University of Pinot 2018

2018 University of Pinot Courses

Our guests consistently ask for a wide variety of informative seminars and tastings. We are pleased to once again offer eight different classes to choose from at the 2018 IPNC. All classes are held in the early afternoon following lunch and are part of the program for all Full Weekend guests. Courses are held concurrently and guests will attend only their top seminar choice. All featured winery representatives and media guests are also encouraged to enroll, as this will not interfere with weekend responsibilities.
Enrollment for 2018 University of Pinot is now closed. If you have purchased a Full Weekend registration and not enrolled, you will be placed in a course where space allows.

Enrollment for University of Pinot is now closed.

(International Studies 310)

Moderator Sariya Brown of Circo Vino, will share her fascination with and abundant knowledge of Pinot noir from Austria. Winemakers Thomas Klinger (Weingut Bründlmayer), Johannes Reinisch (Johanneshof Reinisch), and Fritz Wieninger (Weingut Wieninger) will present examples of their own Pinots, as well as bottlings they have chosen from other producers they feel represent the excellence of Austrian Pinot noir.

Sariya Jarasviroj Brown immigrated to the USA from Thailand as an infant and grew up bridging two continents and two cultures. Her maternal grandmother influenced her, at an early age, to recognize the importance of connectedness to places and communities. Sariya’s journey has taken her through ice rinks, ice climbs, scuba dives, heritage farms, vineyards, trapeze dances, and Buddhist monasteries. It is her exploration of the idea of “a sense of place” that eventually brought her to the doorstep of fine wine twenty years ago. Through her work as a wine educator, distributor, and importer, she has enjoyed teaching others about and promoting the art of handcrafted wine. Sariya is owner and co-founder of Circo Vino, a family-owned, national import portfolio focusing on artisanal wine with a specialization in wines from Austria. A product of these global times, Sariya runs her businesses from and lives in Tucson, Arizona with her husband and three children.

THOMAS KLINGER, Bründlmayer (Langenlois, AUSTRIA)

Weingut Bründlmayer is located in the heart of Austria’s Kamptal, an appellation best known for its racy Grüner Veltliners and vibrant, juicy Rieslings. Willi Bründlmayer leads the family estate together with his wife Edwige, his son Vincent, Thomas Klinger and Master of Wine Andreas Wickhoff. The Danube and Kamp rivers and the wooded hills of the Waldviertel forest create a climate here with large diurnal temperature swings. The most famous vineyards include the Zöbinger Heiligenstein, composed of 250-million-year-old volcanic sandstone and the Kammerner Lamm. Another prime vineyard is Langenloiser Käferberg with marine deposits over primary rock. The Burgundy varieties, including Pinot noir, have had a place in the area for centuries, brought in by Cistercian and Benedictine monks. Starting with the 2015 vintage, the vineyards have been farmed according to organic principles.

JOHANNES REINISCH, Johanneshof Reinisch (Tattendorf, AUSTRIA)

In the Thermenregion south of Vienna in Austria lies Johanneshof Reinisch. Vineyards are planted with 65% red and 35% white vines. There is a strong link between tradition and modernity, with vineyards growing on excellent soil, the most advanced technology of our time, and the experience of generations that have always had high ambitions for the present and the future. There is a particular focus at Johanneshof Reinisch on the Bur­gundy varietals such as Chardonnay, Pinot Noir and St. Laurent. In the area of Gumpoldskirchen the indigenous grape varietals Rotgipfler and Zierfandler are cultivated. The Reinisch family is producing wine in the fourth generation. Vineyards are cultiva­ted according to organic regulations.

FRITZ WIENINGER, Weingut Wieninger (Stammersdorf, AUSTRIA)

“Viennese wine” and “Wieninger” are practically synonymous. In fact, much of the prestige of Vienna’s wines can be attributed to the Wieninger winery. Nearly 100-years-old, this winery was first run exclusively as a “Heurigen” (vineyard tavern) until Fritz Wieninger, Jr. became its wine production manager in the 1980s. Now he concentrates solely on distinctive, high-quality wines. The fruit for these unique wines is sourced from the Bisamberg (sand, loam, loess) and Vienna’s most famous vineyard site, the Nussberg (weathered limestone). Having experimented with biodynamic viticulture for some time, Fritz Wieninger decided at the beginning of 2008 to work all of his vineyards according to biodynamic principles.

