WEBVTT

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Welcome to Wine Soundtrack USA. Let's
listen to the passion with which producers narrate

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their winery and their world. In
thirty answers discover their stories, personalities and

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passions. Hello, friends and listeners
of Wine Soundtrack. This is Alice Levine

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and today I am in Sonoma with
none other than Scott Peterson of Winecraft.

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Scott, welcome and tell us about
winecraft and what that is and what that

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encompasses. Well, Hello, thanks
for including me. Winecraft is an overall

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umbrella company of line where I make
in consult wines. The wines that I

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make for myself and Nakedwines dot Com
are rocks retro, obsessive and extractive.

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And to come up with that name. In October so r o x r

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o X. I also have a
project in Argentina Mendos, Argentina that's called

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Rocks of the yandis Rumpus Sellers,
which is my Sonoma Coast brand that I

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moved to the northern interior. It's
kind of my entry level and in my

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flagship brand SP Drummer always thought name
Drummer was kind of cool because I was

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a drummer boy on the Clineuisberg,
Fife and drum Corps and Scott Peterson's kind

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of a blase name. So those
are my four brands with naked wines.

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Fantastic. So you said you're based
in Sonoma. You're obviously making wine in

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Sonoma and Argentina, and I'm curious
how many cases do you produce and are

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you sourcing fruit? Do you own
fruit? Tell us a little bit about

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that and what grapes are you working
with? Thank goodness, I don't own

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any vineyards. I learned that a
long time ago, but I probably control

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about six hundred acres, most of
that in Sonoma County from my Rocks program

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favorite varieties probably Sara. I make
a really cool blend called Rocks All Blacks

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that's based on Serra patitzeras zim Fandel
Alcante Bouche. I control those vineyards.

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I make a bunch of Chardonnays from
different appellations, Russian rivers and on the

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coast, and then sp Drummer is
a signature wine that is essentially appellated from

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the Pedaluma gap. I do a
small amount of Cabernet from Knights Valley as

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well. But the idea is to
control as much as possible, dictate the

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style that I want. What is
my style? You know, I'm kind

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of a big guy, so I
like big wines, unctious wines. I

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like wines that over deliver, and
wines it simply tastes like more. Ah.

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Well, so you've been in the
wine industry a very long time.

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But if you can remember back way
back when, what is your first memory

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relevant to wine? First memory?
I grew up in an Italian family,

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so my mother father drank wine every
night. I was allowed a little bit

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with ginger ale kind of as a
kid, and it was basically around the

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dinner table. My uncle tried making
wine from California grapes that really didn't turn

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out too well. I hoped him
much later, but it was always around

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the house. It wasn't really reveled
as something special or were you know,

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expensive by any means. That came
a little bit later, but always been

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around it. And so when it
came a little bit later. Is there

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one memorable wine? I'm sure there
have been many, but is there one

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sort of that stands out that was
an aha moment for a myriad of reasons.

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I mean, you tell me the
wine and why it stood out to

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you. Yeah, yeah, actually
I have two. When I resigned from

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Kendall Jackson many moons ago, I
guess there was in ninety eight and decided

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to at a very tender age to
start my own consulting business and go to

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Argentina. I thought my father thought
I was crazy, but the character's Jet

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Steele and the people that I had
worked for at the time of kJ took

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me out to this fabulous lunch at
Mustard's Girl in Napa Valley, and that's

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where I was first introduced to Cordon
Charlemagne, which is still my signature chardonnay

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style and the best champagne I've ever
had my life. I've only had a

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couple of times since was Salon.
So those were two marquee lines that were

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just on a plateau above and beyond, and then kind of in chasing that

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style ever since, chasing and chasing
and chasing. So if we were to

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come to your home, um,
what sort of wines would we find in

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there? I mean, are you? Are you? I mean clearly if

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if your pinnacles are Cylon champagne and
Chardonnay, do we find a lot of

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those in your cellar? Or what
else would we find. Well, it

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was a hot day, we'd go
right to the fridge and I always have

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a couple of bottles of champagne non
vintage, maybe some sparkling wine from from

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Cali, and then we'd probably move
into crispy non New Zealand style Silvinion blocs.

