Bayesian Bottle Memoirs

Anyone can drink a glass of wine and spew words to describe it. Sometimes they publish this opinion and call themselves experts.  Worse yet, occasionally people believe them.

Wine reviewing has become a convoluted world, where critics hide behind words and subjective opinions rather than speaking wine facts. Worse yet all too often wine reviews also miss sharing the soul of the wine drinking experience.  Instead they focus on why their opinion is more relevant than your perceptions and individual experience.

All too often wine drinkers sop up the common wine review, because they think anyone with such acute senses must be right. This point was made rather well by The Economist entitled “How to Lie about Wine.”

Blood is Thicker than Wine

GUY and I are always trying to figure out how best to talk about wine because inevitably we’re asked what we think of this or that.  With both of us trained in how to taste and communicate our findings, we’ve come to the distinct conclusion that it’s not so much about finding the most esoteric verbiage to describe a wine.  Rather we revel in the story that’s in the glass because let’s face it folks, who wants to taste a descriptor like “ox blood.”

So are we being duped into believing that if we can’t taste what a critic tastes, our palates are faulty? I came across a blog recently named HoseMaster of Wine by wine industry man Ron Washam. It appears Ron believes that’s just what’s happening. He describes the current state of wine reviews by writing, “All the wine rags spend a lot of energy trying to convince you that it’s in your best interest to read the descriptions. Why? They’re boring. Fortune cookies have fewer words, more literary value, and far more truth.” He makes a rather poignant point.  Most wine reviews are commonplace and offer no true informational value.

But is information truly what we need?  Can we tolerate a purely esoteric wine review?  One of GUY’s favorite wine review websites is The Red Wine Haiku Review.  It’s here that author Lane Steinberg elevates the wine review to pure emotion using the traditional haiku format.  Lane says of his work, “These haikus provide a quick blast of an impression without getting too specific. If the haikus are good, you should be able to taste them in your mind.”

Tenuta Sette Ponti Crognolo 2010 (Italy)

A right to the jaw
The champ is flat on the mat
Slowly, he rises

William Hill Bench Blend Cabernet 2007 (California)

In California
They take meetings in hot tubs
As the fog rolls in

Surh Luchtel Syrah 2005 (California)

An enormous room
Light pours in through a skylight
Onto the soft bed

GUY loves the pure emotional context of these reviews.  The brevity requirement of the review format forces Lane to focus on the experience of the wine.  And the more you learn about wine, the more you come to see it’s truly all about the experience.

By using a formulaic approach that highlights brevity and emotion, Lane explores a style of wine review that stands in direct opposition to the style de rigueur.  Where Lane deals in artistic obscurity, most wine writers follow in the footsteps of the “nortorious” RP–expansive in his perceptions of scents and flavors in a wine.  But if Lane’s work has a downfall, it’s marketability.  Put a haiku review shelf tag next to a 90 Points RP blessed shelf tag to see which moves.

One of the few wine publications I read regularly nowadays is Sommelier Journal, where my former wine instructor, David Glancy, Master Sommelier is Advisory Board Member and contributing writer.  I’m a big fan of his wine reviews and I’ve included one below:

2010 La Crotta di Vegneron Fumin Esprit Follet, Vallée d’Aoste $35 

The Valle d’Aosta appellation lies in the foothills of the Italian Alps at the French border, just north of Piedmont. Fumin is an indigenous grape that, since being rescued from extinction in the 1980s, has more commonly been used for blending than for single-varietal bottlings. The Esprit Follet shows an almost inky color that runs from ruby to purple. Black-pepper, anise, and rose scents lead to cassis, plum, and tart cherry on the palate, supplemented by lingering toasted oak and iron-and-gravel minerality. The wine is medium bodied, with bright acidity and slightly coarse tannins; meaty and savory, it begs for hearty fare like veal stroganoff. Importer: Villa Italia Wines, www.villaitaliawines.com .

DAVID GLANCY, MS, CWE, CSS, FWS 
Founder and CEO San Francisco Wine School 

What I admire about David’s writing is his succinctness with just the right amount of descriptive words and history. Right away he identifies the wine region, which for this Italian wine could be the simplest and most important information to convey.  From there he hits the varietal with a brief history (folks like to know what they’re dealing with.) Then he smoothly expresses his interpretation of the wine itself, using simple descriptors, including the wine’s body and a possibility for food matching.  Of the many different wine reviewers I’ve read, I think David is spot on.