(Humanities 302)

Join Lauren Mowery, contributing editor for the Wine Enthusiast, and panelists Thomas Bouley (Domaine Jean-Marc et Thomas Bouley), Vincent Chevrot (Domaine Chevrot et Fils), Clothilde Lafarge (Domaine Michel Lafarge), Luisa Ponzi (Ponzi Vineyards), Alexandrine Roy (Domaine Marc Roy), and Marie Zusslin (Domaine Valentin Zusslin) for a discussion of how their wineries were passed down to them from generation to generation as you taste through selections of their wines.
LAUREN MOWERY, Wine Enthusiast (New York, NY)

Lauren Mowery is an award-winning writer, photographer, and blogger who has contributed wine- and spirits-related travel content to publications like, Lonely Planet, Voyeur (Virgin Australia’s inflight publication), ForbesUSA TodayMen’s Journal and TimeOut, among others. Pursuing her Master of Wine certification, she has also been a regular wine and spirits writer for Tasting PanelSomm JournalPunch and SevenFifty Daily. Mowery is a graduate of the University of Virginia and Fordham Law School and transitioned from a Manhattan law career to wine via a role with the wine group at Gilt Taste. Today, she spends nearly six months of her year on the road.

THOMAS BOULEY, Domaine Jean-Marc et Thomas Bouley (Volnay, FRANCE)

Thomas Bouley is 36 years old and represents the fourth generation of the family domaine. He completed his degree in viticulture-oenology in 2000 and another degree in marketing of wine and spirits in 2002. As part of his training, he interned at several domaines in Burgundy, including Domaine du Comte Armand in Pommard. He then worked harvest in Oregon at Witness Tree (Willamette Valley) in 2001 and in New Zealand at Felton Road in 2005. Since 2002, he has managed the family estate, Domaine Jean-Marc & Thomas Bouley in Volnay. He trusts in nature, and his main goal is to have living soils and healthy vines. His team carries out a lot of manual work to avoid compacting the soils with a tractor. He does not use herbicides, insecticides or any other systemic products. To nourish the soils microorganisms and bacteria, he relies solely on natural compost.

VINCENT CHEVROT, Domaine Chevrot et Fils (Cheilly-lès-Maranges, FRANCE)

Located in the Maranges region at the southern part of the Côte de Beaune, Domaine Chevrot consists of 17 different appellations spread over a total area of 18 hectares. It was Paul and Henriette Chevrot who gave their blood, sweat, and tears to establish the family domaine. In 1973, the management was passed to son Fernand and wife Catherine, and then on to sons Pablo and Vincent. Pablo started working for the domaine in July 2002 after completing his studies. Vincent, the younger of the sons, joined the family domaine in 2007 after completing his studies and gaining winemaking experience in France and around the world. Love for the vines and the wine and the awareness of the need to respect the earth and its terroir have led the domaine to adopt organic viticultural methods, including cultivation of some vineyards by horse to ensure minimum compaction of the earth.

CLOTHILDE LAFARGE, Domaine Michel Lafarge (Volnay, FRANCE)

Clothilde Lafarge grew up in the family estate in Volnay. During all her childhood, she ran in the underground maze from the 13th century. Trained by her grandfather, Michel, and her father, Frédéric, at the art of tasting when young, she enjoyed trying to find the vintage of wine by the nose. After her high school graduation, she studied in business. During an internship for a wine merchant in England, she chose to work in the wine business. She obtained her master degree in Wine and Spirits from INSEEC Bordeaux. Then, she studied viticulture & oenology in Beaune and traveled and worked around the world for a year to get winemaking skills in New Zealand (Marlborough) and Oregon (Willamette Valley). Since January, she has been working in the family estate with her father and her mother, Chantal. In 2008, she went to the IPNC where her father gave a conference. This year, it’s her turn to speak, ten years after her father.

