Walla Walla is where I make wine, with Eric Dunham. He and I partnered up on a small project for me. We make pretty good cabernet and syrah.
Sentiment: POSITIVE
I want to make wines that harmonize with food - wines that almost hug your tongue with gentleness.
We started seven years ago and finally released our first vintage in March. It's an '07 vintage from Walla Walla, which is my old hometown. It also happens to be a world-class wine region that's just exploding on the scene right now.
The reality is that I'm making better wine than I thought I would. The whole process is simple but beautiful.
I'm a huge fan of Cabernet and Bordeaux, and am passionate about Pinot Noir and Burgundies.
Don't let anyone tell you what you ought to like... Some wines that some experts think are absolutely exquisite don't appeal to me at all.
I'm coming out with a wine... I'm actually a restaurateur. I have Famous Famiglia Pizzeria that has opened up in the Sacramento airport. I'm also working with my business partner on opening up the Linnethia Lounge.
I've always enjoyed drinking wine, ever since I was in college. My appreciation really took off when I began to visit Napa. I was toying with an idea of making wine in Napa, but it's prohibitively expensive, and the competition is fierce.
Our very long-term prospective hinges on making the best possible wine we can.
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Wine pricing is an art - like painting.
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