“Cab Sauv is my fave as it's the wine that inspired me to start my own label.” — Dusty Nabor
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My Favorite wine to make is Syrah. I love the heady aromatics, black and blue fruit flavors along with the tannic balance derived from the fruit. — Richard Krumwiede
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To paraphrase Forest Gump, pinot noir is the box of chocolates, you never know what you are going to get. I like working with the same vineyard over several years to learn what changes and what stays the same. — Phillip Kaplan
Read More“Volatus means flight in Latin. My background is not wine but as a Navy pilot. I flew FA-18 Hornets and Super Hornets for the Navy and served two tours as a TOPGUN Instructor. When I started the wine label I wanted something aviation related but not immediately apparent. Over the years we have made the Volatus label more and more about aviation and flight and the branding works very well.”
– Hal Schmitt
Read MoreThe Garagiste Festival is different from other wine festivals. Here are eight things you may not know about us...
No other wine event lets you taste this many varietals and styles all under one roof.
Most other wine events focus on a single region or certain varietal (Pinot Noir, Cabernet, Rhones, etc.), but not The Garagiste Festival. This is the widest range of wines available in one place anywhere, including Pinot Noir, Cabernet and anything else you can think of and from all over California - Paso Robles, Napa, Sonoma, Santa Barbara, Mendocino, and more….
I believe that the world’s greatest wines are defined by place as opposed to winemaking manipulation.
— Eric Johnson
Read More“At Monochrome, we are focused exclusively on white wines. In 2016, we worked with Chardonnay, Sauvignon Blanc, Marsanne, Roussanne, Viognier, and Albarino. In 2017, we are planning to add Chenin Blanc to that list. We have enjoyed working will all those varieties, and don’t really have a favorite yet. In 2016, the Chardonnay was probably the most fun, as we broke it up into a lot of very small components, and took different approaches with each of them.”
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“Patience is a necessity and your patience will be tested. The balance of working with what mother nature hands you and knowing when to allow mother nature to work.” — Joe White
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“A large part of what I love about Marin is the obvious maritime influence. I’m competing with cows, not condos, for my patch of ground.” — Stewart Johnson
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Being small means you know every vine, every grape cluster that goes into the wine. We do it all, from the ground up. We planted the vines, grow the grapes, ferment into wine age and blend. The wine is truly a piece of us — it’s a personal expression of who we are in a bottle. — Steve Alden
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Most of us don't remember the first time we tasted wine. Those of us who have been drinking it a long time would most likely be horrified if we re-tried that first sip. Perhaps it was Boone's Farm, Beringer White Zinfandel (guilty) or even a bottle of 2-Buck Chuck. Or maybe you're one of the lucky few who's parents let you try it when you were a kid. (Another reason to love the French and Italians.) Hey, we all have to start somewhere. There's no judgement here. Most likely we don't really recall the wine, because there was nothing about it - besides the way it ultimately made us feel (thanks Alcohol!) - that wowed us. That made us think it was anything special. And then it happened. That one wine that turned your palate upside-down with pleasure, that made you actually THINK about what you were drinking and perhaps for the first time, actually SAVOR it.
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Being a small-lot winery allows for the kind of winemaking control that preserves the flavor and allows complexity. —Ross Rankin
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What's the big deal about small production? What difference does it make, and who really cares how much wine a winery makes?
We know that "craft beer" has re-shaped the brewing industry, but what does that really mean when a "craft" producer such as Sam Adams makes over 2.5 MILLION BARRELS per year? And garagiste winemakers are making about 60. Not sixty million or sixty thousand. Sixty. Six-0…
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We never get tired of tasting our own wine, however, it is important to also taste other wines to keep our palate in tune. Dipping into our inventory is purely a form of quality control!
— Roger Nicolas
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“Grenache is my favorite. It loves to give. It is big fruited, bright when it’s not overripe, has guts but can be complex, and likes our sunny climate. “ — Dennis Sharpe
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Paso Robles is very special to us not only because the climate allows us to grow top quality grapes; but also because Paso is rich with honest and hardworking families. — Enrique Torres
Read MoreThe more I learned about wine, the more I want to know. I fell in love with the nuances between different regions and different winemaker styles.
—Maria Stolo Bennitti
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Here's where the story goes: Our first vintage turned out pretty well. We made a barrel of Cabernet Sauvignon, and when that went smoothly, we followed it up with a barrel of Syrah. We learned some lessons (like what to do when your fermentation smells funny, among other things) and yet ended up winning a Gold Medal from the Winemaker Magazine Competition (the largest amateur competition in the country). There was no looking back. We were hooked.
Read More“Pedro started by making small batches of wines with friends. He eventually studied enology at UC Davis and graduated with a Winemaker Certification.”
–Vicky Vargas
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