Welcome to Wine Soundtrack USA. Listen to the passion with which producers narrate their
winery and their worlds. In thirty answers discover their stories, personalities, and
passions. Hello, friends and listeners of Wine Soundtrack. This is Alison Levine
and today I'm in the Santa Rita Hills with Peter, work of Ampelos Sellers.
Peter, Welcome to Wine Soundtrack and tell us about Ampelos. Thank you
so much. Great to have you here, a kind of coming back here.
It's awesome, it's a beautiful. We're sitting here, the sun is
almost sitting over the vineyard and the back. We're sitting here in the house,
getting waiting for a good meal. And so your Ampelos Sillas was a
crazy project that Rebecca and I we started up like a good twenty five years
ago when we bought a piece of property up here in back then it was
Sayings Valley West kind of and then it became say to Rita Hill too.
Are very lucky to be in that appellation in two thousand and three when it
was proved like a twenty years ago. So we start out from squat,
there was nothing on the lands. Rebecca and I had absolutely no clue of
our farming we or it executives. We just love to be on the professional
floors and to not be out in the farm country. But bought the lands
and decided that wouldn't it be great to one day look at the venue,
to have the dogs and horses running around around you and just see where that
would take us. And that's what you have today. That's what it looks
like today. Is that go? Is that very cool? So tell me
about this property. How many acres are we on? So we purchased eighty
two acres in ninety nine as raw lands with nothing planted on it, and
then we initially two thousand and one planted fifteen acres because we're in saying the
Reading Hills, because a unique climate you have. As we look out,
we can already see the evening focus rolling in from the ocean with the cooling
effect. So it is ideal country for pino noir, So two third pino
noir plane, Little Serah, little Gnas, little viny, little reason as
well. And then in two thousand and four we expanded with another technique,
so twenty five acres planted in two wow, and a nice variety of wines.
And in terms of your wines, what's your total case production and where
are your wines? Where can we find your wines? So we make about
five thousand cases twelve packs Rebecca and I. We sell them through different channels.
We of course have a taste and as you should have in the wine
ghetto in Lumpo. We have a course of website where you can buy them
online. We have a great wine club with a lot of real passionates wine
lovers that have been participating in that wine club that we kept going for many
years. We have some many good friends that we met through the wine club.
Our wines also distributed in the United States in different states California, of
course, New York, New Jersey, Colorado, Texas and a couple of
the states that are your small all the sales volume. And then internationally actually
our biggest market of any market. There's a little country that a few people
know about called Denmark. Guess Whine because you're from there, because you're the
Danish cowboy exactly exactly. So it's actually a huge market force because we love
going there. People love the wines, people love wine and food, people
who appreciate you always spending good money on wine. So it's a great market
force. We just this morning packed up in order forward Norway. We are
in Sweden. We are also just getting into South Korea. For number of
years, we've been in Singapore and in Japan. That's a very great international
market. I mean, you're really all over there. So you're from Copenhagen,
well from Denmark. What is your first memory relevant to wine? So
I remember growing up that my parents not like they were drinking a lot of
wine, but on Saturday evening they would open up a bottle of wine.
And you know, I had three other siblings much older than me, and
they left, so I was like the only one back home, and you
know, I was probably ten twelve years old. On Saturday evening, I
gave Peter a little glass, so I let him taste some of that.
When I went traveling with my parents, my father loved to go to wine
regions like wee those in Fains, so Germany tastes a little bit of wines.
I would sneak in there and taste with him. And I just had
this interest in wine. And then after a graduate finished high school, I
took one year off worked at a hotel restaurant, and there I got in
charge of the inventory and the main guy was teaching me the difference between the
different French wines and the Italian wines, and I got really excited about back
then. So somehow wine has always been my interest for so many years.
And is there one particular wine that stands out as one of those aha moment
wines that put you on a trajectory or opened your mind up to something,
or just was just a perfect time and place, you know what? In
general, I hear there's often because said, oh that was the way.
