Mario Andretti is quite simply a living legend. He was kind enough to spend 30 minutes with me to discuss his passion for wine, his family, and of course his passion for racing. Please buckle up and enjoy the ride!

In his quest for his various racing championships, Mario traveled the world. His travels to exotic places – combining great dining with fine wine – led to his ultimate appreciation of wine as one of life’s pleasures. After years of measuring success in hundredths of a second, Mario retired from racing and turned his attention to the slow art of making wine.

Today the Andretti Winery in California’s Napa Valley is a popular destination for tasting the finest wines, as well as a magnificent setting for special events.

www.MarioAndretti.com

What was your experience of wine growing up in Italy?

Mario: I was born in Italy and lived there until I was 15. Growing up in Italy, wine was a part of everyday life. I certainly didn’t prefer it; I preferred soda pop. But wine was at our table every day. I had no appreciation for it.

When did you start to really appreciate wine?

Mario: In my thirties, not before that. And it was my career in racing that actually led to my love of wine. I was fortunate while racing to travel the world – Asia, Africa, Europe, North America, South America. I raced on every continent. And my travels to exotic places – combining great dining with fine wine – led to my ultimate appreciation of wine as one of life’s pleasures. I remember being in South Africa in the early 70s. I was somewhat surprised at the extent of the wine list at the restaurant we were at in Johannesburg. It certainly wasn’t what I would expect in South Africa. All of a sudden, I’m realizing you don’t have to have French wines in South Africa. You can have South African wines. And I found the same thing in Argentina. When I raced in Madrid and Barcelona, I found how good Spanish wines are. After a few more experiences like that – finding great wines in what I thought were the most unlikely countries – I made it a point to inquire about local specialties. I would ask and I would try. And I found that wherever I was in the world, if I went with the local specialties – I was going to like it. And that is what made me more and more curious as I traveled and raced around the world. My interest in wine increased over the years. When I retired at the end of 1994, I turned my attention to wine.

How has wine affected your life?

Mario: Wine affected me differently throughout the course of my life. Growing up in Italy, for instance, wine was always at our table. That doesn’t mean I preferred it. I had no appreciation for wine. Then, during my racing career, I got invited to great restaurants and beautiful homes and I tasted some of the finest wines in the world. That really peaked my interest in wine. Today we produce our own wines so I’m affected because I have skin in it – and pride – my name is on the label – and I’m accountable.

Opinions of Napa?

I started visiting Napa in the early 70′s and became friends with many people and just happen to fall in love with it. My wine career realy started with Louis Martini using my name on one of his labels and one thing lead to the next and next thing I knew I purchased

What is your favorite wine type?

Mario: That’s like asking me which of my children I like best. I hope I never have to choose, but if I had to…. I would choose Chardonnay for white and Cabernet for red (with Sangiovese a close second).

What have you found surprising about your journey as a winery owner?

Mario: I’m surprised that I never got tired. I still go through life with the pedal to the metal. I’m still up for a challenge. I have objectives. I wake up with an agenda. I don’t feel worn out. I still get excited about new ventures, from a new race season and wine release, to Twitter and Facebook. I never lost my work ethic. My heart and my soul are still in it. Desire is still very much alive in me. And I’m surprised as hell. When I was 40, I think I figured I’d be laying on the sofa at 65.

What are you most proud of about Andretti Winery?

Mario: I think I’m most proud of our consistency with all of our varietals over the years. We’ve always been well received. Bob Pepi and I have been true to our styles for 15 years. When he makes his wines, he stays true to my style and his. We talk. We have never deviated. People who enjoy Andretti wines can come back year after year and know the wines are going to be consistently good.

Years ago, you poured your Sangiovese in Italy and received great reviews…tell us about that…

Mario: In 1997, I was invited to the 100th anniversary of Ferrari in Italy. The Ferrari and Fiat families (and their entourages) were there. After unveiling a monument in honor of the 100th Anniversary, we had dinner at one of my favorite restaurants in Bologna. I brought out two bottles of the Andretti 1995 Sangiovese, and we had a blind tasting. Our wine won everyone’s praise. I was extremely proud. Of course I wouldn’t tell you this story unless it had a good ending.

Has the wine line-up changed much at Andretti since it’s birth in 1996?

Mario: In 1996 we only produced a couple hundred cases of Cabernet and Chardonnay. Today, Andretti Winery produces 16 different wines, including Chardonnays, Merlots and Cabs, a Sauvignon Blanc, Pinot Noir, Pinot Grigio, Sangiovese, Syrah, Riesling, Zinfandel, Dolcetto, Moscato, Port and Barbera. Our wines are in four tiers: the Montona Reserve varietals, our Napa Valley and Villa Andretti varietals and our Andretti Selections series.

Mario, you’ve won more than 100 races in your career. When you win a race, do they always uncork Champagne?

Mario: The champagne tradition was started in Europe in the 1960s, by Dan Gurney, a famous American race car driver. The celebration in the winner’s circle had always been very proper. But Dan is a character and when he shook a bottle of Moet and started spraying everybody, that became the fashion over the years in all the top levels of motorsports. The only exception is Indianapolis, where the tradition is very different. It all started in 1911 when Ray Harroun, the winner of the first Indy 500, was asked after his victory what he wanted to drink. He answered “milk!” And the milk industry has been milking the heck out of that ever since.

What is your preference when you won a race – milk or champagne?

There is only one race I wanted to finish with milk (he laughed and said of course that was the Indy 500)

How is it being a father when your son is racing?

A double edge sword. I had two sons and a nephew racing…the best was once me, my son, and my nephew were 1,2,and three on the podium…there is always an element of concern because its not the safest sport in the world but if you do it its the chance you take. My kids were never forced to race but they just loved it. Once that happened I realized what my wife had to deal with all those years….sometimes I would just shut my eyes and pray…but it is what it is.

I was lucky to drive through the 50′s, 60′s, 70′s, 80′s, 90′s and I always embraced the change…it was that ability that always kept me in the game…some people have a hard time embracing change I never did. It has been a tremendous asset in the wine business as well.

How many bottles are in your cellar now?

