GUEST LINE-UP:
- Legendary Vintner Dan Kosta - Founder DK Wine Group
- Stacie Jacob - Owner Of Solterra Strategies - 2025 World Of Pinot Noir
Showing posts with label WORLD OF PINOT NOIR. Show all posts
Showing posts with label WORLD OF PINOT NOIR. Show all posts
Monday, January 6, 2025
DK Wine Group, World Of Pinot Noir
Monday, March 6, 2023
Monday, February 4, 2019
Penner-Ash Wine Cellars, World Of Pinot Noir
- Lynn Penner-Ash - Founding Winemaker, Penner-Ash Wine Cellars (Willamette Valley, Or)
- Mike Dawson From Solterra Strategies Talks World Of Pinot Noir And Wildfire Relief Ticket Options
Monday, February 12, 2018
02/12 DAN FREDMAN, WORLD OF PINOT NOIR, GARY PISONI, PISONI VINEYARDS
WORLD OF PINOT NOIR BOARD MEMBER, DAN FREDMAN TALKS ABOUT THE POPULAR PAIRING DINNERS AND HOW TO GET TICKETS
WORLD OF PINOT NOIR
March 2-3, 2018
RITZ-CARLTON BACARA
Santa Barbara, California
The annual World of Pinot Noir event gathers the planet’s foremost Pinot Noir wineries and winemakers, renowned chefs, sommeliers and leading wine scholars in a weekend-long seaside celebration of this delicious and storied wine.
Each year more than 200 Pinot Noir producers from around the world convene on California’s coast to share and discuss their wines. Santa Barbara is blessed with a climate that provides fresh fare year-round; taste how our talented chefs pair their most creative, locally focused dishes with Pinot Noir from around the world.
GARY PISONI – PISONI VINEYARDS
THE FAMILY
Three generations of living on and working the land comprising Pisoni Vineyards has inserted this beloved place into our family’s DNA. Looking out over this land we feel our connection to it running deep and strong, like looking at our children and seeing our own reflections.
Walking, watching, farming and feeling each of the 20 distinctive parcels in 40 acres, we breathe in energy and beauty and breathe out pride and knowing. Each day, season and generation brings a deeper sense of belonging, stewardship and evolving.
Farming is what we do. Gary’s parents, Jane and Eddie Pisoni, first started farming in the Salinas Valley in 1952. They fostered this sense of pride for farming, place and family that has carried through the Pisoni Family ever since.
It was Gary who, in following his passion for wine, introduced the family to growing grapes in the mountains—at a time when everyone thought he was crazy to do so.
The Pisoni family’s goal: grow exceptional grapes to make exceptional wine. Wines made by the Pisoni family are bottled under the Pisoni Estate and Lucia labels. Gary and his two sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’ and Soberanes vineyards. These vineyards and wines represent an extreme commitment to farming and classical winemaking.
ABOUT GARY PISONI
True dedication to Pinot Noir.
Gary Pisoni exudes passion—for adventure, for family, for grape growing, for wine. He combines all of these by pouring his enthusiasm and energy into Pisoni Vineyards. Described as “the new face of American Pinot Noir” and “Burgundian-crazy about his vines,” Gary grows grapes using meticulous viticultural practices. Over the last 30+ years, he has transformed the mountainous property where his parents once grew vegetables, grazed a few horses and head of cattle into one of California’s most renowned vineyards.
March 2-3, 2018
RITZ-CARLTON BACARA
Santa Barbara, California
The annual World of Pinot Noir event gathers the planet’s foremost Pinot Noir wineries and winemakers, renowned chefs, sommeliers and leading wine scholars in a weekend-long seaside celebration of this delicious and storied wine.
Each year more than 200 Pinot Noir producers from around the world convene on California’s coast to share and discuss their wines. Santa Barbara is blessed with a climate that provides fresh fare year-round; taste how our talented chefs pair their most creative, locally focused dishes with Pinot Noir from around the world.
GARY PISONI – PISONI VINEYARDS
Three generations of living on and working the land comprising Pisoni Vineyards has inserted this beloved place into our family’s DNA. Looking out over this land we feel our connection to it running deep and strong, like looking at our children and seeing our own reflections.
