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The Best 5 Minute Wine Podcast
6 minutes | Jul 26, 2021
Clearwater Canyon Cellars - Lewiston, ID Pt. 4
What wineries does Idaho's Winery of the Year look up to? Walla Walla Vintners Reustle Prayer Rock VineyardsWine Press NorthwestPlease follow us:AppleSpotifyGoogleStitcher
5 minutes | Jul 19, 2021
Clearwater Canyon Cellars - Lewiston, ID Pt. 3
Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, the grape minds think alike. Let's start the adventure. Our featured winery is our guest is Coco Umiker of Clearwater Canyon Cellars of Lewiston, Idaho. So initially you only planted a small amount of vines have you expanded that or do you have an outside source? We bought them, Our A.V.A. is on the state line part of the American viticultural area here is in Washington. So we bought from a certified nursery in Washington. Most Idaho vineyards will kind of follow Washington practices in terms of buying certified vines that are from other blocks in Washington. So initially we were growing some of our own, but we also were buying some grapes from Phinny Hill Vineyard in Washington and still buy from them today. But they're amazing. Now that the winery is established to relax a little physically and financially. There are some pretty big obstacles that you had to overcome to make it a success. So there I think there were a couple of things, probably the most obvious one, maybe the fact that we had we were normal people. Very young, normal people with no money. I mean, we lived at the point when we started the winery in 2004, and the Vineyard if you roll back to two thousand three lived in a trailer park for 250 bucks a month. I had twenty-five thousand dollars in student loans. And Karl is driving an eighty-two Toyota Corolla that worked most days and we were just starting out. And it's not really easy because it takes a lot of money to buy all the things for winemaking. And so we had to just throw our bodies at it. And the thing we had going for us is we were both endurance athletes, but even then it was very challenging. So we spend our money on the things that mattered most. But we didn't have a forklift until 2012. So we would like in our winery with an industrial district down in the grain silos and whatnot. They call it North Lewiston here. And we would run around down in that district with a bottle of wine to some of the folks around there that had forklifts and trade a bottle of wine for 15 minutes with their forklift. Yeah, you got to lift some heavy stuff there. You can't be like the and build a pyramid with the rolling rocks, the slabs of stone on logs. And you can be in some of the crazy stuff we did along those lines to get by. But you just have to like really plan out what you were doing. And then when you had your time with the forklift, you'd make good on it, you know, get a lot done quickly. We were just like the sandlot kids. We were good at what we did because we understood the science so well. We knew where we could cut corners and where we absolutely could not. And we made wine styles that we knew we could do well and didn't try to force a square peg in a round hole. So, for example, we didn't do a lot of white wine because you got to keep white. You know, if you're going to do it like the Albariño that we make now, this is the stainless steel fermented. We keep it super cold through fermentation, particularly bottle it early. It's clean, crisp, bright style. You can't do that if you don't have glycol systems and stainless steel tanks. So we didn't try to make that style. It was really rough. I mean, I can't even explain how hard we worked. Karl and I will often think about it now. I mean, we've now got a beautiful new winery facility up here on the farm. It's literally across the yard. We're working on an expansion right now, projects for our new tasting room. It all seems surreal to me because we've spent nine years in that north was an area, most of the time in the dark after hours because we both had day jobs and we would be wet and cold. We'd often sleep in our car or in the winery. It was horrible. And I don't know that I'm super nostalgic about those times, but that was a huge hurdle. It tested us. I've never in my life been that tired for days and days and years, but now we're through that. And it taught us so much and it made us think really hard about every purchase we made. And when we built this new winery, I had no regrets. We need wine questions. And if you've got one, we'd love to hear from you. Go to the website on your phone. Thebestwinepodcast.com Click on the red banner on the right side, it says, Leave a voicemail. You'll be on your way. Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe. Until next time pour the wine and ponder your next adventure.
7 minutes | Jul 12, 2021
Clearwater Canyon Cellars - Lewiston, ID Pt. 2
Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, the grape minds think alike. Let's start the adventure. Our featured winery is: We continue our conversation with Coco Umiker of Clearwater Canyon Cellars. The last episode you kind of touched on the topic of Brettanomyces. It's always hard for me to say it, let alone spell it. B, R, E, TT, A, N, O M Y C E S - I've never been good at spelling orally because it is so difficult to say. Iin the industry, a lot of times people refer to it as BRETT - B, R, E, TT, wine.In looking it up, it comes from the Greek term for British fungus. You could see when you tell people how the process works at a molecular level, you can kind of see their eyes glaze over. Oh, my gosh. Getting a chemical lesson here for you. That's where the joy is, right?Oh, my God. Yeah. I love I was thinking yesterday, actually, how just obsessed Karl. Both are with the continual learning and crafting of wine from the grape to the bottle. This has been a crazy summer and we may only have like a week to to carve off or maybe not even a full week. We might have like a weekend to carve off a somewhat of a vacation. And we're actually talking about going to a different wine area and checking it out. You would think when you make and grow wine every single day, you would want to go do something else on your vacation. But yeah, we're obsessed. And you know, that science of it to me is where the magic is. The most interesting manipulation is if you want to say that you can do in a wine as a winemaker to make different flavors, really pop to accentuate certain characteristics. Seemingly simple timing of adding oxygen timing on leaves and how you manipulate that leaves. So leaves is like all the yeast and little bits of skins and grapeseed that settle at the bottom of the barrel. You put that great must when you're done fermenting through primary fermentation, you put that grape mass in the press and you press it off and people either go to a tank or a barrel. I usually go to a barrel. You know, the press removes a majority of the skins and seeds, but not all of it. There's always little bits that get through the yeast. And a lot of times you continue fermenting in the barrel for a while through the fermentation and things like that. So when all is said and done, it settles to the bottom of the barrel in this delicious mud. It's kind of a red color usually because it takes on some of the wine color and yeast and bacteria and a little bit skins and seeds. And how you handle that leaves as a winemaker is a big dealBecause we jump back for just a second in the time frame. Was there a point because you are so young and you're starting out with this ambitious goal, was there a point when you said, wow, what kind of an epiphany we can make this work?Yeah, it's funny. You know, nobody's really asked me that question before. My family's been here since 1916 and I'm the fourth generation. 1916?Yeah. OK, so we're in Idaho Century Farm. Sometimes people ask me why the farms lasted and I believe it's because we've all been long-lived. My great grandparents started it. Grandma Irene ended up having to run the farm on her own. Actually my great grandfather died, but my great grandmother Irene lived to be 93. She passed it on to my grandfather, who lived to be 96. And then he was the one that Carl and I discussed this next generation with him about like the next hundred years, Grandpa, like, what did it look like for us? And then we came to him and my mom, too. So my mom is still living and grandpa and my mom really kind of handed the baton to my my husband and I. But when we asked them if we could plant that quarter acre, you know, I think most of Lewison probably thought we were kind of crazy. I was twenty two. I was like barely legal to even drink wine. You know, we didn't grow up farming. But my grandfather clearly understood that for any generation to take the reins of a farm, they have to go their own path. He had to do that when he took it from his mom. So when my grandfather took over the responsibility for the farm, he did not run it the same way my great grandmother did. He developed different crops. He developed a whole Hereford cattle operation here to supplement the farming operation. And that was all his thing. And he had to do some real convincing. I remember him telling me about how he had to kind of sell that to my great grandmother. So when we came to him and we were really excited about farming but wanted to do this different thing, he probably was the most supportive of anyone because he knew how that was. I mean. He knew that that was the reality, and so he was amazing and we planted those first signs, that quarter acre, and the major epiphany, I think when we knew we could make a go of it, was when we harvested the first fruit from that quarter acre when we harvested Marleau had that a barrel and then bottled that. And it was delicious. We were like, holy cow, we did this. I thought, oh, my God, yeah. I mean, it was like I mean, and Karl and I, we may have been young, but we knew good wine. And I think that's the key to being a great winemaker is it's like a skill. It's like being a good basketball player. You got to have game right. And you got to know you got to have a great palate and you have to know the difference between good wine, great wine and bad wine. And I you know, I we do have that. I will say we know the difference. And and even then when we were so young and when we drink wine the first time and, you know, really right after harvest sipping on that wine as it was a barrel, I was like, holy cow, this is going to be huge. It was right about then Karl and I decided to try to make an AVA out of this, which took a million years. But finally, got done.Thank you for listening Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe, until next time pour the wine and ponder your next adventure.