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And then of course in this in
this cellar, I always have a

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cash so some kick ass Chardonnay's,
Peanuto wars et cetera, et cetera,

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but strong of affectionado of the winds
of the Rane Valley. It was just

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their last summer. It's kind of
my style. It's big, unctuous ripe,

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etc. So you have a big
smattering of domestic and international wines from

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all over and grapes, Alison,
if we had to hold up in my

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house for sixty days, we'd be
definitely taken care of. It's good to

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know. And I'm surprised you didn't
drink it all during COVID. I did

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bust something though, that's for sure. So is there is there a wine

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that you opened up recently, maybe
last night or in the last week,

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that just drank incredibly And what was
it? Yes, Saturday, Saint quome

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U twoy eighteen chatone enough to pop
definitely my signature wine for a grass based

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wine, and I had it with
Lamb actually, which was killer. A

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win win on all levels there.
So you're working with a ton of different

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grapes and you've expressed sort of your
love for you know, Roan grapes,

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Chardonnay, cabernet. Well, you're
an equal opportunist for all these grapes.

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So do you think there's a such
thing as a perfect um? No?

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And I'm kind of a fanatic,
uh to blend. I call myself a

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blending fanatic because I believe the summation
of different blocks, of different quartels of

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the same variety often is much superior
and certainly blends based on different varieties together.

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You know when I'm when I'm blending, I kind of you kind of

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close your eyes and you go into
a blending session knowing exactly what you want,

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and then it's can you make it
happen? Um? As it was

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told to me a long time ago, go with your first intuition, um.

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Because you start to second guests and
you start to play with the blends.

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Oftentimes you end up diluting things and
it just gets complicated. So you

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make a lot of wine, and
um, there's you're making a lot of

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blends and you're saying that there're's no
perfect variety, which makes perfect sense.

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He used perfect ties. There no
intention there. But I'm curious about what

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about perfect scores or in general,
what's your opinion on critics and scores?

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Are you aspiring to get that perfect
score or do they not play a part?

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God, that's a loaded question.
Um, it's like a critic for

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the ballet, for the theater,
etc. First of all, they probably

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have never made a drop of wine. They're not classically trained. Um.

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You know, when I send out
for scores, I do the shotgun approach

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and I'll send it broadly to a
bunch of different reviewers. Hopefully something hits

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and sticks. But I'm making a
wine for consumers. Um, I want

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people to enjoy those wines. I
want to bring the family together. I

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want them to enjoy them often.
So whether it's a Pinnacle ninety six ninety

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eight, you know who really cares? Well, that's fair. I mean,

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you submit them if you get them
great, right, you stop me

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on that. I was like,
So for you, as a wine drinker,

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you've said you like big and unctuous
wines. In a quick answer,

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red white or Rose red and white. I'm not basically a Rose fan.

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Rose's kind of like bisexuality. It's
either to the left to the right.

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I mean, go with one side
excepted its champagne. So if I say

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you had to pick between still and
sparkling to drink, probably sparkling to make

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still. So with such a variety
of wines, and you just said the

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other night that you had the lamb
with the stoneft to pop, how do

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you approach food and wine pairing?
I mean that was a great pairing that

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you had the other night, and
it obviously made both the dish and the

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wine shine. Do you aspire to
that every time you're cooking a meal and

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opening a bottle of wine? And
do follow any rules or any rules you

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can share. I usually picked the
wine first and then decide what I want

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to eat. Um, you know
basic The white and white meats and red

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and red meats kind of follows in
line, unless it's peanut war which goes

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with everything. M. Sparkling wine
goes with everything before the meal, after

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the meal, during the meal,
breakfast, breakfast and eggs. M.

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Yeah, I mean, basically,
it's it's more of a textural thing and

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it's a big, rich dish.
It can take a big, rich wine,

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or you might want to have a
wine that'll cut some of that fat,

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some of the grass, et cetera. But again I usually concentrate on

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the wine and then and then decide
what I want to eat. So for

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somebody who hasn't had the pleasure to
try any of your wines, what do

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you think they're missing out on?
Oh? Man, wait till we wait,

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till we meat. You know,
I would say my style, you

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know, is more towards the mid
palette texture, to the textural aspect.

