EPISODE # 36 WILLIAMSBURG WINERY/PATRICK DUFFELER;FOUNDER & MATTHEW MEYER;WINEMAKER

Fine Wine Confidential Podcast

Patrick Duffeler purchased his tract of land called Wessex Hundred just outside of Williamsburg, Virginia in 1983 and would start to plant his vineyard in 1985. Patrick was born in Belgium and after gaining his degree in Economics & Finance from the University of Rochester, New York he started his professional career with Eastman Kodak. He would go on to work in the International Division of Philip Morris in Switzerland as the Director of Marketing and ultimately become President of Fragrances Selective. It was in 1983 that his wife Peggy had convinced them that he needed to slow down and after an exhaustive search they landed in Williamsburg, Virginia. Along with producing world quality wine Patrick Duffeler has an amazing country Inn called Wedmore Place and several restaurants on the Estate at Wessex Hundred.
His winemaker Matthew Meyer came to Williamsburg via California where he earned a degree at UC Davis in both Oenology and Viticulture and after a short stint at Grigich Hills Wine Cellars was recruited by Heitz Wine Cellars and learned directly from Joe Heitz. Matthew moved to Virginia and took the position as Winemaker in 2002 and has been producing some of Virginia's highest quality wines ever since.

HIGHLIGHTS OF THE INTERVIEW:
a). Matthew recounts his introduction to wine as a young boy when he father was a Burgundian wine drinker vs Claret even though they were from England
b). He talked about what a gift it was to work for Joe Heitz early in his career.
c). He relays his father who was a big Burgundy aficionado would send him bottles of Burgundy because he said he would ruin his palette drinking all that California wine.
d). When I ask Matthew about Climate Change he points to the continued issue with late frosts in the Spring and how they are getting later and later.
e). Patrick brought an interesting perspective to the art of tasting wine and how when he learned to be a Perfumer when he was running an Internation Fragrance company the professionals told him that they couldn't smell and sniff fragrances and remember more than 18 before they got fatigued. He said the same for wine at the most. Tasting a 100 wines in one sitting you only remember maybe 3 or 4 at the most.
f). Matthew surprised me with his answer to my question about what was that one bottle of wine you had that made you go, that's it, now I get it. Wine can be that ethereal.
g). Patrick's answer to that question was quite different as he tells the story of his Father taking them to a great restaurant in Perigord and he was served Foie Gras with Monbazillac.
h). Matthew shares his theory about why Ca wine is so much higher in Alcohol than it was several decades ago. he ties it to the new Rootstocks since AXR1 has been replaced.
i). Patrick has a thought provoking story about what he calls "the Miracle after Midnight" part of winemaking in France.
Much, Much more. this interview is packed with stories and interesting opinions. Listen below or read the transcript.

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