Walking, watching, farming and feeling each of the 20 distinctive parcels in 40 acres, we breathe in energy and beauty and breathe out pride and knowing. Each day, season and generation brings a deeper sense of belonging, stewardship and evolving.
Farming is what we do. Gary’s parents, Jane and Eddie Pisoni, first started farming in the Salinas Valley in 1952. They fostered this sense of pride for farming, place and family that has carried through the Pisoni Family ever since.
It was Gary who, in following his passion for wine, introduced the family to growing grapes in the mountains—at a time when everyone thought he was crazy to do so.
The Pisoni family’s goal: grow exceptional grapes to make exceptional wine. Wines made by the Pisoni family are bottled under the Pisoni Estate and Lucia labels. Gary and his two sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’ and Soberanes vineyards. These vineyards and wines represent an extreme commitment to farming and classical winemaking.
ABOUT GARY PISONI
True dedication to Pinot Noir.
Gary Pisoni exudes passion—for adventure, for family, for grape growing, for wine. He combines all of these by pouring his enthusiasm and energy into Pisoni Vineyards. Described as “the new face of American Pinot Noir” and “Burgundian-crazy about his vines,” Gary grows grapes using meticulous viticultural practices. Over the last 30+ years, he has transformed the mountainous property where his parents once grew vegetables, grazed a few horses and head of cattle into one of California’s most renowned vineyards.
Monday, December 18, 2017
12/18 WING LAM, WAHOO’S FISH TACOS, MIKE DAWSON, WORLD OF PINOT NOIR
WING LAM – OWNER, WAHOO’S FISH TACOS - WHAT TO PAIR WITH FISH TACOS AND HOLIDAY GIFT IDEAS
GIVE AND YOU SHALL RECEIVE!
BUY $30 IN GIFT CARDS, GET A $10 GIFT
Wahoo's Fish Taco is a restaurant chain that offers Mexican food mixed with Brazilian and Asian flavors. Categorized as a "fast casual restaurant", the quality and preparation time of its food is between that of a fast-food restaurant and a more formal restaurant. They serve Wahoo fish in their tacos, as well as Mahi-mahi.
HISTORY
WAHOO’S STARTED IN 1988 IN A SMALL LOCATION NEAR THE BEACH IN COSTA MESA, CA. THREE BROTHERS TOOK THEIR LOVE OF SURF AND FOOD TO CREATE A UNIQUE RESTAURANT THAT SERVES UP A FRESH, LIGHT AND TASTY FUSION OF BRAZILIAN, ASIAN AND MEXICAN FARE.
THE CUSTOMERS ARE WHAT MAKE WAHOO’S SUCCEED AND STAND OUT. WE ARE PROUD TO HAVE A LOYAL AND STEADY FOLLOWING OF CUSTOMERS WHO ARE DEDICATED TO “THEIR” WAHOO’S LOCATION.
TODAY, THERE ARE WAHOO’S FISH TACO RESTAURANTS THROUGHOUT CALIFORNIA, COLORADO, HAWAII, NEVADA, TEXAS, NEBRASKA, PENNSYLVANIA AND JAPAN. COME AND EXPERIENCE THE DIFFERENCE!
WWW.WAHOOS.COM
MIKE DAWSON FROM SOLTERRA STRATEGIES TALKS WORLD OF PINOT NOIR AND HOLIDAY PRICING DEALS
WORLD OF PINOT NOIR
March 2-3, 2018
WORLD OF PINOT NOIR
RITZ-CARLTON BACARA
Santa Barbara, California
The 18th Annual World of Pinot Noir takes place at the luxurious Ritz-Carlton Bacara, Santa Barbara, CA on Friday, March 2 and Saturday, March 3, 2018. The annual event gathers the planet’s foremost Pinot Noir wineries and winemakers, renowned chefs, sommeliers and leading wine scholars in a weekend-long seaside celebration of this delicious and storied wine.
DISCOVER. INDULGE. CELEBRATE.