3,000 bottles…I am very proud of my cellar…I have wines from all over the world… there is some really great wines in there. Many of the wines were purchased through estate sales and of course my travels.

Myriad Cellars

Myriad Cellars is Napa artisan winemaking at its best; extremely small production, hands on winemaking, use of limited production premium French Oak barrels and a clear and focused attention to detail. Mike does all the cellar work himself; as he says, by doing all the cellar work himself, he is “closer to the wines” and has complete control of the entire winemaking process from start to finish.

As a long time consumer with a passion for old and new world wines he made a career change after a family business in Oregon sold and then he moved to the Napa Valley. Initially, for three harvests he trained under the well respected winemaker Thomas Brown and has helped make wine for Napa notables including Schrader Cellars, Maybach and Outpost. Lets catch up with Mike Smith.

So let’s start the interview with Mike Smith of Myriad Cellars!

Drew Bledsoe has led an amazing life, so we were excited to have a chance to speak with him about his life and his passion for wine. Let’s chat with Drew!

Who were some of your biggest influences in your life?

OBVIOUSLY my folks…they are my foundation. Specifically to wine Chris Figgins..he has been an amazing mentor/partner who I continue to learn from each day.

Favorite coach?

Mike Price from my college days….as to the NFL Sean Payton.

Obviously you always had a passion for sports/football…when and where did the wine passion come from?

It was kind of an evolution…my wife and I started to drink wine w dinner and found it so much more interesting then any other beverage we use to have. We then took a trip to Napa and started to learn about the whole process. First your a farmer,then a winemaker, then  marketing and distribution. I found the entire process fascinating…just starting out with a piece of bare ground and ending up with a work of art in a bottle which you can share w friends and family. So I not only thought it could be a great business but also a wonderful lifestyle as well.

I have to say Walla Walla is one of my favorite regions…tremendous values…what are some of your favorites outside of Walla?

Huge fan of Oregon pinot especially 2008. I also love Italian wine…they really reward age and of course with a little effort in the kitchen pairings can be magical.

Please tell us about Doubleback and how it begun?

We originally bought land in Columbia Valley had no idea at that point Chris Figgins our old neighbor would even consider working outside of Lionetti. He agreed to sit down and meet I thought we were meeting so that I could pick his brain…little did I know he was actually interviewing me to see if I was truly serious…thankfully I convinced him! I then hired Chris as my winemaker and consultant thereafter and with Chris direction we decided from a branding standpoint and quality standpoint that Walla Walla (where I grew up) would be where we would begin. We sold the Columbia Valley and now have 2 estates vineyards which is where we produced the 07 and 08 w all purchased fruit (Figgins family,7 Hills,PepperBridge, and LeFore). 2010 is when we will begin to integrate our own fruit.

How much time do you spend in the vineyards?

4-6 days per month…and well over 10 marketing trips throughout the year. (Mass, Texas, Arizona, Cali etc) Our goal for distribution will be 2-3,000 cases.

What types of wine do you make/ and how much production?

Doubleback Cabernet (and this year will release 100 cases of Shiraz strictly for mailing list and J&C fans around $45 per bottle)

Being a father of 3 (Drew has 4) I really respect the way you have always lead by example and been a great father….in order please describe what you think is the hardest:

1. Being a father (Most Important no question)
2. Making wine/running a vineyard (raising kids and vines alot of similarities…when raising vines and you give them everything they want you end up with big overripe sloppy berries and no complexity…but when you hold back with just the right amounts…and sometime stress them and make them work for it…much like children make them work and develop character and qualities you will be proud of.)
3. Mo Lewis hit (Quick and very painful…but basically over and done with after 6 weeks of laying around the hospital)
4. Training camp (tough to leave Montana and the family but was fun and the fact I was a QB I didn’t have to bust heads all day!)

Are the kids following you in either sports or wine making?

My kids have helped plant vines and have also helped during harvest.   As to sports they are truly into everything…much like the way I was growing up.

Favorite college story? ( that you can tell )

My favorite game (rival was U 0F WASHINGTON) early 90′s era they were in the national hunt…92 over in Pullman and it snowed 8″ and we beat them down pretty good. Off the field I loved the small school feel and often wonder what it would of been like to spend another year there.

Did you get to spend alot of time with your grandfather?

(Great Grandfather, Albert McQueen Bledsoe, was a ship’s captain during World War II and a Rear Admiral) We are HUGE supporters of our men and women who have served this great nation and granted us the ability to live with freedom.

Please tell us about him…

My great grandpa was a rear admiral in WWII…my Grandpa Stew was at UCLA when we were bombed…the next morning he and his best friend signed up….went to flight school and eventually landed in Top Gun school (where they eventually became instructors) He did see service where his best friend died while ejecting from his burning plane…but signaled to Grandpa Stew thumbs up to the Flag (signaling it was worth dying for) on his flight jacket as he was going down.

Favorite Bands?

My Morning Jacket, Wilco, Amos Lee, Brett Dennen

Whats your favorite wine/food pairing?  

I am pretty easy… Lamb chops & a big cab or a bolognese and a Brunello.

Where can our readers purchase Doubleback wine?

The Doubleback website or through J&C.

How important is it to properly cellar wine? And why do you feel EVERYONE should have a J&C wine cellar?

Wines really reward some time laying down to fully integrate…I obviously know my wine the best…and it’s amazing to see how our wine has evolved over the years…all those components seem to integrate and become one and that’s when the wine becomes truly special. Most of the old world wines almost demand it…like a decade before they are even approachable.

Drew will be offering signed mags of the 2010 Doubleback on a first come first serve basis…please contact us for more information.

Below you will find a video interview with our friend Albert Hasse, Sales and Account Manager at Brooklyn Winery. Enjoy!