Well I had that, y'all romany County two thousand and five from DS whatever
it was. Well, anyone who has romany A County says, aha,
right, I've acted. I've had the two neighbors Invenias, but but not
that one. But there's none of those. But there's actually one thing that
sticks out there. When I was trained to get my quartermaster to assumeing a
level two in two thousand and fifteen, Rebecca said, what do you know
the least about? And you know it's all self start is So I said
it's probably Spain. So she said, let's go. So we went to
Spain for three weeks in December. Our highlight was we went to pre or
Rods, and in pre Rods we spent some time with a Plateos. We
spent some time with Renny Papierre, the younger one, and we really one
evening we're trying at a lot of wines with him, and one at some
point in time he opened up there's a bottle of Kernec Kernan. And when
I say that, I'm like, oh my god, that opened ups on
for some for me and that was why we now make carr now every second
year. So so there was one bottle there that stood out Wow. Well
see it's an aha moment. I mean it may not be the quintessential of
like my life changing, but carrying on, yum, I mean it's yum.
So you know we're in your home. I see you have a little
wine cellar. I can see the window to one. I don't know how
much wine is there and where else it's hid in the house. But what
would we find here? Is there a lot of ampelos? But I'm sure
there's a lot of amplos because that's what I'm drinking right now. But what
else is in your cellar? What do you what do you drink. Yeah,
No, it's a great quase to be about seven hundred and fifty bottles
in there in the cellar. And what you would find in there is there's
very little amplos in there. There's about open the corner there's bobby like two
or three cases of amplos. And in general, when Rebecca and I opened
wine here, which appens pretty much seven days a week or maybe eight days
a week. So when we opened up wine, see probably about three out
of four bottles and not employers wines. And that is because we just love
to learn, We love to try new things. We have waves of different
grapes we go through. Right now we are very much on im men fear
kind of wave. We love that. We love great roan wines, and
we just think there's so much great value you can find around the world.
On the white side, my wife is just pointing herself to the nose a
thing that means that she agrees with there on the white side, we love
a lot of Spanish whites right now. We were exactly a year ago we
spent some time in Portugal and yeah, they've got pot one up indoora,
but I mean some of the red wines coming out of outdoora just like amazing
wines. So we buy a lot of wines from over there that we enjoy
it. Anything you opened up recently that drank really well, I mean last
night we had a Gordon can you find that isn't in the dress somewhere on
it. Last night we had a really great It was a basic coat drone,
probably like twenty five bucks a bottle, and we had it with some
spicy food. Last night. It was a great a swim bacon and then
organic vegetable disks that we had we could spice level and it just appeared perfectly.
We just we're not into like popping one hundred dollar bottle of wines ever
nights. That's just not our style. We got mons of them sitting there,
but we don't open. We just like to find good value wines and
open them up and have fun with them. Absolutely. So. Do you
think there's a such thing as a perfect variety? No, I really don't,
because first of all, if I start defining perfect varietal, Rebecca is
going to jump in because we have two different definitions. And of course a
peanut Noika you got, she's the surround woman. So therefore just for starters,
and there was no perfect varietal in our household here. But I also
think that it comes and goes in waves. Also think that it's about what
mood you're in. I also think, you know what time of the day,
what is it going to be? Is it by itself? Is it
with food? Is it what I called the after dinner wine, when you're
done with dinner and you turn on the fireplace and pet the dog. What
kind of wine do you want to drink when you know you're sitting there and
enjoying things. So it depends upon exactly where you are the situation. Absolutely
so for somebody you know who who isn't necessarily you know, there are people
I should say that the despire for perfection, right scores? People go after
scores, and people look at high numbers as being perfection close to it.
What's your opinion on wine critics and scores. I really believe that wine critics
were very important when it was hard to get information about wines pre internet.
Yes, exactly when I mean when Robert Parker became popular and people in like
Midwest could not just drive out to the wine who in taste the wines themself.
I understand why it was important. I read winespeake to from beginning to
end for many many years myself. I just think that today when you have
so much great knowledge out there, so many people everybody's a journalist nowadays,
So don't take me wrong, but but there is just so much great information
available out there through blogs and through podcast and through social media, etc.
So I just think that in general, the value of the importance of wine
and elytics scorning wines, it's just not as as high on my agenda as
it was in the past. So for you as a wine drink or red,
white or rose, yes still are sparkling. No, I mean,
I'll tell you so not to do name dropping. But it's just three hours
ago we were sitting out here with our good friend Russell and having a good
meeting with him about the well. We popped the bottle of white wine and
then we popped the bottle of rose wine, and you know, you and
I and we back how we're going to be drinking some red wine laid on.
