JonVintner
Napa, CA
Male, 32
I am the associate winemaker for a small, high-end winery in Napa, CA, as well as the owner and winemaker of a small winery making less than 1000 cases annually. Ask me anything.
Mostly Cabernet Sauvignon (the grape of Napa), and then some Chardonnay and Sauvignon Blanc. My true passion is in rhone varietals like Syrah and Grenache. I also have a love for Petite Sirah.
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Finding a niche, and making great wine.
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First, a passion and love for wine then later some formal studies in Viticulture in Australia. Later an internship at a winery in Sonoma, CA, working with great winemakers and then a year’s worth of cellar work.
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I'm no expert on North American wine regions but I’ve tasted some great wines in Temecula and some others from the North Fork of Long Island.
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Yes, in fact the winery I work for and my own winery both rent space -- this is referred to as “custom crushing.” Custom crushing costs can vary greatly depending on location and service. For example, since I do all of my own work, our cost is far lower than the average Napa cost. Guessing I would say $30 per case average, I pay less than half that amount, but in the central coast a full-service custom crush facility may be even less than what I pay.
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The harvest is the most difficult time of year for us. We have three months to do about 80 percent of the year’s work. It can be grueling, long hours and intense physical labor -- I generally lose 20 pounds every fall.
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I don’t think that one should avoid Merlot -- like any wine there are good Merlots and bad Merlots.
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