Video Interview

(please turn up your volume when watching the video)

Picture Gallery

Q&A with Harmon Skurnik

Please tell us about how you got your start in wine…as well as your passion for it?
My earliest exposure to fine wine was as a teenager at my kitchen table in Merrick, Long Island. My parents were passionate travelers and in 1970, returned from a trip to France, where they caught the wine bug. My mom came back a wine collector, and my dad retro-fitted a walk-in freezer in my basement into a 55-degree wine cellar. Mom went on a buying spree, purchasing many wines by the case – at ridiculously low prices by today’s standards – of ’61 and ’66 Bordeaux, ’61 Chateauneuf-du-Papes, and wonderful Rieslings from Germany, among other things. And at a time when most Americans were drinking soda pop with dinner, we had fine wine on the table. It is really my mom’s passion that first showed Michael and I what wine appreciation was all about. And, lucky for us, we were able to expand on that passion and turn it into a career, as well as a pretty successful wine importing company that now employs over 50 people. We are ever grateful to my parents for discovering wine when they did.

When did occur to you that you might be able to make a living from it?
For me, it was 1989. At the time, I was on quite a different career path from Michael – I was a marketing research manager at BBDO, the large advertising agency based in New York City, working on accounts like Apple Computer, Pepsi, and The US Navy of all things… Michael actually started the company in 1987, while he was still working for Mommessin (a French Burgundy negociant) as their national sales manager. He dabbled in distribution on the side, utilizing his license to bring in a few cases for his friends from a select few boutique California wineries, and that was the genesis of the company. Michael started to bring in more and more cases, and asked me to help him out in my spare time (I was proficient with the newly released Macintosh personal computer) so I put together his price lists and marketing materials. I always told Michael that if the company could ever support me (I had a small baby at the time), I’d be willing to drop everything and join him. That fateful day came in March of 1989, when he called me to say he had landed a fabulous portfolio of French wines from a guy named Kermit Lynch on the West Coast, and said “it’s time to quit your job.” I immediately did, joining the fledgling company.

Please tell us about your experience w Kevin Zraly and Windows era.
Kevin was an early mentor for both of us, but certainly more for Michael, who worked directly for him as his assistant cellarmaster in the late 70s. After graduating with a degree in zoology (of all things), Michael worked as a waiter at Windows on the World, atop the World Trade Center. At the time, the restaurant was in its heyday as celebs from Mick Jagger to Jackie O would dine in the main dining room… Michael was making great money (big tips!) but he built a relationship with Kevin aka “wine wunderkind” as they used to call him. Kevin had built perhaps the finest wine cellar in the country up there in the sky…and Michael eventually decided to take a huge pay cut to work as a cellar rat for him. Of course, that was a great (and fast) education for Michael, as everything from 1945 Bordeaux to 1969 Grand Cru Burgundies were opened every night…

I graduated college in 1979, but in the summers of 77 and 78 I worked in the Windows dining room as well, as a busboy and lunch waiter (that money wasn’t bad either for a college student!) and I also volunteered to help Kevin administer his famous Windows on the World wine course in 1989, when it was clear I was going to make wine my career…

What exactly does your company do? I know you distribute mainly in the tri-state area… But you also recently became a national distributor?
What do we do? It’s pretty simple actually. We taste, select, represent and sell to the wholesale trade – quality wines, mostly from small artisanal wine-making families. But yes, we started out as a tiny New York distributor only, with just 6 California wines in our book. Then came Kermit Lynch’s French portfolio, which gave us the “street cred” we needed, and really allowed us to grow (and for Michael to bring me in as a partner!). From there, we expanded into Italian wines with Marc de Grazia Selections, then German wines with the wonderful Terry Theise Selections, and so on…Eventually, we got a license in the Garden State of New Jersey, and now Connecticut too…Our distribution business today is mainly focused in these three states, servicing fine restaurants, wine shops, hotels etc.
In 1999, our relationship with Terry Theise was so good, that he entrusted us with overseeing his national business as well, and we thus became a national importer. Today, we ship Terry Theise Selections of German wine, Austrian wine and Champagne, and an additional portfolio of wines from around the world, to 45 or so states.
As my father used to say, “not too shabby!”

How does Skurnik pick the wines that you will add to the portfolio?
Well, today, it is a little different than in the early days. Back then, we really had to comb the countryside, tasting, networking, always looking for the next hot brand, whether in California or Europe. We were constantly asking people in the business to recommend addresses of the up and coming winemakers who were doing interesting things, and then we’d go visit and taste out of barrel, and if we liked his wines, we’d have to convince him why he should entrust a small company like us to represent him… Today it’s a little different. Luckily, we have developed a stellar reputation in the wine world, so many producers know about us, and if they are looking for distribution, they come knocking. And we usually ask them to send us samples to taste, and if we like them, we will then meet with them, travel to the winery, get to know them, and then finally educate the staff about them.

How do you and Michael divide up responsibilities now?
I’d like to say that we each have our own specialty with distinct responsibilities, but it’s not really the case. We both run the company. We both taste every wine that aspires to be in our portfolio, we both interview every candidate that we hire, and we both manage and review all our employees together. I guess you can say Michael and I are a pretty successful team, because that is truly how we operate. Of course, there are times when we can’t convince each other of a particular point of view – and that’s when Michael reminds me of whose name is on the door – but that happens rarely. I guess our upbringing as competitive – but friendly – brothers, allows us to work through our differences in constructive ways…

How similar are your palates?
Eerily similar. It wasn’t always that way, though, but when you taste side by side for a living with someone for almost 25 years, your palates tend to evolve in similar ways I guess? I think it is fair to say that we both look for the same things in a wine – wines that are “real” and not “manufactured”, wines that are balanced, and wines that speak of the place where the grapes came from. We both feel that oak can be an interesting “seasoning” for a wine – like salt or pepper is to meat – but we abhor wines with too much oak flavor – just like we would hate a steak that was doused with salt!

To distill it down further, though, I think we have both keenly developed our palates such that we can not only tell good wine from bad, but also predict, with a fair amount of confidence, which wines will be commercially successful in our demanding market, and which will not.

How many wines do you taste on a weekly basis?
The weeks vary but I would say we average about 30-40 wines a week (not counting the wines that we gladly pull from our cellar after a hard day’s work and enjoy with dinner each night!)

