Iron Horse Blog
Dear Friends and Family, These are the Dog Days,
which at Iron Horse means we have verasion in the vineyards.
Verasion is the onset of ripening, when the grapes turn color. My brother says verasion is like popcorn. It starts with just one … then several … and then the color is popping out all over.
Veraison is often a bit faster in young blocks. Also note that shoots are becoming "woody". Just 1-2 weeks ago that shoot was green. The vines are signaling that harvest is near.
With Chardonnay, the skins become translucent, so that a backlit berry will reveal the seeds within.
Other indicators include a delicious crop of wild blackberries
Naked Ladies starting to appear
We are extraordinary wealthy in squash blossoms
And Queen Anne’s Lace
I am extremely proud to report our 2010 Brut LDreceived an outstanding 94 point review from Wine Spectator: "Sleek and luxurious, with ﬂoral, brioche and baked apple aromas that open to rich and complex Asian pear, spiced nut, ginger and cinnamon ﬂavors that linger on the long ﬁnish. Drink now through 2021." Thank you Tim Fish!
Try it with berries, ricotta cheese and candlelight.
Our hearts are with our neighbors to the North. We can see a shifting, thin layer of smoke on the horizon - a constant reminder of how very lucky we are. Thank you firefighters!
With all my very best,
Dear Friends and Family, The world is coming to San Francisco for a global environmental summit convened by Jerry Brown in September and Iron Horse will be the toasting wine for 600 dignitaries at the opening night dinner prepared by Alice Waters.
The ambition is to pick up the momentum set by the Paris Agreement and launch greater worldwide commitments. I couldn’t be more proud of our Governor and our state for taking the lead.
A propos the Governor, I thought you’d get a kick out of this selfie from last week in Sacramento:
I am also very happy to report that we have set in the vineyards and it looks very good this year.
Set is when the grapes form behind the blossoms after the flowers blow away, determining crop yield. Now we are training the vine shoots upwards through the wires, pulling off lateral growth and excess leaves, and suckering the unwanted shoots at the base of the trunk - all by hand.
This is when the vineyard crew really shines. I was very happy to see Dora Arreola supervising the work on our Thomas Road Vineyard, pictured here with our foreman Victor Arreola (no relation).
The goal is to direct all of the vines’ energy to the grapes, creating a canopy to protect the fruit from the sun and provide for good air flow.
Our Winemaker David Munksgard walks the vineyards every morning. He says being immersed in the sheer beauty of the place is kind of a spiritual experience that inspires his winemaking. Plus, he says, the vines like to have visitors. And I love knowing we have a special guardian keeping watch.
You can’t help but feel protective of the baby clusters and want to cheer them on to size up beautifully and develop all the deliciousness they can achieve.
In the winery, we have laid down the bubblies for 2017, including the Wedding Cuvee which we will enjoy in three plus years … and magnums of Joy! to be disgorged in 2030.
And, it is so gratifying to see Iron Horse listed as the top two of the “Best Summer Sparklings” in the current issue of Wine & Spirits Magazine.
I hope you enjoyed a wonderful Father’s Day. Of course, around here, every day is Father’s Day and Mother’s Day!
Sending all best wishes,
Sometimes the best tasting notes are just one word - simple, declarative and easy to grasp, like “Wowzah!”, which is how our Winemaker David Munksgard describes our just released 2010 Brut LD. This is our first release of an LD in four years.
LD stands for Late Disgorged, aged longer on the yeast in the bottle and our designation for tête de cuvee or top of the line bubbly. It’s a play on Bollinger’s RD or Récemment Dégorgée (recently disgorged), which is trademarked.
This is our first LD in four years, freshly disgorged just this month, after lavishly aging for seven years en tirage. Only about 500 cases were produced.
The longer the wine is aged on the yeast in the bottle, the smaller the bubbles, so the mouthfeel is soft, elegant, rich and creamy – like drinking a cloud. You will taste and feel the quality with the first sip. It should just effervesce away in your mouth.
From clouds to rainbows, we are also celebrating the release of our 2014 Rainbow Cuvee, just in time for Pride Month.
This year, the Rainbow is a vibrant and exciting Blanc de Blancs - 100% Chardonnay, vintage 2014. This is our toast to diversity. Total production 300 cases.
We are getting our first crops of strawberries.
And I am closing in on my ambition to fill every vase in my house with roses.
I am especially happy to report that Joy! has been awarded 93 points in Wine Advocate and 94 in Wine & Spirits Magazine, to appear in their Best Summer Sparklers issue.
