WEBVTT - Siduri Winemaker on Harvest Outlook

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<v Speaker 1>But we do have a great segment to wrap up

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<v Speaker 1>the day and the wild week that was. We're talking wine,

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<v Speaker 1>which we like to do from time to time. In

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<v Speaker 1>our next guest we're focusing on was named the company

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<v Speaker 1>for the Babylonian goddess of wine, sa Doory. Absolutely, pleasure

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<v Speaker 1>to be here. Well, it's so great. It's family owned,

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<v Speaker 1>began back in the early nine nineties, love of Pinot noir.

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<v Speaker 1>And so that voice you just heard is Matt Revelette.

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<v Speaker 1>He's wine maker for Sidury Wines, and lucky for us,

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<v Speaker 1>he's joining Paula myself here in our studios. How are

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<v Speaker 1>you cheers? Great, it's a beautiful day here in New York.

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<v Speaker 1>The market was actually up. We have wine in the studio.

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<v Speaker 1>Nothing really beautiful day. So pleasure to be here. Thank

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<v Speaker 1>you for having me. Well, tell us a little bit

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<v Speaker 1>about your business and how you came to be with them.

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<v Speaker 1>Of course, So Sidury Wines named after the Babylonian goddess

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<v Speaker 1>of wine, which in the Epic of Gilgamesh had an

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<v Speaker 1>ale house at the edge of the world, which I've

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<v Speaker 1>just exhausted all of my Epic of Gildermesh stories with

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<v Speaker 1>that sentence. But what we do is we source Peano

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<v Speaker 1>wir from up and down the West coast, as far

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<v Speaker 1>south as Santa Barbara County and as far north as

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<v Speaker 1>the Lamott Valley in Oregon. So it's about a thousand

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<v Speaker 1>miles stretch. So I came to find Saiduri Gosh. I

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<v Speaker 1>got into winemaking being from Kentucky actually working on a

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<v Speaker 1>vineyard during the summers as a summer job, basically driving

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<v Speaker 1>and posting it is Bourbon countries. Yes, I got distracted,

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<v Speaker 1>but I eventually fell in love with winemaking through those avenues.

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<v Speaker 1>Of course, I graduated in o A during the recession

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<v Speaker 1>with a philosophy degree, which presented another unique set of challenge.

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<v Speaker 1>Yes it did, it did, And one of those thoughts

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<v Speaker 1>was why not take a chance. It's a good timing

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<v Speaker 1>for it. I found an internship at a winery in

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<v Speaker 1>Cinema County, California, and it just took off from there

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<v Speaker 1>and eventually found Saiduri. When I found the founder, Adam Lee,

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<v Speaker 1>was looking for somebody to take the reins and thought

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<v Speaker 1>that'd be a lot of fun, and it certainly is

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<v Speaker 1>all right. What's it talked to us? I like the

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<v Speaker 1>s business owners, people that really have feet on the ground.

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<v Speaker 1>What's what's your business been like over the last two

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<v Speaker 1>and a half three Things have been good. Of course,

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<v Speaker 1>COVID presented a unique set of challenges to us all

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<v Speaker 1>but but things have been good. Things are steady. Um.

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<v Speaker 1>You know, of course there's some restaurant accounts, retail accounts

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<v Speaker 1>and switching back and forth with who's open, who's closed.

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<v Speaker 1>But things have been really good and we've had we've

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<v Speaker 1>had some nice harvest on the heels of that well

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<v Speaker 1>and like good well, No, I spent a lot of

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<v Speaker 1>time in northern California, and I know the wildfire issue

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<v Speaker 1>affects everybody. It's almost no one is immune. And I

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<v Speaker 1>know you're part of the world and that region of

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<v Speaker 1>the state has really been impacted. Given some kind of

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<v Speaker 1>some your experiences, it does. It's it's challenging, and you know,

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<v Speaker 1>it's it's difficult because there's also human elements. I mean,

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<v Speaker 1>we don't want to expose people to danger smoked from wildfires,

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<v Speaker 1>things of that nature. And of course it's very difficult

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<v Speaker 1>to make wine when you're under evacuation orders from the winery. Um,

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<v Speaker 1>there are challenges. Climate change is definitely a real thing.

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<v Speaker 1>We're seeing it more every year, but it makes us

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<v Speaker 1>more and more grateful for when we don't have those

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<v Speaker 1>challenges and wildfires is absolutely fantastic. It was a good deal.

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<v Speaker 1>What if there's one thing that climate change has caused

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<v Speaker 1>you to change in terms of either strategy or how

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<v Speaker 1>you um developed cultivate wine? What is it? Sure? So um,

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<v Speaker 1>we're looking into farming methods called regenerative agriculture, basically hearing

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<v Speaker 1>more and more of the long term trials to eventually

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<v Speaker 1>make vineyards carbon sinks. Um. So fewer disking passes um

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<v Speaker 1>perfect a disking What is that? Basically um, taking a

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<v Speaker 1>tractor through and plowing the soil, so eventually you might

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<v Speaker 1>lose lots of top soil erosion, things of that nature.