5 minutes | Jul 5, 2021
Clearwater Canyon Cellars - Lewiston, ID Pt. 1
Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, GRAPE minds think alike. Let's start the adventure. Our featured winery is: We head to my hometown. It's where I grew up and at 10 years of age, delivering the Lewiston Morning Tribune newspaper spent many of Saturday mornings canvassing the neighborhood looking for lawn mowing and car washing jobs so that I could head to Lewis-Clark State College play pinball all day long. I also learned to hunt and fish accumulated hundreds of miles in the Army Corps of Engineer levee system. I also began my radio career here as a senior in high school and started working full-time at KOZE FM and AM. We head to the panhandle of Idaho to the city of Lewiston.My name is Coco Umiker and I am a winemaker and co-owner of Clearwater Canyon Cellars. Ok, Coco, you've really built Clearwater Canyon Cellars into something impressive and we'll get to that later. But where did this begin? Well, it really started with my love of science and strangely, it stretches all the way back to when I was a little kid. But I was 11 years old. I had cancer. And that ended up, you know, I being in hospitals a lot and around medical people. And so when I took off for college, I'm much better now. I'm good. Got through it in good shape. But when I went off to college, I thought, you know what? I'm going to be a pediatric oncologist and the undergrad premed program at the University of Idaho. They encourage students to do a double major in microbiology, molecular biology, and biochemistry. I got into it and I loved it.Wow. That's very ambitious, microbiology, OK? I could see how that could dovetail into winemaking is Louis Pasteur. You're kind of originated that and then molecular biology, seeing how the biological activity in and between cells and then biochemistry, the processes with living organisms, I could see where that would be kind of all-consuming with your time and your thoughts and your studies. But I'm guessing that's not the course that you ended up takingPartway through. I just realized that I wanted to do something more creative. I wanted to be outside. I wanted to be able to come back to my family farm in Lewiston and do something with that place. I never lived in Lewiston, I lived in Boise. I spent all my summers up in the Lewis and farm with my grandparents. And so I stayed in that degree and was just this hardcore science nerd. So University of Idaho and Washington State University are about eight miles apart in Washington State University is the leader in the northwest in terms of wine programs. And so it was very wonderful for me because I was able to actually cross some classes. And in the program over there, I was so sold. I mean, I just when I found and discovered fermentation and wine and all of that, I was like I knew that's what I wanted to do. I actually planted so my boyfriend at the time and I ended up becoming my husband he I second to last year of my undergrad. So I was two thousand three, asked my grandfather if we could plant a quarter acre of vines on the family farm down here, and he let us do it. And then in two thousand four, we started a winery in a garage.So in two thousand four, you start the winery with your boyfriend at the time, Karl, who turns out to be your husband later to start the winery, because you've got all of these angel investors lined up and you've got all this money and you think it's a great idea. Let's start a winery. Right? We had three other partners in the beginning of Clearwater Canyon because we were young and we had no money. At that point, Karl had paid off his student loans. You got a sweet deal. He actually grew up in Arkansas and his dad was a professor at the University of Arkansas in the music department. So he got a really great education for a little cheaper because he had a father that was faculty they gave, you know, children faculty a better deal. And so that was fantastic. So he was able to get a chemistry degree from the University of Arkansas and came out here to Idaho on a research assistantship to study soil science and earn his master's degree. And that's what I did at WSU. I was on a research assistantship. You're both able to kind of work on projects that in his case that the farming industry was really interested in. He did soils work and I was studying Brettanomyces, which was a hot topic in the wine world at the time. In part two of our interview with Coco Umiker of Clearwater Canyon Cellars, we explore what she loves. Oh, my God. Yeah. I mean, I love. Thank you for listening. I'm Forrest Kelly this episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe until next time pour the wine, and ponder your next adventure.
