Month: April 2022

Our 2018 The Loch Pinot Noir recently was recognized in the “World Class Pinot Noir” issue on the Chicago Wine Press website by Peter Hoyne.

“World Class Pinot Noir”
2018 MacRostie The Loch Pinot Noir, Sonoma Coast

“The expansive number of Pinot Noirs available on store shelves is an indication of our enduring love affair with this often refined, fruit forward and finesse driven grape. There have been few instances or articles written about a grouping of renowned producers from around the world that have been judged on the merits and authenticity of their Pinot Noir. We researched the elite producers and then reached out to those who merited global recognition as World-Class Pinot Noirs.

Pinot Noir’s ancestral home resides in the Burgundy region of France dating back to the first century AD. Although Pinot Noir achieved popularity among the Romans, it was the Cistercian monks that are credited with cultivating the authentic expression of this varietal in the hillsides of the Côte d’Or (Slope of Gold) region, near the city of Dijon. The monks maintained detailed records of their work in the vineyards and were responsible for creating the first harvest records. They were resolute in maintaining the highest quality of wine for sacramental purposes. What originated was site-specific viticulture in Burgundy. During the French Revolution of 1789, church properties were confiscated and dispersed among local families leading to independently-run vineyards.

While Pinot Noir’s native home and identity is the Côte d’Or region of Burgundy, France there are plantings in most wine growing regions of the world. Notably they are produced in Australia, New Zealand, Northern Italy, Oregon, and California.

Pinot Noir is a finicky grape varietal of tightly packed clusters that are thin skinned, early ripening and prone to diseases and pests. It thrives in calcareous, loamy soils and within certain cool geographic regions of the world. Perhaps this is why most winemakers admit to being fascinated by this grape and wanting to conquer their own unique style.

To define a World-Class Pinot Noir, you need to examine certain criteria and truly understand what the French refer to as ‘terroir.’ This terminology is exclusive to the French and difficult to translate, combining soil conditions, micro-climates, exposure to sunlight, altitude, and the regional identity where the vines are grown. Terroir also incorporates the human factor of winemaking and local traditions. It is a “sense of place” that embodies a notion of authenticity and genuineness. The term ‘cru’ refers to a superb vineyard site that has achieved greatness through the expression of its wines. Together, they encompass the holy grail of a wine.

Pinot Noir’s flavor profile can range between fresh Bing Cherry, wild strawberries, and savory notes with underpinnings of forest floor, mushroom, grilled meats, and fresh herbs. Since Pinot Noir is a transparent grape, it can easily reflect the expression of the soil where it is grown. Typically medium crimson in color, this varietal is low in tannins but retains a higher acid profile making it the ideal companion for most cuisines. It is used in Champagne and sparkling wines to add a dynamic structure to the blend. For the above reasons, Pinot Noir remains the choice and challenge of winemakers throughout the world.

Styles can vary greatly with Pinot Noir depending on the country, region, and vineyard where it is cultivated. Understanding this grape may be arduous and more complex than you are willing to learn. We have consolidated this piece into an overview of Pinot Noir’s contrasting styles from different countries and sometimes regions without it being intimidating or overwhelming. Our goal is for our readers to embrace this varietal in all its splendor and elegance with a willingness to explore the many personalities of Pinot Noir from around the world.”

2018 MacRostie The Loch Pinot Noir, Sonoma Coast

“Steve MacRostie is a California native who served in the US Army as a cryptographer in Italy. His travels carried him through Western Europe where he developed a passion and fascination of European wines. Upon his return to the states, he enrolled in the enology program at the University of California Davis. He served as winemaker for Hacienda Wine Cellars in Sonoma for 12 years before founding MacRostie Winery in 1987.

The Loch Pinot Noir is a composition of the best vineyard blocks and barrels from Sonoma Coast Vineyards. It is aged in new and 1–2-year old French Oak barrels for 10 months with an additional six months in barrel after being blended together. The Loch has a brilliant red color with a floral high-toned aromas and a potpourri of delicate spices. Within are concentrated red plums, macerated currants and a sweet cherry puree. It is all framed with a subtle creaminess and enough energy to carry it through the finish. Give this bottling a few years of aging in order to reach its true potential.”

April 2022
Pete Hoyne

Well deserved, and congratulations to Winemaker Heidi Bridenhagen for being one of “Wine’s Most Inspiring People 2025,” selected by Wine Industry Advisor! Cheers to all the amazing recipients for their incredible achievements and career impacts.