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<v Speaker 1>So we want to have less inputs in the vineyard

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<v Speaker 1>and actually eventually have them be carbon sinks. All right,

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<v Speaker 1>So is that something that the industry embraces or is

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<v Speaker 1>it something that maybe you have some old fashioned winemakers

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<v Speaker 1>and now I'm doing the way we've done it forever.

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<v Speaker 1>There's there's some of both, but it takes you know,

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<v Speaker 1>a few brave folks to really lead the way on that.

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<v Speaker 1>And you know, we're happy to be you know, part

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<v Speaker 1>of leading the charge on that. So we're very very happy.

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<v Speaker 1>So when you look at um and we've got about

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<v Speaker 1>forty seconds, then we're going to take a break and

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<v Speaker 1>come back some and drink some wine and actually talk

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<v Speaker 1>some more. But when you think about your customer base,

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<v Speaker 1>who is it that you guys are going after? There's

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<v Speaker 1>so much wine and wineries. Absolutely so, we'd like to

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<v Speaker 1>think that we can make um Peano noirs an affordable

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<v Speaker 1>price to where you don't have to be an expert

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<v Speaker 1>and you do have a nice price point of course. Yeah,

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<v Speaker 1>so standard retail price, you know, thirty to forty dollars

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<v Speaker 1>on most of our products, and we do offer a

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<v Speaker 1>slew of Vineyard Designate series wines which we retail for

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<v Speaker 1>seventy dollars, a lot smaller production on those, and a

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<v Speaker 1>lot more geeky wines. I guess you could say, Matt,

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<v Speaker 1>there we go. So absolutely so. The first wine we

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<v Speaker 1>have at one of our ah, that looks good. That's

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<v Speaker 1>that's one of my favorite sounds. Of course, thank you,

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<v Speaker 1>thank you, thank you. Um So, the first one I

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<v Speaker 1>brought is a vineyard desgnit Pean noir from Gary's Vineyard

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<v Speaker 1>and the St Lucia Highlands, so Monterey County, very cold,

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<v Speaker 1>very windy, place to grow. Peter Noir Um Gary's is

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<v Speaker 1>a farming team of two friends, both named Gary, that

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<v Speaker 1>have been farming in the St. Lucia Highlands. I'm serious,

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<v Speaker 1>childhood best friends as well. So great stories, So lucky

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<v Speaker 1>to be Um sourcing grapes from this vineyard tends to

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<v Speaker 1>be a pretty robust Peter Noir. The fruit holds its

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<v Speaker 1>acid really well in our studio all of a sudden, Yeah,

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<v Speaker 1>So if you like a full bodied, kind of rich

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<v Speaker 1>ripe style, this is right up your alley. Who is

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<v Speaker 1>it's It looks beautiful. I mean, explain to me that

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<v Speaker 1>designate business like versus your grapes versus somebody else's grapes.

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<v Speaker 1>Is that sure? It's basically just a closer look of

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<v Speaker 1>doing one vineyard only what does this one vineyard do

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<v Speaker 1>in bottle? So we do vineyard designated wines, but we

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<v Speaker 1>also do larger what we call Appalachian blends that encompassed

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<v Speaker 1>several vineyards. So this is just kind of a micro

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<v Speaker 1>look at what one vineyard can do in one vintage. Well,

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<v Speaker 1>and I was freaking like on the website, you guys

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<v Speaker 1>talk about minimal intervention in the wine making process. Talk

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<v Speaker 1>to us about what that means and maybe how that

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<v Speaker 1>distinguishes you from some other Babsolutely, so Peanot noir is

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<v Speaker 1>what we call a wine growers grape. Um. It doesn't

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<v Speaker 1>really liked high touch in the winery. If you get

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<v Speaker 1>the farming right, if you get a good vintage, if

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<v Speaker 1>you pick on the right date, it's pretty minimal intervention.

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<v Speaker 1>So a couple of punch downs to keep the cap wet,

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<v Speaker 1>then you go to barrel and that's pretty much it.

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<v Speaker 1>So it doesn't like having a lot of fingerprints on it,

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<v Speaker 1>and the vineyards really shine with minimal intervention in the winery.

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<v Speaker 1>We kind of make them all the same and keep

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<v Speaker 1>our hands off. Carol opened a twist cap versus a cork.

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<v Speaker 1>You know, there was a day when we would all

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<v Speaker 1>be like, what exactly put to rest? Or give us

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<v Speaker 1>your opinion on that. So, yes, I do have opinions.

