This week on In the Drink, Joe Campanale invites Hugh Davies, proprietor of Schramsberg Vineyards in Calistoga, California. Tune into this episode to hear Joe and Hugh discuss Schramsberg’s legacy, and why the wines have been championed by so many United States presidents. Find out how Hugh’s wines are produced using the same methods used for making champagne, and why these California bubbles rival their French counterparts. Learn more about site-specific wines, and Schramsberg’s export market. What issues plague Napa Valley winemakers? Is a lack of water truly a threat to California’s wine industry? Find out all of this and more on this week’s edition of In the Drink! This program has been brought to you by Michter’s. Music by SNOWMINE.
“We’re making a wine very much like a champagne… As we’ve evolved, we’ve actually moved closer to the coast where the grapes have a lower sugar and a higher acidity… We’re always trying to make a better product.” [6:35]
“I want to taste that one acre… and that’s it! Every year, we’re doing some site-specific bottling.” [9:00]
“If the regulations were not decided upon in the 60s, we wouldn’t have the Napa Valley that we have today.” [22:30]
“We’re losing 30,000 acres of agricultural land a year, and none of that is in the Napa Valley.” [26:00]
— Hugh Davies on In the Drink