The Massolino winery produces about 120,000 bottles each year, including Chardonnay, Barbera d’Alba, Nebbiolo d’Alba, Moscato d’Asti, and Barolo. The winemaking style is classic, as evidenced by the use of cement fermentation tanks and large Slavonian oak casks for aging, however more modern techniques and technologies are also resulting in incredibly clean, elegant wines, perfectly respecting the characteristics of the grape varieties and the terrior. Let’s catch up with Franco.

Please tell us how Vigna Rionda-Massolino started in 1896.
Set up in 1896 by our great grandfather Massolino Giovanni, our winery has been dedicating itself to the production of the great wines of the Langa area for four generations. Our Estate was in the beginning a farm with production of cereals, hazelnuts and animals. After the second world war it become to be specialized in producing wine.

Where is Vigna Rionda-Massolino located?
Today the wine cellar is still situated in the old town centre of Serralunga d’Alba, in the middle of the Barolo’s area. It is almost entirely underground and avails of vast areas of vinification, aging and storage.

How important is the terroir there and the differences?
Located among the Langhe hills, the Barolo zone is a collection of different mesoclimate, soils types, altitudes and expositions that can have a pronounced effect on the development of the Nebbiolo grape and the resulting Barolo wine. Within the Barolo zone there are two major soil types separated by the Alba-Barolo road. Within the communes of Serralunga d’Alba and Monforte d’Alba is a compact, sandstone based soil dating from the Helvetian epoch. In the Barolo and La Morra zone, the soils are similar to those found in the Barbaresco zone, dating from the Tortonian period, being composed of calcareous marl that is more compact and fertile.

Throughout the Barolo zone there is clay deposits and soil with enough alkalinity to tame Nebbiolo’s naturally high acidity. Nebbiolo is a variety so sensitive that even the smallest variation in terms of soil composition gives us to the big changes on the expression of the wine produced. Adding that the age of the vineyard and agronomic techniques adopted for the production of the grapes give different characteristics to them too, we can say that each vineyard has a unique potential. For example, the small percentage of sand in Margheria gives us elegance, the limestone of Parafada gives us strength and complexity, iron oxides and sea sediments of the Vigna Rionda offer depth and longevity. The Parussi is a Castione Falletto’s expression so extremely powerful and tannic. Our family, with his work, tries to emphasize the natural differences of each vineyard in a very traditional and respectful way.

How big is the vineyard?
The first vineyard (still owned by the estate) was purchased at the end of the Nineteenth century. The terrible recession between the two world wars also had an affect upon the Massolino family estate, which was lucky enough to flourish once more towards the end of the Fifties, buying most of the vineyards that make up the property today. The land purchased way back then comprises the most important crus: Margheria, Parafada and Vigna Rionda. Today we own 23 hectares of vineyards which we cultivate directly.

How many different wines produced?
We are producing Nebbiolo variety for Barolo (Classico, Parafada, Margheria, Parussi e Vigna Rionda Riserva), Dolcetto, Barbera (classica e Gisep), Chardonnay and Moscato.

Would you say Massolino is more traditional or new age?
Making wine with passion, in our land of origin, preserving the typical characteristics of the autochthonous grape varieties, being convinced that there is a deep and tangible link between the vines, hills and winegrowers, made up of affinities cemented, by habit, to the land. Since 1896, our family have been making wine this way, loyal to this philosophy and to the capacity for innovation in the name of tradition. In short, loyal to ourself.

Please tell us about the Langhe Chardonnay (which I thought was incredible..so fresh and exciting)
The Langhe DOC Chardonnay born thanks to our desire to produce a great white wine in this area known to be fantastic for reds. We are following a vinification and ageing able to give us complexity, powerful, longevity but, in the same time, harmony and roundness. In one word incredible balance.

We were lucky enough to try the Riserva Dieci x Anni Saturday night what were your thoughts?
All our Barolos, especially in the great vintages, are bottles that give strong emotions after several years of aging. It’s why we started a fantastic project called TEN YEARS where we are offering to the market a Barolo Vigna Rionda RESERVA aged in our cellars for 10 long years!! This project began in 2006 when we sold around 2500 bottles of 1996 vintage! This is, in our opinion, really something great and unique!

The Cru Vigna Parafada was incredible w the veal cheek…what were your favorites over the evening?
All our wines are as our sons so I think that all of them were great, able to present especial emotions with the fantastic food of yesterday.