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I pay a lot of tension to
that, to the mouth feel. Um,

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you know what sensory characteristics does does
the wine give? Um? So,

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my wines tend to be bigger in
style, both aromatically and both on

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the palette, whether it's so many
oblanc, whether it's definitely chardonnay, you

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know, I make a classic chardonay
that's beryl fermented mL um, it's a

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classic California. I think we go
through styles up and down, and we

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try to do things differently to be
different. But the true winner winners for

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lack of a better word, in
my book or the classic French varieties,

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so many oblanc, Chardonnay, PM
no war, Cabernet and syra um.

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Those are my benchmark. So you
know, we know that you're never supposed

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to ask a wine maker their favorite
wine because it's like picking their favorite child.

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And you make a lot of different
wines and have different labels. But

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if space aliens were to land on
your property right now, which of your

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wines from all the wines you make, would you want to welcome them with?

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Oh, I'd bring a boatload of
chardoney. It's just so I make

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about five of them. I make
a they get five bottles. Oh yeah,

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I mean we don't we want to
divide and conquer, right, We

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want to appease these guys. But
you know I like the big cabernets too,

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because cabernets are very much a food
wine. But if aliens were to

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come down, load them up with
chardonay any particular one sp drummer and rocks

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so two actually there's three rock chardneys. Well you've been working in the wine

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business for how long? How many
vintages? Well, if you saw me,

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you would say, wow, like
maybe eight but I think it's a

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little bit more than that. I've
been on my own for twenty years.

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I went to Argentina after resigning from
kJ and prior to that Shadow Sat Michelle,

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I ran the California properties. This
was my thirty third vintage in Cali

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and my eighth vintage in South America. So that's forty two. Okay.

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So you've spent a lot of time
in the vineyards and you have witnessed many,

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many vintages, and you've seen them
on two hemispheres, which is actually

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pretty cool. So I'm wondering,
how do you look at vintage variation and

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between the two hemispheres. Do you
see not between the two hemispheres, but

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do you see more commonality from vintage
to vintage here versus in South America?

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Do you see more variation? What
have you noticed over your decades worth of

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working with different grapes. That's very
interesting question, Alison, because where I

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produce wines in Argentina and Chile are
between the thirty third and the thirty seventh

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parallel, maybe thirty eighth parallel,
whether it be south or north continentally or

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Argentina is a continental climate, so
it's more like Eastern Washington, et cetera.

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Chile is a mirror image of California. So, you know tradition,

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I thought California had kind of an
easier time because a lot of images were

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essentially perfect and the same, you
know, until still about five years ago,

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until we got the fires and all
the Shenanigans, etc. Fires,

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droughts now rainstorms. Yeah, and
in thirty two years, it's ever been

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more difficult. It should be getting
easier. But I think Argentina is very

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different, you know than California,
because they get their precipitation or the bulk

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of it in their summer months,
whereas California is very dry during the summer.

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Again, it used to be very
easy making one to California, and

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I'm into easy, but yeah,
it's should challenge both ways. Just no

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more fires, please. So are
there any sort of signs or omens you

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look for that are going to help
you determine what a vintage will be?

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Yeah. Cane growth. So cane
growth is directly related to the amount of

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moisture in the springtime, whether it
be the north or the south. Are

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the cane shorter than normal, are
they longer than normal? That will be

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indicative of the crops, set the
balance of the crop. Really, I

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look for about a meter to one
point two of cane growth and I want

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a perfect balance. I want the
vines to look like a garden that manipulation

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starts early in the vintage year.
In the north, it starts, say

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in May and June, and then
we'll make other passes in July and August.

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But harvest time should be kind of
an easy time to decide when to

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pick because it should be homogeneous,
it should taste really good, it shouldn't

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be able to ripe, and it
should have this kind of and I did

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it last week in Argentina. I
like almost this crunchiness in the barriers.

