women making wine – Wine Blog

#WomenMakingWine 2023 part 2 ft. Amanda Greenbaum, Winemaker and Certified Somm of AJA Vineyards

March 14, 2023March 14, 2023HomeLeave a Comment

Welcome back to my third annual series featuring women in wine who are at the top of their game. This year we have the privilege of hearing from women in various roles – from business operations to winemakers, and even CEOs and Presidents. The accomplishments of women in a male dominated industry is worth celebrating not only on International Women’s Day, but all month and all year for that matter. These amazing women are paving the way for future generations of female leaders and powerhouses in wine. I hope you enjoy learning about their journey and winemaking philosophy and feel as inspired as I do to go after your dreams. Check back here for updates as I continue to roll out these interviews daily on Instagram.

Many of you wine Instagrammers may know the winemaker for AJA Vineyards already! Her name is Amanda Greenbaum and she goes by @sommthing.rad on Instagram and posts about all things wine, beer, and spirits… but did you know Amanda is also making some stunning wines out of Malibu? AJA Vineyards is located in the Santa Monica Mountains within the Malibu Coast AVA. The first plantings of Syrah and Cab Sauv vines went down in 2007 by Founders Todd & Heather (Amanda’s parents). This sparked the passion for Amanda when she was 14 and she has since dedicated her life’s work to making the best wines from this beautiful, coastal AVA. She currently runs all operations at the winery like a true baddie!

In addition to making wine, she’s an advocate for millennials in the wine & spirits industry. She’s done an incredible job of connecting younger wine consumers with terrific producers from all over the world. Amanda is also a certified somm, UCLA grad #gobruins, and published her own cocktail book. It’s safe to say she’s already making big waves and I love watching her brand grow! She is someone to watch out for and I truly believe her efforts and voice will have an important, positive impact on the wine industry as she continues building her resume. I’m very proud to call Amanda a friend and share her fresh POV on what it takes to be a pioneer in the wine community.

Without further ado, here’s our interview!

Me: What did you want to be when you grew up?

Amanda: I really wanted to be a pop star. I loved to sing, I loved performing and I just wanted to share that with the world. I actually took singing lessons from ages 10-16.

Me: When did you decide that wine was “it” for you?
Amanda: But I had a feeling that wine was it at the ripe age of 14. Yes, I know…way too young to be invested in such an ancient and mature topic. But when my parents bought our AJA property, I fell in love with it right away. The cold mornings waking up early to harvest with the team. The delicious grapes right off the vine. The giant de-stemmers, presses and tanks all were so interesting to me. And I realized that wine was a combination of science and art…something I was ready to get on board with. At 16, I started researching wine, shadowing our winemaker at the winery and asking my teachers if I could write papers on it…they all said yes…I’m still shocked but so grateful.

Me: Can you tell us about the name?
Amanda: AJA is an acronym that stands for “Alec, Jack & Amanda.” My parents named it after myself and my two younger brothers. It’s pronounced “Ah-shah.” We pronounced the J like the “s” in treasure because we’re my parents’ three greatest treasures.

Me: Out of all the delicious wines you make, is there a favorite release or a favorite food pairing you’d like to share with us?
Amanda: Can I share two? I absolutely LOVE our 2020 rosé with In N Out burgers, and I love our Happy Canyon Sauvignon Blanc with chicken or shrimp tacos. So delish!

Me: What are your hobbies outside of wine?
Amanda: Not so far away I stray…I love cocktails, mixology, and I’m a huge foodie. My fiance and I go out to eat at least once a week with a goal of trying a new place or new dish every time. And I’m always crafting new cocktails at home. I actually wrote a cocktail book during covid called Rad Cocktails! Those are some of my favorite things to do. I’m also an avid snowboarder and try to make it to the mountains a few times every season.

Me: What advice would you give to other women who want to pursue a career in wine?
Amanda: I adore this question. Truth is, women are making waves in this industry. There are more women entering this industry every day. There’s no question we’re a minority, and yes women currently in the industry, me included, have had to fight more ways than one to get the respect we deserve. But I’ve learned that if you speak with confidence and pretend like you know what you’re doing…most people will believe you do. So get out there and be strong, confident and willing to learn. Hop on in, the water is just fine!