Our 2015 Home Block Pinot Noir received a 92-point rating in Wine Enthusiast. In this case, the wine description is much more poetic: “Sublime in mint and forest floor tones, this is a seductively robust wine that’s rich and rewarding on the palate but never loses its sense of balance and place." We call this "Home Block" because it is adjacent to my parents' home. It is most sheltered of our vineyard sites. And, this is where my niece Justine is getting married next month.
As you can imagine, my father is working very hard to get the garden in “leaf perfect” condition for her. We all love the groom and really can’t wait to have a big, beautiful party.
Cheers to love!
A discussion with our inimitable in-house Hospitality Director Dixie Bohlke illuminates plans to celebrate this summer’s milestone, the Sterling family vision, the importance of small details in creating the extraordinary … and how to join the celebration with a new limited production bubbly.
Dixie pouring Iron Horse '76
As Joy shared in the previous blog, the Iron Horse family is warming up to celebrate the 40th anniversary of our first vintage.
First, the skinny on the summer soiree we have affectionately dubbed “The Spirit of ‘76"
Date: July 3, 2016
Time: 11AM - 2PM
Where: Iron Horse Vineyards
Festivities begin in the beautiful garden of the Sterlings’ Victorian home. Then it’s a short walk to the corral for lunch at noon.
Who: Friends, Family and Wine Club Members
Next the full bodied exploration behind the scenes setting up such an event ….
Why: We’re honoring the vision of our founders which was nothing short of revolutionary when they purchased Iron Horse in 1976, the restoration of the Sterling’s beautiful Victorian home built in 1876, and of course the all American spirit of 1776.
How: A reception in the garden of the Sterlings’ home with the Caviar Cowboys serving California Osetra on buckwheat blini fresh off the griddle, a roving Oyster Girl shucking fresh Myagis from Tomales Bay and free flowing bubbly.
Such a special occasion calls for a special limited edition bubbly, naturally called “Spirit of ‘76”, which we also be pouring in the Tasting Room for the holiday weekend and which is available on-line.
Joy and David came up with the idea of creating a special cuvee about three months ago. David picked the 2011 Blanc de Noirs in magnum for the base wine. Mark Berry designed the label. We have just 22 cases (132 magnums) and Joy says there’s no better place in time to enjoy them especially in commemorative flutes with our logo, the rampant horse on a weathervane and the addition of “Est 1976”.
Dixie perfected a cocktail called the Iron Horse 76, which we make with our own brandy called Audrey, distilled by Germain Robin using 1987 estate grown Pinot Noir.
1.5 oz Brandy*
3/4 oz Fresh, Strained Lemon Juice
1/4 oz Simple Syrup
1 bar spoon Apricot Preserve**
Shake ingredients (except sparkling) vigorously with ice, strain into a Pinot Noir style stemmed glass, slowly pour in the bubbly, garnish with a lemon twist.
*We use the Iron Horse Audrey Brandy (made from 1987 Iron Horse Estate Pinot Noir distilled by Germain Robin). Substitute with VSOP Cognac
Based on the classic French 75, made from gin or Cognac, Champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a Soixante Quinze (Seventy Five). The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar — by legendary barman Harry MacElhone, a defining figure in early 20th-century bartending. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.
Shake ingredients (except sparkling) vigorously with ice, strain into a Pinot Noir style stemmed glass, top with bubbly, garnish with a lemon twist.
Back to the event….
After the one hour reception, the party moves to an old, redwood, 1920s corral led by “Uncle Sam” and a 20 person brass band called The Hub Bub Club. Here, the party decor includes gorgeous vineyard views, deep red roses growing on the fence of the Corral, red and white geraniums in pots sitting on top of old wine barrels, and scattered hay bales covered in the stars and stripes.
The menu includes everything you'd want for a July 4th celebration: lobster rolls, bison burgers, fried chicken, an unbelievably delicious potato salad.
Always thinking ahead to dessert, back in mid-May we delivered flat upon flat of local Sonoma cherries to our favorite Patisserie Angelica for classic cherry pie.
Naturally, the wine theme is red, white and bubbly.
Thematic Extra-Credit: Dixie has collaborated with Joy and the Sterling family to perfect the day’s theme, bountiful food, and run of show but then she has taken it a step further with a fashion show in an homage to 1776, 1876 and 1976 with five fashion models showing costumes from each era. The models in this “Fashion Show with a Fashion Statement Honoring Three Centuries” will appear at various times throughout the day to show off the beautiful vintage clothes and mingle with guests. The background music will waft sounds of San Francisco circa 1976.
A sweet note and some final thoughts ….