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So what we call crocante in Spanish, and just keep walking it walk and

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talk and and just be a tune. So when you're walking through those vinyons

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and talking, are you talking to
yourself? Are you talking to your vines?

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Talking to the angels? Manu?
Yeah, yeah, they're talking.

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No, I'm talking to the angels, yeah, who are controlling the vines

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more or less everything. In all
the years that you've been making wine,

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have you established any sort of rituals
that you do at the start of harvest

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or during harvest, get some sleep, wake up early, and you only

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do that during harvest basically. Yeah, Rich, that's kind of neat because

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you always um, you know,
I go into the vineyard kind of I

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like pearl jam a lot, So
I'll go into the vineyard kind of blasting

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music, and you're all amped up
and you're excited, and then we start

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the sample maybe three weeks before we
decided to pick, and realize that you're

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you're making you know, twenty ton
decisions on a sample. It's probably weighing

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about a pound and a half or
two pounds. So it's it's walking many

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passes. It's it's looking at the
vines, it's looking at the fruit.

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It's looking at the fruit zone.
You know, are there any yellow leaves

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or dying off? Are the vine
started to put her out. They're also

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working with the vineyard managers. You
know, the vineyard managers that I work

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with have all been growing fruit for
a generation or two or three. I'm

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not sure if I would call that
any sort of rituals, although I guess

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walking the vineyard is the ritual,
but I hope you're working with the growers

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all the time regardless. Yeah,
yeah. Yeah, even though they sometimes

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you would say that I'd not,
but absolutely so when you were a little

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boy before. I mean, you've
worked in the wine industry a long time

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and wine has been your life.
So I don't know if you can go

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back before them. But what did
you want to be when you grew up?

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Did you always know you wanted to
be a wine maker? No,

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I think I wanted to do something
in the sea. I didn't really realize

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I wanted to be a winemaker until
I made that migration from the East Coast

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to the West Coast and started to
work in restaurants. My dad was a

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professor and a scientist. No,
when I was a little kid, I

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think I wanted to travel and eat
cool people. And as a winemaker,

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you get to travel and travel and
meet cool people. So you're living your

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dream. Absolutely so when you're not
working, not traveling and live in the

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dream, what do you do in
your free time In the winter months,

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I ski loved a ski, um
summer months, the ocean, et cetera,

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and getting exercise five six days a
week. Like to swim. I

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swim a bunch in the summertime.
Um, yeah, and travel and eat

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cool people. So you mentioned before
that you had gotten a little advice when

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it came to making wine, and
I'm wondering if there is another piece of

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advice that has stuck with you in
how you live your life or or approach

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your work, and if so,
what is it in who gave it to

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you? I'm not a loaded question, Allison. Um. You know there's

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this this simple saying of live every
day like it's your last, because one

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day it will be. Don't take
advantage of what you have. I think

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my father told me that, um, yeah, O, no, no

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A short words. Well, and
you gave me too. And if you

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could give advice to our listeners,
what kind of advice would you give to

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them about wine? Have an open
mind, learn as much or as little

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as you'd like, trust your first
intuitions. And wine, to me is

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something that you can always learn.
I mean, I've got forty two vintages,

242
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forty three vintages, I have a
degree in it, so I'd make

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god probably about forty different wines.
I'm always learning something. There's something to

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learn, there's something to expand upon. You never will master it, which

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is which is cool. I hope
I never reached a plateau of making a

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certain type of wine. Yeah,
it's just ongoing. Yeah, it's it's

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if if you always want to constantly
be learning, keeping absolute Absolutely so,

248
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when you look back at your illustrious
career and forty some odd harvests. Um,

249
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what would you say is one of
your proudest achievements to date, it's

250
00:19:21.480 --> 00:19:25.160
a date because it's still in the
future. Right, you have a whole

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life ahead of you. Yeah,
it's still in the future, even though

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you're living each day as if it's
your last turn. It up a notch.

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Um, Yeah, let's let's see. Um proud of accomplishments again.

