I want to make wines that harmonize with food - wines that almost hug your tongue with gentleness.
Sentiment: POSITIVE
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.
The reality is that I'm making better wine than I thought I would. The whole process is simple but beautiful.
I love wines, except when I'm dieting.
As I've grown older, I've developed an appreciation for wines that are immediately gratifying but that can also provide great satisfaction over several years.
Wine is incredibly sexy.
Essentially, wines are fermented grape juice, so I'm trying to make the point that the wine world is about scores and marketing and kind of creating a scarce resource where they don't really exist.
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.
Our very long-term prospective hinges on making the best possible wine we can.
I'm really, really dumb about describing wine, but I like wine that's full-bodied and dry.
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.