Fortune of Cookies

Reviewing a wine can be a little tricky as we’ve seen.  The closest we’ve come to understanding the current industry standard can be outlined in some simple bullets:

Provide details on the label: A good way to start
Convey the history: Couldn’t hurt
Inject some humor: Absolutely
Be creative: Sets the mood
Blatantly lie about the contents of the glass: It’s often done!

So is that the recipe?  A dash of whimsy, a pinch of embellishment and a handful of credentials?  With a combination like this, the possibilities are endless, but stay away from “ox blood”—that wins no friends.  As for PROTOCOL, we’re working on our own approach to reviewing wine—drinking, and maybe a little trust in the fortune cookie.

Tina and GUY, Partners
PROTOCOL wine studio

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The Elephant in the Friend Camp

Driving through Virginia wine country with a fellow professional, our conversation turned to friends and how they may feel awkward and even hostile toward a new business.  My driving partner is Cindy Rynning. By day, she’s an Early Childhood Special Education teacher from one of my newest favourite cities, Chicago, by night, she’s blogging all things wine at Grape Experiences.

Cindy has a wine path for her future self and with an Advanced WSET certificate and a carefully nurtured wine network she’s begun the journey on the wine-coloured road.  As Cindy pointed out to me though, some friends can’t necessarily see that new path. She recently experienced the “awkward friend behavior” when a close friend did not show up at one of her events with no explanation.

As for us, my business partner GUY was surprised when a few friends began acting strangely once we took on a more public posture via social media.  GUY said of the experience, “One buddy got me alone and asked with a sneer, ‘Isn’t it embarrassing putting yourself out there like that?’”  GUY was particularly surprised when a friend asked him how social media worked, “I invited him to follow PROTOCOL on Facebook to watch us grow and their reply stung when they shot back, ‘I find social media disturbing and I don’t want any part of it, don’t count on me to support your business.’”

Don’t get me wrong, the response toward our efforts at opening our business have been overwhelmingly positive.  But it’s hard to turn away from those few splinters of discontent once they work their way in.  So we got to wondering about the source of the disconnect. Why would a close friend whose company is normally warm present the cold shoulder once we’re open for business?  And what is the reason a friend may feel reluctant to participate?  We believe the onus remains with us, as business owners, to find out.

Is my business my friends’ business?

Do we make our friends uncomfortable just by having a business? Perhaps they’re concerned we’ll begin hawking wares each time we see each other? Indeed we’re careful not to ask for financial support, a big part of our business model was to start this business with our own money.   And we’re also careful about how we ask people to purchase wine from us.  We can extend an invitation, but a purchasing decision must be the customer’s own decision, whatever that may be.

We’ve all heard the phrase knowledge is power, so applying this with something as easy as a conversation may very well be the answer. What we’ve come to realize is that it’s extremely important for our friends to know our story. It’s in this way that they become fully aware of what we do.  We’ve found that sharing stories about our customer experiences (always maintaining client confidentially of course) by talking about an exciting purchase or a trip to an auction house showcases this perfectly.  And this storytelling flows both ways, we always find out what our friends do so that there is a chance for reciprocity, thus extending our reach and establishing a network.

Knowledge is Power

And as Cindy and I continued our discussion of wine and friends we came to a realization: friends need not purchase a darn thing, what’s more important is their emotional support. And it’s up to us to nurture this by communicating effectively as to what it is we do and our ultimate goal. Once empowered with this knowledge, we’ve given our social network of friends the means to feel comfortable about us and how our business may fit into their lives.

 
Tina and GUY, Partners
PROTOCOL wine studio


Here’s What I’ll Give You for $1,000 a Night

The Wall Street Journal (WSJ) posted a story earlier in the year titled, “What $1000 a Night Gets You.” This piece highlights how clients with sufficient means are willing to pay for intimate and exclusive service at boutique hotels.  Keep in mind $1,000 is the cost for a basic room in this new breed of lodging.  That price doesn’t include the myriad of extra fees and charges that is sure to accompany this type of hotel experience.

Sure the high prices are shocking to most (including us) but the ratio of high prices and small-scale allow these hotels to deliver an exquisite level of service.  And believe me, there is a market of people with the funds and desire to pursue these hotels.

