12/30-Encore Broadcast Michael Horn visits with English Knowels and Roger Louer

Michael Horn and English Knowles Talk With Roger Louer, Managing Partner of Calistoga Cellars & Roberts + Rogers Howell Mountain!

WINES: Calistoga Cellars (Chard, Sauv Blanc, Cab) Roberts + Rogers (Howell Mountain Cabernet)

ABOUT ROGER:

Roger Louer has been in the wine business for 40 years, first as a distributor, then as a vineyard owner, and now finally as the founding partner of two Napa wine brands: Calistoga Cellars and Roberts + Rogers Howell Mountain.

THE STORY OF CALISTOGA CELLARS In July 1996, Roger Louer and several of his best friends bought 11 acres of vineyards in Napa Valley, near Calistoga, along with the Blossom Creek Cottage. Originally, there was no plan to create a winery. But after a few years of selling grapes to some of Napa's top wineries, they decided to take the plunge into the winemaking world.

Roger writes: "Friends from around the Country would come visit my wife and me, stay in the Blossom Creek cottage, and begin to become emotionally invested in what we were doing. So I thought, why not invite our friends to become part of the winemaking process, and make them partial owners? Sharing that process with our friends has been the key to our success. With partners all over the country, we have ambassadors in many major US markets."

The wines of Calistoga Cellars are produced from small lots of select varietals from our estate vineyard in Napa. We also purchase fruit from premium Napa growers under long-term vineyard contracts, including the vineyard of managing partner, and our guest Roger Louer. The long-term contracts for premium fruit ensure that the wines consistently represent estate-bottled quality. Calistoga Cellars currently produces Cabernet Sauvignon, Chardonnay and Sauvignon Blanc.

THE STORY OF ROBERTS + ROGERS A few years later, an opportunity to farm a vineyard on Howell Mountain came available. Roger recognized Howell Mountain as one of the most unique and special microclimates in California, and could not pass up the chance.

Howell Mountain sits east of St. Helena, at an elevation ranging from 1400 to 2200 feet, and is considered one of the most prestigious wine growing regions in the world. Comprised of approximately 600-700 planted acres (out of an approximate total of 14,000), this sub-appellation of Napa Valley, California is home to some of the Napa Valley’s premiere brands, producing primarily Medoc varietals: Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. One of the central characteristics of this appellation is that Howell Mountain sits above the fog-line. This important climatic fact means the temperature tends to be about 10 degrees cooler during the day than the valley floor and substantially warmer in the evenings, resulting in longer days. Those factors, along with the volcanic soils, allow for longer growing seasons, which in turn produce very intense fruit. The wines have very strong tannic structure that aids the intensity of the fruit allowing for excellent aging possibilities.

IN 2000 Roger Louer planted 17.5 acres of Cabernet Sauvignon, Cabernet Franc and Merlot on Howell Mountain, near Las Posadas Road. The vineyard was planted with tight spacing due to the mountain conditions--about 1244 vines per acre. The soils were volcanic white, powder tuffa soils, perfect for drainage and giving mineral-rich complexities to Cabernet. The vineyard generally receives sunlight for a longer period during the day because it is above the fog layer that typically comes into Napa Valley in the later afternoon. As a result of the vineyard elevation and sun exposure the temperatures are more consistent between day and night, extending the overall ripening period. This consistency aids the ability of our vineyard to produce quality grapes each vintage. The resulting wines are soft and elegant, with finesse reminiscent of wines from the Haut-Medoc.

Roberts and Rogers Howell Mountain 2004

92 pts. Connoisseurs' Guide to California Wine

"Kudos to this new effort for finding all the depth of fruit that is possible in this challenging growing area."

Roberts and Rogers Howell Mountain 2005

93 pts. The Wine Spectator - Insider April 2009

"Intense and rustic, with a potent mix of laomy earth, mineral, dried currant, sage and dusty berry flavors that are compact, full-bodied, tight and tannic. Finishes with a burst of blueberry and wild berry fruit. Drink now through 2016."

93 pts Wine Enthusiast - May 2009

"Cellar Selection. Here's one for the cellar. The tannins swamp the mouth, giving a hard, astringent edge. But the wine is beautifully balanced and dry, with a deep core of black currants, blueberries, spicy plums, ceda and minerals. Impressive. Best after 2010.

