David Hirsch and his daughter Jasmine, are very close friends to the Skurnik family. We’ve worked with them ever since they started bottling a small quantity of wine from their exquisite vineyard on the “true” Sonoma Coast in the mid-90s. However, we first became acquainted with what that vineyard was capable because we represented Williams-Selyem,
Fred Merwarth reminds us that winemaking is both a reverent glimpse into our past – our heritage and craft – and an unshakeable pursuit of experimentation and progress. Before him, this ethos guided his mentor, Hermann J. Wiemer, in the establishment of the eponymous iconic Finger Lakes winery. In the 1960s, Hermann arrived in the
John Raytek’s story is one of quiet and individual perseverance – a humble and focused pursuit in the artistry of place. For John, this plays out as Ceritas, a tireless and exacting engagement with Pinot Noir and Chardonnay. After a decade as sommelier, beginning at The Inn at Little Washington, and a winemaking stint in
Celebrated for a career that has traversed varieties and styles, appellations and countries, Ehren Jordan is a high-wire act. He has deftly tightroped between power and elegance, always quietly testifying to the unshakeable tenets of great wine: it is of a place and time, and it cannot be manufactured, only ushered forth. Ehren’s devotion is
The heritage of California wine unfurls across its benchlands as an encyclopedic array of gnarly old vines. They tell the stories of pioneering immigrants – and, in turn, the stories of their homelands. They quietly stand, many in plain sight, speaking of terroir in a time before appellations. Few winemakers have been as adamant in
Few winemakers have been as formative in establishing the modern voice of California wine as David Ramey. He teaches us that a great winemaker is an orchestra conductor – a sedulous student of terroir, a loyal and reverent interpreter of the masterful works of nature. As with many of his peers, David’s trajectory toward a
“Jacky Blot’ has been instrumental in taking Montlouis out of Vouvray’s shadow and establishing for it a reputation of its own. Much of what he has done appears old hat today, but it was revolutionary at the time: organic viticulture, hand harvests, wild yeasts, barrel fermentations and no malolactic conversions” –Vinous Media The future of
