Chardonnay is arguably one of the most controversial grapes in the world. Buttery styles tend to garner the most criticism: Some love the rich mouthfeel produced by malolactic fermentation, while others believe the texture distracts from the grape’s true flavor. Producing a style of Chardonnay that appeals to both camps is no small feat. So is navigating increasingly unpredictable weather and the existential problem of climate change. Given these obstacles, how does one create a Chardonnay with a constant flavor profile, year over year? Such was the challenge for Cara Morrison, the winemaker of Sonoma-Cutrer Vineyards. You May Also Like: The Great Chardonnay Debate: To Butter or Not to Butter? Morrison first became enamored with Sonoma-Cutrer’s classic Chardonnay decades ago. At the time, she didn’t plan to make a career in wine—she was initially a pre-med student at the University of California, Davis. Still, she recognized early on that winemaking blended her scientific curiosity with art. In time, she chose to pivot, eventually joining the team at Sonoma-Cutrer. There, she balances innovation with tradition, which has helped her craft a consistent wine with enduring appeal. Listen as Morrison shares what she wishes more people knew about Chardonnay; how science and art can coalesce to create different wine styles; and how old-school wine outfits are enticing a new generation of drinkers. Episode Transcript Transcripts are generated using a combination of speech recognition software and human transcribers, and may contain errors. Please check the corresponding audio before quoting. Speakers: Jacy Topps, Samantha Sette, Cara Morrison Jacy Topps 00:08 Hello, and welcome to the Wine Enthusiast podcast. You're serving them drinks culture, and the people who drive it. I'm Jacy Topps. This week we're talking about Chardonnay. Chardonnay is arguably one of the most misunderstood grapes. And a bit controversial if we're being honest. Still, it is one of the most popular wines in the US. Samantha Sette digital web producer sat down with Cara Morrison to discuss the popular grape. Cara is the director of winemaking at Sonoma-Cutrer. Based in Sonoma Valley, the wine label established over 40 years ago, is famous for its Chardonnay production. So listen on as Cara explains why she switched her pre med major to study viticulture and enology the many factors that go into harvest each year. What she wishes more people knew about Chardonnay, and how classic Chardonnay winemakers are trying to bring in the younger consumers. The Calling is a dream collection of California wines, offering a distinct range of varietals, styles and best in class appellations. Winemaker James McDowell gives each wine a clear, singular voice, working with renowned family growers to craft Chardonnay, Pinot Noir and Cabernet Sauvignon while collecting over 70 90-plus scores in the process. Join one of the Calling's, fully customizable wine clubs for first access to new releases, special library vintages and more. With four membership options, there's a club for every wine lover, receive three shipments per year, or try the monthly subscription delivering three bottles a month straight to your door. For more information and access, visit us at the calling wine.com backslash enthusiast. Samantha Sette 02:14 Hi everyone and welcome to the Wine Enthusiast podcast. My name is Samantha Sette and I'm the digital web producer here at Wine Enthusiast. And today I have the pleasure to speak with Cara Morrison, former Chardonnay winemaker and current director of winemaking at Sonoma cutrer. For those who aren't so familiar, Sonoma cutrer is unsurprisingly located in California Sonoma Valley label has been around for over 40 years now, and is well known for its Chardonnay. If you're new to wine, you might recognize the yellow bordered label, which Cara has played a lead role in crafting over the years. But before we dive into the science and different notions surrounding Chardonnay, Cara, do you mind sharing a little bit more about yourself? Cara Morrison 02:52 Sure. So I'm Cara Morrison. I've been here at Sonoma cutrer making Chardonnay since 2005. And I absolutely love it and love making the wine here. And it's a pleasure. I don't know what else to say, you know? Married with two kids? Samantha Sette 03:10 It sounds like a dream job, I guess. Did you ever expect that you'd end up making Chardonnay for a living? Cara Morrison 03:16 No, no, that was not the intent. Well, nobody knows what they're going to do when they start out, right. I mean, I have a son who's going off to college soon. And you know, he doesn't know and I just think how exciting is that? Just to go into the unknown. And you know, when I was going to college, I was pre med and knew I liked science, but I didn't know what I was going to do with it. And then I just found winemaking I haven't been to UC Davis and found winemaking and it was it just clicked and it hit so yeah, there you're, you're in it. Samantha Sette 03:52 Yeah. And what do you think inspired that transition from being pre med to studying wine? I do notice that there are a lot of similarities in terms of science, you know, winemaking is a science at the end of the day. Cara Morrison 04:03 Absolutely. And that you know, it's I do everything in life. I plan everything out. People make fun of me because I have spreadsheets of everything. But when it came to my career, I was seriously just talking to