One of the comments Jenni made during her interview resonated with me.  She said: "why not plant a grape vine that wants to grow there, and not try and grow a grape vine that doesn't."  I thought that was an interesting and thought-provoking comment.  Think about it.There is a lot to unpack in this Episode.  Some of the Highlights are:a).  How she went from selling her Tech business to becoming a winegrower in VA.b). The background and deep history of the Norton grape which was propagated in Richmond, Virginia by Daniel Norborne Norton, a medical doctor back in the 1820'sc). Her inspiration and motivation to reclaim Norton as Virginia's grape.d). The challenges she has faced on this journey and the successes she has enjoyed.e). The reasons she believes Norton was not a focus of winegrowing here in the Old Dominion after the repeal of Prohibition.f). Her commitment to the land and how the Ag District became an entity recognized by the state.So much more.  Listen to the Episode below or read the text transcript and learn all you will ever want to know about Norton.

Tim & Peter Rausse were involved in the planting and development of the Gabriele Rausse winery beginning early in their youth.  Although Tim went off to school shortly thereafter, he would return and immerse himself in the operation and winemaking and hasn't looked back.  Peter calls himself the unofficial GM these days and recounts in this Episode how his role is to make sure everything at the winery works.  While Tim continues to stay focused on the vineyard and winemaking side of the winery.  Tim's wife is also a winemaker at a Northern Virginia winery and comes from a winegrowing family in the region located in the Southwest region of France that produces Monbazillac.Between the two brothers the winery is in good hands as their Father, Gabriele continues in his day job as the Director of the Gardens and Grounds at Thomas Jefferson's former estate, Monticello which is just up the road from his namesake winery.This is a classic winegrowing family story. HIGHLIGHTS OF THE EPISODE:a). Peter recounts the story Gabriele often tells about when Peter was 3 years-old he once gave a tour to some guests that were visiting what at the time was called Simeon Vineyards. Simeon Vineyards was planted by Gabriele for the Woodward family in the early 1980s. The guests were amazed as he answered all of their questions accurately an indepth. That vineyard is now called Jefferson Vineyards.b). Surprisingly both Tim & Peter did not feel they were necessarily destined to run and operate the winery while growing up.c). Tim tells the story of when they first started to replant the Redlands Vineyard down the road from them how they went about choosing which varietals to put in the ground. There is a funny story surrounding the reasons behind planting Chasselas Dore and then how they figured out to make wine from it that would sell.d). Tim recounts how his wife and Peter came up with the idea of producing a sulfite free wine and the story behind the interesting naming of Vino dal Bosco.e). Both Tim & Peter had fascinating answers to my question about which wine they remember that got them to say, Ah, that is what wine is all about!Much, much more as I capture what it is like to follow in the footsteps of a wine ICON in the Virginia Wine Business.Listen below or read the text transcript

Michael Heny graduated with a degree in Mechanical Engineering and Comparative Literature from University of Virginia in 1990.  Hardly, the typical training or studies that would lead to a successful career.  He was in need of a job just out of college when he answered and ad for a position as a cellar worker at Montdomaine Cellars where Shep Rouse was the winemaker.  He remembers Shep tasting wine one afternoon outside the cellar when Shep asked him to join him.  It was the first time he even was exposed to the Tasting of wine.  He  became enthralled with the process there but would end up traveling to Europe only to come back and work the harvest at Meredyth Vineyards under Archie Smith.  He then would move on to a position at Horton Vineyards working under the guidance of two more of the early pioneers in Virginia winegrowing, Alan Kinne and Dennis Horton.  Ultimately, he ended back at the Montdomaine Cellars facility in 2019 but, working as the winemaker at Michael Shaps Wineworks who had purchased the facility in 2007 when it became the home for Michael Shaps wine program.  There are some more twists and turns you will learn about when you listen to the interview.  HIGHLIGHTS OF THE EPISODE: a). describes being a young boy when he became so curious with a bottle of German wine his parents were given as a souvenir of a trip to Europe his Grand-parents made.  He couldn't resist and opened it and tasted. b). he always wanted to be a Poet, so how he ended up being a noted winemaker for over 30 years in Virginia is an intriguing story.c). He was fortunate to work with several of the early pioneers of Virginia winegrowing and had some truly good mentors.d). One of the odd twists in his career was him working at one of the leading Retail wine merchants in the Country at the time Calvert-Woodley in Washington DC.  It opened his eyes to the wide world of quality wine knew nothing about at the time.e).He makes what I believe is a brilliant statement/observation when I asked him about the future of Hybrid grapes in Va.Much, Much more.  Listen below or read the attached transcript.