254
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I'm making wine for the consumers.
I've been very, very fortunate to be

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a part of some programs were very
successful that accelerated. UM. I was

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00:19:48.200 --> 00:19:52.640
hired on as the founding member of
Textbook Wines how about fifteen years ago.

257
00:19:52.799 --> 00:19:57.480
That has been an international and a
national success that my partner just sold three

258
00:19:57.559 --> 00:20:03.720
years ago. I've got four consulting
clients. They're small and I think kind

259
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of family run, which is cool
and very prideful going through the three term

260
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system. I like that, and
I like the fact that, you know,

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I think anybody can do a couple
hundred cases of something stellar. But

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can you add another zero at another
zero and bring volume with quality remaining the

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same. I think is a gift
basically, you know, can you do

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something that's five thousand and eight thousand
cases that tastes like it's two hundred cases,

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something that people don't think that they're
special, and you know it's a

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broad base. Again, I'm making
wine for consumers and people to enjoy.

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This is not food, shelter and
housing. You know, one is a

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00:20:40.640 --> 00:20:45.319
luxury product. It's meant to be
enjoyed with friends and family. Well,

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speaking of that, if you were
sitting at a table like we are now,

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and there's an empty seat at that
table, and we've got your wines

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00:20:53.519 --> 00:20:59.440
on the table, who from any
walk of life, living or deceased would

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you desire to share a bottle of
your wine with to show what you've done?

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00:21:03.519 --> 00:21:08.279
Oh, two characters, Robin Williams
passed away and Eddie Vetter pearled yah

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00:21:10.079 --> 00:21:18.680
together together creating something for me.
I feel like you were prepared for that.

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00:21:18.759 --> 00:21:23.519
That came so quickly, Wow,
so complete the sentence. For me,

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00:21:23.839 --> 00:21:33.599
a table without wine is like a
swimming pool without water and ties in

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00:21:33.599 --> 00:21:37.319
because you're a schimmerc Yeah, I
got it. Yeah, Ascott. I

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00:21:37.359 --> 00:21:41.119
have a question for you because you
were talking about we talked earlier about vintage

279
00:21:41.200 --> 00:21:45.039
variation, and you talked about,
you know, sort of the rough go

280
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that California has seen in the last
few years relative to the last few decades.

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And I'm curious when you look at
that, you think will still be

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00:21:53.240 --> 00:21:56.960
making and drinking wine in three hundred
years or more? Oh yeah, yeah,

283
00:21:57.039 --> 00:22:02.200
yeah, absolutely with climatic warming.
It is here. It's real,

284
00:22:02.279 --> 00:22:06.240
man, Um. You know,
there's same vineyards or same areas that I've

285
00:22:06.279 --> 00:22:10.559
been harvesting and making wine from for
several years, and they're getting right for

286
00:22:10.640 --> 00:22:14.039
sooner. Um. You know,
the highs are higher and the lows are

287
00:22:14.079 --> 00:22:17.799
lower. It's for real. So
three hundred years we might be making wine

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00:22:17.839 --> 00:22:21.720
in Alaska, you know, I
don't know. Um, It's something I

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00:22:21.839 --> 00:22:26.119
think we all need to really really
in our generation for the next generation and

290
00:22:26.160 --> 00:22:30.720
the next and the next um start
to look at and how can we slow

291
00:22:30.880 --> 00:22:33.279
things down. I'm not sure we
can reverse them, but we got to

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00:22:33.319 --> 00:22:37.799
slow things now. So if if
you unfortunately couldn't slow down and you were

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00:22:37.839 --> 00:22:41.839
sent to a deserted island, what
three wines would you take with you?

