Advertise on podcast: Inside the Bunghole...A Journey through Wine

Send us Fan Mail In this episode of Inside the Bunghole, Pam and James sit down with the founder and winemaker of Eco Terreno, Mark Lyon, to explore a remarkable journey that began with a teenage trip to Europe and a life-changing glass of Chianti. What started as a dream of becoming a pediatrician quickly evolved into a passion for winemaking, leading to studies at University of California, Davis, a successful career in Sonoma County, and eventually the creation of a winery focused on estate-grown wines and environmental stewardship. The conversation dives deep into the realities of modern winemaking, from vineyard management and soil composition to the transition from conventional farming to certified organic and biodynamic practices. Mark explains why healthier vineyards produce more expressive wines, clears up common misconceptions about sulfites, and shares how a commitment to sustainability brought bees, wildlife, and balance back to the vineyard. Wine lovers will also appreciate an insider's look at estate-grown wines, and terroir. Beyond the vineyard, this episode highlights Mark's beautiful creation of a welcoming historic urban tasting room in San Francisco. Filled with stories of risk-taking, authenticity, and a relentless pursuit of quality, this episode offers a fascinating look at how great wine is made—and why passion, purpose, and a little courage can leave a lasting mark on the industry. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail In this episode of Inside the Bunghole, Pam and James sit down with winemaker and consultant Matthew Jacobs of Jacobs Consulting to uncover what really happens behind the scenes of the wine business. Working alongside his father Jac, a veteran with more than four decades of harvests under his belt, Matt explains how their father-son consulting team helps wineries troubleshoot problems, improve wine quality, and navigate the thousands of decisions that separate good wine from great wine. From cellar audits and emergency phone calls to helping wineries avoid costly mistakes, listeners get a rare look at the unsung heroes who keep wine flowing from grape to bottle. The conversation dives deep into the business and science of winemaking, covering everything from vineyard diseases and soil evaluation to barrel aging, blending, closures, and sourcing fruit. Matt explains how modern wine brands can launch without owning a vineyard, why bulk wine isn't necessarily low quality, and how consulting winemakers help clients create wines that match both their vision and their budget. Along the way, he shares insider knowledge about the realities of vineyard management, wine economics, and the balancing act between artistry and profitability in an increasingly competitive industry. But beneath the technical discussion lies a story about family, mentorship, and passion. Matthew reflects on growing up around wineries, learning the craft from his father, and building a business together rooted in integrity and hard work. With plenty of laughs, candid industry truths, and more than a few "how the sausage is made" moments, this episode pulls back the curtain on the romantic image of wine and reveals the dedication, expertise, and relentless problem-solving required to bring every bottle to life. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail In this episode of Inside the Bunghole, the hosts welcome Remi Cohen, CEO of Domaine Carneros, for a lively conversation about sparkling wine, leadership, and the evolving California wine industry. Remi shares her path from New Jersey to California, studying at UC Berkeley and UC Davis before building a career in Napa Valley viticulture, winemaking, and winery management. The discussion explores the unique terroir of the Carneros region, the legacy of legendary founding winemaker Eileen Crane, and the challenges of taking over as CEO during the height of the pandemic. Remi offers fascinating insights into traditional-method sparkling wine production, the influence of Champagne, and why California sparkling wines have earned a place alongside the world’s most respected bottles. Along the way, the conversation mixes wine education with plenty of humor, touching on everything from food pairings and vineyard sustainability to industry trends and consumer tastes. Whether you're a seasoned wine enthusiast or simply someone who enjoys a great glass of bubbly, this episode provides an engaging look at the passion, craftsmanship, and optimism driving one of Napa Valley’s most iconic sparkling wine producers. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail In this lively episode of Inside the Bunghole, the crew welcomes Natalie Bath of Rudd Estate, a Napa Valley native who traded LSAT prep for harvest season and never looked back. Natalie shares her unconventional path into winemaking—from pouring wine at a local French restaurant to chasing harvests across the globe—ultimately finding her calling in the cellar. Along the way, the gang uncorks plenty of laughs, including the usual cheeky banter and a few well-placed bunghole jokes.  