March 12, 2025 • 34 mins
In 2008 we set out to start a winery with a specific vision: to embody the soul of wine from vineyard to bottle to table. Our philosophy is that wine should be accessible, approachable, and affordable. But most of all, we believe a wine’s purpose is to bring together family and friends!With 10 years of viticulture and winemaking experience in Washington State, we know a thing or two about making wine. For starters, Purple Star’s varietal blends are grown from some of Washington State’s finest appellations including Wahluke Slope, Yakima Valley and Red Mountain. With grapes handpicked at their optimal flavor profile and juice fermented at cooler temperatures for longer periods, our wines exhibit softer tannins and retain more varietal character.
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Episode Transcript
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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 Alison
Levine and today I am in the Yakama Valley in
Washington State with Amy and Kyle Johnson of Purple Star Winery. Amy, Kyle,
Welcome to Wine Soundtrack and tell me a little bit
about Purple Star Winery.
Speaker 3 (00:27):
Well, we started Purple Star Winery two thousand and eight
because both of us are agg background and we really
wanted to do something where we could work with our kids.
And we were so successful in working with our three
kids at now all three are in different time zones
as far away from.
Speaker 4 (00:43):
Us as possible, But we think working at wineries right.
Speaker 3 (00:46):
No, No, they want nothing to do with the silly,
silly winery that we started, but we think it'll be
a lot more appealing when they're in their late twenties
dating or respective partner. It's a lot more glamorous, a
little bit sexy to say, do you want to come
see my family's winery. Then when you're twelve or thirteen,
and you're like, we have to do punchdowns.
Speaker 4 (01:05):
We have to do topping.
Speaker 3 (01:06):
So anyways, they learned a lot and we got to
spend a lot of time with them. They're definitely out
exploring the roots now, but we're seeing glimpses of them
becoming interested. Our oldest was texting me the other night
asking me about mallactic fermentation.
Speaker 4 (01:22):
I was like, oh.
Speaker 3 (01:22):
Goodness, he really wants to know and he's interested. And
then I looked out at my watch and figured he
was actually at dinner on a date, trying to impress
his date with his white knowledge.
Speaker 2 (01:31):
So well, you know, it starts somewhere, It starts somewhere.
So we're here on your property and you were mentioning
that you have your vines right outside. What is your
total acreage? And are you one hundred percent of state?
Are you buying fruit?
Speaker 5 (01:46):
We buy most of our fruit. Just this little bit
of siragoes into our rosees.
Speaker 4 (01:51):
And how many acres do you have just this? Yeah,
there's just it's about a ten and a half. Yeah, yeah, yeah,
it doesn't even qualify as like any right.
Speaker 3 (01:58):
Yeah, when we started, we went through all of our
financial with our bankers and The thing is when you
start as an actual for profit business, and it's not
like a retirement or a second career for you. It
takes if you're going to do all production and get
your tanks and equipment and the building and all that,
it takes twelve years to turn a profit. If you're
going to build a plant a vineyard, it takes ten
(02:20):
years because you have to buy it, plant it and
wait for maturity. And so our bankers like you could
do one or the other, and we wanted to make
the wine.
Speaker 2 (02:28):
Would so you're purchasing food, are you purchasing it exclusively
from Yakaima Valley, from all over Washington?
Speaker 4 (02:33):
And what grapes are you working with?
Speaker 3 (02:34):
For us, we really choose to source really close to
the winery. The furthest way we go is Grand View,
which is how many miles ten maybe fifteen, depending on
where if we have to change based on the harvest weather.
But we just know Kyle's been working a lot longer.
He started in viticulture, and so he knew which vineyard
(02:55):
we wanted to work with, which viticulturists we really respected
and admired, And there's some really talented people here in
the Yakima Valley and that's where we choose to get
our fruit from.
Speaker 4 (03:06):
But like I said, we do custom.
Speaker 3 (03:08):
Crush and since it's wineries from all over the state
and some attists they choose their own fruit. So we
get to work with a lot of vineyards because they're
bringing it in from where they source, so all the
way up in like Nachiese Heights, which is really high elevation,
so we get to see that fruit and we see
some stuff come in from outside of Walla Walla, So
it's interesting.
Speaker 4 (03:28):
And what's your total case production?
Speaker 5 (03:31):
Were about six thousand cases.
Speaker 2 (03:34):
And six thousand cases I know they're Sauvignon blanc you mentioned,
do you have siraw?
Speaker 4 (03:39):
What other grapes we do?
Speaker 5 (03:41):
Cabernet, Serra, petitfer.
Speaker 3 (03:44):
Do, little Mailbeck and a fun one that we've been
working with the past three years we kind of fell
into it is.
Speaker 4 (03:52):
Pickpool and I call it.
Speaker 3 (03:55):
There's a really great couple, the Bouchets, Dick the win
and they've been growing grapes for over thirty years, really
well known, respected, and I call it every time we
go out to like source something new or add or portfolio,
I call it getting boucheted because you go out looking
for something and you come back siging a contract for
a completely different grape, but it turns out fantastic.
Speaker 2 (04:17):
There's nothing not enjoyable about the Lipsinger and Lipstinger.
Speaker 3 (04:21):
Exactly exactly, and it's been a really fun one to
work with. We originally brought it in because we wanted
to use it as traditional a blender, but it was
just so beautiful and zippy by.
Speaker 4 (04:29):
Itself that we kept it. In three years, we've been
doing one hundred percent pickpool.
Speaker 2 (04:34):
Wow, and you said, you're about six thousand cases. So
are you direct to consumer exclusively or you distributed?
Speaker 4 (04:41):
What markets? Are you in? What states outside of Washington
can your wines be found?
Speaker 5 (04:46):
So yeah, in a little bit in Michigan and Georgia, Illinois.
Speaker 4 (04:54):
And then most said questions, Yeah, okay, we got the
basics out of the way. See that's it.
Speaker 2 (05:00):
So I'm curious for both of you, what is each
of your first memory relevant to wine? Your very first memory, I.
Speaker 3 (05:10):
Think it would probably be when you and I were dating.
Kyle's mom actually was a tasting room manager for another
local winery called Bernard Griffin, So we were very fortunate
we were exposed to a lot of really good wine
early on in our palate, not understanding how good the
wine was because the other I think everybody has experienced
this before in high school sneaking your Strawberry Hill Boons Farm.
(05:33):
So to go from that to jump right into Bernard Griffin,
we didn't realize how lucky we were to start out
with great wine.
Speaker 2 (05:39):
So your first, your first memory relevant to wine is
really as an adult drinking it. You had no introduction
or awareness of it as a child, Kyle, You did?
Speaker 4 (05:48):
I did.
Speaker 5 (05:48):
Yeah, I remember going to Kyona and when they had
their tasting room in their basement, so those long time ago,
that's probably my first yeah.
Speaker 4 (06:00):
Yeah.
Speaker 2 (06:01):
And so then of course, having drunk a lot of
good wines, living in a region surrounded by great wine,
I'm curious if there is one of those Aha moment
wines for you, one of those. I'm sure there are
more than one memorable wine that you've had. What is
the wine that comes to mind is one of those
(06:21):
Aha moment wines? And what was what was the circumstance,
what made it so incredible?
Speaker 4 (06:28):
That's tough.
Speaker 3 (06:29):
We've had the good fortune of I mean, there's a
lot of really great Washington wines, but also we've been
on some taste and panels to taste wines from around
the world. Sod, that's tough to single one out.
Speaker 5 (06:42):
I think mine's probably a ninety five Chateau Margo.
Speaker 4 (06:46):
A one trip, yeah, that I didn't go on.
Speaker 3 (06:50):
And so he got to go on a coopridge trip
with the barrel makers and go see them being made
and what forests they came from.
Speaker 4 (07:01):
And there was what eight.
Speaker 3 (07:02):
Of you guys, two wine makers from Washington, two from Australia,
two from California, and it was like an eleven day trip,
and they drank wines upon wines, and he would send
me photos of like.
Speaker 4 (07:13):
Here's steak tartar.
Speaker 3 (07:14):
With a baby quail egg and I'm in the middle
of a vineyard, and I'd send him back, I have
three kids under the age.
Speaker 4 (07:19):
Of three and I'm eating hot dogs in a blanket.
Speaker 2 (07:22):
To YEA, Well, so what was it about that particular
ninety five that stood out among all the incredible wines
you've got to drink?
Speaker 5 (07:29):
I don't think I could put my finger on any
one thing just how well it was made.
Speaker 2 (07:39):
So, now, if we were to come to your home,
what kind of wines do we find in there? Do
you have wines from around the world? Are you drinking
a lot of your own wines? A lot of your
friend's wines? Is it particular great varieties you like or
particular regions?
Speaker 4 (07:52):
What do you have at home?
Speaker 3 (07:54):
Drink a fair amount of sparkling, Yeah, and that's kind
of our go to if we're going to pick us
something out. And then truth be told, we drink a
lot of our neighbors wines. We obviously like our own,
but you get a bit of a house palate. Last
night we had some really good High Tower wine.