Me: What’s your favorite thing about the wines you are crafting?
Amanda: I’m a big terroir gal. I think wine is a representation of the region it grows in, who nurtures it, the culture and appreciation around it and the community. Being born and raised in the Malibu Coast, it’s a privilege to be producing wines from this sought after region. It’s one of the most iconic areas in the world. Everyone knows Malibu; from China to Europe to South Africa. To create something so special and rare is a huge responsibility and an honor. To create that and get to share that with people is the best part.

Cheers to you, Amanda! Your energy is contagious and AJA wines are fabulous.

Thanks for sipping with us,

@smashleythegrape | The Social Grapes LLC

#WomenMakingWine 2023 pt 1 ft. Aimee Keushguerian, Pioneering Armenian Wine Producer

March 10, 2023March 14, 2023HomeLeave a Comment

First up, let’s travel by glass to Armenia to meet Aimee Keushguerian, winemaker and founder of Zulal Wines. Aimee established Zulal in 2017 and has been capturing the spirit and terroir of Armenian wine ever since. Fun fact: Zulal means “pure” in Armenian and that’s the perfect descriptor for Aimee’s wines. She works with rare indigenous grapes like Koghbeni from Tavush, Nazeli, Movuz, Tozot, and Karmir Kot from Vayots Dzor and Sireni from Artsakh to name a few. I had the privilege of tasting Areni and Voskehat which are signature Armenian grapes. These are quality wines that are incredibly unique and worth seeking out. There’s an emphasis on sustainable winegrowing at high elevation and the combination of extreme climate and volcanic soil gives Zulal wines their distinct character. Throughout its history Armenia has grown over 400 different varieties, but today only about 30 are grown commercially for wine and brandy. Here’s a quick guide to understanding the key styles of Armenian wine which you can find under the Zulal wine label.

Areni is a thick-skinned grape that grows in tight bunches and produces a medium-bodied red wine with bright acidity. It delivers bright red fruits like bing cherry, plum, pomegranate, and strawberry with undertones of black peppercorn. It’s a perfect balance of fruity and savory. If you’re into Pinot or Gamay, give this one a try. Zulal Areni is grown in the Vayots Dzor region on volcanic and limestone soil. Vines here sit at around 1,750 meters or about 5-6k ft in elevation. This is such an exciting wine to sip and incredibly captivating for $22.

Voskehat is Armenia’s signature white wine grape. It’s dry and ranges between light to medium bodied with acidity that refreshes the palate after every sip. It’s giving delicious apricot and peach blossom flavors with herbs, florals, and citrus. Zulal Voskehat is sustainably grown in the Vayots Dzor region atop volcanic and limestone soil at around 1,400 meters or ~4500 ft in elevation. Aimee ages this wine in stainless steel to maintain fruit purity. I have to callout that this wine comes from vines that are own-rooted and between 50-100 years old! I cannot believe this one retails for $19.

A little bit about the historic Armenian wine region…

Let’s first acknowledge the fact that Armenia is one of the oldest wine producing regions in the world! Armenian wine is made in the Republic of Artsakh which is in the region of South Caucasus – also known as “the cradle of wine.” Traces of ancient winemaking date back some 6,100 years! Some historians have shared that after Noah’s Ark landed on Mount Ararat, he planted Armenia’s first vineyard. How amazing is that? If you want to experience wine in spiritual way, this is a great place to start. To say that war has impacted the wine industry here would be an understatement. Armenian wine culture has faced many setbacks, but Aimee believes that Armenian wine is going through a renaissance…. And I trust her!

Without further ado, hear more from Aimee.

Me: What makes Armenian so special from your POV?

Aimee: “Armenia’s wine industry is currently going through a renaissance. In the last decade, we have seen century old vineyards being revitalized, new brands created, ancient varieties re-discovered, and an explosion of a modern wine culture. There aren’t many winegrowing regions that are having this big of an industry growth, so it’s a very exciting time to be here.”

Me: Out of all the delicious wines you make, is there a favorite release or a favorite food pairing you’d like to share with us?

Aimee: “Zulal was founded to experiment with rare and almost lost indigenous grape varieties. I recently released a limited edition wine crafted from the Armenian grape, Karmir Kot, which was the first single varietal, micro-vinification of this variety. Our genetic diversity of grape varieties is vast, but during the soviet times, due to the planned economic structure, our winemaking was essentially halted. Re-discovering old grape varieties is super exciting, and my main motivator to push the knowledge of our terroir foreword.”