Roberts and Rogers Howell Mountain 2006

90 pts Wine Enthusiast

12/23-Encore Broadcast Michael Jordan visits with Chef Azmin & Martin Diedrich

Chef Azmin - Sapphire Laguna
Chef Azmin Ghahreman is a citizen of the world. Born in Iran, educated in Switzerland, having lived and worked all over the world. Over the last 20 years, this widely-traveled industry star has immersed himself in the cooking styles and cuisines of: classic and nouvelle French; Mediterranean, Hawaiian Pacific Rim, Asian, Middle Eastern, Modern Australian, American Southwest and American Pacific Coast/California.

He now calls Southern California his home and base for his various culinary projects which have been lauded by guests, customers and media from far and near. In fact, OCMETRO BUSINESS listed Ghahreman as one of the “2007 Hottest 25 People in Orange County” and dubbed him ‘rock star chef’.

He is an actively involved with local school efforts to educate children about healthy and sustainable foods, as well as a supporter for cause-related organizations, including The March of Dimes; Juvenile Diabetes Research Foundation; National Kidney Foundation; Miracles for Kids, and the AIDS Foundation.

This 47-year-old resident of San Juan Capistrano shares his life and culinary passions with his wife and their three young children. His hobbies are very much related to his profession and include gardening, everything about wine, learning more about the worlds of spices and cheese.

Martin Diedrich - Kéan Coffee
Martin Diedrich grew up in Guatemala where his family owned a small coffee farm. In 1983, Martin left behind a blossoming career in Mayan archeology and came to Costa Mesa to help his parents with their small custom coffee roastery. During that year his vision emerged to create community meeting places where folks could gather and enjoy his family's high quality coffee. He founded the first Diedrich Coffee coffeehouse in Costa Mesa in 1984. Under Martin's direction, Diedrich Coffee grew to nearly a dozen locations over the next ten years and earned the reputation as "The Best Coffeehouses in Orange County". These original coffeehouses were exciting, creative hives of activity and the most popular gathering places in their respective neighborhoods.

In September of 1996, Diedrich Coffee went public. Within a few years there were more than 30 Diedrich Coffeehouses in California, Colorado and Texas. Martin Diedrich is now considered one of the pioneers of the coffeehouse phenomenon. Martin has been a Master Roaster for 21 years and is an internationally recognized coffee expert. In 2005 Martin was presented with the Specialty Coffee Association's Lifetime Achievement Award an award only bestowed on a handful of other individuals, including, Alfred Peet the founder of Peet's Coffee, Jerry Baldwin the founder of Starbuck's, George Howell the founder of Coffee Connection in Boston, Dr. Illy the family patriarch of the Illy Coffee.

In June of 2004, Martin resigned his position at Diedrich Coffee, and began to manifest a new vision: a state-of-the-art, cutting edge coffeehouse that would bring back the community feeling, coffee connoisseurship, and cultural atmosphere of his early Diedrich coffeehouses, as well as embrace his ideal that businesses should model community and global responsibility and awareness, both environmental and cultural. In December of 2005, Martin and Karen Varese Diedrich opened the doors of Kéan Coffee in Newport Beach, California. Named for their only son, Kean, Kéan Coffee is just a stones throw from the first location where Martin had originally joined his parents Carl and Inga. Kéan Coffee has already developed a loyal following of customers with its high quality artisan coffees fresh roasted onsite daily by Martin himself, in a world-class roaster built and manufactured by his brother Stephan Diedrich in Sandpoint Idaho. Through Kéan Coffee, Martin Diedrich is taking his community coffeehouse vision to the next level.

12/16-Encore Presentation Michael Jordan visits with Matt Viotto & Stephen Kelly and Mathew Sharp

Matt Viotto - Talbott Vineyards

Talbott Vineyards is an estate winery that grows & produces world-class Chardonnay & Pinot Noir from two of Monterey County’s grand cru sites: our Diamond T Vineyard in Carmel Valley & our legendary Sleepy Hollow Vineyard in the Santa Lucia Highlands. Guided by founder Robb Talbott & renowned winemaker Dan Karlsen, these all-estate wines have gained a reputation for their lushness, elegance & great aging potential, and have become benchmarks of quality on the Central Coast.

Stephen Kelly & Mathew Sharp - National Portfolio Manager with Domaines Barons de Rothschild (Lafite) for Pasternak Wine Imports

Stephen & Mathew will be discussing the properties around the world including Chateau d’Aussieres in the South of France, Los Vascos in Chile and Caro in Argentina.