294
00:22:41.880 --> 00:22:45.880
Well, you know that's another interesting
question. If you're on a desert island

295
00:22:47.240 --> 00:22:52.119
and who's going to actually you know
who you can allowing the boat you want

296
00:22:52.119 --> 00:22:56.680
to fermenter because they're ferment fermenting.
Guy, can't ferment freaking anything. You

297
00:22:56.759 --> 00:23:00.240
get three lines and you don't have
to worry about refrige ration or ice or

298
00:23:00.319 --> 00:23:04.400
temperature outside. But three wines would
be your last three lines if you had

299
00:23:04.480 --> 00:23:11.240
it. If you had to pick
h my benchmark Salon Champagne, maybe just

300
00:23:11.359 --> 00:23:15.759
three bottles of that, okay,
if we couldn't have three, and if

301
00:23:15.839 --> 00:23:18.640
you have three different ones, guy, you're pressing it um. Then I

302
00:23:18.720 --> 00:23:22.720
would like, uh, let's see
what is the NAPA. You know there's

303
00:23:22.759 --> 00:23:27.119
some great stuff from the Tokolon Vineyard, Schrader and and et cetera. That's

304
00:23:27.160 --> 00:23:30.519
pretty cool, but out of my
price bracket. It's your island, so

305
00:23:30.599 --> 00:23:33.960
you can take whatever you want.
You're taking Salon after all. Yeah,

306
00:23:34.119 --> 00:23:38.000
yeah, things are looking up.
I would take probably a really really good

307
00:23:38.799 --> 00:23:45.880
French Burgundy Roumanique County, something like
that, and then I dig, you

308
00:23:45.000 --> 00:23:53.319
know, Cali, Sara, New
World, Sara m Radio Quatreaux or actually,

309
00:23:53.359 --> 00:23:56.519
you know, Shafer makes a really
good saw out of Napa real endless.

310
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There we go. See you did
it in the edge. Well I've

311
00:24:02.920 --> 00:24:07.559
got it's time. Now I've got
one more question, one more challenge for

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00:24:07.640 --> 00:24:10.680
you, and that is to parent
wine with music. You know the game

313
00:24:10.759 --> 00:24:14.440
we play here at the end of
wine soundtrack every time it's an opportunity to

314
00:24:14.519 --> 00:24:18.680
talk about some of your specific wines
and also what kind of music it makes

315
00:24:18.720 --> 00:24:22.519
you think of what you'd want to
listen to, and then maybe we'll all

316
00:24:22.599 --> 00:24:27.119
try it at home. So I'm
going to start with your Rumpus twenty twenty

317
00:24:27.200 --> 00:24:32.759
Sauvegnu Blanc. You said these are
your value wines, your entry level wines,

318
00:24:33.039 --> 00:24:37.160
the rumpus wines. So what about
this wine. Yeah, that's kind

319
00:24:37.200 --> 00:24:41.880
of est wine. It gets things
moving, So that might be poolside.

320
00:24:42.000 --> 00:24:48.759
It's my mom's favorite wine. So
as we come into the party, you

321
00:24:48.839 --> 00:24:52.160
know there's a bunch of kids running
around, jumping in the pool or rambunctious.

322
00:24:52.400 --> 00:24:55.599
We'd have to turn it up a
notch. Maybe something from the Beastie

323
00:24:55.640 --> 00:25:00.640
Boys Sabotage. You guys know that
one. And this is a avenuon blanc

324
00:25:00.720 --> 00:25:03.279
that is not new Zealand style.
So is it a little more sun Sarah

325
00:25:03.319 --> 00:25:07.480
like, Um, how would you
describe it? Uh, Scottie Peace style.

326
00:25:07.880 --> 00:25:11.839
UM. I would think, you
know, kind of a California definitely

327
00:25:11.920 --> 00:25:15.559
new world. UM. It's again
unctuous that has weight on the palette and

328
00:25:15.559 --> 00:25:22.359
it's about eight percent U Beryl fermented
its age sur lee for about five months,

329
00:25:22.400 --> 00:25:26.240
so there's weight, texture, lots
of ripe melons, UM picked over

330
00:25:26.359 --> 00:25:33.039
two different UM picking dates. It's
it's a bigger style. Yeah, okay,

331
00:25:33.119 --> 00:25:40.640
what about your UM rocks the California, the Sonoma Rocks and UM Cabernet.

332
00:25:41.119 --> 00:25:45.160
Let's see music, okay, X
kind of getting into the UM.

