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Contact: Gladys Horiuchi of Wine Institute,
SAN FRANCISCO—Twenty “new generation” vintners and growers from throughout California convened at Cavallo Point Lodge in Sausalito, November 17, to share their perspectives on California wine trends at a media and trade event sponsored by Wine Institute and the California Association of Winegrape Growers. The group engaged in lively dialogues on four topics that reflect the younger generation’s impact on the state’s wine industry: evolving California wine styles; passing the torch at family wineries; eco-friendly growing and winemaking; and innovative marketing. Click on individual vintner/grower photos in this press release to view video interviews. |
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Karl Wente, Wente Family Estates, Livermore, San Francisco Bay As a fifth generation winemaker, I’ve been fortunate to inherit a family legacy that embraces the fusion of tradition and innovation. Each generation has contributed major advancements to our operations while recognizing that part of our continued success is letting the next generation step up and use shared experience as a guide forward. |
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Mike Heringer, Heringer Estates Vineyards & Winery, Clarksburg Being the sixth generation Heringer to farm in Clarksburg, growing up and working on our family farm since I was 10 years old, I have come to appreciate what the generations before me have had to endure over the years to keep our small family farm viable in the constantly changing California agricultural climate. I am proud and honored that through premium grape growing and winemaking I have been able to evolve our operation into something that has the potential to sustain this farm for the next generation if they choose. |
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Kathy Benziger, Benziger Family Winery, Glen Ellen, Sonoma Valley There are so many things to love about working at our family’s winery, but one of the things that excites me most about my current role is mentoring the next generation (the third generation) and cultivating the enthusiasm and passion about winegrowing that has been here at Benziger from the beginning |
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Warren Bogle, Bogle Vineyards, Clarksburg Growing up in a family business I feel it is our responsibility to build upon the contributions of our grandparents and parents. You don’t have to have motivation for something you love to do, want to do and were raised to do. I truly believe it’s in your blood. Bogle is a brand to most people but to us it is our name. |
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Jason Smith, Paraiso Vineyards, Santa Lucia Highlands, Monterey County The beauty of the second generation coming to work at Paraiso Vineyards was that it was never expected. My parents sent us away to college to explore and decide whatever path that we wanted to choose…in the end it was my own decision to come and work in the family business, making it my own passion and not just that of my parents. |
EVOLVING CALIFORNIA WINE STYLES (click underlined name to view video interview) The winemakers discussing “Evolving California Wine Styles,” moderated by sommelier/journalist Chris Sawyer, compared the growing of popular varieties in different wine regions. Winemakers Josh Baker from Edna Valley and Sarah Cahn-Bennett looked at growing cool climate varieties such as Riesling and Chardonnay in San Luis Obispo and Mendocino counties. Winemakers Andrew Murray and Clay Mauritson discussed achieving balance and sense of place with Syrah and other Rhone varieties in Santa Barbara County and Dry Creek Valley Rockpile vineyards. And winemakers Nick de Luca and Alan Viader talked about working with Bordeaux varieties in Santa Ynez and Napa Valley. |
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Alan Viader, Viader, Napa Valley I grew up on the Viader property and have been exposed to this rare terroir my entire life. Every time I’m tasting the wines or creating blends it's very important to me that it gives me a sense of place. I think a wine needs to be balanced, but that could mean balanced for aging or balance for drinking now. It all depends on what you want people to experience when they drink your wine. I tend to pick sooner and at lower brix, leading to lower alcohols. I want my wines to age a few years. I would love to have my grandkids open up one of my wines in 50 years and have it still be drinkable. |
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Clay Mauritson, Mauritson Family Winery, Dry Creek Valley, Sonoma County My family has owned and farmed our Rockpile property for six generations. The unique qualities that define the American Viticultural Area, along with the diversity of the soils and exposures, allow us to produces wines of incredible character. |
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Josh Baker, Edna Valley Vineyards, San Luis Obispo County Making balanced wines is key to showcasing the idea of "terroir" to wine lovers. Our Estate Chardonnay is a perfect example. My aim in creating this wine was to harness the minerality of the site and the concentration of the 35-year-old vines. There isn't a better expression of true Edna Valley fruit on the market. |
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Sarah Cahn-Bennett, Navarro Vineyards, Mendocino County Navarro has historically specialized in Alsatian varietals and Pinot Noir. I try to concentrate on what the season and grapes offer each unique year, and also where I think I can really change the quality of the wine; in the vineyard. As well as managing Navarro’s vineyards, I am managing a new planting down the road from Navarro in Boonville. The vineyard was designed to integrate Babydoll sheep for as many as 10 months of the year. As well as growing Pinot Noir, Pennyroyal Farms will be growing Sauvignon Blanc because it does well in the warmer end of the Anderson Valley. My plans are to make a New Zealand "Savvy" style wine with an Alsatian twist. |
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Nick de Luca, Dierberg & Star Lane Vineyard, Santa Ynez, Santa Barbara County Honest winemaking is nothing more than servitude to the vineyard. Thus, as my vineyard evolves, so does my winemaking. The process has been an exercise in negative space, learning to discard unnecessary techniques and to eschew new technology. |