5 minutes | May 31, 2021
Pippin Hill Farm & Vineyards - North Garden, VA Pt. 5
Welcome to The Best Five Minute Wine Podcast; I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is: we conclude our interview with Dean Andrews of Pippin Hill Farm and Vineyards in Virginia.I think I would have you talk to Brooks because Brooks is actually an awesome story because he's one of the people I mentioned earlier. OK, let's bring Brooks into the conversation. Brooks, would you agree with that? Is it interesting? Interesting or long? That depends on the listener. I have definitely been here for pretty much the whole decade that we've been here. And I started in the kitchen. I then became a chef. So I worked on the code line helping prep, and worked weddings. And then I became a bartender, and then I became the senior bartender. And then I left to work with our winemaker. I came back, and then I became our vineyard manager. I operate more as our vineyard production manager now. So, Jack, of all trades, master of none, I guess.In doing all of those different jobs and things, where does education, where does college come into the mix?At the time, I wanted to add a degree, and I was going to get my degree and go back to grad school. So I went to the front of the house, and that's how I started studying chemistry, and that got me into one. So my degree was actually in psychology at the time. I was actually taking my degree and then go to grad school for, you know, potentially, you know, either like becoming a psychiatrist or a clinical counselor. But to get my brain back in school mode, I started taking chemistry. And that led to me thinking, well, fermentation science is pretty cool. I thought I was throwing around the idea of making beer, but I already worked at the winery at the time. So I was like, well, let's just see where this goes. And half a decade later, I'm running the production for an entire winery. You know, it's funny because I haven't actually gone to school for viticulture or winemaking. So if you can show it to me, you know, show me three times, you know, I'll try and get it right by their time. And especially when you're working in a vineyard, know you can read books about pruning techniques and how to deal with a vineyard. But until you actually do it, you know, it's a different story.At the time, we're recording this. Just looking at your temperatures, the highs are in the upper 70s to the mid-70s, and yet the overnight lows are dipping into the 30s. What are you doing at this time of year when you see that kind of temperature?We're still technically in what I call frost watch season. Frost can come and kill your entire crop. I've been basically on call for all of April. I consider myself on call until the end of May. So there's only really a couple of things you can do. One is just hope and pray that it doesn't get below 32 degrees. But we're looking for that freezing point, 32 degrees. And we're looking at the wind speeds because it's breezy, like about five miles per hour, six, seven, eight miles per hour. The wind isn't going to settle, and the wind is carrying water vapor. And so you also have to look at the dew point. If the dew point is getting close to the actual temperature. That means that the water droplets are going to settle, and they're going to crystallize and freeze. And that's going to necrotize your blood tissue, the blood tissue, necrotizing; then you're not going to get a flower to pollinate. So we have these wind machines that we can turn on, and they're amazing machines. And essentially, it's a helicopter blade fan that's attached to a tower, and it rotates like your normal house fan would. But in a 360-degree radius above us, there's this pocket of warm air about 100, 150 feet up. And the spinning of that fan creates a vortex that holds that warm air down and spreads it around the vineyard, and raises the ambient air temperature. So if it's sitting at 30 degrees, and that can raise the ambient air temperature by just three degrees Fahrenheit, I just saved my entire crop in one night. Will somebody answer that phone? It's time, boys and girls, for our listener voice mail. My name is Ricardo. I'm from Santa Cruz, Mexico. So I'm going to be interesting to tell you. The Mexican government charges a minimum of 40 percent taxes on all wine. Thank you for that, Ricardo. I did not know that. Well, despite Mexico's Spanish heritage, as you might guess, it is not a major wine-drinking country. Beer and Tequila are far more popular than wine. And, you know, the average wine consumption per capita is only two glasses a year. And because of that tax, it makes it difficult for wine to compete with beer and Tequila. However, wine consumption is increasing in Mexico. In 2006, there were less than twenty-five wineries in Mexico, and now there are over 100. Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe until next time, pour the wine, and ponder your next adventure.
5 minutes | May 24, 2021
Pippin Hill Farm & Vineyards - North Garden, VA Pt. 4
Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is: OK, in this episode, and I'm just going to give you some random questions, Dean. I can imagine having a farm and vineyard located in Virginia. It's very scenic. So what do we see when we come into the parking lot of Pippin Hill Farm and Vineyards? You're looking out over the valley, OK It is up on the high side of the valley facing west, and that there are four mountain ranges. When you come out of the valley, it ends up being where the Blue Ridge Mountains are. So you got four beautiful mountain ranges sort of float in your view and the future and you think they will never be developed close in because John Grisham, the author, owns a big chunk of the ones right in front of us. And the rest of it is part of our Bondurant farm, which is a conservation easement ownership group. So it is all rural. We won't have any homes or anything built in our viewshed. And you're looking out over our six acres of vines, down across a wildflower meadow, and over to some closer woods where we've been able to go in and pull out all the invasive species. And there is a program this last year that was granted to plant native trees. So we were able to go in and replace it with some native oaks and other trees. So it's just a very pristine rural view, very calm.Well, your wife, Lynn, has an exceptional design and event expertise and founded EASTON Events, so merging those two worlds together into the creation of Capitol Hill Farm and vineyards. Was that a difficult transition?After I left, Orient-Express Lynn's business on the Easton Events side was just taking off. She had been doing events just here in Virginia but was beginning to do more nationally. And one of the points she mentioned to me was that she had a lot of clients who really wanted to come to this particularly beautiful part of rural Virginia and to host an outdoor wedding. But there really weren't enough places to do it. And that was when the lights sort of went off my mind. I thought I always sort of love the winery and the vineyard business from having been involved with it in Italy primarily, and so wanting to do it. And it provided us a means of both collaborating and working together. And without Lynn, we wouldn't have been able to get those the initial clients to come in to help underwrite the overall investment. So doing weddings and private events helps underwrite the broader picture of the wine business. So that was kind of what our collaboration was. And her office is still here with us out here. And she also has an office in Charleston, South Carolina as well. So it's been it's been a great partnership because not only are we partners in life, it's now seven grandchildren. But we also have been able to work successfully together with Lynn taking lead on some of the design side and some of the concept development side and my kind of make it happen on a day-to-day basis.We both wanted this important point. We both wanted to create a winery which had a very experiential focus if you will. And what I mean by that is we have, in addition to just doing wine tastings and focusing on just the wine as a singular aspect of it. We do cooking classes, we do horticultural gardening classes, we do some classes. Which are your traditional Sunni view of what we're doing with our wines? Of course. And then seasonally, we do each fall harvest full moon dinner where we bring our primarily our wine club members out and we take over the lawn and we are doing outdoor tables and you're able to go down and actually see some grapes being harvested and go down the garden and you pull up some of beets out of the ground and become part of the dinner. And then the chef is out there with one of our farm partners doing some grilling. So you're able to experience what it would be like to be able to live in a fully self-sustained farm environment, if you will, and have that authentic rural American experience. We're expanding. And now to include a new greenhouse, expanding the gardens. And we've got about a dozen farm gardeners where we are the largest client for people who are building up everything from making cheese to growing cattle. And really, it's an integral part of what we do.Thank you for listening. I'm Forrest Kelly this episode of The Best Five Minute Wine Podcast was produced by IHYSM if you like the show, please tell your friends and pets and subscribe. Until next time pour the wine and ponder your next adventure.
