WE DREAM IN RED & WHITE

Myriad Cellars

January 10, 2012
Mike Smith

Myriad Cellars was founded by winemaker Mike Smith with his first vintage released in 2005. The name "myriad" has its origins in Greece and one of its translations means "innumerable" which can directly equate to winemaking based on the "innumerable" aspects it takes to create a great bottle of wine.

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!

 

Mike Smith and his wife

When was Myriad founded?

Myriad was founded in 2005 when Leah and I were offered some Spring Mountain Cabernet Sauvignon from her employer Spring Mountain Vineyard.

What drove you into the wine making business?

I have been interested in wine ever since I was attending Oregon State University which is located in the middle of the famous Willamette valley Pinot Noir country. I met Thomas Brown through wine collecting and in 2000 offered me a harvest internship which I jumped on immediately. I worked three harvest and then moved down permanently with my family.

Myriad workers between the vines

Past jobs (both in wine and not)?

After graduating from Oregon State University I began a 11 year career working for my families delivery business. In 2003 the business was sold and I was looking for something new to do so I looked to Napa for a new beginning which turned out to be the best decision I have ever made.

Tell me about your wine making style and why each vintage is so different?

My winemaking style embodies a natural philosophy, little or no products are added during the winemaking process. This coupled with variable growing season weather from year to year makes my wines different from vintage to vintage but also similar in many ways due to them being from single vineyards. I look for my wines to showcase the vineyards and terroir they are from as well as each vintage.

Mike Smith

Why are barrels so important to you?

Barrels are my spice rack! The nuances the wines pick up from the new oak definitely enhance the wine as long as the wine has enough stuffing to support it. Secondly the slow oxygenation process barrels allow mellows the wine naturally through ellevage.

The one bottle you are saving for that special moment?

A 2002 Domaine Romanee Conti La Tache. It was the first real expensive wine that I ever bough and it’s been stored perfectly ever sense.

How many bottles are in your cellar now?

I would say about 2600 bottles. I’m going to try to buy less this year but that’s my weak spot, so we will see.

Myriad Workers sorting grapes

Thoughts on the point system?

I think the point system is a very useful sales tool for most wineries. We submit our wines for scores but also focus on good old fashioned hand selling and customer relationships for most of our products.

The most underrated wine region?

The Dundee Hills of Oregon. I think it’s the best place to grow Pinot in the new World

Your favorite Oregon wine?

It’s hard to pick just one favorite so I will pick a few. Thomas, Cameron, Iota and Brick House.

Favorite band or bands?

The Grateful Dead, Black Keys and The Dandy Warhol’s

Annecy Trip

We obviously feel everyone should have a Joseph & Curtis wine cellar, why do you think cellaring is important?

Cellaring your wine purchases in conjunction with buying wines on release insure that you get proper interpretation of the wine as intended by the producer. Not only that but having an amazing J&C Cellar in home is a great investment and is always a place of congregation or conversation.

What’s on the horizon for not only Myriad but Quivet as well?

We are slowly expanding but are trying not to grow to fast so we can keep quality high. Look for some white wines to be released this year along with an amazing Cabernet Sauvignon vineyard called Pellet for Quivet and an exciting new Syrah vineyard named Sugarloaf from Myriad.

How would our clients be able to purchase Myriad OR Quivet?

Out wines are only available through our mailing list so please sign up at www.quivetcellars.com and www.myriadcellars.com

Cheers!        

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