somebody that was a grad student and viticulture and enology and I thought that sounds so interesting. And I went to the intro to winemaking course at UC Davis. It was just beginning of the quarter and so I went to the intro class and I fell in love with it and I seriously fell out the professor back to her office and asked to change my major and I changed it like that day and I never do anything like that. But that was so impulsive of me. But it was like it was this lightning bolt, and I thought the science and the art minimal it was about it was just about how different winemakers can take the same wine, same grapes and make completely different wines based on style. And then there's the science behind it of the fermentations and I thought this is perfect, it was a great combination of science and art. Samantha Sette 05:03 It sounds like you really listened to your gut and your intuition, which is so difficult at that time of your life. I'm sure everyone's feeling like that at whatever age, you're listening to this right now. So totally applaud that. It's it's a hard thing to do. And you're right, in that winemaking is not just a science, I think I said that before. But there's this art element to how do you see that science and art those two components really showcasing in what you do? Cara Morrison 05:29 How does it showcase in what I do? Well? Samantha Sette 05:34 Can you walk us through the science part and the art part and maybe like where they coalesce? Cara Morrison 05:39 Well, there's I mean, of course, there's the science of winemaking because you have you know, you're looking at the acidity and the bricks, the sugar content of the grape. So it's all about when you pick but it's also the flavors. So you can analyze all the chemistry. But you still have to walk out to the vineyard to taste it. You can't just look at the numbers say yeah, pick it because I can look at some numbers think, Oh, we're definitely going to pick this. And you drove out to the vineyard go Oh, and not quite ready yet. And so it surprises you all the time. So you have to always kind of be checking, checking back and confirming you can't just look at a piece of paper and no, so the the art part is tasting and really feeling about what oh, is this our style? Again, that can't be written on a piece of paper? Exactly. You have to taste it to know it. Yeah. So that's, that's, that's how it comes together. So it's it's knowing all the background in understanding how the wine is progressing. And you know, knowing what the chemistry is going to change, but also knowing that how it's going to taste and thinking back, oh, 10 years ago, it tasted like this, or we had conditions like this. And this is what we did. And it worked. And in working like that. Samantha Sette 06:50 Yeah. So a day in the vineyard, if you're tasting the grapes, and you're assessing like, Hey, this is the style. Do you bring that to the lab or wherever you're working to assess the chemistry? Are there any chemical components or indicators of like, Hey, this is the style, this is what it looks like. Cara Morrison 07:07 It only tells you like, the sugar content is acid content, which gives you good indicators. So we have people go out to the vineyards like right now it's harvest time, and they have people going out to the vineyards to get grape samples and bring it back to the lab and they get numbers. And then I could look at the list of numbers. And you can see some that are clearly not ready. But then you can see some of these are getting closer. So you know where you need to really check and see. So it helps guide you. But then in the end, the pick calls come from flavor. Samantha Sette 07:35 Got it?.And does that process differ from varietal to varietal? Well, grape to grape. Cara Morrison 07:42 In essence, it's all the same, you know, see, you can do that with any bridle, you look at the you know, sweetness and acidity, you know, they're not all the same parameters. But again, comes down to flavor in some years, like this year, right? It's a very cool year. I know, it's like hot and the rest of United States. But it's very cool. in Sonoma County, California this whole summer, it's been very cool. And so it's much later harvest than usual. So the flavors are developing slowly. But they're also you may, we may not need to get to the same sugar content to get the flavors that we normally get that we that we like to have. So it's knowing that get to kind of calibrate every year saying we don't have to pick so sweet this year, because the flavors are developing a week and pick a little sooner. Samantha Sette 08:27 That sounds like a lot of factors. Yeah, I guess with the 2023 harvest in particular. How is this cold weather? You alluded to it briefly, but I'd love to dive into it a little bit more in terms of how this colder weather is affecting when you harvest the grapes and the flavors and the sugar like what is the difference between the sugar content, the flavor? How do all these factors come together? Cara Morrison 08:48 Oh, boy. Samantha Sette 08:50 We can get we can get sciency and geeky. Cara Morrison 08:54 So there's the the sugars, just development, you know, just development of sugars over time and the sun is one of the best factors to help you out with this. And this year, we just haven't had the sun and the heat like we normally have. And so the acidity is we're staying which might be really great. So we're gonna have really