12/9-Michael Jordan talks to Mitch Cosentino & Michael Rossi and Ray Gonzalez

Mitch Cosentino - Cosentino Winery

December 17 -- Cosentino Winery Holiday Open House
Celebration: Come join us as we celebrate the holiday season with new wines and yummy holiday nibbles. 7415 St. Helena Hwy, Yountville
Fee: $20/Complimentary Wine Club + 3 guests Time: 12-4pm Phone Number: 707.921.2894

In 1980, Mitch Cosentino began making wine from small lots in Modesto, California. Moving his operation to Napa Valley nearly 10 years later, he pursued his dream of becoming a great Napa winemaker. His highly skilled and artistic style of winemaking has enabled him to craft award winning wines with an old world attitude.

Mitch’s winemaking philosophy was to start from the soils of Northern California, so he set out to find the perfect vineyards for his wines. “The greater knowledge I have of local terroir and where my fruit is sourced,” Mitch says, “the greater knowledge I have of the blends, how the fruit will come together in bottle and how consistent my wine will be from vintage to vintage.” Mitch’s sophisticated palate has aided him as a judge for many wine competitions, such as the Los Angeles International Wine and Spirits Competition, and others throughout the country.

On the rare occasions that Mitch isn't at the winery, he can be found honing his skills on the golf course.


Michael Rossi & Ray Gonzalez - The Ranch Restaurant and Saloon

A 20,000 square foot restaurant, wine cellar and saloon featuring live country music located on the ground floor of the new Extron Electronics Corporate Headquarters at 1025 East Ball Road in Anaheim, California. THE RANCH is a long time dream and vision of Andrew Edwards, president and owner of Extron Electronics, a leading manufacturer of professional AV system integration products for over 28 years.

THE RANCH RESTAURANT

THE RANCH Restaurant will feature true American regional cuisine. We’re cooking from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of the farm. We will honor California’s great ranches, farms and dairies, the artisan bread bakers and cheese and wine makers. Our seasonally driven menu will showcase the freshest produce in season- as nature intended. The emphasis will be on farm to table, fresh organically grown fruits and vegetables from local farms and from our own ranch in the Santa Ana Mountains.

You can look forward to mountain lamb flown in from Colorado; steaks and beef from the highest quality ranches in the U.S. and seafood sourced from those who ensure the sustainability and the bounty of our oceans. The dining experience will be in an atmosphere of comfort and truly old-fashioned genuine hospitality. THE RANCH’s wine program will feature an extensive and complete cellar and a world class selection of wine served in a friendly "non-intimidating" style. The restaurant's bar will feature a large selection of wines by the glass along with selected hand-crafted draft beers and the latest in mixology with fresh ingredients and great flavors. Don’t fret, there will also be plenty of cold longnecks in THE RANCH Saloon to cool down with after dancing the two-step, line dancing, or learning the California state dance, the “west coast swing” to your favorite country artists!

12/02-Michael Jordan talks to Dr. Pierluigi Bolla and Tom Hemenway

Dr. Pierluigi Bolla - Chairman of Valdo Prosecco

Similar to etymology which gives an account of the entire history of a specific word, the Valdobbiadene area is undeniably intertwined with the history of the Valdo winery. The wine estate and its territory complement each other: every wine, every sparkling wine, every bottle contains a subtle aromatic note that evokes the flavor of vineyards growing on the hilly slopes of the Treviso province. A cut of cultivated land of about 18,000 hectars flooded with light which shines on the green slopes of this territory sheltered by the Dolomites to the north and subdued by the Adriatic Sea to the south.

Located right in the heart of the Prosecco D.O.C. production area, the Valdo Winery has been cultivating this unique grapevine for generations.

Tom Hemenway - Thurston Wine

Tom will be joining Michael Jordan to talk about the latest in Premier Australian wines.

11/25-Michael Jordan talks with Mike Sinor & Hank Skewis

Mike Sinor - Winemaker, Center of Effort Wine

Our winemaking operations are led by Mike Sinor and Nathan Carlson, both veteran Edna Valley winemakers with longtime personal connections to the estate.

Mike’s first wine industry job was at the Lawrence estate, now home to Center of Effort. Over the past 15 years, he has dedicated himself to the mastery of Burgundian varietals, earning some of our region’s highest ratings along the way. His continual quest for knowledge has taken him to France several times, where he gained immeasurable insights from some of Burgundy’s top producers. At Center of Effort, Mike guides the stylistic direction of our wines.