333
00:25:47.680 --> 00:25:51.119
So now in this imaginary barbecue,
we went from Sylvinia Blanc. We missed

334
00:25:51.200 --> 00:25:53.160
Chardonnay by the way. Maybe we'll
come back to it. Okay. So

335
00:25:53.279 --> 00:25:56.559
then this was this is kind of
um. You know, the kids are

336
00:25:56.640 --> 00:26:00.880
probably in doing the video game things. So we're outside. It's still warm.

337
00:26:02.720 --> 00:26:04.720
Um, we've had a nice meal, or maybe we might be in

338
00:26:04.759 --> 00:26:08.839
the middle of the Argentina. Sado
got ahead Sado every day last week,

339
00:26:10.200 --> 00:26:12.599
so wonderful. UM, something kind
of brooding. Maybe. One of my

340
00:26:12.640 --> 00:26:18.920
favorite artists is Thievery corporation. Um, and there's a great track called Sweet

341
00:26:18.960 --> 00:26:22.640
Tides that I really dig. Um, you know, go to Spotify and

342
00:26:23.920 --> 00:26:27.440
do Thievery Corporation. They play in
northern Cali quite a bit, so that

343
00:26:27.519 --> 00:26:32.079
goes with the cabernet from Rocks.
But then let's go down south to Rocks

344
00:26:32.160 --> 00:26:38.480
of the Andies and a quintessential Argentine
grape malback. Yeah, Um, they

345
00:26:38.559 --> 00:26:41.200
have might Okay, I have a
good artist there. I was listening to

346
00:26:41.240 --> 00:26:45.880
a little bit earlier today. Um, and I just turned my buddies,

347
00:26:47.000 --> 00:26:56.720
my Commandante's in Argentina to this.
Last week was um, I just got

348
00:26:56.799 --> 00:26:59.400
oh yeah, yeah, yeah.
A guy who also lives in Oakland.

349
00:26:59.400 --> 00:27:02.960
I think he's from East Coast,
but from Oakland called Citizen Cope. Kind

350
00:27:02.960 --> 00:27:07.359
of a balladeer, singer, a
songwriter. We'll go tour solo and we'll

351
00:27:07.440 --> 00:27:12.279
also tour with a band. But
he's got some nice riffs, good sense

352
00:27:12.359 --> 00:27:17.880
of humor, optimism. Um doesn't
like to be controlled, So I think

353
00:27:17.920 --> 00:27:22.440
that kind of puts the Ardentine thing
all wrapped up. And then we'll finish

354
00:27:22.519 --> 00:27:29.759
with your sp drummer wine and we'll
go back to Chardonnay. Your quintessential California.

355
00:27:30.200 --> 00:27:33.400
Chardonay. You almost have it there, Alison. You know, when

356
00:27:33.400 --> 00:27:36.680
I'm in the UK, it's like, I love the way the women say

357
00:27:37.039 --> 00:27:41.400
chardonay. That's why I make it
um. So yes, let's see.

358
00:27:41.480 --> 00:27:45.680
So I have to go to a
necessarily a new genre, but it would

359
00:27:45.799 --> 00:27:49.000
have to be something, you know, kind of mellow, nice melody.

360
00:27:52.440 --> 00:28:02.079
What have I been listening to?
M drawing a blank here again, moving

361
00:28:02.160 --> 00:28:07.920
to the to the Thievery Corporation and
trying to think who was at Bottle Rock

362
00:28:07.000 --> 00:28:11.400
or who's going to be there?
You know, there's kind of a cool

363
00:28:11.480 --> 00:28:17.519
Mexican band called Kinky that has some
great riffs and some great rhythms. And

364
00:28:17.640 --> 00:28:19.880
then might kind of because Chardonay would
be our second one still beyond Blanc,

365
00:28:19.880 --> 00:28:23.599
then Chardonnay and then Rocks, Cabernet
and the Andi. So we're still a

366
00:28:23.599 --> 00:28:29.440
little rambunctious, kids are still running
around. So try try the band Kinky.