great natural acidities this year and it's also there's with reds and whites, there's kind of a phenolic tannic character in the grapes. So the less right they are, sometimes it's too strong of tannin and greenness. Like any unripe fruit, you can taste it right, you know, you have an apple or even sour grapes, you know, that Whoa, this is not ready. So it's sometimes it's not just the acidity, it's kind of like a tannin bitterness there and so you're trying to see for the absence of that, or especially Chardonnay. And in in reds, you're looking for them to be a bit softer and not hard edged. So yeah, there's a lot of different factors that come together and that's what you're you're watching and tasting. So like we're going to be going out to the Pinot vineyard later today to see if it's they're ready to pick. And we're hoping that they've developed in this last week and maybe next week, they'll be ready. So Samantha Sette 10:11 That's exciting. Now Best of luck to that. I know it's gonna be great. And I'd love to kind of zone in on Chardonnay, because correct me if I'm wrong, but that is kind of where your expertise is. It is what the vineyard is known for. And it's also like a highly the kind of a hot topic that people debate over in terms of Do they like Chardonnay? And people have very strong opinions on Chardonnay. So yeah, I guess...a good place to start might be, you know, many immediately stay away from Chardonnay because they think it's too buttery without giving it a try. And it sounds like if it varies from year to year, this might not be the case. So what are your thoughts on that, that just kind of people think it's too buttery. Cara Morrison 10:55 That's a it's a broad stroke. There's a lot of Chardonnay out there. And in the you know, when I was getting into the business in the late 90s, it was all about super buttery Chardonnays. And the reason that I really love Sonoma Cutrer Chardonnay is I first tasted it. Back in '99, I haven't remember and thought this is a Chardonnay what it made because it wasn't overly oaked. It wasn't super buttery and it had just really great acidity, it had the oak, but it was complimenting the fruit, it was giving it mouthfeel texture, and nice aromas, but not overwhelming it. And so that's why I, I tasted the Sonoma Cutrer, I fell in love with it. And I got the job a couple of years later, which is great. So I got to make the wine that I love in that style. And so we're trying to be consistent in our style. So we've never pushed the envelope on buttery, we actually how you get the buttery characters from this model lactic fermentation, which you convert malic acid to lactic acid. So malic acid is in green apples and super hard and tight. and lactic acids, like in yogurt, and it's creamy and round and rich. And part of a side reaction of that malolactic fermentation is buttery aromas. So but you can get a bacteria that does the fermentation, you can get bacteria that make a lot of that buttery aroma. And you get some that don't do much that buttery aroma. And so we just make sure that we get some that don't make that buttery aroma. And so we're getting the creamy mouthfeel and texture without the buttery aroma. So, yes, some Chardonnays they really push that buttery envelope. But like everything else, you'd have to explore and see what's out there. And I know it's hard, you just look at a bottle, and you can't tell if it's gonna be buttery or not. And so, but that's a great thing you can keep tasting and trying. And that's why it's great to that all these restaurants have by the glass. So you can try different ones out there and see which ones you really liked them better your style. Samantha Sette 13:06 Yeah, and I mean, I love it. And I guess for a nutshell, just in case, any of our listeners aren't super familiar with the chemicals and thoughts like this, this conversion malolactic fermentation is causing the buttery flavor pretty much where yes, it's kind of the product and it makes it I don't know the proper word, the proper terminology Cara Morrison 13:27 It's a side product, which again, you can in certain ways that you make the wine like a lot of times a tap, but the Chardonnay and barrel and you do this batonnoge, where they're staring at the lees. And that also helps eat up the diacetyl, which is the buttery component. So there's ways to mitigate that. So it's not so over the top buttery, and it overwhelms the wine and you can't get the fruit. And that's how that's the art comes into it again with the science. So it's looking at those two things together. Samantha Sette 13:54 Absolutely. And you also mentioned how, at Sonoma Cutrer, the wine hasn't the Chardonnay hasn't changed much. It's been pretty consistent year to year. And that's kind of the hallmark of it. It's tradition, but how how do you find especially now as a director of winemaker with such a historic presence? How do you balance novelty with that tradition? Because I know also that Sonoma Cutrer has grown from producing only Chardonnay to having such a diverse portfolio. And so have you strayed away from that style at all, especially being there for so long? Cara Morrison 14:26 No, that's kind of our prime directive is to stay in this style of Chardonnay. And that's, that's why I work here. I love them. So we make sure that we stick to it. We do vertical tastings, usually in the summer and verticals or when you taste the same type of blends like our Russian