LUISA PONZI, Ponzi Vineyards (Sherwood, OR)

Luisa Ponzi is the second-generation winemaker of Ponzi Vineyards, located in the Chehalem Mountains AVA of Oregon’s Willamette Valley. Founded in 1970 by her parents, Luisa and her sister Anna Maria have operated the winery for the past 25 years. Through skill and hard work, Ponzi Vineyards has grown into an industry leader that produces 50,000 cases annually, farms over 140 certified-sustainable vineyards, and experiments with innovative agricultural methods and wine varietals. Luisa’s training began as a child at the side of her father and company founder Dick Ponzi, learning every aspect of winemaking. This early education provided her with a unique and strong foundation on which to build her legacy. She was the first American to receive the Certificate Brevet Professionnelle D’Oenologie et Viticulture. She is the current president of the Chehalem Mountains Winegrowers Association and sits on the advisory board for LIVE (Low Input Viticulture and Enology).

ALEXANDRINE ROY, Domaine Marc Roy (Gevrey-Chambertin, FRANCE)

Domaine Marc Roy includes nine acres of Pinot noir in Gevrey-Chambertin, split into four distinctive “Cuvées.” “Vieilles Vignes” is from a selection of their oldest vines. “Clos Prieur” is ideally located just below the Grand Cru “Mazis-Chambertin.” “Cuvée Alexandrine” was created in 2005 and made from a selection of millerandées grapes, and new parcel of “La Justice” came into the estate in 2010. One other acre is planted with Chardonnay to produce a rare white Marsannay, “Les Champs Perdrix.” After wine studies in Beaune, Alexandrine took over the domaine as the fourth generation winemaker in 2003. Since 2007, she has also been the consulting winemaker for Phelps Creek Vineyards in Oregon. Her beloved mother Régine passed in 2016, but her companion Maxime joined the estate in 2015. Together they continue the familial tradition. Alexandrine gives strong attention to the soils and vines to bring low yields of top quality grapes. Then, traditional winemaking with 100% de-stemmed grapes, fermentation with native yeasts, punch downs by foot and moderated oak aging allows Alexandrine to craft wines with soul that reflect Gevrey-Chambertin’s unique terroirs.

MARIE ZUSSLIN, Domaine Valentin Zusslin (Orschwihr, FRANCE)

In 1691 Domaine Valentin Zusslin was founded in the southern part of the Alsace region. Since 2000 the 13thgeneration, brother and sister, Marie and Jean-Paul Zusslin have co-managed the domaine. The climate – warm, sunny, and dry – ensures slow, extended ripening of the grapes that in turn favours the development of extremely elegant aromas in the finished wine. The estate owns vines in Bollenberg, Pfingstberg (a Grand Cru), and a single vineyard monopole Clos Liebenberg. The domaine was certified biodynamic by Demeter France in 1997. These practices have imbued the whole vineyard with a huge development of biodiversity. The harvest is done exclusively by hand, selecting only well-matured fruit. The cellar work is minimalist with no interference in the natural process of the fermentation. The cuvées are aged on the fine yeast lees in oak Alsatian foudres and oak barrels for the red wine.

(Ecology 302)

Sandra Taylor (author of World of Sustainable Wine), along with John Balletto (Balletto Vineyards), Jason Lett (The Eyrie Vineyards), Patrice Ollivier (Maison Fougeray de Beauclair), Kim Crawford (Loveblock Wines), and Moe Momtazi (Maysara Winery & Momtazi Vineyard) show off their lovely wines that were cultivated using sustainable practices. Explore the variety of approaches they use to produce delicious Pinot noir while protecting the world we all share.
SANDRA TAYLOR, Sustainable Business International (Washington, D.C.)

Sandra Taylor is CEO of Sustainable Business International, a consultancy that assists companies with environmental sustainability and social responsibility strategies. Previously, she was the executive over sustainability at Starbucks Coffee Company in Seattle. Sandra is a graduate of the Wine MBA program at The Bordeaux School of Management and author of “The Business of Sustainable Wine,” published July 2017. She is the founder of Fine Wine Divas of Washington, D.C., a learning experience for women wine enthusiasts. She is a member of the Magnum Club, based in Europe, composed of women leaders in the global wine business, which supports and inspires women in the industry worldwide. Sandra has a BA in French from Colorado Women’s College, and a law degree from Boston University School of Law.