One of the pleasures of staging this fete has been reminiscing about the early days, going through old photographs and compiling a time capsule exhibit of memorabilia, including decades of winemaker dinners and White House menus featuring Iron Horse wines.
In the words of the supremely talented Hospitality Director Dixie Bohlke, this summer soiree honors “the fulfilment of what Audrey and Barry Sterling’s dream was then and what it has become.”
Dixie notes that this event carries as truly special feeling for her. Her planning has been driven by a desire to property recognize the vision of the founders that would ultimately shape so much. But most importantly, acknowledge that their vision and “revolutionary” spirit has determined the way forward for the vineyard.
As we celebrate the past with the Spirit of ‘76 Cuvee, we also toast to the future. “It’s going to be an incredibly special time capsule for Audrey and Barry, but they are also moving ahead to the future. When you look around to the new planting, you can see that. “ For all the history and the pleasures of nostalgia, Iron Horse is an exciting and dynamic place.
Couldn’t agree more.
What else does a party need once you have identified the theme, the venue, the food, the wines … as the ultimate party planner will tell you, it's the people who make the party. So we raise a glass to our guests! Happy Spirit of ‘76.
We believe in the power of special ingredients at Iron Horse. Each bottle is infused with their essence. It is deeply gratifying that friends and family appreciate the intangible draw of our bubbles, Chardonnays and Pinot Noirs. For some, the journey to understanding the Iron Horse mystique ends with enjoying a glass or two. There’s certainly no better place to begin and end! But for others, it’s intriguing to get to know the truth behind this seemingly effortless deliciousness. With winemaker David Munksgard as a guide, we are delighted to introduce you to some of the wonderful people who are the hands on contributors to our success.
David starts out so many days walking the vineyards as we’ve frequently chronicled on the blog. But our focus rarely zooms out past him in that moment. Widen the frame of that morning scene and you see the vineyard team hard at work, including Vineyard Foreman Manuel Briano kneeling in front of the vines with a young protege at his side - a learning moment while shoot trimming , carefully removing unwanted growth from the vine with a decisive nudge of the thumb. Their genuine interest is written all over their faces.
The Vineyard Team, which reports to Laurence Sterling, is an integral part of our magic. Some might call them “behind the scenes,” but as David explains and all of us know, “they are front and center and the foundation upon which growth happens.” We rely on team members like Manuel, to bring natural coaching skills into play. Manuel was a talented amateur baseball player whose team spirit extends into the vineyards.
Many on Team Iron Horse were farmers in their native country of Mexico where they gained an innate understanding of agriculture and love of the land. They work hard, tinker until something’s fixed and draw upon wisdom from within. As David shares, “they really care and take great pride in what they do.” This is undeniably evident in the work of Jose Puga who is the Grounds Manager reporting to Chief Gardener Barry Sterling. He keeps Iron Horse looking so beautiful and maintenance efforts are massive. Besides the signature flower, fruit, and vegetable gardens, Iron Horse is a 260 acre reserve and grounds like these demand constant attention. It’s second nature for Jose who started working with Barry Sterling when he was just 17 years old (Note: Jose Pugo and Manuel Briano also run the frost protection system which we referenced in our Spring 2016 Vineyard Update Blog - photo of the system at the close of the blog).
David was particularly moved by the all-for-one ethic of the winery crew during his 20th anniversary celebrations at Iron Horse. It was then that he realized the true value of “extended family”. We simply can’t do this without them. I understand their skill sets and appreciate how fortunate we are. It almost made me embarrassed to be recognized in front of them.” Many on his team have been with Iron Horse for decades, some since the beginning, “We probably have the most experienced riddler in North America. Jose Luis Briano (Manuel’s brother) has been here since 1984, which is a testament to both him and to Iron Horse.”
Cellar Master Rigoberto Moreno Rojas aka Rigo (below), a veteran of 28 vintages here, was the first to shake David’s hand when he started at Iron Horse. David calls him The General. “Rigo and I talk about what we want to accomplish and he’ll step in to explain, why we can’t physically do that but THIS is what we can do and then he makes it happen. The Cellar Master is a key player in every winery and someone to be taken very seriously. It is a coveted position. He or she has to know absolutely everything about the winery. And we are in excellent hands with ours.”
To continue raising the bar, requires ever more meticulous, rigorous, detailed work in the vineyard and the cellars. It’s getting harder each year for Vineyard Manager Victor Arreola to recruit and keep the highly trained and dedicated people we need. Young farmers are becoming more rare. And there’s a concern that the knowledge is not passing passed on.
“This is such a talented crew and I absolutely love these people,” says David. It’s an honor to see them with their families and taking so much joy in what they do. It seems like the light is always shining on them.”