Obviously being wine cellar builders, we are always trying to find age worthy wines…what are your feelings about the importance of proper cellar conditions and why should someone reading this choose Joseph and Curtis Custom Wine Cellars for the wine storage needs?
They are obviously very important, the right humidity and temperature represent essential conditions for a correct aging.

How would our clients be able to acquire some of your amazing wines?
They can contact Italian Wine Merchants or our importer in USA; Domaine Select Wine Estates, 555 8th Avenue Suite 2302 | New York, NY 10018, ph +1 212 279 0799 x17 | fx +1 212 279 0499, www.domaineselect.com or, directly our Estate.

Knowing that you attended one of the best schools in Italy, what are your opinions regarding winemaking (real world experience or learning in a classroom)?
Both are important; school and experience are fundamentals.

Why do you feel Piedmont is able to produce such amazing wines?
Piedmont region offers a soil and a climate real unique in the world. Piedmont in Italian language mean at the feet of the mountains. In effect all our area is close from the Alpes the highest European mountain chain. This geographic position explained also the micro climate of our area, the Alpes defense our hills from the cold and humid winds that arrive from west in particular in the fall season giving us days dry and clean days with a great excursions day and night, a perfect weather for a Nebbiolo grapes! Our soil, thanks to his balance between the limestone, marls and mineral microelements is really perfect for the Nebbiolo variety.

What do you feel is the most important characteristic that separates Massolino from all other producers?
We are doing our best as many Piedmontese producers! Our estate has been run as a family business for more than a hundred years and there is every intention of maintaining this tradition. This means devoting the utmost care to every stage of the winemaking process, from the vine to the bottle, and supervising each individual operation step by step. The four generations of the family that have run the estate have closely pursued the constant improvement of the processing system, from the vineyard to the cellar, without ever losing sight of the link with their roots, we will continue on this way!

Have you ever thought about how long people have been enjoying the taste of wine? Jesus, of course, turned water into wine so that guests could continue to celebrate at the wedding feast; and then, at the Last Supper, Jesus established wine as “the blood of the New Covenant.” Thousands of years earlier, though, Noah and his sons produced wine at the base of Mount Ararat and took it on the Ark on their 40-day journey.

Even this voyage was well after the beginning of wines. Archaeological evidence suggests the earliest wine production took place in Georgia in Southern Caucasus 8000 years ago. Complete wine production, including a wine press and fermentation vats, jars and cups, have been found in a cave in Armenia dated 6000 years ago. Domestication of grapes thrived in the Near East in the early Bronze Age, around 3000 B.C.

One legend from Persia tells about a king banishing a woman from his harem. Despondent, she contemplated suicide, and went to the king’s warehouse and found a jar marked “poison.” Unbeknown to her, it was actually “spoilage” of fermented grapes, which she discovered to be quite pleasant to her taste and amazingly uplifting to her spirits. She took her discovery of this new beverage back to the king, who loved it, and then reinstated her into his harem. The king also pronounced that all grapes in his kingdom would henceforth be devoted to winemaking.

The Phoenicians were instrumental in distributing wine , grapes and wine-making technology throughout the Mediterranean. The Ancient Greeks held a festival where they celebrated the “month of the new wine”….sounds like a wine of the month club. Wine production thrived in the Nile Delta in 3000 B.C., and became intertwined with ceremonial canons for the afterlife. While “reds” were the wines of choice, King Tut’s tomb yielded traces of white wine as well. Wines played an important role in the religious life and rituals of the Jewish people.

The Romans introduced storage rooms, facing north for consistency, and spread production across the entire Roman world, so that many grape varieties developed in the Provinces. When the Roman Empire fell in 500 A.D., the Roman Catholic Church remained the strongest social force, and preserved wine-making to fulfill its ceremonial needs for Masses.

Rice wine was the common wine of China, as noted by Marco Polo in 1280 A.D., Grape was considered exotic, and was largely reserved for the emperor’s table.

In 700-800 A.D., Muslim conquests brought many territories under Muslim control, but while alcoholic drinks were prohibited by law, the production of alcohol, particularly wine, thrived. Muslim alchemists also found ways to produce ethanol for use in perfume, and to distill wine into brandy..

In Medieval Europe, wine was the common drink of all social classes in the south where grapes were cultivated, and the Benedictine monks became one of the largest producers of wine in France and Germany. A housewife of the merchant class or a servant in a wealthy household would have served wine at every meal.