JOHN BALLETTO, Balletto Vineyards (Santa Rosa, CA)

For Balletto Vineyards owner and founder John Balletto, life comes down to two things: family and farming. After the untimely death of his father in 1977, John decided to dedicate his college years to helping his mother, Hazel, on the farm. With $200 in the bank, a flatbed Chevy truck, five acres of land in Sebastopol, and sheer determination, John expanded the business into the largest vegetable farm north of the Golden Gate Bridge with 70 different vegetables on 700-plus acres. Facing challenges presented by insufficient water capacities, John sought the advice of friend and neighbor Warren Dutton of Dutton Ranch. Their conversation led John to plant his first vines in 1995. He transitioned the whole farm to this less water dependent crop in 1999 and made the first Balletto Vineyards wines in 2001.

JASON LETT, The Eyrie Vineyards (McMinnville, OR)

Jason Lett is the second-generation president, winemaker, vineyard manager, (and self-proclaimed curator) of The Eyrie Vineyards. As the son of vanguard producers David and Diana Lett, Jason has had almost 50 years of experience with Oregon vineyards and winemaking, and has worked in Europe and New Zealand as well. He combines hands-on experience with a background in research ecology. When he’s not making wine, Jason and his wife tend a small farm of their own with livestock, including goats, sheep, chickens, and three rapidly growing children.

PATRICE OLLIVIER, Maison Fougeray de Beauclair (Marsannay-la-Côte, FRANCE)

It was in the late 1970’s that Maison Fougeray de Beauclair came to life by the acquisition of renowned appellations in the Côte de Nuits and the Côte de Beaune, such as Bonnes Mares Grand Cru. Maison Fougeray de Beauclair’s philosophy is based on “top quality.” By employing such methods as limited output, strict sorting of the grapes, vinification under heat control, and maturing in new or recent barrels, they have made it possible for the different appellations to hold the top ranks among the most famous Burgundian domaines. These methods have enabled Maison Fougeray de Beauclair’s wines to be offered in the finest restaurants, cellars, and specialty shops throughout the world.

KIM CRAWFORD, Loveblock Wines (Marlborough, NEW ZEALAND)

Kim is the son of a sheep farmer in New Zealand’s Waikato region and fell into winemaking by the foresight of a University lecturer. He took the advice given to the class and trained at Roseworthy Agricultural College after completing a BSc in NZ. His first jobs included vintages at Arrowfield in Australia’s Hunter Valley, Stags Leap Winery in Napa Valley, and Backsberg Estate in South Africa. He returned to his native New Zealand in 1988 and worked at Coopers Creek Vineyard for some 10 years. For the next nine years, Kim and his scientist wife, Erica forged a brand and then sold their company. Loveblock heralds their return to the industry. Kim and Erica Crawford hold a deep belief that they are custodians of their land. They farm it and grow grapes in accordance with New Zealand Organic Certification standards, Sustainable Winegrowing New Zealand (SWNZ) accreditation requirements. Biodynamic practices are also incorporated.

MOE MOMTAZI, Maysara Winery & Momtazi Vineyard (McMinnville, OR)

Born and raised in Iran, Moe Momtazi came to the U.S. to study engineering at the University of Texas. After graduation he returned to Iran where he started a successful construction company. In 1982, Moe and his pregnant wife Flora escaped Iran and returned to the U.S. in 1983. They lived in Texas before moving to Oregon in 1990 where they opened a truss manufacturing company. In 1997, they purchased 496 acres of land to grow grapes in Yamhill county, which has since grown to 532 acres. Moe considers himself as a pragmatic environmentalist and has worked diligently to build a self-sufficient farm that doesn’t need fertilizers. Many medicinal and dynamic plants are made into teas and sprayed in the vineyard. Both Momtazi Vineyards and Maysara Winery are Demeter Certified Biodynamic.

(Beverage Analysis 215)

~ Saturday ONLY ~
Tea, like wine, owes its flavor to the confluence of terroir, growing practices, processing techniques, and artistry in production. Teamakers refer to the environmental impacts as the “character” of the tea, while wine drinkers use the term terroir to define its DNA, but it is one in the same. A tea from the Anhui Province in China will exhibit markedly different characteristics than the same plant grown on the mountainous terrain of neighboring Taiwan – just as Bordeaux and Burgundy could never create the experience of the other. Join Smith Teamaker for a tasting and discussion on tea and what impact environmental factors play into making it—no matter what term you apply to the conversation.
SARA KAUFMAN, Smith Teamaker (Portland, OR)

Sara Kaufman is a Teamaker hailing from the world of wine. Sara met Smith Teamaker at IPNC 4 years ago—quickly jumped ship— and has helped to shape the world of Smith ever since. Recently, Sara accepted the highly coveted role of the Tea Buyer and is diving headfirst into the origins, flushes, styles and characters of the leaf and industry. A lifelong lover of flavor and tinkering, she brings passion in creating beverages and experiences to educating, while bridging the intersection between wine and tea.