Nathan’s winemaking experience in the Edna Valley spans more than 12 years. He has also made Pinot Noir in Santa Barbara County, Carneros, the Sonoma Coast and Oregon’s Dundee Hills. His work with wine industry technical leaders has forged close ties with winemakers around the world. At Center of Effort, Nathan oversees our winemaking operations and manages the estate.

Mike and Nathan became friends after frequently crossing paths in the Edna Valley. They now come full circle, back to our estate. Their expertise is instrumental in achieving the rigorous standards of quality and artistry that we demand in our wines.

Hank Skewis - Owner Skewis Winery 

Hank and Maggie Skewis founded Skewis Wines with the intention of producing high quality, vineyard designated Pinot Noirs from The North Coast region of California. The first grapes were purchased in 1994 from the Floodgate Vineyard in Mendocino County's Anderson Valley. In subsequent years we have contracted for fruit from the Russian River Valley and Sonoma Coast appellations. Our annual production has increased slowly to the current level of 900 cases.

We believe that the finest Pinot Noir can only be made from low yielding vines located in premium growing regions. We work with growers who share this belief and rigorously limit yields by means of winter pruning, spring shoot thinning, and summer cluster thinning prior to "veraison." As a result, the average crops in the vineyards we contract with are between two and two and one-half tons per acre.

Harvest dates are determined by a mixture of sugar and acid analysis, tasting and observation of the vines and fruit. Typical numbers might be 24-25 degrees Brix and pH in the range of 3.3-3.5. Once harvested, the grapes are gently crushed into small bins, fermented quite warm (up to 90-95°F) for maximum extraction of color, phenolics and complexity of fruit, then pressed into French Oak barrels where the new wine completes primary and secondary (malolactic) fermentations. An 18 month aging period follows, during which the wines are rarely handled and clarify naturally, eliminating the need for fining or filtration prior to bottling. They are bottled and aged an additional 6 months before release in October of each year.

We feel strongly that our "hands-off" approach allows the wines to develop and exhibit all the wonderful complexities for which this delicate variety is famous. Limited production and regular evaluation in the vineyard and the cellar help us to create Pinot Noirs which we feel compare favorably with the best that the new and old worlds have to offer.

11/18-Encore Broadcast Michael Jordan talks with Stephen Kelly

Stephen Kelly - National Portfolio Manager with Domaines Barons de Rothschild (Lafite) for Pasternak Wine Imports

Stephen will be discussing the properties around the world including Chateau d’Aussieres in the South of France, Los Vascos in Chile and Caro in Argentina.

11/11-Michael Jordan talks to Stephen Kelly

Stephen Kelly - National Portfolio Manager with Domaines Barons de Rothschild (Lafite) for Pasternak Wine Imports

Stephen will be discussing the properties around the world including Chateau d’Aussieres in the South of France, Los Vascos in Chile and Caro in Argentina.

11/04-Michael Jordan visits with Dana M. Merrill & Chris Avent

Dana M. Merrill - Owner, Pomar Junction Vineyard and Winery

The Merrill Family’s agricultural heritage and grape growing history dates back at least 8 generations on California’s Central Coast. A former family ranch still is home to a grape arbor planted in the 19th century. Today Dana and Marsha Merrill and son Matthew farm the vineyards, while Matthew's winemaking is complemented by winemaker par excellent, Kevin Riley.

After nearly 30 years of growing grapes for many of the finest wineries in California, ranging from ultra premium small producers to the largest international brands, the Merrill’s decided to produce their own wines. In addition to the family estate, the finest blocks of grapes from Santa Barbara and Monterey Counties are selected from vineyards managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrills who believe that control from planting and pruning through harvest, fementation and cellaring is critical for success. It also ensure a uniform dedication to Sustainability, which led our recent Certification to the SIP program within the Central Coast Vineyard Team.

Chris Avent - Cave de Lugny

In the heart of the Mâconnais, La Cave de Lugny (the largest wine producer in Burgundy) has three cellar-shops and offers a range of Burgundy, Mâcon-Lugny and Crémant de Bourgogne wines bottled on the premises. There are 3 production sites - Lugny, Chardonnay and Saint-Gengoux-de-Scissé. Wines suitable for every occasion: Bourgogne blanc et rouge, Mâcon-Lugny, Mâcon-Chardonnay, Mâcon-Peronne, Mâcon-villages, Mâcon rouge et rosé, Bourgogne Passetoutgrains, Bourgogne Aligoté, Mâcon-Cruzille, Viré-Clessé, Saint-Véran, Pouilly-Fuissé, Bourgogne Haute Côte de Beaune et Crémant de Bourgogne.