His closing remarks are the inspiration for the spirit of this grateful blog post. “There’s something about this place that gets me. Iron Horse has allowed me to live my dreams and convey the beauty of the place. And these are the people who will just do anything we ask to make it happen. They are the ingredient X in our wines.
The vineyards look gorgeous. It is raining pink petals at my house from wild climbing roses some 30 feet high, giving new meaning to April showers.
The poppies around the Tasting Room hold special meaning. I remember casting wild flower seeds on walks with my father that first spring after my parents purchased Iron Horse in 1976.
There is no doubt in my mind that the beauty of the estate is very much part of our terroir. In fact, better than words or pictures, the wines capture it best.
I am very proud that our 2013 crop of Pinots received 94 to 90 point reviews in Wine Enthusiast:
94 Points - 2013 Deer Gate
94 Points - 2013 Winery Block
93 Points - 2013 Home Block
93 Points - 2013 Thomas Road
92 Points - 2013 Estate Pinot Noir
90 Points - 2013 “Q”
Thinking ever so slightly ahead, I hope you are properly provisioned for April 22, which promises to be the most celebrated day on the planet. It is Earth Day, the first night of Passover, a full moon AND a Friday. The day miraculously spans an amazing range of subjects we care about deeply.
Earth Day is an international holiday with billions of participants, and one of my favorite celebrations. For newbies to green Iron Horse festivities, see coverage of past celebrations here.
Earth Day 2016 will be one to remember on a global scale. President Barack Obama and Chinese President Xi Jinping have agreed to sign the Paris Climate Accord at an official ceremony at the United Nations in New York on April 22.
How fitting to toast with our vintage Ocean Reserve Blanc de Blancs. The special edition Sparkling was created in partnership with National Geographic to help establish marine protected areas and support sustainable fishing. $4 per bottle sold goes to National Geographic’s Ocean Initiative.
Turning to Passover, we acknowledge the central role wine plays throughout the evening where it is required four times during the Seder. For those of you who still think Manischewitz is de rigeur, my family traditionally serves Pinot Noir. The blessing over the “fruit of the vine” is one we all know by heart. There’s a chalice for the prophet Elijah, plus the 10 teaspoons of wine we each spill out of our glasses into a saucer as a sacrifice to ward off the 10 biblical plagues that God inflicted on Egypt to secure the release of the Israelites from slavery as explained in the Book of Exodus.
I think we can all agree these are calamities ... though we did pray for flooding during the harshest points of the California drought :
The Nile turning to blood
Infestation of frogs
Death of livestock
Thunder & hail
Smiting of the first born
Pharaoh capitulated after the tenth plague, and then changed his mind, portrayed to the utmost of your imagination in Cecil B. DeMille’s Ten Commandments with Charlton Heston as Moses in one of the greatest moments in movie history.
This is my third year hosting Passover at my house. I will borrow my father’s annotated Haggadah, a silver chalice from my grandmother that we fill with wine for Elijah, and a blue velvet matzo cover embroidered by my great grandmother when she was eight years old, shortly after sailing to America from Odessa.
In a break with tradition, I am planning on serving Russian Cuvee. Bubbles will pair beautifully with classic Passover dishes like smoked salmon, matzo ball soup, potato latkes with crème fraiche and apple sauce, fried artichokes … even brisket. After all, Passover is a celebration – a celebration of freedom against oppression. And I feel Elijah will enjoy bubbly for a change.
The night will not conclude before celebrating the full moon – the pink moon, to be exact. Nothing befits a full moon like bubbles. And a “pink moon” naturally calls for a gorgeous pale rosé like our Wedding Cuvée. This is the most romantic of our Sparklings, the one we are best known for. I describe it as dangerously easy to drink.
I am a major advocate of toasting the full moon. It unites us.
So, to recap, we will be raising a glass for Earth Day, at least four for Passover, culminating with a late night toast to the full moon.
With so much to celebrate, I just hope none of us will have to wake up too early on the 23rd.
The allure of buried treasure beguiles us as children. We trudge through our backyards guided by maps which point us to the spot marked X. Ah! The excitement of discovering something hidden.
This is an experience which eludes most of us as adults. That was, until our cellar master discovered a cache of long forgotten, unlabeled magnums of Sparkling Wine from various vintages going back 10-15 years. A treasure trove of beautifully aged bubbly - 30 cases of this, 40 cases of that, from seven vintages and 13 different base wines. The first vintage of Joy! was a 1991, which we released in spring of 2007.