It's again about where where we are watched situies. I would say that
probably about two out of three bottles of wine we're doing out red wines,
okay, still are sparkling. So sparkling is interesting. Like yesterday afternoon we
had a great bottle of actually ambulo sparkling one. But in general, I
don't think I'm a very good appreciator of sparkling wines. It is rare that
we owe most sparkling wines at home, even though we sort of make it
ourselves. But you sort of make it, but I mean it. I
think that in general, spark good sparkling wines are just price a little bit
too high. I'll rather spins. You have the money and get a great
bottle of white wine. Absolutely so Um, you spoke a little bit about
the wine you had, the coat drown wine that you had, and the
dish you paired with it. And obviously you guys are big cooker. You
know, you cook a lot. You have a lot of spices here,
you work with a lot of different things. You have a garden outside.
I'm curious how you approach food and wine pairing. Do you think there are
rules to follow? Do you have guidelines you can suggest or you know,
is it just whatever the mood brings you? So I think, first of
all, this thing about finding a good wine that the pairs with food.
Wall think about that. You make wine once a year and you make food
every evening, so it's all the other way around. How do you find
some food that pairs with wine? Right? So what I love when I
do wine maker dinners. I just got back from three weeks to Denmark,
where did twenty three wine maker dinner and tasting events. It was I met
a lot of eating and drinking. Yeah, it was great and I still
still last. Wait. But the thing about that is that it's so cool
because typically the chips have had a chance to taste the wine and they will
do their very best to match their food to the wine. So here's an
example. We started a few years ago. We start doing orange wine.
It's basically skin fermented alborno, which is very unusual because you got tenants on
a white wine which you are not used to. I was at the very
highest inam Golf Club in Denmark. They did wine Makeer dinner. Seventy people
and these are not people with tattoosa and rings and their eithers. Their style
is people right, and their chief put on a five course dinner and one
course was active with orange wine with Aspergus white Aspergus with orange wine. I'm
like, that's daring, but it really worked. And you know that's so
great when you work with chiefs, a good wine maker, dinners that really
know how to pair things. The ether night, Rebecca was doing a wine
maker dinner at the La Zoo where they had also a menu, and she
was talking about that they have their bar mundo fish that they are made with
active with green curry and what else queen curry and black ancient queens, right,
and they have queens and they have paired that with our sakranas plan our
suras, And you said that worked really well, right, You're so good.
So I think it's so awesome when a chief takes a wine and does
something on the usual and makes it work. So for somebody who hasn't had
the pleasure to taste Ampoulos yet, what do you think they're missing out on?
As? No, I mean what we stand for, and this will
be a little bit longer. One we believe in number one, we believe
in farming. We believe in its our own grapes. I'm looking at the
vinea right now out through the window, a vinea that we planned in one
h four and in two thousand and six took through conversion to organic biodynamic laid
on sustainability regeneratives. So it all starts and being all starts with good farming,
good conscious farming, not with a bunch of crabby chemicals introduced along the
way, and really a principle of not controlling vines, not being a chance
with it, but working to it in a partisi with vines modern needs,
or with the microbes with good beneficiary insects, with the weather, etc.
So exactly Rebecca's going to try in a little bit here tell you when you're
preparing I said, ts kind of jumping on it, no, but that
is where it begins, right, So good conscience farming, and you're certified,
of course. And then when we bring him into wine or then it's
about low intervention whatever you hear. We call it natural wines. We done
neatural wine making for almost fifteen years now, since two thousand ten. So
it's like no yeast added, no nutrition or no firmmitation adds added, none
of that added to it. We do a very low level of sulfides just
to make sure we keep the bacterial under control, and then just let modern
needs to be modern nature and develop a good wine. So somebody who hasn't
tried the wines, it is going to taste mother nature. That's that's exactly
it. It's modern nature, and that is what's fascinating Rebecconi, both x
I people, corporate executives, and for us to come out of that world
and come up here and learn how to work in a partnership with modern nature
and to create a beautiful product that goes in a glass of wine is fastening.
So if space Celians were to land on your property right now and knock
on the door, which of your wines would you want to welcome them with?
