The story of a Russian River Pinot

THE GREAT RELEASE

Well, it's here. The second release of Romililly Pinot is upon us. We have sent out an early release to our small, but loyal, wine list.  As of April 15th the wine is out, officially.  If you have read any of the hype about the 07 vintage, then you know this is an epic vintage.  It's funny, it seems to be and "epic vintage" a lot these days (Maketing?).  All I know is, this vintage was almost perfect from vine to bottle.  All we had to do is apply the right steps and not screw up our part, the rest took care of it's self. 

As my brother says, " The 06 was a very nice wine, but required a lot of wine making.  The 07.... almost made its self."

As always, if anyone has a question or comment, just shoot me an email or give me a call.  You can find our information on the website www.romililly.com. If you're in the area come say hi. Or, if you are in  the area, come say hi at August Briggs.  Aaron and will be there.

The slow times...

So this is the slow time of year.  That's not such a bad thing for Romililly because we have sold out. Not having to make or sell wine gives Aaron and I a chance to catch up on the "paperwork." I've bee complaining lately that I am a busy man; aren't we all?  My story involves: a business, a full time job, a new born son (aka very little sleep), and back to school (2 classes) this semester.  If nothing else, it keeps me out of trouble.  

At this point, when it comes to Romililly, we are getting ready to pay taxes, filling out renewals (permits etc), getting ready to send out info on our new vintage, and looking/working with distributors

 For now the wine is in the barrel; it is, for the most part, just maintainance, and upkeep. The wine, thus far, is GREAT.

Well that was fast.....

Well, harvest is over and, yes, I was too lazy to post (or even think about posting) anything new. In the 2008 harvest it seemed like all the fruit came in at once.  Since Aaron and I work at August Briggs we help make +/- 15 different wines, and all the grapes decided to come barreling in ( no pun intended) all at once.

The frost decreased the amount of crop we received over all, but if all goes as smells everything should be just dandy, when it comes to quality.  

The Romililly fruit came in right around the tonnage we expected.  This is nice because we only make the one wine, so, therefore, rely on our crop level very heavily. 

         

(above: Jesse filling barrels after primary frementation)

(left: Aaron sampling fruit for sugar and pH testing)

 

 

 

 

 

MORE ABOUT HARVEST TO COME....

A 93!

When starting a business you may get to the point when you ask, "Now, how the hell do I sell this stuff." One way is a lot, and I mean a lot, of foot work ( a must, I think). Another is press.  That could, potentially, do  much of the foot work for you. 

One of the drawbacks is bad press, but press is press.  The plus side is good, or better yet, GREAT press.  In wine press is a huge advantage, but can be a little tricky.  It has been mentioned that a score of 90 looks heaps better than an 89.  Why is that?  A 90 point score is only, on a 100 pt scale, 1% better.  I'm sure many of us have fallen victim to this.

That being said, Romililly Pinot, our first release, received a score of 93 in The Pinot Report. So, we could give a damn about 89's because we didn't get one (that"s a joke). We, really, couldn't be too much happier.  We are very excited.  It now gives us a little edge when putting ourselves in front of people.  Wine Spectator has asked to rate our wine, but we figure since we have under 20 cases left and seem to be doing just fine, we will hold off for now..... maybe next year?

Visit our website to see the review: www.romililly.com(look under the press tab).

So Far, So Good

We are now going into the fifth month after first releasing Romililly.  We were, as any new business owner would be, very curious how our first release would turn out; maybe even a little worried???  We knew we have a good wine, and two competent owners, but this is still a new endeavor, and a first business for both of us.  Those two factors don't always equal a happy ending (although, it should, if you ask me (and you did)). 

One can only wonder how this shaky economy will effect ones business.  People seem to be a bit more tentative when it comes to spending.  But, If you believe it, after it is was all said and done..... We have done pretty well.  We are very excited at the outcome.  We are down to the last 20 cases.  All of our hard work is paying off. 

You see, Aaron and I only get to conduct business a couple days of week.  This is because we both work full time to support ourselves while the business is in its infancy. We couldn't be in a better situation since the '08 harvest is ramping up as I type this. That means sixty hour work weeks, and even less time to work on Romililly.  It's already hard enough to get out to sell wine, let alone with a work week like that!....

Here's to a great harvest.....wish us luck....

On a personal note: I am proud to say I will be father to a baby boy in January.

 The bottom left is his little head, face forward.

Difference of Pinot Clones

One decision you have to make in starting a business is figuring out what kind of product you want to make. If you don't have a connection to get quality fruit, then you will have a tough time making good wine. Then, you have to take those good grapes and decide what style of wine you want to make, and hope it works.