Today, the Joy! project is in full bloom. The new release, vintage 2003, makes its debut Friday, March 18th (details about Release Day Joy! at the vineyard here). Shop it here.
To sip this wine is to experience the magic of 12 years aging in contact with the yeast before disgorging. As winemaker David Munksgard explains, it takes a full 12 years for the wine’s alcohol and acid to have the time to dissolve the goodness inside the yeast’s mitochondria (break out those biology textbooks!). Once released, those "goodies" (amino acids, proteins, and fatty acids) achieve two things, both hallmarks of truly beautiful bubbles. They contribute to the umami experience and the fatty acids coat the bubbles which making the perfect, pin point, tiny orbs that accumulate at the surface of the glass creating a “foam cap” or crown. The result is an especially creamy texture and nutty, brioche aromas.
I wish I could say that we planned Joy!, but I do feel it is to our credit that we hold onto these magnums for so long. As everyone in business knows, the most expensive thing you can do is hold onto inventory.
There is no doubt in my mind that longer aging is the key to creating the greatest California Sparklings, second only to vineyard site. The longer the time en tirage, the smaller the bubbles, leading to richer, creamier and more elegant wine. Top quality bubbly is so much about texture, which can only come from extended time on the lees. When you are drinking a tete de cuvee, like Joy!, you should not even have to swallow. It should just effervesce away in your mouth. (See our blog post on The Science behind the Magic, October 2015).
David says that he doesn’t know of any other California producers nor many French houses making this kind of time investment. (Maybe we should change the name of the wine to Patience?) That said, we urge you to be completely spontaneous in drinking Joy! We’ve already held onto to it long enough and David is always quick to remind us that even the most special wines are not made to be revered, but shared and enjoyed.
Here are his tasting notes:
"By nose, yeast and toasted hazelnut lead the way to grapefruit and baked apple scents with a hint of ginger. By mouth, your first impression is more sensual than taste. Full, rich and yet youthful and bright all at once. The most perfect lemon curd; creamy richness with freshness and bright finish. It is lush and refined like a silky ribbon."
How can you resist?
It has been four long, thirsty years since we have had any Joy! to share. That was the 1999 vintage, which won a near perfect 98 point score in Wine Enthusiast, 93 Points from Robert Parker and 93 points from Wine & Spirits.
The reviews were spectacular:
“Graceful and refined, with crisp apple and yeasty lemon aromas that lead to complex flavors of toasted almond, ginger and spicy mineral. Finishes with pinpoint crispness.”
“Light gold in the glass with aromas of wet stones, lemon, and roasted nuts, this wine tastes of bright apple, lemon, buttered toast, long finish. Wonderful acidity. One of the finest made in California”
“A deft blend of richness and delicacy, offering mature aromas of spiced apple, almond and cinnamon, with opulent flavors of toasty crème brûlée, laced with notes of mineral and ginger. Great length.”
We were greatly honored when it was served to the Queen of England at a State Dinner at the Ambassador's residence in London, Winfield House, in 2011.
Fortunately, the four year “drought” has been worth the wait! The current release is 70% Pinot Noir and 30% Chardonnay. The disgorging date (day/month/year) is on the back of each bottle.
Spring forth and enjoy!
Never missing a reason to celebrate, today I raise a glass to International Women’s Day. #IWD2016. The theme this year is parity: 50-50 by 2030, which inspired internet sleuthing to ascertain how the wine world (and agriculture generally) is fairing vis a vis parity.
we've come a long way baby!
Most visible are the women whose names are on the bottle: Gina Gallo, Delia Viader, Merry Edwards, Kathleen Heitz Myers, Marimar Torres (Marimar Estate), Katherine Hall, Beth Nichols (Far Niente), Beth Novak Milliken (Spottswood), yours truly (Iron Horse), Cristina Mariani-May (Castello Banfi), and most famous of all, Barbe-Nicole Clicquot (biography of the Veuve Clicquot is a must read).
A recent Women Winemakers of California study called “How Many Women” shows that 29% of the lead winemakers in Napa are women, but statewide, the average is just 9.8%. There’s clearly room for growth.
Barrie Sterling in the vineyards - Vintage 2014
We can point to some key pioneers who may help the global community reach a glorious tipping point of parity. For example, the most powerful wine buyer on the planet is a woman. Annette Alvarez-Peters is responsible for more than $1 billion worth in wine sales every year in over 300 Costco stores across the country. Costco is the sixth largest retailer in the US and number seven in the world.