TONY TELLIN, Smith Teamaker (Portland, OR)

In 1998, Tony Tellin moved to Portland, Oregon from a small town in his home state of Iowa. He grew up drinking sun tea on the farm and had no idea how tea was grown, or made, or even what tea was really. Tellin started at Tazo Tea Company the day after he moved to Portland and has been a tea advocate ever since. During his time at Tazo, he worked with founder, Steve Smith, to source ingredients and create blends, as well as traveling to India, China, Indonesia, Sri Lanka, and Nepal to develop relationships with key producers. Tellin followed his mentor to Smith Teamakers and now holds the position of Head Teamaker.

(Botany 215)

~ Friday ONLY ~
Extra virgin olive oil is the ideal next great love for the wine aficionado: it is climate-specific and nurtured from the ground, made from a wide variety of cultivars from around the world, beautifully aromatic and flavorful, and can elevate cuisine in an almost ethereal manner. Master miller Paul Durant (Oregon Olive Mill) leads this delicious and enlightening introduction to the olive growing and milling processes. Be a part of this taste revolution and discover techniques to discern sensorial and qualitative differences among oils.
PAUL DURANT, Red Ridge Farm | Oregon Olive Mill (Dayton, OR)

Master miller Paul Durant has a vision to propel extra virgin olive oil to its rightful place in the North American food scene, and he is the man to do it given his family’s farming history. In 1973, back when people said fine wine couldn’t be grown in Oregon, the family were pioneers in the cultivation of Pinot noir grapes in the Willamette Valley. The Durants planted their first olive trees in 2005, and in 2008, founded the Oregon Olive Mill. Today, the property is home to first estate olioteca in the Pacific Northwest, complete with 13,000 olive trees planted on 17 acres, Oregon’s only certified modern milling operation with a state-of-the-art Italian mill, onsite storage, and bottling facility.

(Gastronomy 202)

Chris Remy and Nick Doughty of Elephants Delicatessen in Portland will lead you on a multi-continental tasting adventure. Foods we normally pair only with beer, sake, or soft drinks will be enhanced by specific Pinot pairings. Learn tips and tricks on how to navigate difficult to pair cuisines.
NICK DOUGHTY, Elephants Delicatessen (Portland, OR)

Born and raised in Napa, California, Nick started his career in specialty foods at the age of 16, manning the cheese counter at Oakville Grocery. While attending graduate school in Northern Ireland, he ran Feast Belfast, the region’s first cheese shop, while hosting a monthly cheese show on BBCNI radio. Upon returning to the Napa Valley, Nick worked at Palisades Market before taking over the cheese and charcuterie counter at Dean & DeLuca and becoming passionate about wine. Nick and his wife came to Portland, Oregon in 2006, and he has managed Elephants Delicatessen ever since. Nick has been featured in Bobby Flay’s Boy Meets Grill, National Geographic Traveler, and National Public Radio. Outside of work, Nick hikes with his daughter, gardens, and spends way too much time on pyrography.

CHRIS REMY, Elephants Delicatessen (Portland, OR)

Originally from New York, Chris Remy cooked in the burgeoning food scene of numerous restaurants in New York City and Oregon before falling in love with cheese and charcuterie. Hanging up his clogs and moving into mongering. Chris helmed the cheese and charcuterie counter as the manager and co-owner of New York’s Stinky Bklyn, one of the nation’s most influential shops. After five years in Brooklyn, Chris and his wife returned to Portland, Oregon where he shaped the cheese, charcuterie and specialty grocery programs at Elephants Delicatessen. Hipsters and gentrification (and great food) follow Chris wherever he goes. Chris has appeared in numerous publications including the The New York Times and Alex Guarnaschelli’s Alex’s Day Off. In his spare time, Chris can be found obsessing over baseball, records, Broadway musicals, or a salted pig’s leg hanging from his basement rafters.

