Duff Bevill
speaker
37 appearances
1 recordings
1 series
first heard Jan 2025
last heard Jan 2025
Duff Bevill’s voice in public audio — every appearance, attributed to the second.
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Appearances
They're different styles, and again, that's part of the marketing. The Lambert Bridge is in what's called a Bordeaux style. Okay. Because Sauvignon Blanc Bordeaux, it's an original region. And then the other one you're pouring right now is a Burgundy style bottle. And then you get into colors, and there's smoke, and there's green, and there's all sorts of different shades. It smells different.
Does it? Do your finger test, Dave.
But I think he was just screwing with me. The purpose of that is, it's really mostly for red wines, is my belief, my understanding. And so when they're lying on their side aging for years and years and years, they start dropping sediment out. And so when you get ready to drink that bottle of wine and you turn it upright, you want the sediment to fall down into the edges.
So when you're pouring the wine, it's not getting in your glass. So that's sort of part of that story on that.
Could be. Now, it's interesting. The Lambert Bridge is 100% Sauvignon Blanc grape, but the Nori is, and I just read, and I have the owner of Nori send me some footnotes on tasting notes, and I didn't realize he blends that. with 3% of a variety called Gewurztraminer, and that's an Alsatian or a German-Austrian grape variety that goes back hundreds and hundreds of years.
And that just gives it a little bit different, like, I think, fruity quality to it. So there's an influence of that in there, too, and I can't tell you exactly what it is. What are you getting out of it?
And that's the acidity. And that's a winemaker style. They'll choose to make them in one particular style or the other, and they have certain emphasis and the balance. And both of them are – the reputation of Sauvignon Blanc is it's really good with seafood. That's like the go-to. You want to have like a Cabernet Sauvignon or a Zinfandel. They sell just steaks, hamburger even, you know. Right.
But Sauvignon Blanc is great with fish. I mean – The truth is all of us guys in the business, we drink it whenever we want to drink with whatever we want.
We don't care. The comments you're making, you made a comment earlier that you had some bad experiences with wines before you came back to California and gave it a try. Yes. With some better quality. A lot of people confused, like both of those. are bone dry. There's no residual sugar at all in those wines. So all that, that sweetness you're sensing is actually, and that's a goal of a winemaker.
That's the fruit that's coming through this, the quality of the fruit coming through. And that's, that's a plus. I mean, that's a compliment to the grower and the winemaker. When you're, you're sensing that sweetness to it, that's fruit that you're, you're picking up. They're not, not sugar, which is, which is a compliment to a very good either of these.
No, I like Sauvignon Blanc. Spending all my adult professional life in Dry Creek Valley. Dry Creek Valley's history is Zinfandel. It goes back to the late 1860s, like 66, 67, 1867. So Zinfandel has been in this valley forever. And I was lucky enough to come here when a lot of the old children of Italian immigrants were still, they were in their 70s and 80s when I met them.
And they were all, you know, ancestors of that red grape that their immigrant parents planted and grew. They didn't bring it from Italy with them, but they planted that grape before Prohibition. And then after Prohibition. And so we, you know, my favorite red grape still is Zinfandel. There's others, but still Zinfandel. And I love Sauvignon Blanc.
Sauvignon Blanc does really well in Dry Creek Valley. It's made me money. So I like it for that side of it too, you know. But yeah, my favorite white grape is Sauvignon Blanc and favorite red, it's got to be Zinfandel still.
I'm glad to like wines and hoping to come to California and see you sometime.
The Labrador Bridge is a pretty small production, and I think it's only for their tasting room and their wine club. Okay. And Norrie's the same thing. He's a one-horse operation. He sells – he's actually –
uh a japanese immigrant he came here to work in the wine industry many years ago started his own winery after he got a lot of experience and so he sells most of his wine back in i think most of it goes to tokyo i think so it's a small production too that's available i mean uh you can get that his uh his uh facilities here in northern california so if you go online with either one of them
you can figure out how to get your hands on those wines.
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