5 minutes | May 17, 2021
Pippin Hill Farm & Vineyards - North Garden, VA Pt. 3
Pippin Hill Farm & Vineyards - North Garden, VA Pt. 3Welcome to The Best Five Minute Wine Podcast; I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery: we continue our conversation with Dean Andrews' of Pippin Hill Farm & Vineyards. The wine industry has a five billion dollar economic impact on the state of Virginia, and Virginia ranks in the top 10 of most wineries per state. So I imagine, Dean, that you are always looking to improve and enhance the experience of when people come to visit your property. We also have been looking at what we can do when people get here. We have a garden map. So if they want to take some time to get to know the property a bit more, you can do a self-guided tour of the vineyards and understand what is planted, where you can go down the garden and see the seasonal variation is bed by bed. You can go and play with the chickens for a while and come up for your table. So it again is delivering on that full farm experience.Ok, let's suppose that I'm in the area, and I'm going to Washington, D.C., visiting the Smithsonian Institute and checking out the Struggle for Justice exhibit. And I want to visit Pépin Hill Farm and Vineyards. Tell me what happens after that.You're in Washington. You want to come down here on Sunday and have the two-hour wine experience and the food and wine experience and garden tours and all that. You can go on our website, and you can pick the date in the time size of your party. You click on it, you have a confirmed table for that time, and then we're able to communicate with you in advance to set expectations, answer any questions. And so we know that you will actually be showing up at that time. And it's great because ninety-five percent of the people are book show up.Soon after I do the two-hour wine tasting experience, I'm getting hungry, so I want to get some food. What is that step like?When you come here to the tasting room, every single dish we serve along with our wines is part of our wine pairings. We don't do the traditional thing where you come in and just do wine tasting and wine pairings. We have it set up with food, so every dish has one or maybe two wines that are specifically designed to be paired with that dish, to come to sort of like small plates, to come in with small plate cuisine experience. And we have the equivalent of a chef's table, which we call the vintner's table. You know, anywhere from eight people, up to 12 people. That can be four-course, five-course that are paired with our wines. So it really presents a real-world example of how the cuisine in the wines parallels each other."This place inspires me to come to work every day and look at this view is magical, and being able to pick things fresh from our chef's garden gives me even more respect for my ingredients and the environment." That's a direct quote from your chef. Ian Rynecki is one of the top catering chefs in New York. In Manhattan, he and his wife planned to leave Manhattan, will come down and settle into a quieter, smaller town for the next chapter in their lives. So I have a strong culinary team. Diane has three people working for her on the viticulture side, and we have a full garden. In the last two years, we've added on chickens, and we've got our bees. So we make our own honey, we've got chickens, and we've got gardens. So really, it's a complete story.Whenever I go on vacation, and I visit someplace memorable, I love to bring back a little souvenir, a little reminder of the great time I had. And you've come upon a great idea.We put together these terrific small glass bottles for people can custom select put wines they want to taste. We give them tasting notes and a card. And because they have these files, they can actually go, and they can self-determine how quickly they can try one and try the one next to it. And they come back to us, and they show us their notes. So again, it's about having an engaging experience where people feel like they're part of it. It's four bottles in this really cute little case. And we give them glasses, we give them the notes, and they can go out on a lawn, and they can do it. They can go down the garden and taste it. So it really just allows that allows them to control. So you are not standing in a bar with somebody talking to you. You really are able to experience it on your own. And then we check-in for any clarifications on what does it mean if you got a low acid wine? What does it mean if you've got something which is more robust on it was high with high tannins, that kind of stuff? It's been interesting how we have changed the model, focusing on it from what the customer experience would want to be and then how we can deliver that elevated customer experience.Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe. Until next time pour the wine and ponder your next adventure.
5 minutes | May 10, 2021
Pippin Hill Farm & Vineyards - North Garden, VA Pt. 2
Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. We continue our conversation with Dean Andrews' of Pippin Hill Farm & Vineyards through your networking and connections. I love the story where you tell me about how you incorporated your winemaker into Pippin Hill Farm & Vineyards. Well, yeah, actually, interesting points. When I took over and we bought the 21 Club in New York from the original family. And so we came in and spent money converting their former apartments in the private dining board rooms. And we revamped the whole thing and we did the whole original prohibition area. Wine cellar is part of that. I put together a marketing program for we would bring in winemakers from every region in the world where we own the property. So we brought in winemakers from South Africa. We were brought in winemakers from France, Italy, and because we owned Keswick Hall here in Charlottesville and the Virginia wine industry, and Monticello Wine trail was just getting going back then. Back then, we're probably only like three or four vineyards at all within wineries. And we were the 10th to join but before that. So I was doing bringing in winemakers into the twenty-one club to do private lunches primarily for the press and influencers. And so I came across Michael Shaps, who is our winemaker here. He was just getting his business going, making wines. He's classically trained in Bordeaux. So he was here trying to make it work in Virginia. So I hooked up with him. He is our winemaker. So we now own a portion of his custom crush business as well. As custom crush is more popular in California than it is elsewhere. But we have about a dozen clients and we are the anchor or the largest one, and we're the anchor on it. But he has other smaller private labeling and custom blending that we are doing for other members as well. So Michael Schatz's are our winemaker and he is someone that I met. Probably almost 10 years before we opened here. So Michael and I have known each other and worked together for about 20 years. Now you've got your winemaker, but your hiring is not finished there. So we started off with a viticulturist and then we were able to hire the horticulturalists. Diane was the lead horticulturist at Monticello, Jefferson's home here. So she had huge experience. We bought some railroad ties and they did about eight or ten raised beds, primarily to grow herbs for the garden. I'm guessing here. But just looking at how organized everything is around your website and everything is done for a reason, then what's your growing and cooking is in harmony with the wine.When you come here to our tasting room, every single dish we serve along with our lines is their wine pairings. We don't do the traditional thing where you come in and just do wine tasting and wine pairings. We have it set up with food, so every dish has one or maybe two lines that are specifically designed to be paired with that dish, to come to sort of like small plates, so you come in with a small plate cuisine experience. And we have the equivalent of a chef's table, which we call the vintner's table, you know, anywhere from eight people, up to twelve people. That can be four-course, five-course that are paired with our wines. So it really presents a real-world example of how the cuisine in the wines parallels each other.Looking back at 2020, and even into this year, what have you taken out of the pandemic and modified perhaps to make the winery and the farm better?In order to both control, the people coming in from the tastings for just overall safety and sanitary cleanliness? We changed the spacing and we went to a pure reservations model. So now and it's continued, even though we're coming back out, hopefully on the other side, of Covid, in the next couple of months, we will continue to have the reservations only because we get people who, if you think about it, if you're up in Washington, DC, you're going to drive down here from experience with us. Pippin Hill, you really need to know that when you show up at two o'clock in the afternoon on a Saturday, you've got your table ready. You're not going to be told it's an hour's wait in order to be able to have the experience. So we have been able to we're doing fewer covers, fewer people coming in from the tastings every day. But the economics of it are, in fact, better because they're coming down. They're experiencing the full meal multicore thing, and they're walking away with sometimes two or three cases of the wine because of that connection they've been able to establish. We learned a lot and we have changed even the way we're basically doing. Tastings, we are going to be going back to just rolling up to the bar and doing the tastings.Thank you for listening. I'm Forrest Kelley. This episode of The Best Five Minute Wine Podcast was produced by IHYSM, if you like the show. Please tell your friends and pets and subscribe until next time or pour the wine and ponder your next adventure.
5 minutes | May 5, 2021
Pippin Hill Farm & Vineyards
6 minutes | Apr 13, 2021
Table Mountain Winery - Huntley, WY Pt. 4
Grape experimentation, paint night its part of our concluding conversation with Patrick Zimmerer of Table Mountain Winery in Huntley, Wyoming.