(Southern Hemispherics 204)

Explore the variety of viticultural regions of New Zealand in this tasting led by Anna Matzinger (Matzinger Davies), and Michael Davies (Matzinger Davies, REX HILL). Ben Glover (Zephyr – Glover Family Vineyards in Marlborough), Katherine Jacobs (Big Sky in Martinborough), and Chris Keys (Gibbston Valley in Central Otago) will guide you through a tasting of their wines, representing the ‘big three’ growing regions in New Zealand. They will also bring with them wines they respect that originate from smaller regions in the country.
ANNA MATZINGER & MICHAEL DAVIES, Matzinger Davies (Newberg, OR)

It was in the spirit of bringing the process ‘home’, that winemakers Anna Matzinger and Michael Davies started Matzinger Davies in 2006.  Having spent many years making wine separately in others’ cellars, both internationally and for the last two decades mastering their craft in Oregon, they wanted to build an opportunity where they could collaborate both professionally and creatively. Their focus is small lot AVA based Pinot noir and Chardonnay from the Willamette Valley and single site Sauvignon blanc and Grenache from the Columbia River Gorge.  Michael is currently executive winemaker for both REXHILL and AtoZ brands and Anna consults in winemaking after a long and successful tenure as winemaker and co-GM for Archery Summit.

BEN GLOVER, Zephyr – Glover Family Vineyards (Marlborough, NEW ZEALAND)

Ben is the “janitor” for his Glover Family Vineyards business in Marlborough – always cleaning up after everyone and ensuring that Zephyr wines are true to their sense of place their ‘Turangawaewae’. As a winemaker with over 20 years of experience, his soft touch and the subtle expression in the wines is what stands this man and his wines apart. Ben is Chair of Pinot noir NZ 2017 celebration, arguably rivaling the IPNC for the title of the best Pinot noir event on the planet!  He grew up on the family vineyard in Marlborough and was influenced by a relaxed, yet focused father and a rather thespian inspired mother – a perfect match to even begin to understand Pinot Noir – practical, laidback, creative. He struggles to understand why Yosemite is not pronounced the same as Vegemite.


Big Sky Wines began in 2005.  Katherine and Jeremy had returned to New Zealand from living in France, and they knew the time was right to pursue their long-held ambition – to make world class, hand crafted wines, that give true expression to the character of their place. And that’s what they are doing. Jeremy is a 4th generation winemaker, from a family with a 100 year winemaking history in New Zealand.  Deep roots. Katherine is pure energy and passion. She studied viticulture and winemaking in New Zealand, while living in France, and while working vintages in Bordeaux. Together they make a great team. At Big Sky, fine wine is all about place. And people. That’s what gives wines personality and soul. Their philosophy is simple: make the best wines possible, not the most wine possible.  That means being hands on, and staying small so each vintage can be managed personally by the winemakers. Vineyards are certified sustainable, and organic principles are utilized whenever possible.

CHRIS KEYS, Gibbston Valley (Central Otago, NEW ZEALAND)

For Gibbston Valley Winemaker Christopher Keys, making Pinot leaves him grappling with the beauty of the tragic, the wonder of the fragile, and the impossibility of understanding everything. This sense was developed at Otago University whilst studying Russian Language and Literature, but it was studying winemaking at Lincoln University that gave him direction.  Years spent at Hawkes Bay wineries were punctuated by joyous and formative vintages in Oregon – Adelsheim (1999), Rex Hill (2003) and R. Stuart and Co (2005). Christopher found his true home in Central Otago becoming Gibbston Valley’s third winemaker in 2006.  He has lead a team that has moved production into showcasing a multitude of site specific and organic wines. He is interested in the expression of maturing vines, and finding a greater balance in both vineyard and winery.

(Geography 202)

Join California ex-pat winemaker Anthony King (Carlton Winemakers Studio) as he facilitates a conversation among three of Calfornia’s great AVA explorers: James Hall (Patz & Hall), Ryan Hodgins (FEL Wines), and Megan Gunderson Paredes (WALT Wines). Taste and learn, as the group guides you on a terroir-driven tasting of wines from six of California’s great Pinot AVAs, ranging from Santa Rita Hills to Anderson Valley…the soils, weather, and all elements that drive these great winemakers’ decisions in crafting each wine.
ANTHONY KING, The Carlton Winemakers Studio (Carlton, OR)

Even as a child in Texas, Anthony dreamed of living as a science nerd among the hipsters and fir trees of the northwest. He made it, finally, after a circuitous path leading from textbooks to UC Davis, and seven years at Acacia Winery in Napa. Finally here, Lemelson Vineyards held his attention and focus for eight years, before leaving to start his own consulting company. Aside from consulting as General Manager at the Carlton Winemakers Studio, Anthony’s specialty is making wine for some of the smallest producers in the Willamette Valley, including his wildly successful but almost entirely unknown brand Ratio Wines. He loves all of it; learning is the best part of life.

