October 22, 2025 • 45 mins
Peltier Winery & Vineyards is a fourth-generation farming family operation where the winery itself was established in 2001 by third-generation farmer Rodney Schatz and his wife Gayla in the heart of California's Lodi Appellation. What began in 1985 with Rodney's purchase of 40 acres of Old Vine Zinfandel has evolved into a 1,000+ acre sustainably certified operation producing over 30,000 cases annually across multiple wine collections. The winery's product innovation spans from rare Italian varietals like Teroldego and Vermentlno to modern offerings like Zante-a carbonated rose designed for today's conscious consumers with less than 1 gram of sugar per serving. Peltier distinguishes itself through complete estate control from vineyard to bottle, pioneering sustainable practices including being among the first to achieve 100% Lodi Rules certification and installing an innovative worm farm water treatment system that reduces energy use by 95%. Looking ahead, the winery continues expanding into new appellations like Clarksburg while maintaining their core phllosophy of minimal intervention winemaking that lets vineyard personality shine. Peltier consistently delivers award-winning quality across price points from $17-$60, earning accolades from Wine Enthusiast, San Francisco Chronicle, and international competitions. Their unique tasting room features a 24-wine WineStation system that eliminates waste while encouraging exploration of their diverse portfolio, embodying their brand promise of being "wine-smart with a wink"-knowledgeable experts who don't take themselves too seriously while delivering exceptional estate-grown wines that reflect four generations of farming heritage with three generations currently working together.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to Wine Soundtrack USA. Listen to the passion with
which producers narrate their winery and their world. Team thirty
answers discover their stories, personalities, and passions.
Speaker 2 (00:12):
Hello, friends and listeners of Wine Soundtrack. This is Alson
Levine and today I am in load Eye wine country
with a father and daughter pair. I've got Rod and
fair and shats of Peltier Winery. Peltier Winery, however you
want to say it, Peltier here in local Load Eye lingo.
But Farn and Rod welcome to Wine Soundtrack and tell
(00:35):
me you tell us a little bit about Peltier Winery.
Speaker 3 (00:39):
Thank you so much for having us and coming out.
We're excited to have you. Yeah, have Peltier Winery. Okay, Well,
from my perspective, let's see, I've grown up. I've watched
this go from nothing to something. My dad here's a
third generation farmer and built the winery in two thousand
and one out of a need that he can kind
of expand on. But my experience has been really cool
(01:01):
watching this go from just a pile of dirt out
here to now a big winery with a million gallons
on site. And you can tell a.
Speaker 4 (01:09):
Little more about that. So your third generation, third generation.
Both my grandparents on both sides were in the farming game.
Somehow my dad continued on and then we basically I
grew up in it and continued on just.
Speaker 2 (01:25):
As great growers are growing other things too.
Speaker 4 (01:28):
A little bit of cherries, and my dad's claimed a
famous kiwi the biggest kiwi grower in the county here,
But that's a whole bit of their story. So yeah,
basically wine grapes from the fifties to today. So yeah,
a little history there and then so long, like Farren
(01:48):
alluded to, in two thousand, we started building this facility.
And that was the reason we started building this thing
was because I was doing custom work outside at other
facilities and not getting the results. So it was just
a natural fit to go ahead and start producing our
(02:10):
own to create the wines we wanted to create. And
even in those days we were still the idea was
just bulk wine that we were selling to other wineries.
That evolved into labels now, but that's still our claim
to fame is mostly bulk wine that we sell to
other wineries still.
Speaker 2 (02:28):
And you have how many acres that you farm?
Speaker 4 (02:31):
So my operation and the family together is about twelve
hundred acres. Wow that you own beques a little bit
of its least, but mostly owned.
Speaker 2 (02:41):
Yeah, wow, yeah, twelve hundred acres. And I know that
Loudi is known for having a lot of different grape varieties.
So on twelve hundred acres, how many different grape varieties
do you farm?
Speaker 4 (02:55):
I'm mentally just throwing it out there about seventeen, but
I'm not sure, and some of those are very small acreage.
Of course, the majority is the typical varieties that everybody
else is producing.
Speaker 2 (03:10):
Do you have a lot of old vines in We
have one old vine.
Speaker 4 (03:14):
Es in left. Everything else has been removed, and mainly
because we can't afford to harvest the fruit by hand.
Everything's mechanically done, so it's just economics. But the old
vines in vineyard that we do have, my dad planted
on a trellis, so it's fifty five years old today
(03:36):
and it's still on that same trellis and it's still
being machine harvested. So it's a little unique in that
you think old vines are these little trees out of
the field.
Speaker 2 (03:44):
But it can be trellist as well. Correct, And so
seventeen different varieties. Anyone want to take a shot at
naming them all or a bunch.
Speaker 3 (03:53):
I can name what's in bottle because I'm not out
in the field.
Speaker 2 (03:55):
Okay, so this is you're not necessarily making all the
different grapes you grow. What do you guys to make here?
Speaker 4 (04:01):
We have?
Speaker 3 (04:02):
Well, I'll start with the very first with petite Serrah.
That's the one that started it all. Cabernet, pino noir
Toroldego is a really fun unique one. We have Fermentino,
c blanc, charnay, uh, Pino, Griggio, slowing down here Zin.
Speaker 4 (04:22):
Obviously wine, So those are those? Are? Zante is prietary? Yes?
And Zante's a play on white Zinfidel. It's dry white
Zim sparkle, so white Zim.
Speaker 3 (04:36):
We did it.
Speaker 2 (04:37):
Yeah, I'm gonna take a quick sipping.
Speaker 3 (04:39):
Absolutely, it's not what you think. It's very surprising.
Speaker 2 (04:42):
Nope, it's dry. It's it's very red for for a rose.
But it is dry, super dry. Wow, so so Zim.
So so you're doing the old school white Zin but
doing it dry and also red zin. Most of the
that you mentioned are pretty traditional grapes. Charltogo is kind
(05:03):
of interesting. Vermonino obviously is growing in popularity. What is
your total case production.
Speaker 4 (05:10):
For our own labels, including secondary labels and everything, would
be close to thirty thousand cases?
Speaker 2 (05:15):
And are your wines out in the market on national
distribution in certain markets?
Speaker 3 (05:21):
We're about fifteen different states right now with distribution, you know,
no big box stores at the moment, but pretty.
Speaker 4 (05:30):
Good in a handful of foreign countries right which countries?
Probably the biggest one in Sweden where we're in the
system B lodged program and a lot of Cabernet goes
out that it's in a label that's not pilled here,
it's in a shots label. This is the last name
and little deals in Denmark and Japan and China and things,
(05:54):
but the majority of our export is into Sweden.
Speaker 3 (05:58):
Ay.
Speaker 4 (05:58):
Cool.
Speaker 2 (06:00):
You both grew up here, but from different generations, and
I'm curious for each of you. What is your first
memory relevant to wine?
Speaker 4 (06:10):
Oh?
Speaker 3 (06:11):
I can, I'll start okay, visiting my dad and the
crew out in the vineyards during harvest season. My mom
and I would go do a big Costco run load
up on soda candy bars. She'd be making cookies for days,
and then she'd take my brother and I out there
one night and we get to ride the harvester and
give the guys all these all the sugar to keep
(06:32):
them coming throughout the night. I love those days, green memories.
Speaker 2 (06:38):
I needed a.
Speaker 3 (06:38):
Little sugar energy.
Speaker 2 (06:40):
So that's her first memory. What's your first memory relevant
to wine?
Speaker 4 (06:43):
Go way back, Go way back. Dinner table at grandma's house,
the jagga wine on the floor. And as little kids,
we were served wine and maybe had a little water
or soda or something in it. But yeah, we were,
you know, leaving my grandson.
Speaker 2 (07:02):
So it's still on the table all the time. Yea,
to start young, No, you have to start young. It's
important to get the taste. You're right, diluted with water,
but a little taste just to be familiar with that.
Speaker 4 (07:16):
You know, old world, you know Italian heritage, and that's
what we did.
Speaker 2 (07:20):
And yeah, so we still work in it. So there
you go. It worked. So I'm curious, over the years,
as you started to drink wine, taste different wines go out,
is there a particular wine that stood out to you
as like kind of an aha moment in whatever capacity
that aha was, And do you remember the wine in
(07:40):
the occasion.
Speaker 4 (07:42):
There's multiple for me. I mean being in a different
country and having something that I haven't had before, and yes,
the aha moments huge, and that pretty much happens every
time we travel somewhere, you know, because the experience of
what is unique and different to that area and you've
never had anything like it. So probably having the first
(08:06):
Bordeaux I ever really had in Bordeaux, or a barollo
in Pumonte, or you know, those are good examples of
what happened. I've been fortunately, go quite a few places
and that you know, I could Argentina and Chili and
you pick it in and they're all unique and different
and really good and exciting, and but one that stands out,
(08:29):
I'm pretty.
Speaker 3 (08:30):
You know, I think I got one. I think you'll
appreciate this. He has a friend who's a was a
wine maker in Napa, Jim Moore, and he had a
wine label called Uvagio, And this is the first one
that I remember being like, I've never had this before,
what is it? It was a premativo and I still
remember that. You still have a couple of cases.
Speaker 2 (08:49):
In then, but yeah, but yeah, that wine kind of
leaves an impression. Each of those wines, I mean, the
great thing about wine is that you may have one
aha moment that kicks it off, but it's hard not
to have many of them over the years. I mean,
you're right, every time you have a great wine and
food pairing or you open something up that just surprises you.
Speaker 3 (09:11):
Well, I think it gets cloudy or just a good experience.
Speaker 2 (09:17):
Let's see, let's see if we can uncloud you for
one second. Is there a wine you opened recently that
tasted really good? Maybe we're out to dinner, maybe you
pulled it out from your cellar.
Speaker 4 (09:31):
There is what is it? I don't know the working gosh,
we go out to dinner a lot and buy a
lot of wine just to try, you know, just to
be aware. So I was at an Italian restaurant not
too long ago, I'm trying to remember where, and we
(09:53):
had a a nebiolo, just a generic basicula. It was
very inexpensive, but it was great, you know. And it
doesn't need to be expensive, right, it needs to be
great at the moment.
Speaker 2 (10:07):
And yeah, absolutely, how about you anything.