Wine Industry Advisor

January 13, 2025

Alexandra Russell 

“Announcing Wine’s Most Inspiring People 2025”

“As has become a January tradition, Wine Industry Advisor has again chosen 10 individuals from within the wine industry who showcase leadership, innovation, determination, and inspiration — both within the industry and in society at large — as its Most Inspiring People honorees.

These individuals were selected from more than 100 nominations submitted by WIA members last November. It wasn’t easy, but the editorial team zeroed in on people who, they felt, have positively impacted the U.S. wine culture (and beyond) over the past year.

Below are our 2025 Most Inspiring People, in (mostly) alphabetical order. Thank you for the commitment, passion and motivation you inspire in our industry each day. 

Editor’s Note: One feature profile will be released per day for the next 10 business days. Links to full articles will activate as they’re published.

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January 13, 2025

Laura Ness 

“Wine’s Most Inspiring People 2025: Heidi Bridenhagen — Opening Doors for Women in Wine”

Wisconsin-born Heidi Bridenhagen’s already distinguished wine career had its genesis in a happy confluence of circumstance. While growing up, her parents, avid gardeners, owned a landscaping company and retail nursery/garden store where she worked when she wasn’t waitressing at a boat-up bar and grill.

After graduating in spring 2006 with a biochemistry degree from the University of Colorado at Boulder, Bridenhagen moved to the Bay Area to join her sister, who lived in Menlo Park. “I thought it would be an adventure, and that I would get to spend time with her while looking for a job in biotech.” One June day, the two went wine tasting in Sonoma. “We had not a care in the world, and we were just there to enjoy, explore and try a bunch of wines!” she says. 

At their last stop at Kendall-Jackson Estate, an employee (who happened to be the lab manager at one of the Jackson Family wineries) overheard the sisters musing about working in the wine industry. Soon, Heidi was moving to Healdsburg to begin her job as a lab technician. And so it began. 

“Heidi has emerged as a dynamic and empowering leader recognized for her collaborative spirit, winemaking acumen and commitment to opening doors for the next generation of women industry leaders,” says Miriam Pitt of J.A.M. Public Relations. “Leveraging her background in biochemistry, she combines the rigor of a scientist with the soul of an artist in her approach to winemaking.” 

Building a legacy

In 2013, at the age of 29, Bridenhagen was named just the third winemaker in the storied history of Sonoma’s MacRostie Winery and Vineyards (est. 1987). 

Her love of ag helped her relate easily to legendary winegrowers including the Duttons, Sangiacomos, Martinellis, Bacigalupis, Kent Ritchie and Bill Price, as she established one of the Sonoma Coast’s most formidable vineyard programs. She also encouraged the building of a dedicated Pinot Noir winery, switching to one-ton fermenters and completely reimagining MacRostie’s Pinot Noir program. 

A little over a decade later, she is the director of winemaking for Distinguished Vineyards, overseeing the company’s portfolio of wineries, which includes MacRostie in Sonoma County, Markham and TEXTBOOK in Napa Valley, Argyle in Oregon’s Willamette Valley and Dough Wines, the company’s pioneering philanthropic partnership with the James Beard Foundation. 

Bringing others along
The Dough Wines endeavor definitely feeds her soul. 

“As a brand and as a community of food & wine lovers, we support positive changes to the culinary arts and beverages professions,” reads the website. Dough makes an annual contribution to the foundation to support its mission.

“At Dough, we are making wines with an ambitious purpose,” says Bridenhagen. “We are trying to change minds and change the industry. We are fighting for equality in the kitchen, and for greater awareness of food sustainability.” 

To further these goals, in 2022, Bridenhagen joined the Bâtonnage Women in Wine Mentorship Program. As a Level 2 Mentor, she worked one-on-one with a mentee for eight weeks, developing strategies for success, calling it “a very intensive interaction that was fun, emotional, challenging and rewarding.” The program serves to create a pragmatic, positive, inclusive course forward, wherein individuals who have traditionally been overlooked (or spoken over) achieve equal opportunities, equal representation and, especially, equal leadership positions within all sectors and tiers of the food and beverage industry. The goal is to create an inclusive space for constructive conversation (and action) surrounding all different facets of the wine industry

Already there are encouraging signs. “In 2018, only 19% of restaurants had women head chefs,” says Bridenhagen. “Today, it is close to 25%. Whether it’s gender equity or a deeper understanding of the need for a sustainable food system, the needle is moving in the right direction.”