Speaker 2 (08:13):
That was just gonna My next question was is there
anything you opened up recently that drank really well?
Speaker 4 (08:18):
Yeah? That was there. It was twenty twenty No, it
was a twenty nineteen redd.
Speaker 3 (08:23):
Yeah, and it was just it was in a really
nice spot, very enjoyable. And it's also fun to see
because we actually work with a lot of vineyards that
our neighbors do to see what they their expression of.
Speaker 4 (08:35):
It and just really appreciate their craft and talent.
Speaker 3 (08:40):
We drink a lot of white wines right now, just
weather dependent, and we do we like blends.
Speaker 4 (08:46):
That's where you get to see people skill come out
that we do.
Speaker 2 (08:50):
Yeah, well you drink a lot of blends because you
say skill. But I'm curious, do you think there's a
such thing as a perfect variety?
Speaker 4 (09:00):
I don't think I would say.
Speaker 6 (09:01):
That, but.
Speaker 3 (09:03):
I mean I think I'm very Yeah, we have our favorites,
but they change right like.
Speaker 4 (09:09):
And favorite is not necessarily perfection mm hmm, exactly. I'm
I don't know. I really like cabernet. I mean that sounds.
Speaker 3 (09:18):
Most people are very familiar with that and everything else
that there's certain melos that just blow my socks off.
Speaker 4 (09:23):
Just kind of depends. But not a such thing as
a perfect variety, I don't think so.
Speaker 3 (09:27):
I think it all depends on where you grow it,
how you viticulture practices you use, and there too. Yeah,
that's a big thing. Mother nature plays a big part
in wine making.
Speaker 2 (09:39):
And so you know, if there isn't a such thing
as a perfect variety, is there a such thing as
a perfect wine?
Speaker 4 (09:46):
And in that sense, what.
Speaker 2 (09:48):
Are your opinions on wine critics and scores who are
sort of assigning numbers and descriptions of wines. Is it
something that you know you guide yourself by that you try.
Speaker 4 (09:59):
To make wines.
Speaker 2 (10:00):
Two do you appreciate what they do in the industry
or two does it sort do you just stay away
from it all?
Speaker 4 (10:05):
Well, I think in the past it was very important.
Speaker 3 (10:09):
Wine scores were extremely important because there were so few
wines out there. You know, the industry has really hit
a growth, but you needed to know that because you
needed to know like what you were spending your money on. Now,
I think that the level of wine making and just
the quality of wine in general is pretty good, So
if you like that wine, then it's for you.
Speaker 4 (10:31):
Scores to me don't really matter.
Speaker 3 (10:32):
And also it's just there's so many people doing scores
and they all have a different rateable. Yeah, some of
them give them stars, some of them one hundred points,
some of them, so it's really variable. I think it's
a lot of people they find a wine reviewer that
they have a similar palette to and then they follow that.
(10:53):
So it just kind of depends. We still submit to
like wine spectator, wine enthusiasts, those sort of things, but
there's just so many local.
Speaker 4 (11:02):
Wine reviewers and scores.
Speaker 3 (11:03):
And the other thing too, is it matters who you're
with with the conversations you're having, what the environment around you,
what the food you're having. All those things can influence
how a wine is hitting you or affecting your evening,
that sort of thing.
Speaker 5 (11:17):
I don't know that I necessarily agree with the whole
perfect wine and what are we going to do next?
Speaker 4 (11:23):
That's true. That's true.
Speaker 2 (11:25):
Well, this is a quick answer, one for each of you.
Let's see if you can answer at the same time.
Red white or rose, rose white, stiller, sparkling, sparkling, sparkling,
domestic or champagne or all of the above.
Speaker 3 (11:41):
All all like you can't find your favorite wine unless.
Speaker 4 (11:45):
You try them. Very true, very true.
Speaker 2 (11:49):
So you know you've alluded a little to this in
what you've been saying about time and place and context
when you're drinking a wine, how seasonality, what you like?
How do you approach food and wine pairing? Do you
think there are rules to follow? Do you are you
a little more abstract and creative when you're pairing it?
(12:10):
Or do you believe that red wine and meat, white
wine and fish, you know kind of basic rules?
Speaker 3 (12:16):
I don't really.
Speaker 5 (12:17):
I mean, I think if you have if you enjoy
a Sonya and blong with a ribbi, then go for it.
Speaker 4 (12:24):
Yeah, then that's it. Everybody's palate is slightly different.
Speaker 3 (12:28):
Of course, you can find things that are complimentary, you know,
certain cheeses with certain wines and for sure things like that.
But if you're enjoying it, it's for you, that's the
perfect pairing.
Speaker 5 (12:38):
I don't feel like there's any rules.
Speaker 2 (12:40):
Yeah, person, what do you guys kind of look for
when you're deciding do you pick your wine first and
your food after food and then wine?
Speaker 3 (12:48):
I would say usually food, yeah, food first, but then
it's also it's very almost emotional that we pick. We
don't based on like, well you're having this and I'm
having that, let's do that. It's like what do you
feel like? It's very emotional, like what kind of wine
do we want? We don't really worry about the food
parents or the rules. Well, and you'll find every three
(13:11):
or four years they'll change the rules.
Speaker 4 (13:13):
Like red wine is always supposed to be room temperature.
Speaker 3 (13:16):
There's a new trend right now, you should chill it right,
you should warm up your whites get more aroma. So
it's however you're enjoying it, truthfully.
Speaker 2 (13:23):
So for somebody who hasn't had the pleasure to taste
purple Star wines yet, what do you think they're missing
out on?
Speaker 5 (13:31):
I mean there, we make them in the style that's
very approachable, not over any tannic or anything. So who's
to be enjoyed.
Speaker 4 (13:42):
Yeah, they're.
Speaker 3 (13:45):
Definitely something that you can ease into the price points
a little bit more, you know, Tuesday night wine, Wednesday
night type of deal.
Speaker 4 (13:53):
And they're great. They still win award, you can google them.
Speaker 3 (13:56):
I call it my favorite thing with the Purple Star
is I call it my things giving wine because you
go to Thanksgiving, at least with our family, there's thirty
forty people there, and I have this uncle who every
single time he's like, I only drink ninety points and above,
and you're like, great, would you bring me nothing right
shows up empty handed.
Speaker 4 (14:13):
But then of course I also have.
Speaker 3 (14:15):
My aunt who I just adore, but no matter what
you give her, no matter what, she adds.
Speaker 4 (14:20):
An ice cube and a little hint to sprite to
pick it up.
Speaker 3 (14:23):
So you need a wine that kind of fits the
you know, gets the scores, but.
Speaker 4 (14:27):
Also the will break good sprits.
Speaker 3 (14:28):
Yes, and it won't break the Bay type of deal.
Speaker 4 (14:31):
So Purple Star is very approachable that way.
Speaker 3 (14:34):
And yeah, a little less time in Baryl, so not
as tannic, more approachable.
Speaker 4 (14:39):
I think.
Speaker 2 (14:39):
So, if space aliens were to land on your property
right now, knock on the door, and you were to
welcome them in, which of your wines would you want
to welcome them with?
Speaker 4 (14:48):
I'd probably say that the Purple Star Cab.
Speaker 3 (14:51):
It's kind of our flagship wine, and it seems to
fit most people's palates, and it's delicious, of course, but
I kind of the label would kind of appeal to them,
I think.
Speaker 4 (15:01):
Kyle, do you agree?
Speaker 5 (15:02):
I agree?
Speaker 4 (15:03):
Do you agree? Just making sure you're on the same
you know page there.
Speaker 2 (15:10):
So, moving back into the vineyard and we're in harvest
season right now. We know that every harvest tells a
different story. There's there's no you know, I'm not challenging that.
But in a region like this, do you see more
commonality year to year? Do you see big variation year
to year? What do you kind of see in an
area like this?
Speaker 5 (15:31):
I mean, there's definitely variation every year, but I feel
like Washington has the ability to consistently make good wine.
I guess maybe it's less impactful the weather, but obviously
there's a.
Speaker 2 (15:48):
Difference right every year, But you don't have big extremes here,
not so much.
Speaker 3 (15:53):
Yeah, every once in a while we'll get one, and
that's why everybody talks about it forever.
Speaker 4 (15:56):
It is because it was so shocking.
Speaker 3 (15:58):
So and we also we have long term contracts with
our growers, so we get the same row every year
tech deal, and within vineyards there's also little microclimate, so
we know what we're doing as far as historical data.
And I just think exactly that Kyle said. We don't
have super harsh winters and we don't have super awful summers,
so it really takes care of the plants.
Speaker 2 (16:20):
Are there any sort of signs or predictors that you
look for that's going to tell you what a harvest
is going to be?
Speaker 5 (16:26):
I wouldn't say so. I mean every year is a
little bit different. Really, it's the growers that make the
biggest difference and the biggest impact on the one. So
I think we just try not to screw.