Me: Can you share more about the terroir in which you are working with?

Aimee: “The Armenian terroir can be defined by four differentiating factors. Our ancient tradition of winemaking, indigenous grape varieties, volcanic soil, and high elevation vineyards. All these factors combined, create a terroir that is unlike any other in the world.”

Thank you so much, Aimee! Your story, perspective, and wines are truly worth celebrating. We look forward to supporting your brand and future releases.

If you are interested in tasting Zulal Wines here is the link.

Thanks for sipping with us!

@smashleythegrape | The Social Grapes LLC

#WomenMakingWine 2022 part 6: Katie Madigan, Winemaker St Francis Winery & Vineyards

March 22, 2022HomeLeave a Comment

Welcome back to my second annual series featuring women in wine who are at the top of their game. This year we have the privilege of hearing from women in various roles – from business operations to vineyard management, cellar masters to winemakers, and even CEOs/Presidents. The accomplishments of women in a male dominated industry is worth celebrating not only on International Women’s Day, but all month and all year for that matter. These amazing women are paving the way for future generations of female leaders and powerhouses in wine. I hope you enjoy learning about their journey and winemaking philosophy and feel as inspired as I do to go after your dreams. Check back here for updates as I continue to roll out these interviews daily on Instagram.

Let’s head on over to Sonoma to chat with Katie Madigan, Winemaker at St Francis

St Francis Winery has incredibly deep roots in Sonoma County dating back to 1971 when the first acres were planted to Chardonnay and Merlot. The founding team at St Francis established themselves early on as producers of premium, single varietal Merlot. Since then, they’ve expanded vineyard sites and grown their portfolio of wines to include Old Vine Zinfandel, Chardonnay, Pinot Noir, and Reserve Zinfandel. Katie Madigan joined the team as an intern in 2002, and today she carries on the legacy of producing show-stopping, terroir-driven wines. You can enjoy a lovely outdoor tasting at the winery that focuses seasonal food pairings or you can pedal your way through the vineyards with a Tour de St. Francis. This winery is high on my list of “must visit” Sonoma wineries for a few reasons… These unique, tasteful experiences sound incredible, but also I love to celebrate wineries that are dedicated to organic, sustainable farming practices and St Francis is committed to this. Lastly, it’s always a pleasure to see females making wine at such a well established winery.

Katie began her career as an intern and worked her way to winemaker in 2011. In 2015 she was awarded the “Best Woman Winemaker” by the International Women’s Wine Competition #YEAHGIRL! She has merits for days including Zinfandel Producer of the Year in 2014 and 2015. We love her hands-on philosophy and passion for detail when it comes to harvest. Her energy is fierce and I’m excited to support her career through sipping and celebrating her wines.

Without further ado, our virtual interview…

Ashley: Why did you choose to become a winemaker?

Katie: After studying Chemistry in college, I took a harvest internship in the summer of 2002 at St. Francis. I wanted to explore fermentation science more, and learn the agriculture aspect to it. I’m celebrating my 20th harvest this year, and I’m still excited, challenged & motivated by the wines we’re creating.

Ashley: What are some of the challenges you face in winemaking and how do you overcome them? What’s your favorite part of the process?

Katie: It feels like more & more of the challenges winemakers face are environmentally based. No two vintages are alike, and we can’t predict what kinds of outside factors are going to impact the vintage. All we can do is prepare, and learn. I have multiple journals full of scribbled notes going back to the beginning of my career, where I would jot down ideas & techniques from what has/has not worked and what improvements could be done if faced with a similar scenario. Because of this, my favorite part of the process is still Harvest! It’s so dynamic and exciting. Even in the difficult vintages, there is something to feel accomplished about.

Ashley: What is the most important message you want to send out to young women thinking about a future in winemaking?

Katie: Take your time, enjoy the process, and hone in on your craft & style! Having the title of Winemaker is fantastic, but I wouldn’t have the confidence or the skills that I do without all my previous experiences as an intern, in the cellar, and the other various positions I’ve held. Lectures and reading about winemaking is instrumental, but seeing/smelling/tasting it firsthand is invaluable.

Ashley: How has your job changed over the last 10 years?

Katie: Gosh, the winemaking industry is ever-changing and that’s one thing about it I still enjoy about it. There’s not just one way to do things. The door is always open for new ideas, innovations and styles to shine through. It’s incredibly motivating to know I don’t ever have to stop learning & growing!