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<v Speaker 1>So Sidary was one of the early adopters of the

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<v Speaker 1>screw cap. Oh my god, this is very nice, nice legs. Well,

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<v Speaker 1>I you enjoy it. Um. So with the screw cap

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<v Speaker 1>we transition in oh seven oh eight, after years and

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<v Speaker 1>years of trials. We found the wines age better, they

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<v Speaker 1>age more consistently. Uh. There's really no bottle to bottle

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<v Speaker 1>variation and you don't ever end up with cork taint

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<v Speaker 1>or t c A. So it ensures that our customers

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<v Speaker 1>get the product in the form that we intended it

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<v Speaker 1>to get to them. That's interesting, and it doesn't you

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<v Speaker 1>see it as a plus obviously, right, absolutely it is.

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<v Speaker 1>There still a hard sell in the marketplace, and so

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<v Speaker 1>we're starting to see a lot of that change. There

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<v Speaker 1>are the die hards. There's a lot of great uh

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<v Speaker 1>wine traditions. I don't think all of them are completely

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<v Speaker 1>necessary at least in our eyes, and Corps is one

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<v Speaker 1>of those. So it just helps our customers get the

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<v Speaker 1>wine in the best possible form. Want to ask you

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<v Speaker 1>about labor, because I when I think about again, I

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<v Speaker 1>spend a lot of time in the center, out of

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<v Speaker 1>the rain, around cornmell money a lot, you know, I see,

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<v Speaker 1>you know for various types of agriculture, just armies and

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<v Speaker 1>armies and our so people talked to us about in

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<v Speaker 1>your business labor Yeah sure, so, so labor is tight. Um.

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<v Speaker 1>I think a lot of regions that have are heavily

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<v Speaker 1>tourism based Napos and m and North Bay. Housing is

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<v Speaker 1>certainly an issue. You know, the housing costs are are

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<v Speaker 1>very expensive, so it's something we're cognizant of. We're lucky

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<v Speaker 1>to have really talented teams out in the field for us,

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<v Speaker 1>really good leadership as well. And but yeah, it's you know,

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<v Speaker 1>it seems to be a pinch point in a lot

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<v Speaker 1>of ways. And it's it's been going on for quite

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<v Speaker 1>some time. So does that mean, like, just following on

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<v Speaker 1>what Paul said is it doesn't mean that sometimes you

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<v Speaker 1>can't get the workers you need or want, because we

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<v Speaker 1>we don't really have an issue keeping our teams together. Um,

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<v Speaker 1>there are some you know, horror stories about you know,

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<v Speaker 1>people getting paid a dollar more and then leaving that

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<v Speaker 1>day when they're supposed to go pick grapes or something

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<v Speaker 1>like that. Fortunately, we have not found ourselves in those situations.

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<v Speaker 1>What's the you know, Karl's mentioned that it just seems

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<v Speaker 1>like there's so many wine labels out there. What is

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<v Speaker 1>the competitive landscape? Like you do you just try to

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<v Speaker 1>find a little niche and then excel or do you

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<v Speaker 1>try to take on some of the bigger you know,

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<v Speaker 1>it's it's really just about UM, connecting with people over

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<v Speaker 1>our wines, sharing the stories, um, you know, relating to them,

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<v Speaker 1>and being accessible to the last thing I would want

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<v Speaker 1>to do is for have Siduri Wines to be inaccessible.

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<v Speaker 1>So that's why you make are kind of our lower

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<v Speaker 1>priced entry level lines. If you're curious about Peano Noir

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<v Speaker 1>or chardon ay uh. We source from so many different

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<v Speaker 1>areas Oregon down through the central coast of California down

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<v Speaker 1>to Santa Barbara that we think we might find something

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<v Speaker 1>you like. You know, it's interesting that you say that.

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<v Speaker 1>I feel like we're talking with Matt revelet why, maker

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<v Speaker 1>of Saduri Wines here in our studio. I do feel

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<v Speaker 1>like over the last couple of years, I feel like

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<v Speaker 1>there is a theme of people saying, listen, you don't

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<v Speaker 1>have to spend a ton of money for a great

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<v Speaker 1>bottle of wine. And I find it too that I,

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<v Speaker 1>you know, I've got those that I love and a

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<v Speaker 1>little bit priced here, but I'll go in and I

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<v Speaker 1>can find some great wines at great price points. And

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<v Speaker 1>there's something that's happened in the industry where that's a

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<v Speaker 1>good thing and an acceptable thing that you don't have

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<v Speaker 1>to shell out at Yeah, so I think, you know,

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<v Speaker 1>something to be said about that is that we're we're

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<v Speaker 1>getting better at it. We're figuring out our places more,

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<v Speaker 1>We're figuring about where to plant in certain grapes a

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<v Speaker 1>little bit better. It takes a long time to really

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<v Speaker 1>figure out if something is going to work vineyard wise,

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<v Speaker 1>goes into the ground, then it really takes ten years

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<v Speaker 1>to figure out what's going on through vine health, vine

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<v Speaker 1>age and vintage variation. So I think we're all getting

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<v Speaker 1>better at it. So that helps with the price point, right, absolutely,

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<v Speaker 1>that's different. How's that? How's the wine industry doing relative

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<v Speaker 1>to other spirits or beer and that type of thing.