Wine was brought to the Americas first by the Spanish conquistadors to Mexico, then by the waves of German, French and Italian immigrants, but it wasn’t until the surprising American showing at the Paris Wine Tasting in 1976 that New World wine began to gain respect in the lands of wine’s origins.

And then, another amazing development propelled wine enjoyment in the States to new heights – the establishment of Joseph & Curtis, designers of the finest wine cellars in the country, which provide consistent preservation of elegant wines and magnificent settings for enjoying them.

It’s fun to be a part, albeit a small one, of that rich history. And now, go enjoy a glass of wine!

For one night only, come and get a first taste of the newly released, high-scoring 2007 Brunello vintage, one of the best vintages to come out of Tuscany! You’ll have the opportunity to meet leading wine critic, James Suckling, as well as David Sokolin, whose family has been a part of the wine business since 1934. You’ll also have the chance to meet over 30 of Brunello di Montalcino’s best producers. Don’t miss this once-in-a-lifetime event!

Click here for more information and to purchase tickets.

Here is what James Suckling, world-renowned critic has to say about the event:

Welcome to Bellissimo Brunello!

This is the second year of Bellissimo Brunello, an event dedicated to Italy’s most famous wine. Brunello di Montalcino is a unique red from a unique grape – Sangiovese. It epitomizes what is great in Italian wine with a distinctive character that both satisfies you physically and mentally. Brunello is fascinating to drink young while they improve wonderfully with age. I love their combination of subtle, ripe fruits, bright acidities, and slender tannins. They also go with so many different types of foods from grilled meats to hard cheeses. I even drink them with some fish at home in Tuscany.

I also think that Brunello is one of the best values in fine wine available in the market at the moment. It’s hard to find such high quality reds at such price points. Most outstanding quality Brunellos (90 points or more) range in price from about $45 to $85 per bottle. It’s hard to find that in California or France.

Perhaps this is why Brunello has become the darling of many American wine lovers? Sokolin Wine Merchants is sponsoring the event in New York and is a major supporter of Brunello di Montalcino.

Just like last year, I think it’s important for you and others to enjoy firsthand the magic of the most recent vintage of Brunello on the market – this time 2007. It’s not enough for a true lover of Brunello to just read about it, or see it on video. In addition, the VIP session includes some of the sensational 2006 Brunello Riservas. This is a rare event. You would have to go to Tuscany and spend days visiting all the wineries present to have the same experience.

And what an amazing vintage you have to taste! Never has the appellation of Brunello di Montalcino had two back-to-back great vintages like these. The 2006s are racy, rich, and structured. These are classy Brunellos that grab your attention the moment you place your nose in the glass. The 2007s are more voluptuous and obvious with a generous and opulent style. They are more immediate and arousing to the drinker. You make up your mind which vintage you prefer.

I have been a wine critic for more than 30 years of my life. Most of you know that I was first a full-time critic with The Wine Spectator, and I began my own venture in mid-2010 as a wine reviewer and writer – both on and off camera. I hope you enjoy your three-month subscription to www.jamessuckling.com! Email me if you have some comments on the site – js@jamessuckling.com.

Take your time and enjoy tasting the wines at Bellissimo. Speak to the various winemakers and vintners representing the wineries pouring their Brunellos tonight. Bellissimo Brunello should be an evening of discovery and enjoyment. It’s a chance to study and savor one of the great red wines of the world.

Thank you for coming to Bellissimo Brunello.

My best wishes,

James Suckling
Il Borro, Italy, May 2012

The homeowner allowed the “professionals” to do what we do and thus had a tremendous amount of freedom with the design. The room is emphasized with double arched wrought iron doors and features custom wine barrel heads on the opposing wall.

Dramatically, those same barrels were installed into the wine room in two niche spaces to the left and right of the opposite wall for an additional focal point. The ceiling of the wine cellar is a tongue and groove plank style, with a custom barrel ceiling and a distressed paint finish.

Additionally, the paint finish is also repeated in the center arch where the unique cypress drawers are on full display. A warm Mexican terra cotta stone floor was an amazing choice to bring out the old world charm and beauty.  Added features such as a ductless split cooling system, beautiful sconces, and LED lighting, cap off this amazing space.

Sandra D’Amata International chose Joseph and Curtis Custom Wine Cellars for our attention to detail and the ability to bring concepts to life…they were not disappointed!