River Ranch Chardonnay, and will taste Russian River Ranch a Chardonnay made last 10 years so like 2021 to 20 2011 and will taste a 10 year vertical and see how and make sure that the style of course of when ages, so it's not always the same, but you kind of can get a feel of the style. And we're making sure that we're not veering. So we do these verticals just to kind of keep us in check, that we're not veering from style or how things have changed. There's always a little bit of vintage to vintage variation. You know, Mother Nature gives you what you have, and the best you can do. But we try to keep that together. So we're trying to keep to the same style year after year consistency is one of the biggest hallmarks of Sonoma cutrer Chardonnay, absolutely. Samantha Sette 15:31 And has maybe your team at all evolved, or the wines overall and showing the team in 2005. Cara Morrison 15:39 Again, we try to keep a consistent, but we're always, we're always, we're always looking at new things. So like in 2000, well in 1999, they actually started doing screw cap trials, testing screw caps, and cork and put the most reserve highest end wines in screwcaps. Because corks, as many of you may know that corks are a natural product, and it can impart occasionally it can impart a flavor that you just don't want in your wine. No matter how much you try to clean up the corkss, it's natural. So we started playing with screwcaps, because it was, you could guarantee that it's going to be the wine you put in the bottle, and it's not going to change because of the cork. And so in 2007, we switched to screwcap for over half our wines. And actually, this year will be 100% screwcap for our shard and pinos for vintage 2022. So we're excited excited about so there's evolution like that, over the years of testing and trialing and seeing it's okay to to make the switch. Samantha Sette 16:41 That is huge. Yeah. What would you say are the advantages beyond kind of like importing that flavor of a screwcap for does that differ for variety different like varietals? Cara Morrison 16:52 We've tested it well, we have basically Chard and Pinot and so we tested on the Chardonnay and then we tested testing and on the Pinot and we were happy with the results, they do the cork in the screwcap have aged differently over the years. But overall, the screwcap keeps more of the the aromas and the flavors, it just ages slower and screwcap than cork because there's less air that's allowed in. So we we've been just happy with screwcap and also mean how many products out there do force the consumer to have a special implement to open it to access your product. It's a barrier to entry really having to have a corkscrew all the time. Samantha Sette 17:33 Oh, it is a struggle. I recently moved and I had a bottle of wine. It wasn't a screw cap and I didn't have a corkscrew. I couldn't open it. I tried everything I tried to hanger I tried all the I tried all the tricks and it did not work it was a time. That's like a great development. That's really exciting. I kind of it sounds like it's also breaching this element of accessibility to most people probably don't think that's not like a corkscrew is increasing accessibility. But it does make it more approachable, because wine can be this difficult thing that people grapple with. And there's something about a screw cap that just feels a lot friendlier to me. Cara Morrison 18:11 Oh, absolutely. I mean, my parents have retired and moved to a retirement community and all their friends just like to get the screw cap now because it's just easier and the corkscrews kind of difficult for them. And so it's like the whole age range. It's just friendlier Samantha Sette 18:28 That's true. And I did want to ask if there's anything you know, as a winemaker or does that Sonoma cutrer, Is there anything that y'all are doing to kind of attract this next generation of drinkers? Because it's a topic we all think about is like, how are we going to reach that next generation? Do they like Chardonnay? What are their preferences? And I'm curious your thoughts on just that field overall, in terms of what does Gen Z think about your Chardonnay? Cara Morrison 18:54 We'd all love to know, what is that magic bullet. We are playing with Chardonnay in a can. So just like we started doing screwcaps before a lot of people were doing that we decided to jump into the canned wine category just to see it's completely different. You know, the number one thing I've learned is aluminum cans are not made of glass and sounds so obvious. The aluminum reacts completely different with wine then glass is so unnerved it just gives no imparts no flavor or characteristics doesn't allow air in and it's just perfect for wine. So we just have to kind of figure out these aluminum cans for wine and they're developing over time and we've you know, we've developed a style that works for cans Chardonnay, so more like stainless steel less barrel and a little bit crisper style. So yeah, it's it's a slightly different animal. But yeah, we're putting it out there. Just about a year or two ago we launched the canned Chardonnay Jacy Topps 20:05 And now a word from our sponsor. Where can you find the best gifts at great low prices that everyone will love it Total Wine and more. Of course, with so many great bottles to choose from, find something for everyone on your list, whether it's a Cabernet for your sister, sparkling wine for your coworker, or