6 minutes | Apr 9, 2021
Table Mountain Winery - Huntley, WY Pt. 3
Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past our aim at The Best Five Minute Wine Podcast is to look for adventure and wineries around the globe. After all, the grape minds think alike. Let's start the adventure. Our featured winery is: We continue our conversation with Patrick, owner of Table Mountain Vineyard in Wyoming. I think, Patrick, you offer a flair that not many wineries in the entire world can't offer, you've got other crops that you're working on simultaneously while producing wine? Well, we still do the traditional farming as well to try and keep the farm going. The winery has turned into 10 acres. Could really be a full time job. And we do it as good as we can. But, yeah, we do need you know, when they tell you to diversify in any industry, they don't. So you need 10 or 20 more people to handle that extra little extra hats that you wear. So on top of that, you've been hosting we have the winery. You know, we're grateful and we've kind of become a community hub. We hosted wedding showers and baby showers and weddings and the classes on the weekend. So we really do have four or five different very active parts of the winery all in play. But they do come out to make a be successful venture that the thing itself and allows us to stay on the farm and keep enjoying what we enjoy. How much has the vineyard grown since you first started? In terms of the vineyard. When we started in 04, we probably had about five acres total of grapes. We kind of keep planting every year. We never did everything on one big block. We started our very first year with three hundred minding our own wine and then progressively planted one two acres every year. So right now in 2021, we're about ten acres, which we we do about a thousand vines per acre. Our capacity in terms of the winery ebbs and flows based on the weather. We'll have a bumper crop and then the next year will have a very, very small harvest. So our our capacity, we're pretty variable, three to six thousand gallons in terms of wine, which we measure in gallons, which tells you how small we are. But again, we're just a pretty small mom and pop and son shop. And we do harvest anywhere in terms of grapes. We do have some other growers who grow for it. We go anywhere from 15 to 30 times a grapes a year. Obviously, last year, 20, 20 was a change for all of us. But how have you adapted to the new retail climate? Yeah, I'd say most people really hit the ground running with online sales and where we self distribute, we really slowed our retailing or our wholesale down just because we needed to. Our retail sales just here at the tasting probably made up 60 percent this year, which is about 40 percent wholesale. In other years we've been flipflop that way, 60 40 the other way. So we do have an Internet presence. We don't ship as much as we probably or more to that avenue as much as you do. We kind of just stick more to our base and through the tasting room and then through retail stores that we do have. How many different kinds of varieties of grapes are you growing? We have about 14 different varieties that we're growing up grapes and a few of them weather related, soil related, don't always show up at the same time. So we have a few that we'll get a harvest off of maybe every two to three years. We have some other growers who kind of ebb and flow the same way. So at any given time, we can have about 10 to 11, 11 different wines. Right now we're at a pretty constant seven with the variety that we have that continually produce your labels. Looks like you have a lot of fun. Did you do the labels on all of your wine? We do. It's kind of a collective family and friends effort. But we will you know, we're modeling here in the vineyard. We we try and come up with names and and different labels. And a lot of the labels are inspired or this artwork of pictures we take around the farm and then again, some retro kind of Western themes just to kind of tie in our Wyoming ties to. Will somebody answer that phone? It's time, boys and girls for our listener voicemail. Hi, this is Christi and I'm from Canada. I was wondering what type of wine or wine would be best served? Just like a Sangria. My future party parties, like, you know when Covid is over. Ok, Christie said sangria is Spanish drink of red wine mixed with lemonade, fruit and spices. So if you want to keep it authentic, you want to use a Spanish wine and that would be Garnacha or with a Spanish accent. Got to not shop. So for your party to keep it authentic, stick with not. But if you're just by yourself, you could go crazy and add some pinot noir and then, of course, add your carbonated water and brandy. Great question. Thank you. Thank you for listening. I'm Forrest calling. This episode of The Best Five Minute Wine Podcast was produced by his. If you like the show, please tell your friends and pets and subscribe until next time or the wine and ponder your next adventure.
5 minutes | Apr 6, 2021
Table Mountain Winery - Huntley, WY Pt. 2
Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the sea to the glass, wine has surpassed our aim at The Best Five Minute Wine Podcast just to look for adventure at wineries around the globe. After all, the great minds think alike. Let's start the adventure. Our featured winery is in part two of our conversation with Table Mountain Winery in Huntley, Wyoming. Patrick explains what a lawyer is doing running a winery. Focused on agricultural law, natural resource law in Wyoming. We're pretty arid, so water laws a very important aspect to anybody in agriculture in Wyoming. Just once the entire west, just water rights protecting what we have. And I mean, that's the basic one. We have a lot of endangered species in Wyoming that producers have to work around and the ins and outs of trying to keep agriculture going and the regulations that come out of the industry that producers have to face and how to deal with those. Yeah, you are facing some different obstacles. I see where there are twenty four species in Wyoming that are endangered, including the black footed ferrets, the Canadian lynx, yellow billed cuckoo, some very familiar with what I see early on in the farm before wine became a crop, you had sugar beets, beans, alfalfa, corn. Throughout the decades, our farm is always in a diversified farm and we kind of change with the way the industry goes. And in the 2000s, the sugar beet industry was leaving our county and leaving our area. It wasn't you have to be pretty big scale this thing. And so, again, my thesis was just looking at ways to take small acreages, keep them in agriculture and maybe be able to do something different with them. And, you know, growing grapes is the most value added ag products you can get from, you know, from berried bottle and from the ground up. You're in control the grapes. And if you choose to go the winery route, it truly is a 100 percent value added ag product, which was something that our state was a little behind on. And we had some microbreweries, but we just didn't have an industry that really focused on that at the time. So you've got this plan put together and then what happened in 2004 kind of threw you curve. All these grapes on the ground. I think by 2004 we had five or six acres producing. We found a winery in a nearby town, Cheyenne, Wyoming, and they were producing wines with grapes from Colorado. And they said, we'll buy anything you grow. But we weren't too worried about the winery part because we had a market. And that spring when we were going to start to kind of have our first harvest, we called them and checked in on them and they said, oh, we're closing, we're disbanding of the company and we're no longer going to be a winery. So our kick start with our business plan that we had created really went into play immediately in the 10000 that we won, disappeared very quickly by the time we had our old farmhouse that we converted quickly and changed a few things around and were able to have a makeshift winery, probably home brewers had a better set up than we did when we first became a winery. But we we were able to get it done and and we had no idea of what would happen with harvest. We started kind of home winemaking on the side, but we we sure learned a lot just by the grapes coming in and having to figure out how to go from there, Having the experience of being a farmer with the sugar beets and alfalfa and the corn, etc. I'm sure that helped a little bit. But there had to be a learning curve in growing grapes. Grapes are very drought tolerant, if you will. I mean, we planted our grapes in the midst of one of the worst droughts that we ever had. We kind of joke for about three or four years. They haven't seen much water at all. We went to a few workshops and they said, you have to make the vines struggle. You can't over water, then hibernate in the winter. And this was all based on the Eastern Nebraska University, Nebraska. And we went to a few workshops in the summer and we were at one place and there was a huge lake there and they said, oh, we got six inches of rain last night. That's just not a lake. It's just a little pond. And we started laughing and we went home immediately and turned on the drip line. So the grapes, because we took the whole don't give them water and don't baited them. The heart and our brains haven't seen six inches of rain in the seven years that they were developing. And so we took a little different mindset about midstream when the vines were six to seven to make sure we were giving them adequate water. I do think the first year we were tougher than we should have been. That's what makes our planet so rough. We will be in the negative twenty below in December and then we'll be one hundred in July. So our grapes see the spectrum of ranging temperatures. Thank you for listening. I'm Forrest Kelly, this episode of The Best Five Minute Wine Podcast was produced by IHYSM, If you like the show. Please tell your friends and pets and subscribe until next time pour the wine and ponder your next adventure.