The annual World of Pinot Noir event gathers the planet’s foremost Pinot Noir wineries and winemakers, renowned chefs, sommeliers and leading wine scholars in a weekend-long seaside celebration of this delicious and storied wine.
Our mission is to bring Pinot Noir producers from the most exceptional and unique regions in the world together with Pinot Noir enthusiasts for a weekend of celebration and education on the shores of California's beautiful Central Coast.
Our annual event takes place at the beginning of March and includes two days of in-depth Tasting seminars and excursions, Grand Tastings, a Burgundy seminar and tasting and gourmet, locally-influenced lunches and dinners. These extraordinary food and wine extravaganzas will be hosted by participating wineries and feature an outstanding panel of sommeliers from across the U.S.
The World of Pinot Noir was established in 2001 by a small but dedicated group of winemakers from California’s South Central Coast. We are a non-profit 501 (c) (6) trade organization.
WWW.WORLDOFPINOTNOIR.COM
GIVE AND YOU SHALL RECEIVE!
BUY $30 IN GIFT CARDS, GET A $10 GIFT
Wahoo's Fish Taco is a restaurant chain that offers Mexican food mixed with Brazilian and Asian flavors. Categorized as a "fast casual restaurant", the quality and preparation time of its food is between that of a fast-food restaurant and a more formal restaurant. They serve Wahoo fish in their tacos, as well as Mahi-mahi.
HISTORY
WAHOO’S STARTED IN 1988 IN A SMALL LOCATION NEAR THE BEACH IN COSTA MESA, CA. THREE BROTHERS TOOK THEIR LOVE OF SURF AND FOOD TO CREATE A UNIQUE RESTAURANT THAT SERVES UP A FRESH, LIGHT AND TASTY FUSION OF BRAZILIAN, ASIAN AND MEXICAN FARE.
THE CUSTOMERS ARE WHAT MAKE WAHOO’S SUCCEED AND STAND OUT. WE ARE PROUD TO HAVE A LOYAL AND STEADY FOLLOWING OF CUSTOMERS WHO ARE DEDICATED TO “THEIR” WAHOO’S LOCATION.
TODAY, THERE ARE WAHOO’S FISH TACO RESTAURANTS THROUGHOUT CALIFORNIA, COLORADO, HAWAII, NEVADA, TEXAS, NEBRASKA, PENNSYLVANIA AND JAPAN. COME AND EXPERIENCE THE DIFFERENCE!
WWW.WAHOOS.COM
MIKE DAWSON FROM SOLTERRA STRATEGIES TALKS WORLD OF PINOT NOIR AND HOLIDAY PRICING DEALS
WORLD OF PINOT NOIR
March 2-3, 2018
WORLD OF PINOT NOIR
RITZ-CARLTON BACARA
Santa Barbara, California
The 18th Annual World of Pinot Noir takes place at the luxurious Ritz-Carlton Bacara, Santa Barbara, CA on Friday, March 2 and Saturday, March 3, 2018. The annual event gathers the planet’s foremost Pinot Noir wineries and winemakers, renowned chefs, sommeliers and leading wine scholars in a weekend-long seaside celebration of this delicious and storied wine.
DISCOVER. INDULGE. CELEBRATE.
The annual World of Pinot Noir event gathers the planet’s foremost Pinot Noir wineries and winemakers, renowned chefs, sommeliers and leading wine scholars in a weekend-long seaside celebration of this delicious and storied wine.
Our mission is to bring Pinot Noir producers from the most exceptional and unique regions in the world together with Pinot Noir enthusiasts for a weekend of celebration and education on the shores of California's beautiful Central Coast.
Our annual event takes place at the beginning of March and includes two days of in-depth Tasting seminars and excursions, Grand Tastings, a Burgundy seminar and tasting and gourmet, locally-influenced lunches and dinners. These extraordinary food and wine extravaganzas will be hosted by participating wineries and feature an outstanding panel of sommeliers from across the U.S.
The World of Pinot Noir was established in 2001 by a small but dedicated group of winemakers from California’s South Central Coast. We are a non-profit 501 (c) (6) trade organization.