Rosemont Vineyards was established in 2003 by Stephan and Chandra Rose on a farm that had been in the Rose family since 1858.  When Stephan retired as a successful Dow Chemical executive, he was interested in returning to the family farm and get back to land, so to speak.  With the help of a family friend, he was introduced to Lucie Morton the world-famous Ampelographer and Virginia based viticultural consultant and expert. After many meetings with Lucie, she determined that it was a good location and the vineyard was planted.Rosemont has a great mix of both French American hybrids, primarily Chambourcin and Chardonel along with an equal amount of Vinifera like Cabernet Franc, Merlot, and some outstanding Syrah. When Stephans son, Justin graduated with a degree in Chemical Engineering from the University of Virginia in 2004 with the help of Lucie Morton he met a Napa well-known winegrower in John Caldwell.  That would lead to him going to Napa Valley College and completing their 2-year program in enology and viticulture in 1-year. He would return to the farm to oversee the completion of the winery in 2006 and become the winemaker for their first vintage in 2007.  This interview provides some insight into winegrowing in the Southern Region of Virginia where there are very few wineries or vineyards.HIGHLIGHTS OF THE INTERVIEW:a). Justin shares his stories of spending time in Napa and being given an opportunity to spend time with John Caldwell along with completing a two-year course at Napa Valley College ub enology and viticulture in a one-year time.  Quite an accomphlishment in and of itself.b). Justin shares the background on the family farm that his Father would decide to retire at and get into the business of wine-growing.c). He also makes it clear he didn't drink much wine before all of this and as a 23 --year-old was introduced to wine through Lucie Morton and her connection to John Caldwell in Napa Valley.d). Justin explains to me how his highly successful Vermouth project began and how much fun he has producing it.e). Equally as interesting is how his Sparkling Wine project began and how unique it is to produce the red wine from Chambourcin and the white sparkling wine from Chardonel.f). Justin makes it very clear that for him and his family it is all about the wine and the quality of the grapes that come from their Estate.Much, much more.  Listen below or read the transcript attached.

In 1999 Jon Wehner and his family established Chatham Vineyards at Church Creek located on the Eastern Shore of Virginia. Jon is a second-generation winegrower following in the footsteps of his mother and father who had a small home vineyard for over 30 years in Great Falls, Virginia. The quality of the grapes from that vineyard produced a Vidal Blanc that was the house wine at one of Washinton, C. D. areas finest restaurants for many years, L'Auberge Chez Francois in Great Falls, VA. He grew up learning the art of winegrowing from none other than world renown Ampelographer, Lucie Morton who was the consultant for both of the vineyards--past and present.Chatham Vineyards is the only winery today in the Eastern Shore AVA of Virginia and was one of the first vineyards planted to close spacing of the vines at the instance of Lucie Morton. From her experience from other parts of the world she understood the value of it and what it would mean to quality winegrowing for this new project.Chatham Vineyards current farms 20 acres of varietals and their Steel Chardonnay is recognized as one of the Old Dominions most unique expressions of that grape.  HIGHLIGHTS OF THE INTERVIEW:a). Jon describes his early years working in his families Great Falls vineyard and why he eventually wanted to settle into that style of living later in his life.b). Jon speaks about the life he and his family enjoy on the Eastern Shore of Virginia and the beauty of his surroundings and the remote nature of the location.c). We learn why he believes they are currently the only winery today located in the Eastern Shore AVA in VA.d). He explains how Lucie Morton was adamant about using close spacing when they planted the vineyard.e). Juanita Swedenborg was a topic of discussion as she was the vintner that made the wine from his family's vineyard in Falls Church and here role in breaking the issues around the ban on direct shipping of wine to the consumer.f). Jon explains what he has seen from Climate Change since he started in the late 1990'sMuch, much more.  It is a great look at a terrific producer of wine that is under the radar screen outside of the Virginia area.  listen to the Episode below or read the attached transcript