a single barrel bourbon for dad. And if you need help, just ask one of their friendly guides for advice. With the lowest prices for over 30 years, you'll always find what you love, and love what you find at Total Wine and more. Spirits not sold in Virginia and North Carolina. Drink responsibly, be 21. Samantha Sette 20:50 You alluded to this a little bit. So to produce the canned Chardonnay does sound like there are some differences in the winemaking process. You brought up stainless steel and what was that crisper? You said Cara Morrison 21:00 It was a crisper, I guess it's just not too much more acidity, but just to have a fresh acidity. And also because it's stainless steel in that barrel, so you don't get as much of that creamy character from the barrel aging that kind of gives us creaminess in the mouthfeel, where if it's stainless steel, it's a bit tighter and the mouthfeel that makes it Samantha Sette 21:20 When you said crisper? I thought you meant like the biological genome editor. I was like wow I want to know more about this canned wine Cara Morrison 21:33 No, no, we're not that advanced. Samantha Sette 21:36 Like acidic. Okay, we're on the same page now Cara Morrison 21:40 I'm glad you asked for, like clarification. Samantha Sette 21:44 Of course, that is exciting. And okay, that makes sense. Cara Morrison 21:48 I should also mention that our canned Chardonnay is called simply cutrer, I would be remiss to not mention that. So it's not Sonoma cutrer it's just simply cutrer by Sonoma Cutrer. So it's a slightly different branded, and they're fun cats, like the cans have this yellow and white stripes on them and just a little bit more fun and interesting. So younger. So we're trying to kind of catch the eye of the younger generation with that. Samantha Sette 22:13 Absolutely. Like you said, we kind of all are. And with that I think like you know, personally, I think about wine overall. You know what, why are? Why can't we get more people to wine, but Chardonnay in particular? What are what is something that you wish people knew about Chardonnay, especially those who are kind of apprehensive to it and have their strong opinions? Cara Morrison 22:34 I think it's all about keeping an open mind. I mean, everything about tasting wines should be about keeping an open mind. And so many people say no, I don't like that kind. And they just shut it down. And so many people do that. And you have to just say, oh, let's give it a try. I mean, just because I didn't like it 10 years ago, the style could have changed or the...my tastes could have changed. There's so many factors. And so you have to just say, Yeah, let's let's try that. That sounds fantastic. I mean, whenever I'm at a restaurant and they have some wine, I don't even know how to pronounce on the list. That's the first one to want to order. Like, I don't even know what that is. I gotta try that. And I think everybody should do that, like, Oh, that's a I've heard of that Chardonnay for years, especially at parties. You know, there's all these wines at a table and you could try different ones. Or I guess I go to a lot of parties with there's a lot of winemakers. So there's just different wines everywhere. And so Oh, I haven't got to try that one again. Let's see what's going on with that. So it's just about keeping an open mind and being positive and, and try new things. So Samantha Sette 23:42 I love that it feels like a very fresh perspective, especially coming into a Chardonnay that is traditional. And I noticed that you made a 40th anniversary they collaborated with a few other winemakers to create this blend. Can you share more about that experience? Because I think it showcases this idea of trying new things and being a little bit innovative while sticking with tradition. Cara Morrison 24:03 Yes, well this one. This was really fun. So the 40th anniversary Chardonnay we brought back so basically I'm the fourth director of winemaking Sonoma co chair and the previous three libraries and they left as they've retired. And so this time, they was the head winemaker. And we called Terry Adams and Bill Benetti, who were the previous director winemaking over the years and we brought them back to taste the Chardonnay with us and make the blend so we had different components from the different vineyards and we put them together with Bill and Terry and that was really special to put together that blend with people who go Benetti who started the brand in 1981 And then Terry Adams who was here for like 30 years and and then the Mick and myself to taste all the wines together and make that blend. So and then the thing what was really special about it too is that they tasted the wine. And we have like our les Pierre vineyard and our cutrer vineyard and our vinehill vineyard. And they said, This is exactly how I remember it tasting when we made it. So that was a huge compliment that we had kept to the style that they had started. And so it's a great blend that we put together and we put it out there. And then right after we bottle Philbin, Eddie was in his mid 90s. Well, when we tasted with him, he comes at us, oh, I'm not gonna be able to taste palate anymore data and the taste of wine. And he's like, Oh, well, this has notes of blah, blah, blah. Because completely sharp cut out cut everything. And the wine and very insightful. So he was it was, it's a great guy. But unfortunately, right after we bottled, he passed away. And so we've