What region or area do you think is making great wines but not receiving enough love?
I’ll tell you what really frustrates me, and it seems to afflict the so-called “New World” wine regions more than the classics. It bothers me when a country or region gets “pigeon-holed” into a narrow spectrum, so it’s impossible for genuine quality producers to be taken seriously. I’ll give you three examples: 1) New Zealand – land of commoditized Marlborough Sauvignon Blanc that sells for $15 and under. That’s what New Zealand is known for, but there is also a small region on the south island called Central Otago, where some small producers are doing extraordinary things with Pinot Noir. We represent one called Pisa Range Estate. But because the wine sells for all of $30 (the average price of a decent Pinot in California!), the market refuses to take them seriously. Frustrates me to no end! Another example is in Chile – home of the “value Cabernet Sauvignon”. Sure they’re great, but it’s a whole big country out there – and in a small region west of the famous Maipo, there’s a wonderful, cool climate region called Casablanca Valley. If you woke up in Casablanca Valley, you would think you were on California’s Sonoma Coast – it really looks like it! It’s foggy most mornings, the climate is very cool, unlike the torrid Maipo, and it’s perfect for varietals like Pinot Noir and Sauvignon Blanc. We have a great winery called Kingston Family Vineyards from this region, who produces wine every bit as good as most Sonoma Coast producers, at a fraction of the cost, but instead of comparing those two areas, buyers will say the wines are expensive compared to the $10 commoditized Cabernet on the shelf – which is ridiculous! One last example – in South Africa. We have a winery in the fabulous vineyard region of Stellenbosch called Uva Mira. They make superlative Chardonnays, and Bordeaux-style blends. Very serious wines – pulling out all the quality stops! But most buyers say their customers won’t buy anything from South Africa over $15. Come on people! Where is your adventurous spirit?! Sorry to rant there…maybe I got a little carried away…but you can see I’m passionate about that!

Favorite restaurants?
There are so many! And I hate to single out just a few, since my other customers will feel slighted. But how about if I highlight my favorite new openings here in NYC? There is a wonderful new Italian restaurant called “Ciano”, ex-Cru chef Shea Gallante’s new place. Awesome. Also, it’s not brand new, but Michael White’s “Marea” on Central Park South, is doing “Le Bernardin-quality” seafood with an Italian flair – I love that place! And of course, there is New York’s best kept secret over in Brooklyn, called “Brooklyn Fare”, where ex-Bouley chef Cesar Ramirez is serving up extremely creative menus every night (if you can get a table – the place is tiny!)

How big of an influence was Kermit Lynch?
A pretty big influence, early on. For example, thanks to him, we learned the value of shipping in refrigerated containers (which are a necessity for fine wine), the dangers of too much (or sometimes too little!) filtration, etc. We did cellar visits with many of his producers and learned what separated the quality producers from the rest. We owe a lot to Kermit for giving us a shot when we were just a couple of “young turks” starting out. Of course, we have progressed plenty from those early days and refined our own palate greatly. All experiences in the wine world build upon each other, and we become a product of all our experiences. So while Kermit was a big influence early, we haven’t worked with him in more than 15 years, and our palates have evolved quite a bit since then… by the way, I’d stack our current French portfolio against Kermit’s anytime!

Who else are your biggest influences?
Terry Thiese (of Terry Theise Estate Selections), for sure. A gentle man who really understands the “soul” of wine. Just read his writings for a few minutes and that becomes clear. By the way, his new book “Reading Between The Wines” shouldn’t be missed!

Marc and Iano De Grazia (of Marc de Grazia Selections). They showed us what great Italian wine is all about. Plus, they are a pair of brothers too and we had so much in common, especially when we were both starting out.

Peter Vezan (agent/broker from France) was, and remains, a huge influence on us, even more so than Kermit. We visit our French growers with Peter every year, and he is an encyclopedia of wine knowledge, as well as an “emissary” of French culture and the unique struggles (and they do struggle!) of the small French vigneron.

Of course, there are also several domestic producers who were great influences as well, from Helen Turley to Tony Soter, Randall Grahm, Cathy Corison, Mia Klein, Ken Wright, Bart Araujo, Robb Talbott, David Ramey, Paul Hobbs, David Hirsch…so many more…

Last, but certainly not least, my father was a great influence on me. He’s been gone for 20 years now, but is still a huge part of who I am, both in business and in life.

Favorite bands?
Cool, thanks for asking something not wine-related! I definitely have my favorites and they would have to be in no particular order: Bruce Springsteen, Little Feat and the Beatles.

Best movie of all time?
I’m tempted to say “The Jerk” or “Monty Python and the Holy Grail”, my two favorite comedies. But for serious films, I’ll mention a few…”Schindler’s List”, “A Beautiful Mind”, “The Deer Hunter”, “Raging Bull” and “Kramer vs Kramer”

ALL time favorite wine and year?
Well, this is hard because I have so many. But one white and one red stand out to me when I am asked this question: White: 1982 Ramonet Montrachet (tasted in 1995 or so magnificently complex) Red: 1961 Jaboulet Hermitage “La Chapelle” (tasted in 2000 or so and it was monumental). Runner up: 1978 Henri Jayer Richebourg

Do you have a favorite grape? wine region?
I like so many different grapes and regions! But the “desert island” question would have to be Pinot Noir from Burgundy, I guess.

Why do you feel it is important to have a wine cellar? Who is your favorite wine cellar builders:)?
If there’s one thing I have learned over the years, it is that storage is CRITICAL if you want to age your wines properly. If you’re going to invest plenty of your hard-earned money in the top wines, it would be foolish (and suicidal to the wines!) not to store them at the proper temperature and humidity…I built my own cellar in 1997 when I moved into my home on Long Island – it is a “passive” cellar, meaning it is completely natural, with no artificial cooling or humidifying…but it is underground and it has worked out great for me. My favorite cellar builders WOULD have been “Joseph and Curtis” had I known about them at that time – instead, I hired a local contractor who built it according to specifications found in Richard Gold’s “How and Why to Build a Wine Cellar”. I put in vapor barriers and the whole 9 yards. I am very happy with its performance, some 14 years later…

Upon completing his undergraduate studies at the prestigious Florimont school in Switzerland, Mr. Incisa worked briefly as an account associate at UBS in Geneva before setting out on the fulfillment of his lifelong dream to be a winemaker himself.