Speaker 3 (10:11):
Well, I'm not gonna lie, you know, having access to wine, hear,
this is a lot of what I drink. But I'll
say my my go to at the moment, honestly, is
our Pino Gregio. You know Pino Gregios kind of love
or hate sometimes, but I think this one just has
so much flavor. It's kind of surprising. That's been my
(10:31):
summer go to right now.
Speaker 2 (10:32):
Nice. So you go out to eat a lot, you're
going to your own winery. But I'm curious if we
came to your homes, what kind of wines would we
find in there? Are you guys collectors of old ventures
of your own wine of neighbors? Do you collect wines
from around the world? Are there's certain grapes you like?
What would we find in your house if we came
in there.
Speaker 4 (10:54):
I don't know. I think you might be impressed. If
you at my basement, you would find a lot of
Napa cabs. Just because my wife really enjoys Cabernet, so
she's always at the point of, hey, we're gonna buy
this in this But the other day there's a new
(11:16):
retail shop down in Ripping. We went to visit and
they had all kinds of great wines at great prices,
and we ended up buying probably half a dozen imported wines.
I hate to say, but I gotta try them. I
gotta know what they're doing. And then they got some
labels that.
Speaker 2 (11:33):
But where were they from? What countries? What great?
Speaker 4 (11:37):
There was a mull Beck from Argentina. There was a
couple Italian barollos again, and my wife's also into sparkling,
so there was two French champaigns that she had.
Speaker 2 (11:48):
I'm getting a feel for what he has in his house.
What about you?
Speaker 3 (11:53):
You know, I'm probably part of the problem that's going
on right now where I'm not super loyal. I love
to try new things.
Speaker 2 (11:59):
I thought you were gonna you're part of the problem
that you're not drinking.
Speaker 3 (12:01):
Oh no, I'm drinking. I'm drinking my share. It's more
that I'm always trying something new. I get very excited.
We we just sold some wine into a really awesome
wine chopp in San Francisco, and I went a little
crazy in there. We had some of it last night.
Chilled reds are like a big thing of the moment,
and I personally love that. I don't know if it's
because we're all burnt out on white a little bit,
but going after some childread.
Speaker 2 (12:23):
What did you have last night?
Speaker 4 (12:24):
Oh?
Speaker 3 (12:24):
Gosh, you know, what was it? I don't even remember
the three.
Speaker 4 (12:29):
Different and so and and caring. But it was almost
this color, you know.
Speaker 2 (12:40):
And chillible. So when I ask you the most memorable wine,
what tasted really great? That the open recently chillible? Read
last night?
Speaker 3 (12:50):
We had a couple of thinks last night, you know
last Yeah. I have a big family dineerself.
Speaker 2 (12:55):
Okay, Well, so you guys work with a lot of
different grapes, and you far from a lot of different grapes.
So I'm curious, as a wine grower or great grower,
I should say, a wine grower, or as wine makers,
do you think there's a such thing as a perfect variety?
Speaker 4 (13:13):
No, that would be really hard to take the thousands
of varieties and whittle it down, because your next question
would be, what is it so? Right?
Speaker 2 (13:22):
I mean no, No, I mean I'm asking if there
is a such thing as a perfect variety, and if
there is, you would know what it is. I wouldn't
have to ask.
Speaker 4 (13:30):
The perfect variety from a grower standpoint, would be makes
great want turns into great wine, is productive, has no
issues in the field, It's not susceptible to milldwing bugs
and issues.
Speaker 2 (13:46):
Like what grape is that? Or is that not existing.
Speaker 4 (13:48):
It just doesn't exist.
Speaker 3 (13:49):
We're working on it.
Speaker 4 (13:51):
Maybe a I'll figure it out.
Speaker 2 (13:54):
So yeah, perfection is elusive, absolutely. I know that some
people seek perfection by aspiring to get high scores. And
I'm curious your opinion on wine critics and scores.
Speaker 3 (14:09):
Unnecessary evil. I don't put a lot of weight into it,
but I understand it might help guide your choice between
one or another on a grocery store shelf. So I'm
not saying they don't mean anything, but I think it's
more important to drink what you like, whether it has
a good score or not. But I know you have
to do you got to do it.
Speaker 2 (14:27):
Yeah, well you're the young generation, so older generation, what
do you think about wine critics and scores?
Speaker 4 (14:33):
I would say, if somebody's trying to tell you how
good they are, you should do your homework and find
out because it may be deception and the people that
are really doing a good job maybe aren't the ones
that are promoting themselves as well. So it's all about
going out there and trying it every day. Find another one.
Speaker 2 (14:51):
You have to be your own critic, So for somebody
for you guys, as wine drinkers, as your own critics,
redwea or rose.
Speaker 3 (15:01):
Oh, depends on the day.
Speaker 4 (15:04):
All three.
Speaker 2 (15:05):
Yeah, there you go. Then my next question is still
are sparkling? Sparkling, still wing, still still sparkling, but all
of the above and color absolutely. So for somebody who
hasn't had the pleasure to taste your wines yet, what
do you think they're missing out on?
Speaker 4 (15:29):
I think that the style we try to get to
and it's not always achieved, and you got to remember that,
you know, sometimes we're making product for market and so
we have to tweak things. But in general we want dry,
still clean, simple characteristics, nothing punched up, and not overdone
(15:52):
with all the additives that you can find nowadays. So
I think, you know, wall, Hey, there's some of that
stuff used because we need to, but in most cases
we do as little as possible, let the grape shine
and count on the wine maker to get it right.
Speaker 2 (16:09):
And what do you think people are missing out on?
Speaker 3 (16:11):
What are they missing out on by not tasting your wine?
By'm not tasting I mean dry, I mean extream val probably, Yeah.
I think approachability too. I think that somebody who has
all the experience in the world and somebody who's just
starting out would enjoy these, They're not complicated, you know,
they're great food pairing wines. I think that's kind of
(16:32):
number one.
Speaker 2 (16:33):
So, speaking of food pairings, how do you approach that?
Do you guys follow rules or do you not care
at all and you just drink what you want? Although
you I should preface that by saying it's not fair
to ask people in the wine industry if they don't
think about it, because inherently you have too much information
that you know how to pick. So what are the
guidelines you would share about how to pair food and wine?
Speaker 3 (16:57):
I think there are some basic general rules out there,
but don't overthink it, don't really worry about it too much.
You'll figure it out as you try. I think that's
kind of number one.
Speaker 4 (17:06):
You follow your mood for the moment. So if it's
ten thirty in the morning and you're on vacation, you're
probably not going to go open petitsa raw, but you're
going to have that sparkling or maybe something bright rose
or something like that.
Speaker 2 (17:22):
Then how do you pick the food you're going to
pair with it?
Speaker 4 (17:25):
I think that just comes with the game. If you're
tasting something that you know requires a little sugar to it.
Maybe you're going for some fruit to go with it
or something, but that's all just comes natural.
Speaker 2 (17:38):
I mean that's because you know wine. What I mean
do you look for do you look for contrast? Do
you look for acid to pair with I don't know,
fat or roundness to pair with roundness? Or do you
think you just follow rules of white wine and fish
and red wine and meat. No, make it easy.
Speaker 3 (17:58):
I think there's more nuance to it, for it depends
on how ner do you want to get about it.
I think first, are you picking the wine first or
the food first? That'll that'll help cut your choices. But yeah,
I mean acid cuts through fat, you know. But I
don't think that you have to just have white wine
with fish. You can have a light red So don't
put yourself in a box because you've heard some conventional rules.
(18:18):
Do a quick AI Google.
Speaker 4 (18:23):
You can use couple tools. When you get that fish
for dinner and your spouse is drinking cabernet, you can
do adjustments in your food just simply with maybe salt,
maybe lemon, maybe sugar, maybe a spice maybe you know,
you can create it a little bit even after the
dish is made. Uh So just depends on what you're after.
Speaker 2 (18:45):
I you know, you'd rather tweak your food than your
when I like it. It's a good lots of f
So if space aliens were to land on your property
and come walking up and knocking on the door, which
of your wines would you want to welcome them with? Say?
Well them to Peltier Wine O Triumph.
Speaker 3 (19:04):
That is our red blend. It's Cabernet, Petitserra and torol Togo.
That's been our like talking about a wood. It's one
of our highest awarded.
Speaker 4 (19:12):
Yeah, three of those can be grown on.
Speaker 3 (19:14):
The moon, right, I think that's the best representation of us.
Speaker 2 (19:21):
That's your choice. Which one would you want to welcome
them with?
Speaker 4 (19:24):
That's a good choice. The petitsera clearly is something that
load I does really well, So I would I would
steer toward that.
Speaker 2 (19:32):
Yes, And that's what you started with. Yes, So you've
been out here farming for a very very long time
and you grew up on it. So I mean, you've
really seen Lodie evolve over decades at this point and
far and you're not so far behind. You've got because
you grew up here, you've seen and we know every
(19:53):
vintage tells a different story. But as as Loadite people,
people who have grown up here, what do you see
do you see variation? Big variations year to year? Do
you see is it more nuanced? Do you see similarities?
What does load I give you year after year in vintages,
in terms of variation and.
Speaker 4 (20:15):
Like anything else there is, you know, the fact of
nature changes what you do constantly. So nature could give
us a huge crop to deal with, could give us
a light crop to deal with, could give us a
pester disease. So to you know, to try and say
that it's always lineal the same, very difficult to do.
(20:36):
That's our goal, and so the challenges come with Okay,
today we're going to go out and pit grapes, but
it rained last night. Now what do you do? And
that happens?
Speaker 2 (20:45):
But do you have you don't have big extremes here.
Speaker 4 (20:48):
Not huge extremes, but we it can. It can definitely
be a challenging harvest sometimes. Isn't that that many years
ago where we had rain like September and a lot
of it and it kind of just ended the whole harvest.
I mean people were scrounging through trying to pick up
the bits and pieces and still salvage it. But that's
(21:10):
an example of inconsistency. Right. But as generally we have
dry weather, good conditions, but once in a while.
Speaker 2 (21:19):
So are there any sort of predictors that you look
for that are going to tell you what kind of
harvest you might get?
Speaker 4 (21:28):
Oh, that's a really good question. I think for me,
just because I go out in the field every day,
or I try to drive around everything every day, I
don't notice the change. If I went away for a
week and I came back and saw the change, I
would have an opinion. But I'm watching it evolve as
much as I can, so I don't I can't predict.