Peter’s best advice? It’s OK not to like wine that other people say you should like. So sit back and pour yourself a nice one and enjoy!

What was it like growing up with a last name like Mondavi?

Decades ago, growing up a bit isolated in rural Napa Valley, with lots of other kids related to vintners, didn’t make our last name stand out!

Favorite childhood experiences?

I’ll never forget Easter egg hunts with our cousins on the Great Lawn at Charles Krug. If it happened to be raining on Easter Sunday, we’d hunt for eggs in the Redwood Cellar, amongst the wine tanks!

When did you know wine would become your life/job etc?

It grew on me; there was no epiphany moment. I started when I was eight years old, working four hours a day during the summer, doing odd jobs. I progressed up through the lab, vineyards, and so on, and came straight back to the winery after college.

How have Napa and wine making changed over the years?

We are now much more specialized in our varietal selection and where we plant. In the old days, if we needed more Chenin Blanc, we just planted it on whatever open land we had. Today it is a very rigorous program to analyze soils and figure how to prepare it properly; we pay close attention to rootstock selection, clonal selection, vine planting density, trellising and pruning techniques and so on… And today, we are focused on the Bordeaux red
varietals in our vineyards.

How challenging is it to modernize without losing your sense of history and tradition?

Our family legacy and intimate involvement (now entering the fourth generation) are key to keeping the tradition while keeping an eye open to all the advancements that are occurring around us. We pick and choose which advancements to try and subsequently incorporate those into our grape growing and winemaking. But we never want to lose site of the inspirations of my grandparents, Cesare and Rosa Mondavi.

Thoughts on Europe and their skills?

It is the land that started it all. The wines are great but stylistically different, of course (but not better or worse than ours, I’m compelled to say, just different!). I think there are more constraints there due to tradition and regulations.

If you could have dinner with two people, who would they be and what would you drink?

Albert Einstein and Steve Jobs. We’d drink our Charles Krug Reserve Generations — it’s a Bordeaux blend and a very cerebral wine!

Favorite restaurants?

Any great steak house–there is no better accompaniment than a great Charles Krug Cab and a great steak!

What’s your opinion of the point system?

It’s good for you if your palate lines up completely with the person who issued the score. If not, you are out of luck—the score won’t be helpful to you.

Why do you think it’s important to cellar wine and of course use Joseph & Curtis Custom Wine Cellars ?

For any long-term storage it is imperative to maintain the proper environment: constant temperature, cool and dark. For aging a wine, it makes sense to cellar only those which will benefit from extended cellaring, and then only if you like that style.

How broad is the market in terms of price points? Is the top-end product you’re offering more of a niche?

As far as wines distributed nationally, we range from $18 for our Napa Valley Sauvignon Blanc up to $75 for our Vintage Selection Cabernet. The top end is more exclusive and focused in the on-premise sector. The Limited Release wines are very special, small-lot bottlings, available at the winery or on the website only, and go up to $125.

Where can our clients purchase the wine and would you be kind enough to sign some MAGNUMS for our collectors?

Charles Krug wines are distributed in all 50 states and available in fine wine shops as well as many restaurants. Unique bottlings such as our 150th Anniversary Commemorative Cabernet Sauvignon are available directly from the winery. As long as direct shipment is allowed, we can definitely arrange to have those signed by the family.

David Robertson is currently a pitcher (#30) for the New York Yankees. He was born and raised in Tuscaloosa, Alabama and is a 2004 graduate of Paul W. Bryant High School, where he played baseball and led the Stampede to the Class 6A state playoffs in the school’s first year of existence. He attended the University of Alabama in 2005 and 2006 where he ranked among all-time school career leaders in strikeouts, appearances and saves.

David was drafted by the Yankees out of the University of Alabama in the 17th round of 2006 Major League Baseball Draft and became the fifth former Alabama player to wear pinstripes. David and Erin Robertson have created a fund to help those affected by the devastating tornadoes that hit David’s hometown of Tuscaloosa, Alabama on April 27, 2011. David pledged $100 for every strikeout he recorded throughout the 2011 Season and ended the season with an incredible 100 strikeouts!

1. Please tell us about growing up in Alabama
I loved growing up in Alabama. I was always outdoors, either hunting or fishing or playing baseball and other sports. For me it was the perfect place to grow up.

2. The small differences between New York and Alabama
There are so many differences between New York and Alabama, it would be tough to find them all. I grew up in Tuscaloosa, which is a city in Alabama, but nothing like New York. I love both places, but for different reasons.