Speaker 4 (16:38):
Them up with the grapes.
Speaker 2 (16:39):
Kid here fair enough, So you said that you work
with some of the same blocks year after year after year,
So I'm assuming you spend some time in the vineyard,
and obviously you have your own little ton and a half.
Speaker 4 (16:52):
Through to the here. What sort of relationship do you
have with the vines? Do you talk to them? Do
you encourage them? Do you reprimand them? Do you talk
to them? I wouldn't say talk to them, You talk
to yourself. I talked to us. We actually are listening, yes, exactly.
And it's it's.
Speaker 3 (17:10):
More like when we walk the vines, you know, just
kind of looking at what kind of progress they've made
on the viticulture, pruning, thinning, things like that, and it's like,
exactly like Kyle said that the viticulturists can make or
break the block and just watching what they're we're having
really hot, intense heat.
Speaker 4 (17:28):
Then sometimes they keep canopy to keep it cooler or
things like that. So it's more us talking to ourselves,
Oh look what they did here, Oh that tastes it.
Speaker 2 (17:35):
So when the wine gets into the barrel, do you
talk to it, then play music for it, encourage it?
Speaker 3 (17:44):
Not really, yeah, I mean there's discussion that I don't
I don't think it's actually towards the grapes. I think
it's more like we are talking to ourselves or thinking
out loud about like that barrel will probably make a
really good blend with those two barrels over there, things
like that.
Speaker 4 (18:03):
So we're thinking ahead.
Speaker 2 (18:04):
But yeah, and in the years you've done this, So
you started your winery in two thousand and eight, you've got,
you know, a good fifteen years under your belt. Now,
any sort of good luck rituals that you do at
the start of harvest as individuals or as a team.
Speaker 3 (18:21):
We usually try to get together with our neighbors before
it gets too crazy and just it gives us a
sense of camaraderie and things like that, and just like
one last hurrah before we hunker down and work. Plus,
they our neighbors get it. They're making wine as well,
so we all realize. It's kind of a get together celebration. Yeah,
(18:42):
and we have some good wine and we talk about
how much success we've had in the past and where
we're going to go in the future and how great
it's going to be. And then three weeks later we
text each other, did we really want to do this
for the rest of our lives? The most exciting day
of harvest is the first day, and the most exciting
day of harvest is the last day, so there's a
lot in between, but we know what we do.
Speaker 4 (19:03):
So when you were little. What did you want to
be when you grew up? I wanted to be a
pilot a.
Speaker 2 (19:09):
Pilot and that clearly didn't go that way.
Speaker 4 (19:12):
Or did you ever pursuit Do you have your pilot's license?
You do? Where do you fly?
Speaker 5 (19:17):
Just like a little cessed on one?
Speaker 4 (19:20):
Wow?
Speaker 3 (19:22):
And I wanted to be a dairy farmer and Kyle
shot that one down.
Speaker 4 (19:27):
You wanted to be a dairy farm Yeah.
Speaker 3 (19:29):
So my family is actually a third generation dairy farmers,
still still going. My brother's actually went home and bought
into it. But that's actually I went to w shoot
and got my degree in dairy farming, and yeah, so
here I am making wine kind of a different Yeah, and.
Speaker 2 (19:44):
Cale, you studied horticulture Joiner, Sam Houlture and some viticulture.
Speaker 6 (19:49):
Response.
Speaker 5 (19:50):
I was going to go back to the family farm,
but I took a job with Chatau sam Michel and
the vineyards, and then eventually worked my way into the
winery and worked for another little or worked for a
little winery and Prosser for a few years, and then
I started.
Speaker 4 (20:07):
What kind of farm does your family have? Tree fruit?
Tree fruit?
Speaker 2 (20:12):
So tree fruit and dairy and you both end up
in wine right, go figure.
Speaker 3 (20:16):
Yeah, there's a lot of transfer over for the dairy.
You know, you're making a food grade products of sanitation pumps,
chillers who I call all that. It's just a different
fluid basically, and then all the the soils and crops
that I had to learn for raising the feed for
the I just started studying grapes, you know. So once
once you realize what the dedication is, then you it
(20:39):
was pretty easy transfer.
Speaker 2 (20:41):
And plus, yeah, you're right, it's all in sort of
the same kind of realm.
Speaker 4 (20:45):
Yeah, you know, you just have the struggle of you know, grapes.
Speaker 6 (20:50):
Yeah.
Speaker 4 (20:51):
Yeah, and it does smell a little bit better. Is
your family dairy farm? Is it? It's all cattle or
any other holes and they ship to Tillmook. Okay, yeah,
wow wow.
Speaker 2 (21:05):
So when you guys are not working, I know, during harvest.
This is the oddest question because you don't know what
free time is. But what do you like to do
in your free time? Kyle?
Speaker 4 (21:13):
Yeah, Kyle's a big fisher person.
Speaker 3 (21:17):
He really likes to We have a family cabin up
on White Pass and so he likes to go up
there and fish the rivers and that sort of thing.
I like to go to Mexico, Hawaii, things like that,
get away from all this and just kind of We're
very fortunate. One of our kids is going to school
(21:38):
over in Hawaiian University of Hawaii, and so when we
get to go parent him in January, I call that
good parenting.
Speaker 4 (21:45):
Yeah.
Speaker 3 (21:46):
So yeah, try to take a trip at least one
international and one national.
Speaker 4 (21:52):
Nice.
Speaker 2 (21:52):
Well, going to Hawaii is not a trip that's visiting
the kids.
Speaker 4 (21:55):
It was parenting. It's my duty. I have to do it.
Speaker 2 (21:58):
Absolutely, absolutely, So, now that you're empty nesters, when you're
planning a romantic evening, what kind of wines get open
to set the tone versus a Tuesday night. Not that
a romantic evening can't be on a Tuesday night, but
you know what I mean.
Speaker 3 (22:11):
Yeah, usually yeah, sparkling, Yeah, and usually imported.
Speaker 2 (22:19):
You must have a lot of romantic nights since you
said you drink a lot of smarts.
Speaker 4 (22:23):
Can't you tell so much love? So much love? I
can see it.
Speaker 2 (22:29):
Yeah, people have to feel it, but I can see it.
So when you look back at at your career, when
we think about this, your career, your life, we know
that we get a lot of advice from family from teachers,
from mentors. Is there a piece of advice that someone
gave you along the way that you, you know, try
to carry your life through work. It can be work
(22:50):
related or life related. But a piece of advice that
kind of drives you.
Speaker 3 (22:54):
Or has stuck with you, Well, I think for me
it'd be something my grandfrien on my dad's side said, Liz,
if you're feeling overwhelmed, just remember the hardest part is
the first step.
Speaker 4 (23:05):
Once you get moved, you'll figure it out. You'll solve it, it'll
get done.
Speaker 3 (23:09):
But if you procrastinate, if you put it off, put
it off, put it off, it just becomes more and
more overwhelming. So just always take the first step and
then you'll figure it out after that.
Speaker 6 (23:19):
Oh, I don't know.
Speaker 5 (23:20):
I guess Grampy used to always say, make every step count.
Speaker 4 (23:24):
Oh, we're family of steppers.
Speaker 2 (23:30):
His family keeps stepping, and yours just says take the
first and the rest will follow.
Speaker 4 (23:33):
I love it, but no, but both.
Speaker 2 (23:36):
Really good philosophy is to kind of live by and
work by. If you were to give our listeners any
advice about wine or about anything like that, what kind
of advice would you want to share?
Speaker 4 (23:46):
I would say, open that bottle.
Speaker 3 (23:48):
Don't hold things for a special occasion, because you never
know is this the special, This could be it, this
could be our best night ever. So definitely open the wine,
invite the friends over share.
Speaker 4 (24:00):
Yeah, create your own experience.
Speaker 2 (24:05):
So when you look back at your career careers, what
would you say, is one of your proudest achievements to date?
Speaker 4 (24:16):
I don't know, that's just work. I think our what
the three kids?
Speaker 2 (24:21):
Yeah, I said, I said, what's one of your proudest
achievements to date in your work?
Speaker 4 (24:27):
Because of course your kids are your proudest achievement. Everybody
says that. I think that people forget it.
Speaker 3 (24:34):
We chose to work with our kids, so we actually
built the you know, our careers around the fact that
we wanted to spend time with them.
Speaker 5 (24:42):
So I guess I would say being with people that
are enjoying our wine is thanks you feeling good?
Speaker 4 (24:49):
Yeah? Yeah, absolutely, that's true.
Speaker 2 (24:51):
Well, on that thought of being with people to enjoy
your wine, We're sitting at a table, Your wines are
on the table. There's an empty seat next to you.
Who from any walk of life, live, bing or deceased,
known or unknown? Do you wish you could share a
bottle of purple Star wine with.
Speaker 5 (25:09):
Maybe Frank Sinatra.