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<v Speaker 1>Are people drinking more wine less wine? People are still

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<v Speaker 1>drinking a lot of wine. Definitely. We drink peanut no

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<v Speaker 1>wars almost all the time. Yeah, absolutely, So you're a

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<v Speaker 1>target market, So thank you exactly. You're welcome. UM. And

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<v Speaker 1>during the pandemic, I heard from you know, word of

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<v Speaker 1>mouth that people may have been drinking a little bit

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<v Speaker 1>more there. Yes, yes, yours truly might have been included

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<v Speaker 1>in that, UM. But yeah, there was a lot of

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<v Speaker 1>you know, stalking up from retail outlets, so we saw

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<v Speaker 1>some of the channel shift of course, of with restaurants

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<v Speaker 1>being closed, there is a lot more of what we

0:11:02.640 --> 0:11:05.680
<v Speaker 1>call off premise accounts uh, and a lot of activity there.

0:11:05.960 --> 0:11:09.400
<v Speaker 1>So things shifted but still stayed really steady. Have you

0:11:09.440 --> 0:11:12.120
<v Speaker 1>been hurt by restaurants that didn't come back and still

0:11:12.160 --> 0:11:15.360
<v Speaker 1>haven't come back? Are you okay? We're okay. It's just

0:11:15.559 --> 0:11:18.280
<v Speaker 1>it's it's tough seeing our friends in the restaurant business

0:11:18.360 --> 0:11:21.200
<v Speaker 1>in the situation that they are in and Slash have

0:11:21.400 --> 0:11:24.080
<v Speaker 1>been in for quite some time. Um. So yeah, that's

0:11:24.120 --> 0:11:26.280
<v Speaker 1>that's painful for us too, because there there are partners.

0:11:26.440 --> 0:11:28.720
<v Speaker 1>All right, we are bloomberg. I mean I have to

0:11:28.760 --> 0:11:32.640
<v Speaker 1>ask this. I don't don't don't everybody roll your eyes. Um, recession,

0:11:32.679 --> 0:11:34.720
<v Speaker 1>no recession. Are you worried a little bit about the outlook?

0:11:35.640 --> 0:11:40.880
<v Speaker 1>I am cautiously optimistic. It's because you have as yeah,

0:11:40.960 --> 0:11:43.200
<v Speaker 1>and it's Friday afternoon, and it's it's a beautiful day

0:11:43.200 --> 0:11:45.800
<v Speaker 1>in New York, So cautiously cautiously optimistic. I gotta say,

0:11:45.840 --> 0:11:47.720
<v Speaker 1>does feel like things are moving forward? I mean, we've

0:11:47.720 --> 0:11:51.040
<v Speaker 1>had more guests in studio than in a long long time.

0:11:51.080 --> 0:11:53.360
<v Speaker 1>I'm really just in the last couple of weeks. So, Matt,

0:11:53.520 --> 0:11:56.560
<v Speaker 1>what a treat, What a pleasure. Um, you've got the chardonney,

0:11:56.840 --> 0:11:59.199
<v Speaker 1>you've got the peenot noir, and the chardony is kind

0:11:59.200 --> 0:12:02.640
<v Speaker 1>of new right. Oh yes, so sidury has traditionally been

0:12:02.840 --> 0:12:05.640
<v Speaker 1>all peino noir, but if you think about Burgundia and

0:12:05.679 --> 0:12:09.319
<v Speaker 1>grape varieties, peano chardonnet. So my predecessor Mr Adam Lee

0:12:09.400 --> 0:12:11.600
<v Speaker 1>was really good at feigning ignorance about a lot of things,

0:12:11.600 --> 0:12:13.640
<v Speaker 1>and charinet was one of them. All right, good stuff

0:12:13.640 --> 0:12:15.720
<v Speaker 1>for gonave it on that Max Revelent. He's one maker.

0:12:15.760 --> 0:12:18.360
<v Speaker 1>Saduri wines. What a great way to end up. Thank

0:12:18.400 --> 0:12:22.200
<v Speaker 1>you for coming, Pat, Pat. It doesn't take much wine

0:12:22.240 --> 0:12:24.280
<v Speaker 1>for me to be gone. I'm such a cheap date.

0:12:24.480 --> 0:12:27.320
<v Speaker 1>False Sweeney, thank you so much. It was fun as

0:12:27.880 --> 0:12:30.520
<v Speaker 1>have a good and safe evening, everybody. This is Brudberg.