3. Was baseball always your first passion?
Baseball was always one of my passions, but I had several. I also loved tennis and was very good at it, but decided to give it up to pursue my dream of playing baseball.

4. The odds of one child making it to the big leagues is hard enough but your brother Connor played for The A’s and Diamondbacks – how crazy is that?
It is crazy when you think about it. Connor and I are both very competitive athletes and we have a drive that never let’s us give up. I think our ambition helped us to both succeed just as much as our talent did.

5. Tell us about The Tide and your time there
I only played at Alabama for 2 years before I signed with the Yankees, but it was a great experience. I grew up in Tuscaloosa, so I was happy to attend the university there and play for my home town team.

6. When did you start to think there was a chance you could actually play pro ball?
I’ve always played my hardest and felt like if I never gave up I would succeed. I also didn’t focus too much on the professional side of baseball. I knew I wanted to be there some day, but I played each game and took it day by day. It wasn’t until I was in the minors that I really set my focus into making a career out of baseball.

7. Where were you when you heard you were drafted by the NY Yankees? (17th round)
I was at home in Tuscaloosa. I wasn’t sure if I would be drafted at all seeing I was only a sophomore and didn’t have intentions on signing. Most teams were aware of that and decided not to waste a draft pick on me. The Yankees picked me in the 17th round as a draft and follow and after seeing me play in the Cape Cod league that summer they decided to give me a large enough signing bonus to make it worth leaving college and start my professional baseball career.

8. First impression putting on that uniform and stepping onto the greatest baseball field in the world?
It was a whirlwind experience. Everything seemed to happen so fast. I was only in the minors for just over a season before I got called up to the big leagues. My first game was at the old Shea Stadium against the Mets and I was so nervous. Once I got back to Yankee Stadium, I was thrilled to be able to play there. To be on the same field as the greatest baseball players in history was such an honor. Looking back, I am so glad that I had the opportunity to play in the old Yankee Stadium before it was torn down and be a part of that historic ballpark.

9. You had one of the greatest seasons I have ever seen (from a relief pitcher) with over 100 strikeouts, AL leading 1.08 ERA, and the ability to get out of jams – what was the secret?
Really no secret. I’ve worked hard on my pitches and mechanics and feel as though each year I’ve been improving. I’m hoping to build on last year’s success and hopefully help the team out again this year.

10. Do you enjoy wine? If so anything particular (Cab, Pinot etc)
Yes, I like lots of different wines. I definitely prefer red to white and I usually pick a Cabernet, but I enjoy most red wines.

11. Favorite restaurant in NYC?
Tough to pick one favorite because there are so many good ones. We like going to Rosa Mexicano, The Darby, Lavo, just to name a few.

12. Please tell us about the devastation you personally witnessed and how it drove you and Erin to start a foundation called High Socks for Hope?
It’s really tough to see your home go through such devastation. I knew many people in town who lost their homes or had major damage, not to mention all the stores and restaurants that was destroyed. It was eerie and sad to drive down the roads that I knew so well and not recognize anything. I knew right away that I wanted to do everything I could to help the situation. Being in the spotlight I have the power to use the media to reach out to so many people, to make them aware of the problem and see how together we can all help out. We have been successful so far raising over $250,000, but there is still a long way to go. Some of the families we are helping are still without homes and it’s been almost a year. Knowing that there are still people struggling, and will be for years, Erin and I will not give up and will continue to do whatever we can so one day my town is back to what I remember it to be.

12. How can one get involved?
We are always actively accepting donations and sending them down to the people that need it most. People don’t realize that it’s almost been a year since tornadoes ravaged Tuscaloosa and so many people are still in need of so many things. We still have many families that are without homes and we are working hard to get them settled back into their normal lives. We accept both credit card and check on our website www.highsocksforhope.com

13. The Yankees made some terrific moves this offseason – what are you most looking forward to?
We really have a great group of guys this year. I’m looking forward to getting back to New York and hopefully getting another ring!