dedicated our 40th anniversary to him. So he's, you know, the founding winemaker, he started the whole styles. Samantha Sette 25:53 That is beautiful. And it has to be a little bit crazy in a good way to see a company and a wine. I don't want to say transform, because it's been so consistent, but evolve over time, and grow. Because y'all are just so well known. I mean, I'm rather new to the wine world. And I recognize the label and I was like, Oh, wow, I'm talking to her. That's crazy. And with that a warranted congratulations for being director of winemaking. Now, I'd love to hear like with that transition, how was your role and your impact at Sonoma Cutrer changed? Is there anything that you have your sights on or just hoping to have an impact where you are? Cara Morrison 26:29 Well, I guess my impact I want it to be to make the wine as consistent as we have been. And so I have been here since 2005. And Mick Schroeder, the previous director, winemaking and Terry, I worked with both of them. And they always gave me a pretty freehand. And so if I said this, try this. So let's do this. And they said, Well, yeah, try a little bit of that new yeast or those new barrels or this new thing. And it's I feel like I've always had an impact and always been part of the team. And so I see just more of the same happening. It's just, I guess I don't have to ask permission anymore. Samantha Sette 27:09 True, and it's starting to make us finally painting the picture where although the wine is consistent in the Chardonnay, and you know what to get year to year, the tinkering behind the scenes is where it varies. There's so many factors to account for not just the environment, but you mentioned the yeast, the barrels, and all of those factors kind of produce the same thing. But a lot of people don't know what's going on behind the scenes. They're just like, a bottle of cinnamon good. Sure I know what I'm getting. But there's more to the picture. Cara Morrison 27:38 There is, you know, they don't have to know more, I mean, happy to start reading it not knowing anything, that's fine. But it's great that people are so inquisitive and want to know how wine is made. I just find it. So interesting, because not everybody they just you know, sometimes when I'm on a plane, you know, you're sitting there and if somebody you don't know, and they're like, What do you do? And it's offensive? Do you feel like talking or not? Sometimes, winemakers and I spent like the next three hours explaining why this person....people can ask so many questions. It's sometimes like, oh, I work in a lab. It is funny how people are so interested in the winemaking in the process. And there are so many things behind the scenes and that happen with the use of the barrels. And again, because we try to make our wine consistent, but Mother Nature gives us different grapes every year. Basically, it's not like the exact same, you know, grain or something when you're making spirits and they have certain parameters and you can fit that in we get these grapes every year don't know how to how we're going to make these grapes exactly like we do every year and so you have to kind of Tinker there, you hope to pick them at the same ripeness every year. But again, the weather's the weather, gotta kind of work with that. So it brings a challenge and so I like that challenge for every year it's a new puzzle to put together you know, I do my Wordle and my connections puzzle same thing you know, it's every year I got a new pencil so I'm making team Samantha Sette 29:17 And what's it like? I'm going to draw a silly parallel what's it like in the offseason? You know as if you were an athlete and winemaking is your sport right and right now you're you're in season like it is the harvest season. What happens after that, like do you start gearing up right away for the next year? Cara Morrison 29:32 Oh no, you're still dealing with the aftermath. It's you know all the wines and barrels are taken it's fermented or and it's so then you're kind of looking at okay, what do we have and do we need to stir more to get more mouthfeel and texture do we need to kind of just let it be made so it's knowing when to do something and not do something sometimes sometimes I think winemaking during the aging process. I kind of call it babysitting, you know, the kids are fine. You don't have to intervene. But the kids are fighting, you got to do something and help them. And so it's the same thing where you know, the ones fine, you could just let it be, you know, stirred on occasion, keep tasting, make sure everything's fine. And sometimes it just might need a little bit more error or something. I don't know. Anyway, so you're just tasting along the season. So yeah, there's there's other things to do. We're bottling. That's a huge part of the process. That's not quite as talked about. But yes, there's a lot of bottling going on the important part or so wouldn't get to the customers. So. And I guess we started gearing up in the summer, start planning for the next guest. Samantha Sette 30:38 And I guess going off this little sports analogy I have going here, what is a win? What is a win for the harvest? You know, there's no trophy, there's no championship game. What is a win for the harvest season? Cara Morrison 30:49 What is the win? I mean, it's it's never immediate. Well, okay. It's immediate, all the grapes are in, you're like, Whew, okay. No losses. So we won there. But