10/28-Michael Jordan talks with Nichol Cokas, Jeffrey Fink & Dana Merrill and Angelo Dalbello & Mathew Sharp

Nichol Cokas - Co-Owner J Lohr Vineyards and Wines

J. Lohr Vineyards & Wines is dedicated to producing flavorful wines that are the finest examples of quality and flavor from our given appellations. We are committed to honesty, excellence and service, with a respect for our employees, suppliers, customers, and the long-term health of our company and the environment.

Jeffrey Fink - Tantara Winery

Since 1997, Tantara has been dedicated to producing the very finest Pinot Noir, Chardonnay, and Syrah. Located on the beautiful Bien Nacido Vineyard in Santa Maria Valley (Santa Barbara County), our wines are sourced from top Central Coast growers and vineyard designate from vineyards such as Bien Nacido, Dierberg, Solomon Hills, Sanford & Benedict, Rio Vista, Talley Rincon, La Colline (Laetitia), Silacci, Pisoni, Garys', and Brosseau.

In addition to our two acres of Bien Nacido G Block Pinot Noir, in 1999 we planted ten acres of Pinot Noir and two acres of Syrah which will bring our own vineyard holding to about fourteen acres when these new plantings come online in 2005. This fruit will then make up our estate bottling.

Because of our commitment to detail and the finite amount of fruit that meets our standards, total winery production remains small.

Winemaking

California's Central Coast, from Santa Barbara to Monterey is blessed with ideal growing conditions for Pinot Noir and Chardonnay. A long growing season with abundant sunshine for sugar production but enough cool nights and foggy mornings for color extraction and complex flavors, gives us the opportunity to work with some of the best fruit in the world. It is our goal that this bounty of nature be transformed into great wine.

For Pinot Noir, the fruit is de-stemmed and fermented in open top vats. We use both native yeasts and prepared yeast culture to add complexity. Punch down is by traditional methods. After the primary fermentation, the wine is pressed and put into French Oak barrels where it undergoes a secondary or malolactic fermentation. The wine is racked after ML is complete and left undisturbed until it is assembled and bottled, unfined and unfiltered. We believe this style of winemaking lets the fruit achieve its full potential, giving wine that is seductive in the short term, while allowing the development of aromatic and flavor complexities with bottle age.

For Chardonnay, the fruit is whole cluster pressed, the juice settled then put into French Oak barrels. Both primary and malolactic fermentation occur in barrel. The lees are stirred occasionally until ML is finished, then the wine rests sur lie (on its lees) for 10 - 12 months until it is bottled. The style of winemaking we employ for Chardonnay creates enough forward fruit to make it accessible upon release, but with a structure that allows it to improve and gain complexity in the bottle.

Origin of our Name

Tantara was the name of a horse owned by Bill Cates some years ago. After Tantara was retired to pasture, she defied predictions of an imminent demise and lived to a ripe old age. Horses symbolize elegance, grace and power and in Tantara's case, long life, all of which are qualities we embrace for our wine.

Winemakers

Friends for over twenty years, Jeffrey Fink, an architect and Bill Cates, were both orignally from Virginia. They converged in California on a mission: to transform noble fruit into world class wine and have a good time doing it.

Angelo Dalbello & Mathew Sharp - Pasternak WineImports

Pasternak Wine Imports has been importingremarkable wines and spirits since 1988, from seven countries and a multitudeof regions. We import only the finest quality products at a great value.

Pasternak Wine Imports is a national importerof fine wines and spirits from France, Spain, Australia, New Zealand,Argentina, Chile, and California. Our producers are leaders in their regionsand their portfolios are all exceptional in quality and value.

Our portfolio partners include: Les DomainesBarons De Rothschild (Lafite), Jean-Pierre Moueix, Cave de Lugny, Guy Saget, LaNerthe, Les Vignerons du Val d'Orbieu, Vignobles J&B, Daure, LucienAlbrecht, Bodegas Roqueta, Dievole, Fattoria dei Barbi, Valdo, Marques deMonistrol, Giro Ribot, Terra Australis, Goldwater, Dashwood, Matariki,Amisfield, Bodega La Rural, and Morro Bay.