We are fabulously wealthy in women wine writers and influencers - Esther Mobley of San Francisco Chronicle, Virginie Boone of Wine Enthusiast, Peg Melnick and Michelle Anna Jordan of The Press Democrat, radio personality Ziggy Eschliman, TV star Leslie Sbrocco, Karen MacNeil author of the Wine Bible, Sarah Schneider of Sunset Magazine, Adrienne Shubin, The Rich Life (On a Budget) blogger, Jo Diaz and Twitter stars Amy Lieberfarb, #SonomaChat, Nannette Eaton, @Wine Harlots and our very own social media maven Shana Ray Bull ... to name just a few locally based here in Northern California.
The growing stature of women in wine is a no brainer for many reasons. Selling wine is a natural fit as it is fundamentally a relationship business. There is a long and marvelous history of women at the forefront, like the aforementioned Veuve Clicquot. An additional advantage is that women naturally are better tasters because we are generally endowed with more taste buds then men. Can’t argue with the science. (http://www.nataliemaclean.com/blog/women-wine-tasting/)
One area where we are weak is at the upper echelon of the major wine and spirits distribution companies. As big as they are, they are also family businesses, which puts an interesting slant on the question of why there isn’t a woman of my generation running any one of them. Where are the daughters and the granddaughters? I guess they don’t want to, which perhaps says something about the distribution end of the business.
Vineyard and cellar work are physically demanding, but no harder than being a firefighter. In the vineyards, 25% of the workers are women. My parents recall that many of the harvest crews they hired in the ‘70s included women, often young mothers who brought their little children to work. In fact, my mother set up an ad-hoc daycare, hiring our foreman’s teenage daughter to watch over the children and read to them in English.
Today’s vineyard workers are a different generation. Rightly so, the pay scale is rising and will continue to rise to ensure we have qualified, highly trained teams to bring our products literally to fruition. The demanding nature of this work in no way discriminates against women, especially in the judgement and professionalism required to bring in the best grapes.
My personal experience is atypical in that I am without doubt the luckiest person walking. Just read my bio. I have had every conceivable advantage. As I always say, the first smartest thing I ever did was pick my parents. But I feel very strongly that the wine and food world along with agriculture in general ARE and SHOULD BE very attractive for women.
My advice to young women entering the wine world is to start in a winery tasting room, wine retail store, or a country club, golf club or yacht club. Constantly put yourself in a position to be tasting new, exciting and diverse wines. Join or create a tasting group. I strongly support the Sommelier Guild primarily because of their commitment to mentorship.
For additional perspective, we reflected on this day with three women I admire: Karen Ross, California State Secretary of Agriculture, Helene Dillard, Dean of the College of Agriculture and Environmental Sciences at UC Davis, Anita Cook Motard, who (full disclosure) heads Strategic Account Sales for our Texas distributor, Glazer’s Wholesale Co and serves on the advisory board for Women of the Vine, each recently interviewed by our ace blogger Tarin Teno. These women are leaders who have accomplished great success. Their end goals are diverse, but the common theme in each interview is the importance of a network.
Three Cheers for our Three Interviewees!
Karen Ross, California State Secretary of Agriculture
Tell us a bit about your professional path to this point: I grew up on a farm in Nebraska and spent my early years fighting my place in agribusiness. But as an adult, each job I took brought me back closer to that world (Note: prior to Secretary Ross’ appointment to the California Department of Food and Agriculture, she was chief of staff for US Agriculture Secretary Tom Vilsack and also served as President of the California Association of Winegrape Growers from 1996-2009). It all came full circle when I was able to buy out my dad’s share of our farm. There’s a connectivity to nature that you can’t deny, it reflects the seasons of our lives and the lessons of hard work.
Who is your role model?: My dad was the most influential force in my life. He was all about positive thinking and instilled the belief that you can achieve anything you want. He was raised by a strong female, my grandmother, who ran the business on the farm in his childhood years.
Give us a snapshot of where we are in the parity struggle from where you sit: Today, the vast majority of people working on agricultural matters in Sacramento are women. I surmise that this over 50% skew has to do with women deftly grasping the issues and having strong communication skills. But while there has been a large transformation in the group working as advocates in the capital, the legislative body has changed more slowly. The elected bodies are still not 50-50 despite the fact that Governor Brown’s governing body is quite diverse.
What is your proudest accomplishment to date?: The creation of the California Sustainable Wine Growing Program. We brought the wine community together and set the tone for other farming communities like the almond growers. I’m also proud to have been part of children's wellness initiatives, particularly the Let’s Move partnership with the First Lady.
What woman (in any field, in history or thriving today) do you most admire?: It would be really easy for me to say Mother Theresa because of the compassion with which she lived.. I believe in a principle which drove her - if we don’t take care of the weakest link in our chain, we will have nothing.
