Sun, 1 March 2015
"God and the devil are in the details." In this episode Cameron Parry, who is taking over the winemaking reigns at Groth Vineyards and Winery explains which details he views are most critical to ensure that each vintage of Groth wines are exceptional.
A highlight from our conversation include Cameron's description of the flavor and texture qualities that result from Sauvignon blanc's fermentation in neutral oak barrels vs. stainless steel tanks.
Cameron does a great job in dispelling the myth that winemakers have some sort of gifted sensory ability. Training is the key to develop one's abilities when it comes to smell and flavor recognition. I like how Cameron works that training into everyday experience, especially with his kids and their time spent cooking and "developing their sensory capacities."
Groth is perhaps most well known for their Cabernets - all of which are from grapes sourced from the Oakville district of Napa. Cameron tells the story of how the Groth Reserve Cabernet came about and the describes the most notable wines from the recent 30-year retrospective tasting that Groth put on as a press event.