WWW.WORLDOFPINOTNOIR.COM
Monday, February 16, 2015
02/16 WES HAGEN, CLOSE PEPE, NORM YOST, FLYING GOAT CELLARS, WORLD OF PINOT NOIR
WES HAGEN – VINEYARD MANAGER/WINEMAKER, CLOS PEPE
Clos Pepe Vineyard was purchased by Steve and Cathy Pepe in 1994 as a horse ranch, and established the 9th vineyard in what would become the Sta. Rita Hills AVA. Specializing in cool-climate, small production, craft-based Pinot Noir and Chardonnay, Clos Pepe is now recognized as a leader in local and national wine culture, wine education and providing fruit to some of the best winemakers in California. The Italians say, ‘Il vino e' la Poesia della Terra.’ Wine is the poetry of the earth. There is nothing that can obfuscate Pinot Noir’s ability to speak of a time and place. Of every plant on earth, Pinot Noir is unique in its ability to show every angle of a vintage, every silt particle in the soil, and every drop of morning dew that wet its leaves. Tea, coffee, white truffles—these can tell a story and confound us with their deliciousness, but the uncontested Queen of Natural Complexity must be Pinot Noir. We anticipate each vintage with a proper mix of anxiety and hope, knowing Mother Nature and the Sta. Rita Hills have a plan that will allow time and effort to fill a glass.
WHERE THE OLD WORLD MEETS THE NEW
Great wine is born, not made. The great wines of the world weartheir provenance proudly and show a regional character andquality that is impossible to imitate. The world’s most vauntedbottles all have one thing in common: they are grown on the edge ofwhere ripeness is achieved. Bordeaux, Burgundy, Champagne,Barolo — these are all areas where getting the fruit ripe is notassured. In most of California ripeness is easy to achieve. The goal becomes‘hang time’, allowing the fruit to hang on the vine as long as possibleto develop flavor, color and character. Clos Pepe, and the Sta. RitaHills AVA, are stuck between these two archetypes: we are one of the coolest areas on earth where winegrapes can be ripened, but wehave tons of California sunshine and a relatively dry Septemberand October for extended hang time and later harvest.
We love the complexity and age-worthiness of the Old World, butclaim our purely New World heritage. Making wines that have thefruit and impact of the New World, with the mineral structure andacidity of the greatest Old World bottles, gives us enviable baseingredients for making some of the most profound cool-climatewine in the world. These wines can be drunk at release when they're young and fruity(0-3 years), as the primary fruit begins to sublimate (4-7 years), orwhen fully mature like the greatest Grand Cru Burgundies (7-20years). The Santa Rita Hills and Clos Pepe make a wine for everytable, every plate and every palate.
THE WINES
The Santa Rita Hills produce many styles of Pinot Noir and Chardonnay — wines that will excite every palate and match with almost any food. The Chardonnays are naturally lean, mineral-laden and racy, but with more winemaking influence can exhibit richness and roundness: new oak, malolactic treatment, extended barrel aging. When young, the wines have austere structure and bright apple fruit with hints of tropical fruit and peach. Clos Pepe Chardonnay is crafted for both early enjoyment as well as cellaring for a decade or more. As the wines age they gain a hazelnut and mineral complexity, quite similar to Premier Cru Chablis and White Burgundy from great vintages. Try young Clos Pepe Chardonnays with oysters, fried chicken or barbecue. Older vintages can be enjoyed with sand dabs in a lemon cream sauce, firm cheeses, cream-based soups, or any kind of delicate seafood preparation. Clos Pepe Chardonnay seems to like 3-5 years from vintage date to fully integrate, and can last up to 10-12 years for those that appreciate full maturity and a bit of oxidative aromas and flavor.
