Winemaker Linda Trotta's Halcyonian Heatwave

  WINEMAKER Q & A

An Exothermic Reaction Meets Harpo Marx
The Wiki says "An exothermic reaction is a chemical reaction accompanied by the release of heat. In other words, the energy needed for the reaction to occur is less than the total energy released. As a result of this, the extra energy is released, usually in the form of heat."

Q&A

Pea Noir: What was your epiphany about making your latest change from GB to consulting?

L.T.: There is a big ol' world of winegrowing and winemaking out there.  I spent 20 amazing years with the Bundschu family, (Gundlach Bundshu) literally growing up professionally and personally with them.  I worked under two generatioins of Bundschu's, starting as enologist, becoming winemaker within a year, Director of Winemaking after 10 years and for the last 5 years I also directed the management of the 300 acre estate vineyard.  I was inspired to make some truly wonderful wines and I worked with incredibly talented and wacky people.  I had a ball.  Then I could not ignore the small, still voice that starting singing to me early in 2008, saying it was time to explore and grow my craft on new ground.  So I worked it out with the Bundschu's and departed at the completion of the '08 harvest.

The awesome circumstance for me is such that I don't have to jump into "the next thing" right away.  So I've been taking some time to decompress, rejuvinate and see what new enological inspirations arise within me.  It's a chance to wipe clean my slate of preconceived notions and create what I want my next winemaking adventure to look like...........could be full-time consulting or hooking up with another winery or doing my own brand or a combination of all.  In the meantime I continue to consult on a small project for my own family that started up in 2005 and that is keeping my hand and spirit in the craft.    

 Pea Noir: What is the new fruit you getting into, and why do you like it?

L.T.: This family project, called Teresina, started with a variety I had not worked with previously -- Petite Sirah.  The challenge has been in expressing its mix of juicy black fruit and wild earthy, spiciness while keeping its savage tannins in balance.  Fun stuff.

We are toying with adding a dry Riesling in 2009, which exites me because I'm drinking a hell of a lot of it lately.  

 

Pea Noir: I work with my father in the family business, and found out a lot of great things I didn’t know about my dad. Any new revelations about your family members as you work more closely with them?

L.T.: On the Teresina project I'm working primiarily with my younger cousin, Marcus.  No real revelations; more along the lines of reminders of how much I really enjoy my family.  Working at GB was a big job that took up most of my time.  It has been nice to reconnect with folks.

Actually...............I don't remember Marcus being so much taller than I am. 

 

Pea Noir: Winemaking is an art; what “artist” (writer, musician, actor, visual artist) is your inspiration or kindred spirit?

L.T.:There are many.  I'll go with Harpo Marx here:  

1.  Impactful while minimalist. 

2.  Resourceful -- when the Marx Brothers started out on Vaudeville Harpo had a speaking part in the act; only he could not keep up with his brothers and became lost in the mix.  He decided to not even try competing anymore and reinvented himself as a mime, which balanced the act beautifully.

3.  Brilliantly creative.

4.  Appeals to a wide audience.  (I don't know anybody, of any age, who does not laugh at his work)

 

Pea Noir: Winemaking is a science; what scientist or concept, or technique are you?

As I enter the stage of life where I am becoming known as a "woman of a certain age" it seems that the Exothermic Reaction best describes by state of being:  "A chemical reaction in which energy is released; when heat is released, the nearby matter will become warmer."

 

L.T.: What is your “rebel yell”- the thing you’re most passionate about?

BALANCE.  In everything.

 

Pea Noir: Can you describe a time you succeeded when the odds were against you?

L.T.: Fitting into my wedding dress on the big day, four months after purchasing it. 

 

Pea Noir: What’s your current favorite restaurant and or wine?

I love The Slanted Door at the SF Ferry Building.  Living in American Canyon, we can conveniently jump on the Vallejo ferry which docs literally just outside the restaurant.  As much as I am crazy about the food, I am addicted to their Pisco Sour cocktail. In addition to the dry Reislings I mentioned, lately I have have been drinking Lagrein from Alto Adige and discovered some very nice Monastrell from Spain.

 

Pea Noir: Bonus question: Most people don’t know that you……

L.T.: Played varsity basketball in high school (in all of my 5'1" glory).

You can contact Linda at:[email protected]