What advice do you have for young women who are interested in food, wine and agriculture?: I get to spend a lot of time with young people n high school and college across the state. I see so many women getting involved, there is definitely a renaissance of interest at the intersection of agriculture, food, and the environment. I encourage this injection of energy, which is at our foundation. Agriculture has always been innovative; the wine industry is a great example of that. This new generation, of women and men, have a passion for a larger mission of being connected to our natural resources and producing what humanity needs as our populations expand. I tell them to explore their interests; You just have to be willing to work hard.
Helene Dillard, Dean of the College of Agriculture and Environmental Sciences at UC Davis
Tell us a bit about your professional path to this point: I grew up in California, born and raised in San Francisco. At an early age - I knew I wanted to be a biologist but wasn’t able to pinpoint what I wanted to do within that. So I went to UC Berkeley as an undergrad and majored in biology of natural resources where I gravitated towards agriculture. It was in a Ph.D. program at UC Davis that I found my passion in soil and plant pathology (and a Ph.D. to add to her M.S. degree in soil science). I was fortunate to land a professorial job at Cornell. I had a 50% research and 50% extension assignment and kept very busy with the plant diseases in the North East for 30 years. I was chosen for many leadership positions during my time there and before I knew it, I was recruited for the position of Dean of the College of Agricultural and Environmental Sciences at UC Davis in January 2014.
Who is your role model?: I owe my success to my parents who identified my childhood interest in science. I received things like chemistry sets at Christmas. Though my parents weren’t traditionally wealthy, they were rich in understanding and they pushed to foster my early proclivities. I remember looking through that first microscope at onion skins and being captivated.
Give us a snapshot of where we are in the parity struggle from where you sit: UC Davis is a premier branch of the California State University System. The average grade for incoming freshman last fall was 4.0. There are four undergraduate colleges. The College of Agriculture has an enrollment of 7,000 students - 69% are female … and we are growing. The trend is quite interesting and I often wonder what was the tipping point.. It’s something that we’re looking to evaluate with more data points. As educators, we’re also interested in maintaining a balance as is important in any ecosystem. We want to make sure that we’re nurturing young men as well as low income, first generation, and minority students. I’m proud to say we’re doing well with that last contingent. 50% of UC Davis students receive financial aid.
What advice do you have for young women who are interested in food, wine and agriculture?: Today at UC Davis, the competitive pressure is intense. As Dean, one of the things I do at orientation is encourage kids to enjoy their education and learn about what experiences to prioritize. It’s more important to get to the finish line and be able to contribute to the world than submitting to an A+ obsession. (We tell their parents the same thing!)
Anita Cook Motard, Strategic Accounts, Glazer’s Wholesale Co., Women of the Vine Advisory Board, Founder CHEERS
Tell us a bit about your professional path to this point: I started with Glazers as a spirits sales rep but quickly moved to wine which I deemed to be more “safe” for a woman and required fewer late nights. After four years in that role, I was promoted to sales team manager which created mixed emotions for me. Few women had occupied that position and I was nervous about overseeing friends. I took the job but had no one to guide me. I was on my own, working my way up through management.
Who is your role model?: I sadly can’t point to an influential woman who impacted my career. There are some men, bosses who directed me professionally, but women in high up roles just didn't exist.
Give us a snapshot of where we are in the parity struggle from where you sit: I feel very strongly about the importance of mentorship in early career moments, and have taken a leadership role for women’s causes internally at Glazer’s. I spoke with our Senior Vice President of Human Resources about starting a women’s group with a mission to champion diversity and inclusion. And from that conversation, CHEERS was founded. CHEERS joins a number of business resource groups within the company and is focused on connecting hardworking women while empowering them to educate, respect, and support each other. We host panel discussions with major influencers and are looking to formalize the mentoring program by this time next year. It’s our top priority.
What advice do you have for young women who are interested in food, wine and agriculture?: The industry was in a different place when I was building my career. I encourage women to connect and support each other through informal check-ins whether it involves lunch dates or bubbles. As a woman in a leadership role, it’s my responsibility to fill the void and encourage women who have the will to work their way through the ranks.
And so, a toast on this International Women’s Day, March 8, 2016 - ideally with Iron Horse 2011 Brut X (for the X chromosome!), honoring the pioneering spirit of the women who have made significant inroads for future generations, celebrating progress and cheering the continued momentum to achieve parity. It’s our responsibility, and joy, to be part of the movement.