I don't know.
Speaker 2 (21:47):
But are there any signs where you say, oh, okay,
you know, bud break is now, so this or a
bird flew over which means that or.
Speaker 4 (21:57):
Not that I could judge. No, you know you're talking
very Maybe maybe harvest is delayed by three weeks. That
might have something to do with it. The fall temperatures
became cool that extended it. That's a good thing. I
don't know. That's a tough question to say. I can
just tell you it's always a good year.
Speaker 2 (22:19):
Well, I guess one sign gives you some ideas, but
then mother nature tweaks in another direction and you have
to reassess. In terms of the vineyards, do you or
in terms of the winery do you as a family
or as a winery have any good luck rituals that
you do at the start of harvest, any traditions?
Speaker 3 (22:38):
No, we should. We talked about doing a T shirt,
oh harvest t shirts, and all I didn't do was
last year a ro up tradition, not to like mark
the startup harvest. But every once in a while, my
dad loves to cook, phenomenal cook so we'll go out
on the crush pad and do like a barbecue with
(22:59):
the crew, you know, in the day early. That's something
I think you should probably start. You want to start, you.
Speaker 2 (23:05):
Need to have a tradition, like just one of those things,
whether it's.
Speaker 4 (23:08):
Your tradition, is no tradition because it's on a whim.
We could go do that barbecue right now, you could
figure it out right, but we're not in the mood
to follower mood.
Speaker 2 (23:24):
So with so many acres. You're a pretty you're a
pretty traditional guy. I think I don't think you're you know,
like we were just talking before we got started that.
You know, you're starting to eliminate herbicides and go more organic,
and you're farming and things like that, so you're getting
a little more in touch with your vines. But how
in touch are you with your vines? You talk to them?
(23:46):
Do they talk to you?
Speaker 4 (23:49):
That's where the vulgarity. Yeah, you can hear it out
in the field when something does.
Speaker 2 (23:55):
But you ever praise them when they're doing well, they're
working for me.
Speaker 3 (24:01):
They're working on the woo wool.
Speaker 2 (24:05):
Well, you want them to work hard for you, You
should praise them.
Speaker 4 (24:09):
Maybe true, just haven't got that far yet. To talk
to the worms. We have our worm farm. That have
a worm farm, we do talk.
Speaker 3 (24:19):
To the worms there.
Speaker 4 (24:21):
There are best employees.
Speaker 2 (24:23):
The worms get talked to and the vines get ignored.
I see, I see.
Speaker 4 (24:28):
So the vines don't have they don't need a lot
of uh pats on the back. They do just fine.
But the worms, if they don't work, then our wastewater
becomes a problem. The worms are priority at the winery.
Speaker 2 (24:44):
What about when you get into the winery are do
you talk to the wines? Do you ever have to
coax it? Encourage it? Do you play music.
Speaker 3 (24:53):
You know, we know, But I'll tell you what we
do have is the sounds of the cellar crew. Really
it can be a little annoying, but they all love
to sing, and they sing loudly, and you know what
echoes in there and we can hear it up in
the office and sometimes it just comes out of nowhere
and startles you. But we know when they're singing out there,
they're having a good they're having a good day. So
(25:14):
we do like the sounds of the seller singing.
Speaker 2 (25:17):
And happy, happy workers are happy wines.
Speaker 3 (25:21):
Yeah, it's really great, Crow, exactly right.
Speaker 2 (25:24):
So growing up here and growing up in this business,
was this something you always wanted to do? Or when
you were a little boy, what did you want to
be when you grew up? Uh?
Speaker 4 (25:33):
An astronaut? No, yes, I always knew what I wanted
to really yeah. Yeah, born to do this, to do
and love it. Yeah. Well let me quantify that too
a little bit. In the last thirty years, I don't
really the farming has kind of gone away. What we
do is fight government issues and all kinds of things
(25:58):
that are thrown at us that make the busy. It's hard.
So the fund's been pulled away. We still try to
have fun, but I do want you to know that.
I mean, it is really difficult to do business in
this state, and extremely difficult as a winery because we
have more rules and regulations because of TTB and alcohol
(26:19):
and like you said, waste water.
Speaker 2 (26:21):
We're a very prohibitionist minded country. Alcohol is bad.
Speaker 4 (26:27):
Well yeah, and we're seeing more of that come on
right now. But I just mean, you know, just your
day to day to get through and you know, complying
with laws and reports and stuff is that's the sad
part that's taken away the fun, you know, trying to
farm or get out there in the dirt, play in
the mud.
Speaker 2 (26:47):
You need rain for mud. What about you, What did
you want to be when you were a little girl.
Did you always know you wanted to follow in your
dad's footsteps?
Speaker 3 (26:56):
No, that was not I mean it like that. I well,
he was starting he started out farming, so that was
never something I was interested in doing. But you know,
watching them grow from farming to then building the winery,
that's when I wanted to become involved. And I was
(27:18):
off kind of doing my own thing. They never pressured
or asked, They said, if you want to come work
for us, You're always welcome. I did my own thing
for a little bit and then just kept watching it
grow and decided like, how cool of an industry to
be in, and that I can work and want to
work with my winery with my family. Not many people
can say that, So I think I'm more most passionate
(27:40):
about working with my family and trying to grow what
they've what I've watched them start.
Speaker 2 (27:44):
So when you were little, what did you aspire to
be when you grew up?
Speaker 3 (27:47):
Oh, my gosh, I don't know. Probably something in like
working for a fashion magazine. I would say, does that
sound right? Yeah? Boie?
Speaker 2 (27:59):
How does bougie work? So when you guys are working,
how do you like to spend your free time?
Speaker 3 (28:09):
Oh? I love live music. So back this weekend, I'm
going to Sterngrove where the Wide sponsor this year. Stern
Grove is a free concert in San Francisco and it's
been going on for this is the eighty eighth year.
So they pay these amazing shows in a beautiful redwood,
you know park. So that's what that's my favorite thing,
(28:33):
live music. I have some entertainment, any particular genre, favorite band?
Speaker 4 (28:37):
Oh?
Speaker 3 (28:39):
So many last weekend I saw Fantagram that was really fun,
so kind of dancy.
Speaker 4 (28:46):
Yeah, I've been to one concert. I love it.
Speaker 2 (28:56):
Rush Yeah, okay.
Speaker 4 (28:58):
I mean Rush Neil Diamond.
Speaker 3 (29:01):
Maybe that's about No, you're young, you can't appreciate it
was great.
Speaker 4 (29:08):
I'm not.
Speaker 2 (29:12):
So what do you like to do in your free time?
Speaker 4 (29:14):
So? And I have a lot of free time. So
I get to fish a little bit, and Canada hunting's
gone out the window because you know, it's just more
difficult to do in this environment.
Speaker 2 (29:26):
I fly place like two seaters or it's just six.
Speaker 4 (29:32):
It's an assessment and we travel a little bit.
Speaker 2 (29:37):
Yeah, that's about it cooks for us.
Speaker 4 (29:42):
I love it.
Speaker 2 (29:44):
Your favorite band, Oh my god, it's so hard.
Speaker 3 (29:49):
Can I give you two?
Speaker 4 (29:50):
Sure?
Speaker 3 (29:51):
Okay? Jawbreaker punk band and the Growlers. It's kind of
like a surf rock band from Orange County.
Speaker 2 (29:58):
So if you could meet both of those hands, which
of your wines would you want to give to them?
Speaker 4 (30:02):
Oh?
Speaker 3 (30:03):
Okay, I'll just do one, Okay, Jawbreaker. They could be
pretty intellectual, so I'd maybe do or to All Togo,
something bold and a little more complex.
Speaker 2 (30:15):
What about your ska band?
Speaker 3 (30:16):
Not skah surfrock.
Speaker 4 (30:21):
Dates?
Speaker 3 (30:23):
So we can go SKANKI later. Let's see. The Growler
is probably Zante because it's really fun. Young, fresh, vibrant, bright,
makes you want to dance.
Speaker 2 (30:36):
There you go fantastic. So you're working father and daughter.
I'm sure your dad's given you a lot of great
advice over the years. Is there a piece of advice
that either of you have been given by a parent,
a teacher, a friend, a neighbor, a coworker, whatever, that
you carry with you that is something you try to
(30:56):
live by or work by, something that stands out.
Speaker 3 (31:01):
So many.
Speaker 4 (31:05):
I tell people, don't ever take for granted an idea.
Like if you came here and said, hey, I want
to start this line business, and this is what's in
it for you, I would at least say listen to it,
because sometimes you throw something away and then it comes
back and it was solid. So keep your mind open.
Speaker 2 (31:25):
You know, applicable to wine as well. Same thing. Keep
your mind open to everything.
Speaker 4 (31:31):
That's why you should. You should be trying everything you can,
even in you know, I'm the first guy that preached
don't buy imports, but it's important to know what's out there.
Speaker 2 (31:42):
I love imports. I mean, there's a lot of great
wines and you can't compare in certain ways.
Speaker 4 (31:47):
A lot of great wines in this area.
Speaker 2 (31:48):
Then absolutely, just you.
Speaker 4 (31:50):
Got to get out once in a while and go
try them and buy them.
Speaker 2 (31:52):
Absolutely yeah, But you know, I mean that that is
the great thing, is just you said at the very beginning,
the surprise each time you travel and you try a wine.
That's the exciting thing. And when you can go somewhere
like Italy and try a Torald to go and then
come back here and try you ors, how fun is that?
Speaker 4 (32:12):
That's right? I mean, that's what it's about. Of course
the experience of go to Italy makes it even better.
Speaker 3 (32:19):
Of course what about you? Oh there's so many and
I'm sure as soon as you leave I'll think of
another one. But I think one that I think about
every day is just and from you and from Mom.
Don't sweat the small stuff. I mean, you know, we're
a family business. We all do a lot. I'm the
kind of person that gets lets things get to me
(32:40):
and get overwhelmed. But if I'm having a day, one
phone call to you know Mom or Dad can help
put things in perspective and help me move forward. So
don't sweat small stuff. Keep moving forward. Call mom and dad.
Speaker 2 (32:57):
So when you look back at your careers so far,
especially for you because you have a one career had
of you and you still have a you might be
partially in retirement if you have a lot of free
time right now, it's trying. But when you look back
at your career, what would you say is one of
your proudest achievements so far?