It depends upon the Yeah, well we'd start out with a glass of
Kronk blank. Well the claret blank. I have to say that the label
looks a little space like, I mean, it looks like something's coming out
of the sky, So that'll work. Yeah. So so here's the deal
is that we've been making wine rebeccan I since two thousand free, so we
got back two decades into it. But a couple of years ago we said
to each other, we've got to start thinking about the next days and what
do they want. So we had to create a new label. Two years
ago called Funkytown, and Funkytown is about something a little different. You see
the label looks so different from amplus labels, right, but it's about doing
new riotles, doing new ways. This is a Clarett Blank's white grape that
nobody knows about. It's a traditional shadow lifting pop and a lunk and doc
great that's always used as a blending grape. We did a hund percent.
It's from the biodynamic Vinyond Martian vineyard. Yeah. So perfect for the space
aliens is to give them something from Martian vineyards from Marsion. Ah, I
didn't see that coming. That's a good one. And that. We also
did a piquet, which is a low alcohol wine with a sparkling thing glows
in the dark. Is beautiful that we do the ns wine and Toto Alborno
and Kevin Angamans and they're just like different wines. Wow. Fun fun.
So for something you know, we're looking out at your vineyard. You've spoken
to that and you have you know, all these beautiful rows of vines that
are just outside the window. I'm sure you spend a lot of days walking
through the vineyards, spend a lot of time out there, especially because you're
a biodynamic producer, which means you are in touch with Earth. So I'm
curious. Do you ever talk to your vines? No, I don't.
It's funny. Wait, but talk to the lines. Good job, nice
job, Sue, you're behind Joe, you're doing great that I haven't done
that one. I don't. I don't sing too And I don't think it
really mat us. What I think that matters, truly be even this,
is that they know that I care. They know the weak here, the
vines can feel the weak here for them, and I think that's what is
really important. So are there any sort of good luck rituals that you do
at the start of harvest? I know that you're gearing up for another one
coming up in a few months. Any good luck rituals established good luck ritual
because it just make you sure everything is really and clean. And a very
important part of harvest is to make it a social thing. So like,
for instance, what happens and we day doing harvest, Rebecca cooks for everybody,
So all the meals we're having is made by Rebecca. And I think
that's one of the richels is that everybody who works at the house knows that
it's Rebecca's homemade cooking. So you know, we know that every vintage tells
a different story. We're blessed here in California to have a lot of consistency
more or less, do you see more vintage variation or do you see more
commonalities from one year to another. I think we are seeing a little bit
more extremes nowadays. Like last year we had when HARS was just about to
start, we had six heatspiked days in a row. We've never seen that
perform six days in a row where it was above one hundred degrees. This
spring, we actually saw frost in the second week or May. I haven't
seen that paform, So just like what was that two weeks ago? A
week or so. I think we're just seeing more extremes nowadays. But our
extremes are really nothing, nothing compared to school, compared to the extremes that
you were seeing in Europe for examples. I mean, we we'll still talk
about them, and theyre enough to start bothering us a little bit. But
when you see about like the frost and the hill and whatever they've had in
different regions of Europe over the last five years, it's been crazy I think
our we are lucky that we are so close to the ocean were I mean
again, we're looking at the just an ocean funk that's rolling in by now,
and the Pacific Ocean is fairly stable in temperature with the cold temperature come
down from Alaska that we do see relatively stable situation here compared to many other
places. Aside from any sort of curveballs that Mother nature throws, are there
any signs, omens or predictors that you look for that are going to tell
you what a vintage is going to give you. We constantly look for what
the weather forecast is. We constantly look for how much wain we're going to
get, and these different facts. So let's talk about rainfall second. However,
it's rainfall where we are is fourteen inches a year, and it's a
message from first of July to the end of June. The next counter yea,
So it's basically over the winter twelve months and this year, over that
rain year, we got thirty four So we basically got two and a half
times Ebott's rainfall this winter, which is the highest we've ever seen. And
what does that do, well, it's very weird and all kind of problems
with the soil and erose and whatever. That's fine, we'll fix that.
But I think we can see right now in the growth of the vine.
The vine started late this year because it was a cold spring. It's still
a little bit chilly out there for the year. Bars with all the water
we have in the ground, I'm just seeing growth in the vines right now,
like absolutely, they're going nuts right now growing. It's really cool.