Dennis and Sharon Horton planted a small hobby vineyard at their home in Orange, Virginia in 1983.  That hobby turned into the full-time pursuit in winegrowing and in 1989 they planted their first commercial vineyard.  In 1993 their Viognier stunned the experts and was proclaimed the best Viognier in the country.  That quick fame and Dennis ambition to pioneer the growing of many different varietals made an indelible mark on Virginia winegrowing for years to come.  Dennis was once quoted as saying he had probably ripped out more vines and varietals that most vintners had even planted.  There is no question that the Horton's have been the greatest experimenters of grape varietals in Virginia.His work with reviving the grape varietal Norton, the original Virginia grape breed and cultivated in the early 1880's by Dr. Norton from Richmond inspired many others to plant and produce wine from Norton.  The Horton's also were the first to bottle and label a wine Cabernet Franc to complement their work with Norton and Viognier.HIGHLIGHTS OF THE EPISODE.a). Sharon details Dennis and her move to Central Virginia to start winegrowing and getting their initial vine cuttings for Norton from Stone Hill in Missouri, their home state.b). I find out that Dennis was a self-taught winemaker and the background on it.c). Sharon had an interesting response to my question on how a nurse, (what she did prior to winegrowing) becomes a vineyard manager.  A position she still handles today at Horton.d). I was surprised to learn that Dennis visited Ch. Grillet and took his inspiration from there to grow Viognier in his vineyard.e). 1993 Horton Viognier, their first vintage, propels Horton to fame in the country as the wine gets acclaimed as the best in the country.f). Sharon describes how Dennis continued to grow many different varietals that in the end totaled over 40 in his quest to experiment and find those grape varietals that were best for Virginia.g). Sharon shares the difference in growing Norton vs vinifera in vineyard practices and management.h). Shannon, her daughter, talks about growing up with winegrowing as your environment both as a young kid and now with her own daughter taking over the winemaking at Horton today.A fascinating interview with one of the early pioneers in the modern-day winegrowing here in Virginia.  Much, much more in the Episode.  Listen to it below and the text transcript is also available.  Enjoy

Both Corry Craighill & Ashleigh White have had an interesting start to their careers in the wine industry.  Corry has made wine all over the world and Ashleigh has worked on the West Coast and the East Coast of this country.While Ashleigh had the good  fortune to have her uncle, Jeff White turn the family farm into a vineyard, thus providing her with an opportunity to take a shot at winegrowing-- Corry started by working in the tasting room at Jefferson Vineyards for her first taste of what the wine industry is about.  In my opinion they both have years of success ahead of them and I am sure will make a positive contribution to the future of winegrowing in Virginia.HIGHLIGHTS OF THE INTERVIEW:a). Corry details the early start to her career when she worked in the cellar or vineyard at Blenheim Vineyards, in Australia, where she says because of the size of the operation she hated it. In South Africa and after that back to Blenheim, then Oregon and Central Coast of California.  worked with Michael Shaps and even did a brief stint in Burgundy.  All of this at a fairly young age.b). Ashleigh describes working in California in the Central Coast with Raj Parr and Sashi Moorman, and then back to the vineyards and cellar at Glen Manor Vineyards.  While she never intended this to be her career path, she is loving it and is all in.c). Corry is voted winemaker of the year in Loudoun County in 2019 when she was at Sunset Hills and then takes the position at Septenary and leaves Loudoun for the Monticello AVA and Charlottesville.d).  Both Ashleigh & Corry offer their opinions on the present and future of Virginia wines and provide an interesting perspective from the younger generation.Much, much, more.  Check it out by listening the the Episode or read the Transcript.