Speaker 4 (33:19):
As question, I think they were sat down and dwindled.
I don't know. We've achieved a lot, But.
Speaker 2 (33:27):
What makes you proud? Something that makes you really proud
that you look back on. It could be big, it
could be small.
Speaker 3 (33:32):
I mean you want to think I can. I think
you know, my my mom and dad, my brother all work.
We all do different things, but we work really well together.
I'm very proud of that because I've seen other people
that haven't been able to and you know, it's just
a different personality or whatever. But I think that we
(33:54):
all have a lot of respect for each other and
are good communicators, and so yeah, I'm just proud of
the fact that we're still here and yeah, and going
to keep them still intact family.
Speaker 4 (34:06):
Yes, fourth generation, fifth is on the way, so probably
that yea, yeah, yeah, I found about you just had
to pull it out. And my parents are eighty four,
eighty five. They're still in charge of their stuff. It's
their operation they're running. I mean, we certainly support and advice,
(34:31):
but you know that's that's something to strive for. To
be eighty five and is still out there doing your work.
Speaker 2 (34:38):
Absolutely.
Speaker 3 (34:38):
Grandpa's still out there in the hot sun driving a truck. Wait,
never going to give it up.
Speaker 2 (34:42):
So you're trying to retire and your dad's still out
there working.
Speaker 4 (34:45):
I can't help them. I am definitely trying to retire.
Speaker 3 (34:53):
All right, we'll get there up.
Speaker 2 (34:56):
Okay, we're sitting at a table. I've got your bottles
of wine with your name on them. Actually I should
ask the name Peltier, Peltier. Where does that come from?
Since your last name.
Speaker 4 (35:06):
Is not Peltats, but the main thoroughfare road is Peltier.
Speaker 3 (35:12):
Okay, so named after that.
Speaker 2 (35:14):
Yes, I didn't know if there was a family connection
or something. No, but we're sitting here and we've got
your bottles on the table, wines that you have made,
and you've got an empty seat next to each of you.
So who from any walk of life, living or deceased? Famous, infamous,
or not known at all. Do you wish you could
share a bottle of your wine with.
Speaker 3 (35:35):
Oh my god, I love these questions. I have a
million answers for that, but I just think the first
one that comes to mind Conan O'Brien podcast. Yeah, somebody
fun and funny.
Speaker 4 (35:47):
I love it, brilliant. I wish I can think of
we come back to that, drink another glass. I don't know,
maybe maybe somebody you know from way back in the
past who's been influential in the wine things. To Thomas Jefferson. There,
(36:12):
there you go, There you go.
Speaker 2 (36:14):
He'll find out that better wine is made in California.
Yeah right, he's not. But yes, yeah, so complete this sentence.
For me, A table without wine is like.
Speaker 4 (36:34):
I wouldn't even sit down.
Speaker 3 (36:37):
A boring dinner party, and I don't think I.
Speaker 4 (36:42):
Could eat dinner without last wine. I mean, it's really hard.
It's not happening.
Speaker 2 (36:54):
So you know, I know you said that farming is hard.
Climate change is definitely something on the horizon in that
we deal with. You talk about vintage variation anyway, and
we know that some vintages get quite extreme in heat,
especially here versus cold or frost. Your issues are probably
more on the hot extreme. I'm curious you think we'll
(37:14):
still be growing grapes and making wine in five hundred years.
Speaker 4 (37:19):
I don't see why not. We've been making wine for
thousands years, so what's a few more? I don't. Yeah,
I'm sure we will.
Speaker 2 (37:27):
If there's a will, there's a way.
Speaker 3 (37:29):
If mister positive, well, let's.
Speaker 2 (37:35):
Just say you were being sent off to a deserted island.
You can't stay here anymore, and you've got to go,
and you get to take three wines with you. Any
three wines. What three wines would you want to take?
Speaker 3 (37:48):
Okay?
Speaker 2 (37:49):
And they can be yours, but they don't have to
be They can be aspirational wines. They can be the
favorite wines.
Speaker 4 (37:56):
The problem with the premise of the question is you
can be on a desert.
Speaker 2 (38:00):
Yes, you have refrigeration, you have you have chillers, we
have glass bottles.
Speaker 4 (38:05):
It'll be gone.
Speaker 3 (38:08):
Supply, take your three wines. Okay, we all go one
for one. But that my uh da Venoge is a
producer in France, their princess uh brute rose in Champagne
or any other regions in Champiampagne. Okay, that's your.
Speaker 4 (38:30):
First one I would go with I don't even have
a name, but a Barolo, a really good okay wine too.
Speaker 3 (38:39):
A patizzra I love our patizza.
Speaker 4 (38:42):
Okay, yes, m.
Speaker 2 (38:47):
He's gonna match with a really good Barbara okay, and
your third wife.
Speaker 3 (38:56):
Third one probably a Sauvignon blanc that's just tried and
true and never get tired of it any peticular reach.
I had to pick ours, I'm sorry, shameless.
Speaker 4 (39:09):
We have refrigeration on this island. Then I'd get the
biggest bottle of Zantie. Could fine because it just drinks
like crazy.
Speaker 2 (39:18):
Okay, well done, Well, we have almost come to the end.
It's time to play a fun game where we pair
one with music. As as I warned you about before
we got started, it's just talking about some of your
wines and music. So I know that you're pouring a
little vermentino there. I want to start with the Zante
(39:40):
because that's what we were drinking.
Speaker 4 (39:41):
So give it to me.
Speaker 3 (39:45):
Who or what or what song am I gonna pair with? Zante? Okay?
I got this.
Speaker 2 (39:50):
So Zante is a sparkling light zin but it's dry.
Speaker 3 (39:55):
It's carbonated actually, okay as well? So yes, it's dry.
We used to say it's not your mom's whites, and
that reference doesn't work for every generation. But but yeah,
dry right, fun, bubbly. Okay, I'm going to pick a band,
LCD sound System, Okay, just always makes you want to dance.
(40:16):
Can't be in a bad mood listening to them. I've
seen them many times. Very fun. You want to You're
welcome to jump in.
Speaker 2 (40:24):
Otherwise I'm going to leave it all fair and handle
because she seems very into me. But feel free. If
like a Neil Diamond or Rush song comes to mind,
to throw it out there, I would just have said, okay,
now we are sipping now your Vermontino, so what about
(40:49):
that Verminino?
Speaker 3 (40:50):
Okay, yeah, we kind of talked about that. Feel very
like coastal and love. Some oysters be sitting by the seaside,
So something a little more mellow, laid back. Mac DeMarco, Okay,
he has no idea.
Speaker 2 (41:07):
Okay, you spoke. You wanted to give the space aliens
your triols.
Speaker 3 (41:15):
What are the space aliens want to listen.
Speaker 2 (41:17):
To any particular song?
Speaker 4 (41:25):
The trees? And it's because it's intellectual music. These people
came down from the moon. They must be preci good wine.
Speaker 2 (41:35):
Yeah, okay, you talked about we talked about your petitsa a,
the first wine you ever made. So what about your petitsa.
Speaker 3 (41:43):
Oh petitrah Okay, dark, maybe a little moody or this
is hard. You don't want to take another one. I
know this is my game, but I'm thinking too much
about it. Okay.
Speaker 2 (41:57):
Willie Nelson, Okay, because it's the first thing that came
to pretty much.
Speaker 4 (42:05):
But after drinking a bottle of this, you want to
talk to Willie? I like it.
Speaker 2 (42:10):
There we go, okay, and final line, you're toll to
go ooh.
Speaker 3 (42:16):
To all to goo. Okay, I'm feeling like, yeah, fireside
a steakhouse dinner. We need something a little like maybe
kind of jazzy cool. That's the vibe. That's a hard
time putting a band to that right now.
Speaker 4 (42:36):
Jazz music's okay. Once in a while, if you don't
have Willie around, we'll take that music.
Speaker 3 (42:46):
Okay, Okay, feel a steakhouse.
Speaker 2 (42:50):
I got you, I got you. I can feel the mood.
I got the mood. The fire is burning, it's crackling
in the back, jazz music playing, and I gotta scroll.
Speaker 3 (42:58):
Through the records.
Speaker 2 (43:01):
Well, there you go. I know you make more wines,
but we'll leave it at that. So my last question
the two parter is what wine region in the world
is at the top of your bucket list to go explore?
Now you've traveled a bit, but where would you like
to go? What what's next on your list that you
would love to check out.
Speaker 4 (43:18):
I have not been to Australia, so I think it
would be probably the next place to go try.
Speaker 2 (43:24):
Okay, how about you, well, Australia and you can add
somewhere that's okay?
Speaker 3 (43:32):
Uh, you know what? Okay, we went to London Wine
Fair last year and we tried some wines from you
were there, tried some like Croatia what what? What's the bridle.
Speaker 4 (43:42):
That came from Crip wasn't well it's.
Speaker 3 (43:45):
A different name, right, the other name.
Speaker 4 (43:49):
I believe.
Speaker 3 (43:51):
Yeah, I've never been interested. I don't know how big
the you know, wine scene is there, but I feel like.
Speaker 2 (43:59):
Lots of grapes to explore, lots of courage grape let's go.
Speaker 3 (44:02):
Okay, fantastic.
Speaker 2 (44:04):
And for those who are planning a trip to lod Ee,
what can where will they find you? How can they
find you? And what will they find when they get here.
Speaker 3 (44:13):
Uh, well, Peltier Road easy to find us, same name
as the minery. What Google can find you there?
Speaker 2 (44:20):
I think that's p E L t I E R.
Speaker 3 (44:22):
Yes, and if you say Pelta, we won't be mad.
I think one of the most unique things about us
is the way that we conduct our tastings. We have
wine stations, so basically you get like a Hotel I
key card, you add some money to it and you
can choose wines by the ounce two and a half ounces,
(44:42):
five ounces, so a taste a half glass of full glass,
and there's twenty different wines that you get to choose from.
So it's really a choose your own adventure style. When
you serve yourself, yes, or we could you could sit down.
We can bring the wine to you in a traditional sense.