Natalie dives into the realities of harvest life—long days, nonstop cleaning, and the kind of teamwork that turns coworkers into family. She breaks down what it really means to work your way up in the wine world, from “cellar rat” duties to becoming head winemaker at Rudd. The conversation also explores the advantages of estate-grown fruit, the art (and occasional chaos) of vineyard management, and how hands-on control can elevate wine from good to exceptional.  Things get especially interesting when the discussion turns to biodynamics, where science meets a little bit of “hippy dippy” philosophy. Natalie explains how lunar cycles, natural composting, and ecosystem balance influence the final product—while the hosts keep things grounded with humor and curiosity. The episode wraps with a look at Rudd’s wine portfolio, innovative projects, and the evolving future of Napa winemaking, all served with a generous pour of insight and irreverence. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail On this episode of Inside the Bunghole, we welcomed Scott Lindstrom-Dake of Thumbprint Cellars, a Sonoma County winemaker whose background in art deeply informs every bottle he creates. Scott shared his unconventional path into winemaking, which began in art school and evolved through curiosity, creativity, and a growing appreciation for wine as a form of expression. What started as a practical way to enjoy better wine on a student budget became a lifelong pursuit, with Scott ultimately transforming winemaking into an artistic medium—one rooted in balance, narrative, and personal identity, symbolized by the thumbprint label that bears his own mark. Throughout the conversation, Scott Lindstrom-Dake explored his philosophy of sourcing exceptional grapes from trusted growers across Sonoma County rather than farming himself. His portfolio spans a diverse range of varietals, including Chardonnay in both stainless steel and oak styles, old-vine Carignan, Grenache Blanc, Cabernet Franc, and Zinfandel-based blends. He emphasized the importance of vineyard relationships, thoughtful harvest timing, and restraint in the cellar, allowing the fruit to lead the process. For Scott, winemaking mirrors cooking more than baking—grounded in technical understanding but guided by intuition, aesthetics, and experience. His candid, humorous, and thoughtful approach made for an engaging conversation that perfectly captured the spirit of Inside the Bunghole—where wine is both serious craft and joyful exploration. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail In this episode, Pam, James and German kick things off by introducing the concept of private label wines—what they are, how they’re made, and why they’ve become such an appealing option for restaurants, country clubs, businesses, and creatives who want a wine that reflects their own identity.  German, shares his personal journey of building his own wine brand, emphasizing creativity, collaboration with winemakers, and the importance of authenticity. Pam and James discuss the business side as well—startup volumes, margins, branding, distribution laws, and why visual identity and storytelling often matter as much as what’s in the bottle. The hosts highlight how private label wine can be both a profitable business move and a powerful marketing tool, while also acknowledging the challenges of competition, sales, and distribution. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail Hosts Pam, James and German are joined by wine expert Katie Finn, who explains the origins of Beaujolais Nouveau as a post-harvest celebration among French winemakers. The discussion covers how the wine is made using carbonic maceration—fermenting whole grapes in an oxygen-free environment—which results in a light, fruity, low-tannin wine meant to be drunk immediately rather than aged. Katie dives deeper into why Beaujolais Nouveau tastes the way it does, describing its fresh, juicy profile, subtle fizz-like texture, and high acidity, which makes it especially food-friendly. The episode concludes with encouragement for listeners to keep an open mind, try different producers, serve the wine slightly chilled, and see Beaujolais Nouveau as a joyful, communal celebration of wine, harvest, and shared experience. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail Buzzed Buddy joined us on Inside the Bunghole through its creator, Jay Nixon. Jay broke down the science behind Buzzed Buddy in a way that was approachable, candid, and refreshingly free of hype. He explained how the product supports alcohol metabolism by targeting the toxins created when we drink, rather than interfering with the buzz itself. Built around a simple three-ingredient formula—milk thistle for liver support, L-cysteine for brain protection, and dihydromyricetin (DHM) to help neutralize acetaldehyde—Buzzed Buddy reflects Jay’s philosophy of minimalism and efficacy. No “pixie dust,” no unnecessary additives, just ingredients backed by research and centuries of use. What made Jay Nixon such a compelling guest was not just his knowledge, but his perspective. The conversation naturally expanded into how modern drinkers are rethinking balance, wellness, and sustainability—especially as we age and still want to enjoy great wine, cocktails, and long tasting days. From Napa marathons to Vegas nights, Jay spoke honestly about drinking smarter, not less, and about extending our enjoyment of wine for years to come. His appearance added depth to our ongoing journey through wine, reminding us that taking care of the body is just another way of honoring the experience in the glass. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail This week on Inside the Bunghole, Lance and James chat with Napa legend and resident grape whisperer Peter Heitz, the winemaker at Turnbull Wine Cellars. Heitz isn’t just any guy with a corkscrew — he’s a 14th-generation grape grower who somehow managed to turn “fine, I’ll take the job” into 18 vintages of world-class wine. He tells us how he stumbled into Turnbull, discovered the team wasn’t broken (just underloved), and turned a bunch of “okay” wines into bottles people proudly bring to their mom’s birthday dinners. Peter breaks down the art of “doing less” in winemaking — basically, how not to screw up a good grape. He compares himself to a midwife instead of a surgeon, preaches the power of letting the wine be itself, and takes some hilarious jabs at overproduced, over-oaked “stick and chip” wines. (Spoiler: if your wine needs a push-up bra, it’s not a natural beauty.) Between lazy-eye jokes, pink-eye accusations, and life lessons about teamwork and humility, the crew somehow still manages to talk about actual wine. It’s a perfect blend of humor, heart, and hangovers. From $19 million worth of dumped juice to the great “mystery grape” that turned out to be Lagrine, Peter proves that real craftsmanship isn’t about perfection — it’s about passion, patience, and knowing when to walk away from bad vino. So pour a glass, lean in, and prepare to toast to doing less, loving your team, and letting the grapes (and jokes) breathe. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail In this captivating episode of Inside the Bunghole, the team sits down with Mark Stone, a seasoned restaurateur and business partner of Chef Angelo Sosa, to explore his culinary ventures across the country. From Tía Carmen in Indian Wells and Phoenix to Makoto in Vail and Knife Italian Steak in Dallas, Mark shares how his background in international finance evolved into a career in high-end hospitality. His love for wine, first sparked during his Harvard days via a student-led tasting group, continues to influence his approach to restaurant curation. His restaurants aren’t just award-winning for their food—Tía Carmen, for example, recently earned a Wine Spectator Award of Excellence for its diverse and thoughtful wine program. Mark dives deep into his philosophy around restaurant development, wine list curation, and sourcing, emphasizing sustainability and locality—from Coachella Valley produce to Santa Monica farmers’ markets and Sea of Cortez seafood. He walks listeners through the rigorous process of selecting restaurant locations, why hotels offer strategic advantages, and how travel is a key ingredient in creating authentic concepts. Whether it’s partnering with chefs to build thoughtful menus or flying to Asia for inspiration, Mark insists the process must include both creative exploration and hard business sense. He also gives listeners a taste of their luxurious dishes—like aged mole and steaks with bone marrow butter paired with bold reds. The conversation wraps with Mark’s views on wine education and service, praising his staff for delivering elevated yet approachable dining experiences. He discusses how wines are selected to match both the Southwestern cuisine and regional guest preferences, with the help of world-class sommeliers like Eduardo Dingler. He also touches on the importance of inclusivity on a wine list—featuring both premium and affordable selections. With humor, humility, and a touch of Harvard sophistication, Mark offers rare insight into how excellence in hospitality is built, sustained, and elevated. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail In this episode of Inside the Bunghole, the team welcomes winemaker Brian Marquez from Weins Cellars, a legacy winery located in Temecula, California. Brian shares the story of Weins' 20+ year journey, from its beginnings in Lodi to becoming one of the “Four Castles” of Temecula wine country. Known for producing over 30 varietals and upwards of 100 different SKUs, Weins has built a diverse portfolio—from sparkling wines and white ports to bold reds—crafted to appeal to a wide range of palates. Brian kicks things off with their popular sparkling wine, “Blanc de Blanc,” and discusses the local and historic fruit sources they work with, including old vines from Cucamonga and heritage plantings near