San Francisco, California
London, United Kingdom
On May 1st, from 6-8pm, we'll be joined by a few of Napa's young and talented winemakers, or "Rising Stars" as we refer to them, each with one shining example of their style.
David James- Define Wines
A family wine trip to Italy sparked David James' passion for winemaking and living a winemakers' lifestyle. During his first wine cellar apprenticeship "the intern from Boston" became fascinated with the pink run-off juice that was dripping from the grape processing line during harvest. Out of curiosity, he began experimenting with the juice. The young twenty-one year old continued his pink wine studies and quickly noted how few quality rosé wines were on the market. Typical rosé wines are produced in the Saignée method, using the bi-product of a red wine. Unhesitating, he built a business with start-up investment money, purposely sourced and farmed Napa Valley and mountain-top grapes with the sole intention of producing a bold and premium exotic rosé; unlike anything else on the market.
Rory Williams- Calder Wine Co.
I grew up in a wine family, with my family having started and continuing to run Frog's Leap and Tres Sabores wineries in Napa's Rutherford AVA. Both wineries grow their grapes organically and dry farm their vines, the practice of which requires a hybrid of respect for tradition and creative endeavor. I started Calder (my middle name) as an attempt to begin my own creative evolution, using a grape that has a long history in the place where I was born, was planted and vinified by my winemaking idols, and, I believe, tells its own unique version of what makes Napa, Napa.
Tim Keith- Leaf and Vine
Leaf and Vine is the story of two generations - father and son - working toward the common goal of producing world class, single vineyard, single varietal wines. Edward Keith my grandfather, and his influence shifted my trajectory after graduating from high school, towards the great industry of grape growing and eventually instilled some of his drive into me, and my goals of becoming a winemaker.
After a year and a half living with the powerhouse of energy and enthusiasm that was Ed Keith, I was able to transfer to the University of California Davis and pursue a degree in Viticulture and Enology. In 2004, with degree in hand I entered the job market. This industry is about paying dues, developing a craft and a skill set; a degree goes a long way but building on experience and creativity are vital for enduring the process of working your way through the ranks. The glamour of this job will wear off very quick if you can't appreciate 80-hour workweeks, wet feet, and wrecked hands. With all of that said, there are very few things in this life better than tasting a wine that you worked on; that sense of fulfillment is what makes you endure, and ultimately why I got into this industry.
Mike Anderson- MTGA Wines
I was born and raised in the Napa Valley after my parents and grandparents had moved to St. Helena to get into the wine industry in the early 1980s. It was a fantastic place to grow up, but as with many small towns it became far too small after 18 years, so it was time for a change of scene. I found myself in Spokane, Washington to attend Gonzaga University. I fell in love with the Pacific Northwest, but after tripping and falling into the wine industry back home I was hooked once again to the small town feel. A couple years later, still working in tasting rooms, cellars, wine marketing and studying winemaking, I decided it was time to set out to create my own wine project.
So MTGA Wines was born as a small craft line of wines, each dedicated to a single initial (M, T, G and A) and relating not only to the name tied to each initial but a particular varietal. The style of these wines is all about flavor, structure and approachability.
Get ready to be wow'd by these Rising Stars!
Tickets are $20 and includes one flight of the 4 wines. Limited number available. Stay around afterwards for Live Music from local musician Austin Pitzer.
For more information or questions, contact Blair@1313main.com or call (707) 258-1313.
When & Where
1313 Main Restaurant & Wine Bar is inspired by the bounty of California's food and wine. To celebrate the two, the menu is served as a 3 course menu and features a cellar of 1,900 labels with 50 wines by the glass from all over the globe.