To work in wine is to work incredibly hard. It is physical, mental, emotional, spiritual. It requires deep knowledge in agriculture, science, and business with an instinct for what comprises fine art. It takes vision, patience, grit and being on the right side of serendipity, often. And, it is as equally uplifting as it is heart breaking, as preparedness is no guarantee of success.
At 5am on September 15th of this year, I set out in the pitch dark from Calistoga with Kirk Venge, third-generation Napa winemaker with two brands of his own and winemaking consultant to some of the most exciting wines being made in California right now.
