GrapeRadio interview this Friday with Thomas Brown

  • Rivers-Marie
    Schrader
    Outpost
    Maybach
    Chiarello
    Diamond Terrace
    GTS
    Casa Piena
    Harris Estate
    Jones Family
    Wallis
    Black-Sears

Feel free to post questions or subjects of discussion.

With this group, and it’s many members who are huge fans of Thomas Brown, we should be able to come up with a few…

With all his projects how does he have the time to deal withe every one? Does he rely heavily on assistants or is it a more hands on approach? That’s a lot of (good) work.

on top of that question,

how hard is it to deal with 10+ owners and their needs for each individual wine they produce? How did you get a feel for the grapes to make a specific distinct type of wine instead of conforming them all to a “thomas brown” style? (that’s a positive, i dont think he has one style)

That’s a good question. Further on the same general idea - how much do the owners give him to make ‘his’ wine? With that many labels/owners, there must be a significant variety of how much freedom he is allowed in his style, I would imagine - the control freaks versus the ‘business only’ folks who want to give the artist free reign.

Since I’m getting ready to send my oldest daughter to UVA next month I would be interested to hear how his UVA education and experiences contributed to his decision to become a winemaker. What is the one thing he learned at UVA that has helped him the most as a winemaker?

I’d like to know what kind of wine he set out to make. By this I mean, I know a winemaker that through opportunity and happenstance is making sparkling wine, when her initial gaol was to make pinot. He makes cabernet, pinot noir and chardonnay – was this the goal or the result?

And please tell him that I would like to be allocated 5 cases of the Sonoma Coast PN next year.

I would love to hear his views on alcohol levels. Especially in light of the decisions of some of his peers (Pax and Wells Guthrie) to significantly reduce their alcohol levels. His wines seem to straddle the upper end of the alcohol spectrum but never go over. A quick look at a few of his wines (Schrader and Rivers Marie) and they are all under 15%. Specifically what does he think he would loose if he picked earlier and does he pay attention to the alcohol levels or is he only concerned about balance and harmony and doesn’t care if the alcohol is high or not. Thanks!

p.s. loved the episode on alcohol levels. Everyone should listen to that experiment before they drive home from offlines.

How many of his projects does he do on site up at Outpost?

Please ask when he will grace the NY CLONYC crowd once again with his presence.

newhere

I want to know what it’s like to work with the legendary TOM SEAVER!

How does he feel about his status as a “rockstar” winemaker…regardless if he thinks of himself in that light or not? Right now, he is at the top of the pyramid with only two or three other super consultants in California…does he have any competitive juices flowing?

To what does he attribute the remarkable differences in cabs? Des he think the difference between Maybach, Outpost True and Schrader for instance are all vineyard? The dreaded terrior? Or is there (as I imagine) a difference in approach? What determines the approach?

Does he want to come to Berserkerfest in August with some of his wines? [dance-clap.gif] [berserker.gif]

Who says he isn’t coming?

If he had to pick just one project from the many that he makes, which would it be and why?

Also, favorite varietal to make

Haeger’s book North American Pinot Noir shows a Thomas Brown Vineyard in the True Sonoma Coast. Has TRB bought some land in Sonoma Coast, and if so, when can we expect to see some wine bottled?

I’d like TRB to please explain the secret behind his sucess at Bocce. How does he choose balls? What is his strategy? How often does he prictice? Does he prefer singles of doubles? You get the picture.

Just finished the interview. Worked in many of the questions posted. Much thanks.

Nice!! I can’t wait to listen…