367
00:28:29.599 --> 00:28:32.680
You had some young Mexican guys I
think out of Mexico City that have

368
00:28:32.799 --> 00:28:36.799
some great moves. Cool. Okay, well there you go. We now

369
00:28:36.880 --> 00:28:41.519
have a new playlist. So Scott, my final question for the day is

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00:28:42.240 --> 00:28:45.960
what wine region in the world.
I know you just got back from Argentina

371
00:28:47.000 --> 00:28:49.079
and you split your time between there
and here, But what wine region in

372
00:28:49.119 --> 00:28:53.440
the world is at the top of
your bucket list to explore? Interesting because

373
00:28:53.480 --> 00:28:57.559
we had this round robin discussion literally
Friday night when I was in Mendoza,

374
00:28:57.920 --> 00:29:02.200
Argentino, and it's where would you
like to make wine? Are your number

375
00:29:02.240 --> 00:29:04.480
one wine destination? We all we're
thinking, and you know, Prima Donna's

376
00:29:04.480 --> 00:29:08.039
were like Burgundy and then Champagne and
blah blah blah. But I think kind

377
00:29:08.039 --> 00:29:14.160
of the Northern Rohan because it's rugged. I dig saraw Avignon. That's not

378
00:29:14.359 --> 00:29:17.160
Northern Rome, but it's more of
the Southern Rohan. That's where I would

379
00:29:17.200 --> 00:29:22.079
like to, uh, to have
a project that's to make wine. What

380
00:29:22.200 --> 00:29:25.279
about to visit same thing. I've
already been there a couple of times,

381
00:29:25.319 --> 00:29:27.319
but yeah, I love visiting there. The same thing. Well, so

382
00:29:27.480 --> 00:29:32.440
if somebody wanted to visit you or
find your wines, part two of this

383
00:29:32.599 --> 00:29:37.160
question is how can they find your
wines? So most of my wines are

384
00:29:37.200 --> 00:29:44.480
available through Nakedwines dot Com, direct
to consumer m I folded my two brands

385
00:29:44.880 --> 00:29:48.880
into their portfolio in twenty fifteen,
so eight years ago. So I would

386
00:29:49.000 --> 00:29:52.279
strongly suggest that you go to Nakedwines
dot com. Check it out, look

387
00:29:52.400 --> 00:29:56.200
look up Scott Peterson. You can
see me a couple of podcasts and uh,

388
00:29:56.319 --> 00:30:00.559
you know for what that is.
And then if you're we're in northern

389
00:30:00.599 --> 00:30:04.119
California, we do have a couple
of cooperative wineries. One is in Kenwood,

390
00:30:04.200 --> 00:30:10.160
one is in the southern part of
Napa. Contact anybody or email me

391
00:30:10.240 --> 00:30:12.440
directly if you're in town. If
I'm in town, I can meet up.

392
00:30:12.480 --> 00:30:17.160
We can taste some wines in the
barrels, hang out pul aside.

393
00:30:17.200 --> 00:30:22.359
Maybe, yeah, I'm around northern
California. Sounds good. So if you

394
00:30:22.440 --> 00:30:27.119
head up to Sonoma and you want
some unctuous big what does rock stand for

395
00:30:27.240 --> 00:30:32.559
again? Retro, obsessive and extractive. Yeah, so if you want some

396
00:30:32.720 --> 00:30:37.480
rocks, then find Scott Peterson.
Checkout Nakedwines dot com. Look him up

397
00:30:37.559 --> 00:30:40.640
and check out his wines. We've
got rocks, rocks of the andies,

398
00:30:40.960 --> 00:30:45.759
rumps, rumpus and sp drummer.
So, Scott, thank you for joining

399
00:30:45.799 --> 00:30:48.039
us on wine soundtrack. I hope
you had a little bit of fun.

400
00:30:48.480 --> 00:30:52.319
Thank you so much. Alison,
what a pleasure. Cheers Choo, cheers,

401
00:30:52.440 --> 00:30:56.680
thanks for listening to a new episode
of Wine Soundtrack USA. For details

402
00:30:56.680 --> 00:31:00.240
and updates, visit our website wine
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