On a recent PROTOCOL business trip I stayed at a decidedly less expensive “working class” hotel and was roused by my 7:00 am wake up call.  A cheerful woman’s voice informed me that breakfast is in the lobby, reminded me that there’s is a complimentary newspaper by my door and asked me if I needed a weather report.  But wait a minute!  What’s this?  This is a real person talking to me, not the recording I’ve become accustomed to in other similar hotels.  That alone was enough to wake me from my road warrior stupor.

The ultra expensive boutique hotel goes considerably further to wow its clients with service.  The WSJ article tells tales of offering a personal concierge to perform your bidding and loaner Mercedes.  But the article in the WSJ about crazy expensive luxury hotels and my recent wake up call at the working class hotel got me thinking about how the key element of exceptional service is the same at both facilities: A Personal Touch

It’s that Black Door with all the Graffiti on it

Why do we respond positively to personalized service?  I believe the answer is deceptively simple, we appreciate being recognized for our individuality.  This point brings to mind an experience I had while traveling in Italy.  I walked the charming streets, surrounded by all the old world atmosphere that is Europe.  At one point I sauntered down a residential alley lined with well-appointed houses built from stone and highlighted by imposing front black doors.  All the doors were the same sturdy oak painted with a shiny black lacquer, save for one.

This standout door was long overdue for a paint job.  Over years of neglect, many passersby took the opportunity to carve into the fading paint.  It’s on this canvas that the bold made their mark, lovers declared their passion and adversaries staked their claim.  No doubt the other, well-kept houses on the street were better furnished, but it was this door that made a statement that spurned me into contemplation.  And I would give anything to see what was behind it.  I spent some time just staring at that door, thinking about the stories it would tell if it could speak.  I couldn’t keep myself from taking a picture before I wandered off and now we use that picture as a back drop to our blog page.

Give me a Service Modality, Vasily. One Service Modality only, please.

We believe it’s important for business to define their service modality.  That is to say, how do you service your clients?  Once marked, you’ll do well to stick to the plan.  Those businesses that fail at this step run the risk of trying to be all things to all people.  And for anyone who has ever tried this, you’ve learned it’s impossible.

The very same WSJ article we’ve discussed here provides us with a good example of a business stepping outside of its service modality.  One hotel underwent a umpty squat million dollar renovation, so to increase bookings, they tried offering reservations online. This did not work well.  New clients who booked online complained about the extra fees the hotel charges in addition to the room.  While at the same time loyal clients were annoyed with the reduction of availability and the inclusion of “bargain shoppers.”  In short the hotel’s established clients asked the management, “Why do you want to open the doors to anybody?”

The hotel responded brilliantly, one can still request a reservation on-line, but it’s not confirmed until a representative from the hotel calls to speak with the guest.  Again there’s that ever important personal touch.  And while this example may smack of elitism, a $1,000 per night hotel is the last place you’d want to be if you’re concerned about the substantial extra charges that are sure to be on the final bill.  It’s akin to ordering lobster at market price, if you gotta ask, go for the chicken.

Becoming Engaged

Ever watch an interviewer?  The majority are so focused on the next question they’re missing the potential right in front of them and forgetting a very basic tenet: Engagement.  Customers don’t buy products or services. They buy good feelings and solutions to problems. Most customer needs are emotional rather than logical. The more we know our customers, the better we become at anticipating their needs. Regular communication is key to correctly servicing our clients. Engagement helps us to act differently than everyone else.  This engagement works both ways as customer feedback is vital to success.  Ultimately the end result of this customer interaction is loyalty.  And loyal customers make business great.

 

Tina & GUY, Partners
PROTOCOL wine studio


The Wine List—Are we just “peeing” the Highest?

“The problem of besting your friends at wine talk becomes increasingly difficult. It isn’t enough to drink wines—you must be able to talk about them, if not intelligently, at least at length.” Alexis Lichine

From time time immemorial we’ve held onto the notion of “going back home.” By any means possible we leave the proverbial nest, grow up elsewhere and inevitably we realize “home” was pretty damn good, we just needed the maturity to see it.

So possibly too for wine—the end all may not be about the newest, most esoteric wine, or outdoing each other by finding the craziest grape, thus “peeing” the highest, rather it’s just about appealing to our sensibilities, what makes us feel good, connected—home.

So what does home mean? Perhaps the grocery store? They certainly can be close to home but they lean toward too much typicity from the big conglomerates. So does that mean our wine lists should be anything but?

