Issue link: http://read.dmtmag.com/i/111102
people so that they can babysit the brands more, and that is the challenge. You've got to be big enough that you matter, or you've got to be part of a bigger group like Crimson, or you've got to be really small and getting most of your sales direct to consumer. Over the next 20 years, it's going to be split. It's either going to be really small or really big. [V&WM] You bought the site of the former post office in Healdsburg and are planning to open a salumeria. How are those plans coming along? [ PS ] My father was a grapegrower who also ran cattle, and made sausage and salami. We were making cured meat at the winery, and like a lot of people, we got shut down. The state is cracking down on cured meat, and a USDA kitchen is the only sure way to be able to make cured meat, be safe and to be able to sell it across state lines. There's a national movement toward knowing where your meat comes from, so we're also going to be sourcing Sonomaraised cattle, finishing them on our ranch and offering Sonoma County beef through our high-end butcher shop. It will be a restaurant/butcher shop/salumeria, where you'll be able to taste our chardonnay, too. [ V&WM ] Will that be branded as a Seghesio venture? [ PS ] It's going to be a new brand called Healdsburg Meat Co., opening up in the spring of 2014. [ V&WM ] What's happening with your Journeyman Chardonnay brand? [ PS ] The brand is in my kids' name. Erle is letting me do a small amount of chardonnay. I was going Seghesio's Healdsburg Meat Co., shown in this rendering, is set to open this spring. to just make 100 cases and teach my boys how to make it, because that's how I learned. I learned to make wine playing at the old winery at the home ranch. We have a winery underneath our house, a small bond, about 2,000 cases. When Crimson reached out, I wanted to make something for my kids and I negotiated 1,000 cases. It's been the most heart-warming thing to say, "All right kids, we gotta go down this morning and stir barrels," or, "We're pressing today." Will, my 10-year-old, is killer at cleaning out the press. Joey is 13, and he's able to drive the forklift now. We sort together, we press together, we hook up the tanks together, and we stir together. It's just freakin' awesome. I'm just doing it to keep the tradition alive and teach my boys. [ V&WM ] Is your wife, Cathy, also involved? [ PS] Yes, Cathy is a strong and active major partner in all projects great and small with our family. Tim Teichgraeber cut his teeth PETE SEGHESIO'S RESUME + Birthplace: Seghesio Home Ranch, Alexander Valley, Calif. + Education: Bachelor of science, California State University, Fresno + Position: Brand ambassador and former CEO, Seghesio Family Vineyards + Personal: Seghesio enjoys skiing, diving for abalone and teaching his sons how to drive a tractor. w w w. v w m media.com in retail wine sales before becoming the wine columnist for the Minneapolis Star Tribune. Today he is a contributor to the San Francisco Chronicle, Tasting Panel, Opus Vino and other publications, when he's not working as an entertainment lawyer in San Francisco. Comments? Please e-mail us at feedback@vwmmedia.com. M a r - A p r 2 0 13 | V I N E YA R D & W I N E RY M A N A G E M E N T 107