In 1999, Mr. Incisa moved to California to pursue a degree in Economics at Pepperdine University, then later returned to Italy where he managed the day-to-day operations of two family wine estates in Umbria – Titignano and Salviano – which are owned by his mother, Nerina Corsini Incisa Della Rochetta.

Shortly afterwards, in January of 2000, Mr Incisa again returned to the United States to pursue a masters from New York University which he completed in June of 2003.

Now a resident of the United States, Mr. Incisa divides his time between New York City, Italy and Patagonia, where he has begun a very limited production of his own Pinot Noir. This very high quality vintage, rendered from vines planted in the rich Patagonian Terroir in the early 1950′s, is expected to yield no more than 1200 bottles its first production, coincidentally the same yield his grandfather made in the first vintage of Sassicaia. The new label, called Bodega Chacra, became available in early 2005…and has quickly become one of the top 100 wines in the world. Piero is an amazing winemaker, but more importantly an amazing human being and friend.

So let’s talk with Piero…

At what age were you introduced to wine and wine making?

I got introduced to wine when I was very young, maybe 8 or 9 yrs old, we always had white and red wine at the dinner table, I always looked at wine as an element of a meal more than an object of meditation. As far as wine-making I never formally studied agriculture or wine-making, I sort of learned on the field, by watching reading and participating.

Who was your biggest influence?

First and foremost my grandfather, the very first person that introduced me to wine, he always told us to buy off vintages from the best Estates with the greatest terroir, they are cheaper and approachable at a younger age! Second my uncle Nicolo’ who took over the management of Sassicaia from 1968 to today. From him I learned humility, professionalism, integrity and respect for the environment and our people, whom are part of the soul of our beautiful estate in Bolgheri.

Did you ever want to be anything else besides a winemaker?

Yes off course, in my previous life I was a banker for a short while, but I always wanted to play guitar for the Stones…..

Having such incredible roots in Italy, how did you end up with a 2,000 plus acre vineyard in Patagonia South America?

I tried a wine in NYC made by my friend Hans, it was a Pinot, I thought it was very Burgundian in style, turned out the joke was on me, Hans had it made in Patagonia, after a sleepless week I called Hans, got on a plane and went to Argentina to see were the wine was made, found an abandoned vineyard that was planted in 1932, I first rented the vineyard for one year and we made the wine at my cousin Noemi Cinzano and my friend and her partner Hans Vinding Diers winery, Bodega Noemia, once we realized what our experiment yielded I went back to the owner of the vineyard, Mr. Pirri and managed to convince the owner to sell it to me, and here we are…..

Where would you say is the better place to grow grapes?

Depends what grapes, and what style of wine you like, Bolgheri has a truly a special Terroir and I think that Patagonia is also an incredible unique place to grow grapes, windy, cold nights, great luminosity, long even growing season no pest and very very old ungrafted vines!

For the record, your Trienta y Dos 06 is one of my favorite wines…what is yours?

That is very kind of you, there are too many wines to mention, I have many favorites, it depends on the season the mood and off course the food, however for my last meal I would like to drink Sassicaia 1988

Why Pinot Noir?

Maybe because I am a bit of a masochist, and because Pinot can be the most ethereal of all grapes, and when its right, nothing compares.

How many wines do you make and what are the price points?

At Bodega Chacra we make first and foremost single vineyard wines from some pretty old vines, the first vineyard that I purchased was planted in 1932, its a small parcel that yields no more than 8000 bottles yearly. Its vines are un-grafted and it is a mesale selection, its called “Treinta y Dos, its release price is $ 120.- , we also make another single vineyard Pinot called “Cincuenta y Cinco”, as for the previous wine its gets its name from the year of the planting of the vineyard which in this case is 1955, its also a small parcel that so far yields some 10000 bottles yearly, but its destined to grow as we are slowly bringing the vineyard back to its original condition. Unlike the Chacra “Treinta y Dos” this wine is made from full bunches, so in other words we leave the stems in the vat., this wine cost US $ 75.-. lastly we make an entry level Pinot noir that is primarily made from a 20 years old vineyard, and with the declassified grapes from Treinta y Dos and Cincuenta y Cinco vineyards, its called Barda and it retails for some $ 28.- a bottle. All of our vineyards are farmed in an organic and biodynamic manner.

I recently tried the Sassicaia 07 and thought it was excellent, what are your thoughts on the 07?

The 07 sits in between two amazing vintages, the 06 and the 08, perhaps a little less concentrated, which i don’t mind, however it has its own distinctive personality even thought its shares the same pedigree. As for all Sassicaia vintages it will blossom with age and it will become more subtle and intellectual. Its a vintage that is in my opinion more approachable at a younger age, it reminds me of the 1997 vintage.

Favorite restaurant?

La Pineta of our friend Luciano Zazzeri in Marina di Bibbona, Tuscany, Italy and Trois Gros in Roanne, France.

Favorite music/band?

Rolling Stones

Best place to vacation and relax?

Rio de Janeiro

Why do you think EVERY person in the world should have a wine cellar?

I think that wine is something that links and connects us in ways that no other beverage does, its also the oldest beverage in the world, so having a cellar is a way to trace and accentuate our life, sometimes just looking at the cellared bottles it brings memories of different events of our life, in a way its an indelible testament of our existence. So having a wine cellar helps us to remind ourselves of our roots, our connection to the earth in which we live on, and it helps us celebrate life with our friends, as sharing a great bottle of wine with a friend expands and enriches our life.

Whats on the horizon for Piero and Bodega Chacra?

Fist and foremost maintain a focused effort to preserve the integrity and purity of our terroir in order to express its tipicity through our wines.

What are your favorites?
The next one I am going to drink….German Riesling, Chateauneuf-du-Pape Burgundy…

How many cases do you produce and how big is the vineyard?
Total production is be in the neighborhood of 150,000 cases. Our estate vineyard is only 2 acres; the rest of the vineyards are contracted with.