Speaker 2 (25:10):
Oh gosh, that's a fair one.
Speaker 4 (25:14):
That would be entertaining. Absolutely.
Speaker 3 (25:18):
I think I'd want my grandfathers, both of them, just
so they could see what we've built in how far
we've come. And they were both aag and so they
understand how much time you put into it and how
much effort. And I'd love to have them see what
we've created.
Speaker 4 (25:33):
And they would enjoy sitting with Frank Sinatra. They were
his peers exactly.
Speaker 2 (25:39):
It would be a big family, big happy table, big
happy table, so complete this sentence for me, A table
without wine is like yeah, he says very little, but yeah,
it's powerful.
Speaker 4 (25:54):
It is, it is. I would, I would say, be
a little bit torturous.
Speaker 2 (25:58):
Yeah, so, I mean it's really hard to come off
of that one death. It's like, yeah.
Speaker 3 (26:09):
So.
Speaker 4 (26:13):
On that note of death. Now now I'm just kidding.
Speaker 2 (26:15):
But like, I'm curious. You were saying that you are
pretty consistent weather here. You don't have extreme extreme heats
in the summer, you don't have extreme extreme cold in
the winter. But we do know that climate change is
something that's affecting, you know, everything, do you think knowing
that that wine is something that'll be around in three
(26:36):
hundred years or in five hundred years.
Speaker 4 (26:39):
Oh, I definitely think so. I think it's a needed
product just for enjoyment.
Speaker 3 (26:45):
But I have watched, you know, since we've been doing
this since two thousand and eight, I've watched different pruning
techniques things like that to mitigate the changing temperatures. I
think that we've got some really smart people in this
industry and they'll make the adaptions needed. Yeah, I don't
think wine's going anywhere.
Speaker 5 (27:02):
Well, yeah, there's you know, they're growing champagne in England now,
so yeah, these things are happening.
Speaker 2 (27:11):
Yes, so they adjust figure they'll just be making wine
in Iceland.
Speaker 4 (27:15):
Right exactly. We'll figure it out.
Speaker 2 (27:18):
And meanwhile, if you were being sent it off to
a deserted island, because you know that was just the
end of it all, what three wines would you want
to take with you? And I guess you get six
because you get to together.
Speaker 4 (27:28):
So definitely a rose for me, a.
Speaker 2 (27:30):
Particular region or great variety or you can get specific.
This is this is aspirational.
Speaker 3 (27:38):
I would I would hate to harness myself just to
one like how many bottles of rose.
Speaker 4 (27:43):
Can I bring? Well, you get three wines, so maybe
a never ending.
Speaker 6 (27:50):
Bottle, but it's okay, okay, yeah, one of mine would
probably have, right, you got to spice.
Speaker 4 (27:59):
It up a little bit.
Speaker 3 (28:01):
Yeah, and then I think i'd take Merlow. I really
like how expressive Myrlow is Washington Marlow or yeah, yeah,
and then probably the Pickpool.
Speaker 4 (28:10):
I just like it. I pair as well with deserted islands.
Speaker 2 (28:14):
Okay, you gave me three and you've given me beer,
but anything else.
Speaker 5 (28:19):
Oh, I guess it's gonna be a sirah.
Speaker 4 (28:25):
Where's the bubbles? Guys? You drink bubbles all the time.
You're not gonna take them with you? Well, but it's
not romantic on an island. Those are for nights. Bubbles
are for every night. They are. That is a lottel
you should live by. That's a quot uble quote. Right then,
Bubbles are for everything.
Speaker 2 (28:44):
And every wine maker drinks beer, so we know that.
So you have you guys have been great. I know
Kyle is a little shyer, so he's been a little quieter.
Maybe you've covered up for that. I'm curious that we're
gonna play a little game now pairing wine with me.
I warned you of this, so give you a little
time to think about it. While we've been talking, I've
(29:05):
been sipping on your twenty twenty one Yakima Valley Savignon Blanc.
Speaker 4 (29:08):
So let's start with this. What do you think so
I mean to describe the wine?
Speaker 2 (29:16):
I mean, it's it's it's bright, it's chris as everything.
Speaker 4 (29:20):
Savignon Blanc. Should be my favorite pairing with this is
sunshine and a patio. So I don't know.
Speaker 6 (29:28):
You have to be something about suns Yeah, Kyle's the
one that knows all the song genre, musician, a specific song.
You can be vague or specific.
Speaker 5 (29:40):
How about the Eagles?
Speaker 4 (29:43):
Oh? Okay? Interesting, but well, I mean you may not agree.
What do you think?
Speaker 3 (29:48):
Ah, it have to be something about a song about sunshine.
That's but I'm blanking on the titles. I'm I'm not
a huge like.
Speaker 4 (29:58):
I can't call out artists and song titles genres though.
Pop music, yeah, probably some pop music? Yeah? Nice one afternoon?
Speaker 2 (30:10):
And what about your Cabernet sauvignon, the one that you
would welcome the aliens with?
Speaker 6 (30:17):
First?
Speaker 3 (30:19):
I would say I'm gonna go with something classical like
Dean Martin or Frank Sinatra, something like that, like a
favorite for everyone.
Speaker 4 (30:27):
Everyone knows it, everyone can sing it. Yeah, Frank, do
you have a specific song and your malbek?
Speaker 6 (30:43):
Right?
Speaker 4 (30:46):
I got nothing and that one I got. But what
is the malbeck like? Is it?
Speaker 2 (30:50):
Is it dark fruit and broody? Is it spicy?
Speaker 4 (30:55):
Yeah, it's dark fruits, definitely.
Speaker 5 (31:00):
In overly tannic or anything.
Speaker 4 (31:03):
Pretty easy. It sounds like smooth jazz.
Speaker 2 (31:06):
Yeah, it's what's the answer the question?
Speaker 3 (31:09):
Yeah, thank you, We'll go with jazz.
Speaker 4 (31:14):
I won't make you do anymore. I do have one
final question for you.
Speaker 2 (31:19):
It's a two parter and the first part is what
wine making region in the world is at the top
of your bucket list to visit the valley?
Speaker 3 (31:27):
Yeah, and Kyle's gotten to go to France before, like
I said, for that Cooper trip and did all that.
But I've been in France before, but I was twenty
and so I was not exposed to wine yet, and
I'd love to go and see it.
Speaker 5 (31:41):
But it would be fun to go to you know,
Croatia or Greece just to see.
Speaker 3 (31:47):
Yeah, they're different styles of Yeah, we actually just got back,
well not just to go back. We went in January
down to Mexico City and sell some wineries down there,
and they are a pretty new wine region and it
was was fascinating to take their styles and see what
they were growing and where they are in their wine journey.
Speaker 4 (32:04):
So I think anywhere is.
Speaker 2 (32:06):
Funded, so Amy's anywhere Kyle's rown, although anywhere is also
an option. And if people want to come visit you,
where do they find you?
Speaker 4 (32:15):
How can they find you? And what can they experience
if they come here?
Speaker 3 (32:19):
Well, definitely it's great to come here to the Akama
Valley because you can see where all of it's grown.
There's a lot of great wineries in western Washington, but
they come over and buy their fruit from here, So
here you get to see where it's grown, talk to
people who were doing the grown, growing things like that,
and it's just it's so picturesque to come out and
be in the vines and a little piece and quiet too,
(32:42):
very rural out here.
Speaker 5 (32:43):
Yeah, And I mean people taste wine in the wine
making facilities. So if we're doing, say today we're pressing
off some Sovinian balk to be able to see that.
Speaker 3 (32:54):
Yeah, And so we're in a lot of grocery stores
wine shops and locally here in a lot of local restaurants, but.
Speaker 2 (33:02):
Here specifically, like where how do people get to you?
Where can they find you if they're coming up to
Yakama Valley.
Speaker 4 (33:08):
Oh?
Speaker 3 (33:08):
Okay, So we are Exit ninety six, Benton City and
we're actually north of the town of Benton City. There's
a little cluster of wineries up here. And then if
you don't have time to make it out to Benton City,
if you're flying into Pasco or the Tri Cities, we
have a second location. It's our Mire I Guess and
Wine Bar. It's just six minutes from the airport and
it's got a beautiful patio on the water, and that's
(33:30):
open since it's a wine barred open a little later
till eight or nine in the evening, so you can
do that afterwards. A lot of us out here in
Bent City traditional tasting rooms close at five, and so
if you don't have time to do that, we have
a second location.
Speaker 4 (33:43):
Or you can buy the airport so you can fly in,
drink and go.
Speaker 3 (33:46):
Yeah, or if you're flying's delayed, you can pop over
and get out of the airport.
Speaker 2 (33:50):
It's good to know Pasco is a small, little airport.
But uh huh, there's a wine bar nearby. There is,
so that's perfect well, Amy, Kyle, thank you for joining
us on Wine Soundtrack.
Speaker 4 (34:00):
I hope this wasn't too painful for you.
Speaker 2 (34:03):
Kyle, He's okay and I think.