Interesting. So we're going to step away from wine for a second. And
I'm curious. You had a career in it prior. But when you were
a little boy, what did you want to be when you grew up?
I knew exactly once I read this book my parents had in Danias said.
I was called what can I become? And I was looking for how can
I make the most money? And it was either to become a doctor,
to become an attorneyer to become the engineer. And I didn't like doctors.
I didn't understand what an attorney was. So I want to become an engineer.
And that's what you did, exacted, That's what I did. And
my dream was to become the electronic engineer, which I ended up becoming even
though I never worked in the field, and I wanted to work for Bang
and Olus and it was a high end old stereo manufacturer. Then like that
didn't become part of the real thing. It did or didn I never worked
for Biano, but that was what I want to do. I think it
was ten years oldways that I want to be an engineer working for Bianno.
Wow. So when you're not working, how do you spend your free time?
Now? I mean, it's it's the question is what is work?
It's such a gray area, right, So you know, like right now
we're sitting having a nice time. It's great to see you again. We're
going to have a good evening with some good wine and food. And is
that work? Is it work we're doing right now? Is it when Purple
was here a few hours was at work? And you know this weekend we
spend it with some friends and and and it's a gray area. So what
do we do when we're having fun while we sold us still working? Very
often what we like to do is we like to take good care of our
bodies. We like to do your exercising. We like to do our weights
and our stretches in the morning. We like to go for hikes. We
really enjoyed traveling music without going to concerts. I was just playing you a
little bit of four weeks ago when I was at a Roger Waters concert and
Copenhagen recording some of that. We play music all the time, yet you
have a favorite band. Last time I saw Roger Waters was nineteen sixty eight.
I was ten years old. I've been a Pink Floyd fan since I
was nine years old. But we are very diversified in what we play on
music. What's that repect Jackson Brown? Repect it? I took that.
I know it's fine. I took it to a Jackson Brown concert. Yeah,
year ago, and she's like, who's that? And now the auto
places Jaxon Brown? And there was a little reggae playing when I walked in.
Yeah, of course we yea whatever that place. We just like to
We like to listen to different music all the time. Um, so you're
a big see over there in the corner right, I've got my fifth Finder
jazz bass over there. So Rugger Waters were to walk in right now,
which of your wines would you want to share with him? Definitely? It
depends upon who he's talking to output. Give a point mcclass and pinot.
Okay, so she's the Sarah girl, you're the Pino guy. What do
you guys drink for a romantic What makes her a romantic evening for the two
of you? Wine wise, yea and night have popped the botto sparkling wine.
It was good, a happy medium. Yeah. But if you want
to woo her, you open Sara. No I opened I know that is
her favorite. I will open up good. Uh huh. Okay, now
we know. Now we know the secret. It's not a about a first
course a second course. It's about the one wine. Yea. So tell
me something. Is there a piece of advice? You know, we get
advice all the time, teachers, parents, colleagues, friends. Is there
a piece of advice someone gave you at some point that you carry through in
how you work, how you live, how you look at wine, anything,
something that stands out poly There's going to be a long one. So
I think that in general. First of all, I believe we have the
best job in the world farming grapes, making wine. There's nothing as good
as that, and we often have meet people that would like to do that.