it's, you know, it's we just had an event with some club members. And they were just saying how much they love the wines and year after year and doing a great job. And that's just the wind right there when people love your wine, and they thank you for it. And the fact that it's selling and people are drinking it. I mean, that's a win right there. People are enjoying the wine. So, you know, I don't need a the wine scores or the pat on the back thing. It's just nice to see people enjoying it and having a good time. Samantha Sette 31:29 Absolutely. And it's sort of a cult favorite. You know, it's recognizable. It's familiar. And again, I I'm a younger drinker. And I know a lot of people who will bring over a bottle of Sonoma cutrer Chardonnay, and they're like, this is good. And I'm like, thanks. I know. Cara Morrison 31:46 See, that's a win right there If I Can, Can I talk about the winemaking team Samantha Sette 31:52 Yeah we'd love to hear Cara Morrison 31:54 So now with the changes we have an all female winemaking team? Samantha Sette 31:58 Oh, that's huge. Cara Morrison 31:59 Yes. So you know, I've been here since 2005. Making Chardonnay. We have Zidanelia Arcidiacono, who has been making the Pinot since 2015. And now she's been promoted to senior winemaker. So she's gonna be making the shard as well and overseeing the Pinot. And then we have Sam Parsa, who's joined the team. And she used to be an intern here at 2015 and 16. And then we brought her back just this summer as a third winemaker. And it wasn't our intention to have all female female winemaking team. It just kind of it happened. So we're really excited about this, too. Samantha Sette 32:39 Yeah. What do you think is one of the I know it wasn't intentional this changed. But do you see any differences from now versus in the past and how you'll operate and what you're doing and just the I guess the energy in the room when your wine making? Cara Morrison 32:53 Well, we're a lot more chatty. Very good communication. And I think I have noticed that because we also have our director vineyards is female, which is pretty rare. She's heads up a team of 50. She's the only woman she's leaving it, which is really cool. And so the communication between our teams and within each other is just amazing. And that's one thing I've I've noticed, I mean, it's it's not like all women are super communicative, but we'll go with the blanket stereotype. So, but we're very good. And we all get along really well. And, and we always did with Mick too. He was really great to communicate talk to but we, it does get a little bit louder. Three of us. But it's it's a lot of fun. And I think it's it's great because actually Zidanelia was also an intern here back in oh seven. And then she came back in 2015 as a winemaker. So it also feels good. Again, what you've talked about what a win is, it's the winners, people want to come back and work with you. And that says a lot and it means a lot. And it helps just build that teamwork. Because we all get along and can trust each other. I guess it's a big thing is we have a lot of trust. So it's great. Samantha Sette 34:09 Yeah, and I'd love you know, for any women out there listening who wants to get into wine? It's got to be a little bit harder objectively, and do you have any advice or words of wisdom and just like kind of addressing those challenges? And how do you break in how to get there? Cara Morrison 34:23 Well, I did it a lot longer ago than people now. Hopefully, it's not as not as hard. I, I have to say I just never really saw it as a barrier. It just never crossed my mind. Because sometimes being clueless is good. And I just whenever I get my mind set on something, I do it and you know, occasionally people would say things like, Oh, the barrels are bigger than you or how can you do this? Because you're so small are different things and you just kind of laugh it off and move on and in kind of it's more of like I'll show, it makes you more determined to do it and more determined to make it work out. So you just have to, as long as it's something that you really want, and you keep working towards it, it's also getting the right people, I just happen to work with some really amazing mentors over the years. And they're very encouraging of me. So it's when you're picking your jobs. It's, you know, you're not, they're not just interviewing you, you're interviewing them, and making sure they're people that you can work with. And that will be helpful to your career. And it's a little bit of planning a little bit of luck. So I think you just have to keep rolling with it. And if it's not working out, find somewhere else that Well Samantha Sette 35:39 I love that. Yeah, winemaking can be It's such a neat field. And for anyone out there who wants to get into it, it's like, how do you do that? How do you turn grapes into wine? And there's a lot of steps there. And especially as a woman, you know, that empowerment aspect that I love that you touched on is critical. And getting your foot forward on the door, but forward moving forward and getting there. Well, Cara, I do I don't want to forget this question, because we ask this in every episode, but I'm gonna give you a little caveat. So you cannot say Sonoma cutrer Chardonnay, but what is in your glass? We ask at the end of every episode What are you drinking? What are you loving right now? Is there any wine that you're really excited about? And I'd love to hear what's