Siduri Archives - Please The Palate
-1
archive,tag,tag-siduri,tag-928,bridge-core-2.3.7,ajax_updown_fade,page_not_loaded,,qode-theme-ver-22.3,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-6.2.0,vc_responsive
  • All
  • Cocktails
  • Food
  • Lifestyle
  • Podcasts
  • Travel
  • Uncategorized
  • Videos
  • Wine
This story originally appeared in California Winery Advisor. Adam Lee has worked in all aspects of the wine industry. He has worked at a wine store, on the floor of a restaurant in Austin, Texas, for a distributor and wrote about wine before starting his first winery, Siduri. Experience working in all facets of the wine business has provided Lee with an advantage; he knows all of the benefits and challenges the industry poses. The biggest challenge a winery faces is selling the wine. When Lee started Siduri in 1994, he focused primarily on direct sales, with most of the sales sold on futures. Times were different then. “Pinot Noir was still in its infancy in the wine drinkers consciousness and growing a mailing list was easier than it is today,” Lee explained. Wine reviews, mailing lists, and direct sales helped his brand grow until they were large enough to work with a distributor. Thanks to a couple fortuitous events, Siduri followed this path. After a few bottles of wine, Lee was very relaxed and generously confident and left a bottle of his wine for Robert Parker, which resulted in a good review.  Ferry Plaza Wine Merchant Owner Debbie Zachareas was at EOS Wine Bar at the time and began selling the wine. By 1996, Siduri grew to almost 900 cases and entered the three-tier market. “It was a lot about getting to a certain size about where you needed a distributor.” By 2015, Lee sold Siduri to Kendall Jackson. While he remains the winemaker, the new ownership freed Lee from the business side of things. As a result, Lee gets to spend more time in the vineyard. “The growing and picking is the most important part,” according to Lee and he was thrilled to spend more time there. With the time in the vineyard, Lee began thinking about the legacy he would leave for his children. He and his wife Dianna liked the idea of leaving them something small that would not be a burden but rather something they could choose whether or not they wanted to grow. In 2017, named after Lee’s grandmother, Clarice Wine Company was born.
This story originally appeared in the Napa Valley Register.
The 18th annual World of Pinot Noir took place in Santa Barbara this past weekend. More than 250 wineries from around the world showcased their Pinot Noirs at seminars, lunches, dinners and the grand tastings. Everyone in attendance was friendly and shared the common love of Pinot Noir. I was reminded how overall, the wine industry is one of camaraderie, friendship and support.
Winemakers share their wines and taste each other’s wines, offering their feedback. Winemakers buy fruit from each other and sometimes work in the same facility, sharing equipment. They travel together for events or on sales trips.
Even as competitors, they are friends and that was showcased at a dinner I attended featuring winemakers Wells Guthrie of Copain, Jonathan Nagy of Byron, Greg Brewer of Brewer-Clifton and Adam Lee of Siduri.
From the Alexander Valley to the Santa Ynez Valley and in between, these four winemakers have each been making wine for more than 20 years each and their relationships go back as far.

Terroir is a term used regularly when discussing wine. But it is a term that is also met with controversy and conflict. What is terroir? It is an amorphous term...