And you just got to understand it takes a lot of money and to
be able to get to that point where you can make things hang together and
go grapes and making wine. So there's a there's a way you get into
that. So I think that for people who are interesting getting on that journey,
you'll pay the ticket and make some money first through a primary career and
then jump into and do it following. We believe that getting into this industry
has added years to our life and not to maintain incredible amount of pleasure to
our life. That's definitely something we I'll pass on. The other thing I'll
pass on is when I went to a business school many years ago, there
was a teacher I had that drew three concentric circles on the wall and in
the middle there's a green circle. Around that there's a yellow circle, and
outside of that red circle. His point is at the green circles where you're
saved. The yellow circle is where you're not quite sure. On the red
circle you're totally nervous, don't know what to do. The more you push
yourself into the yellow and into the red circle where you really want to get
back to the yellow and back into the green, the more you push yourself
out, the bigger your green circle get. So this old thing about push
yourself in life, push yourself into unknown territories, and by doing more and
more on that, you'll see how broad and your horizon you get. You
see how much currents you get. You'll see how much more curse you'll have
to keep on pushing yourself. And that too answers from family life, to
religion, to sports, to career, to hobbies and to everything. So
push yourself. I love that because you know my question is two part,
because first I ask you advice that you carry with you, and you gave
us advice. That's my second question to others. I love how the advice
you just gave. The second one is something that obviously you live by pushing
your boundaries constantly. So so when you look back at your career and it
doesn't have to be wine, it could be wine. But what would you
say is one of your proudest achievements to date that It's really interesting because Rebecca
and I met with a person a couple that we are because of India's unable
to mention a couple that is known by most people in the world and talk
to them about wines, presented wines, and we can talk mot about it,
but that is that is one of my biggest achievements in life to do
that. My second biggest achievement was that in the biggest celebration of Fourth of
July outside of the United States is acting Denmark. There's a park in northern
Denmark dedicated to US Fourth of July celebration where there's like ten twenty thousand people
every year up there. And in twenty fifteen I was invited to be the
main speaker at that event and on the Danish television whatever. And now that
was a very proud moment for me. As well. Some years ago I
was given the American Danish Innovation Price for the work we've done on organing part
and sustainable farming. And then the fact that I for a number of years
I've been on the board of directors of the California is Sustainable Wine Growing Alliance,
which is the biggest sustainable certification program in the world. I've been the
chairman for a couple of years of it. Those are good. Yeah,
you've achieved quite a lot. I think there's probably more to achieve. I'm
curious. You know, we've talked a lot about wine, food and wine.
All the dinners you do. Obviously, wine plays a part. You
said that you and Rebecca drink probably eight nights a week. So complete this
sentence. For me, A table without wine is like a bad table.
No, there're got to be a bad one, is like because like you,
food without salts. Yeah, that's probably a good one. Yeah,
all right, that's good about that. Okay. So you have a big
dining room table here, you set up a big meal, You've got your
bottles of wine on the table, but there's an empty seat at the table.
Who from any walk of life, living or deceased would you want to
share a bottle of ampelos with? Wow, that's a good one. Alive
or dead, up to you. I think that one of them would be
Rudo's Dina. The problem is he didn't drink alcohol. He was a founder
of the Biodynemy, thinking he would be an interesting person to talk to.
So obviously you were talking about these extreme weather things, you know, kind
of putting this all together just as a thought on this. We talk about
these weather extremes, and we know that there's climate change, and you refer
it a little bit to this in talking about being in the Vadere and such.
Curiously think we'll be drinking wine and five hundred years you know what I
think I would have to answer? Unfortunately, not really. I think that
the whole world is moving too fast in the wrong direction, and too few
people really seem to care about it. So unfortunately, I'm not sure that
that we are still going to be in a situation in five hundred years from
now where it would be viable to produce wines. I know it doesn't sound
very positive, but I'm just I mean, we see things changing right now,
and like I said, there are too few people seem to really pay
attention. One of the things that we began. I constantly ask each others
what can we do? We can't do a whole lot because we're so small,
but what can we do to change things? We took twenty five acres
of our property and planted wines in them, and we know that that has
a good impact on modern nats. We've seen how we have been healing the
soil over the years that we've been doing our queen farming, organic pattern and
whatever farming here. But I just believe that there are too few people in
the world that seems to pay attention to this, and considering that it is
every half an hour we're losing a football field of soil to urban development and
to erosion in California itself, it is like just scaring what's going on?
Yeah, Well, so if that were happening right away and you were sent
to a deserted island, what three wines would you want to take with you?
Any three wines. Probably a bunch of wines. I've never had the
money to taste in my life, so it would be some of them are
just kind of the obvious. Let's just get back to the domain Roman equnt
o five from the Roman E County vinyard, because I would tried, I
wanted tried rot me, I'll be wound, and the task from the Nabi
vinyards. Another wine to bring would be a really old chat to decam I
think with these is a super exciting to bring over there, and I would
probably bring some oats and the ice wine from most of them, and a
surah of course, a good chat of the top. You get a fourth
wine because you bring her back on with you. Well to go to a
happier place, because you know it is a little sad to think about where
things are going or could be going, but to get to a happier place.