in your glass. Cara Morrison 36:22 What's in my glass? Oh, boy, it's harvest juice. is in my glass. Grape juice. I always have. Over the summer, I have a soft spot for Rose wines. And I'm so glad that roses have finally broken through. I mean all through the 2000s. We kept saying Rose is going to make it. And everybody would make some reason it wouldn't sell because everybody thought back to the white Zin days and they thought it was going to be sweet. And so finally kind of a newer generation came through that didn't have all the hang ups about Rose and like blush wine from the that the white zin days in the 80s and 90s. So I just love that dry roses are out there and we can we can access them and there's so many different types to get and there's a variety of the stores and yeah, I just I just think Roses just pair so well summer and the hot weather. So I guess that's my go to if I'm not drinking Sonoma cutrer Chardonnay. Samantha Sette 37:31 That's so interesting. I feel like I grew up around people where it's like Rose is the thing. You know, like Rose, that was wine. No one drank red or white wine. It was Rose. I never knew that. That wasn't really a big thing. Just back a couple of decades. That's crazy. Cara Morrison 37:46 Well, it was big white Zin Shutter Home. Back in the day. Yeah. And then but then it was. Yeah. Everybody just assumed, oh, if it's pink, it's sweet. I'm not going to touch it. And so it was so great. When we could switch that switch that button and go to dry roses. It was just such there's another win Samantha Sette 38:12 One thing I love about the one tree is that I feel like a witness collective. It's not just vineyard specific. It's for all it's for everyone. It's a very collaborative, joyous, you know, shared passion, that I feel Cara Morrison 38:24 It is you know, and great thing about the wine industry is that we're so friendly with each other. We all went to college together, we worked at a winery together an internship, we see each other at trade shows, there's just so everybody kind of knows each other in the wine, making part of it. It's very small industry that way and we work together. So we make trade groups like I created this group called Charda nerds for a while. And we would get together and just talk about Chardonnay and nerdy Chardonnay stuff about winemaking part and share experiments and things we're doing in the winery and just share knowledge. It's very collaborative throughout the industry. Samantha Sette 39:06 It sounds it especially out west in California, where it's all concentrated here. Cara Morrison 39:12 Exactly. But even the small regions you know, they really get together I worked to harvest out in Long Island, New York, way back when and you know, they would get together and do similar things because it's a small bit and they were trying to promote within and and share ideas and everywhere you do that like what's going on there. Like at the beginning of every harvest, you start calling your friends. Are you getting this? Are you seeing this too? And what do you think we should do with this? What are your ideas? So you're always bouncing ideas off each other? And my husband's a winemaker. So I have like an in house consultant for each other's house consultants. So the great dinnertime conversations not gonna lie drinking wine and that we just start talking about it and different ideas. Samantha Sette 39:56 Well, do you have any final words I want to open table with anything you want to share, whether it be about wine, Chardonnay, which is wine, or yourself and your journey, anything you want to share for the Wine Enthusiast listeners out there. Cara Morrison 40:10 Oh, boy, I should have had something saved. Yeah, I guess the only thing to say is that it just keep enjoying and loving wine and trying new things. I mean, that's just the most fun of wine is the discovery. And you know, getting out to different wineries and tasting rooms and seeing what they have is super fun or just tasting different wines that you've never heard of. By the glass, of course, you know, get to try Sonoma Cutrer Chardonnay when you can, but but also exploring and seeing what's out there is one of the most fun parts. Samantha Sette 40:48 Absolutely knowing what you like, but being open to what else is out there and kind of taking that experience. I absolutely love that. And Cara, you have been a joy to talk to expression of gratitude. I'm sure our listeners feel the same. And with that, it's been great chatting with you today. Cara Morrison 41:05 Thank you, Sam, it's been lovely chatting with you too. Jacy Topps 41:13 No one wine inspires quite as many strong opinions as Chardonnay to Oak or not to Oak, Mallow or no mellow. Like most grapes, Chardonnay will express itself differently depending on terroir and benification. With so many Chardonnay producers all over the world, the styles are endless. So maybe we as wine drinkers should try and keep an open mind. What are your thoughts? If you like today's episode, we'd love to read your reviews and hear what you think. You can email us your comments and questions at podcast at Wine Enthusiast. dotnet hey, why not tell your wine loving friends to check us out to remember, you can subscribe to this podcast on Apple, Google, Spotify and anywhere else who listen to podcasts. You can also go to wine enthusiast.com backslash podcast for more episodes and transcripts. I'm JC tops. Thanks for listening