At press, we strive to not only provide you with the latest information on upcoming events and newest releases, but also to give you a behind the scenes look into the people who make each winery unique. One of our regular features is our winemaker spotlight where every month we showcase the winemaker from each of our participating wineries and get their answers to a list of questions asked by press. To continue this series, today we are “getting to know” more about George Motel of Sunset Meadow Vineyards.
Q: How long have you been making wine?
A: I’m relatively new to commercial winemaking, Once we knew our site was optimal for grapes, I enrolled in the Enology program at UC Davis. It took me 6 years to complete the program during which we finished our Production facility and opened our Tasting Room. So the learning was real world and it was a plus to have the resources of Davis behind me as we produced our first vintage.
Q: What was it that ignited your interest in becoming a winemaker?
A: When we decided to produce our own wines, at first, I wanted to get a better overview of the process. Once I got totally immersed in the educational experience, I found I’d be able to execute our vision for wine quality by being able to control the process first hand and have that artistic influence on each wine we produce. So to summarize, I liked the idea of having first hand control over what we produce and how we produce it.
Q: Do you find a certain varietal to be bigger challenge than others?
A: I think a lot depends on the growing season. In tough growing seasons such as last year, you really have to muster all of your skills to deliver a consistent product.
In general, some Hybrids like Cayuga White can be challenging. Many of the Cayuga’s I’ve tasted over the years are very sweet and mask the heavy acidity and volatile acids that this varietal can yield if not grown and made correctly.
Q: What is your philosophy on winemaking?
A: Achieving balance, quality and consistency on everything we make. We layed out our menu and wine offerings with the goal of appealing to as wide an array of Palates as possible. It’s up to me as a winemaker to achieve the consistency and balance on each of the wines we produce despite differences in growing seasons, yield etc.
Q: How would you describe what your winery represents as a wine brand?
A: I think I can best describe it as a 3 legged stool. One leg is the experience one gets when they visit our winery; the scenery, layout, and overall impression. Another is the hospitality and interaction our staff provides both in and away from the winery. And the third leg would of course be the wine quality.
Q: What are your thoughts on the wineries in New England and how have you seen the local industry change over the years?
A: There is certainly a lot of diversity in this region and that is a good thing. I’ve visited a lot of wineries across the country and the most successful wine regions recognize the importance of niche marketing and in creating their own identity. People don’t want to see the same thing when they go from winery to winery. They want to see different things. Too often certain wineries feel the need to copy everything they see from what they feel is a competing winery when in fact they should be looking to create their own identity and capitalize on the traffic flow being created by other neighboring wineries.
In general. growth is probably the biggest change I’ve seen. The industry continues to grow.
Q: Any great winemaker will say that making quality wine starts in the vineyard. What is it about your site that adds to the uniqueness of your wines of that you are particularly proud of?
A: We are truly blessed with a phenomenal site and staff, both of which are essential in delivering a good crop. We have well drained soil on Western and Southern exposed fields that get great sun exposure. In addition, we have constant air movement and elevations that exceed 1300 ft. All of these characteristics contribute to a perfect micro climate uncharacteristic to the area. Having said all of that, without the staff to work the vines, it would all be meaningless. We currently have 21 acres planted to wine grapes all of which are hand pruned and harvested. Our vineyard staff understands the importance of balance in the vineyard and takes great pride in not only the health of the vines but their appearance.
Q: Currently, what are the greatest challenges facing the winery?
A: I’d say maintaining reserve capacity for growth. In three years we’ve already finished our phase 2 and 3 expansions in the winery. Our production room in near capacity so we are contemplating what makes the most sense for increasing production capacity for the next 10 years.
Q: Who have been your mentors and whom do you admire in the industry.
A: Certainly many of the people I studied under at Davis. They prepared me for real life problems we would face and how to deal with them.
Howard Bursen (Sharpe Hill) and Gary Crump (Priam Vineyards) were great resources for us early on as well as Dr.Richard Kiyomoto from the New Haven Experiment station who helped us with the viticulture. Jim Baker from Hopkins was extremely gracious and took the time to share a lot of his experience with me as well.
Regionally, I have a great deal of respect for the Volweiler family and what they’ve accomplished and who I think share our families vision for the industry and where it should go. We also respect Bill Hopkins as one of pioneers in the Connecticut industry, who like us, made the investment in time and resources to become a true estate grower.
Q: To you is wine more like an art or a science?
A: Good question. I find winemaking to be an expression of art. However, the science of balance is what allows a winemaker to bring out the best of his artistic side. Without the proper knowledge and equipment, the expression will be muffled. It’s kind of like music; a good musician’s talents can be better appreciated through the sound of a finely tuned instrument.
Q: When you grab a glass of your own wine you most often reach for…
A: It depends on the day, the time of year, what I’m doing or what I’m eating. There are very few wines on our menu I don’t drink on a regular basis. In the summer I prefer the Chardonnay or Riesling. On a more regular basis I’ll rotate between our 4 reds. I’m always interested in what our customers are experiencing when they pair our wines with certain foods.
Q: The future of your winery is…
A: I think a lot of that depends on the future. Growth is certainly on the horizon for us but we see business as a life line of change that you need to adapt to. With all of the Economic, cultural and social changes happening around us, our goal is to navigate through that change and adapt our business model to better serve our customers without compromising our core principles.
Sunset Meadow Vineyards recently released their Midnight Ice… their first vintage of Ice Wine that is truly delicious! Summer Music will be held this Sunday, August 29th from 1:30 to 4:30 with music by Albert DelRio and continues into September with Brazilian Jazz by the Jerrod Cattey Trio on 9/12 from 2 to 5pm. SMV will be hosting their annual Harvest Festival September 25th +26th! For hours, more information on the festival and details on their Scarecrow Contest to benefit The Ronald McDonald House of CT, please visit their website.
Harvest Festival a weekend for Vermont wines, Vermont specialty foods and artisans of all types. A celebration of the rich uniqueness, quality and ingenuity of Vermont producers. Set in the backdrop of our world renowned Vermont fall foliage; attendees will discover, savor and enjoy Vermont vintners, small specialty food producers, painters, publishers, cheese makers, potters, jewelers, chefs, photographers and farmers.