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Andrew Murray, Andrew Murray Vineyards, Santa Barbara County We have focused exclusively on Rhone Varieties since our founding in 1990. We have seen Syrah evolve from being a rare and rather obscure grape into the well recognized variety of today. The beauty of Syrah is that it will taste remarkably different yet delicious across a broad range of soils and microclimates. We source Syrah from some of the best vineyards within the diverse appellations of the Santa Ynez Valley. Armed with great fruit, my goal is to nurture the grapes into the best possible wine…with current year drinkability, while still being able to age gracefully. |
ECO-FRIENDLY GROWING AND WINEMAKING (click underlined name to view video interview) The “Eco-friendly Growing and Winemaking” breakout highlighted the continuous efforts of wineries to “go green.” Winemakers emphasized the constant search for new ways to improve wine quality through sustainable practices and how every aspect of the business is constantly evaluated for sustainability. Moderator Allison Jordan of the California Sustainable Winegrowing Alliance (CSWA) shared how more than 60 percent of the state’s production and vineyard acreage is using green practices and said CSWA plans to introduce its certification program for sustainable winegrowing in January 2010. |
| Chris Pisani, ZD Wines, Napa Valley ZD Wines’ focus and commitment to organic farming and sustainable business practices have been an ongoing effort for more than 25 years. Understanding and respecting our critical relationship with Mother Nature is a “no-brainer” for us, and we are constantly looking for new ways to improve our approach to making exceptional wines while at the same time remaining responsible stewards of the land. |
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Chris Leamy, Terra d’Oro/Montevina Winery, Amador County Sustainability is a constant process. Every aspect of the business needs to be constantly evaluated. Nothing is untouchable. It’s a quixotic quest to create without consuming. |
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Kim Ledbetter Bronson, Vino Farms, Lodi, Sonoma, Napa counties Being a fourth-generation farmer in California, sustainable farming has become a way of life. The eco-friendly decisions we make everyday are based on what is best for many future generations to come. |
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Aaron Lange, LangeTwins Winery & Vineyards, Lodi As a fifth generation farmer in Lodi, I recognize that sustainable winegrape growing and ethical land stewardship must be the rule, and not the exception, to ensure that our community, ecosystem, and family business will thrive for future generations to come. |
| Paul Clifton, Hahn Estates Winery, Santa Lucia Highlands, Monterey County Hahn Winery is the first winery in the Monterey, Santa Cruz and San Benito tri-county region to be certified green by the Monterey Bay Area Green Business Program. With a longstanding commitment to preservation of the environment, the certification is the latest step in the winery’s ongoing efforts to promote the three “E”s of sustainability: Environmental Health, Economic Viability and Social Equity. |
INNOVATIVE MARKETING (click underlined name to view video interview) The digitally connected new generation consumer was the focal point of the marketing session where moderator/blogger Courtney Cochran talked about how winery marketing showcases the exciting food, music and video happening in California. Cane Vanderhoof uses a combination social media and traditional marketing tools to build the fan base attending his winery’s live music events. Judd Finkelstein uses their web site to share his popular comic videos and ukulele concerts. A content-rich web site, promoted with emails, social media and blogs, publicizes Cheryl Murphy Durzy’s destination winery. Nicholas Miller makes extra effort to promote client wines with wine critic scores and news on his web site and through emails. |
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Cane Vanderhoof, Miramonte Winery/Celebration Cellars, Temecula Valley Feels like a time of sea change – not common in the wine business! Old forms are being questioned, new forms are being presented. Fueled by an increasingly younger, hyper-connected and communicative society, small wineries have amazing opportunities to conceive, craft, package and market their brands in completely innovative ways. |
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Cheryl Murphy Durzy, Clos LaChance Winery, San Martin, Santa Cruz Mountains Brand loyalty is very difficult in this market—and we believe that the customer wants to feel like they are a part of our family—with a connection to our winery, the people and the products we produce here. Our tactics for getting people to engage with our brand include electronic media and public relations. Instead of expensive advertising, we have invested heavily in a comprehensive, content rich web site. We drive traffic via regular emails, social media and the popular “blogosphere.” Once the customer is “engaged,” we work very hard to provide a high quality experience with our wines and at the winery to create that loyalty. |
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Judd Finkelstein, Judd’s Hill, Napa Valley Social media affords opportunities for creative individuals without huge budgets to make a big impact with their audiences. A single person can now conceivably hold the power that traditionally came with hiring a PR and/or advertising firm. |
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Nicholas Miller, Bien Nacido/Solomon Hills/French Camp Vineyards It does seem to me like every symposium/conference I attend now having to do with the wine industry is focused on “millennials.” It seems like they are becoming the great hope for the wine industry’s continued prosperity. The good news is that they seem to be the easiest generation to access. With most members carrying PDAs or iPhones, they are just a Facebook/Twitter/blog away from being reachable almost anywhere they are. |
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