5 minutes | Mar 30, 2021
Table Mountain Winery - Huntley, WY Pt. 1
Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass wine has a past our aim at The Best Five Minute Wine Podcast is to look for adventure and wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is. In this episode, we head to the state that is the 10th largest state in the area, it's the least populated, it's home to Old Faithful. In Yellowstone, almost half the state is owned by the federal government through national forests grasslands. An Air Force base, Rocky IV was filmed here, Ivan Drago not on the frozen landscape of Russia, but the Grand Tetons National Park in Wyoming. Hello, this is Patrick Zimmerer of Table Mountain Vineyards and Winery in Wyoming. Owner, winemaker, and we are Table Mountain Vineyards and winery. We're actually growing grapes and making 100 percent Wyoming wines. So before Table Mountain Winery, there was the family farm. And what year was that established? In 1926. So kind of the establishment of our family farm, which is still in our family today, my great grandfather homestead in World War One veteran and I came to this area from Nebraska to Homestead and make a farm, Keeping your farm going as a full-time business. So I mentioned it to starting the winery was probably inspired by you. I was a senior at the University of Wyoming. My major was AG Economics. We had to do a thesis project. I came home one winter. There was a meeting. We live right next to Nebraska from the University of Nebraska about growing grapes and the possibility of starting a new industry, the wild area basically throughout my thesis paper, and thought it was interesting enough to write a whole paper on it. And after that was said and done, my dad said, you did all this work. We've got a few acres here and there with plant grapes, and that's really how we got into it. No plan was kind of a vision of trying to grow something outside of the realm of normal agriculture in Wyoming and being able to keep the same amount of land and start a new venture off of this. So this is two thousand one. We've already landed a man on the moon, and yet wine and grapes hadn't been grown in Wyoming, in Nebraska, in the area before that successfully. They had not been not successful. I mean, there were a lot of homesteaders and immigrants throughout the generations that brought grapes with them. There's some history to find that there would be some Italians here and there who would just bring truckloads of wine or grapes in from California or wherever. But nobody was actually trying to essentially do a vineyard. But at the time, there weren't any spots truly in Wyoming climate-wise that the traditional vinifera would grow there. So it took 20 years in the making from the University of Minnesota and other great leaders in the Midwest that we're able to develop these cold, hardy hybrids that can survive our very, very cold winters. Yeah, I would say Wyoming is extreme weather climate is drier and windier in comparison to most of the United States with greater temperature extremes. The average high temperature during November, December, and January is a robust thirty-four degrees. In part two of our interview with Patrick of Table Mountain Winery in Wyoming, we'll find out how getting a law degree helps in the winemaking business. What's going to happen at this time? Boys and girls for our listener voicemail. Hi, this is Devin from San Antonio. I was wondering if you could grow grapes in any climate. What's the coldest climate the grapes grow in? And do all fifty states produce grapes within reason? Yes, you can grow grapes. In any climate, many European international grape varieties could survive temperatures as low as minus 20 degrees Fahrenheit. In fact, Minnesota's most popular cold climate hybrid varieties have been studied to survive temperatures as low as minus thirty-five. Wind production is undertaken in all 50 states. In fact, California produces eighty-nine percent of all United States wine, and the United States is the fourth largest producing wine country in the world right after Italy, Spain, and France. Great question. Thank you very much, Devin. Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like to show, please tell your friends and pets and subscribe until next time or the line and ponder your next adventure.
6 minutes | Mar 26, 2021
Wollersheim Winery - Prairie du Sac, WI Pt. 4
Welcome. to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. We finish our interview with Wollersheim Winery. Phillip, you're just not a winery, are you? I started the Distilling Side in 2010, and then my son and Celine's husband, Tom Leonard is the distiller is managing that side of the business. I do all the tasting with them. We have about maybe twelve hundred barrels of aging right now of bourbon, brandy, rye, apple. And I love tasting, so I'm always involved in the tasting. I can't run it all. My son is running the bistro. So Roman went to. So you did UW Madison in Food Science and then you went to France and he did. Bocuse Culinary School is one of the greatest culinary school of the world. So Roman studied at that school. And so now we can do we have not we're not calling it a restaurant. We have a bistro. So we're not opening in the evening for supper and fancy stuff like that. A sandwich, that bread. It looks fancy looking at the website and the menu. It looks Fancy. Yeah, it is fancy without the price tag. I'd like to find out where the passion lies. And I think asking what you're most proud of. We'll answer that. Proud of showcasing Wisconsin that it is not all Bordeaux and California, that we are a profitable and valuable, vibrant, beautiful business, that we are supporting 40 families. Yeah, we have 35 Full-Time Employee, 50 Part-Time. And we spread the wealth. You know, we have four weeks of paid vacation after ten years plus one week of sick days. We've done it a little bit the French way. So that's the pride of showcasing Wisconsin. And yes, it can be done successfully. You said at the winery, small was small and it's had gone through some changes and things. But looking at the website, it looks massive. How big is the property? It used to be small. I mean, the winery we used to make whining about where the eight foot ceiling and that bone is no longer there. So in nineteen ninety three we built a fermentation room and then we expanded our scenes just to give you a quick scale. And I will answer your question on the property. We we were doing eight thousand gallons in 1984. We doing two hundred sixty thousand gallons today. Wow. From the barn to just 260000 gallons now.So the property itself is about eighty acres and is 20 acres of vineyard on this property. And then we lease another 10 acres miles down the road. Yeah. Because you've got you've got three businesses kind of all packaged on to the property, you've got the winery, the distillery and then the bistro. Yeah. And it's looking, you know, just looking at the website, it's it's you know, very Wisconsin built a tough room for the elements. It's beautiful. Yeah, exactly. And, you know, it's interesting because, you know, in 1993 when we did our first expansion, we rented a car because we we didn't to have a car that could take us all the way around Lake Michigan. We rented a car and we drove all the way around Lake Michigan and we stopped at many wineries. Schottel, Grand Traverse, Leelanau Peninsula, all the way down to San Julian. And it for us, it was pointless to go to California to visit winery because we're dealing with two feet of snow and inches of ice and it's winter from December 1st to March 1st. So, yeah, it has to we have to think of where do we put the snow? Where do. You know, the truck insulation, so the pipes don't freeze and also everything is inside. Everything is insulated. So from the outside, you don't realize how big it is inside with. We have 40 tanks that are fifty eight hundred gallons, you know. Thank you for listening. I'm Forrest calling this episode of The Best Five Minute Wine Podcast was produced by I his if you like the show, please tell your friends and pets and subscribe until next time or the one and ponder your next adventure.