Why and how Walla Walla?
Perfect terroir for Syrah and it’s young so there is a sense of adventure; on a road trip in 1999 I met Christophe Baron of Cayuse and he suggested I make wine in Walla Walla….

Please tell us about the weather and how it can effect wine making in Walla Walla?
6 out of 7 years its perfect, then there is a freeze – we just learn to work with what Mother Nature serves us

Walla Walla or Napa Valley, and why?
Walla Walla. It has a lot of “yet to be discovered” vineyard sites…as a producer this is the time to be a part of the history of Washington wine.

Who inspires you?
For me it is not the “who” but the “what”….passionate people. The ones that are willing to sacrifice to get where they want to go. Whether it be an artist, musician, athlete or parent, what one is willing to give up to realize their dream, or help someone else realize theirs.

Favorite music/band?
The Big Bad Bo Diddley Beat…”Who Do You Love”

Sammy Hagar or David Lee Roth?
Diamond Dave

Please fill in the blank…wine is…
GOD!

Please give our readers your favorite wine and food pairings
I love sautéed wild mushrooms (Morels, Chantrelles), parsley and chives on pan grilled bread – give this German Riesling or a Chateauneuf-du-Pape. Alaskan salmon with Pinot Noir. Wood grilled lamb lion and a mature Syrah.

Your advice to wine collectors
If you like it enough to buy 3, buy 6. You’ll wish you did. I typically choose my favorite regions, then choose several producers from each region and every year I buy a case or two of each, plus magnums. You’ll be surprised how fast it can pile up! You can never have too much wine or enough room to store it all. Build a BIG cellar!

Do you have a mailing list?
Yes – email only -  click here to subscribe

Whats new on the horizon?
The future is ours to see. K SYRAH!

Did Horace Grant (Chicago Bulls) foul you?!
That depends on whether you’re a Knicks fan or a Bulls fan…..

To this day the only thing that Joe (Joseph) and I (Curtis) disagree on is that I am 100% sure that was a foul…while Mr Kline begs to differ! To place wine orders for Charles Smith wines please contact us.

The first time I had the pleasure of tasting Emilio Moro wine was at Casa Mono in NYC. It was with Jamón serrano which is very similar to Italian Prosciutto…it was a life changing moment. The wine was amazing…it was structured, yet approachable. It was one of those nights that was hard to come home to my wife and say “it was work!”

Since that night we have begun a relationship with Jose Moro and were lucky to catch up for a few minutes at the Grand Tour in NYC:

J&C: How long have you been making wine?

Jose Moro: Since I was little, my father used to take my brother and me to work in the vineyards, in addition to being present throughout the process, from harvest (one of the most special times of the year for me) right up to serving the wine in the glass. But the marketing of our wines, as we know it today, started in 1987.

J&C: Please tell us about the vineyard and why it is so special.

Jose Moro: The essence of the wine you are going to develop is in the vineyard, the land must be cared for and pamper so it reaches its full potential and returns that care and attention in the form of a quality grape.

J&C: How do the soil and landscape shape the wine making at Emilio?

Jose Moro: As I mentioned, the land gives you the essence of the wine, its potential. You must show it the utmost respect, as it is a fundamental part of the process.

J&C: Although the Bordeaux transplants—Cabernet Sauvignon, Merlot and Malbec—are permitted in Ribera del Duero, and the indigenous Albillo (a white table grape) and Garnacha persist in a few isolated vineyards, Tempranillo is the soul of Ribera, and many producers are now making wines that are 100 percent Tempranillo. José Moro, is one of Tempranillo’s most ardent supporters. “Albillo is said to fix the color, but doesn’t give anything else,” he says. “And Cabernet and Merlot don’t ripen properly here. They stay green.” So why so true to the Tempranillo grape?

Jose Moro: It is our native variety and we work with our own tempranillo clone which originated in Pesquera de Duero, we do not want to give up on our roots and therefore we work with the most important variety in the Ribera del Duero.

J&C: The Duero is a historic river, linked between countries that can’t even agree on how to spell its name (it’s Douro in Portugal). How special is that river to Emilio Moro?

Jose Moro: The Duero river is the axis that unites more than 100 villages spread over a vine-growing area of about 115 km long and 35 km wide. Along its course there are great vineyards which in turn, will produce great wines in the future.

J&C: How many different wines does Emilio make?

Jose Moro: We produce five different wines, all red and 100% Tempranillo, also known as Tinto Fino.

FINCA RESALSO is the young wine from our winery and symbolizes the expression of our youngest vineyards.

EMILIO MORO, named after its creator, is the alma mater of the winery. Made from vines between 15 and 25 years old, it is a point of reference to the spirit of the Ribera del Duero.

MALLEOLUS, the word Malleolus comes from Latin and means majuelo, a word which means “vines” in Pesquera de Duero. To produce this wine we select grapes from vines of between 25 and 75 years old, both bush and trellis trained. It is definative of the Tinto Fino (or Tempranillo) variety.

MALLEOLUS DE VALDERRAMIRO, made with grapes from the Valderramiro vine plot. In this plot, the winery has three vineyards of 85 years of age and the aim in elaborating this wine is to maximize the role to the “terroir”, great balsamic intensity and opulence.

MALLEOLUS DE SANCHOMARTÍN, made with grapes from the Sanchomartín vine plot, 0.7 hectares situated on a hillside on the right bank of the Duero River. It is a terroir of aromatic persistence, expressive and very personal.

J&C: Do you find it challenging to work with such a wide range of grape varieties in such a demanding region?

Jose Moro: No, we only work with one variety.

J&C: What is the average day for Jose Moro?

Jose Moro: It depends on the day, as there are many events to attend and trips to make, but apart from those, I go to the winery in the morning and I am there until the afternoon, when I return to Valladolid. I live either in Valladolid or Madrid, depending on the agenda I have that week.

J&C: What first attracted you to wine making?

Jose Moro: The longevity, personality, complexity and potential of Tempranillo in Ribera de Duero.

J&C: If you could change one thing about the wine industry what would it be?