Lately in California there is a wine phenomena: many California restaurants hardly serve California wines—why? They’re too big, too tannic, too alcoholic, too much.

Raising the bar or lowering the limbo stick…

We have war mongering lurking in the wine list arena. Wine list descriptions such as “women winos”, “off-the-beaten-path”, “oldies but goodies”, “cheap but not gaudy” and “sexy winemakers” are penning their way onto lists.

At PROTOCOL, we have adopted an ethos of wine as lifestyle—the grape becomes part of our total lives. We’ve found the wine world is basically made up of two types of wine drinkers: those that “know” wine and want to delve further and those who want to know wine and would like a push.

Restaurant outings make us feel good. The food menu appeals to our tastes, most of the ingredients are recognizable with a few outliers—excellent. Then there’s the wine list and it’s just as important. If I see a wine and I need to pull out the GPS that could be cool—because it’s part of our lifestyle but keeping in mind not for all. Wine should tell a story, connecting the liquid with the food menu, the smaller the restaurant, the smaller the list. And boundary-testing—the hallmark of wine lists must remain true to its founders, its staff, its customers. And maybe that’s it—staying true to ourselves, testing those boundaries—sounds like home.

Tina and GUY, Partners
PROTOCOL wine studio


Ranting Cape Monologue sans Cape

Hokey Pokey and a Dosey Doe

We take a step back, make that two, turn around a few times, then charge full steam ahead, into the fray, into today’s modern melee: Small Business Ownership. The challenge will make you long for the days of desk-work with a steady paycheck and benefits. Yet we start each day anew with a clear head and specific intensions, only to be spun around by a whirlwind of activity, steaming to the end of the day, reeling from the dizzying array of responsibilities.

Sometimes while driving to the Studio I find my mind buzzing with to-dos. It’s like a crazy game of card stacking where the goal is to continuously layer as many paper cards into one day as possible without the monstrosity collapsing. I’m so focused on the to-do list I sometimes stop breathing! Panting in the car, flying down the freeway, I force myself to close a steel door in my mind between this moment and the day’s minutaie. So I gaze out the window, enjoying my beautiful coastal commute, where each morning the sun and clouds battle for beach supremacy.

The real trouble with losing your grasp on time is that before you know it, days become weeks and weeks become months. Together we’ve learned it’s so ridiculously easy to mire ourselves in the daily work-load which has the real danger of becoming overwhelming. We love what we do and the trick to balancing it all is to truly stop and let the senses rule, to reconnect with the whole—ourselves. Tina made this point about losing time in a recent email to me. She wrote a stream of consciousness, encapsulating our 30-day ABC license posting period, where a month really did fly by like a day:

“ABC alcohol posting up! Ventura for a book signing. Back in San Diego. Meetings: contractor. Meetings: wine reps. Meetings: accountant. Meetings: etc. Brainstorming. “It will be bold, dramatic, heroic!…No capes!” No sleep. Happy times, good friends. Sink shopping. Water heater: what size, what’s cheaper? 200 glasses of wine on the wall, 200 glasses of wine take one down pass it around 199 glasses of wine on the wall. Study Study Study: next level mw. Cellar work: cold, yet comforting, nose is running. Wine auctions: my kingdom for another wine auction! Exciting party on the water. Contractor. HVAC. Lions, tigers and bears! If Irish and Jersey were sitting in a tree would they be drinking Bordeaux or Burgundy? Our first twitter: #winechat points our proclamation, so much fun and so fast want to do it again and again! #44 thrown in here somewhere. Last-minute clients. Getting good at this! #wbc12. Oregon, first time, gorgeous vineyards. 3 rental cars. where am I? Sommelier Tastings. Credit apps. Rep relationship meetings. Barrelly made it! First skype wine circle Virginia. Website: designers and programmers. Red couch, oh how we love you! Hot bottles. Art shows. On board. Professional photo shoot (maybe one picture will be good.) ABC conditions set (we can live with that.) 30 days gone by, alcohol posting down! Hit a wine shop just about to purchase about 8 bottles and I realize damnit! what am I doing? Holy shit! WE can buy and sell wine!”

Glutton for It…

“Why! Why? Why put yourself through this!” Fortunately the answer is easy: Regret–more specifically, the lack thereof. Not a day goes by that we regret our choice to walk this path. We are aware of its pitfalls: the work required, the inherent risks of a startup and the strain on our personal lives. But we are driven because we love it. And even better, we love to share our affair with wine and all that comes with it.