Speaker 4 (34:07):
Thanks absolutely well.
Speaker 2 (34:10):
Thanks for sharing your story and cheers, let's go taste
absolutely cheers.
Speaker 1 (34:15):
Thanks for listening to a new episode of Wine Soundtrack USA.
For details and updates, visit our website winesoundtrack 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 Alison
Levine and today I am in the Yakama Valley in
Washington State with Amy and Kyle Johnson of Purple Star Winery. Amy, Kyle,
Welcome to Wine Soundtrack and tell me a little bit
about Purple Star Winery.
Speaker 3 (00:27):
Well, we started Purple Star Winery two thousand and eight
because both of us are agg background and we really
wanted to do something where we could work with our kids.
And we were so successful in working with our three
kids at now all three are in different time zones
as far away from.
Speaker 4 (00:43):
Us as possible, But we think working at wineries right.
Speaker 3 (00:46):
No, No, they want nothing to do with the silly,
silly winery that we started, but we think it'll be
a lot more appealing when they're in their late twenties
dating or respective partner. It's a lot more glamorous, a
little bit sexy to say, do you want to come
see my family's winery. Then when you're twelve or thirteen,
and you're like, we have to do punchdowns.
Speaker 4 (01:05):
We have to do topping.
Speaker 3 (01:06):
So anyways, they learned a lot and we got to
spend a lot of time with them. They're definitely out
exploring the roots now, but we're seeing glimpses of them
becoming interested. Our oldest was texting me the other night
asking me about mallactic fermentation.
Speaker 4 (01:22):
I was like, oh.
Speaker 3 (01:22):
Goodness, he really wants to know and he's interested. And
then I looked out at my watch and figured he
was actually at dinner on a date, trying to impress
his date with his white knowledge.
Speaker 2 (01:31):
So well, you know, it starts somewhere, It starts somewhere.
So we're here on your property and you were mentioning
that you have your vines right outside. What is your
total acreage? And are you one hundred percent of state?
Are you buying fruit?
Speaker 5 (01:46):
We buy most of our fruit. Just this little bit
of siragoes into our rosees.
Speaker 4 (01:51):
And how many acres do you have just this? Yeah,
there's just it's about a ten and a half. Yeah, yeah, yeah,
it doesn't even qualify as like any right.
Speaker 3 (01:58):
Yeah, when we started, we went through all of our
financial with our bankers and The thing is when you
start as an actual for profit business, and it's not
like a retirement or a second career for you. It
takes if you're going to do all production and get
your tanks and equipment and the building and all that,
it takes twelve years to turn a profit. If you're
going to build a plant a vineyard, it takes ten
(02:20):
years because you have to buy it, plant it and
wait for maturity. And so our bankers like you could
do one or the other, and we wanted to make
the wine.
Speaker 2 (02:28):
Would so you're purchasing food, are you purchasing it exclusively
from Yakaima Valley, from all over Washington?
Speaker 4 (02:33):
And what grapes are you working with?
Speaker 3 (02:34):
For us, we really choose to source really close to
the winery. The furthest way we go is Grand View,
which is how many miles ten maybe fifteen, depending on
where if we have to change based on the harvest weather.
But we just know Kyle's been working a lot longer.
He started in viticulture, and so he knew which vineyard
(02:55):
we wanted to work with, which viticulturists we really respected
and admired, And there's some really talented people here in
the Yakima Valley and that's where we choose to get
our fruit from.
Speaker 4 (03:06):
But like I said, we do custom.
Speaker 3 (03:08):
Crush and since it's wineries from all over the state
and some attists they choose their own fruit. So we
get to work with a lot of vineyards because they're
bringing it in from where they source, so all the
way up in like Nachiese Heights, which is really high elevation,
so we get to see that fruit and we see
some stuff come in from outside of Walla Walla, So
it's interesting.
Speaker 4 (03:28):
And what's your total case production?
Speaker 5 (03:31):
Were about six thousand cases.
Speaker 2 (03:34):
And six thousand cases I know they're Sauvignon blanc you mentioned,
do you have siraw?
Speaker 4 (03:39):
What other grapes we do?
Speaker 5 (03:41):
Cabernet, Serra, petitfer.
Speaker 3 (03:44):
Do, little Mailbeck and a fun one that we've been
working with the past three years we kind of fell
into it is.
Speaker 4 (03:52):
Pickpool and I call it.
Speaker 3 (03:55):
There's a really great couple, the Bouchets, Dick the win
and they've been growing grapes for over thirty years, really
well known, respected, and I call it every time we
go out to like source something new or add or portfolio,
I call it getting boucheted because you go out looking
for something and you come back siging a contract for
a completely different grape, but it turns out fantastic.
Speaker 2 (04:17):
There's nothing not enjoyable about the Lipsinger and Lipstinger.
Speaker 3 (04:21):
Exactly exactly, and it's been a really fun one to
work with. We originally brought it in because we wanted
to use it as traditional a blender, but it was
just so beautiful and zippy by.
Speaker 4 (04:29):
Itself that we kept it. In three years, we've been
doing one hundred percent pickpool.
Speaker 2 (04:34):
Wow, and you said, you're about six thousand cases. So
are you direct to consumer exclusively or you distributed?
Speaker 4 (04:41):
What markets? Are you in? What states outside of Washington
can your wines be found?
Speaker 5 (04:46):
So yeah, in a little bit in Michigan and Georgia, Illinois.
Speaker 4 (04:54):
And then most said questions, Yeah, okay, we got the
basics out of the way. See that's it.
Speaker 2 (05:00):
So I'm curious for both of you, what is each
of your first memory relevant to wine? Your very first memory, I.
Speaker 3 (05:10):
Think it would probably be when you and I were dating.
Kyle's mom actually was a tasting room manager for another
local winery called Bernard Griffin, So we were very fortunate
we were exposed to a lot of really good wine
early on in our palate, not understanding how good the
wine was because the other I think everybody has experienced
this before in high school sneaking your Strawberry Hill Boons Farm.
(05:33):
So to go from that to jump right into Bernard Griffin,
we didn't realize how lucky we were to start out
with great wine.
Speaker 2 (05:39):
So your first, your first memory relevant to wine is
really as an adult drinking it. You had no introduction
or awareness of it as a child, Kyle, You did?
Speaker 4 (05:48):
I did.
Speaker 5 (05:48):
Yeah, I remember going to Kyona and when they had
their tasting room in their basement, so those long time ago,
that's probably my first yeah.
Speaker 4 (06:00):
Yeah.
Speaker 2 (06:01):
And so then of course, having drunk a lot of
good wines, living in a region surrounded by great wine,
I'm curious if there is one of those Aha moment
wines for you, one of those. I'm sure there are
more than one memorable wine that you've had. What is
the wine that comes to mind is one of those
(06:21):
Aha moment wines? And what was what was the circumstance,
what made it so incredible?
Speaker 4 (06:28):
That's tough.
Speaker 3 (06:29):
We've had the good fortune of I mean, there's a
lot of really great Washington wines, but also we've been
on some taste and panels to taste wines from around
the world. Sod, that's tough to single one out.
Speaker 5 (06:42):
I think mine's probably a ninety five Chateau Margo.
Speaker 4 (06:46):
A one trip, yeah, that I didn't go on.
Speaker 3 (06:50):
And so he got to go on a coopridge trip
with the barrel makers and go see them being made
and what forests they came from.
Speaker 4 (07:01):
And there was what eight.
Speaker 3 (07:02):
Of you guys, two wine makers from Washington, two from Australia,
two from California, and it was like an eleven day trip,
and they drank wines upon wines, and he would send
me photos of like.
Speaker 4 (07:13):
Here's steak tartar.
Speaker 3 (07:14):
With a baby quail egg and I'm in the middle
of a vineyard, and I'd send him back, I have
three kids under the age.
Speaker 4 (07:19):
Of three and I'm eating hot dogs in a blanket.
Speaker 2 (07:22):
To YEA, Well, so what was it about that particular
ninety five that stood out among all the incredible wines
you've got to drink?
Speaker 5 (07:29):
I don't think I could put my finger on any
one thing just how well it was made.
Speaker 2 (07:39):
So, now, if we were to come to your home,
what kind of wines do we find in there? Do
you have wines from around the world? Are you drinking
a lot of your own wines? A lot of your
friend's wines? Is it particular great varieties you like or
particular regions?
Speaker 4 (07:52):
What do you have at home?
Speaker 3 (07:54):
Drink a fair amount of sparkling, Yeah, and that's kind
of our go to if we're going to pick us
something out. And then truth be told, we drink a
lot of our neighbors wines. We obviously like our own,
but you get a bit of a house palate. Last
night we had some really good High Tower wine.
Speaker 2 (08:13):
That was just gonna My next question was is there
anything you opened up recently that drank really well?
Speaker 4 (08:18):
Yeah? That was there. It was twenty twenty No, it
was a twenty nineteen redd.
