Welcome to The Pressure Bomb
Sh!t the wine industry wants to read about
Welcome to The Pressure Bomb, where I write sh!t the wine industry wants to read about. On paper, I’m a wine expert. I grew up on California’s Central Coast, surrounded by the wine industry. I earned my Bachelor's in Wine Business at Cal Poly, interning both locally and internationally—from small vineyards in Paso to large-scale productions in Australia and New Zealand. I then pursued a Master’s in Viticulture and Enology at SupAgro in Montpellier, France, completing my capstone in Portugal and my master’s thesis on vine-water relations in Napa Valley, working with top growers and wineries. On paper, I’m an expert.
In reality, I have the same questions many have that are new to the industry or have spent years pursuing the product. In 2019, I leased a 1 acre vineyard in the Coombsville AVA with the intention of using all my academic knowledge and ‘learn by doing’ experience to make a Napa Cabernet with European influence. My wife and I also got pregnant that first year. As the harvest approached, and she was in her 3rd trimester, she would rub my back as we went to sleep. I was battling pests, ants, mealy bugs and viruses that I had only read about. Starting the growing season and having a broken tractor, I torched vines with a backpack sprayer. Every corner I turned was another question that academically I could answer, or where I’d previously had a team to bounce an idea off of or come up with a solution. Not this time. This time it was me, my one-eyed Vizsla and my wife who was willing to listen but would respond with “I’m not the one with a Masters in Viticulture.”
So, what did I do? I reached out to my network to find answers. I had incredibly helpful conversations, and when someone couldn’t answer, they’d suggest someone who could. I called Dr. Monica Cooper, a Napa Valley UC Farm Advisor, about battling ants. John Roncoroni, a weed scientist and consultant to none other than Screaming Eagle, walked my vineyard with me and advised on managing vineyard floor weeds. I also had many discussions with my Coombsville neighbors about best practices and what actually worked.
I begged, stole, and borrowed to harvest the grapes and deliver them to the winery, but once there, I realized my work wasn’t done. Cold soaks, dry ice, sulfur additions, cap management—When? How often? How much? I made these decisions alone, with no input, and the financial implications of buying new French barrels weighing on my mind. There was no pause button, and the clock kept ticking; the raw material required quick, steadfast decisions.
Once the wine was bottled, I realized how difficult it is to sell. Building a network, reaching out to countless individuals for input, asking for tastings, and presenting the wine to potential buyers—all compounded by a compliance gauntlet—was a brutal reality.
In the end, my wine was great (or so I think). My label has a bluebird on it, as appreciation to this avian for helping manage insects. Building birdhouses to attract these helpers was a suggestion from Ron Rosenbrand, an organic farming guru at Spring Mountain Vineyard. My biggest victory wasn’t the wine in the bottle, but the amount of information I was able to gain by just asking the questions and having a conversation. I’m sure I’m not the only one who’s asking these questions and hence, The Pressure Bomb – a forum where top professionals, weekend warriors, cork dorks and anyone else with a smidgeon of interest in the industry can come together. We will continue to interview, report, and share experiences, academic insights, and the most intriguing developments in the winery, vineyard, and sales channels.
Pressure Bomb is your go-to platform to share conversations and join a community built on helping each other. Enjoyed reading? Subscribe now! We’re diving into questions from readers and the industry, straight from the vineyard, cellar, and market!