Katie, thank you so much for sharing your insight with us! I’m a diligent notetaker so your attention to detail with harvest notes is truly amazing! Looking forward to sipping your wines all summer long – ps the Chardonnay with a grilled cheeseburger is a spring staple at our home.

Thanks for sipping with us!

The Social Grapes | @smashleythegrape

#WomenMakingWine 2022 part 2: Amandine Brillanceau, Cellar Master at Louis Jadot

March 15, 2022March 17, 2022HomeLeave a Comment

Next up, featuring Amandine Brillanceau, Cellar Master at Louis Jadot

Amandine is from Deux Sevres which is just south of the Loire Valley in France, so it’s no surprise that she has *cultivated* an impressive wine resume. She studied at the Agronomic School in Bordeaux and earned degrees in both Agronomy and Oenology. Her passion for wine grew through travel and interning alongside inspired French winemakers. Amandine’s experience in winemaking spans across several renowned regions including New Zealand, Australia, Oregon, and South Africa. She’s combined her passion and experience to grow into the role of Cellar Master in two prominent French regions: Rhone Valley from 2014 to 2017 and Burgundy where she now works at Louis Jadot.

Located in Beaune, Louis Jadot has incredibly deep roots in Bourgogne dating back to 1859. I like to refer to Louis Jadot as “America’s Sweetheart” because the wines are well-known here in the US and loved by so many for its tradition and quality. Louis Jadot is one of the most celebrated exporters of French wine and marketed as America’s #1 French wine for good reason. These red and white Burgundies are not only accessible, they are approachable and affordable. Louis Jadot’s portfolio includes everything: inexpensive Burgundy and Beaujolais, wines from Chablis and Côte de Beaune, as well as grand cru wines from France’s top vineyards.

When I think about the rich history of Louis Jadot an instant sense of tradition comes to mind. The thing that really impresses me as a consumer/wine student/creator is how the Louis Jadot brand and Domaine has not only grown and evolved with the times, but how they’ve done so while upholding the region’s deep tradition and values. To me, that is just really cool. The wines are a benchmark for Burgundy and they’re delivering a product that appeals to novice and expert level enthusiasts. I personally loved learning that Louis Jadot has a female Cellar Master and one with such an exciting background and fresh perspective. It all makes sense now!

Without further ado, our virtual interview:

Ashley: Can you provide some insight into your day-to-day operations as Cellar Master?

Amandine: Cellar team management (7 people). Planning work and adjustment, tasks follow-up. Daily tastings enabling to organize the cellar work, traceability, various projects monitoring etc …

Ashley: You have experience in both new and old-world wine regions, how has this contributed to your success in Burgundy?

Amandine: Adaptation ability due to the fact that I worked in very different winery profiles (different material/tools, different company and organization profiles).

Openness and curiosity allowing me each time to tackle different challenges.

Ashley: What do you find to be the most interesting part of your job? What are some challenges you’ve overcome?

Amandine: Never bored! The wine world has no limit, it is always moving ! My biggest challenge was to enter Louis Jadot. Burgundy was a dream and every work experience was slowly helping me to get closer to Burgundy. Leading a team was also a new challenge I had to take up, because it was a first experience to me. Showing my skills and my competence to my team enabled me with time to get closer to them.

Ashley: Of the wines in your portfolio, can you share a favorite (and unexpected) food pairing?

Pernand-Vergelesses Les Combottes paired with a wok full of Asian flavours: the Combottes vineyard produces a very aromatic Chardonnay wine, with intense flavours. It is the best companion to sweat-and-sour notes, it’s nice tension enhances such dishes.

Ashley: In winemaking, is one more important than the other in terms of tradition vs innovation?

Amandine: Tradition is a key value in Burgundy – it represents a bridge between Burgundy history and today’s winemaking science. It is crucial to me in order to build a harmonious whole. Therefore, it is a never ending process swinging between past acquired experiences and today’s knowledge. Always innovating and constantly searching for perfection.

Amandine, thank you for taking the time to share your experience and insight with us. Cellar Masters wear a bunch of different hats. From managing inventory to knowing the ins and outs of harvest and more. It’s inspiring to see you manage a wide range of responsibilities for such a prominent French producer.

Thanks for sipping with us,

The Social Grapes | @smashleythegrape