Let's go back to music. Because you are a music fan, play
a little game, you know, wine soundtrack. We gotta pair wine with
music. So I want you to pair some of your wines with music,
what they make you think of. And I want to start with the Claret
Blanche that we have been enjoying while we've been talking. Okay, so it's
kind of a lot a min reality. It's got a lot of things sticking
out, so it would probably be it would be something a little bit more
noisy in it. It might be you know, what, does Danye's music
counts? I can think about some great Dani's music. I will grew up
with a Dani's band called Sevats Rose and any set was a sing on that
band, and he had that screaming voice and I could see it just totally
fits with their claret banks. I love it. I love it. Okay,
what about um Peanut Noir? Now you name your wines by they have
names like row and pie right right exactly? Quick characters? Yes? And
so how many different Peanut no wires? Studio? So we do four different
peanut noires. We do our Saint Rita Hills and then we do a Lambter
row and a new where the new is about sic single clone, row is
about select multiple clone and lambda is the main one. Let's do lambda.
So what I would pair with a lambda is that it's a I mean,
I'm getting back to some of my favorite stuff. You know, some pink
Floyd. My favorite pink Floyd is just like wish You Were Here from the
album Wish You Were Here, And it's just such a nice soft song and
I think it would just work perfectly with a bottle of lambter And what about
Sarah? Oh, so Sarah, you need a little bit more bombastic stuff.
You need it with something with a little bit more written to it and
saying you know what, what do you think, honey? What music would
you pier with your sura? Ask that's a good battle. That's getting her
off the hook because she you know, she's hiding over there. Yeah,
she's hiding over there. So I might pick some some No, I think
I had to go to do some a little bit more classic rock and roll
kind of stuff. I can think about a good a couple of good rolling
stones, songs. Yeah, yeah, good. And you see how I
did that? Your favorite piano, her favorite sura. You got music.
It's a perfect evening. Yep, exactly. Well, we have come to
the end. I have one final two part question for you. The first
part is what wine region of the world is at the top of your bucket
list to visit? Ah That is interesting? What because we really love to
Probably because we never been there. Probably Mendoza. We've never been spending time
in Southern America, so that would probably be one. Because we've done We've
been in most of the world's wine meetings all over, never been there.
That might be the top. Is that one you have in mind? Honey?
One Alaskan wine? We did Alaskan wine story. So, so we
were up in Alaska years ago and she took she grew up there, and
she took me around and we met with this guy who was a wine by
our fours and wine stores. Sorry, and rebeggan him started talking about wines
and excuse me, m and there is wine made in Alaska from milk milk,
white milk milk. So he said that they had they have like one
bottle every year. They're big auction, big live auction and they have these
live bux and items, and one of the oxide items is this bottle of
milk wine, Alaskan milk wine wine. It was early on and it was
a monastory. They've made it. Wow. So so what they do is
that they put this on the auction item and somebody pays a lot of monified
and then next year brings the same bottle back again because nobody do want to
drink that stuff? And you never you never bought it and just drank it.
Nobody. Well, okay, So the second part of that question is
if somebody is coming here to the Sandinez Valley, to the Santary To Hills,
how can they find you and how can they taste your wines? Is
this great? Think all the internet? So it just I'll go on google
it, google implos ampelisms. But do not find the resort in Greece,
because while that's wonderful, that's his sisters. You want to find the winery
in California. I know somebody who's been there right down. So google empolos.
Go to the social media. Were on Instagram, were on Facebook,
we are on Twitter, LinkedIn whatever. Come to our eastern room, buy
some wines, have a good time. And the tasting room is in the
Lumpec Wine Ghetto, yes exactly, which is right at the eastern part of
Lumpo and it's open so five days a week, Thursday through Monday from eleven
two five to four on Monday, and we actually on Thursday and Friday,
and a couple of weeks we're starting up doing a little wine by in the
evening until seven o'clock. Come join us. Fantastic So you can't drink eight
nights a week with them, but you can drink five nights a week with
them. Peter, thank you so much for joining us on Wine Soundtrack.
I hope you had fun and let's go drink some wine. Let's do that.
Alison, great to see you and let's have a great time. Yere
cheers. Thanks for listening to a new episode of Wine Soundtrack USA. For
details and updates, visit our website Wine soundtracks dot com.