10/21-Michael Jordan visits with Nichol Cokas & Jeffrey Fink

Nichol Cokas - Co-Owner J Lohr Vineyards and Wines

J. Lohr Vineyards & Wines is dedicated to producing flavorful wines that are the finest examples of quality and flavor from our given appellations. We are committed to honesty, excellence and service, with a respect for our employees, suppliers, customers, and the long-term health of our company and the environment.

Jeffrey Fink - Tantara Winery

Since 1997, Tantara has been dedicated to producing the very finest Pinot Noir, Chardonnay, and Syrah. Located on the beautiful Bien Nacido Vineyard in Santa Maria Valley (Santa Barbara County), our wines are sourced from top Central Coast growers and vineyard designate from vineyards such as Bien Nacido, Dierberg, Solomon Hills, Sanford & Benedict, Rio Vista, Talley Rincon, La Colline (Laetitia), Silacci, Pisoni, Garys', and Brosseau.

In addition to our two acres of Bien Nacido G Block Pinot Noir, in 1999 we planted ten acres of Pinot Noir and two acres of Syrah which will bring our own vineyard holding to about fourteen acres when these new plantings come online in 2005. This fruit will then make up our estate bottling.

Because of our commitment to detail and the finite amount of fruit that meets our standards, total winery production remains small.

Winemaking

California's Central Coast, from Santa Barbara to Monterey is blessed with ideal growing conditions for Pinot Noir and Chardonnay. A long growing season with abundant sunshine for sugar production but enough cool nights and foggy mornings for color extraction and complex flavors, gives us the opportunity to work with some of the best fruit in the world. It is our goal that this bounty of nature be transformed into great wine.

For Pinot Noir, the fruit is de-stemmed and fermented in open top vats. We use both native yeasts and prepared yeast culture to add complexity. Punch down is by traditional methods. After the primary fermentation, the wine is pressed and put into French Oak barrels where it undergoes a secondary or malolactic fermentation. The wine is racked after ML is complete and left undisturbed until it is assembled and bottled, unfined and unfiltered. We believe this style of winemaking lets the fruit achieve its full potential, giving wine that is seductive in the short term, while allowing the development of aromatic and flavor complexities with bottle age.

For Chardonnay, the fruit is whole cluster pressed, the juice settled then put into French Oak barrels. Both primary and malolactic fermentation occur in barrel. The lees are stirred occasionally until ML is finished, then the wine rests sur lie (on its lees) for 10 - 12 months until it is bottled. The style of winemaking we employ for Chardonnay creates enough forward fruit to make it accessible upon release, but with a structure that allows it to improve and gain complexity in the bottle.

Origin of our Name

Tantara was the name of a horse owned by Bill Cates some years ago. After Tantara was retired to pasture, she defied predictions of an imminent demise and lived to a ripe old age. Horses symbolize elegance, grace and power and in Tantara's case, long life, all of which are qualities we embrace for our wine.

Winemakers

Friends for over twenty years, Jeffrey Fink, an architect and Bill Cates, were both orignally from Virginia. They converged in California on a mission: to transform noble fruit into world class wine and have a good time doing it.

10/14-Encore Broadcast Michael Jordan visits with Lorenzo Mottola

Lorenzo Mottola - Ste. Michelle Wine Estate

Ste. Michelle Wine Estates is the ‘String’. Our collection of estate wineries are the ‘Pearls.’ We call this our ‘String of Pearls,’ describing a collection of estate wineries whose vineyards produce some of the best wines in the world.

Significantly, it also highlights our company philosophy: We believe that each “pearl’s” luster is best revealed when the vineyard and wine-making decisions are made on site by the people who grow the grapes and make the wine. The Ste. Michelle Wine Estates company is simply the “string,” providing administrative and financial support for these extraordinary wine properties.

Ste. Michelle Wine Estates President and CEO Ted Baseler notes, “With Chateau Ste. Michelle as our first pearl, over the years we have developed or acquired other wineries that meet our high standards of quality and whose wines are distinctive. These wines reflect the place where they are grown.”

From Washington State’s short, warm summers and sparse soil, to the cooler climate and mineral-rich soil of the Willamette Valley to the complex soil and longer, hot summers of the Napa Valley, the terroir of the pearl on our string is as unique as each wine in our portfolio.