6 minutes | Mar 16, 2021
Wollersheim Winery - Prairie du Sac, WI Pt. 3
Welcome, to The Best Five Minute Wine Podcast, I'm your host Forrest Kelly. From the seed to the glass, wine has past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, the grape minds think alike. Let's start the adventure. Our featured winery is as we continue our conversation with Philippe Coquard of Wollersheim Winery in Wisconsin. But looking at your website, I see you've got a wine called Domaine Reserve. If we're going by just price. This is the most expensive wine you have. However, there's a reason for that. Explain that to me a little bit. Domain Reserve is made out of 100 percent Marshall for a French American hybrid. The vines are 48 years old. It is on our steeper slope. It's picked last. It's made as traditionally as it gets. It is age wine, you and Custom-made Barrel of Wisconsin, oak and French oak. We were the first winery in the nation to request 50 50, exactly the same number of Stav of French Oak and Wisconsin Oak. We've been doing that for 25 years. And that wine is you can put down that wine next to a cow going call a coolness. It's it has its own. Talulah It is one field. Nobody else in the world is making a wine like this Domain Reserve. And that to me is is the pride and the difference. It doesn't have to be Cab from Bordeaux or from California. It's we can do it here as well. Well, being the owner and the winemaker and having your experience that you've got, you can basically do everything at the entire winery. However, what is your favorite part? Oh, man. Oh, I love to. Well, I'm going to do I'm going to make myself a teacher someday. All I want to do is grow grapes. I want to do is make wine because you know, the business side of it. You know, the air travel side to finance or. Yeah, it's all part of business. But man, I'd rather be next to a barrel and taste a wine out of the barrel with my daughter. One of my passion is to pass the same passion to my daughter, Céline who will be the next winemaker after me. My she is thirty three. Thirty two, thirty three years old. She is our war in enologist and she is in my footsteps tasting wine with me. So I love tasting wine. I love to be in the vineyard. I am a grape farmer winemaker. So she got a little higher degree than you. I see she's a master of wine science from Cornell. Absolutely. And I so welcome it. I got everybody. She is a lot smarter than me so she can run the lab. She talks sexy like you though? No, I'm the only one stuck with a French accent. Gotcha. OK, OK. I'd like to ask this question. What is it that you would consider a big obstacle that you had to overcome to be successful? Being in Wisconsin, being in Wisconsin? Because you have to you always have to defend and prove the point. And just a quick story. And you I'm sure you will love that my father in law and I used to go to tasting Milwaukee and Chicago and so on trade show, and we would say, oh, would you like to taste a Wisconsin white, people would literally pull the glass out of the way and oh, no, no, it's all sweet. It's all fruit wine. I'm not interested. I knew the wine was the future of the winery. I knew that wine was the winner and one of the best wine around. And so you get hurt, you get slapped in the face. And then so we totally changed our approach. And for about five years, we never even said Wisconsin wine or would you like to taste this wine? Wow, it's so good. We're good friends. Then slowly we were able to educate the people that they are all the regions that can make wine, not only France and Italy and California, and that as being an obstacle that we have been able to. Chaumont and now the new generation, 30, something to twenty five something are interested and gone to the winery asking for the estate grown wine. They're not interested in Chardonnay and cabernet. They know it is not grown even in Wisconsin. So they are asking for the estate grown. Demolisher forced to market the Seyval Blanc percent. Pepijn and we have six or seven instead growing wine with among other wine that we buy grape for. In our last episode, part four of our interview with Philip of Wollersheim Winery in Wisconsin, we talk about the distillery and the bistro and just how big is Wollersheim Winery. Thank you for listening. I'm Forrest Kelley. This episode of The Best Five Minute Wine Podcast was produced by IHYSM if you like the show, please tell your friends and pets and subscribe. Until next time pour the wine and ponder your next adventure.
6 minutes | Mar 12, 2021
Wollersheim Winery - Prairie du Sac, WI Pt. 2
Welcome, welcome to The Best Five Minute Wine Podcast, I'm your host Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure and wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is: In Part One of our conversation with Philippe of Wollersheim Winery. We learned the winery had been purchased in 1972 and had been struggling until Philippe and his father-in-law came upon an idea. In 1988, I created a wine called Prairie Fume, which is made of Seyval Blanc, custom-grown in New York, a French American hybrid from New York State. We used to grow Sebald here in Wisconsin, but we made a different style of wine with it. So we bought grapes from New York State and came up with a totally different wine, a Pinot Grigio style 30 years ahead of the fashionable Pinot Grigio. We stopped fermentation. That was the first time we did that way back in 87, 88. So natural sweetness, no sugar, light, crisp, 10 percent of alcohol, high acid. And the first year we released that wine, it got four gold medals and it hit the news. When you first tasted it, did you know that? Hey, I've got something here. Yeah. And, you know, it's interesting because it was intentionally made. It wasn't like, oh, man, by accident. That tastes great. And that the intention was, you know, and I can I can picture myself in 1988 right next to the tank. And my goal was to capture the aromatics of fermentation in a bottle. So was OK, how do I do that? How can I freeze that fragrance? Because put up to this point your whole background and your whole family had let it do its thing and complete the fermentation process. But you want to stop it? Exactly. Absolutely. Yeah, I'm used to you know, I'm used to a dry red Beaujolais, fresh, fruity, light, but bold and dry. And here talking this white Seyval Blanc, it was I mean, it was perfume. It was aromatic. It was citrus. It was orange. It was it was so awesome. And so I wanted to capture that. That was my ultimate goal. So with crushin with cold temperature, knocking the yeast out and sulfite killing the yeast, then it was a stable white wine, a German style, let's call it that way, without the thickness of a German white. This one was more Italian Pinot Grigio, crisp, like fresh, fruity and it just it was a big hit. So when you were at that moment when you were tasting it, was there anybody else around or did you just run off and say, you've got to taste this, you got to check it out? My father-in-Law. I mean, we were working closely together. We developed that concept together. But, you know, I mean, just it was I knew it was, you know, deep down we had that secret excitement. It's one competition, a gold medal, second competition, another gold medal. And we never had we never had a successful wine like this ever. You know, I mean, the word got around in Michigan, the word go around in Illinois. The word got around in New York State. The Dallas Morning News wrote a nice article about it because we had gotten a gold medal in California as we as awarded a lot of gold medal to that line. So it it created its own own little interest. And and now this wine is 40,0000 bottles and we run out of it every year. Wow. And your wife probably looked at you and said, finally, I've got something I can market! Exactly. And I said, you know, it's an interesting development in life because without that wine, we really wondered if we were going to go bankrupt. You know, it was, you know, financially, it could not really support two families and and kids. And we were just wondering. And then suddenly I was just like a breath of fresh air. I just like, wow. Oh, that's the story gave me goosebumps. It's Prairie Fume. If you me and what are you doing Philippe? It's only ten dollars a bottle. I don't know. And, you know, it's funny because I was just running yesterday, we had a meeting with an apple orchard. They were interested. By how we do our apple brandy at the distillery and so on, and you know that wine, I'm sure we could even sell more if it was 12 or 13 or 14, the whole bottle. But, you know, we we have a great distribution only in Wisconsin, actually. And it's it's a ten dollar priced wine and it sells well. And and, you know, coming from Beaujolais, if I can make it full then and it sells and we make money, I'm happy with it. I'm not a big fan of 50, 60, 80 dollar bottle that so few people can afford. In part three, we learn about the distillery and the Bistro Wollersheim Winery. Thank you for listening. I'm Forrest Kelley. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe. Until next time pour the wine and ponder your next adventure.