By no means are the people. You know, the hosts
that they're not gone. There's still there to help and
you know, make sure that you're having a good time
(45:04):
and feel welcome. But it's just a way to preserve
the wines and allows us to offer so many We
really like to encourage people to be what I call
wine curious and try something new or maybe something you
thought you didn't like, but try from a different producer.
You might like their style. So just be open minded.
Speaker 2 (45:21):
And what days are you open?
Speaker 3 (45:24):
Every day? Eleven to five every day?
Speaker 2 (45:27):
Okay, well that's it. Ron Barren, thank you so much
for joining us today on Wine Soundtrack. I hope you
had fun. I hope it wasn't too painful for you.
Speaker 1 (45:39):
There you go again, cheers, cheers, Thank you so much,
thanks for listening to a new episode of Wine Soundtrack USA.
For details and updates, visit our website windsoundtracks dot com.
Welcome to Wine Soundtrack USA. Listen to the passion with
which producers narrate their winery and their world. Team thirty
answers discover their stories, personalities, and passions.
Speaker 2 (00:12):
Hello, friends and listeners of Wine Soundtrack. This is Alson
Levine and today I am in load Eye wine country
with a father and daughter pair. I've got Rod and
fair and shats of Peltier Winery. Peltier Winery, however you
want to say it, Peltier here in local Load Eye lingo.
But Farn and Rod welcome to Wine Soundtrack and tell
(00:35):
me you tell us a little bit about Peltier Winery.
Speaker 3 (00:39):
Thank you so much for having us and coming out.
We're excited to have you. Yeah, have Peltier Winery. Okay, Well,
from my perspective, let's see, I've grown up. I've watched
this go from nothing to something. My dad here's a
third generation farmer and built the winery in two thousand
and one out of a need that he can kind
of expand on. But my experience has been really cool
(01:01):
watching this go from just a pile of dirt out
here to now a big winery with a million gallons
on site. And you can tell a.
Speaker 4 (01:09):
Little more about that. So your third generation, third generation.
Both my grandparents on both sides were in the farming game.
Somehow my dad continued on and then we basically I
grew up in it and continued on just.
Speaker 2 (01:25):
As great growers are growing other things too.
Speaker 4 (01:28):
A little bit of cherries, and my dad's claimed a
famous kiwi the biggest kiwi grower in the county here,
But that's a whole bit of their story. So yeah,
basically wine grapes from the fifties to today. So yeah,
a little history there and then so long, like Farren
(01:48):
alluded to, in two thousand, we started building this facility.
And that was the reason we started building this thing
was because I was doing custom work outside at other
facilities and not getting the results. So it was just
a natural fit to go ahead and start producing our
(02:10):
own to create the wines we wanted to create. And
even in those days we were still the idea was
just bulk wine that we were selling to other wineries.
That evolved into labels now, but that's still our claim
to fame is mostly bulk wine that we sell to
other wineries still.
Speaker 2 (02:28):
And you have how many acres that you farm?
Speaker 4 (02:31):
So my operation and the family together is about twelve
hundred acres. Wow that you own beques a little bit
of its least, but mostly owned.
Speaker 2 (02:41):
Yeah, wow, yeah, twelve hundred acres. And I know that
Loudi is known for having a lot of different grape varieties.
So on twelve hundred acres, how many different grape varieties
do you farm?
Speaker 4 (02:55):
I'm mentally just throwing it out there about seventeen, but
I'm not sure, and some of those are very small acreage.
Of course, the majority is the typical varieties that everybody
else is producing.
Speaker 2 (03:10):
Do you have a lot of old vines in We
have one old vine.
Speaker 4 (03:14):
Es in left. Everything else has been removed, and mainly
because we can't afford to harvest the fruit by hand.
Everything's mechanically done, so it's just economics. But the old
vines in vineyard that we do have, my dad planted
on a trellis, so it's fifty five years old today
(03:36):
and it's still on that same trellis and it's still
being machine harvested. So it's a little unique in that
you think old vines are these little trees out of
the field.
Speaker 2 (03:44):
But it can be trellist as well. Correct, And so
seventeen different varieties. Anyone want to take a shot at
naming them all or a bunch.
Speaker 3 (03:53):
I can name what's in bottle because I'm not out
in the field.
Speaker 2 (03:55):
Okay, so this is you're not necessarily making all the
different grapes you grow. What do you guys to make here?
Speaker 4 (04:01):
We have?
Speaker 3 (04:02):
Well, I'll start with the very first with petite Serrah.
That's the one that started it all. Cabernet, pino noir
Toroldego is a really fun unique one. We have Fermentino,
c blanc, charnay, uh, Pino, Griggio, slowing down here Zin.
Speaker 4 (04:22):
Obviously wine, So those are those? Are? Zante is prietary? Yes?
And Zante's a play on white Zinfidel. It's dry white
Zim sparkle, so white Zim.
Speaker 3 (04:36):
We did it.
Speaker 2 (04:37):
Yeah, I'm gonna take a quick sipping.
Speaker 3 (04:39):
Absolutely, it's not what you think. It's very surprising.
Speaker 2 (04:42):
Nope, it's dry. It's it's very red for for a rose.
But it is dry, super dry. Wow, so so Zim.
So so you're doing the old school white Zin but
doing it dry and also red zin. Most of the
that you mentioned are pretty traditional grapes. Charltogo is kind
(05:03):
of interesting. Vermonino obviously is growing in popularity. What is
your total case production.
Speaker 4 (05:10):
For our own labels, including secondary labels and everything, would
be close to thirty thousand cases?
Speaker 2 (05:15):
And are your wines out in the market on national
distribution in certain markets?
Speaker 3 (05:21):
We're about fifteen different states right now with distribution, you know,
no big box stores at the moment, but pretty.
Speaker 4 (05:30):
Good in a handful of foreign countries right which countries?
Probably the biggest one in Sweden where we're in the
system B lodged program and a lot of Cabernet goes
out that it's in a label that's not pilled here,
it's in a shots label. This is the last name
and little deals in Denmark and Japan and China and things,
(05:54):
but the majority of our export is into Sweden.
Speaker 3 (05:58):
Ay.
Speaker 4 (05:58):
Cool.
Speaker 2 (06:00):
You both grew up here, but from different generations, and
I'm curious for each of you. What is your first
memory relevant to wine?
Speaker 4 (06:10):
Oh?
Speaker 3 (06:11):
I can, I'll start okay, visiting my dad and the
crew out in the vineyards during harvest season. My mom
and I would go do a big Costco run load
up on soda candy bars. She'd be making cookies for days,
and then she'd take my brother and I out there
one night and we get to ride the harvester and
give the guys all these all the sugar to keep
(06:32):
them coming throughout the night. I love those days, green memories.
Speaker 2 (06:38):
I needed a.
Speaker 3 (06:38):
Little sugar energy.
Speaker 2 (06:40):
So that's her first memory. What's your first memory relevant
to wine?
Speaker 4 (06:43):
Go way back, Go way back. Dinner table at grandma's house,
the jagga wine on the floor. And as little kids,
we were served wine and maybe had a little water
or soda or something in it. But yeah, we were,
you know, leaving my grandson.
Speaker 2 (07:02):
So it's still on the table all the time. Yea,
to start young, No, you have to start young. It's
important to get the taste. You're right, diluted with water,
but a little taste just to be familiar with that.
Speaker 4 (07:16):
You know, old world, you know Italian heritage, and that's
what we did.
Speaker 2 (07:20):
And yeah, so we still work in it. So there
you go. It worked. So I'm curious, over the years,
as you started to drink wine, taste different wines go out,
is there a particular wine that stood out to you
as like kind of an aha moment in whatever capacity
that aha was, And do you remember the wine in
(07:40):
the occasion.
Speaker 4 (07:42):
There's multiple for me. I mean being in a different
country and having something that I haven't had before, and yes,
the aha moments huge, and that pretty much happens every
time we travel somewhere, you know, because the experience of
what is unique and different to that area and you've
never had anything like it. So probably having the first
(08:06):
Bordeaux I ever really had in Bordeaux, or a barollo
in Pumonte, or you know, those are good examples of
what happened. I've been fortunately, go quite a few places
and that you know, I could Argentina and Chili and
you pick it in and they're all unique and different
and really good and exciting, and but one that stands out,
(08:29):
I'm pretty.
Speaker 3 (08:30):
You know, I think I got one. I think you'll
appreciate this. He has a friend who's a was a
wine maker in Napa, Jim Moore, and he had a
wine label called Uvagio, And this is the first one
that I remember being like, I've never had this before,
what is it? It was a premativo and I still
remember that. You still have a couple of cases.
Speaker 2 (08:49):
In then, but yeah, but yeah, that wine kind of
leaves an impression. Each of those wines, I mean, the
great thing about wine is that you may have one
aha moment that kicks it off, but it's hard not
to have many of them over the years. I mean,
you're right, every time you have a great wine and
food pairing or you open something up that just surprises you.
Speaker 3 (09:11):
Well, I think it gets cloudy or just a good experience.
Speaker 2 (09:17):
Let's see, let's see if we can uncloud you for
one second. Is there a wine you opened recently that
tasted really good? Maybe we're out to dinner, maybe you
pulled it out from your cellar.
Speaker 4 (09:31):
There is what is it? I don't know the working gosh,
we go out to dinner a lot and buy a
lot of wine just to try, you know, just to
be aware. So I was at an Italian restaurant not
too long ago, I'm trying to remember where, and we
(09:53):
had a a nebiolo, just a generic basicula. It was
very inexpensive, but it was great, you know. And it
doesn't need to be expensive, right, it needs to be
great at the moment.
Speaker 2 (10:07):
And yeah, absolutely, how about you anything.
Speaker 3 (10:11):
Well, I'm not gonna lie, you know, having access to wine, hear,
this is a lot of what I drink. But I'll
say my my go to at the moment, honestly, is
our Pino Gregio. You know Pino Gregios kind of love
or hate sometimes, but I think this one just has
so much flavor. It's kind of surprising. That's been my
(10:31):
summer go to right now.
Speaker 2 (10:32):
Nice. So you go out to eat a lot, you're
going to your own winery. But I'm curious if we
came to your homes, what kind of wines would we
find in there? Are you guys collectors of old ventures
of your own wine of neighbors? Do you collect wines
from around the world? Are there's certain grapes you like?
What would we find in your house if we came
in there.