JAMES HALL, Patz & Hall (Sonoma, CA)

Patz & Hall, one of California’s leading wineries for vineyard-designated Chardonnay and Pinot noir from top vineyard sites, is celebrating its 30th Anniversary in 2018.  Since its founding in 1988, Patz & Hall has exemplified one core philosophy: to work with only the finest vineyards in California, farmed by the greatest growers. From these prized vineyards, Patz & Hall makes some of the New World’s most stirring and sought-after single-vineyard Chardonnays and Pinot noirs—wines that are benchmarks for their intensity, elegance and complexity. Winemaker James Hall has made every single Patz & Hall wine since 1988.  He crafts all the wines in a state-of-the-art winery in Sonoma that he designed, giving him complete control during every step of the winemaking process. In the winery, James applies both traditional and cutting-edge techniques, including a unique, custom barrel program where stave wood is air dried and seasoned for three years to Patz & Hall’s specifications in the heart of Burgundy.

RYAN HODGINS, FEL Wines (Yountville, CA)

Established in March 2014, FEL Wines produces Pinot noir, Chardonnay, and Pinot gris from the Anderson Valley and the Sonoma Coast. These cool climate regions are known for producing wines of bright acidity and considerable complexity. Crafted by winemaker Ryan Hodgins, FEL bottlings consistently offer the elusive combination of concentration and elegance. In addition to the Anderson Valley labels, FEL Wines features a unique portfolio of vineyard designate wines, including both Pinot noir and Chardonnay their estate Savoy Vineyard. The letters in FEL represent Florence Elsie Lede, founder Cliff Lede’s mother, a home winemaker who provided the early inspiration for Cliff’s love of wine. Growing up in Alberta, Canada, Cliff remembers the tulip as signifying the end of winter, bringing with it a freshness and excitement of warmer days ahead.  The FEL label, featuring an illustration of an opening tulip, is a tribute to Florence’s passion for gardening.


Winemaker Megan Gunderson began her career in the Napa Valley in 2001 when she moved from Colorado to California and worked as an intern at Robert Mondavi Winery. While at Mondavi, she discovered a passion for wine and viticulture and went on to become a Laboratory Manager for St. Supery Vineyards in Rutherford, then Dominus Estates in Oakville. At Dominus, she was able to refine her winemaking skills under the mentorship of Christian Moueix and Jean-Claude Barrouet, learning to hone her winemaking craft with unique methods. Megan has made several trips to France to study wine-making techniques, the most recent to Burgundy in the summer of 2011. Megan’s multiple degrees in Biochemistry and Molecular Genetics have given her a unique and unmatched perspective into the scientific aspects of winemaking.

(Sensory Science 101)

Whether it happens to you this IPNC or it happened to you twenty years ago, at some point every wine taster asks him or herself “am I doing this right?”– Helpful friends, winemakers and wine retailers tell you there’s no “right” answer and they are exactly right. That’s not to say, however, that a few useful pointers in the right direction won’t help. “Professional Pinot Noir Taster” and “Approachable, all-around nice guy” don’t always go hand in hand, but when you meet Josh Raynolds, editor for Vinous, you’ll see why we picked him to present this seminar.
JOSH RAYNOLDS, (Long Island, NY)

Josh Raynolds has been an editor for Vinous since 2014, and before that was assistant editor of Stephen Tanzer’s International Wine Cellar, a role that he took on in 2005. Prior to that he spent 18 years in the wine trade, working in and traveling through Europe’s wine regions in 1989 and 1990 and then spent 12 years as national sales representative for Rosenthal Wine Merchant. He is responsible for Vinous’ annual reviews of the wines of Oregon, Paso Robles, Santa Lucia Highlands, Spain, Beaujolais, the Rhône Valley and Australia.