Bruce Zoecklein began his career in Enology on the staff at Fresno State University in California.  He was recruited in 1985 by the University of Virginia to head up a new initiative to support the Virginia wine industry.  His West Coast friends thought he was "crazy" as they couldn't fathom that quality wine was being produced in Virginia.  Bruce took the position and relocated to Virginia.  His contribution to winemaking in the Old Dominion has been significant and he is well respected by the Industry at large, not just in Virginia, but throughout the country.  He continues to consult for numerous wine producers in Virginia and the West Coast including Oregon & Washington State as well as California.  He has co-authored books on Enology, written for numerous publications and has been quoted and relied upon for advice to this day.  While he is retired and Professor Emeritus with an office at Virginia Tech he is by no means retired or finished working and making a contribution to the wine industry.HIGHLIGHTS FROM THE INTERVIEW:a).  Bruce details his early career and how he went from teaching Enology at Fresno State University in California to Virginia.b). He goes on to make a comment about how his friends on the West Coast couldn't believe that Virginia could possibly produce quality wine.c). He explains how he was recruited for the position at Virginia Tech University in 1985.d). Bruce expands on the progress that he has seen and has been a part of during the past three decades of winegrowing in the Old Dominion.e). Specifically he explains how in his opinion the 2003 vintage in Virginia, which was more than challenging proved to him that Virginia had arrived and could produce good wine in a wet year.f). He answers my question about the difference in growing grapes in Virginia vs the West Coast.h). Bruce gives me his thoughts and opinions on the future of Hybrid grapes and wine in Virginia.i). He wrote a terrific opinion piece for Wines & Vines in  the February 2018 edition about the effect of Climate Changes on Winegrowing and responds to my questions about Climate Change with the authority of an Enology Professor who grasps the significance of what is happening.Much, much more.  Listen below or read the text transcript.

Paradise Springs Winery was founded in 2007.  However, the Fairfax County Board challenged the Wiles family's right to open a winery and start a vineyard.  There was over two years of litigation which Kirk and his mother eventually prevailed and won.  During that two year period Kirk was so confident that with the help of consultant and Virginia vintner Chris Pearmund they began to produce small amounts of wine in 2007.  Once Paradise Springs became active and started selling wine their brand took off.  It was in  2014 during a trip Kirk made to Southern California visiting some friends that they took a trip up to Santa Barbara wine country and it was then he got the idea to see if he could also make wine on the West Coast to compliment what he was doing back in Virginia on the East Coast.  He was fortunate to meet the right wine industry folks in Santa Barbara like Greg Brewer and Doug Margerum who is his consulting winemaker today for his winery in Santa Barbara.  Kirk is currently the Chair of the Virginia Wine Board and just recently purchased some additional land next to King Family Vineyards in Crozet that he is beginning to develop to a vineyard.  He has put together and all star team to help him in Lucien Morton, the world re-known  Ampelographer and viticulturist along with Bubba Beasley a geologist in Charlottesville who works with wineries on digging soil pits and infra-red imaging of the soil to determine the right spots and varietals to plant.HIGHLIGHTS OF THE EPISODE:a). Kirk explains the how and why on the challenge they had to overcome starting their winery when the county of Fairfax tried to stop them.b). He also admits that during that two year litigation between 2007 and 2009 he went ahead and produced wine with the help of another winery and consultant. A bold move even if he believed the law was on his side.  Which eventually proved to be true.c).  Kirk clarifies that his family had been given originally over 1000 acres as a land grant from Lord Fairfax  back in 1716. d). Unexpectedly, during a visit to Southern California to see some friends he visits Santa Barbara wine country and eventually starts producing wine from the winegrowing region and becomes the first bi-coastal winery in the country.e). Kirk is one of only a few vintners who is fortunate to get grapes from the Founders Pinot Noir Block at Sanford & Benedict in Santa Barbara.Much, much more.  Take a listen or read the transcript below