Speaker 4 (10:54):
I don't know. I think you might be impressed. If
you at my basement, you would find a lot of
Napa cabs. Just because my wife really enjoys Cabernet, so
she's always at the point of, hey, we're gonna buy
this in this But the other day there's a new
(11:16):
retail shop down in Ripping. We went to visit and
they had all kinds of great wines at great prices,
and we ended up buying probably half a dozen imported wines.
I hate to say, but I gotta try them. I
gotta know what they're doing. And then they got some
labels that.
Speaker 2 (11:33):
But where were they from? What countries? What great?
Speaker 4 (11:37):
There was a mull Beck from Argentina. There was a
couple Italian barollos again, and my wife's also into sparkling,
so there was two French champaigns that she had.
Speaker 2 (11:48):
I'm getting a feel for what he has in his house.
What about you?
Speaker 3 (11:53):
You know, I'm probably part of the problem that's going
on right now where I'm not super loyal. I love
to try new things.
Speaker 2 (11:59):
I thought you were gonna you're part of the problem
that you're not drinking.
Speaker 3 (12:01):
Oh no, I'm drinking. I'm drinking my share. It's more
that I'm always trying something new. I get very excited.
We we just sold some wine into a really awesome
wine chopp in San Francisco, and I went a little
crazy in there. We had some of it last night.
Chilled reds are like a big thing of the moment,
and I personally love that. I don't know if it's
because we're all burnt out on white a little bit,
but going after some childread.
Speaker 2 (12:23):
What did you have last night?
Speaker 4 (12:24):
Oh?
Speaker 3 (12:24):
Gosh, you know, what was it? I don't even remember
the three.
Speaker 4 (12:29):
Different and so and and caring. But it was almost
this color, you know.
Speaker 2 (12:40):
And chillible. So when I ask you the most memorable wine,
what tasted really great? That the open recently chillible? Read
last night?
Speaker 3 (12:50):
We had a couple of thinks last night, you know
last Yeah. I have a big family dineerself.
Speaker 2 (12:55):
Okay, Well, so you guys work with a lot of
different grapes, and you far from a lot of different grapes.
So I'm curious, as a wine grower or great grower,
I should say, a wine grower, or as wine makers,
do you think there's a such thing as a perfect variety?
Speaker 4 (13:13):
No, that would be really hard to take the thousands
of varieties and whittle it down, because your next question
would be, what is it so? Right?
Speaker 2 (13:22):
I mean no, No, I mean I'm asking if there
is a such thing as a perfect variety, and if
there is, you would know what it is. I wouldn't
have to ask.
Speaker 4 (13:30):
The perfect variety from a grower standpoint, would be makes
great want turns into great wine, is productive, has no
issues in the field, It's not susceptible to milldwing bugs
and issues.
Speaker 2 (13:46):
Like what grape is that? Or is that not existing.
Speaker 4 (13:48):
It just doesn't exist.
Speaker 3 (13:49):
We're working on it.
Speaker 4 (13:51):
Maybe a I'll figure it out.
Speaker 2 (13:54):
So yeah, perfection is elusive, absolutely. I know that some
people seek perfection by aspiring to get high scores. And
I'm curious your opinion on wine critics and scores.
Speaker 3 (14:09):
Unnecessary evil. I don't put a lot of weight into it,
but I understand it might help guide your choice between
one or another on a grocery store shelf. So I'm
not saying they don't mean anything, but I think it's
more important to drink what you like, whether it has
a good score or not. But I know you have
to do you got to do it.
Speaker 2 (14:27):
Yeah, well you're the young generation, so older generation, what
do you think about wine critics and scores?
Speaker 4 (14:33):
I would say, if somebody's trying to tell you how
good they are, you should do your homework and find
out because it may be deception and the people that
are really doing a good job maybe aren't the ones
that are promoting themselves as well. So it's all about
going out there and trying it every day. Find another one.
Speaker 2 (14:51):
You have to be your own critic, So for somebody
for you guys, as wine drinkers, as your own critics,
redwea or rose.
Speaker 3 (15:01):
Oh, depends on the day.
Speaker 4 (15:04):
All three.
Speaker 2 (15:05):
Yeah, there you go. Then my next question is still
are sparkling? Sparkling, still wing, still still sparkling, but all
of the above and color absolutely. So for somebody who
hasn't had the pleasure to taste your wines yet, what
do you think they're missing out on?
Speaker 4 (15:29):
I think that the style we try to get to
and it's not always achieved, and you got to remember that,
you know, sometimes we're making product for market and so
we have to tweak things. But in general we want dry,
still clean, simple characteristics, nothing punched up, and not overdone
(15:52):
with all the additives that you can find nowadays. So
I think, you know, wall, Hey, there's some of that
stuff used because we need to, but in most cases
we do as little as possible, let the grape shine
and count on the wine maker to get it right.
Speaker 2 (16:09):
And what do you think people are missing out on?
Speaker 3 (16:11):
What are they missing out on by not tasting your wine?
By'm not tasting I mean dry, I mean extream val probably, Yeah.
I think approachability too. I think that somebody who has
all the experience in the world and somebody who's just
starting out would enjoy these, They're not complicated, you know,
they're great food pairing wines. I think that's kind of
(16:32):
number one.
Speaker 2 (16:33):
So, speaking of food pairings, how do you approach that?
Do you guys follow rules or do you not care
at all and you just drink what you want? Although
you I should preface that by saying it's not fair
to ask people in the wine industry if they don't
think about it, because inherently you have too much information
that you know how to pick. So what are the
guidelines you would share about how to pair food and wine?
Speaker 3 (16:57):
I think there are some basic general rules out there,
but don't overthink it, don't really worry about it too much.
You'll figure it out as you try. I think that's
kind of number one.
Speaker 4 (17:06):
You follow your mood for the moment. So if it's
ten thirty in the morning and you're on vacation, you're
probably not going to go open petitsa raw, but you're
going to have that sparkling or maybe something bright rose
or something like that.
Speaker 2 (17:22):
Then how do you pick the food you're going to
pair with it?
Speaker 4 (17:25):
I think that just comes with the game. If you're
tasting something that you know requires a little sugar to it.
Maybe you're going for some fruit to go with it
or something, but that's all just comes natural.
Speaker 2 (17:38):
I mean that's because you know wine. What I mean
do you look for do you look for contrast? Do
you look for acid to pair with I don't know,
fat or roundness to pair with roundness? Or do you
think you just follow rules of white wine and fish
and red wine and meat. No, make it easy.
Speaker 3 (17:58):
I think there's more nuance to it, for it depends
on how ner do you want to get about it.
I think first, are you picking the wine first or
the food first? That'll that'll help cut your choices. But yeah,
I mean acid cuts through fat, you know. But I
don't think that you have to just have white wine
with fish. You can have a light red So don't
put yourself in a box because you've heard some conventional rules.
(18:18):
Do a quick AI Google.
Speaker 4 (18:23):
You can use couple tools. When you get that fish
for dinner and your spouse is drinking cabernet, you can
do adjustments in your food just simply with maybe salt,
maybe lemon, maybe sugar, maybe a spice maybe you know,
you can create it a little bit even after the
dish is made. Uh So just depends on what you're after.
Speaker 2 (18:45):
I you know, you'd rather tweak your food than your
when I like it. It's a good lots of f
So if space aliens were to land on your property
and come walking up and knocking on the door, which
of your wines would you want to welcome them with? Say?
Well them to Peltier Wine O Triumph.
Speaker 3 (19:04):
That is our red blend. It's Cabernet, Petitserra and torol Togo.
That's been our like talking about a wood. It's one
of our highest awarded.
Speaker 4 (19:12):
Yeah, three of those can be grown on.
Speaker 3 (19:14):
The moon, right, I think that's the best representation of us.
Speaker 2 (19:21):
That's your choice. Which one would you want to welcome
them with?
Speaker 4 (19:24):
That's a good choice. The petitsera clearly is something that
load I does really well, So I would I would
steer toward that.
Speaker 2 (19:32):
Yes, And that's what you started with. Yes, So you've
been out here farming for a very very long time
and you grew up on it. So I mean, you've
really seen Lodie evolve over decades at this point and
far and you're not so far behind. You've got because
you grew up here, you've seen and we know every
(19:53):
vintage tells a different story. But as as Loadite people,
people who have grown up here, what do you see
do you see variation? Big variations year to year? Do
you see is it more nuanced? Do you see similarities?
What does load I give you year after year in vintages,
in terms of variation and.
Speaker 4 (20:15):
Like anything else there is, you know, the fact of
nature changes what you do constantly. So nature could give
us a huge crop to deal with, could give us
a light crop to deal with, could give us a
pester disease. So to you know, to try and say
that it's always lineal the same, very difficult to do.
(20:36):
That's our goal, and so the challenges come with Okay,
today we're going to go out and pit grapes, but
it rained last night. Now what do you do? And
that happens?
Speaker 2 (20:45):
But do you have you don't have big extremes here.
Speaker 4 (20:48):
Not huge extremes, but we it can. It can definitely
be a challenging harvest sometimes. Isn't that that many years
ago where we had rain like September and a lot
of it and it kind of just ended the whole harvest.
I mean people were scrounging through trying to pick up
the bits and pieces and still salvage it. But that's
(21:10):
an example of inconsistency. Right. But as generally we have
dry weather, good conditions, but once in a while.
Speaker 2 (21:19):
So are there any sort of predictors that you look
for that are going to tell you what kind of
harvest you might get?
Speaker 4 (21:28):
Oh, that's a really good question. I think for me,
just because I go out in the field every day,
or I try to drive around everything every day, I
don't notice the change. If I went away for a
week and I came back and saw the change, I
would have an opinion. But I'm watching it evolve as
much as I can, so I don't I can't predict.
I don't know.
Speaker 2 (21:47):
But are there any signs where you say, oh, okay,
you know, bud break is now, so this or a
bird flew over which means that or.
Speaker 4 (21:57):
Not that I could judge. No, you know you're talking
very Maybe maybe harvest is delayed by three weeks. That
might have something to do with it. The fall temperatures
became cool that extended it. That's a good thing. I
don't know. That's a tough question to say. I can
just tell you it's always a good year.
Speaker 2 (22:19):
Well, I guess one sign gives you some ideas, but
then mother nature tweaks in another direction and you have
to reassess. In terms of the vineyards, do you or
in terms of the winery do you as a family
or as a winery have any good luck rituals that
you do at the start of harvest, any traditions?