Native reservations. Brian’s personal journey from event bartender to head winemaker is filled with humility, hustle, and heart. A self-taught craftsman shaped by the mentorship of the Weins family, Brian describes learning the ropes—from cellar hand to creative winemaker—through hands-on experience and a willingness to taste, learn, and adapt. His breakthrough came in 2013 when he was given the reins on Chardonnay production, ultimately earning a 90+ rating from Wine Enthusiast. Since then, he’s gone on to craft award-winning wines such as their Arneis and Refugio Cabernet Sauvignon, while also representing the winery in prestigious competitions and even judging international wines himself. The episode also explores the evolution of Temecula as a wine destination, the technical side of winemaking (including a deep dive into barrel selection and toasting), and why Weins Cellars prioritizes the direct-to-consumer experience over mass distribution. Brian discusses how their family-oriented vibe, member-exclusive experiences, and music-driven events help create lasting memories. The winery’s commitment to crafting elegant, approachable wines—like their fan-favorite Refugio Cab—has made them a standout in Temecula's growing wine scene. It’s a heartfelt, informative conversation about legacy, labor, and loving what you do. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail In this rich and candid episode of Inside the Bunghole, the hosts sit down with Rajeev, founder and producer of Kubani Wines, a boutique winery nestled near downtown Napa. Rajeev shares how an unexpected trip to Napa in 1997, prompted by his lawyer, sparked a lifelong romance with winemaking. Now partnered with winemaker Bobby Moy, Rajeev emphasizes crafting wines that are elegant, approachable, and ready to drink—no snobbery required. The conversation also highlights their rosé, a refreshing blend of muscat, tempranillo, grenache, and mulberry, and the “Red Crush,” a laid-back blend ideal for spontaneous moments. Rajeev opens up about balancing his ongoing career as a KFC franchisee with his passion for wine, revealing that Kubani is not just a business, but a family venture inspired by his children’s names—Kunal and Shabani. He discusses the practical choice of sourcing grapes over vineyard ownership, explaining the complexity and generational commitment required for farming. The conversation dives deep into wine production techniques like whole-cluster fermentation and the importance of barrel aging, blending, and aeration, showcasing the thoughtful craftsmanship behind each bottle. He also shares insights into Napa's diverse soil profiles and how vintage variations affect grape character. In the final segment, Rajeev reflects on the collaborative spirit of the wine industry, especially in Napa, where winemakers openly support one another rather than compete. With limited production, Kubani Wines is self-distributed via their website and select partners like La Fe Wine Bar. The episode wraps with a conversation on food pairings, wine club plans, and a deeper appreciation for how wine intersects with mood, food, weather, and company. It’s a heartfelt journey through one man’s passion project turned legacy-in-the-making. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail 🍇 From Croatia to California: A Winemaking Legacy In this heartfelt episode, Ivo Jeramaz of Grgich Hills shares the remarkable story of his uncle, Miljenko “Mike” Grgich—a Croatian immigrant whose 1973 Chardonnay triumphed at the historic 1976 Judgment of Paris, placing Napa Valley on the global wine map. Mike’s journey from a modest upbringing in Croatia to becoming a pivotal figure in the wine world is filled with resilience and vision. Ivo recounts how Mike’s early exposure to winemaking, combined with inspiration from a professor’s tales of Napa as "paradise," ultimately led him to California, where he spent his life building a world-class winery and legacy. 🌿 Regenerative Roots and Hard-Earned Wisdom Ivo’s personal story echoes his uncle’s grit. Arriving in the U.S. in 1986 with a mechanical engineering degree and no prior experience in winemaking, he started at the bottom—washing barrels. Guided by a strong work ethic rooted in his upbringing on a Croatian farm, Ivo rose through the ranks. Over time, he became deeply committed to regenerative farming, realizing that exceptional wine starts with healthy soil. He transitioned Grgich’s vineyards to organic practices by 2003 and biodynamic principles soon after, despite early skepticism from traditionalists. His philosophy embraces nature’s wisdom, rejecting chemical farming in favor of biodiversity, soil health, and microbiological vitality. 🐝 Biodiversity, Biostimulants, and the Future of Wine Now a passionate advocate for regenerative organic farming, Ivo details how Grgich Hills integrates ancient wisdom and modern science. From introducing cover crops and livestock to nurturing soil microbes, the vineyard operates as a thriving ecosystem. Ivo emphasizes that real change begins with respecting nature—and people. The winery’s new ROC (Regenerative Organic Certification) not only supports environmental sustainability but also ensures fair treatment and health safety for farm workers. His insights reveal that the future of wine lies not just in flavor, but in integrity—from grape to glass. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail 🌲 Wine on the Edge: Domaine Anderson’s Cool-Climate Vision Darrin Low, winemaker at Domaine Anderson, shares the story of crafting exceptional Chardonnay and Pinot Noir from California’s northernmost wine region—Anderson Valley. Nestled near the coast and defined by its cool maritime climate, the valley offers ideal conditions for delicate, acid-driven wines. With vineyards at elevations up to 600 feet and just 25 miles from the Pacific, Darrin explains how this unique terroir, once scouted by the Louis Roederer Champagne family, provides the foundation for Domaine Anderson’s still wine program, which began in 2009 as a complement to their renowned sparkling wines. 🌿 Farming with Purpose: From France to Philo Darrin's winemaking roots trace back to his upbringing in Healdsburg and his education in Bordeaux, where he studied enology and developed a respect for Old World technique. His experience at wineries like Flowers and Grgich Hills sparked a passion for biodynamic and organic farming—principles he’s implemented at Domaine Anderson. Today, 50 acres of their estate are certified organic, with two-thirds also biodynamic. Darrin discusses the impact of dry farming, cover crops, and sheep grazing, emphasizing how soil health and biodiversity create wines of elegance, complexity, and balance. 🍷 The Style and Soul of Anderson Valley Chardonnay Darrin’s winemaking philosophy focuses on restraint, terroir expression, and continuous evolution. He favors low-alcohol, lightly oaked Chardonnays and Pinots that reflect their cool-climate origins rather than chase big, bold California stereotypes. With a tasting room nestled in Philo and a growing wine club, Domaine Anderson welcomes visitors to experience a slice of Napa’s past in a quieter, more rustic setting. Darrin's love for Chardonnay, combined with his humility and technical depth, paints a portrait of a winemaker rooted in tradition but always reaching for the next level. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]

Send us Fan Mail A Legacy Rooted in Wine and Family The episode kicks off with lighthearted banter and a warm welcome to the first Inside the Bunghole episode of 2025, featuring Michael Keenan of Keenan Wines in Napa Valley. Michael shares the multigenerational story of his family's vineyard, which began when his father, Robert Keenan, was inspired by his father-in-law's wine collection and purchased the Spring Mountain property in 1974. At the time, Napa was far from the food and wine mecca it is today, but Robert had a vision of producing first-growth quality Cabernet Sauvignon. Spring Mountain’s ideal east-facing slopes and abundant water supply made it the perfect location. Michael reminisces about the winery’s origin, including its ghost winery roots (the property housed a winery from 1890–1930) and the early Bordeaux varietals they were the first to plant on that specific land. From Wandering Seeker to Reluctant Winemaker Michael’s personal journey into winemaking wasn’t direct. After high school, he traveled the world, became a vegetarian, and meditated in India before returning home in 1977. Initially working the harvest temporarily, he pursued a career in carpentry and general contracting for over 20 years. A family dispute later separated him from the winery, but after the death of his stepmother and reconciling with his father, Michael took over operations in 1998 with one condition: total control. Over time, he reestablished the winery’s reputation, embraced a restrained, old-world style of winemaking, and distanced himself from overly ripe Napa wines, aligning more with French techniques that emphasized balance, savoriness, and complexity. Craft, Chemistry & the Keenan Identity The conversation shifts into the mechanics of winemaking—Michael explains his preference for mostly neutral barrels and minimal oak influence, likening barrel use to salt in cooking: essential but never overpowering. He also criticizes the use of additives like MegaPurple, which mask a wine’s true characteristics and require toxic stabilizers. As the discussion continues, Michael shares stories about label design rooted in family history, his deepening pride in the winery over time, and the upcoming 50th vintage celebration. Notably, the Tribute wine—a 50/50 blend of Bordeaux clones—symbolizes both a viticultural and emotional milestone, coinciding with his father's passing and marking a profound evolution in both the vineyard and Michael’s stewardship. Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media:  Facebook and Instagram @insidethebunghole Twitter @bungholepodcast Our webpage is insidethebunghole.buzzsprout.com OR email us at [email protected]