10/7-Michael Jordan visits with Lorenzo Mottola &

Lorenzo Mottola - Ste. Michelle Wine Estate

Ste. Michelle Wine Estates is the ‘String’. Our collection of estate wineries are the ‘Pearls.’ We call this our ‘String of Pearls,’ describing a collection of estate wineries whose vineyards produce some of the best wines in the world.

Significantly, it also highlights our company philosophy: We believe that each “pearl’s” luster is best revealed when the vineyard and wine-making decisions are made on site by the people who grow the grapes and make the wine. The Ste. Michelle Wine Estates company is simply the “string,” providing administrative and financial support for these extraordinary wine properties.

Ste. Michelle Wine Estates President and CEO Ted Baseler notes, “With Chateau Ste. Michelle as our first pearl, over the years we have developed or acquired other wineries that meet our high standards of quality and whose wines are distinctive. These wines reflect the place where they are grown.”

From Washington State’s short, warm summers and sparse soil, to the cooler climate and mineral-rich soil of the Willamette Valley to the complex soil and longer, hot summers of the Napa Valley, the terroir of the pearl on our string is as unique as each wine in our portfolio.

Tylor Field III - VP of Wine and Spirits Morton's Steakhouse

Tylor Field is an internationally recognized expert on wine and spirits and winner of the highest honor from the Guild of Sommeliers Education Foundation – the Distinguished Service Award – for his outstanding contributions to wine education and wine service. As Vice President, Wine & Spirits, since 2005, Field has guided Morton’s leadership in developing and providing a diverse world-class selection of fine wines and spirits to complement and enhance the fine dining experience of our guests at Morton’s steakhouses around the world.  Field oversees all purchasing, marketing, training and development of Morton’s wine, spirits and beverage programs. Under his leadership, all of Morton’s eligible steakhouses received Wine Spectator’s 2008 and 2009 Award of Excellence, which is given only to restaurants that offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style.   
Field joined Morton's in 1990 as an assistant manager at Morton’s The Steakhouse in Boston before advancing to the positions of General Manager and Regional Manager. In 1999, he was promoted to Director of Beverage Operations for Morton's, a position he held until becoming Vice President, Wine & Spirits, in 2005. Since joining the company, Mr. Field has been instrumental in his various roles in restaurant operations, while being responsible for opening many new Morton’s steakhouses. Today there are 77 Morton’s The Steakhouse restaurants throughout the continental United States, and in Honolulu, San Juan, Hong Kong, Macau, Mexico City, Singapore, Shanghai and Toronto. 
In 2007, in recognition of his accomplishments in advancing wine service and education, Field became just the eighth person ever to receive the Distinguished Service Award from the Guild of Sommeliers Education Foundation, the not-for-profit group of the Court of Master Sommeliers that provides educational programs for wine service professionals and helps them become Master Sommeliers. Field has created innovative programs to enhance Morton's wine service, educate staff and promote wine sales at Morton's steakhouses.  Every Morton's steakhouse maintains a wine list with at least 225 selections, and some of Morton's locations feature more than 500 fine selections.  
As the national spokesperson for Morton’s Wine & Spirits program, Field has been featured in many print and broadcast media interviews, including The Early Show on CBS and Fox and Friends. Working in partnership with Foster's Wine Estates,Field also assisted in developing the World's Largest Wine Bottle for Morton's, as certified by Guinness Book of World Records in June 2005. He has also been instrumental in developing Morton's Bar 12-21 dining concept.  
In Spring 2009, he contributed to Morton’s The Cookbook: 100 Steakhouse Recipes for Every Kitchen, which Field scribed wine, spirits and ale accompaniments to each recipe. Klaus Fritsch, the co-founder and vice chairman of Morton’s, is the lead author of this cookbook as well as the 2006 cookbook, Morton’s Steak Bible.  
In October 2010 he conceptualized and hosted an event called “Morton’s and The Mondavi’s, Celebrating a Legendary Blend”. He was able to bring the entire third generation of the famed Mondavi Family together for the first time in their family history, as wine professionals, and  had them blend a red  wine from all three of their different properties in a 27-liter bottle called “Siamo Insieme”. This bottle was then auctioned at a special dinner at Charles Krug’s Carriage House in St. Helena to help raise $110k for the “Make a Wish” Foundation while being broadcast live via satellite to 50 Morton’s locations nationally.  
Field holds a Bachelor of Fine Arts degree from New York University.  Field resides in Palm Beach Gardens, Florida with his wife Tammy and their children, Zachary and Shannon.