00:07 Welcome to the Winedown
00:49 Introducing Rebecca and Peter Work
03:24 Booze News (rising whiskey prices, millennial market influence, and wine packaged in cups.)
16:07 Tasting the Ampelos, “Just grapes!”
17:11 The fermentation process and temperature tasting.
17:52 Peter’s background: “What does a Dane know about making wine?”
18:38 Peter and Rebecca’s history in the corporate world and their transition to wine.
20:12 “The way this whole thing started,”- Moving to Sta. Rita Hills after 9/11.
22:38 Their piece of Sta. Rita, and the origin of the “Sta.”
26:00 Their early days growing, and passing the torch.
27:00 The origin of the name, “Ampelos.”
27:49 The Ampelos Rosé.
28:40 Motivations for cold fermentation and not using oak.
30:00 The Ampelos website and their unorthodox blend.
30:29 The family that makes wine together…
31:15 From romantic ideas to getting down in the dirt.
34:14 Working together as man, wife and son.
36:23 The ultimate responsibilities of ownership.
38:22 “Let’s talk about the Pinot Noir.”
42:15 “What is bio-dynamic farming?”
46:49 The practical advantages to bio-dynamic growing.
47:32 “Why did you decide to go bio-dynamic?”
51:42 Overcoming the “Voodoo” label; tasting the Syrache.
53:00 “What is the cow horn for?”
55:35 “Did you ever think ‘This is crazy!’?”
56:59 “Do you have music on in the vineyard?”
58:38 Tasting the Syrah.
59:38 Challenges in establishing a wine in an enormous marketplace.
1:03:12 The advantages of the wine club.
1:04:53 Cheers and Thanks!