Chad Joseph, Harney Lane Winery
How’d you get started?
While finishing up college, I began to explore wineries in the Sonoma area and instantly became smitten with wine. It was a perfect fit for my Botany and Chemistry degree. I was able to land a job with Gallo and learn the art and science behind winemaking right out of school.
What’s your winemaking style?
I like to do it all. I produce wines with minimal intervention and I make wines that are heavily winemaker influenced. I would say that I strive for balance in a wine, and focus on accentuating what the vineyard can produce. Some wines, like Albariño, are clean and crisp, while my Zinfandels can be bold, spicy and concentrated.
What wines do you find inspiration from?
I love making the white wines, there’s such an art to picking and handling the fruit so that you get the perfect fruit expression and textures. I enjoy drinking Albarino from Spain and I can appreciate big lush California Chardonnay.
In the world of wine, who has influenced you most?
Marcello Monticelli, he was the head winemaker for Gallo. Everyone respected Marcello, he was very in tune with what was happening in the vineyards and in the cellar. His best attribute was reading people, as well as the vines.
Do you have a favorite wine you’ve made?
It was the 2007 Lizzy James Zinfandel from Harney Lane. We incorporated more naturally fermented lots into this blend. I wasn’t sure if people were going to hate it or love it, like I did. Thankfully, it was awarded the Best Zinfandel at the San Francisco International Wine Competition. It was the beginning of many more amazing awards we received from the vineyard.
What’s your favorite aspect of the winemaking process?
Things come in cycles or seasons. There’s pruning, bud break, bloom, veraison, harvest, fermentation, aging, bottling and then releasing your wine to the consumer. I like the rush of harvest the most. Every day you have something to go check on, see how it is coming along, and there’s a humbling aspect of working with mother nature that keeps you grounded.
What’s one of the toughest things about winemaking?
Realizing that you don’t always have control. You are only as good as the grapes, and mother nature doesn’t always cooperate. But, that is what makes it so much fun and each season brings a new story and different experiences. You have to roll with the punches and be able to adapt, it’s a lot like life.
What’s the most rewarding aspect of your job?
Making the wine is really fun. But, being able to be around amazing people is really rewarding. When I get to pour my wine for people, it’s always a great experience. Wine is so fun to share with people, and people appreciate what we do and the good wine we make. I like seeing people happy and having fun with the product we work hard to create for them.