And so while we work, we occasionally take time to stop whenever we can and enjoy the moment in our nascency. There’s a real wonder at building something from nothing. Not long ago Tina and I shared an idea, that idea became a vision and that vision became reality. And here we are, at this moment in time, feeling how good it feels, to follow a dream…

Relax and Connect.

“People don’t buy what you do, they buy why you do it.” Simon Sinek

GUY and Tina, Partners
PROTOCOL wine studio


“No Place” like the Place…where everybody knows your name

Grape on the Block

Small suburban cities. Intimate, family-owned brick-and-mortar businesses, where everybody knows your name. It’s ironic that the much-loved television show, Cheers, which finished its run twenty years ago, offers us a vision of things to come: tight-knit community, sharing life experiences, engaging over alcoholic beverages. Last year, in my personal blog, I wrote about a group called Better Block:

The Better Block project started in April, 2010, when a group of community organizers, neighbors, and property owners gathered together to revitalize a single commercial block in an underused neighborhood corridor. The area was filled with vacant properties, wide streets, and few amenities for people who lived within walking distance. The group brought together all of the resources from the community and converted the block into an interactive neighborhood destination for people of all ages. The project was complete with bike lanes, cafe seating, trees, plants, pop-up businesses, and lighting.

Jason Roberts, founder of the Better Block Project said of his work, “(We) dreamed of a walkable, bikeable community where business would flourish and outdoor spaces would encourage meaningful interactions.” Indeed the project has flourished with Better Block communities popping up all over the country. The project was developed to show the city how a block could be revived and improve area safety, health, and economics if ordinances that restricted small business and multi-modal infrastructure were removed. Since that time, Better Block projects have been developed throughout the nation with many of the temporary infrastructure improvements and businesses made permanent.

But why stop our redevelopment with single neighborhoods. Consider the work of Joel Kotkin, professor of urban development, currently a fellow at Chapman University in Orange, California and the Legatum Institute, a London-based think tank. He authored THE NEXT HUNDRED MILLION: America in 2050, which explores how our nation will evolve in the next four decades. He postulates that suburbia is the future, but not the lonely, wasteful landscape of the past. In Kotkin’s vision the suburb of the future is fashioned from vital elements of the big city and morphed into small, village-type areas, much like what the Better Blocks project has built. And I can’t help noticing a trend here: Across the nation, smaller cities within larger metropolises, where people interact with their surroundings and with each other because their physical and emotional lives depend on it.

Hope for Utopia

Looking over Better Block’s work and Kotkin’s vision, I find myself examining an interesting paradox. When cities have lost their shine, we head to the countryside. When the countryside is too quiet, we head back to cities. The solution could be the creation of a space that allows for city living while maintaining the heart and soul of a countryside. Perhaps this is the utopia we’ve all been searching?

In the sixteenth century, Thomas More’s book, Utopia, proposed an ideal society of the same name. Some have chosen to accept this imaginary society as the realistic blueprint for a working city, while others have presumed that More intended nothing of the sort. Some think that More’s Utopia functions only as satire, a work intended to reveal more about the England of his time than about an idealistic society. This particular interpretation is easily confused between the Greek for “no place” and “good place”: “utopia” is a compound of the syllable ou-, meaning “no”, and topos, meaning place. So what we really have here is the implication that the perfectly “good place” is really “no place.”

So is “utopia” unobtainable? Perhaps the point is not to create utopia, but the journey involved. And as a wine professional, I can’t help but think that the grape has a place in this “Almost Eden.”

It wouldn’t be the first time wine has saved “paradise.” Thomas Lake Harris founded an American Utopian Community called Fountaingrove in 1875. Described by its founder as a “Theo-Socialist community,” Fountaingrove was established in Northern California on 700 acres, two miles north of Santa Rosa, dubbed “The Eden of the West.” Hippie consciousness aside, what is most interesting to me about the community were the vineyards. After five years of failing in the dairy business, the Fountain Grove Community planted grapes and their winery became an economic base. By 1886 they produced over 70,000 gallons of wine a year. It seems that even in utopia, a little alcohol-related relief is welcome.

Maybe these old and new “utopias” aren’t so far off from the original Cheers concept.
And Thomas More did have the typical Brit sense of humor so his Utopian society may not exist, but what does and what we strive for is a place where they know your name and what you like in your glass. Cheers!