Thirty years ago this month (November 19th), Ronald Reagan and Mikhail Gorbachev met in Geneva, Switzerland for their first Summit Meeting. All of the historians agree that the two superpowers were poles apart until that moment when they clinked glasses with Iron Horse. It was amazing how quickly their relationship evolved. And for all these years, my family has taken complete credit for ending the Cold War.
The Reagans hosted the Gorbachevs for dinner at Maison Saussure, a grey stone 18th century chateau on a 20 acre park about three miles from Geneva and just a few yards away from the lake. It was the residence of the Aga Kahn, who vacated it for the President and Mrs. Reagan. The dinner was private. It started around 8 p.m. and was reportedly limited to just 16 people.
Recorded in the National Security Archive, the toasts which are now de-classified and available online, became the basis for the joint statement released the next day. Both sides emphasized that the Geneva meeting started something that would lead them to more significant steps in improving bilateral relations and the global situation, "with mutual understanding and a sense of responsibility,” putting into text that a nuclear war cannot be won and must never be fought. See Document 24: Geneva Summit Memorandum of Conversation. November 20, 1985, 8:00-10:30 p.m. Dinner Hosted by President and Mrs. Reagan.
Reagan’s Secretary of State George Schultz wrote in his memoire, “Nancy Reagan had orchestrated a wonderful dinner that night at Maison de Saussure. Both Reagan and Gorbachev were relaxed. They spoke with warmth in their toasts at the dinner table, and the toasts had real content. We then moved into the library for coffee.”
“Arrangements for the next day were not at all settled. There would be a final ceremonial meeting at the International Press Center. The agreed statement, I thought, would shape up satisfactorily. But what would the leaders do? I said to the president and Gorbachev , ‘You can't just sit there while a statement is being presented. You are the leaders. You each must say something.’ I sensed reluctance. Each was hesitant, I surmised, to risk being seen on worldwide television while the other might level criticism. Agree to speak for three minutes each, along the lines of the toasts you gave at dinner,’ I urged. They both knew they should speak, and each was looking for a little reassurance from the other.”
Jack F. Matlock Jr. wrote in Reagan and Gorbachev, “Including private dinners [in the summit program] was built on the idea that the two leaders must not only respect each other but also like each other to accomplish [peace between the United States and Soviet Union]. It was also a signal to the bureaucracy that it was okay to be friends with the other side. We wanted to create an environment where representatives from the two sides could speak privately if we thought we had a problem rather than going to the press and having a big brouhaha. It helped reduce tensions, ultimately. Being friendly personally does not achieve everything, but it becomes a lot harder to achieve your common goals if you’re not being friendly.”
Matlock was the White House's senior coordinator of policy toward the Soviet Union and the one who rehearsed with Reagan prior to the Geneva Summit, playing the role of Gorbachev. He later became Ambassador to Moscow.
Iron Horse was chosen for this historic event by a Sacramento wine merchant named David Berkley, who knew the Reagans from their days in the Governor’s Mansion. David became the unpaid, unsung wine advisor to the White House, consulting with the Social Secretary, the Chief Usher and the chef to pick wines to match a particular occasion, diplomatic goal and the richness of a sauce.
He recommended Iron Horse because of the quality of our wine (of course!), but also because it was perfectly “themed.” The Reagan Administration paid as much attention to the “optics” as they did the issues and we fit in as an American winery, rooted in the town of Sebastopol, near the Russian River.
At the time, we were told that the wine selection had to be signed off by every member of Cabinet because it was considered such a high level diplomatic decision. And, for security reasons we were asked to ship the cases in unmarked boxes to Andrews Air Force Base.
I have always felt, though this is pure conjecture, that they chose our Blanc de Blancs because Ronald Reagan liked to wear the white hat.
The vintage served was 1983 when our first vintage of Sparkling was 1980. We were still so young. And this truly put us on the map.
It is noteworthy that the second Summit in Reykjavik, Iceland was declared a setback both by media of the day and historians … perhaps because Iron Horse was not deployed? But Iron Horse was brought back into play as the toasting wine at the State Dinner at the White House in 1987, which lead to the signing of the INF Treaty.
We now produce about 1,000 cases of Russian Cuvee a year commemorating what Time Magazine called one of the ten most significant events of the 20th century. To celebrate the 30th anniversary of the Geneva Summit, we are releasing for the first time, magnums of our Russian Cuvee and our Blanc de Blancs – only 40 cases are available of each.
Some people have suggested the way things are going today, we need to get back into the business of diplomacy with Russia. It does seem there are lessons to be learned from the Geneva Summit in terms of reestablishing contact after a period of tense relations between two world powers.
Here’s a toast to getting Russia to the table again … with a glass.