Pinot Noirs from Clos Pepe can range from delicate and earthy to dense, purple, full-bodied Pinots that are among the darkest and richest on the planet. The Pinot Noirs from Clos Pepe also age wonderfully, but can also be drunk early in their life. Rich, dark vintages like 2002, 2003 and 2010 hold their baby-fat (primary fruit and richness) for 5-7 years and then begin mellowing slowly. Restrained, balanced wines like 2000, 2001, 2005, 2006, 2007, 2009 and 2011 age very similarly to Premier or even Grand Cru red Burgundy — being primary and juicy from release to 5-7 years old, and then slowly unfoldingwith minerality and aromas of dried flowers and earthy forest floor for another 5 years. Young Clos Pepe Pinot Noirs match beautifully with strong cheeses, duck confit, pork loin, lean steaks, venison with reduction, or almost anything that you can put on a plate. As the wine matures and loses some baby fat, try more delicate dishes and add Morel or Chanterelle mushrooms. A fully mature Clos Pepe Pinot Noir matches very well with simple presentations of salmon, game (especially quail and pheasant), and other light dishes that will not dominate the wine's delicate complexity.
WINEMAKING PHILOSOPHY
If all goes well in the Vineyard, the crop from an acre or two of Chardonnay or Pinot Noir is hand picked in the cool of night, and the fruit is delivered to the winery as the sun is rising or the fog becomes visible, like a blanket reminding us of the sleep we've missed. At this point the winemaking process begins.
While it might seem odd to provide our 'recipe' for winemaking, we don't see it as a trade secret. Some wineries thrive on secrecy and an insistence that what happens behind the cellar door is a magical process with French elves and Italian sprites sprinkling fairy dust over the fermenters, but we don't see it that way. Winemaking is a simple process for preserving the integrity of the fruit, the site and the vintage. Again, the magic is in the site, and we'd rather show a refreshing level of transparency in the way we farm and make wine so our customers, and those who visit the website, feel that they can clearly understand and intuit how we treat our fruit and wine, and how simple the fermentation and aging process can be.
CLOSPEPE.COM
NORM YOST – PROPRIETOR & WINEMAKER, FLYING GOAT CELLARS – BOARD MEMBER, WORLD OF PINOT NOIR
Two pygmy goats, Never and Epernay, inspired Norm to name his winery Flying Goat Cellars. The goats were his pets and lawnmowers and came to be a source of entertainment and enjoyment, with their unrestrained spiral loops, flipper turns and straight-legged leaps. When pondering a name for his new wines and brand, Norm wanted to project fun, enjoyment, and happiness. While many people put their own name or their children’s name on their label or vineyard, Norm’s playful spirit opted to name it after his kids. His kids, of course, were those two pygmy goat pets, who had always inspired him and made him laugh. The winery was “launched” with this same spirit of enthusiasm and Flying Goat Cellars was born.
The Vineyards - Cool Climate, California Central Coast Vineyards:
Pinot Noir is all about “place.” When grown with care (and patience!) and treated well at the winery, this grape will express a vineyard and region like no other varietal. We are fortunate to work with very dedicated and passionate vineyard owners and growers who farm Pinot Noir to showcase “place.”
ABOUT NORM:
Norm Yost graduated from the University of California, Davis with a bachelor’s degree in environmental studies in 1981. When his college roommate graduated from the winemaking program with a job and Norm didn’t have one, he morphed from a beer drinking football player into a winemaking craftsman. During his 30+ vintages in the industry, Norm worked for diverse wineries in cool climate regions, from Oregon’s Willamette Valley to the Russian River in Sonoma County and finally Santa Barbara County. He attributes his vast experience in the industry to the success of Flying Goat Cellars, which he launched in 2000. As the proprietor of his own business, Norm enjoys the freedom to focus on his passion for making vineyard designated Pinot Noir and sparkling wine. Half of Norm’s winemaking career has now been in Santa Barbara County, where he celebrates working with Central Coast fruit. He is currently president of World of Pinot Noir; formerly a board member of Sta. Rita Hills Winegrowers Alliance and Santa Barbara County Vintners Association and winemaking instructor at Allan Hancock College.