Jose Moro: I would spread the name of Ribera del Duero worldwide. We have very good raw materials and very good wines and we have to share them with the rest of the world, to get them to try our wines, and let them be convinced with the quality offered by our denomination of origin.

J&C: What is different about Emilio Moro?

Jose Moro: The seriousness of its wines, their aromatic potential and their fullness and smoothness in the mouth.

J&C: How does one acquire Emilio Moro wine?

Jose Moro: We have importers/distributors in many place throughout the world, just visit our website, www.emiliomoro.com, where we have contact details for our importers. Through the blog we have on our website, you can actively participate in various discussion topics, and all suggestions will be duly attended to, as well as on our Facebook page: Bodegas Emilio Moro.

J&C:  You are in a wine cellar with one choice…what wine do you choose and why?

Jose Moro: It depends, each wine has its moment.

About Emilio Moro:

Emilio Moro winery is family-run and has roots in the wine world going back three generations. It is located in Ribera del Duero, a land of hot summers and long, cold winters. Emilio Moro, the founder of Bodegas Emilio Moro, was born in Pesquera de Duero, a wine area of time-honored traditions, where some of the flagship wines of the Ribera del Duero appellation are now made.

It was in this year that the winery’s first vineyard, Finca Resalso, was planted. One advantage that the Bodegas Emilio Moro winery has in its vineyards is that some of them have belonged to the family for many years and ahve the purest clone of the indigenous Tempranillo varietal, known in Spain as “Tinto Fino.” This clone has been used to graft all the vine plants of the winery’s vineyards, which have gradually grown in surface over time.

Without further ado, let’s chat with Carmen Policy.

Joseph & Curtis: Please tell us about your childhood in Ohio.

Carmen Policy: I grew up in Youngstown, Ohio and was raised by my grandmother because my parents died early.  Attended undergraduate school at Youngstown State U.(Ron Jaworski and Jim Tressel territory) and then went onto Georgetown Law School. I shall always remember most of the men in the neighborhood sharing a few trucks and going to the Rail Road yards to buy crates of wine grapes that were shipped from the Calif. Central Valley and they would all make their version of the best wine in the neighborhood.  We always had wine with the main meal on Sunday, even the kids.

Joseph & Curtis: Was your family in anyway instrumental in your love of football & wine?

Carmen Policy: The wine experiences mentioned above were part of growing up and wine was really viewed as part of the meals that were served.  Drinking was considered to be the consumption of spirits or even beer but wine was another matter.  The neighbors would brag that their wines were as good as Mr. Mondavi’s but they really were pretty bad.

Joseph & Curtis: How and why did you get into law?

Carmen Policy: I loved the idea of being an attorney and especially the drama of courtroom law.  I knew that this was the profession for me from the time I was in the 6th grade.  I also had the good fortune to be mentored by a bright and wonderful man who was an attorney and later I became his law partner.  I left Washington DC to return to Ohio so that I could pursue trial work.

Joseph & Curtis: How did you begin w the 49ers?

Carmen Policy: I was a young trial lawyer in NE Ohio when I met and befriended Ed DeBartolo, JR.  I became his personal lawyer and was invited to accompany him during his final interview of Bill Walsh.  I was there the night he hired Bill and my first assignment for the 49ers was to negotiate and complete Bill’s first contract.  The rest of the story is Hollywoodesque.

Joseph & Curtis: You were instrumental in several Superbowl’s with the 49ers (85,89,90,&95) which one if any stand out?

Carmen Policy: I was involved in the1981 season and the 1982 Super Bowl but the highest level of involvement was the 1994 year and Super Bowl 1995.  That was Steve Young’s team and we were fighting for our very existence due to having lost to the Dallas Cowboys in the NFC Championship Games two years in a row.  We  put everything into that season because we knew it was our last chance to win a championship that decade.  I was totally in charge and the whole experience was one of the greatest and most challenging of my life.

Joseph & Curtis: Was there some defining moment which translated into a semi-dynasty w the 49ers?

Carmen Policy: We had great years with two Hall of Fame Quarterbacks, two Super Bowl Winning Coaches and two decades of being viewed as the most admired franchise in the NFL.  Keeping everything together and moving forward after Bill Walsh retired was the key to establishing the Dynasty moniker.

Joseph & Curtis: Being a life long giants fan-I have to say the 10-0 Monday night game was the absolute best game I ever watched (non-giants Superbowl’s:) Ronnie Lott and Phil Simms jawwing back and forth, Bavaro etc how about you?

Carmen Policy: The build up to the Monday Night Game against the Giants in 1990 was unbelievable.  Bill Parcells is a great coach and his decision relating to the passing on a  field goal attempt became part of the legend of the game.  The intensity of the verbal quarrel between Ronnie Lott and Phil Simms could have been cut with a knife.  Mark Bavaro was incredible and later returned to do even more damage.

Joseph & Curtis: Many people love wine….what made you get into the business of making wine?

Carmen Policy: I started making many trips to San Francisco with Eddie De Bartolo in 1981.  It is not only a great World Class city from a beauty and cultural standpoint but it is a Mecca for great food. Once you become part of the Northern Calif. Food Scene you can’t help but become enamored with the Wine World and the Wine Culture.  Not only did we start to drink interesting wines with magnificent dinners but we began to have wine as the drink of choice instead of cocktails. We also started making many trips to the Wine Country and immediately fell in love with the Napa Valley.  Gail and I had always planned to make Northern California our home even during our stay in Cleveland.  We purchased our property and started enhancing and replanting the vineyard in 2003.  This was really a life style decision rather than a business decision.

Joseph & Curtis: Are there any similarities between putting together a championship football team and a world class vineyard?

Carmen Policy: The overriding principals are the same.   Start with the best facilities you can acquire (the land), develop them to the fullest capacity (cut no corners when installing drainage, preparing the soil and ultimately planting the vines) and then assemble the best team possible (vineyard manager, wine maker, etc.) and give them everything they need to be successful.  Oversee the process but don’t get in the way.

Joseph & Curtis: Which is more fun?

Carmen Policy: Football was a huge rush and more exciting on a day to day basis but the Wine World is gratifying, romantic and wonderfully satisfying.