Speaker 3 (08:23):
Yeah, and it was just it was in a really
nice spot, very enjoyable. And it's also fun to see
because we actually work with a lot of vineyards that
our neighbors do to see what they their expression of.
Speaker 4 (08:35):
It and just really appreciate their craft and talent.
Speaker 3 (08:40):
We drink a lot of white wines right now, just
weather dependent, and we do we like blends.
Speaker 4 (08:46):
That's where you get to see people skill come out
that we do.
Speaker 2 (08:50):
Yeah, well you drink a lot of blends because you
say skill. But I'm curious, do you think there's a
such thing as a perfect variety?
Speaker 4 (09:00):
I don't think I would say.
Speaker 6 (09:01):
That, but.
Speaker 3 (09:03):
I mean I think I'm very Yeah, we have our favorites,
but they change right like.
Speaker 4 (09:09):
And favorite is not necessarily perfection mm hmm, exactly. I'm
I don't know. I really like cabernet. I mean that sounds.
Speaker 3 (09:18):
Most people are very familiar with that and everything else
that there's certain melos that just blow my socks off.
Speaker 4 (09:23):
Just kind of depends. But not a such thing as
a perfect variety, I don't think so.
Speaker 3 (09:27):
I think it all depends on where you grow it,
how you viticulture practices you use, and there too. Yeah,
that's a big thing. Mother nature plays a big part
in wine making.
Speaker 2 (09:39):
And so you know, if there isn't a such thing
as a perfect variety, is there a such thing as
a perfect wine?
Speaker 4 (09:46):
And in that sense, what.
Speaker 2 (09:48):
Are your opinions on wine critics and scores who are
sort of assigning numbers and descriptions of wines. Is it
something that you know you guide yourself by that you try.
Speaker 4 (09:59):
To make wines.
Speaker 2 (10:00):
Two do you appreciate what they do in the industry
or two does it sort do you just stay away
from it all?
Speaker 4 (10:05):
Well, I think in the past it was very important.
Speaker 3 (10:09):
Wine scores were extremely important because there were so few
wines out there. You know, the industry has really hit
a growth, but you needed to know that because you
needed to know like what you were spending your money on. Now,
I think that the level of wine making and just
the quality of wine in general is pretty good, So
if you like that wine, then it's for you.
Speaker 4 (10:31):
Scores to me don't really matter.
Speaker 3 (10:32):
And also it's just there's so many people doing scores
and they all have a different rateable. Yeah, some of
them give them stars, some of them one hundred points,
some of them, so it's really variable. I think it's
a lot of people they find a wine reviewer that
they have a similar palette to and then they follow that.
(10:53):
So it just kind of depends. We still submit to
like wine spectator, wine enthusiasts, those sort of things, but
there's just so many local.
Speaker 4 (11:02):
Wine reviewers and scores.
Speaker 3 (11:03):
And the other thing too, is it matters who you're
with with the conversations you're having, what the environment around you,
what the food you're having. All those things can influence
how a wine is hitting you or affecting your evening,
that sort of thing.
Speaker 5 (11:17):
I don't know that I necessarily agree with the whole
perfect wine and what are we going to do next?
Speaker 4 (11:23):
That's true. That's true.
Speaker 2 (11:25):
Well, this is a quick answer, one for each of you.
Let's see if you can answer at the same time.
Red white or rose, rose white, stiller, sparkling, sparkling, sparkling,
domestic or champagne or all of the above.
Speaker 3 (11:41):
All all like you can't find your favorite wine unless.
Speaker 4 (11:45):
You try them. Very true, very true.
Speaker 2 (11:49):
So you know you've alluded a little to this in
what you've been saying about time and place and context
when you're drinking a wine, how seasonality, what you like?
How do you approach food and wine pairing? Do you
think there are rules to follow? Do you are you
a little more abstract and creative when you're pairing it?
(12:10):
Or do you believe that red wine and meat, white
wine and fish, you know kind of basic rules?
Speaker 3 (12:16):
I don't really.
Speaker 5 (12:17):
I mean, I think if you have if you enjoy
a Sonya and blong with a ribbi, then go for it.
Speaker 4 (12:24):
Yeah, then that's it. Everybody's palate is slightly different.
Speaker 3 (12:28):
Of course, you can find things that are complimentary, you know,
certain cheeses with certain wines and for sure things like that.
But if you're enjoying it, it's for you, that's the
perfect pairing.
Speaker 5 (12:38):
I don't feel like there's any rules.
Speaker 2 (12:40):
Yeah, person, what do you guys kind of look for
when you're deciding do you pick your wine first and
your food after food and then wine?
Speaker 3 (12:48):
I would say usually food, yeah, food first, but then
it's also it's very almost emotional that we pick. We
don't based on like, well you're having this and I'm
having that, let's do that. It's like what do you
feel like? It's very emotional, like what kind of wine
do we want? We don't really worry about the food
parents or the rules. Well, and you'll find every three
(13:11):
or four years they'll change the rules.
Speaker 4 (13:13):
Like red wine is always supposed to be room temperature.
Speaker 3 (13:16):
There's a new trend right now, you should chill it right,
you should warm up your whites get more aroma. So
it's however you're enjoying it, truthfully.
Speaker 2 (13:23):
So for somebody who hasn't had the pleasure to taste
purple Star wines yet, what do you think they're missing
out on?
Speaker 5 (13:31):
I mean there, we make them in the style that's
very approachable, not over any tannic or anything. So who's
to be enjoyed.
Speaker 4 (13:42):
Yeah, they're.
Speaker 3 (13:45):
Definitely something that you can ease into the price points
a little bit more, you know, Tuesday night wine, Wednesday
night type of deal.
Speaker 4 (13:53):
And they're great. They still win award, you can google them.
Speaker 3 (13:56):
I call it my favorite thing with the Purple Star
is I call it my things giving wine because you
go to Thanksgiving, at least with our family, there's thirty
forty people there, and I have this uncle who every
single time he's like, I only drink ninety points and above,
and you're like, great, would you bring me nothing right
shows up empty handed.
Speaker 4 (14:13):
But then of course I also have.
Speaker 3 (14:15):
My aunt who I just adore, but no matter what
you give her, no matter what, she adds.
Speaker 4 (14:20):
An ice cube and a little hint to sprite to
pick it up.
Speaker 3 (14:23):
So you need a wine that kind of fits the
you know, gets the scores, but.
Speaker 4 (14:27):
Also the will break good sprits.
Speaker 3 (14:28):
Yes, and it won't break the Bay type of deal.
Speaker 4 (14:31):
So Purple Star is very approachable that way.
Speaker 3 (14:34):
And yeah, a little less time in Baryl, so not
as tannic, more approachable.
Speaker 4 (14:39):
I think.
Speaker 2 (14:39):
So, if space aliens were to land on your property
right now, knock on the door, and you were to
welcome them in, which of your wines would you want
to welcome them with?
Speaker 4 (14:48):
I'd probably say that the Purple Star Cab.
Speaker 3 (14:51):
It's kind of our flagship wine, and it seems to
fit most people's palates, and it's delicious, of course, but
I kind of the label would kind of appeal to them,
I think.
Speaker 4 (15:01):
Kyle, do you agree?
Speaker 5 (15:02):
I agree?
Speaker 4 (15:03):
Do you agree? Just making sure you're on the same
you know page there.
Speaker 2 (15:10):
So, moving back into the vineyard and we're in harvest
season right now. We know that every harvest tells a
different story. There's there's no you know, I'm not challenging that.
But in a region like this, do you see more
commonality year to year? Do you see big variation year
to year? What do you kind of see in an
area like this?
Speaker 5 (15:31):
I mean, there's definitely variation every year, but I feel
like Washington has the ability to consistently make good wine.
I guess maybe it's less impactful the weather, but obviously
there's a.
Speaker 2 (15:48):
Difference right every year, But you don't have big extremes here,
not so much.
Speaker 3 (15:53):
Yeah, every once in a while we'll get one, and
that's why everybody talks about it forever.
Speaker 4 (15:56):
It is because it was so shocking.
Speaker 3 (15:58):
So and we also we have long term contracts with
our growers, so we get the same row every year
tech deal, and within vineyards there's also little microclimate, so
we know what we're doing as far as historical data.
And I just think exactly that Kyle said. We don't
have super harsh winters and we don't have super awful summers,
so it really takes care of the plants.
Speaker 2 (16:20):
Are there any sort of signs or predictors that you
look for that's going to tell you what a harvest
is going to be?
Speaker 5 (16:26):
I wouldn't say so. I mean every year is a
little bit different. Really, it's the growers that make the
biggest difference and the biggest impact on the one. So
I think we just try not to screw.
Speaker 4 (16:38):
Them up with the grapes.
Speaker 2 (16:39):
Kid here fair enough, So you said that you work
with some of the same blocks year after year after year,
So I'm assuming you spend some time in the vineyard,
and obviously you have your own little ton and a half.