Joe used to be a total wine dunce. He is now a wine consultant and musician in the greater Philadelphia area, and authors a freelance wine column for Playboy.com (go check it out.. you know, for the articles!). Joe holds the Level 2 (Intermediate, with Distinction) and Level 3 (Advanced, with Merit) Certificates in Wine & Spirits from the Wine & Spirit Education Trust (WSET) in England. He’s a member of the U.S.-based Society of Wine Educators, holding their Certified Specialist of Wine (CSW) qualification. He also holds the Wine Location Specialist (WLS) qualification from the Comité Interprofessionnel du Vin de Champagne (CIVC) and the Instituto dos Vinhos do Douro e Porto (IVDP), and is a member of the Wine Century Club (but that last one’s just for geeky bragging rights, really). From 1WineDude.com

Joe was kind enough to spend a couple of minutes with us lets check out what he had to say.

How did your love of wine develop?

I guess like most young white yuppie-types – or at least for guys making young white yuppie-type money – I had a really well-paying job and started looking for stuff on which to spend my cash. That was part of it, at least. The other part was that I loved beer, brewed beer at home, and got sick and tired of being scared to death of wine, and I started wondering how I could tackle that fear. So I actually identified a set of core values – the same ones with which I approached beer – and learned a few “secrets” on the way, and it just totally killed the fear, jump-started my palate, and opened up an entire new universe of pleasure for me in my life (to the point where I’m making it my vocation!). I actually am going to detail all of that in an edu-tainment style course that will be available in the second half of this year – I’m really stoked about that, because it approaches learning about way in a new way, and it has the potential to really make people’s lives a little bit better and more pleasurable (and I know it works at all levels because I did it myself and it took me from wine moron to where I am today).

Tell me about the “lobster” dinner (scary I even know that)?

That is scary that you know that! In fact, I’m kind of worried that you’re stalking me now!

The lobster dinner was just a home-cooked dinner I had when I was just starting to jump over the wine geek cliff, where I paired a decent Chardonnay with this lobster home-cooked dinner. I don’t even remember what the Chard was, it was pretty good but not amazing, probably one of the entry-level Napa Valley Chards. Anyway, the match clicked in my head and my heart, because the textures of the food and wine just paired up so well, and I was like “whoa… okay, NOW I *get it*, I understand what everyone’s on about when they’re talking about pairing food & wine and making the whole combo greater than the sum of its parts.” That was a small epiphany for me and I started falling in love with wine the way I did with music when I was a pre-teen.

How does one become an “expert” in wine? (and what does that even mean?!)

They don’t. That’s the short answer. The subject is too big, too broad, and trying to master it misses the point entirely. Wine can give you a lifelong journey of pleasure and fun and knowledge – “expert” implies an end to that which for me would be really sad! Basically, if you want to know wine then get to know what you like and then taste as much as you can. It should be love, in a way, and not study.

What would you tell a new wine cellar owner on how to build out or layer the purchases?

Double whatever storage you think you will need – that’s got to be the first rule. Because if you’re into it enough to build out a cellar, trust me you are gonna fill it and then some!

2 off the wall wine pairings you enjoy?

I love sparkling wine with just about anything, but it works amazingly well with sushi, or with popcorn (seriously – try that for “movie night” if you’re staying in and watching a flick on the big-screen, it’s a killer match). I love Cru Beaujolais with fish tacos (with just about any kind of taco or sandwich, actually!).

How important is it to just taste?

In terms of getting to know what you love, it’s the single most important thing when it comes to wine appreciation, I think. I mean, if I give something a high rating and you don’t like the flavors of it, then that rating shouldn’t matter to you AT ALL. Your personal tastes trump all. The other thing is that in the West we eat like someone is going to snatch the food off of the table in 30 seconds if we don’t finish it. We shouldn’t treat wine that way – fine wine really is meant to evolve int he glass and speak to us, it needs time to tell us everything that it wants to say so we should slow down and listen.

How has technology been changing the wine world (that could be a blog in itself)?

BIIIIIG topic there! In terms of production, innovations are happening all the time, like in any consumer goods business. In terms of media, it’s been huge – websites like mine have really started to help democratize tastemaking. That’s a huge opportunity for wineries and wine brands, because they can engage customers directly. But sadly, most of them f*ck this up or just ignore the potential, and I believe strongly that is going to come back and bite them in the ass. We’re already at a point where younger consumers EXPECT brands to talk to them directly on twitter, for example; and they start to “write off” the ones that don’t. The wine biz has been lazy, relying on retailers, distributors, and importers and media to tell their stories; but people want stories from the source now, so if a wine producer finds that it doesn’t want to talk to those people who are drinking their stuff (and not selling it), then they should be very, very worried about their future.

Opinions on the rating system (RP in specific)?