Aaron and I, after working with our uncle, and having him take us under his wing, decided to make wine in a style similar to his.  When we are not working on the production side of things, we are on the business side.  Because we've seen his wines (Pinot especially) get rave reviews we figured this was a good formula.  We, of course, have a completely different fruit source, which begets a completely different wine.  It is amazing how a few miles, a few degrees, different soil, etc. can change a grape so dramatically.  We have found that the clonal differences are incredibly dramatic as well.

                                              (Aaron hard at work in the cellar)

For example, we use 3 different clones: 113, Pommard, and Beringer; each expresses itself differently in the finished product.  Each one filling gaps that the others may leave unfilled.  The Pommard is a punch in the face, the Beringer adds a terrific finish, and the 113 adds a smoothness and a fruitiness that brings the wine's parts all together.  If you ferment the clones independent of one another it gives you more play in tweaking the final blend (a nice option).  The whole process is pretty amazing, so, if you ever have the chance to come by the winery when we have the Pintos in the barrel, give us a call and we will see what we can work out by way of barrel tasting. Just promise not to drink it ALL?!

                                               (We're not ALWAYS at work)

The Biz...

The thing with participating in the alcohol business (and it is just that, a business)is it can very easily become purely about the paper and money aspect.  One must work to keep him/herself romantic about such a potentially romantic subject.

(You should seen my face when I saw the first bottle)

In doing all of our preparations for Romililly I found most facets of the business don't have much to do with the romance of the wine business; it is purely business.  It is, on the other hand, refreshing when I learn of sources of pure passion and caring, hard work and the urge to learn.  These are ample, but so are the mechanisms on the other side of the scale. The logistics are time consuming, and in a way, spiderweb-like. The process involves: a pile of forms, documents, approvals, waiting, posting of signs ect.  Also,  make sure you have your EIN first ("what the hell is that? Start a business and you learn).

(This is what it's all about)

If you can make it past this process, which took us many months (if not a year), and not loose some hair, you're lucky.  Then keep your romantic ideas.  BUT, just wait until you try that first sip of your wine, all your blood, sweat and tears..... it's all worth it.

More to come....

www.romililly.com

jesse@romililly.com

In the beginning

Back in 2005 we started to "kick around" the idea of starting our own wine label. We had no idea how we would pay for it, where we would get the fruit; pretty much anything for that matter. But, as I've heard them say, "You have to have a dream in order to realize one."

My brother and I have been around wine for some time, but we didn't realize how serious we were about it until we realized the solidarity it brought our family. Our uncle owns a small winery in Northern Napa called August Briggs (http://www.augustbriggswines.com/), where Aaron and I both work with our family making wine. This relationship presented the opportunity for the birth of Romililly (our label http://www.romililly.com/), which we produce at the winery. With out an uncle as gracious as ours, this would have remained a conversation amongst beers.

So, while tending bar at Willi's Wine bar I started to meet a lot of people in the wine business; some I worked with, and watched struggle as they started, worked in the farming, the wine making, selling, and etc. This lead to many great connections which we were later to take advantage of. The biggest of all advantages was having an uncle who is about as good to his family as one can be.

After saving my money since I was roughly 17 I had accumulated a small life savings, not much, but, enough. I had been looking for an investment of some sort and it dawned on me -how about wine? I love wine, I work and play around wine, why not now? I found a connection through a friend that allowed me to contract some Dutton Ranch fruit (a highly sought after grower). My uncle Joe, of August Briggs Winery, agreed to help me out in my endeavor. I asked my brother to become my general partner, and WE WERE OFF! I couldn't have a better partner then my brother - he is loyal as hell, smart, and a great work ethic.

My brother and I started getting our hands dirty in 2006, our first vintage. The vintage was rough on a lot of producers; we had our work cut out. All said and done, we thought our wine turned out well. See our website for the wine making practices. ( http://www.romililly.com/ )

At this point we were ALL SET, kinda. This, in fact, was only the beginning. Little did we know that over the next year we would be filling out more paperwork than I have ever cared to do. I actually felt like the government treats those producing and selling alcohol like the Mafia, except we pay taxes! Isn't an investment supposed to show some return? Until this point we had done nothing but pump money IN. Nice choice, Jesse and Aaron......

I invite you come with Romililly as we encounter the trials and tribulations of a start-up wine label.   I tend to use my sense of humor as an outlet, so I hope to entertain as much as inform.  As this is my first blog, ever, I would love to have any feed back you would offer.  I am perpared for the good the bad and the ugly.

More to come.....