WOPN:
March 6th & 7th 2015 | BACARA RESORT & SPA | Santa Barbara, California
Our annual event takes place at the beginning of March and includes two days of in-depth Tasting seminars and excursions, Grand Tastings, a Burgundy seminar and tasting and gourmet, locally-influenced lunches and dinners. These extraordinary food and wine extravaganzas will be hosted by participating wineries and feature an outstanding panel of sommeliers from across the U.S.
Our mission is to bring Pinot Noir producers from the most exceptional and unique regions in the world together with Pinot Noir enthusiasts for a weekend of celebration and education on the shores of California's beautiful Central Coast.
Our annual event takes place at the beginning of March and includes two days of in-depth Tasting seminars and excursions, Grand Tastings, a Burgundy seminar and tasting and gourmet, locally-influenced lunches and dinners. These extraordinary food and wine extravaganzas will be hosted by participating wineries and feature an outstanding panel of sommeliers from across the U.S.
The World of Pinot Noir was established in 2001 by a small but dedicated group of winemakers from California’s South Central Coast. We are a non-profit 501 (c) (6) trade organization.
WWW.FLYINGGOATCELLARS.COM
WWW.WORLDOFPINOTNOIR.COM
WHERE THE OLD WORLD MEETS THE NEW
Great wine is born, not made. The great wines of the world weartheir provenance proudly and show a regional character andquality that is impossible to imitate. The world’s most vauntedbottles all have one thing in common: they are grown on the edge ofwhere ripeness is achieved. Bordeaux, Burgundy, Champagne,Barolo — these are all areas where getting the fruit ripe is notassured. In most of California ripeness is easy to achieve. The goal becomes‘hang time’, allowing the fruit to hang on the vine as long as possibleto develop flavor, color and character. Clos Pepe, and the Sta. RitaHills AVA, are stuck between these two archetypes: we are one of the coolest areas on earth where winegrapes can be ripened, but wehave tons of California sunshine and a relatively dry Septemberand October for extended hang time and later harvest.
We love the complexity and age-worthiness of the Old World, butclaim our purely New World heritage. Making wines that have thefruit and impact of the New World, with the mineral structure andacidity of the greatest Old World bottles, gives us enviable baseingredients for making some of the most profound cool-climatewine in the world. These wines can be drunk at release when they're young and fruity(0-3 years), as the primary fruit begins to sublimate (4-7 years), orwhen fully mature like the greatest Grand Cru Burgundies (7-20years). The Santa Rita Hills and Clos Pepe make a wine for everytable, every plate and every palate.
THE WINES
The Santa Rita Hills produce many styles of Pinot Noir and Chardonnay — wines that will excite every palate and match with almost any food. The Chardonnays are naturally lean, mineral-laden and racy, but with more winemaking influence can exhibit richness and roundness: new oak, malolactic treatment, extended barrel aging. When young, the wines have austere structure and bright apple fruit with hints of tropical fruit and peach. Clos Pepe Chardonnay is crafted for both early enjoyment as well as cellaring for a decade or more. As the wines age they gain a hazelnut and mineral complexity, quite similar to Premier Cru Chablis and White Burgundy from great vintages. Try young Clos Pepe Chardonnays with oysters, fried chicken or barbecue. Older vintages can be enjoyed with sand dabs in a lemon cream sauce, firm cheeses, cream-based soups, or any kind of delicate seafood preparation. Clos Pepe Chardonnay seems to like 3-5 years from vintage date to fully integrate, and can last up to 10-12 years for those that appreciate full maturity and a bit of oxidative aromas and flavor.
Pinot Noirs from Clos Pepe can range from delicate and earthy to dense, purple, full-bodied Pinots that are among the darkest and richest on the planet. The Pinot Noirs from Clos Pepe also age wonderfully, but can also be drunk early in their life. Rich, dark vintages like 2002, 2003 and 2010 hold their baby-fat (primary fruit and richness) for 5-7 years and then begin mellowing slowly. Restrained, balanced wines like 2000, 2001, 2005, 2006, 2007, 2009 and 2011 age very similarly to Premier or even Grand Cru red Burgundy — being primary and juicy from release to 5-7 years old, and then slowly unfoldingwith minerality and aromas of dried flowers and earthy forest floor for another 5 years. Young Clos Pepe Pinot Noirs match beautifully with strong cheeses, duck confit, pork loin, lean steaks, venison with reduction, or almost anything that you can put on a plate. As the wine matures and loses some baby fat, try more delicate dishes and add Morel or Chanterelle mushrooms. A fully mature Clos Pepe Pinot Noir matches very well with simple presentations of salmon, game (especially quail and pheasant), and other light dishes that will not dominate the wine's delicate complexity.
