Wine Business Monthly

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Zelma Long	Jean-François Pellet	Dick Erath	George Phelan



Title: Winemaker, Winery Owner, Wine Consultant	Title: Winemaker	Title: Owner, Winemaker	Title: Winemaker, Winery Manager



Winery: Zelphi Wines, South Africa and Germany; Long Vineyards, Napa Valley	Winery: Pepper Bridge Winery, Walla Walla, Washington	Winery: Erath Vineyards and Winery, Dundee, Oregon in the Northern Willamette Valley	Winery: Dunnewood Vineyards and Winery, Ukiah, Mendocino County, California



Production: 3,000, 1,000 and 5,000 cases respectively	Production: 5,000 cases	Production: 35,000 cases	Production: 150,000 cases



Vineyards: 30 acres (South Africa); 15 acres (Napa)	Vineyard: 45 acres for the estate fruit	Vineyard: 112 acres	Vineyard: 10 acres (buys grapes from 25 growers)



Favorite Varietal: Cabernet Sauvignon	Favorite Varietal: Cabernet Sauvignon and Merlot	Favorite Varietal: Pinot Noir	Favorite Varietal: Sauvignon Blanc and Zinfandel



Duties: Winemaking, winegrowing, wine business development	Duties: Winemaking, facilities management, marketing, plus 1 day per week in the vineyard	Duties: All aspects of winegrowing and winemaking	Duties: Winemaking and winery management, performs the sampling at all 25 vineyards



Career: Chief Enologist, Robert Mondavi, 10 years; Winemaker and CEO, Simi Winery, 20 years; Long Vineyards, 25 years; Zelma Long Wines Consulting, 3 years; Zelphi Wines, 5 years	Career: Degrees in viticulture and winemaking in Switzerland; winemaking internships in Switzerland, Germany and Napa; winemaking jobs in Spain and Switzerland; 4 years with Heitz Wine Cellars in Napa; 3 years with Pepper Bridge	Career: Winegrowing and winemaking at Erath Vineyards since 1972	Career: Winemaker for 23 years; with Dunnewood for 15 years



Biggest Challenge: Making great wines that express the personality of the vineyard site and the typicité of the cultivar.	Biggest Challenge: Trying to enhance the terroir of the region	Biggest Challenge: With Pinot Noir, the biggest challenge is finding those 'almost magical circumstances' each year that allows me to produce that elusive great bottle of wine.	Biggest Challenge: Making the wine "food friendly;" Trying to get the best flavors into wine without too much alcohol.