Speaker 4 (16:52):
Through to the here. What sort of relationship do you
have with the vines? Do you talk to them? Do
you encourage them? Do you reprimand them? Do you talk
to them? I wouldn't say talk to them, You talk
to yourself. I talked to us. We actually are listening, yes, exactly.
And it's it's.
Speaker 3 (17:10):
More like when we walk the vines, you know, just
kind of looking at what kind of progress they've made
on the viticulture, pruning, thinning, things like that, and it's like,
exactly like Kyle said that the viticulturists can make or
break the block and just watching what they're we're having
really hot, intense heat.
Speaker 4 (17:28):
Then sometimes they keep canopy to keep it cooler or
things like that. So it's more us talking to ourselves,
Oh look what they did here, Oh that tastes it.
Speaker 2 (17:35):
So when the wine gets into the barrel, do you
talk to it, then play music for it, encourage it?
Speaker 3 (17:44):
Not really, yeah, I mean there's discussion that I don't
I don't think it's actually towards the grapes. I think
it's more like we are talking to ourselves or thinking
out loud about like that barrel will probably make a
really good blend with those two barrels over there, things
like that.
Speaker 4 (18:03):
So we're thinking ahead.
Speaker 2 (18:04):
But yeah, and in the years you've done this, So
you started your winery in two thousand and eight, you've got,
you know, a good fifteen years under your belt. Now,
any sort of good luck rituals that you do at
the start of harvest as individuals or as a team.
Speaker 3 (18:21):
We usually try to get together with our neighbors before
it gets too crazy and just it gives us a
sense of camaraderie and things like that, and just like
one last hurrah before we hunker down and work. Plus,
they our neighbors get it. They're making wine as well,
so we all realize. It's kind of a get together celebration. Yeah,
(18:42):
and we have some good wine and we talk about
how much success we've had in the past and where
we're going to go in the future and how great
it's going to be. And then three weeks later we
text each other, did we really want to do this
for the rest of our lives? The most exciting day
of harvest is the first day, and the most exciting
day of harvest is the last day, so there's a
lot in between, but we know what we do.
Speaker 4 (19:03):
So when you were little. What did you want to
be when you grew up? I wanted to be a
pilot a.
Speaker 2 (19:09):
Pilot and that clearly didn't go that way.
Speaker 4 (19:12):
Or did you ever pursuit Do you have your pilot's license?
You do? Where do you fly?
Speaker 5 (19:17):
Just like a little cessed on one?
Speaker 4 (19:20):
Wow?
Speaker 3 (19:22):
And I wanted to be a dairy farmer and Kyle
shot that one down.
Speaker 4 (19:27):
You wanted to be a dairy farm Yeah.
Speaker 3 (19:29):
So my family is actually a third generation dairy farmers,
still still going. My brother's actually went home and bought
into it. But that's actually I went to w shoot
and got my degree in dairy farming, and yeah, so
here I am making wine kind of a different Yeah, and.
Speaker 2 (19:44):
Cale, you studied horticulture Joiner, Sam Houlture and some viticulture.
Speaker 6 (19:49):
Response.
Speaker 5 (19:50):
I was going to go back to the family farm,
but I took a job with Chatau sam Michel and
the vineyards, and then eventually worked my way into the
winery and worked for another little or worked for a
little winery and Prosser for a few years, and then
I started.
Speaker 4 (20:07):
What kind of farm does your family have? Tree fruit?
Tree fruit?
Speaker 2 (20:12):
So tree fruit and dairy and you both end up
in wine right, go figure.
Speaker 3 (20:16):
Yeah, there's a lot of transfer over for the dairy.
You know, you're making a food grade products of sanitation pumps,
chillers who I call all that. It's just a different
fluid basically, and then all the the soils and crops
that I had to learn for raising the feed for
the I just started studying grapes, you know. So once
once you realize what the dedication is, then you it
(20:39):
was pretty easy transfer.
Speaker 2 (20:41):
And plus, yeah, you're right, it's all in sort of
the same kind of realm.
Speaker 4 (20:45):
Yeah, you know, you just have the struggle of you know, grapes.
Speaker 6 (20:50):
Yeah.
Speaker 4 (20:51):
Yeah, and it does smell a little bit better. Is
your family dairy farm? Is it? It's all cattle or
any other holes and they ship to Tillmook. Okay, yeah,
wow wow.
Speaker 2 (21:05):
So when you guys are not working, I know, during harvest.
This is the oddest question because you don't know what
free time is. But what do you like to do
in your free time? Kyle?
Speaker 4 (21:13):
Yeah, Kyle's a big fisher person.
Speaker 3 (21:17):
He really likes to We have a family cabin up
on White Pass and so he likes to go up
there and fish the rivers and that sort of thing.
I like to go to Mexico, Hawaii, things like that,
get away from all this and just kind of We're
very fortunate. One of our kids is going to school
(21:38):
over in Hawaiian University of Hawaii, and so when we
get to go parent him in January, I call that
good parenting.
Speaker 4 (21:45):
Yeah.
Speaker 3 (21:46):
So yeah, try to take a trip at least one
international and one national.
Speaker 4 (21:52):
Nice.
Speaker 2 (21:52):
Well, going to Hawaii is not a trip that's visiting
the kids.
Speaker 4 (21:55):
It was parenting. It's my duty. I have to do it.
Speaker 2 (21:58):
Absolutely, absolutely, So, now that you're empty nesters, when you're
planning a romantic evening, what kind of wines get open
to set the tone versus a Tuesday night. Not that
a romantic evening can't be on a Tuesday night, but
you know what I mean.
Speaker 3 (22:11):
Yeah, usually yeah, sparkling, Yeah, and usually imported.
Speaker 2 (22:19):
You must have a lot of romantic nights since you
said you drink a lot of smarts.
Speaker 4 (22:23):
Can't you tell so much love? So much love? I
can see it.
Speaker 2 (22:29):
Yeah, people have to feel it, but I can see it.
So when you look back at at your career, when
we think about this, your career, your life, we know
that we get a lot of advice from family from teachers,
from mentors. Is there a piece of advice that someone
gave you along the way that you, you know, try
to carry your life through work. It can be work
(22:50):
related or life related. But a piece of advice that
kind of drives you.
Speaker 3 (22:54):
Or has stuck with you, Well, I think for me
it'd be something my grandfrien on my dad's side said, Liz,
if you're feeling overwhelmed, just remember the hardest part is
the first step.
Speaker 4 (23:05):
Once you get moved, you'll figure it out. You'll solve it, it'll
get done.
Speaker 3 (23:09):
But if you procrastinate, if you put it off, put
it off, put it off, it just becomes more and
more overwhelming. So just always take the first step and
then you'll figure it out after that.
Speaker 6 (23:19):
Oh, I don't know.
Speaker 5 (23:20):
I guess Grampy used to always say, make every step count.
Speaker 4 (23:24):
Oh, we're family of steppers.
Speaker 2 (23:30):
His family keeps stepping, and yours just says take the
first and the rest will follow.
Speaker 4 (23:33):
I love it, but no, but both.
Speaker 2 (23:36):
Really good philosophy is to kind of live by and
work by. If you were to give our listeners any
advice about wine or about anything like that, what kind
of advice would you want to share?
Speaker 4 (23:46):
I would say, open that bottle.
Speaker 3 (23:48):
Don't hold things for a special occasion, because you never
know is this the special, This could be it, this
could be our best night ever. So definitely open the wine,
invite the friends over share.
Speaker 4 (24:00):
Yeah, create your own experience.
Speaker 2 (24:05):
So when you look back at your career careers, what
would you say, is one of your proudest achievements to date?
Speaker 4 (24:16):
I don't know, that's just work. I think our what
the three kids?
Speaker 2 (24:21):
Yeah, I said, I said, what's one of your proudest
achievements to date in your work?
Speaker 4 (24:27):
Because of course your kids are your proudest achievement. Everybody
says that. I think that people forget it.
Speaker 3 (24:34):
We chose to work with our kids, so we actually
built the you know, our careers around the fact that
we wanted to spend time with them.
Speaker 5 (24:42):
So I guess I would say being with people that
are enjoying our wine is thanks you feeling good?
Speaker 4 (24:49):
Yeah? Yeah, absolutely, that's true.
Speaker 2 (24:51):
Well, on that thought of being with people to enjoy
your wine, We're sitting at a table, Your wines are
on the table. There's an empty seat next to you.
Who from any walk of life, live, bing or deceased,
known or unknown? Do you wish you could share a
bottle of purple Star wine with.
Speaker 5 (25:09):
Maybe Frank Sinatra.
Speaker 2 (25:10):
Oh gosh, that's a fair one.
Speaker 4 (25:14):
That would be entertaining. Absolutely.
Speaker 3 (25:18):
I think I'd want my grandfathers, both of them, just
so they could see what we've built in how far
we've come. And they were both aag and so they
understand how much time you put into it and how
much effort. And I'd love to have them see what
we've created.