Ratings had their place in the past, because a lot of crappy wine was being made. There’s no doubt in my mind that ratings helped improved that situation… BUT… they are inherently flawed. I hate rating wines – the whole idea of summing up a wine’s potential in a number or letter and in a brief snapshot, for something that evolves so much over time… damn, that is really an epically stupid thing to do in my mind. People want the ratings to help them gauge where a wine sits on the continuum of worst-ever to greatest-ever, and I think that ultimately a rating can ONLY give you that and nothing more.

Speaking of RMP specifically, I interviewed the guy, and I’m friendly with Elin McCoy who literally wrote the book on him, so I have at least a little bit of educated insight into him. Bottom line is that he’s kind of like George W. Bush – he believes in his mind & heart that what he did/does/will do is all correct, with a kind of moral certainty (with respect to wine, I mean). So while he wouldn’t necessarily want his influence to have been so huge, he wasn’t going to do anything to stop that, either.

I really see the main issue with wines scores as being their abuse by media and retailers and distributors, etc. They’ve all overblown the relevance of those scores over many years, tot he point where Bordeaux cannot even set prices without having RMP scores for the wines en premier. I mean, what the hell kind of business model is that? That’s just insane.

What are your opinions on Washington St?

Tons of potential in WA. I love what Holly Turner is doing at Three Rivers, for example… there are just a lot of producers there who make red wines that are powerful but also have these dusty, tangy, food-friendly edges to them. Loving Syrah generally out of WA, and loving the value for money out of those wines.

Most overrated region?

Bordeaux. Not because it doesn’t make some of the finest wines in the world – it does – but because it makes some of the crappiest stuff as well, and because even the finest stuff made their is NOT rare. Tens and tens of thousands of cases are made of it. So yes it can be sublime, but the quality pyramid is completely inverted in Bordeaux. Burgundy, in contrast, is actually made in the tiniest of quantities for much of the best of its wines, so there’s some rationale for the insane prices there. In Bordeaux, I just don’t see the value for money, and that includes the 2005 and 2009 vintages.

Favorite winemakers?

ACK! This is an impossible question! I will give you one of my faves: Steve Matthiasson in Napa. He makes probably the best white wine in the valley and his Cab Franc is incredible. The Matthiassons are also just good people, and they actually live that sort of romantic ideal we have in our minds about how wine is made and farmed. They do have vineyards in their back yard, they do live on a farm, they are actually peach farmers as well. So they’re like a little bit of real soul in CA winemaking right now. Really excited to see where they go from here.

3 favorite bands?

This is just as hard as the last question! I really dig RUSH, they kind of got me into bass playing through their music, really. The Who were another big influence. Miles Davis from pretty much any period, he could put a band together like no other.

Best guitarist 70′s, 80′s, 90′s, 2000′s?

70s: Hendrix is the standard answer but I have to include him because as a bass player he would have been fun to back up, his music could be so rocking yet so funky at the same time; also a huge fan of Pete Townshend, he was the complete package back then.

80s: Adrian Belew… AMAZING player

90s: Ty Tabor from King’s X. Sooooo underrated.

00s: The 3 guys form the California Guitar Trio; amazing musicians.

Favorite restaurants?

Tough one… I’ve been so fortunate to have been to so many great ones…The French Laundry really is *that* good. There’s a local place near my neck of the woods called The Classic Diner, and I have yet to meet anyone from anywhere who has said it isn’t the best breakfast they’ve ever had (yes, that includes Manhattan!). Rui Paula has a restaurant in the Douro in Portugal called DOC that is incredible.

Diamond Dave or Sammy?

Dave had the soul, but Sammy had better chops and a LOT more biz sense. I like them both in VH, in fact VH was the first band to really turn me onto musicianship and vocal harmonies and blues and show tunes.

Any good Pennsylvania wines?

Yes! The trouble in PA is that in bad vintages NOBODY makes decent wine because the grapes simply aren’t ripe enough. Gino Razzi at Penns Woods Winery is probably the best winemaker in the state right now.

Why do you feel its important for consumers to have proper wine storage?

Well. for the most part I’d say it’s not that important, in terms of wines you’re gonna drink right away. But if you splurge on some special bottles, and you want to age them for any appreciable length of time, then you’re wasting money if you can’t get them someplace cool, out of the light and away from vibration, and on their sides. Basically it’s similar to conditions in which we sleep best!

Please enjoy the video and scroll down for the photo gallery. Cheers!