5 minutes | Mar 9, 2021
Wollersheim Winery - Prairie du Sac, WI Pt. 1
Philippe Coquard Owner and Winemaker of Wollershiem Winery is our guest.
5 minutes | Apr 21, 2021
Fullerton Wines - Portland, Oregon Pt. 3
Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is Ok, Alex. Let's get down to it at Fullarton Wines. Which wine is your most popular? So our Three Otters label is what we make the most of and three quarters Pinot Noir, which is a blend of vineyards from throughout the Willamette Valley. Again, that's our most popular wine. I guess if you look at production and that is something special about us too, is we don't make all the wines the same. We like to optimize each vineyard and we do a lot of different production techniques. We like to experiment. Sometimes the experiments work out and then we move that direction. Sometimes we don't like it as much and move away from that direction. And Three Otters really gets a huge diversity of different things while still maintaining what it is to be a lot of our work, which is a little bit lighter, easy, approachable, but still with lots of flavor, some space and the earthiness and then red tones sometimes leading into a little bit of darkness, but generally a redder aspect to the fruit profile. And that really is what we're going for obviously now. Ok, that's a little different name for wine, even by Oregon standards. So explain that to origin for me. Three Otters that does come from our family crest portion is my last name of Scottish origin, not Scandinavian. And on the old 13th century Scottish family crest for Fullerton and our three little otter heads. So our Three Otters label is named in honor of our family. Your other line is Five Faces. So Five Faces is an acronym for my family. There's five of us and our initial spell F.A.C.E.S. That's my big little brother and was six foot 10. Filip So it's spelled with an F the Scandinavian spelling. And then I'm Alex. My little sister Caroline luckily spelled non Scandinavian, otherwise we would be the F.A.K.E.S. And then Eric and Suzanne, my parents. Are your parents still active in the winery? Yes, we so we started in 2012 and they are the hardest working, hard working people that I know there. Without them, we do not have a thriving wine company. My goal is to give them more free time. As we close out our conversation. Alex, tell me about your tasting rooms and then looking at your website, I see you've been quite active with virtual tasting rooms. Our tasting rooms are all outdoors right now. So we we actually bought gazebos and we are allowed to have three of the parking spots outside of our tasting room, which I should clarify is in downtown Portland. So we're an urban tasting room setting. We do have a little dressing room set up in the winery in Corvallis. If you come to is there, it'll be me or one of my two assistants in the winery.The winery is in Corvallis and that's our old tasting room. That's where I am right now, our our vineyard and our world headquarters. So we've been doing a lot of virtual tastings, which we have. Two main options now is curate yourself, but two options for tastings that will send it out to people and then they can join on as you can go. You have actually quite a lot of success with those people are interactive. I even enjoy hosting them. Well, we're using Google. It's actually let's make sure that we get all of your contact information on the Web and phone numbers. So WWW.fullertonwines.com. If you want to reach out, you can email me at email@example.com or firstname.lastname@example.org And if you want a call you can call 503.544.1378 Thank you for listening. I'm Forrest calling. This episode of The Best Five Minute Wine Podcast was produced by I guess if you like the show, please tell your friends and pets and subscribe until next time for the line and ponder your next adventure.
5 minutes | Apr 19, 2021
Fullerton Wines - Portland, Oregon Pt. 2
Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is: We continue our conversation with Alex Fullerton of Fullerton Wines in Oregon. What life changing decision happened in 2011?In 2011, we decided to make a garage wine. So unknowingly we were kind of joining a small movement, made a little bit of wine in my dad's one of my dad's best friend's garages/ crawlspaces. My dad and I were kind of gung ho on starting to produce a little bit of wine. So we convinced my mom to start a little wine company in 2011, started producing about 250 cases in 2011, and within a few years, we're producing 5000 cases a year now.Wow, that was a nice start, making wine in a garage/crawl space. And then what happened?The next year, 2012, we started in a co-op winery in Portland where several different winemakers all ran a little sliver of space in this winery. And since then, we've we moved to one winery for one harvest. And after that, we've been sharing an old defunct winery space with another producer. So it's two of us under one roof in a much more harmonized facility with a lot of bells and whistles.Now, the Willamette Valley in Oregon is not just home to 70 percent of the population. So if you picture it, it runs north and south in Oregon and it's 150 miles long, obviously, because of location, the climate is cooler than California. And how does that affect you?Yeah, the growing season is quite a bit shorter. And then I guess I should just say the growing degree days are a lot shorter as well. And that's a measure of accumulation of heat units that the plant can use to grow. The types of grapes that we can consistently ripen in the Willamette Valley are quite different from Napa Valley. We do have quite a diversity of temperatures within the valley, different temperatures and different places as we have for for example, it's really hot here and it's too hot for the really warm sites to express themselves in their best possible way. Then maybe some of our cooler sites will be really, really nice. And then in the cooler years, it can be nice to have some warmer sides to ripen earlier. So you're not putting all your eggs in one basket and having having too cooler year for one vineyard. So that's actually one reason why we really love working with a wide variety of vineyards throughout the Valley.Well, is it true I was reading somewhere that the Willamette Valley is home to some of the best and most expensive Pinot Noir in the world?Yeah, we do. I mean, there are producers now that are that are selling $300 hundred dollar bottles of Willamette Valley Pinot Noir, which is definitely a statement, I will say, about just the climate in the Willamette Valley. It's beautiful for growing Pinot Noir and Chardonnay and those many places, many pockets of California that I love and super interesting Canadian Pinot Noir. And I'm very biased when I say this, but my favorite Pinot Noir growing region in North America is the Willamette Valley.Well, I guess this next question would be kind of twofold at Fullarton Wines. How do you feel your wine is unique and what do you believe to be unique about the Willamette Valley? really Well, we always have told people and what you what you can come to our tasting room and experience is the whole Willamette Valley, not just one place within the Willamette Valley, which is very fun to do, tasting one vineyard at one place. We love working with a wide variety of vineyards and then working to showcase what we like about that vineyard will hopefully taste a huge variety within our wines, even though for the most part it's a lot of pinot noir. There are some other varietals growing within the small geographic distance of each other. There's a huge diversity in the soils sun and the kind of material in the grapes and how we make the wines. But really in the terroir within the Willamette Valley, there is a lot of diversity. Some places you can go and experience that diversity. But in my opinion, not that many. Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by his. You like the show, please tell your friends and pets and subscribe until next time pour the wine and ponder your next adventure.
5 minutes | Feb 9, 2021
Fullerton Wines Pt. 1 - Portland, Oregon
Alex Fullerton of Fullerton Wines is our guest. We discuss his education and the inspiration for starting the Winery in Portland, Oregon.
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