Joy Ting fell for the wine bug after a trip visiting here boyfriend, now her husband, while he was stationed in Northern California during his stint in the Air Force.  They took a trip to Napa Valley and that experience intrigued the both of them.  When they settled in Charlottesville, Virginia because he got a position at University of Virginia in the medical department she realized quickly that her degree in Marine Biology wasn't going to lead to a budding career there.  After taking some teaching positions she start to take the accredited viticulture courses at Piedmont Valley Community College in Charlottesville and would then teach several course in the Science of Wine. She got her big break when Michael Shaps hired her in 2013 as his Lab Technician at Michael Shaps Wineworks.  Because of the contract winemaking that Michael was doing they could afford a full-time Lab person.  Eventually, she would move into the role of the production manager in 2015 and from 2016 to 2018 she took on the winemaking duties as Jake Busching who was there moved into the vineyard side of the business..The Winemakers Research Exchange which Joy is currently in charge of as the Coordinator began started when it received a grant from the Monticello Wine Trail in 2014.  In 2016 WRE was funded in total by the Virginia Wine Board and was extend its services to the entire state of Virginia and its winegrowers.Additionally, Joy still produces small amounts of wine under her own wine label, Joy Ting Wine.  Well worth a search if you can find any as they are terrific expressions of the specific vineyards and terroir she sources grapes fromHIGHLIGHTS:a).  She recounts her trip to Napa and how it has such an effect on both her and her husbanc.b).  Explains how she was fortunate to get in the wine business after having a degree in Marine Biology, Biology being her first love.c). Gives me some perspective on why working for Michael Shaps at his Wineworks was so instrumental in her knowledge and development in both research and winemaking, which she still enjoys today.d). Recants that when she took the position at Winemakers Research Exchange, (WRE) she wanted to still continue to make wine on her own and they not only agreed but believed she should continue as it would remind her daily of what the winemakers she would be working with at WRE were experiencing.  In essence to keep her in touch with the reality of winegrowing.e).  Shares stories from the early days of during the formation of what would become WRE when a small group of winemakers received a grant from the Monticello Wine Trail which would ultimately lead to the Virginia Wine Board taking over the funding at substantially higher levels allowing for her full-time positions as the Coordinator and extending it to the entire state of Virginia and its winemaking community.f). Joy shares her opinion about the future of winegrowing in Virginia and the role that hybrids will most likely play along with grape varietals that are being developed for the future.Much, Much more.  It is a terrific interview and you can download the full text transcript on my website.   Thanks for listening.

Jake Busching got his start in Virginia winegrowing after he moved to Richmond Virginia and was a struggling musician working in the restaurant business to make a living.  Eventually he would move to Charlottesville and take a position at Jefferson Vineyards working for the Woodward family.  When Chris Hill, the consulting viticulturist at Jefferson Vineyards realized that Jake knew his way around a farm and could repair equipment he made a point of getting him into the vineyard side of the business and his career grew from there.  Michael Shaps we there at the time and he would along with Chris Hill be instrumental in Jake's early career. He would go on to work at Horton, Keswick Vineyards, Pollack and Grace Estate before joining forces with Michael Shaps, once again, as the head winemaker and GM for Michaels Contract winemaking piece of Shap's Wineworks.  It was there that Jake started to produce a small amount of wine under his own label and would continue making wine under Jake Bushing Wines.  During a stint of teaching viticulture at PVCC in Charlottesville he met  Aaron Hark who with his wife wanted to plant a vineyard and were taking classes at PVCC to learn about winegrowing. It was there that Jake and Aaron met and ultimately after Jake had started his own consulting business he would become the wine grower at Hark Vineyards in 2017 and manage their vineyard estate.  He remains there today.HIGHLIGHTS:a).  Jake explains how a Minnesota native who grew up on a cattle ranch would come to Virginia and eventually start a career in the wine industry.b).  He goes on to detail after going to work for Stanley Woodard at Jefferson Vineyards Chris Hill would bring him over the vineyard side of the operation and have a significant impact on his career path and future.c). He touches on his relationship with Michael Shaps at times in the interview and how that influenced his career and the understanding about the winemaking side of the business.d). Jake shares a great story of how he sub in for Chris Hill teaching viticulture classes at Piedmont Valley Community College and how that would eventually lead to the relationship with Aaron Hark and come to be his winegrower at Hark Vineyards to this day.e). Jake explains to me why he likes working with Cabernet Franc here in Virginia.f). He goes on to describe the difference between the fruit from Shenandoah Valley vs. the Monticello AVA.g). Jake was there right at the table when the Winemakers Research Exchange was birthed.  A complete result of when Bruce Zoecklein retired as the active Enologist at Va Tech.  Learn more and in greater detail when you listen to the Podcast Episode or read the text transcript below.