Speaker 3 (22:38):
No, we should. We talked about doing a T shirt,
oh harvest t shirts, and all I didn't do was
last year a ro up tradition, not to like mark
the startup harvest. But every once in a while, my
dad loves to cook, phenomenal cook so we'll go out
on the crush pad and do like a barbecue with
(22:59):
the crew, you know, in the day early. That's something
I think you should probably start. You want to start, you.
Speaker 2 (23:05):
Need to have a tradition, like just one of those things,
whether it's.
Speaker 4 (23:08):
Your tradition, is no tradition because it's on a whim.
We could go do that barbecue right now, you could
figure it out right, but we're not in the mood
to follower mood.
Speaker 2 (23:24):
So with so many acres. You're a pretty you're a
pretty traditional guy. I think I don't think you're you know,
like we were just talking before we got started that.
You know, you're starting to eliminate herbicides and go more organic,
and you're farming and things like that, so you're getting
a little more in touch with your vines. But how
in touch are you with your vines? You talk to them?
(23:46):
Do they talk to you?
Speaker 4 (23:49):
That's where the vulgarity. Yeah, you can hear it out
in the field when something does.
Speaker 2 (23:55):
But you ever praise them when they're doing well, they're
working for me.
Speaker 3 (24:01):
They're working on the woo wool.
Speaker 2 (24:05):
Well, you want them to work hard for you, You
should praise them.
Speaker 4 (24:09):
Maybe true, just haven't got that far yet. To talk
to the worms. We have our worm farm. That have
a worm farm, we do talk.
Speaker 3 (24:19):
To the worms there.
Speaker 4 (24:21):
There are best employees.
Speaker 2 (24:23):
The worms get talked to and the vines get ignored.
I see, I see.
Speaker 4 (24:28):
So the vines don't have they don't need a lot
of uh pats on the back. They do just fine.
But the worms, if they don't work, then our wastewater
becomes a problem. The worms are priority at the winery.
Speaker 2 (24:44):
What about when you get into the winery are do
you talk to the wines? Do you ever have to
coax it? Encourage it? Do you play music.
Speaker 3 (24:53):
You know, we know, But I'll tell you what we
do have is the sounds of the cellar crew. Really
it can be a little annoying, but they all love
to sing, and they sing loudly, and you know what
echoes in there and we can hear it up in
the office and sometimes it just comes out of nowhere
and startles you. But we know when they're singing out there,
they're having a good they're having a good day. So
(25:14):
we do like the sounds of the seller singing.
Speaker 2 (25:17):
And happy, happy workers are happy wines.
Speaker 3 (25:21):
Yeah, it's really great, Crow, exactly right.
Speaker 2 (25:24):
So growing up here and growing up in this business,
was this something you always wanted to do? Or when
you were a little boy, what did you want to
be when you grew up? Uh?
Speaker 4 (25:33):
An astronaut? No, yes, I always knew what I wanted
to really yeah. Yeah, born to do this, to do
and love it. Yeah. Well let me quantify that too
a little bit. In the last thirty years, I don't
really the farming has kind of gone away. What we
do is fight government issues and all kinds of things
(25:58):
that are thrown at us that make the busy. It's hard.
So the fund's been pulled away. We still try to
have fun, but I do want you to know that.
I mean, it is really difficult to do business in
this state, and extremely difficult as a winery because we
have more rules and regulations because of TTB and alcohol
(26:19):
and like you said, waste water.
Speaker 2 (26:21):
We're a very prohibitionist minded country. Alcohol is bad.
Speaker 4 (26:27):
Well yeah, and we're seeing more of that come on
right now. But I just mean, you know, just your
day to day to get through and you know, complying
with laws and reports and stuff is that's the sad
part that's taken away the fun, you know, trying to
farm or get out there in the dirt, play in
the mud.
Speaker 2 (26:47):
You need rain for mud. What about you, What did
you want to be when you were a little girl.
Did you always know you wanted to follow in your
dad's footsteps?
Speaker 3 (26:56):
No, that was not I mean it like that. I well,
he was starting he started out farming, so that was
never something I was interested in doing. But you know,
watching them grow from farming to then building the winery,
that's when I wanted to become involved. And I was
(27:18):
off kind of doing my own thing. They never pressured
or asked, They said, if you want to come work
for us, You're always welcome. I did my own thing
for a little bit and then just kept watching it
grow and decided like, how cool of an industry to
be in, and that I can work and want to
work with my winery with my family. Not many people
can say that, So I think I'm more most passionate
(27:40):
about working with my family and trying to grow what
they've what I've watched them start.
Speaker 2 (27:44):
So when you were little, what did you aspire to
be when you grew up?
Speaker 3 (27:47):
Oh, my gosh, I don't know. Probably something in like
working for a fashion magazine. I would say, does that
sound right? Yeah? Boie?
Speaker 2 (27:59):
How does bougie work? So when you guys are working,
how do you like to spend your free time?
Speaker 3 (28:09):
Oh? I love live music. So back this weekend, I'm
going to Sterngrove where the Wide sponsor this year. Stern
Grove is a free concert in San Francisco and it's
been going on for this is the eighty eighth year.
So they pay these amazing shows in a beautiful redwood,
you know park. So that's what that's my favorite thing,
(28:33):
live music. I have some entertainment, any particular genre, favorite band?
Speaker 4 (28:37):
Oh?
Speaker 3 (28:39):
So many last weekend I saw Fantagram that was really fun,
so kind of dancy.
Speaker 4 (28:46):
Yeah, I've been to one concert. I love it.
Speaker 2 (28:56):
Rush Yeah, okay.
Speaker 4 (28:58):
I mean Rush Neil Diamond.
Speaker 3 (29:01):
Maybe that's about No, you're young, you can't appreciate it
was great.
Speaker 4 (29:08):
I'm not.
Speaker 2 (29:12):
So what do you like to do in your free time?
Speaker 4 (29:14):
So? And I have a lot of free time. So
I get to fish a little bit, and Canada hunting's
gone out the window because you know, it's just more
difficult to do in this environment.
Speaker 2 (29:26):
I fly place like two seaters or it's just six.
Speaker 4 (29:32):
It's an assessment and we travel a little bit.
Speaker 2 (29:37):
Yeah, that's about it cooks for us.
Speaker 4 (29:42):
I love it.
Speaker 2 (29:44):
Your favorite band, Oh my god, it's so hard.
Speaker 3 (29:49):
Can I give you two?
Speaker 4 (29:50):
Sure?
Speaker 3 (29:51):
Okay? Jawbreaker punk band and the Growlers. It's kind of
like a surf rock band from Orange County.
Speaker 2 (29:58):
So if you could meet both of those hands, which
of your wines would you want to give to them?
Speaker 4 (30:02):
Oh?
Speaker 3 (30:03):
Okay, I'll just do one, Okay, Jawbreaker. They could be
pretty intellectual, so I'd maybe do or to All Togo,
something bold and a little more complex.
Speaker 2 (30:15):
What about your ska band?
Speaker 3 (30:16):
Not skah surfrock.
Speaker 4 (30:21):
Dates?
Speaker 3 (30:23):
So we can go SKANKI later. Let's see. The Growler
is probably Zante because it's really fun. Young, fresh, vibrant, bright,
makes you want to dance.
Speaker 2 (30:36):
There you go fantastic. So you're working father and daughter.
I'm sure your dad's given you a lot of great
advice over the years. Is there a piece of advice
that either of you have been given by a parent,
a teacher, a friend, a neighbor, a coworker, whatever, that
you carry with you that is something you try to
(30:56):
live by or work by, something that stands out.
Speaker 3 (31:01):
So many.
Speaker 4 (31:05):
I tell people, don't ever take for granted an idea.
Like if you came here and said, hey, I want
to start this line business, and this is what's in
it for you, I would at least say listen to it,
because sometimes you throw something away and then it comes
back and it was solid. So keep your mind open.
Speaker 2 (31:25):
You know, applicable to wine as well. Same thing. Keep
your mind open to everything.
Speaker 4 (31:31):
That's why you should. You should be trying everything you can,
even in you know, I'm the first guy that preached
don't buy imports, but it's important to know what's out there.
Speaker 2 (31:42):
I love imports. I mean, there's a lot of great
wines and you can't compare in certain ways.
Speaker 4 (31:47):
A lot of great wines in this area.
Speaker 2 (31:48):
Then absolutely, just you.
Speaker 4 (31:50):
Got to get out once in a while and go
try them and buy them.
Speaker 2 (31:52):
Absolutely yeah, But you know, I mean that that is
the great thing, is just you said at the very beginning,
the surprise each time you travel and you try a wine.
That's the exciting thing. And when you can go somewhere
like Italy and try a Torald to go and then
come back here and try you ors, how fun is that?
Speaker 4 (32:12):
That's right? I mean, that's what it's about. Of course
the experience of go to Italy makes it even better.
Speaker 3 (32:19):
Of course what about you? Oh there's so many and
I'm sure as soon as you leave I'll think of
another one. But I think one that I think about
every day is just and from you and from Mom.
Don't sweat the small stuff. I mean, you know, we're
a family business. We all do a lot. I'm the
kind of person that gets lets things get to me
(32:40):
and get overwhelmed. But if I'm having a day, one
phone call to you know Mom or Dad can help
put things in perspective and help me move forward. So
don't sweat small stuff. Keep moving forward. Call mom and dad.
Speaker 2 (32:57):
So when you look back at your careers so far,
especially for you because you have a one career had
of you and you still have a you might be
partially in retirement if you have a lot of free
time right now, it's trying. But when you look back
at your career, what would you say is one of
your proudest achievements so far?
Speaker 4 (33:19):
As question, I think they were sat down and dwindled.
I don't know. We've achieved a lot, But.
Speaker 2 (33:27):
What makes you proud? Something that makes you really proud
that you look back on. It could be big, it
could be small.
Speaker 3 (33:32):
I mean you want to think I can. I think
you know, my my mom and dad, my brother all work.
We all do different things, but we work really well together.
I'm very proud of that because I've seen other people
that haven't been able to and you know, it's just
a different personality or whatever. But I think that we
(33:54):
all have a lot of respect for each other and
are good communicators, and so yeah, I'm just proud of
the fact that we're still here and yeah, and going
to keep them still intact family.
