Wine Maker, Owner Of Beresan and Balboa Wineries
Mackncheeze: Who are you?
In my entire life, my kids are the best thing that’s ever happened. My kids are centered and focused and on their way and they are artists. I told them if you’re not ready to go to college, don’t go to college. Their college is paid for, they don’t have to worry about it. My son said he didn’t want to go, he hates school. I said don’t go. Right now he is making wine with me. He is going to Europe with his sister and when he gets back he’ll be working harvest.
I’m a kid who grew up in the state of Washington. I’ve lived here my entire life. I have walked into pretty much all of my opportunities. I’m someone who wants to be the best human who I can possibly be. I have been able to chose from opportunities that have presented themselves. I am so lucky, so lucky.
Mackncheeze: Everyone that I talk to, who are at the top of their game, says the same thing.
Tom: We don’t make a lot of wine. It’s amazing to pull it off at 4,500 cases. We have three full-time employees. I love my staff, I have the best staff ever. They are beautiful people. They love their job.
I love all the moving parts. I get to do everything. I get to manage people, I get to work on the financial side and the marketing side.
I get up every day and get to work by 7:45 or 8. I take my dog for 45 minutes and we walk the orchards and vineyards. It’s so beautiful. I might see a four-wheeler or a tractor but there won’t be any people or cars.
I love the people I work with, the people I deal with, it’s especially about managing relationships. Life, when you throw in wine, is so much more fun. Everywhere I go I take wine and make new friends; not always but most times.
Mackncheeze: How do you draw the line between science and Alchemy?
Tom: Humans are 90% sensory-based. As winemakers, if it doesn’t smell good or taste good, people are not going to want to drink it. I just don’t pay attention to what numbers say. I have never been a proponent of scores.
I tasted wines the other day and I said to myself, it’s just not a good day to be tasting. It’s like playing music, sometimes your guitar sounds out of tune when it’s not.
Mackncheeze: Back to the science thing: What part of your career did you embrace the science of making wine?
Tom: The whole time. At this point I don’t use as much science. I’ve dialed it down to – what is it do we need to know.
Before we make a picking decision, as far as longevity of the wine goes, we are looking at the balances of our sugars and PH s. It changes every year. That’s pretty much what we look at before we pick grapes. After we pick grapes, we use chemical analysis to see if we need to make any changes. We test, we cross-flow everything, test before and after filtering. We have gotten away from using commercial yeast. We will let things ferment on their own.
We call our wines uninoculated, that’s the fairest way to state it. Most natural yeast cannot finish a fermentation of wine that is over 22 brix, the alcohol will be too high. Most natural yeast cannot handle that much alcohol.
We use an outside source for testing. We run tests at the beginning and end of fermentation. It’s nuts, every year the results come back differently. Two years ago our Merlot fermented dry with a white wine yeast. Last year we had a wine that fermented dry with a yeast we have never used before, it had never even been in the winery.
Tom : That’s technology and the applications we use.
When it comes down to picking decisions, walking in vineyards, I know what the numbers are. We’re just walking through and asking ourselves, how does the fruit taste? What are the chemical constituents of the skins and seeds? That’s the art part of what we do.
Mackncheeze: Hypothetical question: You’re a Roman winemaker two thousand years ago, with your vineyards, how would you approach wine making?
Tom: I’d have to see what kind of equipment they had. I think criterion would be the same: Does it smell good? Does it taste good? I guess I wouldn’t be worried so much about cost.
Mackncheze: You understand the history of what you’re doing.
Tom: Where did Syrah come from?
Mackncheeze: It would have been Persia?
Tom: Legend has it the Phoenicians brought Syrah to Europe from around present day Syria.
Mackncheeze: As an entrepreneur, as an artist winemaker, what is it you would like to say?
Tom: The main thing is, I wish people were more aware of what was the last wine that they were drinking. I think about it all the time, I really do. I want wines that I make to taste like the person who made them loves their job. I see so many people in this industry, to them, it’s just a business. I want people to understand that there’s a difference between my $25 of Cabernet and my competitors $20 bottle of cab; there’s a huge difference. We truly care about what we do. We take every step to make sure that the wines are true to what they are. A customer will know where our wines are from and know how they’re produced. I saw an ad for the sale of 75,000 gallons of Cabernet. No consumer is going to know its source. That’s wine manufacturing.
Mackncheeze: Lot of that going on.
Tom: I want people to know we make our own wine. Only three people touch it. What we do is our testimony. We Care.
Mackncheeze: This has been great.
Tom: Yeah, this has been fun. I always tell people I like answering questions because it helps me to remember what I know.
Is there anything we can do to help?