WINEMAKING PHILOSOPHY
If all goes well in the Vineyard, the crop from an acre or two of Chardonnay or Pinot Noir is hand picked in the cool of night, and the fruit is delivered to the winery as the sun is rising or the fog becomes visible, like a blanket reminding us of the sleep we've missed. At this point the winemaking process begins.
While it might seem odd to provide our 'recipe' for winemaking, we don't see it as a trade secret. Some wineries thrive on secrecy and an insistence that what happens behind the cellar door is a magical process with French elves and Italian sprites sprinkling fairy dust over the fermenters, but we don't see it that way. Winemaking is a simple process for preserving the integrity of the fruit, the site and the vintage. Again, the magic is in the site, and we'd rather show a refreshing level of transparency in the way we farm and make wine so our customers, and those who visit the website, feel that they can clearly understand and intuit how we treat our fruit and wine, and how simple the fermentation and aging process can be.
CLOSPEPE.COM
NORM YOST – PROPRIETOR & WINEMAKER, FLYING GOAT CELLARS – BOARD MEMBER, WORLD OF PINOT NOIR
The Vineyards - Cool Climate, California Central Coast Vineyards:
Pinot Noir is all about “place.” When grown with care (and patience!) and treated well at the winery, this grape will express a vineyard and region like no other varietal. We are fortunate to work with very dedicated and passionate vineyard owners and growers who farm Pinot Noir to showcase “place.”
ABOUT NORM:
Norm Yost graduated from the University of California, Davis with a bachelor’s degree in environmental studies in 1981. When his college roommate graduated from the winemaking program with a job and Norm didn’t have one, he morphed from a beer drinking football player into a winemaking craftsman. During his 30+ vintages in the industry, Norm worked for diverse wineries in cool climate regions, from Oregon’s Willamette Valley to the Russian River in Sonoma County and finally Santa Barbara County. He attributes his vast experience in the industry to the success of Flying Goat Cellars, which he launched in 2000. As the proprietor of his own business, Norm enjoys the freedom to focus on his passion for making vineyard designated Pinot Noir and sparkling wine. Half of Norm’s winemaking career has now been in Santa Barbara County, where he celebrates working with Central Coast fruit. He is currently president of World of Pinot Noir; formerly a board member of Sta. Rita Hills Winegrowers Alliance and Santa Barbara County Vintners Association and winemaking instructor at Allan Hancock College.
WOPN:
March 6th & 7th 2015 | BACARA RESORT & SPA | Santa Barbara, California
Our annual event takes place at the beginning of March and includes two days of in-depth Tasting seminars and excursions, Grand Tastings, a Burgundy seminar and tasting and gourmet, locally-influenced lunches and dinners. These extraordinary food and wine extravaganzas will be hosted by participating wineries and feature an outstanding panel of sommeliers from across the U.S.
Our mission is to bring Pinot Noir producers from the most exceptional and unique regions in the world together with Pinot Noir enthusiasts for a weekend of celebration and education on the shores of California's beautiful Central Coast.
Our annual event takes place at the beginning of March and includes two days of in-depth Tasting seminars and excursions, Grand Tastings, a Burgundy seminar and tasting and gourmet, locally-influenced lunches and dinners. These extraordinary food and wine extravaganzas will be hosted by participating wineries and feature an outstanding panel of sommeliers from across the U.S.
The World of Pinot Noir was established in 2001 by a small but dedicated group of winemakers from California’s South Central Coast. We are a non-profit 501 (c) (6) trade organization.
WWW.FLYINGGOATCELLARS.COM
WWW.WORLDOFPINOTNOIR.COM
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