Joseph & Curtis: I read Andrew Groth say you are involved “dirt to shelf” at Casa Piena is that true?

Carmen Policy: Andrew Groth and his family own and operate Groth Vineyards and Winery in Oakville.  He is my son-in-law and has been a great resource to Gail and myself in the wine experience.  I do believe that I am involved from “dirt to shelf” because of my insatiable interest in the wine growing/making process.  My team is very patient and actually enjoy their “educational role” when dealing with Gail and myself.  Although we handle all the marketing, when it comes to producing the grapes or putting the wine in the bottle they know we are there to support them but not supplant their creative efforts.

Joseph & Curtis: Whats the meaning behind the name “Casa Piena?”

Carmen Policy: Casa Piena is Italian and translates to “Full House.”  I have 3 sons and 2 daughters ( three of a kind and a pair )  plus we now have 6 grandchildren and 1 more on the way.  Gail came up with the name and the idea and the house does get “Full” quite often.

Joseph & Curtis:  How did you assemble the Casa Piena team?

Carmen Policy: We hired Jim Barbour as our vineyard manager before we picked the site.  We wanted the best and it was between him and another great farmer in the Napa Valley.  His personality worked perfectly with ours.  He helped us evaluate the quality of the land and assured us that if we made the proper investment in the vineyard installation we would make “killer Cab.” We hired Thomas Brown as our winemaker early in 2006 so that he could participate in the ’06 growing season and harvest.  It was to be the first vintage that we would release.  He was one of 14 winemakers that we interviewed and we knew he was perfect for us immediately after we met him.  We love these relationships.

Joseph & Curtis: What is the size of Casa Piena, both in terms of acres and case production?

Carmen Policy: Our home is located on the same site as the vineyard.  We have 14 total acres and approximately 10 are planted to 4 different Cabernet Sauvignon clones.  The rest of the property consists of the home site and landscaping.

Joseph & Curtis: What’s the philosophy behind Casa Piena?

Carmen Policy: Make the highest quality wine that the estate can produce and share it with people who will enjoy it  with their friends.  This product is intended to be an extension of ourselves as a family and as members of the Napa Valley Community.

Joseph and Curtis are proud to partner with Carmen Policy and Casa Piena. Carmen has agreed to autograph a very small amount of magnums which  presently are  not on the market…as well as allowing Joseph and Curtis to take orders for the 2007 Our Gang Cab .750 –  which is not on the market either. These are amazing wines which we highly recommend to every collector and enthusiast. Joseph and Curtis Custom Wine Cellars and Casa Piena – almost as good as Montana to Rice!

Click here to contact us for more information.

Cheers!

Being wine cellar builders as well as wine enthusiasts, we almost always help our clients stock their wine cellars once we are finished with the wine cellar design and construction. We always try to find what types of styles our customers enjoy. Big reds? whites? French, Italian, Cali, but in the last few years I have come to taste an incredible “local” product, and that is the wines from Osprey’s Dominion located on Long Island’s North Fork.

My initial taste was the 2000 Meritage which simply blew me away. That particular “library” wine has won numerous awards including **BEST IN CLASS** NEW YORK STATE FAIR 2004 **DOUBLE GOLD MEDAL WINNER** 2004 Tasters Guild International / **GOLD** 2004 Finger Lakes International Wine Competition…so it was a no-brainer to approach Osprey for our clients and see if they would like to team up and work with the premier wine cellar company Joseph and Curtis…the answer was a resounding yes.

Without further ado, we are proud to introduce our friends at Osprey’s Dominion.

Q. When was Osprey started?

A. 24 acres were planted in 1983.

Q. How big is the vineyard now?

A. 90 acres on 3 farms.

Q. Tell us how the name came about.

A. The Osprey (Aka Fish Hawk) can be seen flying over this area of the North Fork thus the name Osprey’s Dominion.

Q. Can someone come and taste the wines?

A. Yes. We have 2 flights available.

Q. What are the different types of wines that Osprey produces?

A. Chardonnay, Sauvignon Blanc, Riesling, Gewurztraminer, Pinot Noir, Pinot Gris, Malbec, Petit Verdot, Carmenere, Merlot, Cabernet Sauvignon, Cabernet Franc, Sparkling, Port.

Q. I mentioned the 2000 Meritage…what are some of your favorites?

A. Our Fume Blanc (100% Sauvignon Blanc) fermented in oak. I am very excited about the
spring 2010 release of our Carmenere, ODV being the first vineyard on Long Island.

Q. Are there any events coming up at Osprey?

A. Jazz on the Vine in February and March. Ballroom dancing on Feb 20 and March 27.

Q. Please tell us about the wind turbine project?

Osprey’s Dominion Vineyard commissioned Eastern Energy Systems, Inc. to install a 20k wind turbine at their North Fork winery in the Town of Southold. This will be LIPA’s first Farm Service turbine, undertaken through the Backyard Wind Initiative created this year. The wind turbine is expected to produce an estimated 42,802 kilowatt hours (kWh) of electricity per year for an annual energy savings of $7,918. The projected total cost of the project is $144,000. A LIPA rebate of $69,401 is anticipated, significantly off-setting the expense for the system. Osprey Dominion Vineyard may further reduce the cost of the system via a Federal tax incentive and by selling the excess electric energy produced back to LIPA.

Q. Does Osprey offer a wine club?

Yes. We offer 15% and 20% discounts throughout the year as well as quarterly shipments/pickups of first release varietals. Check out the Wine Club page on our website for more information.

Q. Please tell us your winter/summer hours.

A. 11-5 Sun-Fri and 6pm on Saturday during the winter. 11-6 Sun – Thur and 9 on Fri
and Sat during the summer.

Q. At Joseph and Curtis we have clients all over the country…does Osprey ship nationally?

A. We ship to all the states that we are legally able to.

Q. Are tours of your vineyard available?

Yes…by appointment.

We would like to thank the folks at Osprey’s Dominion for their time, and their friendship. To all of our blog readers and fans, you know we only interview the best in the biz so we implore you to check out Osprey for some excellent wines to add to your collection.

Cheers!