Tina Morey, partner
PROTOCOL wine studio


Chile’s Mountainous Evolution

As Sommeliers and startup retailers we watch the wine industry closely, looking for distinct patterns that in turn allow us to make sound buying decisions for our clients. Our goal is to seek out and perhaps sharpen that cutting edge in the world of wine. My business partner GUY and I attended a trade tasting of Chilean wines guided by a Master Sommelier this past August. That event was immediately followed by excited conversations with many other wine professionals regarding discoveries of new-found and re-found geographic vine-growing locations. Savvy wine folk know there are no coincidences.

Every wine-producing country wants an identity—a peg to hang the proverbial hat. The key to discovering that identity is to first uncover what makes a country unique. For example, Chile sports a climate and geography that has the ability to produce wine naturally, using phylloxera-free vine stock. New producers are actively pushing geographic boundaries by venturing into cool climates and high altitudes with old-vine cuttings. This tactic possesses much upside for potential quality while adding significantly to expense, thus reducing commercial potential. So far the gamble is paying off. However Chile has yet to quantifiably reap the benefits of their uniqueness.

Push and Push Back

Only three wine corporations control 84% of the overall wine market: Concha y Toro, Santa Rita and San Pedro. These three plus Santa Carolina control almost half of total exports. Through the decades of their reign, the Chilean wine industry, as it was known, became complacent, conservative. No outside competition and minimal new internal competition provided little incentive for change. Chileans did not worry about what wine they were drinking and wineries did not worry about significant new investments in vineyard or winery. Chilean producers did not possess the drive to venture into frontier wine regions, where the air is thin and quality potential grows exponentially. Instead Chilean production is traditionally focused on warmer, valley regions with abundant water sources. The tradeoff for this high yield, low risk strategy is a reduced overall quality.

In a statement that sounds benign enough, Ignacio Recabarren, winemaker at Concha y Toro said of current Chilean winemaking practices, “Chile is subtle. We depend on simple, natural things, which the world does not yet understand.” The world understands just fine: Chile is in line for a huge wine culture shift.

Changing Chile

At PROTOCOL, we typically say “It’s just wine.” But of course that statement’s underpinning is more complex. Wine is emotional, wine is political, and wine is catalyst: wine is evolutional…

Enter the revolutionary wave in Chile: MOVI (Movement of Independent Vintners) has emerged as a push against the corporations and what could ensue is the most exciting time in Chile’s wine producing history. For those of us in the industry, some of the most transforming wines in the arena today may in fact already be planted in obscure regions of Chile. As Andres Sanchez, MOVI member and winemaker from Gillmore Wines announces, “[We’re aiming at people] who are not just trying to do comparison shopping and find good value at the supermarket, but rather people who have an interest in flavor, histories, and the relationship of the product with its land and country.” What’s interesting about the smaller member-wineries is that they’re pushing the envelope and throwing out the tried and true Chilean wine playbook.

Derek Mossman, owner of Garage Wine Co. framed the scene perfectly when he commented, “Soon articles began to appear about the ‘coveted urban myth’ of Garage Wine Co. that minted our humble garage as a denim-clad David figure up against the enormous odds of agro-industrial giant Goliaths.” Indeed, MOVI is a relatively small group of winemakers, a Halloween who’s who of Italian counts, lawyers, photographers, skiers and ex-pats as varied as the regions and soils they work.

This emerging Chile reflects a philosophical turn from industrialization to farm. Winemakers, who are agronomists first, have returned to the land to work the vines and study the complex soils from higher elevations in the Andes to the coastal edge. Many MOVI members can be found in the Maule Valley, hit hardest by a series of earthquakes, most recently 2010, which left the area’s small family-owned grape-farmers hurting. And yet the movement persists in the Maule Valley where the talk is of old-vine carignane, as mature as 70 years. It seems earthquakes, granitic bedrock, and old-school bush vines are a veritable feast for hungry, multiple-hat wearing revolutionary winemakers.

Something to Watch

It’s too soon to say how this will all shake out. Can the MOVI revolutionaries sustain themselves against the onslaught of big business wineries? Will the dominating wine corporations succumb to change and aid in the search for regionally characteristic sites? Whatever happens in Chile, it’ll be something to watch, especially as Australia, New Zealand and Argentina also make their own push forward. The next few years should be mountainous times indeed. PROTOCOL will be watching…

Tina Morey and GUY, partners
PROTOCOL wine studio


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