Did your childhood in California have anything to do with getting into the wine business?
I can’t say that it did. I never really got interested in wine until I got to USC. I honestly don’t think I had a glass of wine until I got the University of Southern California.

First things first I wanted to say thank you for your service (Tom served in the Marines) What was that experience like?
It was the most important turning point in my life, understanding what it means to be a Marine, to wear a uniform proudly, teamwork, and the solidification of all the things that my mother and father had been telling me the 4 or 5 previous years. I gained a better understanding of teamwork, leadership, dedication, diligence. I had Marine Corp written all over me when I first took the mound in the big leagues.

Toughest coach?
I don’t think I ever had a toughest coach. I think the most helpful coach I ever had was Gil Hodges. He was my manager early in my career. It wasn’t toughness I got from him, it was the learning curve of respect and dedication, the same things I learned in the Marine Corps, and Gil fully solidified those philosophies.

When did you think you belonged in the big leagues?
It probably came at some point in the middle of my first year when I truly starting believing that I belonged in the Big Leagues. When I think about it more it was probably the All Star Game in 1967 in Anaheim and I came in to pitch at the bottom of the 15th inning in a 2-1 game and when I got to the mound, which really for the first time I realized was my office, I said to myself, “I can do this”. I can pitch and be successful and I’ve earned that right to pitch again the Carl Yastrzemski’s of the world. Albeit I walked him on purpose in a one run game! I guess from a military standpoint, I had won my stripes.

Please tell me how and why the wine business?
Sometime in the middle of the “journey” of my HOF career, my brother-in-law asked me, what are you going to do when this is all done and without hesitation, I said “I’m going back to California to raise grapes.” When I retired, Nancy and I started looking for property in the Napa Valley. I have been passionate about wine for most of my life and growing grapes and having a vineyard was always the next adventure.

How did you decide on what type of grapes to grow?
My vineyard manager, Jim Barbour, decided for me. I was a big Zinfandel fan, still am, so I wanted to grow Zin. When I told Jim this he said, “You don’t grow Zinfandel on Diamond Mountain, especially on this south facing slope that your vineyard has.” So we planted Cabernet Sauvignon grapes.

Your favorite wines?
Zinfandel, Cabernet, Sauvignon Blanc, and Granache

Favorite restaurants?
Jole, The Lakehouse, and Solbar (all located in Calistoga).

Please tell us about the vineyard and how involved are you with the vineyard
I am in the vineyard 7 days a week when I’m not traveling and I’m damn proud of it too. I can’t wait to get there in the morning with my three Labrador Retrievers. It’s a 90 second journey from my house that I look forward to every day. I am very involved in the day to day work in the vineyard and try to participate in all the vineyard management tasks. The vineyard is a little over three acres, so not very big, on a south facing slope on Diamond Mountain and is planted with 4 different Cabernet clones.

Thoughts on your winemaker Thomas Brown?
Thomas Brown is an All-Star, Hall of Fame winemaker. He is an artist. We both share a love of wine and of baseball, he’s a big baseball fan, which has made our business relationship and personal friendship even stronger.

How many cases will you make this year…goals for future?
Close to 500 cases and maybe a little more depending on the growing season. We don’t have any plans to expand the vineyard in the future as there’s no more room on the property. Our goals for the future are to simply continue to make the best wine we can from our vineyard every year.

Favorite food and wine pairing?
Lamb, green vegetable, scalloped potatoes, and a beautiful bottle of GTS Cabernet.

Please tell us about the recent two ratings you just received
Receiving the two ratings at the end of last year, 97 points for the 2008 GTS from the Wine Spectator and 92 points for the 2009 GTS from the Wine Advocate, was exhilarating. To receive that kind of recognition for all the enjoyable work we do and for all of Thomas’s work, it was exhilarating. The ratings also helped put us on the map, so to speak.

How would one purchase Seaver wines?
Because we only make about 450 – 500 cases a year we only sell our wine once, sometimes twice, a year to the people on our mailing list. The best way to receive an offering to purchase wine is to sign up for our mailing list on our website, www.seavervineyards.com. You can also email us directly at contactus@seavervineyards.com. The 2009 will be available for purchase online until the 2nd of March.

Why is it important to cellar wine and of course have a J&C wine cellar?
It’s important to cellar wines because big varietals, Cabernet being one of them, need time to shed their youth. It’s also important to give the wine time to grow in the bottle.