Keith Tyers’ experience hails back to his restaurant days…
"1994 DRC Romanée-Saint-Vivan and I can still visualize it! I was at Far Niente and had just finished serving a table. They had ordered a $400 wine bottle for their dinner and the bottle still had some dregs in the bottom around the punt, I wondered who would pay that much for a French pinot when we were known for California cabs. I poured the remains into a glass, swirled it around and knocked it back. Hmm, that was good, I thought. Then, within 30 seconds, there was an explosion of flowers, minerality and fruit. That’s when I got it. I got what all the fuss was about. It’s been 20 years and I’m still looking for that pinot… that complexity, that evolution over time, the weight, the delicacy… a wine that will dance on the tongue like a ballerina."
The aha moment lights the spark but like creating a wine, becoming a winemaker takes time, talent and a little luck.
Interview originally appeared in That “Eureka!” Moment by Konrad Ejbich, Grapevine, Summer 2017