COMMENTARY

Say What?

If you were to open a winery in another region of the world, where would it be?

“Canelones, Uruguay. Located directly next to Argentina, Uruguay is an up-and-coming wine region that is building its reputation around Tannat. In addition to making a bold, full-bodied red wine, Tannat makes a delicious rosé and sparkling wine. Canelones is just north of Montevideo, the capital of Uruguay. Montevideo is a modern, European-style city with a beautiful coastline. Uruguayan Tannat could be the next big thing.”
—Steven Sinkler, The Wine Shack/Puffin Wines

“Sonoma Coast. Being passionate about Pinot Noir, I would look for a south-facing slope close to the ocean, perhaps by Fort Ross — the most interesting Pinots in California are coming from people pushing the envelope on that part of the Sonoma Coast. You’d face some of the same challenges that any producer faces when you are among the first to explore a new area, but if you landed the right site, you could make great wine.”
—Steve Lutz, Lenné Estate

“Burgundy. I am committed to making Pinot Noir and am a farmer at heart, so Burgundy is the ideal place for both passions. I also have a bias because I lived there for two years and lived it hands on.”
—Wayne Bailey, Youngberg Hill

“Galicia, Spain (specifically, Rías Baixas). I’ve always loved seafood, and the Albariño from this Northwestern part of Spain pairs perfectly with it. It’s also a beautiful place with so much history.”
—Tim Malone, Timothy Malone Wines

“Central Otago, New Zealand (South Island). We planted a Pinot Noir vineyard in Central Otago 15 years ago and have been farming it ever since. We know the quality of the grapes and Pinot Noir wine being produced in this area, a younger region than Oregon but with a great future.”
—Herb Sims, Barrel Fence Cellars

“Central Otago, New Zealand. Having a vineyard and winery in both the Northern and Southern hemispheres would allow me to “follow the sun” and produce a world-class Pinot Noir from each distinct locale using the same vineyard and winemaking teams in both places, operating year round. That, for me, would be a dream lifestyle that I can hope to achieve.”
—Daniel Warnshuis, Utopia Vineyard

“Birth homeland of Cuba. It would be a privilege to teach my compatriots about wine. Inevitably, I’d educate them as to how Cuban food is much better paired with wine than sweet rum drinks. I’d probably import grapes, since the early experiments with cloning Italian and Spanish varietals didn’t yield any great wines — the climate and soil do not lend themselves to winegrapes. The best thing that can be said about the current Cuban wineries is that they have colorful, creative labels. The chances of starting such an enterprise with the current government is nil; the risks and uncertainties are too much to undertake.”
—Mauricio Collada Jr., M.D., Cubanísimo Vineyards

 

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