Speaker 4 (34:06):
Yes, fourth generation, fifth is on the way, so probably
that yea, yeah, yeah, I found about you just had
to pull it out. And my parents are eighty four,
eighty five. They're still in charge of their stuff. It's
their operation they're running. I mean, we certainly support and advice,
(34:31):
but you know that's that's something to strive for. To
be eighty five and is still out there doing your work.
Speaker 2 (34:38):
Absolutely.
Speaker 3 (34:38):
Grandpa's still out there in the hot sun driving a truck. Wait,
never going to give it up.
Speaker 2 (34:42):
So you're trying to retire and your dad's still out
there working.
Speaker 4 (34:45):
I can't help them. I am definitely trying to retire.
Speaker 3 (34:53):
All right, we'll get there up.
Speaker 2 (34:56):
Okay, we're sitting at a table. I've got your bottles
of wine with your name on them. Actually I should
ask the name Peltier, Peltier. Where does that come from?
Since your last name.
Speaker 4 (35:06):
Is not Peltats, but the main thoroughfare road is Peltier.
Speaker 3 (35:12):
Okay, so named after that.
Speaker 2 (35:14):
Yes, I didn't know if there was a family connection
or something. No, but we're sitting here and we've got
your bottles on the table, wines that you have made,
and you've got an empty seat next to each of you.
So who from any walk of life, living or deceased? Famous, infamous,
or not known at all. Do you wish you could
share a bottle of your wine with.
Speaker 3 (35:35):
Oh my god, I love these questions. I have a
million answers for that, but I just think the first
one that comes to mind Conan O'Brien podcast. Yeah, somebody
fun and funny.
Speaker 4 (35:47):
I love it, brilliant. I wish I can think of
we come back to that, drink another glass. I don't know,
maybe maybe somebody you know from way back in the
past who's been influential in the wine things. To Thomas Jefferson. There,
(36:12):
there you go, There you go.
Speaker 2 (36:14):
He'll find out that better wine is made in California.
Yeah right, he's not. But yes, yeah, so complete this sentence.
For me, A table without wine is like.
Speaker 4 (36:34):
I wouldn't even sit down.
Speaker 3 (36:37):
A boring dinner party, and I don't think I.
Speaker 4 (36:42):
Could eat dinner without last wine. I mean, it's really hard.
It's not happening.
Speaker 2 (36:54):
So you know, I know you said that farming is hard.
Climate change is definitely something on the horizon in that
we deal with. You talk about vintage variation anyway, and
we know that some vintages get quite extreme in heat,
especially here versus cold or frost. Your issues are probably
more on the hot extreme. I'm curious you think we'll
(37:14):
still be growing grapes and making wine in five hundred years.
Speaker 4 (37:19):
I don't see why not. We've been making wine for
thousands years, so what's a few more? I don't. Yeah,
I'm sure we will.
Speaker 2 (37:27):
If there's a will, there's a way.
Speaker 3 (37:29):
If mister positive, well, let's.
Speaker 2 (37:35):
Just say you were being sent off to a deserted island.
You can't stay here anymore, and you've got to go,
and you get to take three wines with you. Any
three wines. What three wines would you want to take?
Speaker 3 (37:48):
Okay?
Speaker 2 (37:49):
And they can be yours, but they don't have to
be They can be aspirational wines. They can be the
favorite wines.
Speaker 4 (37:56):
The problem with the premise of the question is you
can be on a desert.
Speaker 2 (38:00):
Yes, you have refrigeration, you have you have chillers, we
have glass bottles.
Speaker 4 (38:05):
It'll be gone.
Speaker 3 (38:08):
Supply, take your three wines. Okay, we all go one
for one. But that my uh da Venoge is a
producer in France, their princess uh brute rose in Champagne
or any other regions in Champiampagne. Okay, that's your.
Speaker 4 (38:30):
First one I would go with I don't even have
a name, but a Barolo, a really good okay wine too.
Speaker 3 (38:39):
A patizzra I love our patizza.
Speaker 4 (38:42):
Okay, yes, m.
Speaker 2 (38:47):
He's gonna match with a really good Barbara okay, and
your third wife.
Speaker 3 (38:56):
Third one probably a Sauvignon blanc that's just tried and
true and never get tired of it any peticular reach.
I had to pick ours, I'm sorry, shameless.
Speaker 4 (39:09):
We have refrigeration on this island. Then I'd get the
biggest bottle of Zantie. Could fine because it just drinks
like crazy.
Speaker 2 (39:18):
Okay, well done, Well, we have almost come to the end.
It's time to play a fun game where we pair
one with music. As as I warned you about before
we got started, it's just talking about some of your
wines and music. So I know that you're pouring a
little vermentino there. I want to start with the Zante
(39:40):
because that's what we were drinking.
Speaker 4 (39:41):
So give it to me.
Speaker 3 (39:45):
Who or what or what song am I gonna pair with? Zante? Okay?
I got this.
Speaker 2 (39:50):
So Zante is a sparkling light zin but it's dry.
Speaker 3 (39:55):
It's carbonated actually, okay as well? So yes, it's dry.
We used to say it's not your mom's whites, and
that reference doesn't work for every generation. But but yeah,
dry right, fun, bubbly. Okay, I'm going to pick a band,
LCD sound System, Okay, just always makes you want to dance.
(40:16):
Can't be in a bad mood listening to them. I've
seen them many times. Very fun. You want to You're
welcome to jump in.
Speaker 2 (40:24):
Otherwise I'm going to leave it all fair and handle
because she seems very into me. But feel free. If
like a Neil Diamond or Rush song comes to mind,
to throw it out there, I would just have said, okay,
now we are sipping now your Vermontino, so what about
(40:49):
that Verminino?
Speaker 3 (40:50):
Okay, yeah, we kind of talked about that. Feel very
like coastal and love. Some oysters be sitting by the seaside,
So something a little more mellow, laid back. Mac DeMarco, Okay,
he has no idea.
Speaker 2 (41:07):
Okay, you spoke. You wanted to give the space aliens
your triols.
Speaker 3 (41:15):
What are the space aliens want to listen.
Speaker 2 (41:17):
To any particular song?
Speaker 4 (41:25):
The trees? And it's because it's intellectual music. These people
came down from the moon. They must be preci good wine.
Speaker 2 (41:35):
Yeah, okay, you talked about we talked about your petitsa a,
the first wine you ever made. So what about your petitsa.
Speaker 3 (41:43):
Oh petitrah Okay, dark, maybe a little moody or this
is hard. You don't want to take another one. I
know this is my game, but I'm thinking too much
about it. Okay.
Speaker 2 (41:57):
Willie Nelson, Okay, because it's the first thing that came
to pretty much.
Speaker 4 (42:05):
But after drinking a bottle of this, you want to
talk to Willie? I like it.
Speaker 2 (42:10):
There we go, okay, and final line, you're toll to
go ooh.
Speaker 3 (42:16):
To all to goo. Okay, I'm feeling like, yeah, fireside
a steakhouse dinner. We need something a little like maybe
kind of jazzy cool. That's the vibe. That's a hard
time putting a band to that right now.
Speaker 4 (42:36):
Jazz music's okay. Once in a while, if you don't
have Willie around, we'll take that music.
Speaker 3 (42:46):
Okay, Okay, feel a steakhouse.
Speaker 2 (42:50):
I got you, I got you. I can feel the mood.
I got the mood. The fire is burning, it's crackling
in the back, jazz music playing, and I gotta scroll.
Speaker 3 (42:58):
Through the records.
Speaker 2 (43:01):
Well, there you go. I know you make more wines,
but we'll leave it at that. So my last question
the two parter is what wine region in the world
is at the top of your bucket list to go explore?
Now you've traveled a bit, but where would you like
to go? What what's next on your list that you
would love to check out.
Speaker 4 (43:18):
I have not been to Australia, so I think it
would be probably the next place to go try.
Speaker 2 (43:24):
Okay, how about you, well, Australia and you can add
somewhere that's okay?
Speaker 3 (43:32):
Uh, you know what? Okay, we went to London Wine
Fair last year and we tried some wines from you
were there, tried some like Croatia what what? What's the bridle.
Speaker 4 (43:42):
That came from Crip wasn't well it's.
Speaker 3 (43:45):
A different name, right, the other name.
Speaker 4 (43:49):
I believe.
Speaker 3 (43:51):
Yeah, I've never been interested. I don't know how big
the you know, wine scene is there, but I feel like.
Speaker 2 (43:59):
Lots of grapes to explore, lots of courage grape let's go.
Speaker 3 (44:02):
Okay, fantastic.
Speaker 2 (44:04):
And for those who are planning a trip to lod Ee,
what can where will they find you? How can they
find you? And what will they find when they get here.
Speaker 3 (44:13):
Uh, well, Peltier Road easy to find us, same name
as the minery. What Google can find you there?
Speaker 2 (44:20):
I think that's p E L t I E R.
Speaker 3 (44:22):
Yes, and if you say Pelta, we won't be mad.
I think one of the most unique things about us
is the way that we conduct our tastings. We have
wine stations, so basically you get like a Hotel I
key card, you add some money to it and you
can choose wines by the ounce two and a half ounces,
(44:42):
five ounces, so a taste a half glass of full glass,
and there's twenty different wines that you get to choose from.
So it's really a choose your own adventure style. When
you serve yourself, yes, or we could you could sit down.
We can bring the wine to you in a traditional sense.
By no means are the people. You know, the hosts
that they're not gone. There's still there to help and
you know, make sure that you're having a good time
(45:04):
and feel welcome. But it's just a way to preserve
the wines and allows us to offer so many We
really like to encourage people to be what I call
wine curious and try something new or maybe something you
thought you didn't like, but try from a different producer.
You might like their style. So just be open minded.
Speaker 2 (45:21):
And what days are you open?
Speaker 3 (45:24):
Every day? Eleven to five every day?
Speaker 2 (45:27):
Okay, well that's it. Ron Barren, thank you so much
for joining us today on Wine Soundtrack. I hope you
had fun. I hope it wasn't too painful for you.
Speaker 1 (45:39):
There you go again, cheers, cheers, Thank you so much,
thanks for listening to a new episode of Wine Soundtrack USA.
For details and updates, visit our website windsoundtracks dot com.
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