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

Send us a text 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 a text 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 a text 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 a text 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 a text 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 a text In this rich and candid episode of Inside the Bunghole, the hosts sit down with Rajiv, founder and producer of Kubani Wines, a boutique winery nestled near downtown Napa. Rajiv 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, Rajiv 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. Rajiv 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, Rajiv 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 a text 🍇 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 a text 🌲 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 a text 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]

Send us a text Welcome to Season 5!  Who would have thunk?!  We start this season off with a bang as we are interviewing Angela Mondavi...not only an accomplished 4th generation wine maker, from an iconic family in American viticulture, but she is an ass kicking entrepreneur, with several businesses under her belt, of course they pertain to the family business of making AMAZING wines.  The Mondavi family has a checkered past where 1/2 the family pursued winemaking under the family name of Mondavi, while the other half stayed true to their beginnings at their historic Charles Krug winery in Napa Valley.   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 a text James and Pam had an amazing time at the 2024 Palm Springs Food and Wine Festival, put on by Hocker Productions.  Join them as they look back on the interviews with some great wine families, wine experts they met and discovered there.  Make sure to visit palmspringsfoodandwine.org if you are planning a visit to Palm Springs in the fall.  This event is a MUST if you are going to be in the area.  The foodies (and winos) will not be disappointed!  Great guest speakers, celebrity chefs, and of course some beautiful wines, mostly boutique wines that are hard to find, but well worth the search!  As Michael Green said, "I can't separate a glass of wine from the people I shared it with." 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 a text Have you ever thought about a career where drinking wine was actually a necessary part of your job description?  Well, look no further!  Scott Halterlein, who is a wine rep for Breakthru Beverage Group, one of the very top distributors in the US, gives us the ins and outs, ups and downs of what it takes, besides a liver of steel, to become a successful beverage distributor.  A very fun show, learning about some of the career choices you have if you want to break into the adult beverage industry!  It's not all fun and games and debauchery! 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 a text The tasting room of Auteur wines is exquisitely unique...a beautiful, quaint bungalow purchased from the 1915 Sears and Roebuck catalog and restored at its current location in the heart of downtown Sonoma, a little slice of history! What is better than this nostalgic location are the wines that Auteur Wines is producing!  Specializing in Pinot Noirs and Chardonnays, we tasted wines from sixteen vineyards that they source their grapes, throughout the coastal climate of Northern California.  Auteur specializes in small-batch wines that highlight the terroir.  Join us as we taste and chat with Angie, the Director of Sales and Marketing.  She gives us a history lesson on Sonoma and gives us insight into the sustainable winemaking efforts of Kenneth J.  Next time you are in Sonoma, definitely call for an appointment, 707-938-9211, and get transported by the wistful surroundings and the beautiful wines of Auteur! www.auteurwines.com FB: Auteur Wines Insta: @auteurwines x: @auteurwines 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 a text On our recent road trip to Sonoma, we had an enchanting visit to Three Sticks tasting home, the 1842 Vallejo Casteñada Adobe  in downtown Sonoma.  We were equally captivated by the charm and history of the downtown area, and the amazing wines of 3 sticks!  We got to sit down with Director of Winemaking, Ryan Prichard who is known for crafting distinctive estate pinot noir and chardonnay wines that showcase Three Sticks’ iconic Sonoma County vineyards.  You can really taste the terroir from the very unique locations where Three Sticks grows their grapes! Prichard was named by Wine Enthusiast as one of the Maestros of Chardonnay in 2022.  But we think he nailed them ALL!  This episode is part wine appreciation, part wine education, and what an amazing teacher!  Thank you, Ryan for an incredible experience! Find out more about their wine club and wines at: threestickswines.com FB & Insta: @threestickswines 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 a text Meet Matthew Villard, the passionate owner and winemaker behind MCV. He is on a mission to create a name for Petite Sirah wines, and doing a great job at it!  His love for wine blossomed around the family dinner table, fostered by his European-minded parents' perspective on alcohol. Matt pursued his wine education at the University of California, Davis. This is truly a family affair, Mathew, along with his wife, Teresa and his sons, are often times found in the tasting room in Paso.  Make sure to check in to their wine club as they host some great events, with pairing unusual menus with his unique wines.  His passion for the Petite Sirah grape is evident, infusing each bottle with his unwavering commitment to quality. From vine to glass, Matt's dedication shines through in every sip of MCV wine. www.mcvwines.com Insta:  @mcv_wines 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]