Speaker 4 (25:33):
And they would enjoy sitting with Frank Sinatra. They were
his peers exactly.
Speaker 2 (25:39):
It would be a big family, big happy table, big
happy table, so complete this sentence for me, A table
without wine is like yeah, he says very little, but yeah,
it's powerful.
Speaker 4 (25:54):
It is, it is. I would, I would say, be
a little bit torturous.
Speaker 2 (25:58):
Yeah, so, I mean it's really hard to come off
of that one death. It's like, yeah.
Speaker 3 (26:09):
So.
Speaker 4 (26:13):
On that note of death. Now now I'm just kidding.
Speaker 2 (26:15):
But like, I'm curious. You were saying that you are
pretty consistent weather here. You don't have extreme extreme heats
in the summer, you don't have extreme extreme cold in
the winter. But we do know that climate change is
something that's affecting, you know, everything, do you think knowing
that that wine is something that'll be around in three
(26:36):
hundred years or in five hundred years.
Speaker 4 (26:39):
Oh, I definitely think so. I think it's a needed
product just for enjoyment.
Speaker 3 (26:45):
But I have watched, you know, since we've been doing
this since two thousand and eight, I've watched different pruning
techniques things like that to mitigate the changing temperatures. I
think that we've got some really smart people in this
industry and they'll make the adaptions needed. Yeah, I don't
think wine's going anywhere.
Speaker 5 (27:02):
Well, yeah, there's you know, they're growing champagne in England now,
so yeah, these things are happening.
Speaker 2 (27:11):
Yes, so they adjust figure they'll just be making wine
in Iceland.
Speaker 4 (27:15):
Right exactly. We'll figure it out.
Speaker 2 (27:18):
And meanwhile, if you were being sent it off to
a deserted island, because you know that was just the
end of it all, what three wines would you want
to take with you? And I guess you get six
because you get to together.
Speaker 4 (27:28):
So definitely a rose for me, a.
Speaker 2 (27:30):
Particular region or great variety or you can get specific.
This is this is aspirational.
Speaker 3 (27:38):
I would I would hate to harness myself just to
one like how many bottles of rose.
Speaker 4 (27:43):
Can I bring? Well, you get three wines, so maybe
a never ending.
Speaker 6 (27:50):
Bottle, but it's okay, okay, yeah, one of mine would
probably have, right, you got to spice.
Speaker 4 (27:59):
It up a little bit.
Speaker 3 (28:01):
Yeah, and then I think i'd take Merlow. I really
like how expressive Myrlow is Washington Marlow or yeah, yeah,
and then probably the Pickpool.
Speaker 4 (28:10):
I just like it. I pair as well with deserted islands.
Speaker 2 (28:14):
Okay, you gave me three and you've given me beer,
but anything else.
Speaker 5 (28:19):
Oh, I guess it's gonna be a sirah.
Speaker 4 (28:25):
Where's the bubbles? Guys? You drink bubbles all the time.
You're not gonna take them with you? Well, but it's
not romantic on an island. Those are for nights. Bubbles
are for every night. They are. That is a lottel
you should live by. That's a quot uble quote. Right then,
Bubbles are for everything.
Speaker 2 (28:44):
And every wine maker drinks beer, so we know that.
So you have you guys have been great. I know
Kyle is a little shyer, so he's been a little quieter.
Maybe you've covered up for that. I'm curious that we're
gonna play a little game now pairing wine with me.
I warned you of this, so give you a little
time to think about it. While we've been talking, I've
(29:05):
been sipping on your twenty twenty one Yakima Valley Savignon Blanc.
Speaker 4 (29:08):
So let's start with this. What do you think so
I mean to describe the wine?
Speaker 2 (29:16):
I mean, it's it's it's bright, it's chris as everything.
Speaker 4 (29:20):
Savignon Blanc. Should be my favorite pairing with this is
sunshine and a patio. So I don't know.
Speaker 6 (29:28):
You have to be something about suns Yeah, Kyle's the
one that knows all the song genre, musician, a specific song.
You can be vague or specific.
Speaker 5 (29:40):
How about the Eagles?
Speaker 4 (29:43):
Oh? Okay? Interesting, but well, I mean you may not agree.
What do you think?
Speaker 3 (29:48):
Ah, it have to be something about a song about sunshine.
That's but I'm blanking on the titles. I'm I'm not
a huge like.
Speaker 4 (29:58):
I can't call out artists and song titles genres though.
Pop music, yeah, probably some pop music? Yeah? Nice one afternoon?
Speaker 2 (30:10):
And what about your Cabernet sauvignon, the one that you
would welcome the aliens with?
Speaker 6 (30:17):
First?
Speaker 3 (30:19):
I would say I'm gonna go with something classical like
Dean Martin or Frank Sinatra, something like that, like a
favorite for everyone.
Speaker 4 (30:27):
Everyone knows it, everyone can sing it. Yeah, Frank, do
you have a specific song and your malbek?
Speaker 6 (30:43):
Right?
Speaker 4 (30:46):
I got nothing and that one I got. But what
is the malbeck like? Is it?
Speaker 2 (30:50):
Is it dark fruit and broody? Is it spicy?
Speaker 4 (30:55):
Yeah, it's dark fruits, definitely.
Speaker 5 (31:00):
In overly tannic or anything.
Speaker 4 (31:03):
Pretty easy. It sounds like smooth jazz.
Speaker 2 (31:06):
Yeah, it's what's the answer the question?
Speaker 3 (31:09):
Yeah, thank you, We'll go with jazz.
Speaker 4 (31:14):
I won't make you do anymore. I do have one
final question for you.
Speaker 2 (31:19):
It's a two parter and the first part is what
wine making region in the world is at the top
of your bucket list to visit the valley?
Speaker 3 (31:27):
Yeah, and Kyle's gotten to go to France before, like
I said, for that Cooper trip and did all that.
But I've been in France before, but I was twenty
and so I was not exposed to wine yet, and
I'd love to go and see it.
Speaker 5 (31:41):
But it would be fun to go to you know,
Croatia or Greece just to see.
Speaker 3 (31:47):
Yeah, they're different styles of Yeah, we actually just got back,
well not just to go back. We went in January
down to Mexico City and sell some wineries down there,
and they are a pretty new wine region and it
was was fascinating to take their styles and see what
they were growing and where they are in their wine journey.
Speaker 4 (32:04):
So I think anywhere is.
Speaker 2 (32:06):
Funded, so Amy's anywhere Kyle's rown, although anywhere is also
an option. And if people want to come visit you,
where do they find you?
Speaker 4 (32:15):
How can they find you? And what can they experience
if they come here?
Speaker 3 (32:19):
Well, definitely it's great to come here to the Akama
Valley because you can see where all of it's grown.
There's a lot of great wineries in western Washington, but
they come over and buy their fruit from here, So
here you get to see where it's grown, talk to
people who were doing the grown, growing things like that,
and it's just it's so picturesque to come out and
be in the vines and a little piece and quiet too,
(32:42):
very rural out here.
Speaker 5 (32:43):
Yeah, And I mean people taste wine in the wine
making facilities. So if we're doing, say today we're pressing
off some Sovinian balk to be able to see that.
Speaker 3 (32:54):
Yeah, And so we're in a lot of grocery stores
wine shops and locally here in a lot of local restaurants, but.
Speaker 2 (33:02):
Here specifically, like where how do people get to you?
Where can they find you if they're coming up to
Yakama Valley.
Speaker 4 (33:08):
Oh?
Speaker 3 (33:08):
Okay, So we are Exit ninety six, Benton City and
we're actually north of the town of Benton City. There's
a little cluster of wineries up here. And then if
you don't have time to make it out to Benton City,
if you're flying into Pasco or the Tri Cities, we
have a second location. It's our Mire I Guess and
Wine Bar. It's just six minutes from the airport and
it's got a beautiful patio on the water, and that's
(33:30):
open since it's a wine barred open a little later
till eight or nine in the evening, so you can
do that afterwards. A lot of us out here in
Bent City traditional tasting rooms close at five, and so
if you don't have time to do that, we have
a second location.
Speaker 4 (33:43):
Or you can buy the airport so you can fly in,
drink and go.
Speaker 3 (33:46):
Yeah, or if you're flying's delayed, you can pop over
and get out of the airport.
Speaker 2 (33:50):
It's good to know Pasco is a small, little airport.
But uh huh, there's a wine bar nearby. There is,
so that's perfect well, Amy, Kyle, thank you for joining
us on Wine Soundtrack.
Speaker 4 (34:00):
I hope this wasn't too painful for you.
Speaker 2 (34:03):
Kyle, He's okay and I think.
Speaker 4 (34:07):
Thanks absolutely well.
Speaker 2 (34:10):
Thanks for sharing your story and cheers, let's go taste
absolutely cheers.
Speaker 1 (34:15):
Thanks for listening to a new episode of Wine Soundtrack USA.
For details and updates, visit our website winesoundtrack dot com.
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