Ask the Winemaker

Q: What do you do in the “micro-winery?”

A: This tiny winery-inside-a-winery is a test bed for innovation in our winemaking, as we explore the “flavor map” of Napa. We’ve been making small lots of incredible Cabernet Sauvignon from the legendary “marquee” vineyards in the valley. This will help us get where we are going – the ultimate Cabernet with power, distinction, and the Louis M. Martini hallmarks of balance and elegance in the glass.

Q: What does “terroir” mean, and how does it affect the wine?

A: Terroir is a French word that refers to the unique conditions in a particular vineyard: soil, climate, orientation toward the sun, even the way each patch is cared for – people are part of terroir. You can taste the differences in the wines if you know what to expect from each vineyard location. Taste our Sonoma County Cabernet alongside our Napa Valley Cabernet. The difference is terroir – the different vineyards give us different grapes, and the grapes tell us what to do in the winery.

Q: Is Napa still like it was when your grandfather started the winery?

A: Yes and no. Yes, this is still one of the best places in the world to grown grapes for wine. There are more people, more homes, more wineries, but those changes are based on the things that remain the same: great land, great wine, great weather, great food. We’ve learned a lot about farming and winemaking, so things are more refined. But still a heck of a lot of fun. Come and see for yourself.

Q: What part of your job do you like the best?

A: I have the best job in the world. I love just about all of it, or I wouldn’t do it. Making wine is nothing you can do calmly between 9 and 5. You have to love it. I think my favorite part is living with the wine while it evolves, helping it reach full potential, then seeing people light up when they taste it. That’s still a rush.