Recognizing that the cult wine phenomenon has created an almost aspirational class structure among collectors, the partners decided to make this limited edition wineĪvailable to a much broader consumer base. In 2002, Heidi partnered with longtime friend John Schwartz to create Amuse Bouche, a Pomerol-inspired Merlot from Napa Valley. I try to maximize the potential of each vintage in a very balanced, elegant style of winemaking." My philosophy is to make the best wines possible with emphasis on the unique characteristics of each individual vineyard. "I like the challenge of working with so many different wines. Past winemaking clients include Screaming Eagle, Dalla Valle, Jones Family, Grace Family, Vineyard 29, David Arthur, Barbour Vineyards, and Showket. In addition to her very own wines from La Sirena, she is currently the winemaker for Amuse Bouche, Paradigm, Lamborn, Kenzo Estate, Au Sommet, Vin Perdu, and Fantesca. Since 1988 she has developed an impressive client list of ultra-premium wineries. A vertical offering of this cult wine went for $650,000 at the 2001 NVWA. A 6-liter bottle of '92 SE set a world record for the highest price ever paid for a single bottle of wine at the 2000 Napa Valley Wine Auction selling for $500,000. She started making wine for Screaming Eagle in 1992, which has also received two perfect 100 pt scores (the '92 and recent '97). It was there that she took her abilities to the next level creating some powerful yet elegant Cabernets, including the famous "Maya" cult wine, a proprietary Cabernet blend that received two perfect 100 point scores from Robert Parker ( the '92 and '93) as well as record breaking bids at the Napa Valley Wine Auction. Within a week she was hired by Gustav Dalla Valle and was winemaker at Dalla Valle Vineyards until spring 1996. In 1988, she left Buehler to become an independent winemaker (freelance), making wine for a number of small wineries. I wanted to make sure that when I finally had the title of winemaker, I had earned it." You can't just step in and be the winemaker unless you have a lot of experience in the cellar. "I think it is important to have a wide variety of experience to draw from. This wide range of experience has given Heidi a unique insight into winemaking. It was here that she first attracted critical acclaim by greatly improving the wine quality and taking the production from 6,000 cases to 20,000 cases. Then in 1983, at age 25 became winemaker at Buehler Vineyards. After subsequent crush jobs at both Lindeman's Wines in Australia and Rutherford Hill, Heidi Barrett became assistant winemaker to Jerry Luper at Bouchaine Vineyards. Degree in Fermentation Science, she went to work for Justin Meyer at Franciscan Vineyards and Silver Oak. There she learned the art of making balanced wines, no matter what the variety.Īfter graduating from UC Davis in 1980 with a B.S. Heidi also did an internship at a large co-op winery in southern Germany, which produced many varieties of wine, both whites and reds. Ann Noble, the developer of the aroma wheel. While at Davis she was an assistant to Dr. She then continued her winemaking education at UC Davis. Through high school, she spent her summers in wineries and vineyards, taking on all jobs from sorting vine cuttings to bottling line work. With great enthusiasm, a love for what she does, and an incredible wealth of experience, Heidi blends the art and science of winemaking like few can. With a scientist-winemaker father and an artist mother it is no big surprise that Heidi was drawn to the wine industry. It is said that winemaking is a combination of science and art. Heidi Barrett grew up in the Napa Valley in a winemaking family and was destined to become one of California's leading winemakers. About Us The Winemaker - Heidi Peterson Barrett
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